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Mushroom soup
Utensil: Bowl with lid (2 l Capacity)
Ingredients
200 g mushrooms, sliced
50 g onion, finely chopped
300 ml meat stock
300 ml cream
25 g flour
25 g butter or margarine
salt & pepper
1 egg
150 g crème fraiche
1. Place the vegetables and the stock in
the bowl, cover and cook.
8-9 min. 800 W
2. Blend all the ingredients in the mixer.
3. Mix the flour and butter to a paste and
blend into the soup. Season with salt
and pepper, cover and cook. Stir after
cooking.
4-6 min. 800 W
4. Mix the egg yolk with the cream,
gradually stir into the soup. Heat for a
short time, but do not let it boil!
1-2 min. 800 W
After cooking, stand for approx. 5 min.
Zürich veal stew
Utensils: Dish with lid (2 l capacity)
Ingredients
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
l gravy
300 ml cream
1 tbsp parsley, chopped
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.
7-10 min. 800 W
3. Add the white wine, gravy browning
and cream, stir, cover and continue
cooking. Stir occasionally.
4-5 min. 800 W
4. Stir the mixture after cooking, stand for
approx. 5 min. Garnish with parsley.
Stuffed ham
Utensils: Bowl with lid (2 l capacity)
Oval gratin dish (approx. 26 cm
long)
Ingredients
125 g leaf spinach, chopped
125 g fromage fais, 20 % fat content
40 g Emmental cheese, grated
pepper, paprika
6 slices cooked ham (300 g)
125 ml water
125 ml cream
20 g flour
20 g butter or margarine
10 g butter or margarine to grease the
dish
Tip: You can buy ready-made béchamel
sauce and use it for this recipe.
1. Mix the spinach with the cheese and
fromage frais, season to taste.
2. Place a tablesppon 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 water and cream into a bowl
and heat.
3-4 min. 800 W
Mix the flour and butter to make a roux,
add to the liquid, and whisk until
dissolved. Cook until thick.
1 min. 800 W
Stir and taste.
4. Place the sauce into the greased dish,
place the filled rolls of ham into the
sauce and cover with lid.
3-4 min. 800 W
After cooking, stand for approx. 5 min.
EX-22F-UK English:NEW Electrolux_CS BASE_English 24/4/07 11:02 Page 29