Sharp R-231 Serie Bedienungsanleitung Seite 163

Germany
CAMEMBERT TOAST
Total cooking time: approx. 1-2 minutes
Utensil:
Ingredients
4
2 tbsp
150 g
4 tsp
Netherlands
MUSHROOM SOUP
Champignonsoep
Total cooking time: approx. 13-17 Minutes
Utensil: Bowl with Lid (2 l Capacity)
Ingredients
200 g
1
300 ml
300 ml
2
2
1
150 g
R-231(IN)W [07 EN].indd 22 R-231(IN)W [07 EN].indd 22
Downloaded from www.Manualslib.com
slices of bread for toasting
butter or margarine (20 g)
Camembert
Cranberry jelly
Cayenne pepper
mushrooms, sliced
onion (50 g), finely chopped
meat stock
Cream
1 / tbsps Flour (25 g)
2
1 / tbsps Butter or Margarine (25 g)
2
Salt & Pepper
Egg
Crème fraîche
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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. 800 W
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.
1. Place the vegetables and the stock in the bowl,
cover and cook.
8-9 Mins. 800 W
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.
5-6 Mins. 800 W
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. 800 W
Allow the soup to stand for about 5 minutes after
cooking.
161/GB-22
RECIPES
9/9/2013 1:34:43 PM 9/9/2013 1:34:43 PM