GB-22
RECIPES FOR FUN MENUS
VEGETARIAN FOOD (C-4)
SSttuuffffeedd CCoouurrggeetttteess
Ingredients:
4 courgettes of same size
(total weight: 700-900 g)
2 bunches spring onions
4 tomatoes (400 g)
200 g feta cheese, diced
40 g rusk
1 egg
salt and pepper
10 g butter or margarine for greasing the pan
For the sauce:
150 ml vegetable stock
100 ml cream
62,5 g soft cheese
25 g sunflower kernel
Procedure:
• Wash the courgettes, cut lengthwise into half,
remove the pins, take off the inside and dice it.
Wash the spring onions and cut them into small
slices. Boil over the tomatoes, peel and dice.
• Beat the egg, season with salt and pepper, crumble
the rusk in it and mix all together with diced
tomatoes, feta cheese, the diced courgettes and
half of the spring onions.
• Grease the gratin dish, put the half courgettes in it
and fill them with the mixture.
• Place the gratin dish on the low rack and cook on
FFUUNN MMEENNUUSS CC--44
“Vegetarian food“.
• Meanwhile beat together vegetable stock, cream
and soft cheese and add the remaining spring
onions. When the audible signals sound and the
oven stops, add the sauce, and sprinkle over the
sunflowerkernel and press the
SSTTAARRTT
button.
• After cooking, let stand for 5 minutes.
VEGETARIAN FOOD (C-4)
SSttuuffffeedd PPeeppppeerr
Ingredients:
4 small red peppers
2 onions
200 g fresh mixed mushrooms
2 eggs
100 g emmenthal cheese, grated
25 g bread crumbs
bunch citril finch (leaves of citron)
bunch parsley
salt, pepper and nutmeg
10 g butter or margarine for greasing the pan
For the sauce:
240 g small can peeled tomatoes, drain well
100 g Crème fraîche
150 ml white wine
herbs of the provence
Procedure:
• Cut the red peppers lengthwise into half, remove
the stalks and pins, wash and dry. Cut the onions
into small cubes and mix together with the sliced
mushrooms.
• Beat eggs and mix with emmenthal cheese, bread
crumbs, onions, mushrooms and finely chopped
herbs. Season the mixture and fill the red peppers.
• Put the stuffed peppers in a greased gratin dish,
place the gratin dish on the low rack and cook on
FFUUNN MMEENNUUS
S CC--44
“Vegetarian food“.
• Meanwhile mix together tomatoes with Crème
fraîche, white wine and herbs. When the audible
signals sound and the oven stops, add the sauce
and press the
SSTTAARRTT
button.
• After cooking, let stand for 5 minutes.
DESSERTS (C-5)
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Ingredients:
For the filling:
250 g frozen raspberries
2 eating apples, peeled and thinly sliced
50 g brown sugar
15 ml Crème de cassis
For the crumble:
75 g butter
125 g plain flour
100 g chopped almonds
75 g caster sugar
Procedure:
• Place raspberries, apples sugar and crème de
cassis in a gratin dish and mix well. Heat for 5
minutes on 900 W, stir after half of cooking time.
• Meanwhile prepare the crumble. Rub the butter
into the flour until mixture resembles fine
breadcrumbs, stir in the chopped almonds and
caster sugar.
• Spoon the crumble evenly on top of the fruit. Place
on the low rack and cook on
FFUUNN MMEENNUUSS CC--55
“Dessert‘.
HINT: You can use tinned cherries (200 g) or tinned
peaches (200 g) instead of frozen raspberries,
apples and brown sugar. In this case it is not
necessary to precook the fruits.
