Sharp R-85ST-A operation manual Bread dumplings, Oven-baked lasagne

R-85ST-A_En Ckbk.qxd 7/2/07 2:42 PM Page 47

Vegetables, Noodles, Rice and Pasta

Austria

Bread dumplings

Semmelknödel (for 5 servings)

Total cooking time: approx. 7-10 minutes

Utensils required: bowl with lid (1 litre size)

6 cups or blancmange moulds

Ingredients

2 tbsp butter or margarine (20 g)

1onion (50 g), finely chopped

500ml milk

200g dried bread cubes

(from approx. 5 bread rolls)

3eggs

Preparation

1.Cut the bread rolls into small cubes and soak in the milk.

2.Divide the fat on the bottom of the bowl and add the chopped onion. Cover and cook.

1-2 min. 900 W

3.Add the onion to the bread cubes. Beat the eggs, add them and mix well to form a workable paste. If necessary add a little milk.

4.Divide the paste equally into 5 cups or blancmange moulds, cover with microwave foil, arrange on the edge of the turntable and cook.

6-8 min. 900 W

Allow the dumplings to stand for about 2 minutes after cooking. Turn the dumplings into a plate before serving.

Recipes

Italy

Oven-baked lasagne

Lasagne al forno

Total cooking time: approx. 17-21 minutes

Utensils required: bowl with lid (2 litres size) shallow square oven-proof dish (approx. 20 x 20 x 6 cm)

Ingredients

300	g	tinned tomatoes
50	g	ham, finely diced
1		onion (50 g), finely chopped
1		garlic clove, crushed
250	g	beef mince

2tbsp tomato puree salt & pepper oregano thyme

		basil
150	ml	cream (crème fraiche)
100	ml	milk
50	g	grated parmesan cheese
1	tsp	mixed chopped herbs
1	tsp	olive oil
		salt & pepper
		nutmeg
1	tsp	vegetable oil to grease the dish
125	g	lasagne verde (green sheet pasta)
1	tbsp	grated parmesan cheese (5 g)
1	tbsp	butter or margarine

Preparation

1.Slice the tomatoes, mix with the diced ham and chopped onion, the garlic, the beef mince and the tomato puree. Season, cover and lightly braise.

6-8 min. 900 W

2.Combine the cream with the milk, parmesan cheese, herbs and oil and season.

3.Grease the oven-proof dish. Lay a third of the pasta on the base of the dish. Cover the pasta with one half of the minced beef and pour on a little of the sauce. Form a layer with the second third of the mince, some sauce and the remainder of the pasta. Finally cover the pasta thoroughly with sauce and top with a sprinkling of parmesan cheese. Dot with flakes of butter and cook on the low rack.

	11-13 min.	450 W + 220˚ C
Allow the lasagne to stand about 5 to 10 minutes			ENGLISH
after cooking.

GB-43