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Sharp R-775 Manual

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REFEIÇÕES RÁPIDAS
292
CARNE, PEIXE E AVES
Alemanha
TRUTAS COM AMÊNDOA
Tempo de cozedura total: aprox. 12-15 minutos
Utensílios: forma de empadão oval e rasa
(aprox. 30 cm de comprimento)
Ingredientes:
4 trutas (200-250 g cada), prontas a
cozinhar
sumo de um limão
sal
30 g manteiga ou margarina
5 c/ sopa farinha (50 g)
1 c/ sopa manteiga ou margarina para
untar a forma
50 g amêndoa laminada
1. Lave as trutas, seque-as e regue-as com o sumo
de limão. Tempere o peixe com sal por dentro e
por fora e deixe repousar 15 minutos.
2. Derreta a manteiga.
1 min. 900 W
3. Seque o peixe, barre-o com a manteiga e passe
por farinha.
4. Unte a forma, coloque as trutas lá dentro e deixe
cozinhar na grelha baixa.
9-11 min. 630 W
Vire as trutas e polvilhe-as com a amêndoa.
2-3 min. 630 W
Depois de acabar o tempo de cozedura deixe
repousar as trutas com amêndoa 2 minutos.
Sugestão:
pode acompanhar com batatas temperadas
com salsa e salada de alface.
França
QUICHE COM CAMARÕES
Quiche aux crevettes
Tempo de cozedura total: 20-25 minutos
Utensílios tigela com tampa (1 l)
Ingredientes:
200 g farinha
120 g manteiga ou margarina
4 c/ sopa água fria
2 c/ sopa manteiga ou margarina
2 cebola (100 g), picada finamente
100 g bacon, cortado finamente aos cubos
150 g camarões descascados
2 ovos
100 ml natas
sal, pimenta, noz-moscada
1 c/ sopa salsa picada
1. Amasse a farinha, a manteiga e a água e
coloque 30 minutos no frio.
2. Espalhe a manteiga na tigela. Junte a cebola, o
bacon e os camarões, tape e deixe cozinhar.
Mexa uma vez durante o tempo de cozedura.
4-6 min. 900 W
3. Depois de arrefecer, deite o líquido. Mexa
cuidadosamente os ovos com as natas, os
temperos e a salsa.
4. Estenda a massa em forma de círculo à medida
do prato giratório, coloque-a lá dentro e forme
um rebordo de massa. Pique várias vezes o
fundo com um garfo.
5. Misture os ingredientes do recheio e espalhe no
fundo da massa. Pique a massa no meio várias
vezes e leve-a a cozer.
12-14 min. 270 W de seguida
4-5 min.
13. R-775+785 Port CkBk 4/17/02 2:41 PM Page 292
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