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Sharp r 671 Manual

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SOPAS E ENTRADAS
PRATOS PRINCIPAIS
Grécia
BERINGELAS RECHEADAS COM CARNE
PICADA
Melitsánes jemistés mé kimá
Tempo de cozedura total: aprox. 21-24 minutos
Utensílios: tigela com tampa (capacidade 1 l)
forma de empadão rasa e oval
com tampa (cerca de 25 cm diam.)
Ingredientes
2 beringelas, sem pé (cerca de 250 g
cada)
3 tomates (cerca de 200 g)
1 c/chá azeite para untar a forma
2 cebolas (100 g), picada
4 pimentos verdes
200 g carne picada (vaca ou borrego)
2 dentes de alho, esmagados
2 c/sopa salsa picada
sal e pimenta
colorau
60 g queijo de cabra grego, aos cubos
Sugestão:
Pode substituir as beringelas por courgettes.
1. 1. Corte as beringelas ao meio. Retire a polpa
com uma colher de chá, de maneira a que reste
cerca de 1 cm de espessura. Tempere as
beringelas com sal. Corte a polpa aos cubos.
2. Tire a pele de dois tomates, retire o talo e corte
aos cubos.
3. Unte o fundo da tigela com azeite, coloque a
cebola, tape e deixe refogar.
aprox. 2 Mn. 800W
4. Retire o talo dos pimentos, tire as graínhas e
corte às rodelas. Guarde um terço para decorar.
Misture a carne picada com os cubos de
beringela, cebola e tomate, com as rodelas de
pimento, os dentes de alho esmagados e a salsa
e tempere.
5. Seque levemente as metades de
beringela. Recheie com metade da carne
picada, espalhe o queijo de cabra por cima e
depois encha com o resto do recheio.
6. Coloque as metades de beringela na forma de
empadão untada, coloque no prato giratório e
deixe cozinhar.
14-16 Mn. 560W
Decore as metades de beringela com as rodelas
de pimento e com o tomate e continue a cozinhar.
5-6 Mn. 560W
Deixe as beringelas repousar cerca de 2 minutos
depois da cozedura.
Países Baixos
SOPA DE COGUMELOS
Tempo de cozedura total: aprox. 10-14 minutos
Utensílios: tigela com tampa (capacidade 2 l)
Ingredientes
200 g cogumelos laminados
1 cebola (50 g), picada finamente
300 ml caldo de carne
300 ml natas
2
1/2 c/sopa farinha (25 g)
2
1/2
c/sopa manteiga ou margarina (25 g)
sal e pimenta
150 g crème fraîche
1. Coloque os legumes e o caldo na tigela, tape e
deixe cozinhar.
7-9 Mn. 800W
2. Misture todos os ingredientes com a varinha
mágica e incorpore as natas.
3. Misture a farinha com a manteiga e junte
lentamente à sopa. Tempere com sal e pimenta,
tape e deixe cozinhar. Depois de cozinhar vá
incorporando, sem parar de mexer, o crème
fraîche na sopa.
3-5 Mn. 800W
13. R-671 Portuguese Cookbook 14/12/2001 8:54 Page 260
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