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Recipes
Zürich veal stew
1. Cut the veal into strips.
2. Grease the dish with the butter. Put the meat and
onion into the dish, cover and cook. Stir once
during cooking.
6-9 min.
900 W
3. Add the white wine, gravy browning and cream,
stir, cover and continue cooking. Stir occasionally.
3-5 min.
900 W
4. Stir the mixture after cooking, stand for approx.
5 min. Garnish with parsley.
Stuffed ham
1. Mix the spinach with the cheese and fromage frais,
season to taste.
2. Place a teaspoon of the filling on top of each slice
of cooked ham, and roll up. Spear with a wooden
skewer to fasten it.
3. Make a béchamel sauce: to do this, pour the water
and cream into a bowl and heat.
2-4 min.
900 W
Mix the flour and butter to make a roux, add to
the
liquid, and whisk until dissolved. Cover, cook
until
thick.
1-2 min.
900 W
Stir and taste.
4. Place the sauce into the greased dish, place the
filled rolls of ham onto the sauce and cook with lid.
12-14 min.
630 W
After cooking, stand for approx. 5 min.
Spicy turkey fricassee
1. Grease the dish.
2. Mix the rice with the saffron and place in the dish.
Mix in the onion, pepper, leek and the turkey breast
and season. Dot with butter.
3. Pour the stock over the dish, cover and cook.
4-6 min.
900 W
16-19 min.
270 W
After cooking, stand for approx. 5 min.
Utensils Dish with lid (2 l capacity)
600 g
veal fillet
10 g butter or margarine
50 g
onion, finely chopped
100 ml
white wine
seasoned gravy browning, for approx.
1
/
2
litre gravy
300 ml
cream
1 tbsp
parsley, chopped
Utensils Bowl with lid (2 l capacity)
Oval gratin dish (approx. 26 cm long)
150 g
leaf spinach, chopped
150 g fromage frais, 20 % fat content
50 g
Emmental cheese, grated
pepper and paprika
8 slices
cooked ham (400 g)
125 ml water
125 ml
cream
20 g
flour
20 g
butter or margarine
10 g butter or margarine to grease the dish
Utensils Oval dish with lid (approx. 26 cm
long)
120 g
long grain rice
1 pack
saffron
10 g butter or margarine
50 g
onion, sliced
100 g
red pepper, sliced
100 g
leek, sliced
300 g
turkey breast, diced
pepper and paprika
20 g
butter or margarine
300 ml
meat stock