Camembert toast, Mushroom soup, 11/2-21/2min W, Min W

Recipes

Germany

Camembert toast

Total cooking time: approx. 11/2-21/2minutes Utensils:

Ingredients

4	slices of bread for toasting
2 tbsp	butter or margarine (20 g)
150 g	camembert
4 tsp	cranberry jelly
	cayenne pepper

Netherlands

Mushroom soup

Total cooking time: approx. 13-17 Minutes

Utensils: Bowl with lid (2 l Capacity) Ingredients

200 g	mushrooms, sliced
1	onion (50 g), finely chopped
300 ml	meat stock
300 ml	cream

21/2 tbsps flour (25 g)

21/2 tbsps butter or margarine (25 g) salt & pepper

1 egg

150 g crème fraîche

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

11/2-21/2min. 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.

1.Place the vegetables and the stock in the bowl, cover and cook.

8-9 min. 800 W

2.Blend all the ingredients in the mixer.

3.Mix the flour and butter to a dough and smooth into the soup. Season with salt and pepper, cover and cook. Stir after cooking.

4-6 min. 800 W

4.Mix the egg yolk with the cream, gradually stir into the soup. Heat for a short time, but do not let it boil!

1-2 min. 800 W

Allow the soup to stand for about 5 minutes after cooking.

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