Recipes – Sharp AX-1110SLM User Manual

Page 56

ASPARAGUS SOUFFLÉS
For 2 servings
Total cooking time: approx. 25 minutes
Utensils: Bowl with 0.5 Iitre capacity

4 Ramekin dishes (diameter approx. 8cm)

Glass

tray

Ingredients
50 g

Mushrooms, roughly chopped

25 g

Smoked ham, finely diced

170 g Bottled asparagus (save the liquid)
1

Tomato (60g), quartered

25 g

Sour cream

50 ml

Asparagus liquid

1 tsp

Plain flour

1 Egg

yolk

1 Egg

white

Salt, pepper, ground nutmeg

Butter to grease the dishes

Procedure
1. Mix together in a small bowl the sour cream,

asparagus liquid, flour and seasonings. Heat on the
centre of the oven floor (position 1). Stir once during
heating.

50 sec. MICRO 100P
Then allow the sause to cool.
2. Grease the ramekin dishes. Beat the egg white until

stiff peaks form.

3. Trim 5 asparagus spears per dish to about 1cm higher

than the dish. Arrange the spears around the rim of
each dish. Cut the trimmed sections into thin slices.

4. Mix the egg yolk into the cooled sauce. Add the

mushrooms, ham and asparagus slices and mix well.
Finally, fold in the egg white.

5. Spoon the mixture into the dishes to just under the

rim. Place a tomato segment on top of each. Place the
ramekin dishes into the steam tray on the glass tray in
lower position (position 2).

25 min.

STEAM HIGH Position 2

BACON RISOTTO
Total cooking time: approx. 35 minutes
Utensils: Shallow, oval ovenproof dish

(diameter

22cm)

Glass

tray

Ingredients
50 g

Smoked, streaky bacon, finely diced

50 g

Onion, finely chopped

200 g Round-gram (Arborio) rice
300 ml Meat stock (cold)
70 g

Grated Swiss Brinz cheese

(alternatively grated Emmentaler)

1 pinch Saffron
Salt,

pepper

Procedure
1. Place the diced bacon and chopped onion in the

dish.

2. Add the rice and the stock, and mix well. Place the

dish into the steam tray on the glass tray in lower
position (position 2).

35 min. STEAM HIGH Position 2
3. Mix in the cheese and saffron and season to taste.
Tip: Accompany with sauféed chanterelle or cultivated

white mushrooms and a mixed salad.

BREAD DUMPLINGS
Total cooking time: approx. 25 minutes
Utensils: 5 cups or pudding dishes

Small bowl with lid

Glass

tray

Ingredients
20 g

Butter or margarine

50 g

Onion, finely chopped

About 500 ml Milk
200 g Dried bread cubes

(from about 5 bread rolls)

3 Eggs

Butter to grease the cup

Procedure
1. Place the butter and the onion into the small bowl and

cover. Place the bowl on the centre of the oven floor
(position 1) and cook.

approx. 2 min. MICRO 100P
2. Cut the bread rolls into rough cubes, cover with the

milk and allow to stand for 10 minutes. Beat the eggs.

3. Mix the onion, eggs and softened bread to a smooth

dough. Add a little more milk if neccessary.

4. Lightly grease the cups with butter and divide the

dough equally among 5 cups. Place the cups into the
steam tray on the glass tray in lower position (position
2) and cook.

25 min. STEAM HIGH Position 2
Allow the dumplings to stand for about 5 minutes in

the oven without opening the door.

5. Turn the dumplings out onto a plate to serve.

RECIPES

AX-1110(SL)M_eng.indd 54

8/16/2013 11:04:01 AM