Sharp AX-1100 Operation Manual With Cookbook page 49

RECIPES
BARLEY SOUP
Switzerland : Bündner Gerstensuppe
Total cooking time: approx. 26 - 33 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Ingredients
2 tbsp Butter or margarine (20 g)
1 Onion (50 g), finely chopped
1-2 Carrots (130 g), sliced
15 g Celery, diced
1 Leek (130 g), in rings
3 White cabbage leaves (100 g) in strips
200 g Veal bones
50 g Streaky bacon, in strips
50 g Barley grains
700 ml Meat stock
Pepper
4 Wiener sausages (300 g)
MUSHROOM SOUP
Netherlands : Champignonsoep
Total cooking time: approx. 10 - 13 minutes
Utensils: Bowl with lid (2 litre capacity)
Ingredients
200 g Mushrooms, sliced
1 Onion (50 g), finely chopped
300 ml Meat stock
300 ml Cream
2 tbsp Plain flour (25 g)
1
/ 2
2 tbsp Butter or margarine (25 g)
1 / 2
Salt and Pepper
150 g Crème fraiche
CAMEMBERT TOAST
Germany : Camemberttoast
Total cooking time: approx. 1 - 2
1 / 2
Utensils: Flat dish
Ingredients
4 Slices of bread for toasting (80 g)
2 tbsp Butter or margarine (20 g)
150 g Camembert
4 tsp Cranberry jelly (40 g)
Cayenne pepper
Procedure
1. Put the butter and diced onion in the dish and cover
with the lid. Place it on the centre of the oven floor
(position 1) and cook.
approx. 1 - 2 min.
2. Add the vegetables to the dish. Then add the bones,
the strips of bacon and the barley and fill with the
meat stock. Season with pepper and cook with the lid
on.
1. 9 - 11 min.
2. 16 - 20 min.
3. Chop the sausages into small pieces and heat them
for 5 minutes in the dish.
4. After cooking, let the soup stand for 5 minutes. Take
the bones out of the soup before serving.
Procedure
1. Place the vegetables and meat stock into the dish.
Cover the dish, place it on the centre of the oven
floor (position 1) and cook.
7 - 9 min.
2. Blend all ingredients with a mixer. Add the cream.
3. Knead the flour and butter into dough and mix into
the mushroom soup until smooth. Season with salt
and pepper, cover and continue to cook.
3 - 4 min.
4. After cooking stir in crème fraîche, if desired.
Procedure
minutes 1. Toast the bread and spread with butter.
1 / 2
2. Cut the Camembert into slices and arrange on
top of the toast. Put the Cranberry jelly in the
middle of the cheese and sprinkle with Cayenne
pepper.
3. Place the toast on a plate. Place the plate on the
centre of the oven floor (position 1) and heat.
approx. 1
Tip: You can vary this recipe according to your
taste. For example, you can use fresh mushrooms
and grated cheese or cooked ham, asparagus
and Emmental cheese.
EN – 47
MICRO 100P
MICRO 100P
MICRO 50P
MICRO 100P
MICRO 100P
1 / 2 - 2 1 / 2 min. MICRO 100P