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BO_0912_KB_052_108_GB_3K
750 g potatoes, peeled weight
Tip
If you don't have any fresh
basil, use basil that has been
deep frozen or preserved in oil.
Do not use dried basil, as this
tends to be slightly bitter.
250 g long grain or risotto rice
66
29.04.2005
Herby mashed potato with pine nuts
Ingredients:
Salt and pepper
2–3 tbsp fresh basil
200 ml double cream
10 g butter
30 g pine nuts
Ingredients:
500 ml vegetable stock
9:57 Uhr
Seite 66
Serves 6
Method:
1. Dice the potatoes and place in a suitable dish with
approx. 7 tbsp water and a little salt. Cover and cook
for 14–16 minutes. Drain and mash thoroughly.
2. Purée the basil with the cream in a blender, then mix
this into the potatoes with the butter and pepper.
3. Brown the pine nuts in a non-stick pan over a gentle
heat, stirring from time to time. Scatter over the
mashed potatoes. Alternatively, omit the pine nuts
and briefly grill the top of the potatoes before
serving.
Setting:
Microwave
Power level:
800/900 Watt
Position:
Turntable
Duration:
14–16 minutes
Risotto
Serves 4
Method:
Place the rice and stock in a suitable dish, stir well,
cover and cook for 7 minutes at 800/900 W, then for a
further 17 minutes at 450 W.
I. Add a pinch of saffron and a finely chopped red
pepper for a colourful dish.
II. For vegetable risotto, add 150 g peas and 100 g
diced carrot.
III. Once cooked, stir in 200 g of drained chanterelle
mushrooms and 50 g of grated Emmental.
Setting:
Microwave
Power level:
800/900 W + 450 W
Position:
Turntable
Duration:
7 minutes + 17 minutes
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