1 1 6
RECIPES
E
N
G
LI
S
H
G ermany
CAMEMBERT TOAST
To tal co o king time: appro x. 1 -2 minutes
Utensil:
Ingredients
4
slices o f bread fo r to asting
2 tbsp
butter o r margarine (2 0 g)
1 5 0 g Camembert
4 tsp
Cranberry jelly
Cayenne pepper
1 . Toast the bread and spread w ith butter.
2 . C ut the C amembert into slices and arrange on
top of the toa st. Put the cra nb erry jelly in the
middle of the cheese and sprinkle w ith cayenne
pepper.
3 . Pl a c e the to a st o n a p l a te a nd he a t fo r
1 -2 M ins
. 8 0 0 W
Tip:Yo u c a n va ry this re c ipe a c c o rding to yo ur
ta ste . Fo r e x a mp le , y o u c a n use fre sh
mushro o ms and grated cheese o r co o ked ham,
asparagus and Emmental cheese.
N etherlands
MUSHROOM SOUP
Champigno nso ep
To tal co o king time: appro x. 1 3 -1 7 Minutes
Utensil: Bo wl with Lid (2 l Capacity)
Ingredients
2 0 0 g
mushro o ms, sliced
1
o nio n (5 0 g), finely cho pped
3 0 0 ml
meat sto ck
3 0 0 ml
Cream
2
1 /
2
tbsps Flo ur (2 5 g)
2
1 /
2
tbsps Butter o r Margarine (2 5 g)
Salt & Pepper
1
Egg
1 5 0 g
Crème fraîche
1 . Place the vegetables and the stock in the bow l,
cover and cook.
8 -9 M ins
. 8 0 0 W
2 . Blend all the ingredients in the mixer.
3 . M ix the flour and butter to a dough and smooth
into the soup. Season w ith salt and pepper, cover
and cook. Stir after cooking.
4 -6 M ins
. 8 0 0 W
4 . M ix the egg yolk w ith the cream, gradually stir
into the soup. Heat for a short time, but do not let
it boil!
1 -2 M ins
. 8 0 0 W
Allow the soup to stand for about 5 minutes after
cooking.