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BO_0912_KB_002_051_GB_3K
300 g tomatoes, roughly chopped
100 g goat's cheese with herbs,
350 g potatoes, peeled weight,
200 g cream cheese with chives î
Salt, pepper and grated nutmeg
150 g Emmental cheese, grated
34
29.04.2005
9:59 Uhr
Ingredients:
150 g macaroni
15 g butter
1 onion, diced
1 red pepper
100 g carrots, sliced
100 ml vegetable stock
150 g crème fraîche
75 ml milk
Garlic salt and pepper
100 g ham, diced
diced
75 g Cheddar, grated
Leek and potato bake
Ingredients:
sliced
350 g leeks, sliced
200 g ham or salami,
cut into strips
125 g crème fraîche
250 ml double cream
Seite 34
Pasta bake
Serves 3
Method:
1. Cook the macaroni in rapidly boiling salted water
until al dente. Drain.
2. Quarter the peppers, remove the seeds and pith and
dice.
3. Gently fry the onion in butter, add the red pepper
and carrots and continue to fry for a minute or two.
Pour in the stock. Combine the crème fraîche with
the milk, salt and pepper and mix into the vegetables.
Bring to the boil.
4. Transfer the macaroni, tomatoes, ham and goat's
cheese to a suitable dish, stir in the vegetable
mixture, sprinkle with the grated Cheddar and bake
until golden brown.
Setting:
Microwave/grill
Power level:
300 W/grill
Position:
Turntable
Duration:
35–45 minutes
Serves 4
Method:
1. Mix the potatoes, leeks and ham or salami in a bowl.
Combine the crème fraîche, cream, cream cheese and
seasoning and pour over the potato mixture.
2. Sprinkle with the grated cheese and bake uncovered.
Setting:
Microwave/grill
Power level:
300 W/grill
Position:
Turntable
Duration:
40–50 minutes
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