Recipe Book

6.5 Stuffed tomatoes
Ingredients for 2 people:
• 4 large tomatoes, each approximately
300 g
• 1 small courgette, approximately 80 g
• 60 g mushrooms
• 1 shallot
• 2 tablespoons oil
• 100 g cooked rice
• 50 ml vegetable bouillon
• 75 g mozzarella
• 1 tablespoon chopped parsley
• salt
• freshly ground black pepper
Method:
Cut a lid off each of the tomatoes. Using
a teaspoon scoop out the inside to leave
an edge of approximately 1 cm. Chop
the tomato flesh finely. Prepare the
courgette and cut it into cubes. Cut the
mushrooms into slices. Peel and finely
chop the shallots.
Heat the oil in a pan. Sauté the shallots.
Add the courgette and mushrooms and
sauté briefly. Add the rice, chopped
tomato and bouillon and cook for 5
minutes. Cut the mozzarella into small
dice. Add the mozzarella and parsley to
the rice and season with salt and pepper.
Stuff the tomatoes with the rice and put
on the tomato lids. Place the tomatoes in
a buttered baking dish.
• Time in the appliance: 15 minutes
• Shelf position: 1
Turn the dish after half the cooking time
has elapsed.
6.6 Vegetable spaetzle
Ingredients for 2 people:
• 250 g fresh spaetzle
• 2 medium sticks celery, approximately
100 g
• 1 large carrot, approximately 150 g
• 1 tablespoon butter
• 50 ml bouillon
• 100 g plain cream cheese or cream
cheese with herbs (e.g. Cantadou)
• salt
• freshly ground black pepper
• 1/2 bunch chives
• 30 g grated cheese, e.g. Sbrinz or
Parmesan
• 100 ml single cream
Method:
Put the spaetzle into a buttered baking
dish.
Prepare and dice the celery and carrot.
Sauté briefly in butter in the frying pan.
Add the bouillon, cover and cook the
vegetables for 5 minutes. Remove the
pan from the heat. Stir in the cream
cheese. Season the vegetables with salt
and pepper.
Pour the vegetable sauce over the
spaetzle. Using scissors chop the chives
over the dish. Sprinkle with the grated
cheese and drizzle with cream.
• Time in the appliance: 12 minutes
• Shelf position: 2
6.7 Potato courgette gratin
Ingredients for 2 people:
• 250 g potatoes
• 200 g courgettes
• salt
• freshly ground white pepper
• 130 g mixed grated cheese (e.g. pizza
mix)
• 1 small tin anchovies, 60 g
• 1 clove of garlic, crushed
• 1 shallot, finely chopped
• 150 ml full cream
• fresh herbs (e.g. basil, marjoram,
oregano, thyme) or seasoning mix
• a little olive oil
Method:
Peel potatoes and slice thinly.
Wash the courgettes and dry them
carefully with kitchen towel. Cut into thin
slices. Lightly grease a baking dish with
olive oil.
Mix the potato and courgette slices
together, and season with salt and
pepper. Mix in 100 g cheese, the garlic
and shallots and layer in the baking dish
with the anchovies.
Mix the cream with the remaining
cheese. Add the finely chopped herbs or
seasoning mix. Mix carefully and spoon
over the dish.
• Time in the appliance: 30 minutes
• Shelf position: 1
ENGLISH
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