Sharp R-26ST manual Recipes for Express Menu, 158/GB-14, Gratin C2-2, Spinach gratin

7. R-26ST English 27.01 27/1/06 4:59 PM Page 15

RECIPES FOR EXPRESS MENU

GRATIN (C2-2)

Spinach gratin

Ingredients

0,5 kg	1,0 kg	1,5 kg
150 g	300 g	450 g	leaf spinach (defrosted, drained)
15 g	30 g	45 g	onion (finely chopped)
			salt, pepper, nutmeg
150 g	300 g	450 g	boiled potatoes (sliced)
35 g	75 g	110 g	cooked ham (diced)
50 g	100 g	150 g	crème fraîche
1	2	3	eggs
40 g	75 g	115 g	grated cheese
			paprika powder

GRATIN (C2-2)

Potato-courgette-gratin

Ingredients

0,5 kg	1,0 kg	1,5 kg
200 g	400 g	600 g	potatoes (sliced)
115 g	230 g	345 g	courgette (finely sliced)
75 g	150 g	225 g	crème fraîche
1	2	3	eggs
1/2	1	2	clove of garlic (crushed)
			salt, pepper
40 g	80 g	120 g	feta cheese (diced)
10 g	20 g	30 g	sunflower kernel
			paprika powder

Preparation

1.Mix together the leaf spinach with the onion and season with salt, pepper and nutmeg.

2.Grease the gratin dish. Place alternate layers of potato slices, diced ham and spinach in the dish. The top layer should be spinach.

3.Mix the eggs with crème fraîche, add salt and pepper and pour over the vegetables.

4.Cover the gratin with the grated cheese, sprinkle with paprika powder and cook on EXPRESS MENU C2-2, “Gratin”.

5.After cooking, let stand for 5 minutes.

Preparation

1.Grease the gratin dish and place alternate layers of potato slices and courgette in the dish.

2.Mix the eggs with crème fraîche, season with salt, pepper and garlic and pour over the vegetables.

3.Crumble the feta cheese and sprinkle over the gratin.

4.Finally sprinkle the gratin with sunflower kernel and paprika powder and cook on EXPRESS MENU C2-2, “Gratin”.

5.After cooking, let stand for 5 minutes.

ENGLISH

158/GB-14