2.
Recipes
Camembert toast
Total cooking time: approx.
Ingredients
4 | slices of bread for toasting |
2 tbsp | butter or margarine (20 g) |
150 g | camembert |
4 tsp | cranberry jelly |
| cayenne pepper |
Zürich veal in cream
Total cooking time: approx.
Utensils: Dish with lid (2 l capacity) Ingredients
600 g | veal fillet |
1 tbsp | butter or margarine |
1 | onion (50 g), finely chopped |
100 ml | white wine |
seasoned gravy browning, for approx. 1/2 l gravy
300 ml | cream |
1 tbsp | parsley, chopped |
Lasagne
Total cooking time
Shallow square soufflé mould with lid (approx 20 x 20 x 6 cm)
Ingredients
300 g tinned tomatoes
50 g ham, finely cubed
1 onion (50 g), finely chopped
1clove of garlic, crushed
250g minced meat (beef)
2 tbsp | mashed tomato (30 g) |
| salt & pepper |
| oregano, thyme, basil, nutmeg |
150 ml | cream (crème fraîche) |
100 ml | milk |
50 g | grated Parmesan cheese |
1 tsp | mixed chopped herbs |
1 tsp | olive oil |
1 tsp | vegetable oil to grease the mould |
125 g | lasagne verde |
1 tbsp | grated Parmesan cheese |
1 tbsp | butter or margarine |
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
11/2-21/2 min. 
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.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.Cut the tomatoes into slices, mix with the ham and onion, garlic, minced meat and mashed tomato. Season and cook with the lid on.
7-9 min. 
800 W
2.Mix the cream with the milk, Parmesan cheese, herbs, oil, and spices.
3.Grease the soufflé mould and cover the bottom of the mould with about 1/2 of the pasta. Put half of the
minced meat mixture on the pasta and pour on some sauce. Put an additional 1/2 of the pasta on top
followed by another layer of the minced meat mixture and some sauce, finishing with the remaining pasta on top. Finally, cover the pasta with lots of sauce and sprinkle with Parmesan cheese. Place butter flakes on top and cook with the lid on.
15-17 min. 
560 W
After cooking, let the lasagne stand for approximately
20
