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SOUPS AND STARTERS
The Netherlands
MUSHROOM SOUP
Total cooking time: 10-14 minutes
Dish: Dish with cover (2 I capacity )
Ingredients
200 g Mushrooms, cut into pieces
1 Onion (50 g), chopped finely
300 ml Meat stock
300 ml Cream
2
1/2 tbsp Flour (25 g)
2
1/2 tbsp Butter or margarine (25 g)
Salt
Pepper
150 g Cream (crème fraîche)
1. Place the vegetables plus the meat stock into the
dish and cook while covered.
7-9 Min. 100 P
2. Blend all of the ingredients with a mixer. Add the
cream.
3. Knead the flour and butter into a dough and mix
into the mushroom soup until smooth. Season with
salt and pepper, cover and cook. Stir the cream
in after cooking.
3-5 Min. 100 P
Greece
AUBERGINES WITH A MINCE
FILLING
Melitsánes jemistés mé kimá
Total cooking time: approx. 21-24 minutes
Dish: Dish with cover (1 I capacity )
Shallow round casserole dish with cover
(approx. 25 cm in diameter)
Ingredients
2 Aubergines, stemless (approx.250 g each)
3 Tomatoes (approx. 200 g)
1 tsp Olive oil to grease the dish
2 Onions (100 g) cut into quarters
4 Mild green pepperoni
200 g Mince (beef or lamb)
2 Cloves of garlic, crushed
2 tbsp Smooth parsley, chopped
Salt & Pepper
Pink paprika
60 g Greek sheep’s cheese, seasoned
Tip:
You can substitute courgettes for the aubergines.
1. Halve the aubergines lengthways. Remove the
pulp with a tea spoon so that an approx. 1 cm
wide edge remains. Salt the aubergines. Dice the
pulp.
2. Peel two tomatoes, cut out the stem bases and
dice.
3. Grease the bottom of the dish with olive oil, add
the onions, cover and steam.
approx. 2 Min. 100 P
4. Remove the stems from the pepperoni, remove the
cores and cut into rings. Keep a third for the
garnish. Mix the mince with the aubergine, onion
and tomato cubes, pepperoni rings, crushed
garlic and parsley and season.
5. Dry the aubergine halves. Fill in half of the mince,
spread the sheep’s cheese on this, and then add
the remaining stuffing.
6. Place the aubergine halves in the greased
casserole dish, place on the revolving plate and
cook.
14-16 Min. 70 P
Garnish the aubergine halves with the pepperoni
rings and slices of tomato and cook again.
5-6 Min. 70 P
Allow the aubergines to stand for approx. 2
minutes after cooking.
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