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Meat, fish & poultry
Greece
Aubergines with mince stuffing
Total cooking time: approx. 20-24 minutes
Utensils: Bowl with lid (1 l capacity)
Flat oval soufflé dish with lid
(about 30 cm long)
Ingredients
2 aubergines, with stalks removed
(weighing about 250 g each)
salt
3 tomatoes (approx. 200 g)
1 tsp olive oil to grease the bowl
2 onions (100 g), chopped
4 mild green chilli peppers
200 g minced meat (beef or lamb)
2 cloves of garlic, crushed
2 tbsps smooth leafed parsley, chopped
salt & pepper
rose paprika (light paprika)
60 g Feta cheese, diced
Tip: You can use courgettes instead of aubergines.
1. Cut the aubergines in half lengthways. Remove the
flesh inside with a teaspoon, leaving about 1 cm of
flesh on the skin. Salt the aubergines. Dice the flesh.
2. Skin two tomatoes, cut away the stem area and dice
the rest.
3. Grease the bowl with the olive oil, add the onions,
cover, and braise.
2-3 min. 900 W
4. Cut out the stalks of the sweet chilli peppers, remove
the seeds, and cut into rings. Keep a third of these for
garnish. Mix the minced meat with the aubergines,
onions and tomatoes, the chilli rings, the crushed
garlic clove and the parsley, and season.
5. Dab the hollowed out aubergine halves dry. Fill each
half with the minced meat mixture, spread out the
Feta cheese on top, and then put the rest of the
mixture on top.
6. Garnish the aubergine halves with the slices of tomato
and chilli rings, place into the greased dish, cover and
cook.
18-21 min. 630 W
Allow the aubergines to stand for about 2 minutes
after cooking.
Spain
Stuffed ham
Total cooking time: approx. 16-20 minutes
Utensils: Bowl with lid (2 l capacity)
Flat oval soufflé dish (about 32 cm long)
Ingredients
150 g leaf spinach, with stalks removed
150 g fromage frais, 20 % fat content
50 g grated Emmental cheese
pepper
paprika
8 slices of cooked ham (400 g)
125 ml water
125 ml cream
2 tbsps flour (20 g)
2 tbsps butter or margarine (20 g)
1 tsp butter or margarine to grease the dish
Tip: You can buy ready-made béchamel sauce and use
it for this recipe
1. Chop the spinach into small pieces, mix with the
cheese and the fromage frais and season to taste.
2. Place a tablespoon of the filling on top of each slice of
cooked ham, and roll up. Spear the ham with a
wooden skewer to fasten it.
3. Make a béchamel sauce; to do this pour the liquid into
the bowl, cover, and heat.
3-4 min. 900 W
Mix the flour and butter to make a roux, add to the
liquid, and whisk with an egg whisk until dissolved.
Cover, bring to the boil, and allow the thicken.
1-2 min. 900 W
Stir and taste.
4. Place the sauce into the greased dish, position the
filled rolls of ham onto the sauce and cook with lid.
12-14 min. 630 W
Allow the rolls of ham to stand for about 5 minutes
after cooking.
2. AG-32D-UK ENGLISH 20/05/2004 12:01 Page 30