20
Recipes
Camembert toast
Total cooking time: approx. 1
1
/2-2
1
/2 minutes
Utensils:
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
Utensils: 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
/2 of the pasta. Put half of the
minced meat mixture on the pasta and pour on some
sauce. Put an additional
1
/2 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.
1. AG-21+22D-EU English 22/11/2005 15:34 Page 20
