W11IMS180 DAILY REFERENCE GUIDE

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Food Category / Recipes

Level &

Accessories

Cooking Info

VEGETABLES

Roasted Vegetables

Roasted Potatoes

Cut in pieces, season with oil, salt and avor with herbs before placing into the oven

Potatoes Fried

Distribute evenly in the baking tray

Potatoes Fried

Peel and cut in wedges. Soak in cold salted water for 30 minutes. Wash, dry and weigh. Mix with oil,

approximately 10g each 200g of dry potatoes. Distribute evenly in the baking tray

Stuffed Peppers

Cut the peppers in half and remove the internal seeds. When clean ll with a mixture of minced meat,

breadcrumb and screeded cheese. Season with garlic, salt and avor with herbs as you prefer

Stuffed Squash

Scoop out the squash and naly chopped the internal pulp. Mix the squash cubes with minced meat,

breadcrumb and screeded cheese. Season with garlic, salt and avor with herbs as you prefer

Stuffed Egg Plant

Scoop out the eggplant and boil the internal pulp until very soft. Let cool down. When ready ll with a

mixture of the cooked eggplant with minced meat, egg, breadcrumb and screeded cheese. Season

with garlic, salt and avor with herbs as you prefer

Stuffed Tomatoes

Slice the tops o the tomatoes and set aside. Scoop out the tomatoes pulp and cook the rice in it.

Flavor with herbs / bouillon as you prefer. When the rice is tender, let cool down and ll the tomatoes

generously with the risotto. Close with the tomatoes tops before cooking

Gratin Vegetables

Potatoes Gratin

Cut in pieces and place into a large container. Season with salt, pepper and pour over cream. Sprinkle

cheese on top

Vegetables Gratin

Take out from packaging being careful to remove any plastic foil

Steamed Vegetables

Whole potatoes