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47

COURGETTE AND MACARONI BAKE
Germany : Zucchini-Nudel-Auflauf
Total cooking time: approx. 33 - 38 minutes
Utensils:  Bowl with lid (2 Iitre capacity)
 

Gratin dish (approx. 26cm diameter)

Ingredients
500 ml  Water

1/2

 tsp  Oil

80 g 

Macaroni

400 g  Tinned tomatoes, chopped
3 

Onions (150 g), finely chopped

 

Basil, thyme, salt, pepper

1 tbsp  Oil to grease the dish
450 g  Courgettes, sliced
150 g  Sour cream
2  

Eggs

100 g  Grated cheddar cheese

Procedure
1. Put the water, oil and salt in the dish and bring to the bowl 

on the centre of the oven floor (position 1) with the lid on.

  3 - 4 min.  MICRO 100P
2. Break the macaroni into pieces, add to the dish, stir 

and allow to swell.

  9 - 11 min.  MICRO 30P
  Drain the macaroni and allow to cool.
3. Mix the tomatoes with the onions and season well. Grease 

the gratin dish. Put the macaroni in it and pour the tomato 
sauce over it. Arrange the courgette slices on the top. 

4. Beat the sour cream with the eggs and pour over the mixture 

in the dish. Sprinkle the grated cheese over the top. Place the 
gratin dish into the glass tray in lower position (position 2).

  21 - 23 min.  COMBI LOW  50P
  Allow the dish to stand for 5-10 minutes after cooking.

MUSHROOM WITH ROSEMARY
Spain : Champinones rellenos al romero
Total cooking time: approx. 13 - 19 minutes
Utensils:  Bowl with lid (1 Iitre capacity)
 

Shallow round dish 

 

(approx. 22 cm diameter)

Ingredients
8 

Large mushrooms (approx. 300 g), whole

2 tbsp  Butter or margarine (20 g)
1 

Onion (50 g), finely chopped

50 g 

Bacon, finely diced

 

Black pepper, ground

 Fresh 

rosemary, 

bruised

125 ml  Dry white wine
125 ml  Cream
2 tbsp  Flour (20 g)

Procedure
1. Remove the stalks from the mushrooms and chop the 

stalks into small pieces.

2. Spread the butter on the bottom of the dish. Add the 

onions, the diced bacon and the mushroom stalks. 
Season with pepper and rosemary, cover and cook 
on the centre of the oven floor (position 1).

  3 - 5 min.  MICRO 100P
  Leave to cool.
3. Heat 100 ml of the wine and cream in the other dish with its lid 

on. Place the dish on the centre of the oven floor (position 1).

  1 - 3 min.  MICRO 100P
4. Mix the remaining wine with the flour, stir into the 

hot liquid and cook with the lid on. Stir once during 
cooking.

  approx. 1 min.  MICRO 100P
5. Fill the mushrooms with the bacon mixture and place 

in the sauce. Place the dish into the glass tray in lower 
position (position 2) and cook.

  8 - 10 min.  COMBI HIGH 50P
  Allow the mushrooms to stand for approximately

2 minutes once cooked.

FRESH TUNA WITH VEGETABLES
France : Thon frais braisé aux tomates et aux poivrons
Total cooking time: approx. 15 - 17 minutes
Utensils:  Shallow oval gratin dish with lid
 

 (approx. 26 cm diameter)

Ingredients 
500 g  Fresh tuna, in slices
2 tbsp  Lemon juice
 Salt
1 tsp 

Vegetable oil to grease the dish

1

/

2

 

Green pepper (125 g), cut into strips

2 

Onions (125 g), finely chopped

1 

Carrot (50 g), sliced

1-2 

Tomatoes (125 g), diced

40 ml 

White wine

1 Clove 

of 

garlic

 Bouquet 

garni

 

Salt and pepper

Procedure
1. Wash the tuna, pat dry and sprinkle with lemon juice. 

Allow the fish to stand for approximately 15 minutes, 
then pat dry again and add salt.

