UK
Recipes
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
Sole fillets
Total cooking time: approx.
Utensils: Shallow, oval oven dish with lid (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) |
Tagliatelle with cream and basil sauce
makes 2 servings
Total cooking time: approx.
Utensils: Bowl with lid (2 l capacity)
| Round soufflé dish (approx. 20 cm diameter) |
Ingredients | |
1 I | water |
1 tsp | salt |
200 g | tagliatelle |
1clove of garlic
200g crème fraîche
30g grated Parmesan cheese salt & pepper
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.
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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.
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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.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 vegetables 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 pots of butter on top of the lemon, cover and cook.
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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.
1.Place the water and the salt into the bowl, cover and bring to the boil.
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2.Add the pasta, bring to the boil again, and then simmer.
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3.Meanwhile rub the garlic cloves over the soufflé dish. Chop the basil leaves. Keep some aside for garnishing.
4.Drain the pasta well. Stir in the crème fraîche and sprinkle the basil over the pasta.
5.Add the parmesan cheese, salt and pepper, place into a soufflé dish and stir. Garnish the dish with basil and serve hot.
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