RECIPES

LASAGNE

Italy : Lasagne al forno

Total cooking time: approx. 23 - 28 minutes

Utensils: Bowl with lid (2 Iitre capacity) Shallow rectangular gratin dish (approx. 20x20x6 cm)

Ingredients

300 g

Tomatoes, tinned

50 g

Ham, finely diced

1

Onion (50 g), finely chopped

1Garlic clove, crushed

250g Minced beef

2 tbsp

Tomato puree (30 g)

 

Salt and pepper

 

Oregano, thyme, basil

150 ml

Creme fraiche

100 ml

Milk

50 g

Grated Parmesan cheese

1 tsp

Chopped mixed herbs

1 tsp

Olive oil

 

Salt, pepper and nutmeg

1 tsp

Vegetable oil for greasing dish

125 g

Green lasagne sheets

1 tsp

Grated Parmesan cheese

1 tsp

Butter or margarine

STUFFED POTATOES

Spain : Patatas Rellenas

Total cooking time: approx. 10 - 14 minutes

Utensils: Bowl with lid (2 litre capacity) China plates

Ingredients

4Medium-sized potatoes (400 g)

100ml Water

60g Ham, finely diced

1/2 Onion (25 g), finely chopped

75-100 ml Milk

2 tbsp

Grated Parmesan cheese (20 g)

 

Salt

 

Pepper

2 tbsp

Grated Emmental cheese

Drink and Desserts

PEARS IN CHOCOLATE SAUCE

France : Poires au chocolat

Total cooking time: approx. 8 - 14 minutes

Utensils: Bowl with lid (2 Iitre capacity) Bowl with lid (1 Iitre capacity)

Ingredients

4

Pears (600 g)

60 g

Sugar

1

Packet of vanilla sugar (10 g)

1 tbsp

Pear liqueur, 30% proof

150 ml

Water

130 g

Plain chocolate, broken into pieces

100 g

Crème fraiche

AX1100_eng.indd 52

Procedure

1.Slice the tomatoes and mix with the diced onion and ham, garlic, minced beef and tomato puree. Season, cover the dish and cook on the centre of the oven floor (position1). Stir once during cooking.

6 - 8 min. MICRO 100P

2.Mix together the cream, milk, Parmesan cheese, herbs and oil. Season.

3.Grease the dish and cover the base with 1/3 of the pasta sheets. Spread half of the meat mixture on top of the pasta and cover with some of the cheese sauce. Lay another 1/3 of the pasta on top of this, followed by the meat mixture and some sauce. Finish with the last 1/3 of the pasta covered with a lot of sauce and top with grated Parmesan. Place butter flakes on top. Place the gratin dish into the glass tray in lower position (position 2) and cook.

17 - 20 min. COMBI LOW 50P

Leave the lasagne 5 to 10 minutes to stand after cooking.

Procedure

1.Put the potatoes in the bowl, add the water, cover and cook on the centre of the oven floor (position 1). Turn once during cooking.

7 - 9 min. MICRO 100P Allow to cool.

2.Halve the potatoes lengthways and carefully scoop out the flesh. Mix the potato with the ham, onion, milk and Parmesan until it is smooth. Season with salt and pepper.

3.Fill the potato skins with the mixture, top with the grated Emmental, place on the plates and cook on the centre of the oven floor (position 1).

3 - 5 min. MICRO 100P

Leave the potatoes to stand for about 2 minutes after cooking.

Procedure

1.Peel the pears, keeping them whole.

2.Put sugar, vanilla sugar, liqueur and water into the bowl. Stir and heat on the centre of the oven floor (position 1).

1- 2 min. MICRO 100P

3.Place the pears in the juice, cover and cook on the centre of the oven floor (position 1).

8- 10 min. MICRO 100P

Take the pears out of the juice and allow to cool.

4.Put 50 ml of the juice in the small bowl, add the cream and chocolate. Cover and heat on the centre of the oven floor (position 1).

1 - 2 min. MICRO 100P

5.Stir the sauce well and pour over the pears to serve.

Tip: You could also serve this with vanilla ice cream.

EN – 52

10.11.12 2:08:00 PM

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Image 54
Sharp AX-1100 Drink and Desserts, Lasagne, Stuffed Potatoes, Pears in Chocolate Sauce, Min. Micro 100P Allow to cool

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