Sharp R-667R Operation Manual page 29

Healthy Foods Menu Guide
Menu
No.
Vegetable Couscous
Ingredients:
60 g red onion, sliced
1 clove garlic, crushed
100 g aubergine, cut into 1 cm cubes
100 g courgettes, cut into 1 cm cubes
HF-4
100 g yellow pepper, cut into chunks
100 g red pepper, cut into chunks
100 g button mushrooms, cut into quarters
1 tsp olive oil
150 ml vegetable stock, cold
125 g couscous
seasoning to taste
1 tbsp lemon juice
Spinach and Ricotta Cannelloni
Ingredients:
100 g defrosted spinach, well drained
175 reduced fat ricotta cheese
salt, pepper and ground nutmeg
to taste
6 instant cannelloni tubes
HF-5
250 g ready made tomato basil pasta
sauce
15 g Parmesan cheese, grated
Stuffed Peppers
Ingredients:
2 red peppers ( approx. 450 g)
1 egg
10-15 g bread crumbs
75 g Emmenthal cheese, grated
60 g onion, diced
100 g fresh mixed mushrooms, sliced
1 tbsp lemon balm, fi nely chopped
HF-6
1 tbsp parsley, fi nely chopped
salt, pepper and ground nutmeg
10 g butter or margarine for greasing
the pan
For the sauce:
150 g canned, pureed tomatoes
50 g crème fraîche
75 ml white wine
herbs of the provence
R-667R(S) [01 EN].indd 27 R-667R(S) [01 EN].indd 27
Menu Quantity
2 Serves
2 Serves
2 Serves
E – 27
Procedure
• Place the vegetables, oil and vegetable
stock into a casserole dish and mix well.
Cover the dish with a lid and cook on
HEALTHY FOODS HF-4, "Vegetable
Couscous".
• When the oven stops, the audible signals
sound and the indicator "CHECK" is
displayed, add the couscous, mix until
w e l l c o m b i n e d a n d c o n t i n u e t o
cooking.
• After cooking stir in the lemon juice and
season to taste.
Tip: Serve with a yoghurt sauce.
• Mix together spinach and ricotta cheese.
Season with salt, pepper and ground
nutmeg.
• Fill the cannelloni tubes with the mixture.
Place the tubes in a single layer into a
square gratin dish.
• Pour the pasta sauce evenly over the
cannelloni tubes. Please ensure that all
sections of the tubes are covered with
sauce.
• Sprinkle the cannelloni with the freshly
grated Parmesan cheese and cook on
HEALTHY FOODS HF-5, "Spinach and
Ricotta Cannelloni". Do not cover.
• After cooking, leave to stand for 3 minutes
before serving.
• Cut the red pepper lengthwise into half,
remove the stalks and pins, wash and
dry.
• In a bowl, beat the egg and add the
cheese, bread crumbs, onions, mushrooms
and herbs. Season with salt, pepper and
nutmeg.
• Fill the red peppers with the mixture.
Place the stuffed pepper in a greased
shallow round gratin dish and cook on
HEALTHY FOODS HF-6, "Stuffed
Peppers". Do not cover.
• Meanwhile mix together the pureed
tomatoes with crème fraîche, white
wine and herbs.
• When the oven stops, the audible signals
sound and the indicator "CHECK" is
displayed, add the sauce and continue
to cook.
11/26/09 10:17:52 AM 11/26/09 10:17:52 AM