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STUFFED HAM
Total cooking time: approx. 16-20 minutes
Utensils: Bowl with lid (2 l capacity)
Flat oval soufflé dish (about 32 cm long)
Ingredients
150 g leaf spinach, with stalks removed
150 g fromage frais, 20 % fat content
50 g grated Emmental cheese
pepper
paprika
8 slices of cooked ham (400 g)
125 ml water
125 ml cream
2 tbsps flour (20 g)
2 tbsps butter or margarine (20 g)
1 tsp butter or margarine to grease the dish
Tip: You can buy ready-made béchamel sauce and
use it for this recipe
1. Chop the spinach into small pieces, mix with the
cheese and the fromage frais and season to taste.
2. Place a tablespoon 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 liquid
into the bowl, cover, and heat.
3-4 min. 900 W
Mix the flour and butter to make a roux, add to the
liquid, and whisk with an egg whisk until dissolved.
Cover, bring to the boil, and allow the thicken.
1-2 min. 900 W
Stir and taste.
4. Place the sauce into the greased dish, position the
filled rolls of ham onto the sauce and cook with lid.
12-14 min. 630 W
Allow the rolls of ham to stand for about 5 minutes
after cooking.
RECIPES
SOLE FILLETS
Total cooking time: approx. 11-13 minutes
Utensil: shallow, oval oven dish with lid
(approx. 26 cm long)
Ingredients
400 g sole fillets
1 lemon, whole
2 tomatoes (150 g)
1 tsp butter or margarine for greasing
1 tbsp vegetable oil
1 tbsp parsley, chopped
salt & pepper
4 tbsps white wine (30 ml)
2 tbsps butter or margarine (20 g)
1. Wash the sole fillets and pat them dry. Remove
any bones.
2. Cut the lemon and the tomatoes into thin slices.
3. Grease the oven dish with butter. Place the fish fillets
inside and drizzle the vegetables oil over them.
4. Sprinkle parsley over the fish, place the tomato slices
on top and season. Place the lemon slices on top of
the tomatoes and pour the white wine over them.
5. Place small pots of butter on top of the lemon, cover
and cook.
11-13 min. 630 W
After cooking allow the fish fillets to stand for approx.
2 minutes.
Tip: This recipe can also be used for Haddock,
Halibut, Mullet, Plaice or Cod.
TAGLIATELLE WITH CREAM AND BASIL
SAUCE
makes 2 servings
Total cooking time: approx. 16-22 minutes
Utensils: bowl with lid (2 l capacity)
round soufflé dish (approx. 20 cm diameter)
Ingredients
1 I water
1 tsp salt
200 g tagliatelle
1 clove of garlic
15-20 basil leaves
200 g crème fraîche
30 g grated Parmesan cheese
salt & pepper
1. Place the water and the salt into the bowl, cover
and bring to the boil.
9-11 min. 900 W
2. Add the pasta, bring to the boil again, and then
simmer.
1. 1-2 min. 900 W
2. 6-9 min. 270 W
3. Meanwhile rub the garlic cloves over the soufflé
dish. Chop the basil leaves. Keep some aside for
garnishing.
4. Drain the pasta well. Stir in the crème fraîche and
sprinkle the basil over the pasta.
5. Add the parmesan cheese, salt and pepper,
place into a soufflé dish and stir. Garnish the dish
with basil and serve hot.
1. ZD-32D-EU English 19/01/2006 13:58 Page 28