GB-29
SOUPS AND STARTERS
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Spain
MUSHROOMS WITH ROSEMARY
Champiñones rellenos al romero
Total cooking time: approx. 12-18 minutes
Dish:
Dish with cover (1 l capacity )
Shallow round dish with cover
(diameter approx. 22 cm)
Ingredients
8
Large mushrooms (approx. 225 g), whole
2 tbsp Butter or margarine (20 g)
1
Onion (50 g), chopped finely
50 g
Finely diced ham, ground black pepper,
chopped rosemary
125 ml Dry white wine
125 ml Cream
2 tbsp Flour (20 g)
1. Cut the stems out of the mushrooms and cut the
stems into small pieces.
2. Add the butter to the dish and spread on the
bottom. Add the onions, diced ham mushroom
stems, season with pepper and rosemary, cover
and cook.
3-5 Min.
100 P
Let it cool.
3. Heat 100 ml of wine and the cream in a second
covered dish.
2-3 Min.
100 P
4. Mix the flour with the rest of the wine, mix with
the hot liquid, cover and cook. Stir from time to
time.
1-2 Min.
100 P
5. Fill the mushrooms with the ham stuffing, place in
the sauce and gratinate on the rack.
1.
2-3 Min.
100 P
2.
6-8 Min.
50 P
Allow the mushrooms to stand for approx. 2
minutes after cooking.
Spain
STUFFED HAM
Jamón relleno
Total cooking time: approx. 12-16 minutes
Dish:
Dish with cover (2 I capacity) shallow oval
casserole dish (approx. 26 cm long)
8 long wooden skewers
Ingredients
150 g Spinach, with stems removed
150 g Quark cheese, 20% fat content.
50 g
Grated Emmental cheese, sweet Paprika
8
Slices of cooked ham (400 g)
125 ml Water
125 ml Cream
2 tbsp Butter or margarine (20 g)
2 tbsp Flour (20 g)
1tsp
Butter or margarine to grease
the baking dish
1. Cut the spinach into fine pieces, mix with the quark
and cheese and season according to taste.
2. Add a table spoon of the filling to each slice of
cooked ham and roll. Set the ham with a wooden
skewer.
3. Make béchamel sauce. To do this add the liquid to
the dish, cover and heat.
3-4 Min.
100 P
Knead the butter with the flour, add to the liquid
and beat this smooth with the whisk until it
dissolves. Season, boil and allow it to bind.
1
/
2
-1 Min.
100 P
Stir and bind.
4. Pour the sauce into the greased baking dish,
place the rolls in it, cover the dish and cook.
To grill take off the cover and place the baking
dish on the rack.
1.
7-10 Min.
100 P
2.
7-8 Min.
50 P
Allow the ham rolls to stand for approx. 5 minutes
after cooking.
Tip:
You can also use ready-made béchamel sauce
from a retail outlet.
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