Sharp R-647 Operation Manual With Cookbook page 39

R-647_[EN+Back CV].qxd
VEGETABLES AND NOODLES
Italy
LASAGNE
Lasagne al forno
Total cooking time: approx. 22-26 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Shallow rectangular gratin dish with lid
(approx. 20x20x6 cm)
Ingredients
300 g tomatoes, tinned
50 g ham, finely diced
1 onion (50 g), finely chopped
1 garlic clove, crushed
250 g minced beef
2 tbsp tomato puree (30 g)
salt and pepper
oregano, thyme, basil
150 ml creme 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
France
VEGETABLE CASSEROLE
Ratatouille spécial
Total cooking time: approx. 19-21 minutes
Utensils: Bowl with lid (2 litre capacity)
Ingredients
5 tbsp olive oil (50 ml)
1 garlic clove, crushed
1 onion (50 g), sliced
1 small aubergine (250 g), roughly chopped
1 courgette (200 g), roughly chopped
1 pepper (200 g), roughly chopped
1 small fennel bulb (75 g), roughly chopped
pepper
1 bouquet garni
200 g tin artichoke hearts, quartered
salt and pepper
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Procedure
1. Slice the tomatoes and mix with the diced onion
and ham, garlic, minced beef and tomato puree.
Season and steam with lid on.
7-9 min.
100 P
2. Mix together the cream, milk, Parmesan cheese,
herbs and oil. Season.
3. Grease the dish and cover the base with
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 of the pasta covered with a
1 / 3
lot of sauce and top with grated Parmesan. Add
butter slivers and cook with lid on.
15-17 min. 70 P
Leave the lasagne 5 to 10 minutes to stand after
cooking.
Procedure
1. Put olive oil and garlic in dish. Add all the
prepared vegetables except the artichoke hearts
and season with pepper. Add the bouquet garni
and cook covered. Stir once during cooking.
19-21 min. 100 P
Add the artichoke hearts to the bowl for the last 5
minutes.
2. Season the ratatouille to taste and take the
bouquet garni out before serving. Once cooked,
leave the ratatouille to stand for about 2 minutes.
Tip: Serve this hot vegetable casserole with meat
dishes. Served cold it makes a delicious
starter.
Bouquet garni consists of: a sprig each of parsley,
lovage and thyme, plus some bay leaves.
of the
1 / 3