Sharp R-65ST Operation Manual With Cookbook page 42

R-65ST English 03/02/2005
VEGETABLES AND NOODLES
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 (400g)
100ml water
60g ham, finely diced
onion (25g), finely chopped
1 / 2
75-100ml milk
2 tbsp grated Parmesan cheese (20g)
salt & pepper
2 tbsp grated Emmental cheese
DRINKS AND DESSERTS
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
150g redcurrants, washed, stems and stalks
removed
150g strawberries, washed, stalks removed
150g raspberries, washed and checked
250ml white wine
100g sugar
50ml lemon juice
8 gelatine sheets
300ml milk
flavouring from
30g sugar
15g cornflour
15:53 Page 40
vanilla pod
1 / 2
40
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.
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.