ZANUSSI ZM2665STX
Owner's Manual

2. ZD-32D ENGLISH

24/05/2004

13:00

Page 33

VEGETABLES, NOODLES, RICE & DUMPLINGS
Switzerland 1. Place the kohlrabi and water in the dish, cover and cook. Stir once halfway through. 9-12 min. 900 W Pour off the liquid 2. Spread the butter in the bowl. Add the cream and heat uncovered. Do not allow to boil! approx. 11/2 min. 900 W 3. Add salt, seasonings and lemon juice as desired. Fold in the dill and pour the sauce over the kohlrabi. Allow the kohlrabi to stand for approx. 2 minutes after cooking. Tip: Black salsify can be used instead of kohlrabi.

KOHLRABI IN DILLSAUCE
Total cooking time: approx. 101/2-131/2 minutes

2 servings

Utensils: 2 bowls with lids (capacity 1 l) Ingredients 400 g kohlrabi, sliced (approx. 2) 4-5 tbsp water 2 tbsps butter or margarine (20 g) 150 ml crème fraîche salt & pepper nutmeg & ground paprika lemon juice 1 bunch dill, finely chopped

Italy

TAGLIATELLE WITH CREAM AND BASIL SAUCE
makes 2 servings Total cooking time: approx. 16-22 minutes Utensils: bowl with lid (2 l capacity) round soufflé dish (approx. 20 cm diameter) Ingredients 1I water 1 tsp salt 200 g tagliatelle 1 clove of garlic 15-20 basil leaves 200 g crème fraîche 30 g grated Parmesan cheese salt & pepper

1. Place the water and the salt into the bowl, cover and bring to the boil. 9-11 min. 900 W 2. Add the pasta, bring to the boil again, and then simmer. 1. 1-2 min. 900 W 2. 6-9 min. 270 W 3. Meanwhile rub the garlic cloves over the soufflé dish. Chop the basil leaves. Keep some aside for garnishing. 4. Drain the pasta well. Stir in the crème fraîche and sprinkle the basil over the pasta. 5. Add the parmesan cheese, salt and pepper, place into a soufflé dish and stir. Garnish the dish with basil and serve hot.

Switzerland

TESSINER RISOTTO
Total cooking time: approx. 20-25 minutes Utensil: bowl with a lid (2 l capacity) Ingredients 50 g streaky bacon 2 tbsps butter or margarine (20 g) 1 onion (50 g), finely chopped 200 g pudding rice (Arboris) 400 ml meat stock 70 g Sbrinz cheese (if you are unable to obtain this type of Swiss cheese, use Emmental instead) pinch saffron salt & pepper

1. Cut the bacon into cubes. Spread the butter over the base of the bowl. Place the onions and bacon cubes, cover, and braise. 2-3 min. 900 W 2. Add the rice, fill with the meat stock, bring to the boil, and then simmer. 1. 3-5 min. 900 W 2. 15-17 min. 270 W Allow the rice to stand for about 3-5 minutes after cooking. 3. Mix the cheese with the saffron and season to taste. Tip: Braised chanterelle mushrooms, or button mushrooms and a mixed salad go very well with this dish.

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