30Recipes
Zürich veal stew
1.Cut the veal into strips.
2.Grease the dish with the butter. Put the meat and onion into the dish, cover and cook. Stir once during cooking.
7-10 min. 800 W
3.Add the white wine, gravy browning and cream, stir, cover and continue cooking. Stir occasionally.
4.Stir the mixture after cooking, stand for approx. 5 min. Garnish with parsley.
Stuffed ham
1.Mix the spinach with the cheese and fromage frais, season to taste.
2.Place a tablespoon of the filling on top of each slice of the cooked ham, and roll up. Spear the ham with a wooden skewer.
3.Make a béchamel sauce: to do this, pour the water and cream into a bowl and heat.
3-4 min. 800 W
Mix the flour and butter to make a roux, add to the liquid, and whisk until dissolved. Cover, cook until thick.
approx. 1 min. 800 W Stir and taste.
4.Place the sauce into the greased dish, place the filled rolls of ham into sauce and cook with lid.
5-7 min. Dual Grill (400 W)
After cooking, stand for approx. 5 min.
Utensils | Dish with lid (2 l capacity) |
600 g | veal fillet |
10 g | butter or margarine |
50 g | onion, finely chopped |
100 ml | white wine |
| seasoned gravy browning, for approx. |
| 1/2 litre gravy |
300 ml | cream |
1 tbsp | parsley, chopped |
Utensils | Bowl with lid (2 l capacity) |
| Oval gratin dish (approx. 26 cm long) |
125 g | leaf spinach, chopped |
125 g | fromage frais, 20 % fat content |
40 g | Emmental cheese, grated |
| pepper and paprika |
6 slices | cooked ham (300 g) |
125 ml | water |
125 ml | cream |
20 g | flour |
20 g | butter or margarine |
10 g | butter or margarine to grease the dish |
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