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Sharp R-960N Manual

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Recipes
52
Soups Meat, Fish and Poultry
Spain
Potato cream soup
“Crema de patata”
Total cooking time: approx. 17-22 minutes
Utensils: Two bowls with cover (2 l contents)
Ingredients
300 ml Meat broth
300 g Celery, diced
1 Onion (50 g), finely chopped
1 Bay leaf
500 ml Milk
2-3 tbsps Butter or margarine (20-30 g)
2-3 tbsps Flour (20-30 g), Salt, Pepper
Nutmeg, powdered
3 tbsps Cream (Crème Fraiche)
Preparation
1. Add broth, potatoes, onion and bay leaf to a bowl. Cover
and cook.
8-10 Min.
100P
2. Remove the bay leaf; puree all ingredients with a
blender.
3. Heat the milk.
3-5 Min.
100P
4. Mix butter and flour and add to milk.
5. Add potatoes mixture, spices and cream. Cover and
cook, stirring occasionally.
6-7 Min.
100P
France
Onion soup
“Soupe á l’oignon et au fromage”
Total cooking time: approx. 15-19 minutes
Utensils: Bowl with cover (2 l contents)
4 soup bowls (each 200 ml)
Ingredients
1 tbsp Butter or margarine
2 Onions (100 g), in slices
800 ml Meat broth
Salt, pepper
2 Toast slices
4 tbsps Shredded cheese (40 g)
Preparation
1. Distribute the butter evenly in the bowl. Add onion
slices, meat broth and spices, cover and cook.
9-11 Min. 100P
2. Toast the bread slices, dice them and distribute evenly
among the soup bowls. Pour soup over toast cubes, top
with shredded cheese.
3. Place the soup bowls onto the high rack and bake.
6-8 Min.
Germany
Meat Kebab
“Bunte Fleischspiesse”
Total cooking time: approx. 17-20 minutes
Utensils: High rack
Four wooden sticks
(approx. 25 cm long)
Ingredients
400 g escalope of pork
100 g Bacon
2 Onions (100 g), quartered
4 Tomatoes (250 g), quartered
1
/
2
Green bell peppers (100 g) divided into eights
3 tbsps Oil
4 tsps Paprika
Salt
1 tsp Cayenne pepper
1 tsp Worcester sauce
Preparation
1. Cut the escalope of pork and bacon into 2-3 cm large
dices.
2. Alternate meat and vegetables and place onto the four
wooden sticks.
3. Mix oil and spices, cover sticks with the oil mixture. Place
the kebabs onto the high rack and bake. Turn the kebabs
after
2
/
3
of the cooking time.
17-20 Min.
50P
4. After cooking, let the sticks stand for about 2 minutes.
Italy
Lamb cutlets with herb butter
“Costolette di agnello al burro verde”
Total cooking time: approx. 22-27 minutes
Utensils: High rack
Ingredients
1-2 tbsps Parsley, finely chopped
1 Garlic clove, crushed
50 g Soft butter
2 tbsps Dry white wine
Pepper, fresh ground
8 Lamb cutlets (each 100 g)
Salt
Preparation
1. Mix parsley, garlic and butter. Slowly add wine, season
with pepper.
2. Wash cutlets, pat dry, slightly cut with a sharp knife
on the thickest part. Put herb butter mixture into this
opening. Cover the cutlets with the rest of the herb-
butter mixture.
3. Place the cutlets onto the high rack and bake.
14-16 Min.
Turn.
8-11 Min.
-
4. Salt after grilling, let stand for about 2 minutes.
R-960N_48-75.indd 52
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