ZURICH VEAL STEW
Total cooking time: approx.
Utensils: bowl with lid (2 Iitre capacity) Ingredients
600 g
1 tbsp
1
100 ml
300 ml
1 tbsp
FILLET OF SOLE (for 2 portions) Total cooking time: approx.
| (approx. 26 cm long) |
Ingredients | |
400 g | fillet of sole |
1 | lemon, untreated |
2 | tomatoes (150 g) |
1 tsp | butter or margarine to grease the dish |
1 tbsp | vegetable oil |
1 tbsp | parsley, chopped |
| salt & pepper |
4 tbsp | white wine (30 ml) |
2 tbsp | butter or margarine (20 g) |
AUBERGINES STUFFED WITH MINCED MEAT
Total cooking time: approx.
Utensils: bowl with lid (1 litre size) shallow oval gratin dish with lid (approx. 30 cm long)
Ingredients
2 | aubergines, less stalks (app. 250 g) |
3 | tomatoes (app. 200 g) |
1 tbsp | olive oil to grease the dish |
2 | onions (100 g), chopped |
4 | mild green chillies |
200 g | mince (beef or lamb) |
2 | garlic cloves, crushed |
2 tbsp | parsley, chopped |
| salt & pepper, pink paprika |
60 g | Feta cheese, diced |
Tip: You can substitute courgettes for the aubergines.
RECIPES 
1.Slice the meat into
2.Smear the butter evenly around the dish. Add the onion and the meat to the dish, cover and cook. Stir once during cooking.
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3.Add the white wine, the gravy powder and the cream, stir, cover and continue to cook. Stir once during cooking.
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4.Taste the stew, stir again and allow to stand for 5 minutes. Serve with parsley garnish.
1.Wash the fish and pat dry. Remove any bones.
2.Slice the lemon and the tomatoes finely.
3.Grease the gratin dish with butter. Place the fish in it and drizzle with vegetable oil.
4.Sprinkle the fish with parsley, lay the slices of tomato on top and season. Lay the slices of lemon on top of the tomato and pour the white wine over this.
5.Dot the lemon with butter, cover and cook.
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Leave the fish fillets to stand for 2 minutes after cooking.
Tip: You can also use rosefish, halibut, mullet, plaice or cod in this recipe.
1.Cut the aubergines in half lengthways. Scoop out the flesh with a teaspoon to leave a shell about 1 cm thick. Sprinkle the aubergines with salt and dice the
2.Remove the skin from two of the tomatoes and chop them up, having first cut out the stalks.
3.Grease the bottom of the bowl with the olive oil. Add the onions. Cover and cook.
approx. 2 min. 
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4.Remove the stalks and seeds from the chillies and cut them into rings. Retain a third for the garnish. Mix the minced meat with the diced aubergines, onions and tomatoes, the chilli rings, the crushed garlic clove and the parsley. Season to taste.
5.Dry the aubergine halves. Fill with half of the mince mixture, spread the sheep's cheese on top, and then add the rest of the filling.
6.Arrange the aubergine halves in the greased oven proof dish, place the dish on the low rack and cook.
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Garnish the aubergine halves with the chilli rings and slices of tomato and continue cooking.
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Allow the aubergines to stand for about 2 minutes after cooking.
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