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– 105 –
Vegetable Varieties
C
REAMED
S
PINACH
Serves: 4
Ingredients:
1 bunch spinach, roughly chopped
4 green onions, ¿ nely chopped
1 clove garlic, crushed
2 tablespoon sour cream
salt and pepper
Method:
1. Wash and drain spinach leaves. Place spinach
green onions and garlic in a covered 3-litre
casserole dish. Cook on 1000 W for 7 to
8 minutes. Drain well by squeezing between two
dinner plates.
2. Toss through remaining ingredients. Season to
taste. Cook on 1000 W for 1 minute. Serve.
C
ELERIAC
P
UREE
Serves: 4
Ingredients
400
g
celeriac
1 potatoes
20
g
butter
75 ml milk
Nutmeg, pinch
Salt, pepper
Method:
1. Peel and cut the celeriac and potatoes into
small chunks. Place the vegetables on trivet on
glass shelf. Fill water tank. Cook on middle shelf
position Steam 1 for 10 to 15 minutes. Until soft.
2. Place the vegetables in a processor and add
butter and milk. Process until the desired
consistency is attained. Adjust seasoning and
add a pinch of grated nutmeg.
S
TUFFED
C
OURGETTES
Serves: 4
Ingredients:
2 courgettes, halved lengthways
2 teaspoon extra virgin olive oil
For the stuf¿ ng:
30
g
dried white breadcrumbs
20
g
pine nuts
3 spring onions, trimmed and ¿ nely
sliced
1 garlic clove, crushed
1 teaspoon dried thyme leaves
20
g
Parmesan, ¿ nely grated
Method:
1. Fill water tank. Place courgettes on trivet, and
place trivet on glass shelf in lower shelf position
and cook on Steam 1 for 15 minutes.
2. For the stuf¿ ng mix all the ingredients together
in a bowl. Sprinkle the mixture on the top of the
courgettes and drizzle with the remaining olive
oil.
3. Return to the oven and bake on metal tray in
lower position for 10 to 15 minutes on Convection
200 °C.
B
AKED
E
GGPLANT AND
H
AM
Serves:2
Ingredients:
300
g
eggplant (4 medium size)
moderate salt
moderate pepper
4 teaspoon olive oil
2 pieces tenderloin ham
(cut vertically into 4 pieces)
4 pieces basil leaves (rip into two)
6 tablespoon pizza sauce (sold on market)
(or ketchup)
40
g
natural cheese (for pizza)
2 tablespoon cheese powder
Method:
1. Remove the peel of the egg with a spacing of
2 cm, and then cut vertically into 3-4 pieces.
Marinate in salt water for a moderate amount of
time, keep for later after the bitterness is gone.
After drying, sprinkle the eggplants with salt,
pepper, and olive oil. Place them on a heat-
resistant À at plate, and then put the plate at the
center of the oven without plastic wraps. Cook on
600 W for 8 minutes.
2. On the 15 cm diameter heat-resistant plate, place
ѿ eggplants, and place a half the amount of ham
and basil on top. Then, place on top in order:
eggplant, ham, basil, and eggplant. Drip the pizza
sauce from above, then place natural cheese,
and sprinkle with cheese powder in order. Place
them in the center of the grill tray, and put the
tray onto the upper shelf. Select crispy grill and
cook for 8-10 minutes.
Baked Eggplant and Ham
F0003BH70QP_CB.indd 105F0003BH70QP_CB.indd 105 2014/7/9 13:34:002014/7/9 13:34:00
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