Ratatouille - Silvercrest SMKE 1500 A1 Bedienungsanleitung Und Sicherheitshinweise

SilverCrest SMKE 1500 A1
Peel the onions and cut into fine rings.
Set the temperature controller (11) to 3 (Cooking). When the cooking bowl (5) is hot, add the clarified
butter.
Fry the onions until golden brown, stirring all the time. Add the sugar and allow the onions to caramelise
slightly.
Deglaze with the brandy, allow to boil briefly and then add the vegetable stock. Season with salt and
pepper.
Simmer for about 30 minutes.
You will need heat-resistant soup bowls for the soup's gratin topping. Preheat the oven to 230°C (Grill /
top heat).
Cut the bread to the size of the soup bowl and toast it.
Put the onion soup into the soup bowl, place the toast over the soup and sprinkle with cheese.
Bake quickly in the oven until the cheese has melted.

Ratatouille

For 4 people
Ingredients:
1 medium aubergine
2 medium courgettes
2 large red peppers
2 large yellow peppers
1 tin peeled tomatoes
2 onions
4 cloves garlic
Method:
Wash, clean and dice the vegetables. Finely chop the garlic. Peel the onions and cut into small pieces.
Salt the diced aubergine and allow to soak in for 10 minutes, then pat dry with kitchen roll.
Set the temperature controller (11) to 5 (Frying/Roasting). When the cooking bowl (5) is hot, add the
olive oil.
Then fry the onions and the courgettes, add the pepper and finally the aubergine.
Fry the vegetables on a high heat for about 5 minutes.
Adjust the temperature controller (11) to level 3 (Cooking), then add the tomato purée, garlic and herbs,
plus the peeled tomatoes and sugar. Season well.
Close the glass lid (1) and allow the ratatouille to simmer for about 20 minutes. Add a little water if
necessary.
76 - English
1 teaspoon fresh rosemary (chopped)
1 teaspoon fresh thyme (chopped)
1 teaspoon fresh sage (chopped)
2 tablespoons sugar
100 ml olive oil
100 ml tomato purée
Salt, ground pepper