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23

ENGLISH

If you would like to adapt your favourite recipes for
the microwave, you should take note of the
following:
Shorten cooking times by a third to a half.  Follow
the example of the recipes in this cookery book.
Foods which have a high moisture content such as
meat, fish, poultry, vegetables, fruit, stews and
soups can be prepared in your microwave without
any difficulty.  Foods which have little moisture,
such as platters of food, should have the surface
moistened prior to heating or cooking.
The amount of liquid to be added to raw foods,
which are to be braised, should be reduced to
about two thirds of the quantity in the original
recipe.  If necessary, add more liquid during
cooking.

The amount of fat to be added can be reduced
considerably.  A small amount of butter, margarine
or oil is sufficient to flavour food. For this reason
your microwave is excellent for preparing low-fat
foods as part of a diet.

●

All the recipes in this cooker y book are
calculated on the basis of 4 servings - unless
otherwise stated.

●

Recommendations relating to suitable utensils
and the total cooking times are given at the
beginning of every recipe.

●

As a rule the quantities shown are assumed to
be wholly consumable, unless specifically
indicated otherwise.

●

When eggs are given in the recipes they are
assumed to have weight of approx. 55 g
(grade M).

Leaf Spinach

300   100P

5-7 

wash dry well, cover, stir once or twice during cooking

-

Cauliflower

800

100P

15-17

1 whole head, cover, divide into florets, stir 

5-6

tbsps

500

100P

10-12

during cooking

4-5

tbsps

Broccoli

500

100P

10-12

divide into florets, cover, stir occasionally during cooking

4-5

tbsps

Mushrooms

500

100P

8-10

whole heads, cover, stir occasionally during cooking

- 

Chinese leaves

300

100P

9-11

cut into strips, cover, stir occasionally during cooking

4-5

tbsps

Peas

500

100P

9-11

cover, stir occasionally during cooking

4-5

tbsps

Fennel

500

100P

9-11

cut into quarters, cover, stir occasionally during cooking

4-5

tbsps

Onions

250

100P

5-7

whole, cook in microwave foil

- 

Kohlrabi

500

100P

10-12

dice, cover, stir occasionally during cooking

50ml

Carrots

500

100P

10-12

cut into rings, cover, stir occasionally during cooking

4-5

tbsps

300

100P

9-12

Green peppers

500

100P

7-9

cut into strips, stir once or twice during cooking

4-5

tbsps

Boiled potatoes (skins on) 500

100P

9-11

cover, stir occasionally during cooking

4-5

tbsps

Leeks

500

100P

9-11

cut into rings, cover, stir occasionally during cooking

4-5

tbsps

Red cabbage

500

100P

10-12

cut into strips, stir once or twice

50ml

during cooking

Brussels sprouts

500

100P

9-11

whole sprouts, cover, stir occasionally during cooking

50ml 

Boiled Potatoes (salted) 500

100P

9-11

cut into large pieces of a similar size, add a little salt, 

150ml

cover, stir occasionally during cooking

Celery

500

100P

9-11

dice finely, cover, stir occasionally during cooking

50ml

White cabbage

500

100P

10-12

cut into strips, cover, stir occasionally during cooking

50ml

Courgettes

500

100P

9-11

slice, cover, stir occasionally during cooking

4-5

tbsps

R-234 ENGLISH  22/1/01  12:29 pm  Page 23

24

Germany

Total cooking time: approx. 1-2 minutes
Utensil:
Ingredients
4    

slices of bread for toasting

2 tbsp

butter or margarine (20 g)

150 g  Camembert
4 tsp

Cranberry jelly
Cayenne pepper

1.  Toast the bread and spread with butter.
2.  Cut the Camembert into slices and arrange on 

top of the toast. Put the cranberry jelly in the 
middle of the cheese and sprinkle with cayenne
pepper.

3.  Place the toast on a plate and heat for

1-2 Mins. 100 P

Tip:You can vary this recipe according to your 

taste. For example, you can use fresh 
mushrooms and grated cheese or cooked ham, 
asparagus and Emmental cheese.

