RECIPES
BARLEY SOUP
Switzerland : Bündner Gerstensuppe
Total cooking time: approx. 26 - 33 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Ingredients
2 tbsp Butter or margarine (20 g)
1Onion (50 g), finely chopped
15 g Celery, diced
1Leek (130 g), in rings
3White cabbage leaves (100 g) in strips 200 g Veal bones
50 g Streaky bacon, in strips
50 g Barley grains
700 ml Meat stock Pepper
4 Wiener sausages (300 g)
MUSHROOM SOUP Netherlands : Champignonsoep
Total cooking time: approx. 10 - 13 minutes
Utensils: Bowl with lid (2 litre capacity)
Ingredients
200 g Mushrooms, sliced
1Onion (50 g), finely chopped 300 ml Meat stock
300 ml Cream
21/2 tbsp Plain flour (25 g)
21/2 tbsp Butter or margarine (25 g) Salt and pepper
150 g Crème fraiche
CAMEMBERT TOAST Germany : Camemberttoast
Total cooking time: approx. 11/2 - 21/2 minutes
Utensils: Flat dish
Ingredients
4Slices of bread for toasting (80 g)
2 tbsp | Butter or margarine (20 g) |
150 g | Camembert |
4 tsp | Cranberry jelly (40 g) |
| Cayenne pepper |
Procedure
1.Put the butter and diced onion in the dish and cover with the lid. Place it on the centre of the oven floor (position 1) and cook.
approx. 1 - 2 min. MICRO 100P
2.Add the vegetables to the dish. Then add the bones, the strips of bacon and the barley and fill with the meat stock. Season with pepper and cook with the lid on.
1.9 - 11 min. MICRO 100P
2.16 - 20 min. MICRO 50P
3.Chop the sausages into small pieces and heat them for 5 minutes in the dish.
4.After cooking, let the soup stand for 5 minutes. Take the bones out of the soup before serving.
Procedure
1.Place the vegetables and meat stock into the dish. Cover the dish, place it on the centre of the oven floor (position 1) and cook.
7 - 9 min. MICRO 100P
2.Blend all ingredients with a mixer. Add the cream.
3.Knead the flour and butter into dough and mix into the mushroom soup until smooth. Season with salt and pepper, cover and continue to cook.
3 - 4 min. MICRO 100P
4.After cooking stir in crème fraîche, if desired.
Procedure
1.Toast the bread and spread with butter.
2.Cut the Camembert into slices and arrange on top of the toast. Put the Cranberry jelly in the middle of the cheese and sprinkle with Cayenne pepper.
3.Place the toast on a plate. Place the plate on the centre of the oven floor (position 1) and heat.
approx. 11/2 - 21/2 min. MICRO 100P
Tip: You can vary this recipe according to your taste. For example, you can use fresh mushrooms and grated cheese or cooked ham, asparagus and Emmental cheese.
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