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35
Stuffed ham
Utensils: Bowl with lid (2 l capacity)
Oval gratin dish (approx. 26 cm
long)
Ingredients
150 g leaf spinach, chopped
150 g fromage frais, 20 % fat content
50 g Emmental cheese, grated
pepper, paprika
8 slices cooked ham (400 g)
125 ml water
125 ml cream
20 g flour
20 g butter or margarine
1 tsp 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 tablespoon of the filling on top
of each slice of the cooked ham, and
roll up. Secure 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.
2-4 min. 900 W
Mix the flour and butter to make a
roux, add to the liquid, and whisk until
disolved. 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 sauce
and cook with lid.
10-12 min. 630 W
After cooking, stand for approx. 5 min.
Veal cutlet with mozzarella
Utensils: Shallow square gratin dish
with lid (approx. 25 cm long)
Ingredients
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, pepper
1. Wash the veal, dry and beat flat.
Place in the dish.
2. Puree the tomatoes, add the garlic,
oil, salt and pepper, capers and
oregano and pour over the veal.
Cover and cook.
15-19 min. 630 W
Turn the cutlets over.
3. Place slices of mozzarella on each
cutlet, season and cook uncovered
on the high rack.
9-12 min. 630 W
After cooking, stand for approx. 5 min.
EX-72F-UK English:NEW Electrolux_MG BASE_English 24/4/07 11:39 Page 35