Meat, fish & poultry
Spain
Stuffed ham
Total cooking time: approx.
Utensils: Bowl with lid (2 Iitre capacity) Shallow oval gratin dish with lid or microwave cling film (approx. 26 cm long)
Ingredients
125 g fresh spinach, with stalks removed
125 g quark (6% fat)
40 g grated Emmental cheese pepper
paprika, mild
6slices cooked ham (300 g)
125ml water
125ml cream
2 tbsp | flour (20 g) |
2 tbsp | butter or margarine (20 g) |
1 tsp | butter or margarine to grease the dish |
Tip: You can also use
Greece
Pot roast with green beans
Total cooking time: approx.
Utensils: Bowl with lid (2 litre capacity) Ingredients
400 g lamb without bones
1 tsp butter or margarine to grease the dish
1 onion (50 g), finely chopped
1clove of garlic, crushed salt & pepper
sugar
250 g tinned green beans
Tip: If you use fresh beans, these must be cooked in advance.
1.Cut the spinach finely, mix with the quark and the cheese and season to taste.
2.Place a tablespoon of the filling on each slice of the cooked ham and roll up. Secure the ham with a wooden toothpick.
3.Make a béchamel sauce. To do this, pour the liquid
into the dish, cover and heat.
800 W
Rub the butter into the flour, add to the liquid and beat with a balloon whisk, until it is smooth. Cover,
bring to the boil until thickened.
approx. 1 min. 
800 W Stir and taste.
4.Pour the sauce into the greased dish, place the ham rolls in the dish and cook with the lid on. To brown the top, remove the lid and place the dish on the rack.
1.
800 W
2.
400 W
Allow the ham rolls to stand for approximately 5 minutes after cooking.
1.Peel the tomatoes, cut out the stalks and purée in a food processor.
2.Cut the lamb into large cubes. Grease the dish with butter. Add the meat, the diced onion and crushed
garlic clove, season, cover dish and cook.
9-11 min. 
800 W
3.Add the beans and the puréed tomatoes to the meat
and continue to cook with the lid on.
11-13 min. 
560 W
Allow the meat to stand for approximately 5 minutes after cooking.
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