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VEGETABLES
VEGETARIAN
STRUDEL
Cut the vegetables into julienne strips and
cook them in the pan for a few minutes with a
little olive oil, trying to keep them crunchy.
Let the vegetables cool. Add the cheese chopped
into fi ne strips, the strips of tomato, the basil
and then season with salt and pepper.
Roll out the puff pastry and spread the
vegetable fi lling out in the centre.
Brush the edges of the pastry lightly with
beaten egg and fold them over to seal the
strudel.
Brush the strudel with beaten egg and bake on
the drip tray lined with greaseproof paper.
Select “VEGETABLES” from the “RECIPES”
menu the “VEGETARIAN STRUDEL” recipe and
confi rm.
Notes:
_____________________________________
Preparation: 40 min
Cooking time*: 30-40 min
Recommended equipment:
drip tray and baking tray supplied
Tips and variations:
Serve the strudel accompanied by a light sauce of
fresh tomatoes fl avoured with basil.
*Optimal cooking times will automatically be determined
by the selected function (6TH SENSE RECIPES)
Serves 8Serves 8
500g of puff pastry
1 egg
150g of cheese (toma or emmenthal)
15g of basil
1 aubergine
2 courgettes
1 red pepper
1 yellow pepper
1 leek
2 vine tomatoes
NOTE: if you have to combine two sheets of
pastry to reach the suggested weight, overlap
them a little to create a single rectangular
sheet of pastry.
POTATO GRATIN
Peel and fi nely slice the potatoes.
Place a knob of butter in the casserole dish and
sauté the chopped garlic and shallots, then add
the milk and cream.
Arrange the potatoes in the buttered oven
proof dish. Pour the milk and cream mixture
over the potatoes and season with salt, pepper
and nutmeg.
Sprinkle the grated cheese over the potatoes.
Lastly, dot with butter.
Select “VEGETABLES” from the “RECIPES” menu
then the “POTATO GRATIN” recipe and confi rm.
Notes:
_____________________________________
Preparation: 30 min
Cooking time*: 55-65 min
Recommended equipment:
oven proof dish (approx. 28cm long)
Tips and variations:
Before cooking, add 150g of porcini mushrooms
(sliced thinly and cooked with olive oil, parsley and
garlic) or a tablespoon of dried porcini mushrooms
(soaked and then chopped).
*Optimal cooking times will automatically be determined
by the selected function (6TH SENSE RECIPES)
Serves 4/6Serves 4/6
1Kg of potatoes
150 g of grated gruyère cheese
200 ml of milk
250 ml of cream
40 g of butter
1 clove of garlic
15g of shallots
salt, pepper, nutmeg
89


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