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RECIPES
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 I 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.
SPICY TURKEY FRICASSEE
2 servings
Utensils: Oval dish with a lid
(approx. 26cm long)
Ingredients
120 g long grain rice
1 pack saffron
10 g butter or margarine
50 g onion, sliced
100 g red pepper, sliced
100 g leek, sliced
300 g turkey breast, diced
paprika, pepper
20 g butter or margarine
300 ml meat stock
1. Grease the dish
2. Mix the rice with the saffron and place
in the dish. Mix in the onion, pepper,
leek and turkey breast and season. Dot
with butter.
3. Pour the stock over the dish, cover and
cook.
1. 4-6 min. 900 W
2. 16-19 min. 270 W
After cooking, stand for approx. 5 min.
SOLE FILLETS
Utensils: Shallow, oval oven dish with
microwave cling film
(approx. 26 cm long)
Ingredients
400 g sole fillets
1 lemon, whole
150 g tomatoes
10 g butter
1 tbsp vegetable oil
1 tbsp parsley, chopped
salt & pepper
4 tbsps white wine
20 g butter or margarine
Tip: This recipe can also be used for
Cod, Halibut, Mullet or Plaice.
1. Wash the fish and pat them dry. Remove
any bones.
2. Cut the lemon and the tomatoes into thin
slices.
3. Grease the dish with butter. Place the
fish fillets in the dish and drizzle the
vegetable oil.
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, stand for approx. 2 min.