Sharp R-216 Operation Manual With Cookbook page 118

RECIPES
Switzerland
ZÜRICH VEAL IN CREAM
T o tal co o king time: appro x. 1 2 -1 6 minutes
Utensil: dish with lid (2 l capacity)
Ing redients
6 0 0 g veal fillet
1 tbsp butter o r marg arine
1 o nio n (5 0 g ), finely cho pped
1 0 0 ml white wine
Seaso ned g ravy bro wning , fo r appro x.
3 0 0 ml cream
1 tbsp parsley, cho pped
France
SOLE FILLETS
T o tal co o king time: appro x. 1 1 -1 4 minutes
Utensil: shallo w,o val o ven dish with micro wave fo il
(appro x. 2 6 cm lo ng)
Ing redients
4 0 0 g so le fillets
1 lemo n, who le
2 to mato es (1 5 0 g )
1 tsp butter o r marg arine fo r g reasing
1 tbsp veg etable o il
1 tbsp parsley, cho pped
salt & pepper
4 tbsps white wine (3 0 ml)
2 tbsps butter o r marg arine (2 0 g )
G reece
BRAISED LAMB WITH GREEN BEANS
T o tal co o king time: appro x. 2 0 -2 4 minutes
Utensil: shallo w o val so ufflé mo uld with lid
(abo ut 2 6 cm lo ng )
Ing redients
1 -2 to mato es (1 0 0 g )
4 0 0 g lamb, bo ned
1 tsp butter o r marg arine fo r g reasing the bo wl
1 o nio n (5 0 g ), finely cho pped
1 clo ve g arlic, crushed
salt, pepper
sug ar
2 5 0 g tinned g reen beans
1 . Cut the fillet into finger-w idth strips.
2 . G rease the dish all over w ith the butter. Put the
onion a nd the mea t into the d ish, cover a nd
cook. Stir once during cooking.
7 -1 0 M ins
3 . Add the white wine, gravy browning and cream,
stir, cover and continue cooking. Stir occasionally.
5 -6 M ins
4 . T est the veal, stir the mixture once more and allow
l g ravy
/ to stand for approx. 5 minutes. Serve garnished
1
2
w ith parsley.
1 . W ash the sole fillets and pat them dry. Remove
any bones.
2 . Cut the lemon and the tomatoes into thin slices.
3 . G rease the oven dish w ith butter. Place the fish
fillets inside and drizzle the vegetable oil over them.
4 . Sprinkle parsley over the fish, place the tomato
slices on top and season. Place the lemon slices
on top of the tomatoes and pour the w hite w ine
over them.
5 . Place small pats of butter on top of the lemon,
cover and cook.
1 1 -1 4 M ins
After cooking allow the fish fillets to stand for
approx. 2 minutes.
Tip:This recipe can also be used fo r Haddo ck,
Halibut, Mullet, Plaice o r Co d.
1 . Skin and remove the stalks of the tomatoes, then
purée in a blender or food processor.
2 . Cut the lamb into large chunks. G rease the bow l
w ith butter. Add meat, onions and garlic, season,
cover and cook.
9 -1 1 M ins
3 . Add beans and puréed tomatoes to the meat,
cover and continue cooking.
1 1 -1 3 M ins
A fter c o o ki ng , lea ve the la mb to sta nd fo r
approximately 5 minutes.
T ip:If yo u prefer to use fresh beans, these sho uld be
pre-co o ked.
1 1 7
. 8 0 0 W
. 8 0 0 W
. 8 0 0 W
. 8 0 0 W
. 5 6 0 W