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F
OOD
P
EPPER
S
QUASH
S
TEAMED
C
ORN
ON COB
T
OMATOES
P
EPPERS
VEGETABLES
S
TUFFED
S
QUASH
E
GG
P
LANT
38
VEGETABLES
C
T
A
OOK
IME
CCESSORIES
8 - 12 M
.
D
IN
IVIDE
S
TEAM TRAY
on level 3
5 - 10 M
.
C
in slices
IN
UT
Drip tray
on level 1
20 - 30 M
.
IN
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
30 - 35 M
.
IN
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
UT PEPPERS
and remove cores and seeds. Mix
minced beef, onion, egg, bread
crumbs, water or milk and spices.
35 - 40 M
.
IN
Stuff peppers and place in oven
proof dish. Sprinkle with bread
crumbs and lump some butter on
top.
W
IRE SHELF
on lever 2
C
UT SQUASH
and scoop out the seeds. Fry
mushrooms and leek and mix
20 - 30 M
.
with chopped tomatoes and some
IN
crème fraiche. (or mix with ajvar
relish) Season. Stuff the squash
and sprinkle cheese on top
C
E
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,
35 - 40 M
.
IN
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
in pieces
of cooked ham and
in halves horizontally
lengthwise in halves
lengthwise in halves
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