Electrolux EMS2685 manual Veal Cutlet With Mozzarella, STUFFED ROAST CHICKEN 2 Portions, Recipes

chicken (1000 g) salt

rosemary & majoram, bruised stale bread (roll, 40 g)

bunch parsley, finely chopped (10 g) nutmeg

butter or margarine (50 g) egg yolk

sweet paprika

Butter or Margarine to grease the dish

VEAL CUTLET WITH MOZZARELLA

Total cooking time: approx. 24-31 minutes

Utensils: shallow square gratin dish with lid (approx. 25 cm long)

Ingredients

2mozzarella cheese (150 g)

500g 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. 36-40 minutes

Utensils: bowl (2 Iitre capacity) string Ingredients

1

1

1

1 pinch

5 tbsp

1

1 tbsp

1 tsp

COURGETTE & NOODLE GRATIN

Total cooking time: approx. 37-44 minutes

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
3	onion (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

RECIPES

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 oven-proof dish. Add the cutlets and pour over the tomato puree. Sprinkle with pepper, capers and 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 5-10 minutes after cooking.

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