Bedienungsanleitung Progress PM175X (Seite 22 von 232) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch)

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SOLE FILLETS

Utensils: Shallow,oval oven dish with

microwave cling film

(approx. 26 cm long)

Ingredients

400 g sole fillets

1 lemon, whole

150 g tomatoes

10 g butter

1 tbsp vegetable oil

1 tbsp parsley, chopped

salt, pepper

4 tbsps white wine

20 g butter or margarine

1. Wash the fish and pat dry. Remove any bones.

2. Cut the lemon and the tomatoes into thin slices.

3. Grease the oven dish with butter. Place the fish fillets

in the dish and drizzle the vegetable oil

4. Sprinkle parsley over the dish, place the tomato slices

on top and season. Place the lemon slices on top of

the tomatoes and pour the white wine over them.

5. Place small pats of butter on top of the lemon, cover

and cook.

13-16 min. 800 W

After cooking,stand for approx. 2 min.

Tip: This recipe can also be used for Cod, Haddock,

Halibut, Mullet or Plaice.

RECIPES

RATATOUILLE

Utensils: Bowl with lid (2 l capacity)

Ingredients

5 tbsp olive oil

1 clove garlic, crushed

50 g onion, sliced

250 g aubergine, cubed

200 g courgette, cubed

200 g pepper, large cubes

75 g fennel, large cubes

1 bouquet garni

200 g tinned artichoke hearts, cut into quarters

salt, pepper

1. Place the olive oil and garlic in the bowl. Add the

prepared vegetables, except the artichoke hearts, and

season with pepper. Add the bouquet garni, cover

and cook, stirring once.

19-21 min. 800 W

For the last 5 min, add the artichoke hearts and cook.

2. Season the ratatouille to taste with salt and pepper.

Remove the bouquet garni before serving. After

cooking, stand for appox. 2 min.

Tip: Ratatouille can be served hot with meat dishes.

Served cold, it also makes an excellent starter.

Tip: A bouquet garni consists of: one stalk of parsley, a

bunch of herbs suitable for seasoning soup, one stalk

of lovage, one stalk of thyme, several bay leaves.

FRUIT JELLY WITH VANILLA SAUCE

Utensils: Dish with lid (2 l capacity)

Dish with lid (1 l capacity)

Ingredients

150 g redcurrants, washed and stalks removed

150 g strawberries, washed and haulms removed

150 g raspberries, washed and hulls removed

250ml white wine

100 g sugar

50 ml lemon juice

8 gelatin leaves

300 ml milk

1/2 vanilla pod

30 g sugar

15 g cornflour

Tip: You can also use defrosted frozen fruits.

1. Put some of the fruit to one side for decoration. Purée

the rest of the fruit with the white wine, put it into a

dish, cover and heat.

7-9 min. 800 W

2. Stir in the sugar and the lemon juice.

3. Soak the gelatin in cold water for approx. 10 min,

then take it out and squeeze dry. Stir the gelatin in

with the hot purée until it has dissolved. Place the jelly

in the refrigerator and leave to set.

4. To make the vanilla sauce; put the milk into the other

dish. Slit the vanilla pod and remove the insides, stir

this into the milk with the sugar and the cornflour.

Cover and cook, stir during cooking and again at the

end.

3-4 min. 800 W

5. Turn out the jelly onto a plate and decorate with the

whole fruit. Pour the vanilla sauce over the jelly.

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