Sharp AX-1100 Operation Manual With Cookbook page 54

RECIPES
LASAGNE
Italy : Lasagne al forno
Total cooking time: approx. 23 - 28 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Shallow rectangular gratin dish
(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
STUFFED POTATOES
Spain : Patatas Rellenas
Total cooking time: approx. 10 - 14 minutes
Utensils: Bowl with lid (2 litre capacity)
China plates
Ingredients
4 Medium-sized potatoes (400 g)
100 ml Water
60g Ham, finely diced
1
/ Onion (25 g), finely chopped
2
75-100 ml Milk
2 tbsp Grated Parmesan cheese (20 g)
Salt
Pepper
2 tbsp Grated Emmental cheese
Drink and Desserts
PEARS IN CHOCOLATE SAUCE
France : Poires au chocolat
Total cooking time: approx. 8 - 14 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Bowl with lid (1 Iitre capacity)
Ingredients
4 Pears (600 g)
60 g Sugar
1 Packet of vanilla sugar (10 g)
1 tbsp Pear liqueur, 30% proof
150 ml Water
130 g Plain chocolate, broken into pieces
100 g Crème fraiche
Procedure
1. Slice the tomatoes and mix with the diced onion and
ham, garlic, minced beef and tomato puree. Season,
cover the dish and cook on the centre of the oven
floor (position1). Stir once during cooking.
6 - 8 min. MICRO 100P
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. Place
butter flakes on top. Place the gratin dish into the
glass tray in lower position (position 2) and cook.
COMBI LOW 50P
17 - 20 min.
Leave the lasagne 5 to 10 minutes to stand after
cooking.
Procedure
1. Put the potatoes in the bowl, add the water, cover
and cook on the centre of the oven floor (position 1).
Turn once during cooking.
7 - 9 min. MICRO 100P
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 on
the centre of the oven floor (position 1).
3 - 5 min. MICRO 100P
Leave the potatoes to stand for about 2 minutes after
cooking.
Procedure
1. Peel the pears, keeping them whole.
2. Put sugar, vanilla sugar, liqueur and water into the bowl.
Stir and heat on the centre of the oven floor (position 1).
1 - 2 min. MICRO 100P
3. Place the pears in the juice, cover and cook on the
centre of the oven floor (position 1).
8 - 10 min. MICRO 100P
Take the pears out of the juice and allow to cool.
4. Put 50 ml of the juice in the small bowl, add the
cream and chocolate. Cover and heat on the centre
of the oven floor (position 1).
1 - 2 min. MICRO 100P
5. Stir the sauce well and pour over the pears to serve.
Tip: You could also serve this with vanilla ice cream.
EN – 52
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