En-52
Cream of Courgette Soup
Cooking time: 20 min 4 people - MICROWAVE
Containers: 1 bowl with lid, 2 litre capacity
Peel one of the courgettes and the potato, and cut all the
vegetables into large cubes. Put into the bowl with the stock
cube and half a glass of hot water, cover and cook for 20
minutes on MAX. Add 500 ml of very hot water and 500 ml
of very hot milk, as well as the soft cheese, before blending
everything in the food mixer, season and serve. If the
courgettes are too bitter, you can add milk only. You can
also peel all three courgettes in order to reduce any
possible bitterness from the skin.
3 courgettes (approx. 600g),
1 medium potato,
1 chicken stock cube,
3 portions soft cheese,
salt, pepper.
Tuna Tart
Cooking time: approx. 30 min 6 people - COMBINATION COOKING
Containers: 1 metal tart tin, 25 cm diameter, and 1 bowl.
Line the tin with baking paper, then with the pastry. Put the
eggs, milk and cream into a bowl. Add salt and pepper. Beat
with an electric whisk for one minute. Preheat the oven in
Combination mode: CONVECTION HEATING 220°C +
100 W, with the Metal Tray. Cover the tart base with the
cheese, then the tuna and the beaten egg mixture. Once
the oven is hot, put the tart in and cook for approx. 30
minutes, protecting the top of the tart with a double sheet of
baking paper after 10 to 11 minutes. Remove from the tin
and leave to cool on a wire rack before serving.
1 roll of all-butter shortcrust pastry.
Topping:190 g tuna in brine, drained,
3 eggs,
150 ml milk,
200 ml single cream,
130 g grated cheese,
salt, pepper.
Quinoa Tabbouleh with Mint
Cooking time: approx. 35 min 6-8 people - MICROWAVE
Container: 1 large bowl + 1 medium bowl
Weigh out the quinoa in a large bowl and cook it with twice
the volume of salted hot water, firstly for 5 minutes on MAX
then on 250W for approx. 15 minutes. Drain and leave to
cool. Meanwhile chop the courgettes into large pieces and
place in the blender. Chop in the blender, but do not blend
for so long that you obtain a puree, the courgettes should
just be finely chopped. Cover the chopped courgettes with
water in a bowl and blanche on MAX for approx. 6 to 7
minutes. Drain well. Cover the frozen peas with water and
cook on MAX for 7 to 8 minutes. Drain and leave to cool.
Remove the mint leaves from the stalk and mix with the
olive oil and lemon juice. Add this mixture to the quinoa,
courgette and pea mixture. Check the seasoning and leave
to rest for several hours before serving.
To be prepared the day before it
is eaten.
2 cups of quinoa,
2 courgettes,
300 g frozen peas,
1 bunch of mint,
100 ml olive oil,
juice of 2 lemons,
salt, pepper.
