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F
OOD
S
TEAMED
VEGETABLES
S
TUFFED
38
VEGETABLES
C
T
A
OOK
IME
P
8 - 12 M
.
EPPER
IN
S
on level 3
S
5 - 10 M
.
QUASH
IN
Drip tray
C
ORN
on level 1
20 - 30 M
.
IN
ON COB
T
30 - 35 M
.
OMATOES
IN
P
35 - 40 M
.
EPPERS
IN
W
on lever 2
S
20 - 30 M
.
QUASH
IN
E
GG
35 - 40 M
.
IN
P
LANT
CCESSORIES
D
in pieces
IVIDE
TEAM TRAY
C
in slices
UT
M
AKE A STUFFING
minced meat, scallops, garlic and
spices. Cut top of tomatoes and
remove seeds and pulp. Salt inside
tomatoes and turn upside-down
to drain. Cut pulp in small pieces
and add to the stuffing. Stuff
tomatoes and put on the tomato
top. Place in oven proof dish and
drop over some oil.
C
in halves horizontally
UT PEPPERS
and remove cores and seeds. Mix
minced beef, onion, egg, bread
crumbs, water or milk and spices.
Stuff peppers and place in oven
proof dish. Sprinkle with bread
crumbs and lump some butter on
top.
IRE SHELF
C
lengthwise in halves
UT SQUASH
and scoop out the seeds. Fry
mushrooms and leek and mix
with chopped tomatoes and some
crème fraiche. (or mix with ajvar
relish) Season. Stuff the squash
and sprinkle cheese on top
C
E
lengthwise in halves
UT
GG PLANT
and remove most of the pulp. Cut
some of the pulp in small pieces
and fry together with onion and
mushrooms. Add minced meat,
crushed tomatoes, spices and
herbs and let simmer. Place the
aubergines in an oven proof
dish and stuff with the mixture.
Sprinkle cheese on top.
H
INTS
of cooked ham and
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