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Aubergines stuffed with minced meat
Total cooking time: approx. 17-22 minutes
Utensils: Bowl with lid (1 litre size)
Shallow oval gratin dish with lid
(approx. 30 cm long)
Ingredients
2 aubergines, less stalks (app. 250 g)
3 tomatoes (app. 200 g)
1 tbsp olive oil to grease the dish
2 onions (100 g), chopped
4 mild green chillies
200 g mince (beef or lamb)
2 garlic cloves, crushed
2 tbsp parsley, chopped
salt & pepper
pink paprika
60 g Feta cheese, diced
Tip: You can substitute courgettes for the aubergines.
1. Cut the aubergines in half lengthways. Scoop out the flesh
with a teaspoon to leave a shell about 1 cm thick. Sprinkle
the aubergines with salt and dice the scooped-out flesh.
2. Remove the skin from two of the tomatoes and chop
them up, having first cut out the stalks.
3. Grease the bottom of the bowl with the olive oil. Add the
onions. Cover and cook.
approx. 2 min. 900 W
4. Remove the stalks and seeds from the chillies and cut
them into rings. Retain a third for the garnish. Mix the
minced meat with the diced aubergines, onions and
tomatoes, the chilli rings, the crushed garlic clove and
the parsley. Season to taste.
5. Dry the aubergine halves. Fill with half of the mince
mixture, spread the sheep's cheese on top, and then add
the rest of the filling.
6. Arrange the aubergine halves in the greased ovenproof
dish, place the dish on the low rack and cook.
11-13 min. 630 W
Garnish the aubergine halves with the chilli rings and
slices of tomato and continue cooking.
4-7 min. 630 W
Allow the aubergines to stand for about 2 minutes after
cooking.
Zurich veal stew
Total cooking time: approx. 9-14 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Ingredients
600 g veal fillet
1 tbsp butter or margarine
1 onion (50 g), finely chopped
100 ml white wine
gravy thickener to make approx. 1/2 litre
300 ml cream
1 tbsp parsley, chopped
1. Slice the meat into finger-thick strips.
2. Smear the butter evenly around the dish. Add the
onion and the meat to the dish, cover and cook. Stir
once during cooking.
6-9 min. 900 W
3. Add the white wine, the gravy powder and the cream,
stir, cover and continue to cook. Stir once during
cooking.
3-5 min. 900 W
4. Taste the stew, stir again and allow to stand for 5
minutes. Serve with parsley garnish.
Fillet of sole
2 portions
Total cooking time: approx. 11-13 minutes
Utensils: Shallow oval gratin dish with lid
(approx. 26 cm long)
Ingredients
400 g fillet of sole
1 lemon, untreated
2 tomatoes (150 g)
1 tsp butter or margarine to grease the dish
1 tbsp vegetable oil
1 tbsp parsley, chopped
salt & pepper
4 tbsp white wine (30 ml)
2 tbsp butter or margarine (20 g)
1. Wash the fish and pat dry. Remove any bones.
2. Slice the lemon and the tomatoes finely.
3. Grease the gratin dish with butter. Place the fish in it
and drizzle with vegetable oil.
4. Sprinkle the fish with parsley, lay the slices of tomato
on top and season. Lay the slices of lemon on top of
the tomato and pour the white wine over this.
5. Dot the lemon with butter, cover and cook.
11-13 min. 630 W
Leave the fish fillets to stand for 2 minutes after
cooking.
Tip: You can also use rosefish, halibut, mullet, plaice or
cod in this recipe.
1. AG-71+72D-EU English 22/11/2005 15:05 Page 30