RECIPES

ASPARAGUS SOUFFLÉS

For 2 servings

Total cooking time: approx. 25 minutes

Utensils: Bowl with 0.5 Iitre capacity

4 Ramekin dishes (diameter approx. 8cm) Glass tray

Steam tray

Ingredients

50 g Mushrooms, roughly chopped

25 g Smoked ham, finely diced

170 g Bottled asparagus (save the liquid)

1Tomato (60g), quartered

25g Sour cream

50 ml

Asparagus liquid

1 tsp

Plain flour

1Egg yolk

1Egg white

Salt, pepper, ground nutmeg Butter to grease the dishes

BACON RISOTTO

Total cooking time: approx. 35 minutes

Utensils: Shallow, oval ovenproof dish (diameter 22cm)

Glass tray Steam tray

Ingredients

50 g

Smoked, streaky bacon, finely diced

50 g

Onion, finely chopped

200 g

Round-gram (Arborio) rice

300 ml

Meat stock (cold)

70 g

Grated Swiss Brinz cheese

 

(alternatively grated Emmentaler)

1 pinch

Saffron

 

Salt, pepper

Procedure

1.Mix together in a small bowl the sour cream, asparagus liquid, flour and seasonings. Heat on the centre of the oven floor (position 1). Stir once during heating.

50 sec. MICRO 100P Then allow the sause to cool.

2.Grease the ramekin dishes. Beat the egg white until stiff peaks form.

3.Trim 5 asparagus spears per dish to about 1cm higher than the dish. Arrange the spears around the rim of each dish. Cut the trimmed sections into thin slices.

4.Mix the egg yolk into the cooled sauce. Add the mushrooms, ham and asparagus slices and mix well. Finally, fold in the egg white.

5.Spoon the mixture into the dishes to just under the rim. Place a tomato segment on top of each. Place the ramekin dishes into the steam tray on the glass tray in lower position (position 2).

25 min. STEAM HIGH Position 2

Procedure

1.Place the diced bacon and chopped onion in the dish.

2.Add the rice and the stock, and mix well. Place the dish into the steam tray on the glass tray in lower position (position 2).

35 min. STEAM HIGH Position 2

3.Mix in the cheese and saffron and season to taste.

Tip: Accompany with sauféed chanterelle or cultivated white mushrooms and a mixed salad.

BREAD DUMPLINGS

Total cooking time: approx. 25 minutes

Utensils: 5 cups or pudding dishes Small bowl with lid Glass tray

Steam tray

Ingredients

20 g Butter or margarine

50 g Onion, finely chopped About 500 ml Milk

200 g Dried bread cubes (from about 5 bread rolls)

3Eggs

Butter to grease the cup

AX1100_eng.indd 54

Procedure

1.Place the butter and the onion into the small bowl and cover. Place the bowl on the centre of the oven floor (position 1) and cook.

approx. 2 min. MICRO 100P

2.Cut the bread rolls into rough cubes, cover with the milk and allow to stand for 10 minutes. Beat the eggs.

3.Mix the onion, eggs and softened bread to a smooth dough. Add a little more milk if neccessary.

4.Lightly grease the cups with butter and divide the dough equally among 5 cups. Place the cups into the steam tray on the glass tray in lower position (position 2) and cook.

25 min. STEAM HIGH Position 2

Allow the dumplings to stand for about 5 minutes in the oven without opening the door.

5.Turn the dumplings out onto a plate to serve.

EN – 54

10.11.12 2:08:01 PM

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Sharp AX-1100 operation manual Asparagus Soufflés, Tsp Plain flour Egg yolk Egg white, Bacon Risotto, Bread Dumplings

AX-1100 specifications

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