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Recipes

ESPAÑOLENGLISH

Spain

Potato cream soup

“Crema de patata”

Total cooking time: approx. 16-22 minutes

Utensils: Two bowls with cover (2 l contents)

Ingredients

300 ml Meat broth

300 g Celery, diced

1 Onion (50 g), finely chopped

1 Bay leaf

500 ml Milk

2-3 tbsps Butter or margarine (20-30 g)

2 tbsps Flour (20 g), Salt, Pepper

Nutmeg, powdered

3 tbsps Cream (Crème Fraiche)

Preparation

1. Add broth, potatoes, onion and bay leaf to a bowl.

Cover and cook.

8-10 Min. 100 P

2. Remove the bay leaf; puree all ingredients with a

blender.

3. Heat the milk.

3-5 Min. 100 P

4. Mix butter and flour and add to milk.

5. Add potatoes mixture, spices and cream. Cover

and cook, stirring occasionally.

5-7 Min. 100 P

France

Onion soup

“Soupe á l’oignon et au fromage”

Total cooking time: approx. 15-19 minutes

Utensils: Bowl with cover (2 l contents)

4 soup bowls (each 200 ml)

Ingredients

1 tbsp Butter or margarine

2 Onions (100 g), in slices

800 ml Meat broth

Salt, pepper

2 Toast slices

4 tbsps Shredded cheese (40 g)

Preparation

1. Distribute the butter evenly in the bowl. Add onion

slices, meat broth and spices, cover and cook.

9-11 Min. 100 P

2. Toast the bread slices, dice them and distribute

evenly among the soup bowls. Pour soup over toast

cubes, top with shredded cheese.

3. Place the soup bowls onto the high rack and bake.

6-8 Min.

Germany

Meat Kebab

“Bunte Fleischspieße”

Total cooking time: approx. 17-20 minutes

Utensils: High rack

Four wooden sticks (approx. 25 cm

long)

Ingredients

400 g escalope of pork

100 g Bacon

2 Onions (100 g), quartered

4 Tomatoes (250 g), quartered

½ Green bell peppers (100 g) divided into eights

3 tbsps Oil

4 tsps Paprika

Salt

1 tsp Cayenne pepper

1 tsp Worcester sauce

Preparation

1. Cut the escalope of pork and bacon into 2-3 cm

large dices.

2. Alternate meat and vegetables and place onto the

four wooden sticks.

3. Mix oil and spices, cover sticks with the oil mixture.

Place the kebabs onto the high rack and bake. Turn

the kebabs after of the cooking time.

17-20 Min. 40 P

4. After cooking, let the sticks stand for about 2

minutes.

Italy

Lamb cutlets with herb butter

“Costolette di agnello al burro verde”

Total cooking time: approx. 22-27 minutes

Utensils: High rack

Ingredients

1-2 tbsps Parsley, finely chopped

1 Garlic clove, crushed

50 g Soft butter

2 tbsps Dry white wine

Pepper, fresh ground

8 Lamb cutlets (each 100 g)

Salt

Preparation

1. Mix parsley, garlic and butter. Slowly add wine,

season with pepper.

2. Wash cutlets, pat dry, slightly cut with a sharp knife

on the thickest part. Put herb butter mixture into this

opening. Cover the cutlets with the rest of the herb-

butter mixture.

3. Place the cutlets onto the high rack and bake.

14-16 Min. Turn over.

8-11 Min.

4. Salt after grilling, let stand for about 2 minutes.

Meat, Fish and PoultrySoups

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