39
VEGETABLES AND NOODLES
ENGLISH
France
VEGETABLE CASSEROLE
Ratatouille spécial
Total cooking time: approx. 19-21 minutes
Utensils: Bowl with lid (2 litre capacity)
Ingredients
5 tbsp olive oil (50ml)
1 garlic clove, crushed
1 onion (50g), sliced
1 small aubergine (250g), roughly chopped
1 courgette (200g), roughly chopped
1 pepper (200g), roughly chopped
1 small fennel bulb (75g), roughly chopped
pepper
1 bouquet garni
200g tin artichoke hearts, quartered
salt & pepper
Procedure
1. Put olive oil and garlic in dish. Add all the
prepared vegetables except the artichoke hearts
and season with pepper. Add the bouquet garni
and cook covered. Stir once during cooking.
19-21 min. 100 P
Add the artichoke hearts to the bowl for the last 5
minutes.
2. Season the ratatouille to taste and take the
bouquet garni out before serving. Once cooked,
leave the ratatouille to stand for about 2 minutes.
Tip: Serve this hot vegetable casserole with meat
dishes. Served cold it makes a delicious
starter.
Bouquet garni consists of: a sprig each of parsley,
lovage and thyme, plus some bay leaves.
Italy
LASAGNE
Lasagne al forno
Total cooking time: approx. 22-27 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Shallow rectangular gratin dish with lid
(approx. 20x20x6 cm)
Ingredients
300g tomatoes, tinned
50g ham, finely diced
1 onion (50g), finely chopped
1 garlic clove, crushed
250g minced beef
2 tbsp tomato puree (30g)
salt & pepper
oregano, thyme, basil
150ml creme fraiche
100ml milk
50g grated Parmesan cheese
1 tsp chopped mixed herbs
1 tsp olive oil
salt, pepper & nutmeg
1 tsp vegetable oil for greasing dish
125g green lasagne sheets
1 tsp grated Parmesan cheese
1 tsp butter or margarine
Procedure
1. Slice the tomatoes and mix with the diced onion
and ham, garlic, minced beef and tomato puree.
Season and steam with lid on.
7-9 min. 100 P
2. Mix together the cream, milk, Parmesan cheese,
herbs and oil. Season.
3. Grease the dish and cover the base with
1
/
3
of the
pasta sheets. Spread half of the meat mixture on
top of the pasta and cover with some of the cheese
sauce. Lay another
1
/
3
of the pasta on top of this,
followed by the meat mixture and some sauce.
Finish with the last
1
/
3
of the pasta covered with a
lot of sauce and top with grated Parmesan. Add
butter slivers and cook with lid on.
15-18 min. 70 P
Leave the lasagne 5 to 10 minutes to stand after
cooking.
