RECIPES
Germany
CAMEMBERT TOAST
Total cooking time: approx.
Ingredients
4 | slices of bread for toasting |
2 tbsp | butter or margarine (20 g) |
150 g | camembert |
4 tsp | cranberry jelly |
| cayenne pepper |
Netherlands
MUSHROOM SOUP
Total cooking time: approx.
Utensil: Bowl with Lid (2 l Capacity) Ingredients
200 g | mushrooms, sliced |
1 | onion (50 g), finely chopped |
300 ml | meat stock |
300 ml | cream |
21/2 tbsps flour (25 g)
21/2 tbsps butter or margarine (25 g) salt & pepper
1 egg
150 g crème fraîche
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 and heat for
11/2-21/2 min. 
800 W
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.
1.Place the vegetables and the stock in the bowl, cover and cook.
8-9 min. 
800 W
2.Blend all the ingredients in the mixer.
3.Mix the flour and butter to a dough and smooth into the soup. Season with salt and pepper, cover and cook. Stir after cooking.
4-6 min. 
800 W
4.Mix the egg yolk with the cream, gradually stir into the soup. Heat for a short time, but do not let it boil!
1-2 min. 
800 W
Allow the soup to stand for about 5 minutes after cooking.
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