Sharp AX-1110SLM - Manual (Page 53)

51
Vegetables and noodles
VEGETABLE CASSEROLE
France : Ratatouille spécial
Total cooking time: approx. 15 - 18 minutes
Utensils: Bowl with lid (2 litre capacity)
Ingredients
5 tbsp Olive oil (50 ml)
1
Garlic clove, crushed
1 Onion (50 g), sliced
1 Small aubergine (250 g), roughly chopped
1 Courgette (200 g), roughly chopped
1 Pepper (200 g), roughly chopped
1 Small fennel bulb (75 g), roughly chopped
Pepper
1 Bouquet
garni
200 g Tin artichoke hearts, quartered
Salt and pepper
Procedure
1. Put olive oil and garlic in dish. Add all the prepared
vegetables except the artichoke hearts and season
with pepper. Add the bouquet garni and cook covered
on the centre of the oven floor (position1). Stir once
during cooking.
15 - 18 min. MICRO 100P
Add the artichoke hearts to the bowl for the last
5 minutes.
2. Season the ratatouille to taste and take the bouquet
garni out before serving. Once cooked, leave the
ratatouille to stand for about 2 minutes.
Tip: Serve this hot vegetable casserole with meat
dishes. Served cold it makes a delicious starter.
Bouquet garni consists of: a sprig each of parsley, lovage
and thyme, plus some bay leaves.
FILET OF SOLE
France : Filets de sole or 2 Portions
Total cooking time: approx. 13 - 15 minutes
Utensils: Shallow oval gratin dish with lid or microwave foil
(approx.26
cm)
Ingredients
400 g Filet of sole
1 Lemon,
untreated
2 Tomatoes (150 g)
1 tsp Butter or margarine to grease the dish
1 tbsp Vegetable oil
1 tbsp Parsley, chopped
Salt and pepper
4 tbsp White wine (30 ml)
2 tbsp Butter or margarine (20 g)
Procedure
1. Wash the fish and pat dry. Remove any bones.
2. Slice the lemon and the tomatoes finely.
3. Grease the gratin dish with butter. Place the fish in it
and drizzle with vegetable oil.
4. Sprinkle the fish with parsley, lay the slices of tomato
on top and season. Lay the slices of lemon on top of
the tomato and pour the white wine over this.
5. Dot the lemon with butter, cover and cook on the
centre of the oven floor (positon 1).
13 - 15 min. MICRO 50P
Leave the fish fillets to stand for about 2 minutes after
cooking.
Tip: You can also use rosefish, halibut, mullet, plaice or
cod in this recipe.
RECIPES
PRAWNS WITH CHILLI
Total cooking time: approx. 5 - 7 minutes
Utensils: Bowl with lid (1 litre capacity)
Bowl with lid (2 litre capacity)
Ingredients
6
Prawns (shelled 240 g)
50 ml White wine
2 Small bunches of chives (200 g)
1-2 Chillies, hot
20 g Ginger (fresh)
1 tbsp Cornflour
2 tbsp Vegetable oil (20 g)
1
1/2 tbsp Soy sauce (20 ml)
1 tbsp Sugar
1 tbsp Vinegar
Procedure
1. Wash the prawns. Remove the shell and tail. Cut into
the spine and remove gut. Cut each prawn into 2 or 3
pieces and snip each piece so they do not curl when
cooked. Put the prawns into a bowl and sprinkle with
the wine. Cover and marinate.
2. Wash chives and chillis and pat dry. Cut chives into
5cm lengths. Cut chillies in half lengthwise and remove
seeds. Peel and slice ginger.
3. Take the prawns out of the wine and coat them in
cornflour.
4. Put oil, chives, chillies and ginger slices into bowl and
cover. Heat on the centre of the oven floor (position1).
approx. 2 min. MICRO 100P
5. Add prawns to the bowl. Season with soy sauce,
sugar and vinegar. Stir and cook covered.
3 - 5 min. MICRO 100P
Allow the prawns to stand for 1 - 2 minutes after
cooking. Serve hot.
AX-1110(SL)M_eng.indd 51 AX-1110(SL)M_eng.indd 51 8/16/2013 11:04:01 AM 8/16/2013 11:04:01 AM