Baked potatoes, Fruit Jelly with vanilla sauce

Recipes

Spain

Baked potatoes

Total cooking time 12-16 minutes

Utensils: Bowl with lid (2 l capacity)

China plate

Ingredients

4medium sized potatoes (400 g)

100ml water

60g ham, cut into fine cubes

1/2 onion (25 g) finely cubed

75-100 ml milk

2 tbsp	grated Parmesan cheese (20 g)
	salt & pepper
2 tbsp	grated Emmental cheese

Denmark

Fruit Jelly with vanilla sauce

Total cooking time 10-13 minutes

Utensils: Dish with lid (2 l capacity)

	Dish with lid (1 l capacity)
Ingredients
150 g	redcurrants, washed and stalks removed
150 g	strawberries, washed and haulms removed
150 g	raspberries, washed and haulms removed
250ml	white wine
100 g	sugar
50 ml	lemon juice

8gelatin leaves

300ml milk

	inside of 1/2 vanilla pod
30 g	sugar
15 g	food thickener

Tip: You can also use defrosted frozen fruits.

1.Place the potatoes in a dish, add the water, cover and cook. Rearrange halfway through cooking.

8-10 min. 800 W Leave to cool.

2.Cut the potatoes lengthwise and carefully remove the potato from the skin. Mix the potato with the ham, onion, milk and Parmesan cheese to an even consistency. Season with salt and pepper.

3.Fill the potato skins with potato mixture and sprinkle with Emmental cheese. Place potatoes on a plate and cook.

4-6 min. 800 W

After cooking, leave to stand for approximately 2 minutes.

1.Put some of the fruit to one side for decoration. Purée the rest of the fruit with the white wine, put it into a dish, cover and heat.

7-9 min. 800 W

Fold in the sugar and the lemon juice.

2.Soak the gelatin in cold water for approx. 10 minutes, then take it out and squeeze dry. Stir the gelatin in with the hot purée until it has dissolved. Place the jelly in the refrigerator and leave to set.

3.To make the vanilla sauce; put the milk into the other dish. Slit the vanilla pod and remove the inside. Stir this in with the milk, together with the sugar and the food thickener, cover and cook, stirring during cooking and again at the end.

3-4 min. 800 W

4.Turn out the jelly onto a plate and decorate with the whole fruit. Add the vanilla sauce.

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