Loading ...
Loading ...
Loading ...
ENGLISH
25
Fish fillet with cheese sauce
1. Wash the fish, pat dry and sprinkle with
lemon juice. Rub with salt.
2. Grease the bowl. Add the diced onion, cover
and cook.
1-2 min. 900 W
3. Sprinkle the flour over the onions and white
wine and mix.
4. Grease the gratin dish and place the fish in it.
Pour the sauce over the fish and sprinkle with
cheese. Place on the low rack and cook.
7-8 min. 450 W
14-16 min. Dual Grill (450 W)
After cooking, stand for approx. 2 min.
Zürich veal stew
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.
Utensils: Bowl with lid (1 l capacity)
Shallow round gratin dish
(approx. 25 cm diameter)
800 g fish fillets
2 tbsp lemon juice
salt
10 g butter or margarine
50 g onion, finely chopped
20 g flour
100 ml white wine
1 tsp vegetable oil to grease the dish
100 g Emmental cheese, grated
2 tbsp parsley, chopped
Utensils: Bowl with lid (2 l capacity)
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
Stuffed ham
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 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
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 disolved. 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 onto the sauce and
cook with lid.
10-12 min. Dual Grill (630 W)
After cooking, stand for approx. 5 min.
Utensils: Bowl with lid (2 l capacity)
Oval gratin dish with lid (approx. 26 cm
long)
150 g leaf spinach, chopped
150 g fromage frais, 20 % fat content
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
Loading ...
Loading ...
Loading ...