RECIPES
STUFFED HAM
Total cooking time: approx.
Utensils: bowl with lid (2 litre capacity) Shallow oval gratin dish (approx. 26 cm long)
Ingredients
150 g fresh spinach, stalks removed
150 g quark, 6 % fat
50 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 Margarineto grease the dish |
Tip: You can also use
FISH FILLET WITH CHEESE SAUCE
Total cooking time: approx.
Utensils: bowl with lid (1 litre capacity)
| shallow ovale gratin dish |
| (approx. 25 cm long) |
Ingredients | |
4 | Fish fillets (approx. 800 g) |
| (e.g. perch, flounder or cod) |
2 tbsp | lemon juice |
| salt |
1 tbsp | butter or margarine |
1 | onion (50 g), finely chopped |
2 tbsp | flour (20 g) |
100 ml | white wine |
1 tsp | vegetable to grease the dish |
100 g | grated Emmental cheese |
2 tbsp | chopped parsley |
ALMOND TROUT
Total cooking time: approx.
Utensils: shallow oval gratin dish (ca. 32 cm lang)
Ingredients
4trout (200 g), trimmed juice of one lemon
| salt |
30 g | butter or margarine |
5 tbsp | flour (50 g) |
1 tsp | butter or margarine to grease the dish |
50 g | almond flakes |
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.
2-4 min. 
900 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.
1-2 min. 
900 W Stir and taste.
4.Pour the sauce into the greased dish, place the ham rolls in the dish and cook on the turntable.
10-12 min. 
630 W
Allow the ham rolls to stand for approximately 5 minutes after cooking.
1.Wash the fish, pat dry and sprinkle with lemon juice. Leave to stand for 15 minutes, pat dry again and rub with salt.
2.Smear the butter on the bottom of the dish. Add the diced onion, cover with the lid and steam.
1-2 min. 
900 W
3.Sprinkle the flour over the onions and stir. Add the white wine and mix.
4.Grease the gratin dish and place the fish in it. Pour the sauce over the fish and sprinkle with cheese. Place on the low rack and cook.
1.7-8 min. 
450 W and then
2.
450 W
Allow fish to stand for approximately 2 minutes after cooking. Serve with a garnish of chopped parsley.
1.Wash and dry the trout and sprinkle with lemon juice. Apply salt to the interior and exterior of the fish and leave to stand for 15 minutes.
2.Melt the butter.
1 min. 
900 W
3.Dry the fish, spread on the butter and roll in the flour.
4.Grease the dish. Put the trout in the dish and cook on the low rack. Two thirds through the cooking period turn the trout and scatter the almonds over them.
15-18 min. 
450 W
Allow the almond trout to stand for 2 minutes after cooking.
Tip: Suitable accompanying dishes are parsley potatoes and a green salad.
30
