Stuffed ham
Utensils: Bowl with lid (2 l capacity)
| Oval gratin dish (approx. 26 cm |
| long) |
Ingredients | |
150 g | leaf spinach, chopped |
150 g | fromage frais,20 % fat content |
50 g | Emmental cheese, grated |
| pepper, paprika |
8 slices | cooked ham (400 g) |
125 ml | water |
125 ml | cream |
20 g | flour |
20 g | butter or margarine |
1 tsp | butter or margarine to grease |
| the dish |
Tip: You can buy
Veal cutlet with mozzarella Utensils: Shallow square gratin dish
with lid (approx. 25 cm long) Ingredients
150 g Mozzarellacheese, sliced
500 g tinned tomatoes,drained
4veal cutlets (600 g)
20 ml olive oil
2cloves of garlic,chopped
20 g | capers |
| oregano |
| salt, pepper |
electrolux recipes 35
1.Mix the spinach with the cheeseand fromage frais, seasonto taste.
2.Place a tablespoon of the filling on top of eachslice of the cookedham, and roll up. Securethe ham with a wooden skewerto fastenit.
3.Makea béchamelsauce;to do this, pourthe waterand creaminto a bowl and heat.
2-4 min. 
900 W
Mix the flour and butterto make a roux, add to the liquid, and whisk until disolved. Cover,cookuntil thick.
1-2 min. 
900 W Stir and taste.
4.Place the sauceinto the greaseddish, placethe filled rolls of ham into sauce and cook with lid.
10-12 min. 
630 W Aftercooking, stand for approx. 5 min.
1.Wash the veal, dry and beat flat. Place in the dish.
2.Puree the tomatoes, add the garlic, oil, salt and pepper, capers and oregano and pour over the veal. Cover and cook.
15-19 min. 
630 W Turn the cutlets over.
3.Place slices of mozzarella on each cutlet, season and cook uncovered on the high rack.
630 W