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49
RECIPES
STUFFED HAM
Spain : Jamón relleno
Total cooking time: approx. 20 - 24 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Spain : Jamón relleno
Total cooking time: approx. 20 - 24 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Shallow oval gratin dish with lid
or microwave foil
(approx. 26 cm long)
Ingredients
125 g Fresh spinach, with stalks removed
125 g Quark (6% fat)
40 g
125 g Fresh spinach, with stalks removed
125 g Quark (6% fat)
40 g
Grated Emmental cheese
Pepper
Paprika,
Paprika,
mild
6
Slices cooked ham (300 g)
125 ml Water
125 ml Cream
2 tbsp Flour (20 g)
2 tbsp Butter or margarine (20 g)
1 tsp
125 ml Cream
2 tbsp Flour (20 g)
2 tbsp Butter or margarine (20 g)
1 tsp
Butter or margarine to grease the dish
Procedure
1. Cut the spinach finely, mix with the quark and the
1. Cut the spinach finely, mix with the quark and the
cheese and season to taste.
2. Place a tablespoon of the filling on each slice of
the cooked ham and roll up. Secure the ham with a
wooden toothpick.
wooden toothpick.
3. Make a béchamel sauce. To do this, pour the liquid
into the dish, cover and heat on the centre of the oven
floor (position1).
floor (position1).
3 - 4 min. MICRO 100P
Rub the butter into the flour, add to the liquid and beat
Rub the butter into the flour, add to the liquid and beat
with a balloon whisk, until it is smooth. Cover, bring to
the boil until thickened.
the boil until thickened.
approx. 1 min. MICRO 100P
Stir and taste.
4. Pour the sauce into the greased dish, place the ham
Stir and taste.
4. Pour the sauce into the greased dish, place the ham
rolls in the dish. Place the dish into the glass tray in
lower positon (position 2) and cook.
lower positon (position 2) and cook.
16 - 19 min. COMBI HIGH 30P
Allow the ham rolls to stand for approximately
Allow the ham rolls to stand for approximately
5 minutes after cooking.
Tip: You can also use ready-made béchamel sauce for
this
recipe.
ZURICH VEAL STEW
Switzerland : Züricher Geschnetzeltes
Total cooking time: approx. 9 - 13 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Switzerland : Züricher Geschnetzeltes
Total cooking time: approx. 9 - 13 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Ingredients
600 g Veal fillet
1 tbsp Butter or margarine
1
600 g Veal fillet
1 tbsp Butter or margarine
1
Onion (50 g), finely chopped
100 ml White wine
Gravy thickener to make approx.
1/2
litre
300 ml Cream
Salt and pepper
1 tbsp Parsley, chopped
Procedure
1. Slice the meat into finger-thick strips.
2. Smear the butter evenly around the dish. Add the
1. Slice the meat into finger-thick strips.
2. Smear the butter evenly around the dish. Add the
onion and the meat to the dish, cover and cook on the
centre of the oven floor (position 1). Stir once during
cooking.
centre of the oven floor (position 1). Stir once during
cooking.
6 - 8 min. MICRO 100P
3. Add the white wine, the gravy powder and
3. Add the white wine, the gravy powder and
the cream, stir, cover and continue to cook.
Stir once during cooking.
Stir once during cooking.
3 - 5 min. MICRO 100P
4. Taste the stew, stir again and allow to stand for 5
4. Taste the stew, stir again and allow to stand for 5
minutes. Serve with parsley garnish.
SUK AX1100M_eng.indd 49
SUK AX1100M_eng.indd 49
10.9.8 4:58:13 PM
10.9.8 4:58:13 PM
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