Sharp R-231 Serie Bedienungsanleitung Seite 165

Italy
LASAGNE
Total cooking time 22-27 minutes
Utensils: Bowl with lid (2 l capacity)
Ingredients
300 g
50 g
1
1
250 g
2 tbsp
150 ml cream (crème fraîche)
100 ml milk
50 g
1 tsp
1 tsp
1 tsp
125 g
1 tbsp
1 tbsp
France
RATATOUILLE
Total cooking time 19-21 minutes
Utensils: Bowl with lid (2 l capacity)
Ingredients
5 tbsp
1 clove garlic, crushed
1
1
1
1
1
1
200 g
R-231(IN)W [07 EN].indd 24 R-231(IN)W [07 EN].indd 24
Downloaded from www.Manualslib.com
shallow square soufflé mould with lid
(approx 20 x 20 x 6 cm)
tinned tomatoes
ham, finely cubed
onion (50 g), finely chopped
clove of garlic, crushed
minced meat (beef)
mashed tomato (30 g)
salt, pepper
oregano, thyme, basil, nutmeg
grated Parmesan cheese
mixed chopped herbs
olive oil
vegetable oil to grease the mould
lasagne verde
grated Parmesan cheese
butter or margarine
olive oil (50 ml)
onion (50 g), sliced
small aubergine (250 g), cut into cubes
courgette (200 g), into cubes
pepper (200 g), cut into large cubes
Small fennel (75 g) cut into large cubes
bouquet garni
tinned artichoke hearts, cut into quarters
salt, pepper
manuals search engine
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. Stir during
cooking.
7-9 Mins. 800 W
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
the minced meat mixture on the pasta and pour
on some sauce. Put an additional
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.
15-16 Mins. 560 W
After cooking, let the lasagne stand for approximately
5-10 minutes.
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.
18-20 Mins. 800 W
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.
163/GB-24
RECIPES
1 / of the pasta. Put half of
3
1 / of the pasta
3
9/9/2013 1:34:44 PM 9/9/2013 1:34:44 PM