Sharp R-209FW Operation Manual - Page 125

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 1 onion (50 g), finely chopped 100 ml white wine Seasoned gravy browning, for approx. /1 2 l gravy 300 ml cream 1 tbsp parsley, chopped 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. 7-10 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. 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 1 lemon, whole 2 tomatoes (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) 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. 11-14 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. 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 1 onion (50 g), finely chopped 1 clove garlic, crushed salt, pepper sugar 250 g tinned green beans 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. 124/GB-14