Aeg-Electrolux MCD1763E-M User Manual download pdf (Page 26)

26 Recipes

Ratatouille

1. Place the olive oil and garlic in the bowl. Add the

prepared vegetables, except the artichoke hearts, and

season with pepper. Add the bouquet garni, cover and

cook, stirring once.

19-21 min. 800 W

For the last 5 min, add the artichoke hearts and cook.

2. Season the ratatouille to taste with salt and pepper.

Remove the bouquet garni before serving. After cooking,

stand for approx. 2 min.

Utensils Bowl with lid (2 l capacity)

5 tbsp olive oil

1 clove garlic, crushed

50 g onion, sliced

250 g aubergine, cubed

200 g courgette, cubed

200 g pepper, large cubes

75 g fennel, large cubes

1 bouquet garni

200 g tinned artichoke hearts, cut into

quarters

salt and pepper

Mushrooms with rosemary

1. Remove the stalks from the mushrooms. Chop the stalks

into small pieces.

2. Grease the shallow dish. Add the onions, the diced bacon

and the mushroom stalks. Season with pepper and

rosemary, cover and cook.

4-6 min. 800 W

Leave to cool.

3. Heat the cream and 100 ml of the wine in the bowl.

2-3 min. 800 W

4. Mix the remaining wine with the flour, stir into the hot

liquid, cover and cook. Stir once during cooking.

1-2 min. 800 W

5. Fill the mushrooms with the bacon mixture and put in a

shallow dish. Pour the sauce over the mushrooms and

cook on the rack.

2-3 min. 800 W

6-7 min. Dual Grill (400 W)

After cooking, stand for approx. 2 min.

Utensils Bowl with lid (1 l capacity)

Shallow round dish (approx.

22 cm diameter)

8 large mushrooms (approx. 225 g)

20 g butter or margarine

50 g onion, finely chopped

50 g bacon, finely diced

black pepper

fresh rosemary, chopped

125 ml cream

125 ml dry white wine

20 g flour

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Aeg-Electrolux MCD1763E-M User Manual Page 26

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