18
RECIPES
Switzerland
VEAL ZURICH-STYLE
Total cooking time: approx. 12-16 minutes
Utensil: bowl with lid (capacity 2 l)
Ingredients
600 g veal fillet
1 tbsp butter or margarine
1 onion finely chopped, (50 g)
100 ml white wine
browning sauce (thickener) (approx.
1/2
l)
300 ml cream
salt and pepper
1 tbsp parsley, chopped
1. Cut the veal fillet into finger-size strips.
2. Spread the butter evenly in the bowl. Put the onion
and meat into the bowl and cook with the lid on.
Stir once during cooking.
7-10 Min. 800 W
3. Add the white wine, sauce thickener and cream,
stir and continue cooking with lid on. Stir once
during cooking.
5-6 Min. 800 W
4. Taste the food for seasoning, stir once again and
let stand for about 5 minutes. Serve decorated
with parsley.
France
COD FILLETS PROVENCAL
Total cooking time: approx. 24-28 minutes
Utensil: Flat dish
Ingredients
15-20 g
butter
75 g
mushrooms, sliced
40-50 g
spring onions, sliced
1 clove
garlic (crushed)
500 g
tomatoes from tin, well drained (825 g)
1 tsp
lemon juice
1
1/2
tbsp
ketchup
1/2
-1 tsp
dried basil
salt and pepper
600 g
cod fillet
1. Place the butter, mushrooms, onions and garlic in
a flan dish and cook.
3 Min. 800 W
2. Make the sauce by mixing tomatoes, lemon juice,
ketchup, basil, salt and pepper.
3. Place the fish on the vegetables and cover with
sauce. Cover with microwave wrap.
1.
7-9 Min. 800 W
2.
14-16 Min. 400 W
Switzerland
KOHLRABI IN DILL SAUCE
Kohlrabi in Dill sauce
Total cooking time: approx. 10
1
/
2
-13
1
/
2
minutes
2 servings
Utensils: 2 bowls with lids (capacity 1 l)
Ingredients
400 g kohlrabi, sliced (approx. 2)
4-5 tbsp water
2 tbsps butter or margarine (20 g)
150 ml crème fraîche
salt & pepper
nutmeg & ground paprika
lemon juice
1
bunch dill, finely chopped
1. Place the kohlrabi and water in the dish, cover
and cook. Stir once halfway through.
9-12 Min. 800 W
Drain off the liquid
2. Put the butter in the bowl. Add the
crème fraîche
and heat uncovered. Do not allow to boil!
approx.
1
1/2
Min. 800 W
3. Add salt, seasonings and lemon juice as desired.
Fold in the dill and pour the sauce over the
kohlrabi. Allow the kohlrabi to stand for approx.
2 minutes after cooking.
Tip:
Black salsify can be used instead of kohlrabi.
R-613 English 21/02/2000 06:48 Page 18