2. Spread oil on the bottom of the dish and lay the tuna 

in it. Arrange the vegetables on top of the fish. Add 
the white wine, the clove of garlic and the bouquet 
garni and season. Cover the dish, place the dish on 
the centre of the oven floor (position 1) and cook.

  15 - 17 min.  MICRO 70P  
  Allow the fish to stand for approximately 2 minutes 

after cooking. Remove the bouquet garni and the 
clove of garlic before serving.

Tip: A bouquet garni is made of: a sprig of parsley, 

  a bunch of herbs and vegetables for making soup ,
  lovage, thyme and a few bay leaves.

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48

STUFFED ROAST CHICKEN
Austria : Gefülltes Brathähnchen
Stuffed roast chicken for two servings
Total cooking time: approx. 34 - 42 minutes
Utensils:  Small bowl with lid
 Thread

Ingredients
1 Chicken 

(1000 

g)

 

Salt, bruised (fresh) rosemary, bruised   

 Marjoram
1 

Stale bread roll (40 g)

 Salt
1 bunch  Parsley, finely chopped (10 g)
1 pinch  Nutmeg
2 tbsp  Butter or margarine (20 g)
1  

Egg yolk

3 tbsp  Butter or margarine (30 g)
1 tsp 

Paprika, mild

 Salt
1 tsp 

Butter or margarine to grease the dish

Procedure
1. Wash the chicken, pat it dry and season the cavity 

with salt, rosemary and marjoram.

2. To make the filling, soak the bread roll for approximately 

10 minutes in cold water, and then squeeze out excess 
water. Mix butter and egg yolk with salt, parsley, 
nutmeg, and stuff the chicken with the mixture. Sew the 
opening with cotton or butcher’s thread.

3. Heat the butter in the small bowl on the centre of the 

oven floor (position 1) with the lid on.

  approx. 1 min.  MICRO 100P
  Mix the paprika and salt with the butter and smear it 

on the chicken.

4. Place the chicken breast side down on the rack into 

the glass tray and cook.

 1. 

10 - 12 min.  MICRO 100P

 2. 

6 - 8 min.  COMBI HIGH 30P

  Turn the chicken over
 3. 

12 - 14 min.  MICRO 100P

 4. 

5 - 7 min.  COMBI HIGH 30P

  Allow the stuffed chicken to stand for approximately 3 

minutes after cooking.

FISH FILLET WITH CHEESE SAUCE
Switzerland : Fischfilet mit Käsesauce
Total cooking time: approx. 20 - 25 minutes
Utensils:  Bowl with lid (1 Iitre capacity)
 

Shallow round gratin dish

 

(approx. 25 cm diameter)

Ingredients
3 

Fish fillets (approx. 600 g)

2 tbsp  Lemon juice
 Salt
1 tbsp  Butter or margarine
1 

Onion (50 g), finely chopped

2 tbsp  Flour (20 g)
100 ml  White wine
1 tsp 

Vegetable oil to grease the dish

100 g  Grated Emmental cheese
2 tsp 

Chopped parsley

Procedure
1. Wash the fish, pat dry and sprinkle with lemon juice. 

Leave to stand for 15 minutes, pat dry again and rub 
with salt.

2.  Smear the butter on the bottom of the dish. Add the 

diced onion, cover with the lid and cook on the centre 
of the oven floor (position 1).

  1 - 2 min.  MICRO 100P
3. Sprinkle the flour over the onions and stir. Add the 

white wine and mix.

4. Grease the gratin dish and place the fish in it. Pour the 

sauce over the fish and sprinkle with cheese. Place the 
gratin dish into the glasstray in lower position (position 
2) and cook.