Netherlands

Champignonsoep
Total cooking time: approx. 13-17 Minutes
Utensil: Bowl with Lid (2 l Capacity)
Ingredients
200 g

mushrooms, sliced

1

onion (50 g), finely chopped

300 ml

meat stock 

300 ml

Cream

2

1/

2

tbsps Flour (25 g)

2

1/

2

tbsps Butter or Margarine (25 g)

Salt & Pepper

1

Egg

150 g

Crème fraîche

1.  Place the vegetables and the stock in the bowl,

cover and cook.
8-9 Mins. 100 P

2. Blend all the ingredients in the mixer.
3.  Mix the flour and butter to a dough and smooth

into the soup. Season with salt and pepper, cover
and cook. Stir after cooking.
4-6 Mins. 100 P

4.  Mix the egg yolk with the cream, gradually stir

into the soup. Heat for a short time, but do not let
it boil!
1-2 Mins. 100 P
Allow the soup to stand for about 5 minutes after
cooking.

R-234 ENGLISH  22/1/01  12:29 pm  Page 24

25

ENGLISH

France

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. 100 P
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.

Switzerland

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. 100 P

3.  Add the white wine, gravy browning and cream,

stir, cover and continue cooking.  Stir occasionally.
5-6 Mins. 100 P

4.  Test the veal, stir the mixture once more and allow

to stand for approx. 5 minutes.  Serve garnished
with parsley.

Greece

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. 100 P

3. Add beans and puréed tomatoes to the meat,

cover and continue cooking. 
11-13 Mins. 70 P
After cooking, leave the lamb to stand for
approximately 5 minutes.

Tip:If you prefer to use fresh beans, these should be

pre-cooked.

R-234 ENGLISH  22/1/01  12:29 pm  Page 25

26

France

Total cooking time 19-21 minutes
Utensils: Bowl with lid (2 l capacity)
Ingredients
5 tbsp olive oil (50 ml)
1 clove  garlic, crushed
1

onion (50 g), sliced

1

small aubergine (250 g), cut into cubes

1

courgette (200 g), into cubes

1

pepper (200 g), cut into large cubes

1

Small fennel (75 g) cut into large cubes

1

bouquet garni

200 g tinned artichoke hearts, cut into quarters

salt, pepper

1.  Place the olive oil and garlic clove in the bowl. Add

the prepared vegetables, except the artichoke hearts,
and season with pepper. Add the bouquet garni,
cover and cook, stirring once. 
19-21 Mins. 100 P  
For the last 5 minutes, add the artichoke hearts and heat.

2. Season the ratatouille to taste with salt and pepper.

Remove the bouquet garni before serving. After
cooking, leave the ratatouille to stand for around 2
minutes.

Tip:Ratatouille can be served hot with meat dishes.

Served cold, it also makes an excellent starter.

A bouquet garni consists of: one stalk of parsley,
a bunch of herbs suitable for seasoning soup, one
stalk of lovage, one stalk of thyme, several bay
leaves.

Italy

Total cooking time 22-27 minutes
Utensils: Bowl with lid (2 l capacity)

shallow square soufflé mould with lid
(approx 20 x 20 x 6 cm)

Ingredients
300 g tinned tomatoes
50 g

ham, finely cubed

1

onion (50 g), finely chopped

1

clove of garlic, crushed

250 g minced meat (beef)
2 tbsp mashed tomato (30 g)

salt, pepper
oregano, thyme, basil, nutmeg

150 ml cream (crème fraîche)
100 ml milk
50 g

grated Parmesan cheese

1 tsp

mixed chopped herbs

1 tsp

olive oil

1 tsp

vegetable oil to grease the mould

125 g lasagne verde
1 tbsp grated Parmesan cheese
1 tbsp  butter or margarine

1.  Cut the tomatoes into slices, mix with the ham

and onion, garlic, minced meat and mashed
tomato. Season and cook with the lid on.
7-9 Mins. 100 P

2. Mix the cream with the milk, Parmesan cheese,

herbs, oil, and spices.

3. Grease the soufflé mould and cover the bottom of

the mould with about 

1/3

of the pasta. Put half of

the minced meat mixture on the pasta and pour
on some sauce. Put an additional 

1/3

of the

pasta on top followed by another layer of the
minced meat mixture and some sauce, finishing
with the remaining pasta on top. Finally, cover the
pasta with lots of sauce and sprinkle with
Parmesan cheese. Place butter flakes on top and
cook with the lid on. 
15-18 Mins. 70 P 
After cooking, let the lasagne stand for
approximately 5-10 minutes.

R-234 ENGLISH  22/1/01  12:30 pm  Page 26