LEG OF LAMB

SERVES 4/6
-1leg of lamb, approx. 2kg;
-2 cloves of garlic
-salt, pepper
Preparation:20min
Cooking time:60-70min
Recommended equipment: drip tray or baking tray supplied
Tips and variations:
After cooking, leave the meat to rest for at least ten minutes, covered with a sheet of tin foil, so that the juices inside the meat settle evenly.
The leg of lamb cam be boned by removing the initial part of the bone.
Once cooked, the lamb can be brushed with mustard and left to rest in the oven, which will still be hot after switching off.
Prepare the leg of lamb, trimming off excess fat. chop the garlic into pieces, then rub the lamb with the garlic. Season to taste with salt and pepper.
Place the meat directly on the drip tray lined witha sheet of greaseproof paper.
Place the drip tray on the third shelf.
Select "MEAT" from the "RECIPES" menu then the "LEG OF LAMB" recipe and confirm

YOGHURT CAKE

SERVESV 6/8

-200g of sugar

-3whole eggs

-200g of plain white flour

-100g of wholemeal rye flour

-125g of yoghurt

-17g of baking powder

-60g of mild oil

-1orange,juice and rind

-1 pinch of salt

Preparation: 30min

Cooking time: 45-60min

Recommended equipment: deep metal cake tin (diameter approx. 26cm)

Tips and variations:

In alternative to rye flour you can use wholemeal wheat flour.

Serve the cake with creamy natural yoghurt.

Cream the eggs and sugar together. Mix the two flours with the baking powder and salt.

Add the flour mixture to the eggs, yoghurt, oil, orange juice and grated rind. Mix the ingredients together well.Pour the mixture into a buttered, floured cake tin.
Bake in the oven.

Select "DESSERT" from the "RECIPES" menu then the "YOGHURT CAKE" recipe and confirm.

STUFFED PEPPER

SERVES 8

-4medium sized peppers

-150g of sausage meat

-150G of minced beef

-150g of cooked ham, chopped

-200g stale or sliced bread

-50g of Ceder, cheese, roughly, chopped,

-milk as required

-2 cloves of garlic

-sage, rosemary,basil

-olive oil

Preparation: 30min

Cooking time:50-60min

Recommended equipment: rectangular non stick dish.

Cut the peppers in half.

Remove the seeds and the ribs.

Soak the bread in the milk and then squeeze it dry.

Mix together the meat, cooked ham, bread, chesse and chopped herbs to taste.

Stuff the peppers whit this mixture and place them in the dish.

Drizzle whit olive oil.

Select "VEGETAVLES" from the "RECIPES " menu then the "STUFFED PEPPER" recipe and confirm.

CHEESE CAKE

SERVES 6/8
-280g of tea biscuits
-100g of butter
-3 eggs
-100g of sugar
-280g of ricotta cheese
-fruits of the horest jam
Preparation:30min
Cooking timp:38-50min
Recommended equipment: deep metal cake tin (diameter approx.26cm)
Crumble the biscuits into a bowl.Melt the butter and add in to the biscuits.
Line the bottom of a cake tin with greaseprof paper and pour the mixture into the tin, lightly pressing it down over the base.
Beat the eggs, sugar and ricotta together and spread this mixture over the biscuit base.
Bake in the oven and then allow to cool.
Glaze whit the jam.
Select "DESSERT" from the "RECIPES" menu then the "CHEESE CAKE" recipe and confirm.

PORK CHOPS

INGREDIENTS FOR 2-6 PORTIONS
-2/6 porj chops
-olive oil
-garlic
-sage
-some rosemary
-salt,peppeer
PREPARATION:10min+30min for marinading
coocking time: 15-25min
recommended equipment:grill and drip tray supplied
Roughly chop the garlic, rosemary and sage placethem in a bowl whit oil and salt.
Leave the chops in this marinade for at least 30 minutes.

Place the chops on the grill on the fifth shelf of the oven. Pour approx. 1L of water into the drip tray and place it on the second shelf.

"The oven will signal whwn to turn the meat."


Select "MEAT" from the "RECIPES" menu then the "PORK CHOPS" recipe and confirm.

ROAST CHICKEN

• 1 CHICKEN WEIGHING 1/1.5kg;


• GARLIC;


• OLIVE OIL;


• SOME ROSEMARY;


• SAGE;


• SALT,PEPPER;
  

Preparation:10min

Cookong time:50-70min

Recommended equipment: grill or drip tray supplied

Tips and variations: before cooking, flavour the chicken by stuffing it with herbs, a feu cloves of garlicand the rind of an orange or lemon.

• Wash and dry the chicken.
• Stuff the bird whit a mixture of chopped aromatic
• Herbs,garlic,salt and pepper
• Lightly oil the skin and season whit salt
• Place the chicken on the grill on the third shelf.
  Pour approx. 1L of water into drip tray and place it on the first shelf.

Select "POULTRY" from the "RECIPES" menu then the "ROAST CHICKEN" recipe and confirm.