R-33STD English 10/12/2002 15:19 Page 38

VEGETABLES, NOODLES, RICE AND DUMPLINGS

Italy

LASAGNE AL FORNO

Total cooking time: approx. 18-25 minutes

Utensils: Bowl with lid (2 l capacity) shallow square soufflé mould with lid (approx. 20 x 20 x 6 cm) Ingredients

300 g tinned tomatoes

50 g ham, finely cubed

1onion (50 g), finely chopped

1clove of garlic, crushed

250g minced meat (beef)

2tbsps mashed tomato (30 g)

 

salt & pepper

 

oregano, thyme, basil, nutmeg

150 ml

cream (crème fraîche)

100 ml

milk

50 g

grated Parmesan cheese

1 tsp

mixed chopped herbs

1 tsp

olive oil

1 tsp

vegetable oil to grease the mould

125 g

lasagne verde

1 tbsp

grated Parmesan cheese

1 tbsp

butter or margarine

Greece

POTATO-GARLIC PATÉ Skordaliá mé patates

Total cooking time: approx. 8-10 minutes

Utensils: bowl with lid (capacity 1 l) Ingredients

400 g boiled potatoes (with skins)

2-3 tbsp water

2-3 garlic cloves

6 tbsps olive oil

6 tbsps meat stock salt

juice of one lemon

1 mild chilli pepper

1.Cut the tomatoes into slices, mix with the ham, onion cubes, garlic, minced meat and mashed tomato. Season and cook with the lid on.

5-8 Min. 900 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 1/3 of the pasta. Put half of the minced meat mixture on the pasta and pour

on some sauce. Put an additional 1/3 of the pasta 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.

13-17 Min. 630 W

After cooking, let the lasagne stand for approximately 5-10 minutes.

1.Place the potatoes and water in the dish. Cover and cook. Stir once halfway through.

8-10 Min. 900 W

2.Peel the potatoes and press through a potato press or a fine sieve.

3.Crush the garlic cloves with the garlic press and add to the potatoes.

4.Add olive oil, meat stock, salt and lemon juice with the potatoes to taste, and stir until a smooth mixture is formed. Add more oil or stock as required.

5.Decorate the paté with chilli pepper rings and serve.

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Sharp R-33STD operation manual Lasagne AL Forno

R-33STD specifications

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