Aeg-Electrolux MCD1751EM User Manual download pdf (Page 37)

Vegetables & noodles

France

Vegetable casserole

Total cooking time: approx. 19-21 minutes

Utensils: Bowl with lid (2 litre capacity)

Ingredients

5 tbsp olive oil (50 ml)

1 garlic clove, crushed

1 onion (50 g), sliced

1 small aubergine (250 g), roughly chopped

1 courgette (200 g), roughly chopped

1 pepper (200 g), roughly chopped

1 small fennel bulb (75 g), roughly chopped

pepper

1 bouquet garni

200 g tin artichoke hearts, quartered

salt & pepper

1. Put olive oil and garlic in dish. Add all the prepared

vegetables except the artichoke hearts and season

with pepper. Add the bouquet garni and cook covered.

Stir once during cooking.

19-21 min. 800 W

Add the artichoke hearts to the bowl for the last 5

minutes.

2. Season the ratatouille to taste and take the bouquet

garni out before serving. Once cooked, leave the

ratatouille to stand for about 2 minutes.

Tips: Serve this hot vegetable casserole with meat dishes.

Served cold it makes a delicious starter.

A bouquet garni is made of:

a sprig of parsley, lovage, thyme and a few bay

leaves.

Italy

Lasagne

Total cooking time: approx. 22-26 minutes

Utensils: Bowl with lid (2 Iitre capacity)

Shallow rectangular gratin dish with lid

(approx. 20x20x6 cm)

Ingredients

300 g tomatoes, tinned

50 g ham, finely diced

1 onion (50 g), finely chopped

1 garlic clove, crushed

250 g minced beef

2 tbsp tomato puree (30 g)

salt & pepper

oregano, thyme, basil

150 ml creme fraiche

100 ml milk

50 g grated Parmesan cheese

1 tsp chopped mixed herbs

1 tsp olive oil

salt, pepper & nutmeg

1 tsp vegetable oil for greasing dish

125 g green lasagne sheets

1 tsp grated Parmesan cheese

1 tsp butter or margarine

1. Slice the tomatoes and mix with the diced onion and

ham, garlic, minced beef and tomato puree. Season

and steam with lid on.

7-9 min. 800 W

2. Mix together the cream, milk, Parmesan cheese, herbs

and oil. Season.

3. Grease the dish and cover the base with 1/3 of the

pasta sheets. Spread half of the meat mixture on top

of the pasta and cover with some of the cheese sauce.

Lay another

/3 of the pasta on top of this, followed by

the meat mixture and some sauce. Finish with the last

/3 of the pasta covered with a lot of sauce and top

with grated Parmesan. Add butter slivers and cook

with lid on.

15-17 min. 560 W

Leave the lasagne 5 to 10 minutes to stand after

cooking.

2. AG-61+62D-UK English 20/05/2004 15:31 Page 35

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Aeg-Electrolux MCD1751EM User Manual Page 37

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