34
SOUP AND STARTERS
Spain
MUSHROOM WITH ROSEMARY
Total cooking time: approx. 12-18 minutes
Utensils: Bowl with lid (1 Iitre capacity)
Shallow round dish
(approx. 22 cm diameter)
Ingredients
8
large mushrooms (approx. 225 g), whole
2 tbsp butter or margarine (20 g)
1
onion (50 g), finely chopped
50 g
bacon, finely diced
black pepper, ground
fresh rosemary, bruised
125 ml dry white wine
125 ml cream
2 tbsp flour (20 g)
1. Remove the stalks from the mushrooms and chop
the stalks into small pieces.
2. Spread the butter on the bottom of the dish. Add
the onions, the diced bacon and the mushroom
stalks. Season with pepper and rosemary, cover
and cook.
3-5 Min.
800 W
Leave to cool.
3. Heat 100 ml of the wine and cream in the other
dish with its lid on.
1-3 Min.
800 W
4. Mix the remaining wine with the flour, stir into the
hot liquid.
5. Fill the mushrooms with the bacon mixture, place
in the sauce and cook on the rack.
8-10 Min.
240 W
Allow the mushrooms to stand for approximately
2 minutes once cooked.
Spain
STUFFED HAM
Total cooking time: approx. 12-16 minutes
Utensils: bowl with lid (2 litre capacity)
Shallow oval gratin dish
(approx. 26 cm long)
Ingredients
150 g fresh spinach, stalks removed
150 g quark, 6 % fat
50 g
grated Emmental cheese
pepper
paprika, mild
6
slices cooked ham (300 g)
125 ml water
125 ml cream
2 tbsp flour (20 g)
2 tbsp Butter or Margarine (20 g)
1. Cut the spinach finely, mix with the quark and the
cheese and season to taste.
2. Place a tablespoon of the filling on each slice of
the cooked ham and roll up. Secure the ham with
a wooden toothpick.
3. Make a béchamel sauce. To do this, pour the
liquid into the dish, cover and heat.
2-4 Min.
800 W
Rub the butter into the flour, add to the liquid and
beat with a balloon whisk, until it is smooth.
Cover.
4. Pour the sauce into the greased dish, place the
ham rolls in the dish and cook on the turntable
10-12 Min.
560 W
Allow the ham rolls to stand for approximately 5
minutes after cooking.
Tip: You can also use ready-made béchamel
sauce for this recipe.
R-6781J English CkBk 31/08/2004 16:16 Page 34
