66
Herby mashed potato with pine nuts
Serves 6
Ingredients:
750 g potatoes, peeled weight
Salt and pepper
2–3 tbsp fresh basil
200 ml double cream
10 g butter
30 g pine nuts
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
Ingredients:
250 g long grain or risotto rice
500 ml vegetable stock
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
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.
