Recipes
50
Appetizers and Snacks
Austria
Sausages in Crust
“Würstchen im Teigmantel“
Makes 8 servings
Total cooking time: approx. 25-27 minutes
Utensils:
Baking pan (dm. approx. 30 cm)
greaseproof paper
Ingredients
8
Small Sausages (each 50 g)
300 g
Puff pastry, frozen
1
Egg
Yolk
Some
Water
Salt
Cumin
Preparation
1. Pierce the sausage skin several times.
2. Thaw the puff pastry according to package directions,
roll out thinly. Cut the dough into 8 squares; roll up one
sausage in each square.
3. Thin the egg yolk with a little water. Brush the puff pastry
rolls with this mixture, sprinkle with salt and cumin.
4. Cover the baking pan with greaseproof paper, put the
dough rolls on top and bake on the low rack in the pre-
heated microwave oven.
25-27 Min.
230°C
Spain
Mushrooms with Rosemary
“Champiƒ ones rellenos al romero”
Total cooking time: 12-18 Minuten
Utensils:
Bowl with cover (1 l contents), flat,
round casserole dish
(dm. approx. 26 cm), microwave foil
Ingredients
8
Large mushrooms (about 500 g), whole
2 tbsps Butter or margarine (20 g)
1
Onion (50 g), finely chopped
50 g
Ham, finely diced,
Black pepper, ground rosemary,
125 ml
Dry white wine
125 ml
heavy wh
ipping cream
2
tbsps Flour
(20
g)
Preparation
1. Remove stems from mushrooms, finely chop the stems.
2. Add butter to the bowl and distribute evenly on the
bottom of the bowl. Add onions, diced ham and
mushroom stems, season with pepper and rosemary,
cover and cook.
3-5 Min.
100P
Let
cool.
3. In a covered casserole dish, heat 100 ml. Wine and the
Heavy whipping cream.
1-3 Min.
100P
4. Mix the rest of the wine and the flour to make a thin
dough, add the hot liquid, cover and cook.
Stir
once.
approx. 1 Min.
100P
5. Fill the mushroom caps with the ham mixture, place into
the sauce and bake on the high rack.
7-9 Min.
30P
After cooking, let the mushrooms stand for about 2
minutes.
France
Quiche with Shrimp
“Quiche aux crevettes”
Total cooking time: approx. 26-32 minutes
Utensils:
round baking or quiche dish
(dm. approx. 26 cm)
Bowl with cover (2 l contents)
Ingredients
100 g
Flour
60 g
Butter or margarine
2
tbsps Cold
water
1 tsp
Butter or margarine to grease the pan
2
Onion (100 g), finely chopped
100 g
Bacon (2 slices), finely diced
100 g
Shelled Shrimp
2 tbsps Butter or margarine (20 g)
2
Eggs
100 ml
Sour cream
Salt and pepper
Nutmeg
1
tbsp Parsley,
chopped
Preparation
1. Mix flour, butter, water and salt, let stand in cool place
for 30 minutes.
2. Grease the pan. Roll out the dough and place into the
pan, pierce with a fork several times and pre-bake.
4-5 Min.
100P
3. Distribute the butter evenly in the bowl. Add onions,
bacon and shrimps to the bowl. Cover and cook.
Stir once.
3-5 Min.
100P
Drain fluid after cooling.
4. Mix eggs, sour cream and spices.
5. Mix all other ingredients and distribute on the quiche
dough. Place onto the low rack and cook.
16-18 Min.
30P/230°C
3-4 Min.
-
6. Sprinkle parsley on top prior to serving.
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