Zanussi ZBM26542XA Product Manaul - Page 21

RECIPES Lasagne 1. Chop the tomatoes, mix with the ham, onion, garlic, minced meat and tomato purèe. Season, cover and cook. 5-8 min. 900 W 2. Mix the crème fraîche with the milk, Parmesan cheese, herbs, oil and spices. 3. Grease the dish and cover the bottom with about 1/3 of the pasta. Put half of the minced meat mixture on the pasta and pour on some sauce. Repeat and finish with the remaining pasta. Cover the pasta with sauce and sprinkle with Parmesan cheese. Cook with the lid on. 13-17 min. 630 W After cooking, stand for approx. 5-10 min. Bacon risotto 1. Grease the dish. Place the onions and bacon in the dish, cover and cook. 2-3 min. 900 W 2. Add the rice, meat stock, cook. 3-5 min. 900 W 15-17 min. 270 W After cooking, stand for approx. 5 min. 3. Mix the cheese with the saffron into the rice and season to taste. Utensils: Bowl with lid (2 l capacity) Shallow square gratin dish with lid (approx. 20 x 20 x 6 cm) 300 g tinned tomatoes 50 g ham, chopped 50 g onion, finely chopped 1 clove of garlic, crushed 250 g minced beef 2 tbsp tomato purèe salt and pepper 150 ml crème fraîche 100 ml milk 50 g Parmesan cheese, grated 1 tsp mixed chopped herbs 1 tsp olive oil 1 tsp vegetable oil to grease the dish 125 g lasagne verde 1 tbsp Parmesan cheese, grated Utensils: Bowl with lid (2 l capacity) 50 g streaky bacon, chopped 20 g butter or margarine 50 g onion, finely chopped 200 g risotto rice (Arboris) 400 ml meat stock 70 g Emmental cheese pinch saffron salt and pepper Pears in chocolate sauce 1. Place the sugar, vanilla sugar, pear liqueur and water into the bowl, stir, cover and cook. 1-2 min. 900 W 2. Place the pears in the liquid, cover and cook. 5-8 min. 900 W Take the pears out of the cooking liquid, and place in the refrigerator. 3. Put 50 ml of the cooking liquid into the smaller bowl. Add the chocolate and crème fraîche, cover and cook. 2-3 min. 900 W 4. Stir the sauce well, pour over the pears and serve. Utensils: Bowl with lid (2 l capacity) Bowl with lid (1 l capacity) 4 whole pears, peeled (600 g) 60 g sugar 10 g vanilla sugar 1 tbsp pear liqueur 150 ml water 130 g dark chocolate, chopped 100 g crème fraîche 21