Preparation time: 10 minutes
Cooking time: 8 min. + 3 min. oven off
4 serving
POTATOES AU GRATIN
Ingredients
250 gr. Medium potatoes
100 ml. milk
20 gr. cream
1 teaspoon white flour
2 tablespoon grated parmesan cheese
15 gr. butter
1 pinch of sesame seeds
paprika
salt
Preparation
1. Peel the potatoes, wash them and slice
them thinly in round shape, then put half of
them in a round pan, large enough to hold
them in only one layer.
2. On the stove warm milk with cream. In a
bowl mix: flour, grated parmesan, a pinch of
sesame seeds and a pinch of salt. Use half of
this mixture to dust the layer of potatoes,
then put a second layer on it and dust it with
the remaining mixture. Sprinkle with the
warm milk, put small pieces of butter on top
and add a pinch of paprika.
3.Put the pan in the oven set on COMBI
function at maximum heat for 6-8 minutes
then leave the potatoes in the oven switched
off for 3 minutes before serving.
Preparation time: 30 minutes
Cooking time: 18 min. + 2 min. oven off
4 serving
STUFFED ARTICHOKES
Ingredients
6 large and tender artichokes
50 gr. parsley
70 gr. butter
1 garlic clove
1 egg
grated parmesan cheese
1/2 glass of white dry wine
1 lemon
salt
pepper
Preparation
1. Remove the external tough leaves from
artichokes. Cut them lengthways and with a
teaspoon or a knife take out the tender leaves
inside and drop them with the artichokes into
water with lemon juice
2. Finely chop the tender leaves (not the
half artichokes) after having well drained
them, put them in a bowl, add parmesan,
parsley, the egg, a pinch of pepper and salt
and mix well
3. Drain the half artichokes, stuff them with
the dressing and put them in a round pan, in
crown shape (none in the centre) and with the
tougher side next to pan rim.
4. Pour wine in the pan, not on the articho-
kes. Put a piece of butter on each half arti-
chokes, cover and put all in the oven set on
COMBI function at maximum heat for 10
minutes.
Then switch on medium heat for 8 minutes.
Let artichokes stand in the oven switched off
for 2 minutes, and serve.
Preparation time: 20 minutes
Cooking time: 20 min.
4 serving
RATATOUILLE
Ingredients
1 medium size onion
1 garlic clove
250 gr. Aubergine
225 gr. courgette
1 medium size sweet pepper
400 gr. canned tomatoes (well drained)
1 tablespoon of pureed tomatoes
2 teaspoons of fresh minced thyme
1 teaspoon of fresh minced marjoram
3 tablespoons olive oil
1 bay leaf
salt
black pepper
Preparation
1. Put oil in a medium size pan and place it
in the oven at maximum heat for 30 seconds.
Add the onion, very finely chopped, and the
pressed garlic, stir and put the pan back in the
oven at maximum heat for 2 minutes
2. Dice aubergine courgette and sweet pep-
per and add them to the mixture. Put vegeta-
bles in the oven at maximum heat for 6 minu-
tes, stirring at least twice. Add all the other
ingredients, except salt and pepper, mix and
cover with a lid. Place pan into the oven at
maximum heat for 12 minutes, stirring one or
two times.
3. Add salt and pepper to the ratatouille and
serve it hot.
NOTE: Stews of vegetables are easy and
quick to prepare. The ingredients used in this
recipe can be substituted with different vege-
tables like fresh beans, green beans and even
mushrooms.
