Lentil Hotpot; Cauliflower With Gratinated Cheese Topping - Bifinett KH1167 Operating Instructions Manual

Lentil Hotpot

Ingredients:
200 g dried lentils
50 g streaky bacon
125 g belly-pork
1 bunch vegetable mix for soups
500 ml water
1 bayleaf
250 g potatoes
2 smoked boiling sausages
Spices: salt, pepper, vinegar, sugar
Preparation:
Soak the lentils in plenty of water over night.
Clean and wash the soup vegetables and cut them
into small pieces. Cube the meat and the bacon.
Put the drained lentils into a microwave dish together
with 500 ml water and the meat, bacon, soup vege-
tables and the bayleaf.
Cook at 600 watts for 10-12 minutes with the lid
on. Peel, wash and cube the potatoes and cut the
boiling sausage into slices. Add the pieces of potato
and slices of sausage to the hotpot and mix well.
Cook at 500 watts for approx. 18 minutes with the
lid on.
Then season to taste.
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Cauliflower with gratinated cheese
topping
Ingredients:
500 g cleaned cauliflower
250 ml water
Salt
1 tbsp. starch
2 egg whites
2 egg yolks
1 carton of cream (200 ml)
2 tbsp.chives,
1 pinch of cayenne pepper
150 g raw bacon (lean)
50 g grated Emmentaler cheese
Preparation:
Split the cauliflower into small sprigs and place
them in a microwave dish with 250 ml water and
salt. Cook at full power of 800 watts for approx.
5 minutes, with the lid on.
Drain off the vegetable water and save it. Now stir
the cream into the starch and add it to the vegetable
water. Cook at full power 800 watts for approx.
2 to 3 minutes, stirring several times.
Add the egg yolk, chives and cayenne pepper, beat
the egg white and fold it gently into the mixture
Place the cauliflower and the bacon (in strips) into
a flat casserole dish, then pour over the sauce and
cover with grated cheese. Cook and bake over with
the Grill/Combi 1 at 500 Watt for 18-22 minutes.
If possible, use the grill rack 9.