RECIPES
Switzerland
ZÜRICH VEAL IN CREAM
Total cooking time: approx.
Utensil: dish with lid (2 l capacity) Ingredients
600 g | veal fillet |
1 tbsp | butter or margarine |
1onion (50 g), finely chopped
100ml white wine
seasoned gravy browning, for approx. 1/2 l gravy
300ml cream
1 tbsp parsley, chopped
France
SOLE FILLETS
Total cooking time: approx.
Utensil: shallow,oval oven dish with microwave cling film (approx. 26 cm long)
Ingredients
400 g sole fillets
1lemon, whole
2tomatoes (150 g)
1 tsp | butter or margarine for greasing |
1 tbsp | vegetable oil |
1 tbsp | parsley, chopped |
| salt & pepper |
4 tbsps | white wine (30 ml) |
2 tbsps | butter or margarine (20 g) |
1.Cut the fillet into
2.Grease the dish all over with the butter. Put the onion and the meat into the dish, cover and cook. Stir once during cooking.
7-10 min. 
800 W
3.Add the white wine, gravy browning and cream, stir, cover and continue cooking. Stir occasionally.
4-5 min. 
800 W
4.Test the veal, stir the mixture once more and allow to stand for approx. 5 minutes. Serve garnished with parsley.
1.Wash the sole fillets and pat them dry. Remove any bones.
2.Cut the lemon and the tomatoes into thin slices.
3.Grease the oven dish with butter. Place the fish fillets inside and drizzle the vegetable oil over them.
4.Sprinkle parsley over the fish, place the tomato slices on top and season. Place the lemon slices on top of the tomatoes and pour the white wine over them.
5.Place small pats of butter on top of the lemon, cover and cook.
13-16 min. 
800 W
After cooking allow the fish fillets to stand for approx. 2 minutes.
Tip: This recipe can also be used for Haddock, Halibut, Mullet, Plaice or Cod.
Greece
BRAISED LAMB WITH GREEN BEANS
Total cooking time: approx.
Utensil: shallow oval soufflé mould with lid (about 26 cm long)
Ingredients
tomatoes (100 g) | |
400 g | lamb, boned |
1 tsp | butter or margarine for greasing the bowl |
1onion (50 g), finely chopped
1clove garlic, crushed salt & pepper sugar
250g tinned green beans
1.Skin and remove the stalks of the tomatoes, then purée in a blender or food processor.
2.Cut the lamb into large chunks. Grease the bowl with butter. Add meat, onions and garlic, season, cover and cook.
9-11 min. 
800 W
3.Add beans and puréed tomatoes to the meat, cover and continue cooking.
11-13 min. 
560 W
After cooking, leave the lamb to stand for approximately 5 minutes.
Tip:If you prefer to use fresh beans, these should be
ENGLISH
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