Electrolux EMS26405 user manual Stuffed ham, Min W Stir and taste, Min W Turn the cutlets over

Stuffed ham

Utensils: Bowl with lid (2 l capacity)

	Oval gratin dish (approx. 26 cm
	long)
Ingredients
150 g	leaf spinach, chopped
150 g	fromage frais,20 % fat content
50 g	Emmental cheese, grated
	pepper, paprika
8 slices	cooked ham (400 g)
125 ml	water
125 ml	cream
20 g	flour
20 g	butter or margarine
1 tsp	butter or margarine to grease
	the dish

Tip: You can buy ready-made béchamel sauce and use it for this recipe.

Veal cutlet with mozzarella Utensils: Shallow square gratin dish

with lid (approx. 25 cm long) Ingredients

150 g Mozzarellacheese, sliced

500 g tinned tomatoes,drained

4veal cutlets (600 g)

20 ml olive oil

2cloves of garlic,chopped

20 g	capers
	oregano
	salt, pepper

electrolux recipes 35

1.Mix the spinach with the cheeseand fromage frais, seasonto taste.

2.Place a tablespoon of the filling on top of eachslice of the cookedham, and roll up. Securethe ham with a wooden skewerto fastenit.

3.Makea béchamelsauce;to do this, pourthe waterand creaminto a bowl and heat.

2-4 min. 900 W

Mix the flour and butterto make a roux, add to the liquid, and whisk until disolved. Cover,cookuntil thick.

1-2 min. 900 W Stir and taste.

4.Place the sauceinto the greaseddish, placethe filled rolls of ham into sauce and cook with lid.

10-12 min. 630 W Aftercooking, stand for approx. 5 min.

1.Wash the veal, dry and beat flat. Place in the dish.

2.Puree the tomatoes, add the garlic, oil, salt and pepper, capers and oregano and pour over the veal. Cover and cook.

15-19 min. 630 W Turn the cutlets over.

3.Place slices of mozzarella on each cutlet, season and cook uncovered on the high rack.

9-12 min. 630 W Aftercooking, stand for approx. 5 min.