  7 - 8 min.  MICRO 70P
  12 - 15 min.  COMBI HIGH 30P
  Allow fish to stand for approximately 2 minutes after 

cooking. Serve with a garnish of chopped parsley

POT ROAST WITH GREEN BEANS
Greece : Kréas mé fasólia
Total cooking time: approx. 14 - 18 minutes
Utensils:  Bowl with lid (2 litre capacity)

Ingredients
1-2 

Tomatoes (100 g)

400 g  Lamb without bones
1 tsp 

Butter or margarine to grease the dish

1 

Onion (50 g), finely chopped

1 

Clove of garlic, crushed

 

Salt and pepper

 Sugar
250 g  Tinned green beans 

Procedure
1. Peel the tomatoes, cut out the stalks and purée in a 

food processor.

2. Cut the lamb into large cubes. Grease the dish with 

butter. Add the meat, the diced onion and crushed 
garlic clove, season, cover dish and cook on the 
centre of the oven floor (position 1). 

  6 - 8 min.  MICRO 100P 
3. Add the beans and the puréed tomatoes to the meat 

and continue to cook with the lid on.

  8 - 10 min.  MICRO 70P
  Allow the meat to stand for approximately 5 minutes 

after cooking.

Tip: If you use fresh beans, these must be cooked in 

advance.

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49

STUFFED HAM
Spain : Jamón relleno
Total cooking time: approx. 20 - 24 minutes
Utensils:  Bowl with lid (2 Iitre capacity) 
 

Shallow oval gratin dish with lid 

 

or microwave foil 

 

(approx. 26 cm long)

Ingredients
125 g  Fresh spinach, with stalks removed
125 g  Quark (6% fat)
40 g 

Grated Emmental cheese

 Pepper
 Paprika, 

mild

6 

Slices cooked ham (300 g)

125 ml  Water
125 ml  Cream
2 tbsp  Flour (20 g)
2 tbsp  Butter or margarine (20 g)
1 tsp 

Butter or margarine to grease the dish

Procedure
1. Cut the spinach finely, mix with the quark and the 

cheese and season to taste.

2. Place a tablespoon of the filling on each slice of 

the cooked ham and roll up. Secure the ham with a 
wooden toothpick.

3. Make a béchamel sauce. To do this, pour the liquid 

into the dish, cover and heat on the centre of the oven 
floor (position1).

  3 - 4 min.  MICRO 100P
  Rub the butter into the flour, add to the liquid and beat 

with a balloon whisk, until it is smooth. Cover, bring to 
the boil until thickened.

  approx. 1 min.  MICRO 100P
  Stir and taste.
4. Pour the sauce into the greased dish, place the ham 

rolls in the dish. Place the dish into the glass tray in 
lower positon (position 2) and cook.

  16 - 19 min.  COMBI HIGH 30P
  Allow the ham rolls to stand for approximately 

5 minutes after cooking.

Tip:  You can also use ready-made béchamel sauce for 

 this 

recipe.

ZURICH VEAL STEW
Switzerland : Züricher Geschnetzeltes
Total cooking time: approx. 9 - 13 minutes
Utensils: Bowl with lid (2 Iitre capacity)

Ingredients
600 g  Veal fillet
1 tbsp  Butter or margarine
1 

Onion (50 g), finely chopped

100 ml  White wine
 

Gravy thickener to make approx. 

1/2

 litre

300 ml  Cream
 

Salt and pepper

1 tbsp  Parsley, chopped

Procedure
1. Slice the meat into finger-thick strips.
2. Smear the butter evenly around the dish. Add the 

onion and the meat to the dish, cover and cook on the 
centre of the oven floor (position 1). Stir once during 
cooking. 

  6 - 8 min.  MICRO 100P 
3.  Add the white wine, the gravy powder and 

the cream, stir, cover and continue to cook.
Stir once during cooking.

  3 - 5 min.  MICRO 100P 
4.  Taste the stew, stir again and allow to stand for 5 

minutes. Serve with parsley garnish.

