Operating instructions

53
Recipes
ENGLISH
Italy
Tagliatelle with cream and basil
Tagliatelle alla panna e basilico (for 2 servings)
Total cooking time: approx. 17-25 minutes
Utensils required: bowl with lid (2 litres size)
round soufflé dish (dm. app. 20 cm)
Ingredients
1l water
1 tsp salt
200 g tagliatelle (ribbon pasta)
1 garlic clove
15-20 basil leaves
200 g cream (crème fraiche)
30 g grated parmesan cheese
salt & pepper
Preparation
1. Put the water and salt in the bowl, cover and bring
to the boil.
9-11 min. 900 W
2. Add the pasta, bring once more to the boil and simmer.
1. 1-2 min. 900 W
2. 6-9 min. 270 W
3. Meanwhile rub the soufflé dish with the clove of
garlic. Cut up the basil leaves. Set some of the basil
aside for garnishing.
4. Drain the pasta thoroughly. Stir in the cream and
sprinkle the basil on the pasta.
5. Add the parmesan cheese, salt and pepper. Put the
mixture into the soufflé dish and give it a stir. Reheat
the pasta.
1-3 min. 900 W
Finally garnish with the remaining basil.
Austria
Cauliflower with cheese sauce
Karfiol mit Käsesauce
Total cooking time: approx. 18-21 minutes
Utensils required: bowl with lid (2 litres size)
bowl with lid (1 litre size)
Ingredients
800 g cauliflower (1 head)
1 cup of water (150 ml)
125 ml milk
125 ml cream
75-100 g cooking cheese
2-3 tbsp light sauce binder (20-30 g)
Preparation
1. Cut through the stalks of the cauliflower. Place the
cauliflower upright in one of the bowls. Add water,
cover and microwave.
15-17 min. 900 W
Let the cauliflower stand covered for several minutes
and then drain the liquid.
2. Put the milk and the cream in the other bowl. Grate
the cheese coarsely and add to the bowl. Cover and
microwave.
2-3 min. 900 W
3. Stir in the sauce binder, cover and reheat.
app. 1 min. 900 W
Stir the sauce thoroughly and pour over the cauliflower.
Tip:
You can sprinkle the cauliflower with chopped parsley
before serving.
France
Dauphine potatoes
Gratin dauphinois
Total cooking time: approx. 28-30 minutes
Utensils required: shallow oval oven-proof dish
(approx. 26 cm long)
Ingredients
1 tbsp butter or margarine
500 g potatoes, peeled and thinly sliced
salt & pepper
2 garlic cloves, crushed
300 g cream (crème fraiche)
150 ml milk
50 g grated cheese (gouda)
Preparation
1. Divide the butter in the dish. Put in the potato slices
in layers. Season each layer with salt, pepper and
garlic.
2. Blend the cream and the milk and pour over the
potatoes. Sprinkle with cheese and bake on the bottom
grill.
28-30 min. 450 W + 160˚ C
Allow to stand for 10 minutes after cooking.
Vegetables, Noodles, Rice and Pasta
R-82FBST English 26/08/2004 08:57 Page 53