Sharp R-647 Operation Manual With Cookbook page 40

R-647_[EN+Back CV].qxd
Spain
STUFFED POTATOES
Patatas Rellenas
Total cooking time: approx. 12 - 16 minutes
Utensils: Bowl with lid (2 litre capacity)
China plates
Ingredients
4 medium-sized potatoes (400 g)
100 ml water
60g ham, finely diced
onion (25 g), finely chopped
1 / 2
75-100 ml milk
2 tbsp grated Parmesan cheese (20 g)
salt
pepper
2 tbsp grated Emmental cheese
Denmark
BERRY JELLY WITH VANILLA SAUCE
Rødgrød med vanilie sovs
Total cooking time: approx. 10-13 minutes
Utensils: 2 dishes with lids (2 Iitre capacity)
Ingredients
150 g redcurrants, washed, stems and stalks
removed
150 g strawberries, washed, stalks removed
150 g raspberries, washed and checked
250 ml white wine
100 g sugar
50 ml lemon juice
8 gelatine sheets
300 ml milk
Flavouring from
30 g sugar
15 g cornflour
12/12/06 11:55 AM Page GB-35
VEGETABLES AND NOODLES
vanilla pod
1 / 2
Procedure
1. Put the potatoes in the bowl, add the water, cover
and cook. Turn once during cooking.
8-10 min. 100 P
Allow to cool.
2. Halve the potatoes lengthways and carefully
scoop out the flesh. Mix the potato with the ham,
onion, milk and Parmesan until it is smooth.
Season with salt and pepper.
3. Fill the potato skins with the mixture, top with the
grated Emmental, place on the plates and cook.
4-6 min. 100 P
Leave the potatoes to stand for about 2 minutes
after cooking.
DRINKS AND DESSERTS
Procedure
1. Reserve some of the fruit for decoration. Puree the
rest of the berries with the wine. Put into the bowl
and cook cover.
7-9 min. 100 P
Add sugar and lemon juice.
2. Leave gelatine in cold water for 10 minutes to
soften. Remove and squeeze out water. Stir
gelatine into the hot fruit until it dissolves. Put the
jelly into the fridge to set.
3. To make the vanilla sauce, put the milk in a bowl.
Slice the vanilla pod open and scrape out the
vanilla flavouring. Stir the flavouring, sugar and
cornflour into the milk and cover before cooking.
Stir occasionally during cooking and to finish.
3-4 min. 100 P
4. Tip the set jelly onto a plate and garnish with the
whole berries. Serve with the vanilla sauce.
Tip: You can also use frozen fruit once it is
defrosted.
GB-34