Recipes, Drink and desserts – Sharp AX-1110SLM User Manual

Page 54

STUFFED POTATOES
Spain : Patatas Rellenas
Total cooking time: approx. 10 - 14 minutes
Utensils: Bowl with lid (2 litre capacity)
China

plates

Ingredients
4

Medium-sized potatoes (400 g)

100 ml Water
60g

Ham, finely diced

Onion (25 g), finely chopped

75-100 ml Milk
2 tbsp Grated Parmesan cheese (20 g)
Salt
Pepper
2 tbsp Grated Emmental cheese

Procedure
1. Put the potatoes in the bowl, add the water, cover and

cook on the centre of the oven floor (position 1). Turn
once during cooking.

7 - 9 min. MICRO 100P
Allow to cool.
2. Halve the potatoes lengthways and carefully scoop out

the flesh. Mix the potato with the ham, onion, milk and
Parmesan until it is smooth. Season with salt and pepper.

3. Fill the potato skins with the mixture, top with the

grated Emmental, place on the plates and cook on the
centre of the oven floor (position 1).

3 - 5 min. MICRO 100P
Leave the potatoes to stand for about 2 minutes after

cooking.

PEARS IN CHOCOLATE SAUCE
France : Poires au chocolat
Total cooking time: approx. 8 - 14 minutes
Utensils: Bowl with lid (2 Iitre capacity)

Bowl with lid (1 Iitre capacity)

Ingredients
4

Pears (600 g)

60 g

Sugar

Packet of vanilla sugar (10 g)

1 tbsp Pear liqueur, 30% proof
150 ml Water
130 g Plain chocolate, broken into pieces
100 g Crème fraiche

Procedure
1. Peel the pears, keeping them whole.
2. Put sugar, vanilla sugar, liqueur and water into the bowl.

Stir and heat on the centre of the oven floor (position 1).

1 - 2 min. MICRO 100P
3. Place the pears in the juice, cover and cook on the

centre of the oven floor (position 1).

8 - 10 min.

MICRO 100P

Take the pears out of the juice and allow to cool.
4. Put 50 ml of the juice in the small bowl, add the

cream and chocolate. Cover and heat on the centre of
the oven floor (position 1).

1 - 2 min. MICRO 100P
5. Stir the sauce well and pour over the pears to serve.
Tip: You could also serve this with vanilla ice cream.

Drink and Desserts

RECIPES

LASAGNE
Italy : Lasagne al forno
Total cooking time: approx. 23 - 28 minutes
Utensils: Bowl with lid (2 Iitre capacity)

Shallow rectangular gratin dish

(approx. 20x20x6 cm)

Ingredients

300 g Tomatoes, tinned

50 g

Ham, finely diced

Onion (50 g), finely chopped

Garlic clove, crushed

250 g Minced beef

2 tbsp Tomato puree (30 g)

Salt and pepper

Oregano, thyme, basil

150 ml Crème fraiche

100 ml Milk

50 g

Grated Parmesan cheese

1 tsp

Chopped mixed herbs

1 tsp

Olive oil

Salt, pepper and nutmeg

1 tsp

Vegetable oil for greasing dish

125 g Green lasagne sheets

1 tsp

Grated Parmesan cheese

1 tsp

Butter or margarine

Procedure
1. Slice the tomatoes and mix with the diced onion and

ham, garlic, minced beef and tomato puree. Season,
cover the dish and cook on the centre of the oven floor
(position1). Stir once during cooking.

6 - 8 min.

MICRO 100P

2. Mix together the cream, milk, Parmesan cheese, herbs

and oil. Season.

3. Grease the dish and cover the base with

1/3

of the

pasta sheets. Spread half of the meat mixture on
top of the pasta and cover with some of the cheese
sauce. Lay another

1/3

of the pasta on top of this,

followed by the meat mixture and some sauce. Finish
with the last

1/3

of the pasta covered with a lot of

sauce and top with grated Parmesan. Place butter
flakes on top. Place the gratin dish into the glass tray
in lower position (position 2) and cook.

17 - 20 min.

COMBI LOW 50P

Leave the lasagne 5 to 10 minutes to stand after

cooking.

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