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How to do it:
1. Mix the mince with egg and all other ingredients, except butter.
2. Grease a soufflé tray with margarine and put a thin layer of the mince mix in the bottom.
Then put a layer of broccoli on top. Finish with another layer of mince mix.
3. Melt the butter in a small, covered bowl for ½ min. at full effect. Pour the butter over the
dish.
4. Set the oven to highest effect and cook the dish for approximately 10 min.
5. Allow the dish to rest for 5 min. before serving, and garnish with chopped parsley.
The dish is served with French bread and Worcester sauce.
Chilli con Carne (2 pers.)
250 g beef mince
2 crushed garlic cloves
1 chopped onion
1 tbsp olive oil
1 red kidney beans
1 can chopped, skinned tomatoes
Chilli powder or fresh chilli, add to taste
Salt and pepper
How to do it:
1. Mix mince, onion, and olive oil in a soufflé bowl with a fork. Cover and steam at full effect
for about 5 min.
2. Take out the bowl and loosen up the meat with a spoon. Drain the kidney beans and mix
them with the meat.
3. Add the chopped tomatoes and spices. Mix thoroughly.
4. Cover the bowl and place it in the microwave oven at full effect for approximately 7 min.
5. Allow the dish to rest for 5 min.
Serve with a good loaf of bread.
Stuffed Savoy cabbage (2 pers)
4 large Savoy cabbage leaves
How to do it:
1. Rinse the Savoy cabbage leaves, put them in a tray and cover with wrap.
2. Steam the cabbage leaves at full effect for about 1 min. until the leaves are tender.
Stuffing:
250 g veal mince
1 egg
3 finely chopped mushrooms
2 tbsp flour
Salt and pepper
1 tsp veal stock
2 ½ dl water
How to do it:
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