ENGLISH
Spain
BAKED POTATOES
Total cooking time 12-16 minutes
Utensils: Bowl with lid (2 l capacity)
China
plate
Ingredients
4
medium sized potatoes (400 g)
100 ml water
60 g
ham, cut into fine cubes
1
/
2
onion (25 g) finely cubed
75-100 ml milk
2 tbsp grated Parmesan cheese (20 g)
salt,
pepper
2 tbsp grated Emmental cheese
1. Place the potatoes in a dish, add the water, cover
and cook. Rearrange halfway through cooking.
8-9 Mins
. 800 W
Leave to cool.
2. Cut the potatoes lengthwise and carefully remove
the potato from the skin. Mix the potato with the
ham, onion, milk and Parmesan cheese to an even
consistency. Season with salt and pepper.
3. Fill the potato skins with potato mixture and sprinkle
with Emmental cheese. Place potatoes on a plate
and cook.
4-6 Mins
. 800 W
After cooking, leave to stand for approximately
2 minutes.
Denmark
FRUIT JELLY WITH VANILLA SAUCE
Total cooking time 10-13 minutes
Utensils: Dish with lid (2 l capacity)
(1 l capacity)
Ingredients
150 g redcurrants, washed and stalks removed
150 g strawberries, washed and haulms removed
150 g raspberries, washed and haulms removed
250ml white wine
100 g sugar
50 ml lemon juice
8 gelatin leaves
300 ml milk
inside of
1
/
2
vanilla pod
30 g sugar
15 g food thickener
1. Put some of the fruit to one side for decoration.
Purée the rest of the fruit with the white wine, put it
into a dish, cover and heat.
7-9 Min
. 800 W
Fold in the sugar and the lemon juice.
2. Soak the gelatin in cold water for approx.
10 minutes, then take it out and squeeze dry.
Stir the gelatin in with the hot purée until it has
dissolved. Place the jelly in the refrigerator and
leave to set.
3. To make the vanilla sauce; put the milk into the
other dish. Slit the vanilla pod and remove the
inside. Stir this in with the milk, together with the
sugar and the food thickener, cover and cook,
stirring during cooking and again at the end.
3-4 Min
. 800 W
4. Turn out the jelly onto a plate and decorate with the
whole fruit. Add the vanilla sauce.
Tip:You can also use defrosted frozen fruits.
RECIPES
182/GB-28
R-26STW [06 EN].indd 28
R-26STW [06 EN].indd 28
9/9/2013 2:48:46 PM
9/9/2013 2:48:46 PM
