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Stuffed Courgettes and Aubergines
Cooking time: approx. 30 min 4 people - MICROWAVE and COMBINATION COOKING
Containers: 1 Pyrex® dish, 27 cm diameter, and 1 bowl
Chop the onion and cook in the bowl with butter for 2 to 3
minutes on MAX. Wash the vegetables, cut the aubergines
into 2 lengthways, then put all the vegetables in the dish,
cover with cling film and cook for 18 to 20 minutes, turning
halfway through. Drain and leave to cool before gently
hollowing out the vegetables with a spoon. Meanwhile,
prepare the filling: in a food processor chop up the onion,
garlic, parsley and meat. Bind together with the egg and
check the seasoning. Add the filling to the seasoned
vegetables. Sprinkle the crispbread crumbs on top and
drizzle each vegetable with 1 tbsp of olive oil. Place the
dish on the Wire Rack and cook for 7 to 10 minutes in
Combination mode: GRILL 2 + 440W, checking the colour.
2 courgettes (approx. 500 g),
2 aubergines (approx. 500 g),
1 onion, 1 knob of butter,
1 garlic clove,
2 tbsp chopped parsley,
300 g leftover mince,
1 egg, 3 crispbreads for topping,
olive oil, salt, pepper.
Celeriac Purée
Cooking time: 15-18 min 4 people - MICROWAVE
Container: 1 round Pyrex® dish, 22 cm diameter
Peel the celeriac and potatoes and chop into small cubes.
cook with the butter and 100 ml of water on MAX for 15 to
18 minutes, cover. Pass through a food processor or ricer
and add milk until you reach the desired consistency.
Check the seasoning and add a pinch of grated nutmeg.
800 g celeriac,
2 medium potatoes,
40 g butter,
150 ml milk,
salt, pepper,
nutmeg.
Baked Fennel
Cooking time: 20 min 6 people - MICROWAVE
Container: 1 Pyrex® dish, 25 cm diameter, and 1 bowl
Wash and finely slice the fennel. Put the slices in the large
dish. Chop the onion and cook for 3 minutes in a bowl with
2 tbsp of olive oil. Add this to the fennel along with ½ tsp of
cumin seeds, the juice of half a lemon and the passata.
Cover and cook using the Vegetables automatic program
or for approx. 18 minutes on MAX. Check the seasoning
before serving. This dish is also delicious cold, served as a
starter.
1 kg fennel,
1 jar of tomato passate (400 g),
½ lemon,
1 onion,
cumin seeds.
