Electrolux EMS2685 - Manual (Page 34)

32
RECIPES
BREAD DUMPLINGS (for 5 Portions)
Total cooking time: approx. 8-11 minutes
Utensils: bowl with lid (1 Iitre capacity)
5 cups or pudding moulds
Ingredients
2 tbsp
butter or margarine (20 g)
1 onion (50 g), finely chopped
500 ml milk
200 g dried bread cubes
(from approx. 5 bread rolls)
3 eggs
1. Cut the bread rolls into small cubes and soak in the milk.
2. Divide the fat on the bottom of the bowl and add the
chopped onion. Cover and cook.
1-2 min.
900 W
3. Add the onion to the bread cubes. Beat the eggs, add
them and mix well to form a workable paste. If
necessary add a little milk.
4. Divide the paste equally into 5 cups or pudding moulds,
cover with microwave cling film, arrange on the edge of
the turntable and cook.
6-8 min.
900 W
Allow the dumplings to stand for about 2 minutes after
cooking. Turn the dumplings into a plate before serving.
LASAGNE AL FORNO
Total cooking time: approx. 18-25 minutes
Utensils: bowl with lid (2 Iitre capacity)
shallow, square gratin dish with lid
(approx. 20 x 20 x 6 cm)
Ingredients
300 g
canned tomatoes
50 g ham, finely cubed
1 onion (50 g), finely chopped
1 clove of garlic, crushed
250 g minced meat (beef)
2 tbsp mashed tomato (30 g)
salt & pepper, oregano, thyme & basil
150 ml cream (crème fraîche)
100 ml milk
50 g grated Parmesan cheese
1 tsp mixed chopped herbs
1 tsp olive oil
salt & pepper, nutmeg
1 tsp vegetable to grease the dish
125 g green flat pasta
1 tbsp grated Parmesan cheese
1 tbsp butter or margarine
1. Cut the tomatoes into slices, mix with the ham, onion
cubes, garlic, minced meat and mashed tomato.
Season and cook with the lid on.
5-8 min.
900 W
2. Mix the cream with the milk, Parmesan cheese, herbs,
oil and spices.
3. Grease the soufflé mould and cover the bottom of the
mould with about 1 /
3
of the pasta. Put half of the
minced meat mixture on the pasta and pour on some
sauce. Put an additional
1 /
3
of the pasta on top
followed by another layer of the minced meat mixture
and some sauce, finishing with the remaining pasta on
top. Finally, cover the pasta with lots of sauce and
sprinkle with Parmesan cheese. Place butter flakes on
top and cook with the lid on.
13-17 min.
630 W
After cooking, let the lasagne stand for approximately
5-10 minutes.
TAGLIATELLE WITH CREAM & BASIL
SAUCE
(for 2 Portions)
Total cooking time: approx. 16-22 minutes
Utensils: bowl with lid (2 Iitre capacity)
round soufflé dish (approx. 20 cm diam.)
Ingredients
1 I
water
1 tsp salt
200 g tagliatelle
1 clove of garlic
15-20 basil leaves
200 g cream (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, 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. EX-72D UK ENGLISH 09/02/2006 13:47 Page 32