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Recipes
Veal cutlet with mozzarella
Total cooking time: approx. 24-31 minutes
Utensils: Shallow square gratin dish with lid
(approx. 25 cm long)
Ingredients
2 mozzarella cheese (150 g)
500 g drained, peeled tinned tomatoes
4 veal cutlets (600 g)
20 ml olive oil
2 cloves of garlic, sliced
pepper, freshly milled
2 tbsp capers (20 g)
oregano, salt
1. Cut the mozzarella into slices. Puree the tomatoes with
the puree attachment of a hand mixer.
2. Wash the cutlets, dry them and beat them flat.
Distribute the oil and the garlic slices over the bottom
of the oven-proof dish. Add the cutlets and pour over
the tomato puree. Sprinkle with pepper, capers and
oregano, cover and cook on the low rack.
15-19 min. 630 W
Turn the meat slices.
3. Place a few slices of mozzarella on each piece of meat,
add salt and cook uncovered on the high rack.
9-12 min. 630 W
After cooking allow to stand for about 5 minutes.
Stuffed Roast Chicken
2 portions
Total cooking time: approx. 36-40 minutes
Utensils: Bowl (2 Iitre capacity)
String
Ingredients
1 chicken (1000 g)
salt
rosemary & majoram, bruised
1 stale bread (roll, 40 g)
1 bunch parsley, finely chopped (10 g)
1 pinch nutmeg
5 tbsp butter or margarine (50 g)
1 egg yolk
1 tbsp sweet paprika
1 tsp butter or margarine to grease the dish
1. Wash the chicken, dry it and season it internally with
salt, rosemary and marjoram.
2. For the filling soak the bread roll in cold water for
about 10 minutes and then squeeze the water out. Mix
with salt, parsley, nutmeg, butter (20 g) and egg yolk
and stuff the chicken with the mixture. Tie up the
opening with string.
3. Heat the butter (30 g).
ca. 1 min. 900 W
Stir the paprika and salt into the butter and spread
over the chicken.
4. Place chicken in the greased dish and cook.
Turn over halfway through cooking.
35-39 min. 630 W
Leave the stuffed roast chicken to stand for approx. 3
minutes after cooking.
Courgette and noodle gratin
Total cooking time: approx. 37-44 minutes
Utensils: Bowl with lid (2 l Inhalt)
Gratin dish (approx. 26 cm long)
Ingredients
500 ml water
1
/2 tsp oil
80 g macaroni
400 g tinned chopped tomatoes
3 onion (150 g), finely chopped
basil, thyme, salt & pepper
1 tbsp oil to grease the dish
450 g courgettes, sliced
150 g sour cream
2 eggs
100 g grated Cheddar cheese
1. Put the water, oil and salt in the bowl, cover and bring
to the boil.
3-4 min. 900 W
2. Break the macaroni into pieces and add them to the
dish. Stir and allow to soak.
9 -11 min. 270 W
Drain the pasta and allow to cool.
3. Mix the tomatoes with the onions and season well.
Add the macaroni and pour over the tomato sauce.
Divide the courgette slices on top.
4. Beat the sour cream and the eggs and pour over the
dish. Sprinkle the grated cheese on top. Place on the
low rack and cook.
1. 18-21 min. 900 W
and then
2. 7-8 min. 630 W
Allow the gratin to stand for about 5-10 minutes after
cooking.
1. AG-71+72D-EU English 22/11/2005 15:05 Page 32