Sharp R-26ST-A Operation Manual page 168

RECIPES
Germany
CAMEMBERT TOAST
Total cooking time: approx. 1-2 minutes
Utensil:
Ingredients
4 slices of bread for toasting
2 tbsp butter or margarine (20 g)
150 g Camembert
4 tsp Cranberry jelly
Cayenne pepper
Netherlands
MUSHROOM SOUP
Champignonsoep
Total cooking time: approx. 13-17 Minutes
Utensil: Bowl with Lid (2 l Capacity)
Ingredients
200 g mushrooms, sliced
1 onion (50 g), finely chopped
300 ml meat stock
300 ml Cream
2 1 / tbsps Flour (25 g)
2
2 1 / tbsps Butter or Margarine (25 g)
2
Salt & Pepper
1 Egg
150 g Crème fraîche
1. Toast the bread and spread with butter.
2. Cut the Camembert into slices and arrange on
top of the toast. Put the cranberry jelly in the
middle of the cheese and sprinkle with cayenne
pepper.
3. Place the toast on a plate and heat for
1-2 Mins. 800 W
Tip: You can vary this recipe according to your taste.
For example, you can use fresh mushrooms and
grated cheese or cooked ham, asparagus and
Emmental cheese.
1. Place the vegetables and the stock in the bowl,
cover and cook.
8-9 Mins. 800 W
2. Blend all the ingredients in the mixer.
3. Mix the flour and butter to a dough and smooth
into the soup. Season with salt and pepper, cover
and cook. Stir after cooking.
5-6 Mins. 800 W
4. Mix the egg yolk with the cream, gradually stir into
the soup. Heat for a short time, but do not let it
boil!
1-2 Mins. 800 W
Allow the soup to stand for about 5 minutes after
cooking.
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