37
MAIN MEALS
Switzerland
ZURICH VEAL STEW
Total cooking time: approx. 10-14 minutes
Utensils: bowl with lid (2 Iitre capacity)
Ingredients
600 g veal fillet
1 tbsp butter or margarine
1
onion (50 g), finely chopped
100 ml white wine
gravy thickener to make approx.
1/2
litre
300 ml cream
1 tbsp parsley, chopped
1. Slice the meat into finger-thick strips.
2. Smear the butter evenly around the dish. Add the
onion and the meat to the dish, cover and cook.
Stir once during cooking.
7-9 min.
800 W
3. Add the white wine, the gravy powder and the
cream, stir, cover and continue to cook. Stir once
during cooking.
3-5 min.
800 W
4. Taste the stew, stir again and allow to stand for 5
minutes. Serve with parsley garnish.
Italy
VEAL CUTLET WITH MOZZARELLA
Total cooking time: approx. 23-27 minutes
Utensils: shallow square gratin dish with lid
(approx. 25 cm long)
Ingredients
2
mozzarella cheese (150 g)
500 g drained, peeled tinned tomatoes
4
veal cutlets (600 g)
20 ml olive oil
2
cloves of garlic, sliced
pepper, freshly milled
2 tbsp capers (20 g)
oregano, salt
1. Cut the mozzarella into slices. Puree the tomatoes
with the puree attachment of a hand mixer.
2. Wash the cutlets, dry them and beat them flat.
Distribute the oil and the garlic slices over the
bottom of the oven-proof dish. Add the cutlets and
pour over the tomato puree. Sprinkle with pepper,
capers and oregano, cover and cook on the low
rack
14-16 min.
560 W
Turn the meat slices.
3. Place a few slices of mozzarella on each piece of
meat, add salt and cook uncovered on the high
rack.
9-11 min.
560 W
After cooking allow to stand for about 5 minutes.
Tip: Spaghetti and a fresh salad can be served with
this dish.
Germany
PORK KEBABS
Total cooking time: approx. 26-27 minutes
Utensils: Rack
3 wooden skewers (approx. 25 cm lang)
Ingredients
300 g escalope of pork
75 g
smoked belly of pork
1-2
onions (100 g), quartered
3
tomatoes (250 g), quartered
1
/
2
green pepper (100 g), in eight pieces
3 tbsp oil
2 tsp
sweet paprika
salt
1
/
2
tsp cayenne pepper
1 tsp
worcester sauce
1. Cut the escalope of pork and the pork belly into
2-3 cm cubes.
2. Thread meat and vegetables alternately on the
wooden skewers.
3. Combine the oil with the spices and brush over
the kebabs. Place the kebabs on the rack and
cook with the automatic program
AC-7
.
R-6781J English CkBk 31/08/2004 16:16 Page 37
