Meat, fish & poultry
Spain
Stuffed ham
Total cooking time: approx.
Utensils: Bowl with lid (2 l capacity)
Flat oval soufflé dish (about 32 cm long) Ingredients
150 g leaf spinach, with stalks removed
150 g fromage frais, 20 % fat content
50 g grated Emmental cheese pepper
paprika
8slices of cooked ham (400 g)
125ml water
125ml cream
2 tbsps | flour (20 g) |
2 tbsps | butter or margarine (20 g) |
1 tsp | butter or margarine to grease the dish |
Tip: You can buy
Greece
Aubergines with mince stuffing
Total cooking time: approx.
Utensils: Bowl with lid (1 l capacity) Flat oval soufflé dish with lid (about 30 cm long)
Ingredients
2aubergines, with stalks removed (weighing about 250 g each) salt
3tomatoes (approx. 200 g)
1 tsp | olive oil to grease the bowl |
2 | onions (100 g), chopped |
4mild green chilli peppers
200g minced meat (beef or lamb)
2 | cloves of garlic, crushed |
2 tbsps | smooth leafed parsley, chopped |
| salt & pepper |
| rose paprika (light paprika) |
60 g | Feta cheese, diced |
Tip: You can use courgettes instead of aubergines.
1.Chop the spinach into small pieces, mix with the cheese and the fromage frais and 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 to fasten it.
3.Make a béchamel sauce; to do this pour the liquid into the bowl, cover, and heat.
900 W
Mix the flour and butter to make a roux, add to the liquid, and whisk with an egg whisk until dissolved. Cover, bring to the boil, and allow the thicken.
1-2 min. 
900 W Stir and taste.
4.Place the sauce into the greased dish, position the filled rolls of ham onto the sauce and cook with lid.
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Allow the rolls of ham to stand for about 5 minutes after cooking.
1.Cut the aubergines in half lengthways. Remove the flesh inside with a teaspoon, leaving about 1 cm of flesh on the skin. Salt the aubergines. Dice the flesh.
2.Skin two tomatoes, cut away the stem area and dice the rest.
3.Grease the bowl with the olive oil, add the onions, cover, and braise.
2-3 min. 
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4.Cut out the stalks of the sweet chilli peppers, remove the seeds, and cut into rings. Keep a third of these for garnish. Mix the minced meat with the aubergines, onions and tomatoes, the chilli rings, the crushed garlic clove and the parsley, and season.
5.Dab the hollowed out aubergine halves dry. Fill each half with the minced meat mixture, spread out the Feta cheese on top, and then put the rest of the mixture on top.
6.Garnish the aubergine halves with the slices of tomato and chilli rings, place into the greased dish, cover and cook.
18-21 min. 
630 W
Allow the aubergines to stand for about 2 minutes after cooking.
30
