Sharp R-68ST manual Stuffed Potatoes, Courgette and Noodle Pudding, Min P Let the food cool

R-68ST CkBk_EN.qxd 7/27/07 12:21 PM Page GB-37

VEGETABLES, POTATOES AND CASSEROLES, RICE AND DUMPLINGS

Spain

STUFFED POTATOES

Patatas Rellenas

Total cooking time: 13-17 minutes

Dish: Dish with cover (2 l capacity) Porcelain place

Ingredients
4	Medium-sized potatoes (400 g)
100 ml	Water
60 g	Ham, finely diced
1/2	Onion (25 g), chopped finely
75-100 ml	Milk
2 tbsp	Grated Parmesan cheese (20 g)
	Salt
	Pepper
2 tbsp	Grated Emmental cheese

Germany

COURGETTE AND NOODLE PUDDING

Total cooking time: approx. 30-38 minutes

Dish:	Dish with cover (2 l capacity)
	Casserole dish (approx. 26 cm long)
Ingredients
500 ml	Hot water
1/2 tsp	Oil
80 g	Macaroni
	Salt
400 g	Tomatoes, Canned, cut into pieces

3Onions (150 g), Chopped finely Basil, Thyme, Salt, Pepper

400 g Courgettes, in slices

150 g Sour cream

2 Eggs

100 g Grated Cheddar

1.Place the potatoes in the dish, add the water and cook while covered. Stir once during the process.

9-11 Min. 100 P Let the food cool.

2.Halve the potatoes lengthways and hollow them out carefully. Stir the mashed potato together with the ham, onion, milk and Parmesan cheese into a smooth mash. Season with salt and pepper.

3.Fill the mash into the potatoes halves, sprinkle with Emmental, place on the plate and cook.

4-6 Min. 100 P

Let the potatoes stand for approx. 2 minutes after cooking.

1.Add water, oil, and salt in a bowl and cook with covered lid.

3-5 Min. 100 P

2.Break the macaroni into pieces, add, stir and allow to soak.

9-11 Min. 30 P

Drain the noodles and let them cool.

3.Stir the tomatoes with the onions and season well. Add the macaroni to the casserole dish and pour the tomato sauce over them. Put courgettes slices on top.

4.Beat the sour cream with the eggs and pour over the casserole. Sprinkle the grated cheese over this and cook.

1.23-25 Min. 100 P in addition

2.ca. 5 Min. 70 P

Allow the casserole to stand for approx. 5-10 minutes after cooking.

ENGLISH

GB-37