EXPRESS MENU RECIPES - INGREDIENTS
25
ENGLISH
6 King prawns (240 g, peeled)
45 ml white wine
2 small leeks (200 g)
1-2 hot chillies
20 g ginger
1 tbsp cornstarch
2 tbsp vegetable oil (20 g)
1
1
/
2
tbsp soy sauce (20 ml)
1 tbsp sugar
1 tbsp vinegar
KING PRAWNS WITH CHILLI
2 tbsp butter or margarine (20 g)
1 onion (50 g), finely chopped
1-2 carrots (130 g), cut into rings
15 g celery, roughly chopped
1 leek (130 g), cut into rings
3 white cabbage leaves (100 g), in strips
200 g veal bones
50 g streaky bacon, cut into strips
50 g barley corn
700 ml meat stock
pepper
4 Frankfurters (300 g)
BARLEY SOUP
2 tbsp butter or margarine (20 g)
1 onion (50 g), finely chopped
600 g leafspinach, frozen
salt & pepper
grated nutmeg
1 tsp butter or margarine to grease the dish
500 g boiled potatoes, in slices
200 g cooked ham, diced
4 eggs
125 ml Créme fraîche
100 g grated cheese
paprika powder
SPINACH GRATIN
600 g fillet of veal
1 tbsp butter or margarine
1 onion (50 g) finely chopped
100 ml white wine
dark sauce thickener for about
1
/
2
l of sauce
300 ml cream
1 tbsp chopped parsley
VEAL ZURICH STYLE
TOTAL COOKING TIME: 45 min. 30 sec.
UTENSILS: bowl with lid (2 l capacity)
flat, oval gratin dish (26 cm long)
TOTAL COOKING TIME: 11 min. 30 sec.
UTENSILS: bowl with lid (2 l capacity)
TOTAL COOKING TIME: 5 min. 30 sec.
UTENSILS: bowl with lid (1 l capacity)
bowl with lid (2 l capacity)
TOTAL COOKING TIME: 30 min. 30 sec.
UTENSILS: bowl with lid (3 l capacity)
MAIN COURSES
(To prepare the recipes, follow the step-by-step guide on the oven.)
R-393 English 12/05/2000 10:08 Page 25
