Sharp R-68ST manual Mushrooms with Rosemary, Stuffed HAM, Min P Let it cool, Min P Stir and bind

R-68ST CkBk_EN.qxd 7/27/07 12:21 PM Page GB-29

SOUPSANDSTARTERS

Spain

MUSHROOMS WITH ROSEMARY

Champiñones rellenos al romero

Total cooking time: approx. 12-18 minutes

Dish:	Dish with cover (1 l capacity )
	Shallow round dish with cover
	(diameter approx. 22 cm)
Ingredients
8	Large mushrooms (approx. 225 g), whole
2 tbsp	Butter or margarine (20 g)
1	Onion (50 g), chopped finely
50 g	Finely diced ham, ground black pepper,
	chopped rosemary
125 ml	Dry white wine
125 ml	Cream
2 tbsp	Flour (20 g)

Spain

STUFFED HAM

Jamón relleno

Total cooking time: approx. 12-16 minutes

Dish: Dish with cover (2 I capacity) shallow oval casserole dish (approx. 26 cm long)

8 long wooden skewers Ingredients

150 g Spinach, with stems removed

150 g Quark cheese, 20% fat content.

50 g Grated Emmental cheese, sweet Paprika

8Slices of cooked ham (400 g)

125ml Water

125ml Cream

2 tbsp	Butter or margarine (20 g)
2 tbsp	Flour (20 g)
1tsp	Butter or margarine to grease
	the baking dish

1.Cut the stems out of the mushrooms and cut the stems into small pieces.

2.Add the butter to the dish and spread on the bottom. Add the onions, diced ham mushroom stems, season with pepper and rosemary, cover and cook.

3-5 Min. 100 P Let it cool.

3.Heat 100 ml of wine and the cream in a second covered dish.

2-3 Min. 100 P

4.Mix the flour with the rest of the wine, mix with the hot liquid, cover and cook. Stir from time to time.

1-2 Min. 100 P

5.Fill the mushrooms with the ham stuffing, place in the sauce and gratinate on the rack.

1.2-3 Min. 100 P

2.6-8 Min. 50 P

Allow the mushrooms to stand for approx. 2 minutes after cooking.

1.Cut the spinach into fine pieces, mix with the quark and cheese and season according to taste.

2.Add a table spoon of the filling to each slice of cooked ham and roll. Set the ham with a wooden skewer.

3.Make béchamel sauce. To do this add the liquid to the dish, cover and heat.

3-4 Min. 100 P

Knead the butter with the flour, add to the liquid and beat this smooth with the whisk until it dissolves. Season, boil and allow it to bind.

1/2-1 Min. 100 P Stir and bind.

4.Pour the sauce into the greased baking dish, place the rolls in it, cover the dish and cook. To grill take off the cover and place the baking dish on the rack.

1.7-10 Min. 100 P

2.7-8 Min. 50 P

Allow the ham rolls to stand for approx. 5 minutes after cooking.

Tip:

You can also use ready-made béchamel sauce from a retail outlet.

ENGLISH

GB-29