Manual Sharp r 207 w (page 118 of 138) (English, German, Dutch, French, Italian, Portuguese, Spanish)

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RECIPES

Switzerland

ZÜRICH VEAL IN CREAM

Total cooking time: approx. 12-16 minutes

Utensil: 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.

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 Mins. 800 W

3. Add the white wine, gravy browning and cream,

stir, cover and continue cooking. Stir occasionally.

5-6 Mins. 800 W

4. Test the veal, stir the mixture once more and allow

to stand for approx. 5 minutes. Serve garnished

with parsley.

Greece

BRAISED LAMB WITH GREEN BEANS

Total cooking time: approx. 20-24 minutes

Utensil: shallow oval soufflé mould with lid

(about 26 cm long)

Ingredients

1-2 tomatoes (100 g)

400 g lamb, boned

1 tsp butter or margarine for greasing the bowl

1 onion (50 g), finely chopped

1 clove garlic, crushed

salt, pepper

sugar

250 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. Grease the bowl

with butter. Add meat, onions and garlic, season,

cover and cook.

9-11 Mins. 800 W

3. Add beans and puréed tomatoes to the meat,

cover and continue cooking.

11-13 Mins. 560 W

After cooking, leave the lamb to stand for

approximately 5 minutes.

Tip:If you prefer to use fresh beans, these should be

pre-cooked.

France

SOLE FILLETS

Total cooking time: approx. 11-14 minutes

Utensil: shallow,oval oven dish with microwave foil

(approx. 26 cm long)

Ingredients

400 g sole fillets

1 lemon, whole

2 tomatoes (150 g)

1 tsp butter or margarine for greasing

1 tbsp vegetable oil

1 tbsp parsley, chopped

salt & pepper

4 tbsps white wine (30 ml)

2 tbsps butter or margarine (20 g)

1. Wash the sole fillets and pat them dry. Remove

any bones.

2. Cut the lemon and the tomatoes into thin slices.

3. Grease the oven dish with 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 white wine

over them.

5. Place small pats of butter on top of the lemon,

cover and cook.

11-14 Mins. 800 W

After cooking allow the fish fillets to stand for

approx. 2 minutes.

Tip:This recipe can also be used for Haddock,

Halibut, Mullet, Plaice or Cod.

8.SEEG R-207 English 05.2.25 3:12 PM Page 14 (1,1)

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Sharp r 207 w Manual

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