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28 Recipes
Fruit jelly with vanilla sauce
1. Put some of the fruit to one side for decoration.
Purée the rest of the fruit with the white wine, put
it into a dish, cover and heat.
7-9 min. 800 W
2. Stir in the sugar and the lemon juice.
3. Soak the gelatin in cold water for approx. 10 min,
then take it out and squeeze dry. Stir the gelatin
into the hot purée until it has dissolved. Place the
jelly in the refrigerator and leave to set.
4. To make the vanilla sauce; put the milk into the
other dish. Slit the vanilla pod and remove the
insides, stir this into the milk with the sugar and
the cornflour. Cover and cook, stir during cooking
and again at the end.
3-4 min. 800 W
5. Turn out the jelly onto a plate and decorate with
the remaining fruit. Pour the vanilla sauce over
the jelly.
Utensils Dish with lid (2 l capacity)
Bowl with lid (1 l capacity)
150 g redcurrants, washed and stalks removed
150 g strawberries, washed and hulls removed
150 g raspberries, washed and hulls removed
250 ml white wine
100 g sugar
50 ml lemon juice
8 gelatin leaves
300 ml milk
1
/
2
vanilla pod
30 g sugar
15 g cornflour
Lasagne
1. Chop the tomatoes, mix with the ham and onion,
garlic, minced beef and tomato puree. Season,
cover and cook
7-9 min. 800 W
2. Mix the crème fraiche with the milk, Parmesan
cheese, herbs, oil and spices.
3. Grease the dish and cover the bottom with about
1
/
3
of the pasta. Put half of the minced meat mixture
on the pasta and pour on some sauce. Repeat and
finish with the remaining pasta. Cover the pasta
with sauce and sprinkle with Parmesan cheese.
Cook with the lid on.
15-17 min. 560 W
After cooking, stand for approx. 5-10 min.
Utensils Bowl with lid (2 l capacity)
Shallow square gratin dish with lid
(approx. 20 x 20 x 6 cm)
300 g tinned tomatoes
50 g ham, chopped
50 g onion, finely chopped
1 clove of garlic, crushed
250 g minced beef
2 tbsp tomato puree
salt and pepper
150 ml crème fraiche
100 ml milk
50 g Parmesan cheese, grated
1 tsp mixed chopped herbs
1 tsp olive oil
1 tsp vegetable oil to grease the dish
125 g lasagne verde
1 tbsp Parmesan cheese, grated
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