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BO_0912_KB_052_108_GB_3K
2 cucumbers (approx. 300 g)
2 tsp tarragon, chopped
3 tbsp grain or mild mustard
Salt, pepper and a little sugar
72
29.04.2005
9:57 Uhr
Cucumber salad
Ingredients:
Dill sauce:
100 g crème fraîche
2 tsp chopped dill
Salt
Tarragon sauce:
50 g crème fraîche
100 ml cream
100 ml vegetable stock
Salt and pepper
Cauliflower in a mustard sauce
Ingredients:
1 cauliflower
250 ml chicken stock
100 ml double cream
30 g butter
20 g flour
Seite 72
Serves 4
Method:
1. Peel the cucumbers if preferred. Cut in half lengthways
and scoop out the seeds with a teaspoon. Cut into
/
cm thick slices. Place in a bowl, cover and cook
1
2
for 8 minutes at 800/900 W.
2. To make the dill sauce, combine the crème fraîche,
dill and salt. Spoon over the cooked cucumber.
Serve chilled.
3. For the tarragon sauce, mix the crème fraîche with
the cream, stock, tarragon and seasoning. Cook
uncovered for 5 minutes at 800/900 W. Pour over the
cooked cucumber. Serve chilled
Setting:
Microwave
Power level:
800/900 W + 800/900 W
Position:
Turntable
Duration:
8 minutes + 5 minutes
Serves 4
Method:
1. Cut the cauliflower into florets and place them in
a bowl with 3 tbsp of water. Cover and cook for
10 minutes at 800/900 W, then for a further
15 minutes at 450 W, stirring halfway through. Drain.
2. Work the flour into the butter to obtain a smooth
paste. Place in a suitable dish with the stock, cream,
mustard and seasoning. Cover and cook for 5 minutes
at 800/900 W. Stir thoroughly until smooth.
3. Pour the sauce over the cauliflower, or serve
separately in a jug.
Setting:
Microwave
Power level:
800/900 W + 450 W + 800/900 W
Position:
Turntable
Duration:
10 minutes + 15 minutes
+ 5 minutes
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