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Vegetables, noodles, rice & dumplings – Zanussi ZM266ST User Manual

Page 35

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33

VEGETABLES, NOODLES, RICE & DUMPLINGS

Switzerland

TESSINER RISOTTO

Total cooking time: approx. 20-25 minutes
Utensil: bowl with a lid (2 l capacity)
Ingredients
50 g

streaky bacon

2 tbsps butter or margarine (20 g)
1

onion (50 g), finely chopped

200 g pudding rice (Arboris)
400 ml meat stock
70 g

Sbrinz cheese (if you are unable to obtain
this type of Swiss cheese, use Emmental
instead)

pinch

saffron
salt & pepper

1. Cut the bacon into cubes. Spread the butter over

the base of the bowl. Place the onions and
bacon cubes, cover, and braise.
2-3 min.

900 W

2. Add the rice, fill with the meat stock, bring to the

boil, and then simmer.
1. 3-5 min.

900 W

2. 15-17 min.

270 W

Allow the rice to stand for about 3-5 minutes after
cooking.

3. Mix the cheese with the saffron and season to

taste.

Tip:

Braised chanterelle mushrooms, or button
mushrooms and a mixed salad go very well
with this dish.

Switzerland

KOHLRABI IN DILLSAUCE

Total cooking time: approx. 10

1/2

-13

1/2

minutes

2 servings

Utensils: 2 bowls with lids (capacity 1 l)
Ingredients
400 g kohlrabi, sliced (approx. 2)
4-5 tbsp water
2 tbsps butter or margarine (20 g)
150 ml crème fraîche

salt & pepper
nutmeg & ground paprika
lemon juice

1

bunch dill, finely chopped

1. Place the kohlrabi and water in the dish, cover

and cook. Stir once halfway through.
9-12 min.

900 W

Pour off the liquid

2. Spread the butter in the bowl. Add the cream and

heat uncovered. Do not allow to boil!
approx. 1

1/2

min.

900 W

3. Add salt, seasonings and lemon juice as desired.

Fold in the dill and pour the sauce over the
kohlrabi. Allow the kohlrabi to stand for approx.
2 minutes after cooking.

Tip:

Black salsify can be used instead of kohlrabi.

Italy

TAGLIATELLE WITH CREAM AND BASIL
SAUCE

makes 2 servings
Total cooking time: approx. 16-22 minutes
Utensils: bowl with lid (2 l capacity)
round soufflé dish (approx. 20 cm diameter)
Ingredients
1 I

water

1 tsp

salt

200 g tagliatelle
1

clove of garlic

15-20

basil leaves

200 g crème fraîche
30 g

grated Parmesan cheese
salt & pepper

1. Place the water and the salt into the bowl, cover

and bring to the boil.
9-11 min.

900 W

2. Add the pasta, bring to the boil again, and then

simmer.
1. 1-2 min.

900 W

2. 6-9 min.

270 W

3. Meanwhile rub the garlic cloves over the soufflé

dish. Chop the basil leaves. Keep some aside for
garnishing.

4. Drain the pasta well. Stir in the crème fraîche and

sprinkle the basil over the pasta.

5. Add the parmesan cheese, salt and pepper,

place into a soufflé dish and stir. Garnish the dish
with basil and serve hot.

2. ZD-32D ENGLISH 24/05/2004 13:00 Page 33