RECIPES
STUFFED HAM Spain : Jamón relleno
Total cooking time: approx. 20 - 24 minutes
Utensils: Bowl with lid (2 Iitre capacity) Shallow oval gratin dish with lid or microwave foil
(approx. 26 cm long)
Ingredients
125 g Fresh spinach, with stalks removed
125 g Quark (6% fat)
40 g Grated Emmental cheese Pepper
Paprika, mild
6Slices cooked ham (300 g) 125 ml Water
125 ml Cream
2 tbsp | Flour (20 g) |
2 tbsp | Butter or margarine (20 g) |
1 tsp | Butter or margarine to grease the dish |
ZURICH VEAL STEW
Switzerland : Züricher Geschnetzeltes
Total cooking time: approx. 9 - 13 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Ingredients
600 g | Veal fillet |
1 tbsp | Butter or margarine |
1Onion (50 g), finely chopped 100 ml White wine
Gravy thickener to make approx. 1/2 litre 300 ml Cream
Salt and pepper 1 tbsp Parsley, chopped
Procedure
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 on the centre of the oven floor (position1).
3 - 4 min. MICRO 100P
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.
approx. 1 min. MICRO 100P Stir and taste.
4.Pour the sauce into the greased dish, place the ham rolls in the dish. Place the dish into the glass tray in lower positon (position 2) and cook.
16 - 19 min. COMBI HIGH 30P
Allow the ham rolls to stand for approximately 5 minutes after cooking.
Tip: You can also use
Procedure
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 on the centre of the oven floor (position 1). Stir once during cooking.
6 - 8 min. MICRO 100P
3.Add the white wine, the gravy powder and the cream, stir, cover and continue to cook. Stir once during cooking.
3 - 5 min. MICRO 100P
4.Taste the stew, stir again and allow to stand for 5 minutes. Serve with parsley garnish.
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