1 6
RECIPES
G ermany
CAMEMBERT TOAST
To tal co o king time: appro x. 1 -2 minutes
Utensil:
Ing redients
4
slices o f bread fo r to asting (8 0 g )
2 tbsp
butter o r marg arine (2 0 g )
1 5 0 g Camembert
4 tsp
Cranberry jelly (4 0 g )
Cayenne pepper
1. Toast the bread and spread with butter.
2. Cut the Camembert into slices and arrange on
top of the toast. Put the Cranberry jelly in the
middle of the cheese and sprinkle with Cayenne
pepper.
3. Place the toast on a plate and heat for
1-2 Min.
800 W
Tip:Yo u c a n va ry this re c ip e a c c o rd ing to yo ur
ta ste . Fo r e x a mp le , y o u c a n use fre sh
mushro o ms and g rated cheese o r co o ked ham,
asparag us and Emmental cheese.
Ho lland
MUSHROOM SOUP
To tal co o king time: appro x. 9 -1 3 minutes
Utensil: bo wl with lid (capacity 2 l)
Ing redients
2 0 0 g
mushro o ms, sliced
1
o nio n (5 0 g ), finely cho pped
3 0 0 ml
meat sto ck
3 0 0 ml
cream
2
1 / 2
tbsp
flo ur (2 5 g )
2
1 / 2
tbsp
butter o r marg arine (2 5 g )
salt and pepper
1 5 0 g
crème fraîche
1. Place the vegetables and the stock in the bowl,
cover and cook.
6-8 Min.
800 W
2. Blend all the ingredients in the mixer, add the
cream.
3. Mix the flour and butter to a dough, and smooth
into the soup. Season with salt and pepper, cover
and cook. Stir after cooking.
3-5 Min.
800 W
4. After cooking gradually stir the
crème fraîche
into
the soup.
G ermany
SPICY TURKEY FRICASSEE
Pikante Putenpfanne
2 serving s
To tal co o king time: appro x. 2 3 -2 7 minutes
Utensil: flat, oval dish with a lid (about 26 cm long)
Ing redients
1
cup o f lo ng g rain rice, parbo iled (1 2 0 g )
a little saffro n (co ntaining the who le
stig ma)
1 tsp
butter o r marg arine to g rease the dish
1
o nio n (5 0 g ), sliced
1
red pepper (1 0 0 g ), cut into strips
1
small leek (1 0 0 g), cut into strips
3 0 0 g
turkey breast, diced
pepper
paprika pepper
2 tbsps butter o r marg arine (2 0 g )
3 0 0 ml meat sto ck
1. Mix the rice with the saffron and place in the
greased dish. Mix in the onion, pepper and leek
with the diced turkey breast and season. Stack
the mixture on top of the rice. Dot with butter.
2. Pour the stock over the dish, cover and cook.
1.
5-7 Min.
800 W
2.
18-20 Min.
240 W
Allow the turkey fricassee to stand for about 2-3
minutes after cooking.
R-605 English 1/21/02 8:56 AM Page 16
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