Manual Sharp r 216 w (page 119 of 130) (English)

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RECIPES

ENGLISH

Italy

LASAGNE

Total cooking time 22-27 minutes

Utensils: Bowl with lid (2 l capacity)

shallow square soufflé mould with lid

(approx 20 x 20 x 6 cm)

Ingredients

300 g tinned tomatoes

50 g ham, finely cubed

1 onion (50 g), finely chopped

1 clove of garlic, crushed

250 g minced meat (beef)

2 tbsp mashed tomato (30 g)

salt, pepper

oregano, thyme, basil, nutmeg

150 ml cream (crème fraîche)

100 ml milk

50 g grated Parmesan cheese

1 tsp mixed chopped herbs

1 tsp olive oil

1 tsp vegetable oil to grease the mould

125 g lasagne verde

1 tbsp grated Parmesan cheese

1 tbsp butter or margarine

1. Cut the tomatoes into slices, mix with the ham

and onion, garlic, minced meat and mashed

tomato. Season and cook with the lid on.

7-9 Mins. 800 W

2. Mix the cream with the milk, Parmesan cheese,

herbs, oil, and spices.

3. Grease the soufflé mould and cover the bottom of

the mould with about

of the pasta. Put half of

the minced meat mixture on the pasta and pour

on some sauce. Put an additional

of the

pasta on top followed by another layer of the

minced meat mixture and some sauce, finishing

with the remaining pasta on top. Finally, cover the

pasta with lots of sauce and sprinkle with

Parmesan cheese. Place butter flakes on top and

cook with the lid on.

15-18 Mins. 560 W

After cooking, let the lasagne stand for

approximately 5-10 minutes.

France

RATATOUILLE

Total cooking time 19-21 minutes

Utensils: Bowl with lid (2 l capacity)

Ingredients

5 tbsp olive oil (50 ml)

1 clove garlic, crushed

1 onion (50 g), sliced

1 small aubergine (250 g), cut into cubes

1 courgette (200 g), into cubes

1 pepper (200 g), cut into large cubes

1 Small fennel (75 g) cut into large cubes

1 bouquet garni

200 g tinned artichoke hearts, cut into quarters

salt, pepper

1. Place the olive oil and garlic clove in the bowl. Add

the prepared vegetables, except the artichoke hearts,

and season with pepper. Add the bouquet garni,

cover and cook, stirring once.

19-21 Mins. 800 W

For the last 5 minutes, add the artichoke hearts and heat.

2. Season the ratatouille to taste with salt and pepper.

Remove the bouquet garni before serving. After

cooking, leave the ratatouille to stand for around 2

minutes.

Tip:Ratatouille can be served hot with meat dishes.

Served cold, it also makes an excellent starter.

A bouquet garni consists of: one stalk of parsley,

a bunch of herbs suitable for seasoning soup, one

stalk of lovage, one stalk of thyme, several bay

leaves.

8.SEEG R216 ENGLISH-2 02.3.27 3:57 PM Page 7

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Sharp r 216 w Manual

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