Sharp R-85ST-A Operation Manual page 40

R-85ST-A_En Ckbk.qxd
Recipes
Soup and Starters
Germany
Mushrooms on toast
Champignontoast
Total cooking time: approx. 3-4 minutes
Utensils required: high rack
Ingredients
2 tbsp butter or margarine
2 garlic cloves, crushed
salt
4 slices of bread for toasting
75 g mushrooms, sliced
salt & pepper
75 g grated cheese
4 tbsp parsley, finely chopped
sweet paprika
Preparation
1. Combine the butter, garlic and salt.
2. Toast the bread and spread with the garlic butter. Lay
the mushrooms on top and season with salt and
pepper.
3. Mix the cheese and parsley and arrange on top of
the mushrooms. Sprinkle with paprika.
4. Place the toast and mushrooms on the high rack and
microwave.
3-4 min.
Spain
Mushrooms with rosemary
Champiñonés rallenos al romero
Total cooking time: approx. 11-17 minutes
Utensils required: bowl with lid (1 litre size)
shallow round oven-proof dish
(dm. approx. 26 cm),
microwave foil
Ingredients
8 large mushrooms (app. 500 g), whole
2 tbsp butter or margarine (20 g)
1 onion (50 g), finely chopped
50 g ham, cut into small cubes
milled black pepper
rosemary, bruised
125 ml dry white wine
125 ml cream
2 tbsp flour (20 g)
Preparation
1. Remove the stalks from the mushrooms and chop
the stalks into small pieces.
2. Put the butter in the bowl and spread it over the
bottom. Add the onions and the diced ham and the
mushroom stalks and season with pepper and
rosemary. Cover and microwave.
3-5 min.
Allow to cool.
7/2/07 2:42 PM Page 38
270 W
900 W
3. Heat 100 ml of the wine and the cream in the
ovenproof dish covered with microwave foil.
1-3 min.
4. Blend the flour with the rest of the wine, stir into
the heated liquid, cover and microwave. Stir once
during cooking.
app. 1 min.
5. Fill the mushrooms with the ham mixture, add them
to the sauce and cook using the high rack.
6-8 min.
Let the mushrooms stand for approx. 2 minutes
when cooked.
Germany
Spicy Turkey
Pikante Putenpfanne
Total cooking time: approx. 22-27 minutes
Utensils required: shallow oval oven-proof dish with
lid (26 cm)
Ingredients
1 cup long-grain rice, parboiled (120 g)
1 sachet of saffron strands
300 g turkey breast, diced
250 ml meat stock
1 onion (50 g), sliced
1 red pepper (100 g), shredded
1 small leek (100 g), shredded
pepper and paprika
2 tbsp butter or margarine (20 g)
Preparation
1. Mix the rice with the saffron and put it in the oven-
proof dish with the diced meat. Pour the meat stock
over, cover and microwave.
4-6 min.
2. Add the vegetables and seasoning and stir.
Distribute the butter over the top. Cover and
microwave.
1. 1-2 min.
2. 17-19 min.
Allow the Spicy Turkey to stand for 2-3 minutes after
cooking.
GB-34
900 W
900 W
630 W
(for 2 servings)
900 W
900 W
270 W