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Recipes

ESPAÑOLENGLISH

Germany

Beef Fillet in Puff Pastry

Total cooking time: approx. 34-41 minutes

Utensils: Bowl with cover (2 l contents)

Casserole dish (approx. 26 cm long)

Ingredients

300 g Puff pastry, frozen

1 tbsp Butter or margarine

150 g Marbled bacon, diced

4-5 Spring onions (150 g), sliced in rings

300 g Mushrooms, in slices,

1 kg Beef fillet

1 tbsp Vegetable oil

1 tbsp Parsley, finely chopped

1 Garlic clove, crushed

1 Egg

Salt

Pepper

1-2 tbsps Milk

Preparation

1. Thaw the puff pastry according to package

directions. Distribute butter in the bowl, add bacon,

onions and mushrooms, cover and steam. Stir once

during cooking.

4-6 Min. 100 P

Drain the fluid.

2. Wash the beef fillet, pat dry with paper towels, and

rub with oil. Place onto the high rack and bake. Stir

once during cooking.

15-17 Min. 30 P

3. Mix the parsley and garlic clove with the steamed

vegetables, season with salt and pepper.

4. With a rolling pin, roll the puff pastry into a square

(35 x 35 cm). Reserve some dough for garnish.

5. Separate the egg. Baste the egg onto the edges of

the dough, place half of the vegetable mixture on

the center of the dough.

6. Season the meat with salt and pepper and place on

top of the vegetables. Evenly distribute the rest of

the vegetable mixture on top of the meat. Fold the

puff pastry over the meat-vegetable-mix and push

the edges closed. Pierce the dough several times

with a fork.

7. Rinse the casserole dish with cold water, place the

puff pastry into the casserole dish with the closed

edge on the bottom.

8. For garnish, cut out shapes from the rest of the puff

pastry and decorate.

9. Mix the egg yolk and milk, baste the dough with

this mixture and bake on the low rack in the pre-

heated microwave oven.

15-18 Min. 50 P/230°C

After cooking, let the beef fillet in puff pastry stand for

10 minutes.

China

Prawn Chili

Makes 2 servings

Total cooking time: approx. 6-8 minutes

Utensils: Bowl with cover (1 l contents)

Bowl with cover (2 l contents)

Ingredients

6 Prawn (240 g without shell)

45 ml White wine

2 Small leek (200 g)

1-2 Chili pepper, hot

20 g Ginger

1 tbsp Food starch

2 tbsps Vegetable oil (20 g)

1½ tbsps Soy sauce (20 ml)

1 tbsp Sugar

1 tbsp Vinegar

Preparation

1. Wash the prawns. Remove the shell and tail. Cut

the backside and remove the veins. Cut each prawn

into 2 or 3 pieces. Place one shallow cut into each

piece, so that the prawn won’t shrink. Place the

prawn into a bowl, sprinkle with white wine, cover

and marinate.

2. Wash the leek and chili peppers, pat dry. Cut leek

into 5 cm long pieces, cut chili peppers in half and

remove seeds. Peel the ginger and cut into slices.

3. Remove the prawn from the wine marinade, sprinkle

with food starch.

4. Put oil, leek, chili peppers and ginger slices into the

bowl, cover and heat.

approx. 2 Min. 100 P

5. Add the prawns. Season with soy sauce, sugar and

vinegar, stir, cover and cook.

4-6 Min. 100 P

After baking, let stand for about 1-2 minutes. Serve

hot.

Meat, Fish and Poultry

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