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Sharp r 671 Manual

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268
LEGUMES, MASSA, ARROZ E BOLINHOS
BEBIDAS, SOBREMESAS E BOLOS
Áustria
GRATINADO DE ESPINAFRES
Spinatauflauf
Tempo de cozedura total: aprox. 47-50 minutos
Utensílios: tigela com tampa (capacidade de 2 l)
forma de empadão rasa e oval
(aprox. 26 cm de comprimento)
Ingredientes
2 c/ sopa manteiga ou margarina (20 g)
1 cebola (50 g), picada finamente
600 g folhas de espinafres, congeladas
sal e pimenta
noz-moscada
alho em pó
1 c/ chá manteiga ou margarina para
untar a forma
500 g batatas cozidas, às rodelas
200 g fiambre, aos cubos
4 ovos
125 ml natas (crème fraîche)
100 g queijo ralado (p. ex. Gouda)
colorau em pó para polvilhar
1. Unte o fundo da tigela com manteiga, coloque a
cebola picada, tape e deixe refogar.
2-3 Mn. 800W
2. Adicione os espinafres, tape a tigela e deixe
cozinhar. Mexa uma ou duas vezes durante a
cozedura.
12-14 Mn. 800W
Deite o líquido e tempere os espinafres.
3. Unte a forma de empadão. Disponha
alternadamente em camadas as rodelas de
batata, os cubos de fiambre e os espinafres. A
última camada deve ser de espinafres.
4. Misture os ovos com as natas, tempere e regue
por cima dos legumes. Polvilhe o gratinado com o
queijo ralado e, por último, com o colorau em pó.
Deixe o gratinado repousar cerca de 10 minutos
após a cozedura.
1. 28 Mn. 400W
2. 5 Mn. 400W
Sugestão:
Pode variar os ingredientes do gratinado
a seu gosto, p. ex., com brócolos,
salame ou massa.
Espanha
PÊSSEGOS NEVADOS
Melocotones nevados (para cerca de 8 porções)
Tempo de cozedura total: aprox. 4-6 minutos
Utensílios: prato de vidro raso e redondo (aprox.
25 cm diam.)
Ingredientes
470 g metades de pêssego enlatadas,
escorridas
2 claras
70 g açucar
75 g amêndoas moídas
2 gemas
2 c/ sopa cognac
1 c/ chá manteiga ou margarina para
untar o prato
1. Seque levemente as metades de pêssego.
2. Bata as claras em castelo. Antes de acabar, vá
deitando um pouco de açucar (35 g).
3. Misture as amêndoas, o açucar restante (35 g), a
gema e o cognac.
4. Recheie as metades de pêssego com esta
mistura. Use o saco de pasteleiro para cobrir o
recheio com o merengue.
5. Unte o prato. Coloque os pêssegos sobre o prato
e deixe gratinar sobre o prato giratório.
4-6 Mn. 560W
13. R-671 Portuguese Cookbook 14/12/2001 8:54 Page 268
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