30Recipes
Zürich veal stew
1.Cut the veal into strips.
2.Grease the dish with the butter. Put the meat and onion into the dish, cover and cook. Stir once during cooking.
6-9 min. 900 W
3.Add the white wine, gravy browning and cream, stir, cover and continue cooking. Stir occasionally.
4.Stir the mixture after cooking, stand for approx. 5 min. Garnish with parsley.
Utensils | Dish with lid (2 l capacity) |
600 g | veal fillet |
10 g | butter or margarine |
50 g | onion, finely chopped |
100 ml | white wine |
| seasoned gravy browning, for approx. |
| 1/2 litre gravy |
300 ml | cream |
1 tbsp | parsley, chopped |
Veal cutlets with mozzarella
1.Wash the veal, dry and beat them flat.
2.Puree the tomatoes, add garlic, oil, salt, pepper, capers and oregano, and pour over the veal. Cover and cook.
3.Place slices of Mozzarella on each cutlet, season and cook uncovered on the high rack.
After cooking, stand for about 5 min.
Utensils | Shallow square gratin dish with lid |
| (approx. 25 cm long) |
150 g | Mozzarella cheese, sliced |
500 g | tinned tomatoes, drained, |
4 | veal cutlets (600 g) |
20 ml | olive oil |
2 | cloves of garlic, chopped |
20 g | capers |
| oregano |
| salt and pepper |
Stuffed ham
1.Mix the spinach with the cheese and fromage frais, season to taste.
2.Place a tablespoon of the filling on top of each slice of cooked ham, and roll up. Spear the ham with a wooden skewer.
3.Make a béchamel sauce; to do this, pour the water and cream into a bowl and heat.
Mix the flour and butter to make a roux, add to the liquid, and whisk until dissolved. Cover, cook until thick.
1-2 min. 900 W Stir and taste.
4.Place the sauce into the greased dish, place the filled rolls of ham into the sauce and cook with lid.
After cooking, stand for approx. 5 min.
Utensils | Bowl with lid (2 l capacity) |
| Oval gratin dish (approx. 26 cm long) |
150 g | leaf spinach, chopped |
150 g | fromage frais, 20 % fat content |
50 g | Emmental cheese, grated |
| pepper and paprika |
8 slices | cooked ham (400 g) |
125 ml | water |
125 ml | cream |
20 g | flour |
20 g | butter or margarine |
10 g | butter or margarine to grease the dish |
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