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Stuffed ham
1. Mix the spinach with the cheese and fromage frais,
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.
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 into the sauce and cook with lid.
10-12 min. Dual Grill (630 W)
After cooking, stand for approx. 5 min.
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
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.
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
Veal cutlets with mozzarella
1. Wash the veal, dry and beat them flat.
2. Puree the tomatoes, add garlic, oil, salt, pepper,
capers and oregano, and pour over the veal. Cover
and cook.
15-19 min. 630 W
Turn the meat slices over.
3. Place slices of Mozzarella on each cutlet, season
and cook uncovered on the high rack.
9-12 min. Dual Grill (630 W)
After cooking, stand for about 5 min.
Utensils Shallow square gratin dish with lid
(approx. 25 cm long)
150 g Mozzarella cheese, sliced
500 g tinned tomatoes, drained,
4 veal cutlets (600 g)
20 ml olive oil
2 cloves of garlic, chopped
20 g capers
oregano
salt and pepper