RECIPES

Switzerland

ZÜRICH VEAL IN CREAM

Total cooking time: approx. 12-16 minutes

Utensil: dish with lid (2 l capacity) Ingredients

600 g

veal fillet

1 tbsp

butter or margarine

1onion (50 g), finely chopped

100ml white wine

Seasoned gravy browning, for approx. 1/2 l gravy

300ml cream

1 tbsp parsley, chopped

France

SOLE FILLETS

Total cooking time: approx. 11-14 minutes

Utensil: shallow,oval oven dish with microwave foil (approx. 26 cm long)

Ingredients

400 g sole fillets

1lemon, whole

2tomatoes (150 g)

1 tsp

butter or margarine for greasing

1 tbsp

vegetable oil

1 tbsp

parsley, chopped

 

salt & pepper

4 tbsps

white wine (30 ml)

2 tbsps

butter or margarine (20 g)

Greece

BRAISED LAMB WITH GREEN BEANS

Total cooking time: approx. 20-24 minutes

Utensil: shallow oval soufflé mould with lid (about 26 cm long)

Ingredients

1-2

tomatoes (100 g)

400 g

lamb, boned

1 tsp

butter or margarine for greasing the bowl

1onion (50 g), finely chopped

1clove garlic, crushed salt, pepper

sugar

250g tinned green beans

1.Cut the fillet into finger-width strips.

2.Grease the dish all over with the butter. Put the onion and the meat into the dish, cover and cook. Stir once during cooking.

7-9 Mins. 800 W

3.Add the white wine, gravy browning and cream, stir, cover and continue cooking. Stir occasionally. 5-6 Mins. 800 W

4.Test the veal, stir the mixture once more and allow to stand for approx. 5 minutes. Serve garnished with parsley.

1.Wash the sole fillets and pat them dry. Remove any bones.

2.Cut the lemon and the tomatoes into thin slices.

3.Grease the oven dish with butter. Place the fish fillets inside and drizzle the vegetable oil over them.

4.Sprinkle parsley over the fish, place the tomato slices on top and season. Place the lemon slices on top of the tomatoes and pour the white wine over them.

5.Place small pats of butter on top of the lemon, cover and cook.

10-12 Mins. 800 W

After cooking allow the fish fillets to stand for approx. 2 minutes.

Tip:This recipe can also be used for Haddock, Halibut, Mullet, Plaice or Cod.

1.Skin and remove the stalks of the tomatoes, then purée in a blender or food processor.

2.Cut the lamb into large chunks. Grease the bowl with butter. Add meat, onions and garlic, season, cover and cook.

9-11 Mins. 800 W

3.Add beans and puréed tomatoes to the meat,

cover and continue cooking.

11-13 Mins. 560 W

After cooking, leave the lamb to stand for approximately 5 minutes.

Tip:If you prefer to use fresh beans, these should be pre-cooked.

150/GB-21

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Sharp R-239 operation manual Zürich Veal in Cream, Sole Fillets, Braised Lamb with Green Beans, Switzerland
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R-239 specifications

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