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28
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
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
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.
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 sauce
and cook with lid.
10-12 min. Dual Grill (630 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.
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.
Veal cutlets 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 and 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. Dual Grill (630 W)
After cooking, stand for approx. 5 min.