GB-52
Recipes
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Spain
Stuffed Ham
“Jamón relleno”
Total cooking time: approx. 13
½
-17 minutes
Utensils:
Bowl with cover (2 l contents)
Flat, oval, casserole dish
(approx. 32 cm long)
Ingredients
150 g
Leaf spinach, stems removed
150 g
Curd, 20 % D.m.f.c.
50 g
Shredded Emmentaler Cheese
Pepper
Paprika
8
Dry yeast (400 g)
125 ml
Water
125 ml
heavy whipping cream
2 tbsps Flour (20 g)
2 tbsps Butter or margarine (20 g)
1 tsp
Butter or margarine to grease the pan
Preparation
1. Finely cut the spinach; mix with curd and cheese,
season to taste.
2. Place one tablespoon of filling onto each slice of
ham, roll ham up. Secure with a wooden stick.
3. Prepare a béchamel sauce. Add the fluid into the
bowl. Cover and cook.
approx. 2 Min.
100 P
4. Mix butter and flour, add to fluid, stir with a wire
whisk until smooth. Cover, cook and wait until it
solidifies slightly.
approx. ½-1 Min.
100 P
Stir the soup and season to taste.
5. Place the ham rolls into the greased casserole dish,
pour the sauce over it, cook on the low rack.
11-14 Min.
60
P
After cooking, let the ham rolls stand for about 2
minutes.
Tip:
You can also use a commercially available
béchamel sauce.
Greece
Aubergines stuffed with minced meat
“Melitsánes jemistés mé kimú”
Total cooking time: approx. 18-20 minutes
Utensils:
Bowl with cover (1 l contents)
Flat, oval casserole dish with cover
(approx. 30 cm long)
Ingredients
2
Aubergines, without stalks (each about 250 g)
Salt
3
Tomatoes (approx. 200 g)
1 tsp
Olive oil to grease the pan
2
Onion (100 g), finely chopped
4
Mild, green peppers
200 g
Mincemeat (beef or lamb)
2
Garlic clove, crushed
2
tbsps Parsley,
chopped
Salt
Pepper
Rose
paprika
60 g
Greek feta cheese, diced
1 tsp
Olive oil to grease the pan
Preparation
1. Cut the aubergines in half lengthwise. Remove the
flesh with a teaspoon, leaving an edge about 1 cm
thick. Season the aubergine with salt. Dice the
flesh.
2. Remove skin from two tomatoes, remove stem
remnants, dice.
3. Grease the bottom of the bowl with olive oil, add
onions, cover and steam.
approx. 2 Min.
100 P
4. Remove stems of peppers, core and slice into rings.
Set aside for garnish. Mix mincemeat, aubergine,
onion, tomato dice, pepper rings, crushed garlic
and parsley.
5. Pat the aubergines dry. Fill half of the mincemeat
mixture into the aubergine, cover with feta cheese,
add the rest of the filing.
6. Garnish the aubergine halves with the tomato slices
and pepper rings, place into the greased casserole
dish, put onto the low rack and bake.
16-18 Min.
60
P
After cooking, let the aubergines stand for about 2
minutes.
Tip:
You can also use zucchini instead of aubergine.
Meat, Fish and Poultry