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50

VEGETABLE CASSEROLE
France : Ratatouille spécial
Total cooking time: approx. 15 - 18 minutes
Utensils:  Bowl with lid (2 litre capacity) 

Ingredients
5 tbsp  Olive oil (50 ml)
1 Garlic 

clove, 

crushed

1 

Onion (50 g), sliced

1 

Small aubergine (250 g), roughly chopped

1 

Courgette (200 g), roughly chopped

1 

Pepper (200 g), roughly chopped

1 

Small fennel bulb (75 g), roughly chopped

 Pepper
1 Bouquet 

garni

200 g  Tin artichoke hearts, quartered
 

Salt and pepper

Procedure
1. Put olive oil and garlic in dish. Add all the prepared 

vegetables except the artichoke hearts and season 
with pepper. Add the bouquet garni and cook covered 
on the centre of the oven floor (position1). Stir once 
during cooking.

  15 - 18 min.  MICRO 100P 

 

  Add the artichoke hearts to the bowl for the last 

5 minutes.

2. Season the ratatouille to taste and take the bouquet 

garni out before serving. Once cooked, leave the 
ratatouille to stand for about 2 minutes. 

Tip: Serve this hot vegetable casserole with meat 

  dishes. Served cold it makes a delicious starter.

Bouquet garni consists of: a sprig each of parsley, lovage 
and thyme, plus some bay leaves.

FILET OF SOLE
France : Filets de sole or 2 Portions
Total cooking time: approx. 13 - 15 minutes
Utensils:  Shallow oval gratin dish with lid or microwave foil
 (approx.26 

cm)

Ingredients
400 g  Filet of sole
1 Lemon, 

untreated

2 

Tomatoes (150 g)

1 tsp 

Butter or margarine to grease the dish

1 tbsp  Vegetable oil
1 tbsp  Parsley, chopped
 

Salt and pepper

4 tbsp  White wine (30 ml)
2 tbsp  Butter or margarine (20 g)

Procedure
1. Wash the fish and pat dry. Remove any bones.
2. Slice the lemon and the tomatoes finely.
3. Grease the gratin dish with butter. Place the fish in it 

and drizzle with vegetable oil.

4. Sprinkle the fish with parsley, lay the slices of tomato 

on top and season. Lay the slices of lemon on top of 
the tomato and pour the white wine over this.

5. Dot the lemon with butter, cover and cook on the 

centre of the oven floor (positon 1). 

  13 - 15 min.  MICRO 50P 
  Leave the fish fillets to stand for about 2 minutes after 

cooking.

Tip:  You can also use rosefish, halibut, mullet, plaice or

  cod in this recipe.

PRAWNS WITH CHILLI
Total cooking time: approx. 5 - 7 minutes
Utensils:  Bowl with lid (1 litre capacity)
 

Bowl with lid (2 litre capacity)

Ingredients
6 

Prawns (shelled 240 g)

50 ml 

White wine

2 

Small bunches of chives (200 g)

1-2 Chillies, 

hot

20 g 

Ginger (fresh)

1 tbsp  Cornflour
2 tbsp  Vegetable oil (20 g)
1

1/2

 tbsp Soy sauce (20 ml)

1 tbsp  Sugar
1 tbsp  Vinegar

Procedure
1. Wash the prawns. Remove the shell and tail. Cut into 

the spine and remove gut. Cut each prawn into 2 or 3 
pieces and snip each piece so they do not curl when 
cooked. Put the prawns into a bowl and sprinkle with 
the wine. Cover and marinate.

2. Wash chives and chillis and pat dry. Cut chives into 

5cm lengths. Cut chillies in half lengthwise and remove 
seeds. Peel and slice ginger.

3. Take the prawns out of the wine and coat them in 

cornflour.

4. Put oil, chives, chillies and ginger slices into bowl and 

cover. Heat on the centre of the oven floor (position1).

  approx. 2 min.  MICRO 100P 
5. Add prawns to the bowl. Season with soy sauce, 

sugar and vinegar. Stir and cook covered.

  3 - 5 min.  MICRO 100P 
  Allow the prawns to stand for 1 - 2 minutes after 

cooking. Serve hot.

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