Recipes
60
Meat, Fish and Poultry
Vegetables
Japan
Japanese Stew
“Nikujaga”
Total cooking time: approx. 32-36 minutes
Utensils:
Bowl with cover (3 l contents)
Ingredients
200 g
Lean beef
500 g
Potatoes, quartered or cut in eights.
400 g
Onions, quartered or cut in eights.
400 ml
Water
3
tbsps Sugar
(30
g)
3
tbsps Rice
wine
3 tbsps Mirin (sweet rice wine)
70 ml
Soy
sauce
Preparation
1. Cut the meat lengthwise into very thin strips (3-4 cm),
put into bowl.
2. Layer the prepared vegetables on top of the meat. Mix
all other ingredients and pour over top. Cover and cook.
Stir twice during cooking time.
11-13 Min.
100P
21-23 Min.
50P
3. After cooking, let stand for about 10 minutes.
Tip:
You can use pork or veal instead of beef.
Spain
Chicken Rolls with Raisins
“Rollitos de Pollo y pasas“
Total cooking time: approx. 18-20 minutes
Utensils:
Bowl with cover (2 l contents)
Ingredients
4
Thin chicken breast fillet (600 g)
Salt
Pepper
4
Slices ham (200 g)
50 g
Quesitos (span. Cheese)
1
Can leek soup (400 g)
50 g
Raisins,
washed
Preparation
1. Wash the fillets, pat dry and tenderize. Season with salt
and pepper Place one slice of ham and cheese on top of
each filet.
2. Roll the fillets up. Secure with a small wooden pick, place
into bowl.
3. Pour soup over chicken rolls, add raisins. Cover and cook.
18-20 Min.
100P
Let stand for about 10 minutes prior to serving.
Germany
Leek Tart
Total cooking time: approx. 29-37 minutes
Utensils:
Bowl with cover (2 l contents),
spring form (diam. approx. 26 cm)
Ingredients
450 g
Leek, in thin rings
3
tbsps Water
Salt
1
pinch
Curry
100 g
Whole-wheat flour
80 g
Rye flour type 1150
3
tsps Baking
powder
1
Egg
75 g
Low-fat
yoghurt
1
tbsp Vegetable
oil
1/2
tsp
Salt
1 tsp
Butter or margarine to grease the pan
150 g
Sour Cream
3
Eggs
2 tbsps Whole wheat flour (20 g)
Herbal
salt
Pepper
1
pinch
Nutmeg
1 tsp
Parsley, finely chopped
1 tsp
Chives, finely chopped
1 tsp
Dill, finely chopped
100 g
Shredded Emmentaler cheese
Preparation
1. Put leek and water into the bowl. Cover and cook.
5-8 Min.
100P
Drain the fluid. Season the leeks with salt and curry.
2. Mix flour and baking powder. Add the egg, yoghurt, oil
and salt; knead the dough with a handheld blender.
3. Grease the spring form. Roll the dough to the size of the
baking pan, place into baking pan. Pull up an edge of
about 1 cm
4. Mix sour cream, eggs and milk. Season with herbal salt,
pepper, nutmeg and herbs. Mix with cheese.
5. Stir this mixture with the leek. Evenly spread this mixture
onto the dough.
Position onto the low rack and bake.
11-13 Min.
30P/230°C
11-13 Min.
230°C
2-3 Min.
-
After baking, let stand for about 2 minutes.
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4/28/08 4:32:10 PM