RECIPES

BARLEY SOUP

Switzerland : Bündner Gerstensuppe

Total cooking time: approx. 26 - 33 minutes

Utensils: Bowl with lid (2 Iitre capacity)

Ingredients

2 tbsp Butter or margarine (20 g)

1Onion (50 g), finely chopped

1-2 Carrots (130 g), sliced

15g Celery, diced

1

Leek (130 g), in rings

3White cabbage leaves (100 g) in strips

200g Veal bones

50g Streaky bacon, in strips

50g Barley grains

700 ml

Meat stock

 

Pepper

4

Wiener sausages (300 g)

Procedure

1.Put the butter and diced onion in the dish and cover with the lid. Place it on the centre of the oven floor (position 1) and cook.

approx. 1 - 2 min. MICRO 100P

2.Add the vegetables to the dish. Then add the bones, the strips of bacon and the barley and fill with the meat stock. Season with pepper and cook with the lid on.

1.9 - 11 min. MICRO 100P

2.16 - 20 min. MICRO 50P

3.Chop the sausages into small pieces and heat them for 5 minutes in the dish.

4.After cooking, let the soup stand for 5 minutes. Take the bones out of the soup before serving.

ENGLISH

MUSHROOM SOUP

Netherlands : Champignonsoep

Total cooking time: approx. 10 - 13 minutes

Utensils: Bowl with lid (2 litre capacity)

Ingredients

200 g

Mushrooms, sliced

1

 

Onion (50 g), finely chopped

300 ml

Meat stock

300 ml

Cream

21/2

tbsp

Plain flour (25 g)

21/2

tbsp

Butter or margarine (25 g)

 

 

Salt and Pepper

150 g

Crème fraiche

CAMEMBERT TOAST

Germany : Camemberttoast

Total cooking time: approx. 11/2 - 21/2 minutes

Utensils: Flat dish

Ingredients

4

Slices of bread for toasting (80 g)

2 tbsp

Butter or margarine (20 g)

150 g

Camembert

4 tsp

Cranberry jelly (40 g)

 

Cayenne pepper

Procedure

1.Place the vegetables and meat stock into the dish. Cover the dish, place it on the centre of the oven floor (position 1) and cook.

7 - 9 min. MICRO 100P

2.Blend all ingredients with a mixer. Add the cream.

3.Knead the flour and butter into dough and mix into the mushroom soup until smooth. Season with salt and pepper, cover and continue to cook.

3 - 4 min. MICRO 100P

4.After cooking stir in crème fraîche, if desired.

Procedure

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. Place the plate on the centre of the oven floor (position 1) and heat.

approx. 11/2 - 21/2 min. MICRO 100P

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.

EN – 47

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Sharp AX-1100 operation manual Recipes, Barley Soup, Mushroom Soup, Camembert Toast
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