Recipes

23
VEGETABLES
VEGETABLE
S
TRUDEL
Cut the vegetables into julienne strips
and cook them in the pan for a few
minutes with a little olive oil, trying to
keep them crunchy.
Let the vegetables cool. Add the cheese
chopped into fi ne strips, the strips of
tomato, the basil and then season with
salt and pepper.
Roll out the puff pastry and spread the
vegetable fi lling out in the centre.
Brush the edges of the pastry lightly with
beaten egg and fold them over to seal
the strudel.
Brush the strudel with beaten egg
and bake on the drip tray lined with
greaseproof paper.
Select “VEGETABLES” from the “RECIPES”
menu the “VEGETABLE STRUDEL” recipe
and confi rm.
Notes:
_____________________________________
Preparation: 40 min
Cooking time*: 30-40 min
Recommended equipment:
drip tray and baking tray supplied
Tips and variations:
• Serve the strudel accompanied with a light
sauce of fresh tomatoes fl avoured with basil.
*Optimal cooking times will automatically be
determined by the selected function
(Auto Sensor RECIPES)
Serves 8
500 g of puff pastry
1 egg
150 g of cheese (toma or emmenthal)
15 g of basil
1 aubergine
2 courgettes
1 red pepper
1 yellow pepper
1 leek
2 vine tomatoes
NOTE: if you have to combine two
sheets of pastry to reach the suggested
weight, overlap them a little to create a
single rectangular sheet of pastry.
POTATO
GRATIN
Peel and fi nely slice the potatoes.
Place a knob of butter in a casserole
dish and sauté the chopped garlic and
shallots, then add the milk and cream.
Arrange the potatoes in the buttered
pyrex dish. Pour the milk and cream
mixture over the potatoes and season
with salt, pepper and nutmeg.
Sprinkle the grated cheese over the
potatoes.
Lastly, dot with butter.
Select “VEGETABLES” from the “RECIPES”
menu then the “POTATO GRATIN” recipe
and confi rm.
Notes:
_____________________________________
Preparation: 30 min
Cooking time*: 55-65 min
Recommended equipment:
non-stick dish (approx. 28cm long)
Tips and variations:
• Before cooking, add 150g of porcini mushrooms
(sliced thinly and cooked with olive oil, parsley
and garlic) or a tablespoon of dried porcini
mushrooms (soaked and then chopped).
*Optimal cooking times will automatically be
determined by the selected function
(Auto Sensor RECIPES)
Serves 4/6
1Kg of potatoes
150 g of grated gruyère cheese
200 ml of milk
250 ml of cream
40 g of butter
1 clove of garlic
15g of shallots
salt, pepper, nutmeg