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Soups & starters
Germany
Camembert toast
Total cooking time: approx. 1
1
/2-2
1
/2 minutes
Utensils: Flat dish
Ingredients
4 slices of bread for toasting (80 g)
2 tbsp butter or margarine (20 g)
150 g camembert
4 tsp cranberry jelly (40 g)
cayenne pepper
1. Toast the bread and spread with butter.
2. Cut the Camembert into slices and arrange on
top of the toast. Put the Cranberry jelly in the
middle of the cheese and sprinkle with Cayenne
pepper.
3. Place the toast on a plate and heat.
approx 1
1
/
2-2
1
/
2 min. 800 W
Tip: You can vary this recipe according to your taste.
For example, you can use fresh mushrooms and
grated cheese or cooked ham, asparagus and
Emmental cheese.
Switzerland
Barley soup
Total cooking time: approx. 35-40 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Ingredients
2 tbsp butter or margarine (20 g)
1 onion (50 g), finely chopped
1-2 carrots (130 g), sliced
15 g celery, diced
1 leek (130 g), in rings
3 white cabbage leaves (100 g) in strips
200 g veal bones
50 g streaky bacon, in strips
50 g barley grains
700 ml meat stock
pepper
4 wiener sausages (300 g)
1. Put the butter and diced onion in the dish and steam
with the lid on the dish.
approx. 1-2 min. 800 W
2. Add the vegetables to the dish. Then add the bones,
the strips of bacon and the barley and fill with the
meat stock. Season with pepper and cook with the lid
on.
1. 17-19 min. 800 W
2. 17-19 min. 400 W
3. Chop the sausages into small pieces and heat them for
5 minutes in the dish.
4. After cooking, let the soup stand for 5 minutes. Take
the bones out of the soup before serving.
Netherlands
Mushroom soup
Total cooking time: approx. 13-17 minutes
Utensils: Bowl with lid (2 litre capacity)
Ingredients
200 g mushrooms, sliced
1 onion (50 g), finely chopped
300 ml meat stock
300 ml cream
2
1
/2 tbsp plain flour (25 g)
2
1
/
2 tbsp butter or margarine (25 g)
salt & pepper
1 egg yolk
150 g crème fraiche
1. Put the vegetables with the meat stock in the dish and
cook with the lid on.
8-9 min. 800 W
2. Puree all the ingredients in a food processor. Add the
cream.
3. Rub the flour and butter into a dough and stir into the
mushroom soup until smooth. Season with salt and
pepper, cover and cook. Stir again after cooking.
4-6 min. 800 W
4. Mix the egg yolk with the crème fraiche, stir into the
soup little by little. Heat the whole mixture again for a
short time, but do not allow it to boil!
1-2 min. 800 W
Allow the soup to stand for approximately 5 minutes
once cooked.
2. AG-61+62D-UK English 20/05/2004 15:31 Page 28