GB-38
BEVERAGES, DESSERTS AND CAKES
VEGETABLES, POTATOES AND CASSEROLES,
RICE AND DUMPLINGS
Austria
SPINACH CASSEROLE
Total cooking time: approx. 47-50 minutes
Dish:
Dish with cover (2 I capacity)
Shallow oval casserole dish
(approx. 26 cm long)
Ingredients
2 tbsp
Butter or margarine (20 g)
1
Onion (50 g), chopped finely
600 g
Frozen spinach
Salt & Pepper
Nutmeg
Garlic
powder
1 tsp
Butter or margarine to grease the baking
dish
500 g
Boiled potatoes, in slices
200 g
Diced cooked ham
4 Eggs
125 ml
Cream (crème fraîche)
100 g
Grated cheese (e.g. Gouda),
Paprika powder for sprinkling
1. Spread the butter on the bottom of the dish, add the
diced onions, cover and steam.
2-3 Min.
100 P
2. Add spinach, close the lid and cook. Stir once or
twice during the process.
12-14 Min.
100 P
Pour off the liquid and season the spinach.
3. Grease the dish. Add layers of potato slices, ham
and spinach into the baking dish in turn. The top
layer should be potatoes.
4. Mix the eggs in with the cream, season and pour
over the vegetables. Sprinkle the pudding with
grated cheese and paprika powder.
Allow the casserole to stand for approx. 10 minutes
after cooking.
1.
25-28 Min.
100 P
2.
5-6 Min.
50 P
Tip: You can vary the ingredients for the casserole as
you wish, e.g. with broccoli, salami, noodles.
Spain
SNOWY PEACH MOUNTAINS
Melocotones nevados (produces approx. 8 pieces)
Total cooking time: approx. 4-6 minutes
Dish:
Round shallow glass dish
(Diameter approx. 25 cm)
Ingredients
470 g
Half peaches, drained, from a can
2
Egg white
70 g
Sugar
75 g
Ground almonds
2
Egg yolk
2 tbsp
Cognac
1 tsp
Butter or margarine
Grease the dish
1. Dry the half peaches.
2. Beat the egg white stiff. Gradually add some sugar
(35 g) at the end.
3. Mix the almonds, remaining sugar (35 g), egg yolk
and cognac with each other.
4. Fill the peach halves with the mixture. Spray the
beaten egg white with a nozzle onto the filling.
5. Grease the dish. Place the peaches in the glass dish
and gratinate on the revolving plate.
4-6
Min. 70 P
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