1.
Recipes
Veal cutlet with mozzarella
Total cooking time: approx.
Utensils: Shallow square gratin dish with lid
| (approx. 25 cm long) |
Ingredients | |
2 | mozzarella cheese (150 g) |
500 g | drained, peeled tinned tomatoes |
4 | veal cutlets (600 g) |
20 ml | olive oil |
2cloves of garlic, sliced pepper, freshly milled
2 tbsp | capers (20 g) |
| oregano, salt |
Stuffed Roast Chicken
2 portions
Total cooking time: approx.
Utensils: Bowl (2 Iitre capacity)
| String |
Ingredients | |
1 | chicken (1000 g) |
| salt |
| rosemary & majoram, bruised |
1 | stale bread (roll, 40 g) |
1bunch parsley, finely chopped (10 g)
1pinch nutmeg
5 tbsp | butter or margarine (50 g) |
1 | egg yolk |
1 tbsp | sweet paprika |
1 tsp | butter or margarine to grease the dish |
Courgette and noodle gratin
Total cooking time: approx.
Utensils: Bowl with lid (2 l Inhalt)
| Gratin dish (approx. 26 cm long) |
Ingredients | |
500 ml | water |
1/2 tsp | oil |
80 g | macaroni |
400 g | tinned chopped tomatoes |
3onion (150 g), finely chopped basil, thyme, salt & pepper
1 tbsp | oil to grease the dish |
450 g | courgettes, sliced |
150 g | sour cream |
2 | eggs |
100 g | grated Cheddar cheese |
1.Cut the mozzarella into slices. Puree the tomatoes with the puree attachment of a hand mixer.
2.Wash the cutlets, dry them and beat them flat. Distribute the oil and the garlic slices over the bottom of the
oregano, cover and cook on the low rack.
15-19 min. 
630 W Turn the meat slices.
3.Place a few slices of mozzarella on each piece of meat,
add salt and cook uncovered on the high rack.
9-12 min. 
630 W
After cooking allow to stand for about 5 minutes.
1.Wash the chicken, dry it and season it internally with salt, rosemary and marjoram.
2.For the filling soak the bread roll in cold water for about 10 minutes and then squeeze the water out. Mix with salt, parsley, nutmeg, butter (20 g) and egg yolk and stuff the chicken with the mixture. Tie up the opening with string.
3.Heat the butter (30 g).
ca. 1 min. 
900 W
Stir the paprika and salt into the butter and spread over the chicken.
4.Place chicken in the greased dish and cook.
Turn over halfway through cooking.
35-39 min. 
630 W
Leave the stuffed roast chicken to stand for approx. 3 minutes after cooking.
1.Put the water, oil and salt in the bowl, cover and bring
to the boil.
3-4 min. 
900 W
2.Break the macaroni into pieces and add them to the dish. Stir and allow to soak.
9-11 min. 
270 W Drain the pasta and allow to cool.
3.Mix the tomatoes with the onions and season well. Add the macaroni and pour over the tomato sauce. Divide the courgette slices on top.
4.Beat the sour cream and the eggs and pour over the dish. Sprinkle the grated cheese on top. Place on the low rack and cook.
1.18-21 min. 
900 W
and then
2. 7-8 min. 
630 W
Allow the gratin to stand for about
32
