ZANKER ZAM850X Benutzerhandbuch Seite 22

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
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
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. 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.
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.
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.
After cooking,stand for approx. 2 min.
Tip: This recipe can also be used for Cod, Haddock,
Halibut, Mullet or Plaice.
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.
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.
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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