Zurich Veal Stew - AEG Electrolux MCD1751E Gebrauchsanweisung

1. AG-61+62D-EU English
Recipes
Stuffed ham
Total cooking time: approx. 15-21 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Shallow oval gratin dish with lid
or microwave cling film
(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
6 slices 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
Tip: You can also use ready-made béchamel sauce for
this recipe.

Zurich veal stew

Total cooking time: approx. 11-15 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Ingredients
600 g veal fillet
1 tbsp butter or margarine
1 onion (50 g), finely chopped
100 ml white wine
gravy thickener to make approx. 1/2 litre
300 ml cream
salt & pepper
1 tbsp parsley, chopped
Stuffed potatoes
Total cooking time: approx. 12 - 16 minutes
Utensils: Bowl with lid (2 litre capacity)
China plates
Ingredients
4 medium-sized potatoes (400 g)
100 ml water
60g ham, finely diced
1
/ onion (25 g), finely chopped
2
75-100 ml milk
2 tbsp grated Parmesan cheese (20 g)
salt & pepper
2 tbsp grated Emmental cheese
02/12/2005 09:54 Page 27
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.
3-4 min. 800 W
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. 800 W
Stir and taste.
4. Pour the sauce into the greased dish, place the ham
rolls in the dish and cook with the lid on. To brown
the top, remove the lid and place the dish on the rack.
1. 6-9 min. 800 W
2. 5-7 min. 400 W
Allow the ham rolls to stand for approximately 5
minutes after cooking.
1. Slice the meat into finger-thick strips.
2. Smear the butter evenly around the dish. Add the
onion and the meat to the dish, cover and cook. Stir
once during cooking.
7-10 min. 800 W
3. Add the white wine, the gravy powder and the cream,
stir, cover and continue to cook.
Stir once during cooking.
4-5 min. 800 W
4. Taste the stew, stir again and allow to stand for 5
minutes. Serve with parsley garnish.
1. Put the potatoes in the bowl, add the water, cover and
cook. Turn once during cooking.
8-10 min. 800 W
Allow to cool.
2. Halve the potatoes lengthways and carefully scoop out
the flesh. Mix the potato with the ham, onion, milk and
Parmesan until it is smooth. Season with salt and
pepper.
3. Fill the potato skins with the mixture, top with the
grated Emmental, place on the plates and cook.
4-6 min. 800 W
Leave the potatoes to stand for about 2 minutes after
cooking.
UK
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