154
RECIPES
CAMEMBERT TOAST
Total cooking time: approx. 1
1
/
2
-2
1
/
2
minutes
Utensil:
Ingredients
4
slices of bread for toasting
2 tbsp
butter or margarine (20 g)
150 g
camembert
4 tsp
cranberry jelly
cayenne pepper
1. Toast the bread and spread with butter.
2. Cut the Camembert into slices and arrange on
top of the toast. Put the cranberry jelly in the
middle of the cheese and sprinkle with cayenne
pepper.
3. Place the toast on a plate and heat for
1
1
/
2
-2
1
/
2
min.
800 W
Tip: You can vary this recipe according to your
taste. For example, you can use fresh
mushrooms and grated cheese or cooked ham,
asparagus and Emmental cheese.
ZÜRICH VEAL IN CREAM
Total cooking time: approx. 11-15 minutes
Utensil: dish with lid (2 l capacity)
Ingredients
600 g
veal fillet
1 tbsp
butter or margarine
1
onion (50 g), finely chopped
100 ml
white wine
seasoned gravy browning, for approx.
1/2
l gravy
300 ml
cream
1 tbsp
parsley, chopped
1. Cut the fillet into finger-width strips.
2. Grease the dish all over with the butter. Put the
onion and the meat into the dish, cover and
cook. Stir once during cooking.
7-10 min.
800 W
3. Add the white wine, gravy browning and cream,
stir, cover and continue cooking. Stir occasionally.
4-5 min.
800 W
4. Test the veal, stir the mixture once more and allow
to stand for approx. 5 minutes. Serve garnished
with parsley.
LASAGNE
Total cooking time 22-26 minutes
Utensils: Bowl with lid (2 l capacity)
shallow square soufflé mould with lid
(approx 20 x 20 x 6 cm)
Ingredients
300 g tinned tomatoes
50 g
ham, finely cubed
1
onion (50 g), finely chopped
1
clove of garlic, crushed
250 g minced meat (beef)
2 tbsp mashed tomato (30 g)
salt & pepper
oregano, thyme, basil, nutmeg
150 ml cream (crème fraîche)
100 ml milk
50 g
grated Parmesan cheese
1 tsp
mixed chopped herbs
1 tsp
olive oil
1 tsp
vegetable oil to grease the mould
125 g lasagne verde
1 tbsp grated Parmesan cheese
1 tbsp butter or margarine
1. Cut the tomatoes into slices, mix with the ham
and onion, garlic, minced meat and mashed
tomato. Season and cook with the lid on.
7-9 min.
800 W
2. Mix the cream with the milk, Parmesan cheese,
herbs, oil, and spices.
3. Grease the soufflé mould and cover the bottom of
the mould with about
1/3
of the pasta. Put half of
the minced meat mixture on the pasta and pour
on some sauce. Put an additional
1/3
of the
pasta on top followed by another layer of the
minced meat mixture and some sauce, finishing
with the remaining pasta on top. Finally, cover the
pasta with lots of sauce and sprinkle with
Parmesan cheese. Place butter flakes on top and
cook with the lid on.
15-17 min.
560 W
After cooking, let the lasagne stand for
approximately 5-10 minutes.
5. ZD-22D-EU English 16/01/2006 12:14 Page 154
