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RECIPES
Switzerland
ZÜRICH VEAL IN CREAM
To tal co o king time: appro x. 1 2 -1 6 minutes
Utensil: dish with lid (2 l capacity)
Ingredients
6 0 0 g veal fillet
1 tbsp butter o r margarine
1
o nio n (5 0 g), finely cho pped
1 0 0 ml white wine
Seaso ned gravy bro wning, fo r appro x.
1
/
2
l gravy
3 0 0 ml cream
1 tbsp parsley, cho pped
1 . Cut the fillet into finger-w idth strips.
2 . G rease the dish all over w ith the butter. Put the
onion a nd the mea t into the d ish, cover a nd
cook. Stir once during cooking.
7 -1 0 M ins
. 8 0 0 W
3 . Add the w hite w ine, gravy brow ning and cream,
stir, cover and continue cooking. Stir occasionally.
5 -6 M ins
. 8 0 0 W
4 . Test the veal, stir the mixture once more and allow
to stand for approx. 5 minutes. Serve garnished
w ith parsley.
G reece
BRAISED LAMB WITH GREEN BEANS
To tal co o king time: appro x. 2 0 -2 4 minutes
Utensil: shallo w o val so ufflé mo uld with lid
(abo ut 2 6 cm lo ng)
Ingredients
1 -2
to mato es (1 0 0 g)
4 0 0 g
lamb, bo ned
1 tsp
butter o r margarine fo r greasing the bo wl
1
o nio n (5 0 g), finely cho pped
1
clo ve garlic, crushed
salt, pepper
sugar
2 5 0 g
tinned green beans
1 . Skin and remove the stalks of the tomatoes, then
purée in a blender or food processor.
2 . Cut the lamb into large chunks. G rease the bow l
w ith butter. Add meat, onions and garlic, season,
cover and cook.
9 -1 1 M ins
. 8 0 0 W
3 . Add beans and puréed tomatoes to the meat,
cover and continue cooking.
1 1 -1 3 M ins
. 5 6 0 W
A fter c o o ki ng , lea ve the la mb to sta nd fo r
approximately 5 minutes.
Tip:If yo u prefer to use fresh beans, these sho uld be
pre-co o ked.
France
SOLE FILLETS
To tal co o king time: appro x. 1 1 -1 4 minutes
Utensil: shallo w,o val o ven dish with micro wave fo il
(approx. 26 cm long)
Ingredients
4 0 0 g
so le fillets
1
lemo n, who le
2
to mato es (1 5 0 g)
1 tsp butter o r margarine fo r greasing
1 tbsp vegetable o il
1 tbsp parsley, cho pped
salt & pepper
4 tbsps white wine (3 0 ml)
2 tbsps butter o r margarine (2 0 g)
1 . W ash the sole fillets and pat them dry. Remove
any bones.
2 . Cut the lemon and the tomatoes into thin slices.
3 . G rease the oven dish w ith butter. Place the fish
fillets inside and drizzle the vegetable oil over them.
4 . Sprinkle parsley over the fish, place the tomato
slices on top and season. Place the lemon slices
on top of the tomatoes and pour the w hite w ine
over them.
5 . Place small pats of butter on top of the lemon,
cover and cook.
1 1 -1 4 M ins
. 8 0 0 W
After cooking allow the fish fillets to stand for
approx. 2 minutes.
Tip:This recipe can also be used fo r Haddo ck,
Halibut, Mullet, Plaice o r Co d.