17
RECIPES FOR EXPRESS COOK MENUS
ENGLISH
CHICKEN PAN WITH VEGETABLES (EC-5)
Spicy chicken fricassee
Ingredients
0,5 kg 1,0 kg
60 g 120 g long grain rice (parboiled)
1 1 sachet saffron
25 g 50 g onion (sliced)
50 g 100 g red pepper (in strips)
50 g 100 g leek (in strips)
150 g 300 g fillet of chicken breast (cubed)
pepper, paprika powder
10 g 20 g butter or margarine
150 ml 300 ml meat stock
Preparation
1. Mix the rice and saffron and place in the
greased dish.
2. Mix the onions, red pepper, leek and chicken.
Season and place on the rice.
3. Put butter on the top.
4. Pour the stock over and cover with microwave
foil and cook on EXPRESS COOK EC-5,
“Chicken Pan with Vegetables”.
5. After cooking, let stand for 5-10 minutes.
GRATINATED FISH FILLET (EC-7)
Fish gratin Italian style
Ingredients
0,5 kg 1,0 kg
200 g 430 g fish fillet
1
/
2 tbsp 1 tbsp lemon juice
1
/
2
tbsp 1 tbsp anchovy butter
30 g 50 g Gouda (grated)
salt and pepper
150 g 300 g fresh tomatoes
1 tbsp 1
1
/
2
tbsp chopped mixed herbs
100 g 180 g Mozarella
1
/
2
tbsp
3
/
4
tbsp basil (chopped)
Preparation
1. Wash and dry the fish and sprinkle with lemon
juice, salt and grease with anchovy butter.
2. Place in a gratin dish.
3. Sprinkle the Gouda over the fish.
4. Wash the tomatoes and remove the stalk-spore.
Cut into slices and place on top of the cheese.
5. Season with salt, pepper and the mixed herbs.
6. Drain the Mozarella, cut into slices and place on
the tomatoes. Sprinkle the basil over the cheese.
7. Place the gratin dish on the turntable and cook
on EXPRESS COOK EC-7, “Gratinated fish fillet”.
8. After cooking let stand for approx. 5 minutes.
Preparation
1. Mix together the minced meat, onion, egg and
the breadcrumbs. Season with salt and pepper.
Place the meat dough into a casserole dish.
2. Mix the meat stock with the tomato purée.
3. Add the liquid, potatoes, carrots and parsley to
the meat, mix it up well.
4. Cover and cook on EXPRESS COOK EC-6,
“Mince and Onion”.
5. When the oven stops and the audible signals
sound, stir and re-cover.
6. After cooking, stir and stand for approx. 5
minutes. Sprinkle with parsley and serve.
MINCE AND ONION (EC-6)
Ingredients
0,5 kg 1,0 kg
150 g 300 g minced meat (
1
/
2 beef,
1
/
2 pork)
50 g 100 g onion (finely chopped)
1
/
2
1 egg
15 g 30 g white breadcrumbs
salt and pepper
115 ml 230 ml meat stock
20 g 40 g tomato purée
65 g 125 g potatoes (finely chopped)
65 g 125 g carrots (finely chopped)
1
/
2 tbsp 1 tbsp parsley (chopped)
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