ELECTROLUX EMS2685W
Manual de Usuario

VEGETABLES, NOODLES, RICE & PASTA
Italien 1. Place the water and the salt into the bowl, cover and bring to the boil. 9-11 min. 900 W Add the pasta, bring to the boil again, and then simmer. 1. 1-2 min. 900 W 2. 6-9 min. 270 W Meanwhile rub the garlic cloves over the soufflé dish. Chop the basil leaves. Keep some aside for garnishing. Drain the pasta well. Stir in the crème fraîche and sprinkle the basil over the pasta. Add the parmesan cheese, salt and pepper, place into a soufflé dish and stir. Garnish the dish with basil and serve hot.

TAGLIATELLE WITH CREAM AND BASIL SAUCE (for 2 Portions)
Total cooking time: approx. 16-22 minutes Utensils: bowl with lid (2 Iitre capacity) round soufflé dish (approx. 20 cm diam.) Ingredients 1I 1 tsp 200 g 1 15-20 200 g 30 g water salt tagliatelle clove of garlic basil leaves cream (crème fraîche) grated Parmesan cheese salt & pepper 5. 4. 3. 2.

Switzerland

KOHLRABI IN DILL SAUCE
Ingredients

(2 Portions) Total cooking time: approx. 101/2-131/2 minutes

Utensils: 2 bowls with lids (1 Iitre capacity) 400 g Kohlrabi, sliced (approx. 2 pieces) 4-5 tbsp water 2 tbsp butter or margarine (20 g) 150 ml cream (crème fraîche) salt, pepper, nutmeg & ground paprika lemon juice 1 bunch dill, finely chopped

1. Place the kohlrabi and water in the dish, cover and cook. Stir once halfway through. 9-12 min. 900 W Pour off the liquid 2. Spread the butter in the bowl. Add the cream and heat uncovered. Do not allow to boil! approx. 11/2 min. 900 W 3. Add salt, seasonings and lemon juice as desired. Fold in the dill and pour the sauce over the kohlrabi. Allow the kohlrabi to stand for approx. 2 minutes after cooking. Tip: Black salsify can be used instead of kohlrabi.

Greece

POTATO-GARLIC PAT�
Total cooking time: approx. 8-10 minutes Utensils: bowl with lid (1 Iitre capacity) Ingredients 400 g boiled potatoes (with skins) 2-3 tbsp water 2-3 garlic cloves 6 tbsp olive oil 6 tbsp meat stock salt juice of one lemon mild chilli pepper

1. Place the potatoes and water in the dish. Cover and cook. Stir once halfway through. 8-10 min. 900 W 2. Peel the potatoes and press through a potato press or a fine sieve. 3. Crush the garlic cloves with the garlic press and add to the potatoes. 4. Add olive oil, meat stock, salt and lemon juice with the potatoes to taste, and stir until a smooth mixture is formed. Add more oil or stock as required. 5. Decorate the paté with chilli pepper rings and serve.

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