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Sharp R-960N Manual

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Recipes
Vegetables
Italy
Roman Artichokes
“Carciofi alla Romana” makes 2 servings
Total cooking time: approx. 17-19 minutes
Utensils: Flat, oval casserole dish with cover
(approx. 26 cm long)
Ingredients
2 Artichokes (800 g)
1 l Water
Juice of one lemon
2 Garlic clove, crushed
1 Bunch of Parsley, finely chopped (10 g)
10 Leaves mint, chopped
2 tbsps Bread crumbs (20 g)
5 tbsps Olive Oil (50 ml)
Salt
Black pepper, freshly ground
100 ml Olive Oil
400 ml Water
Black pepper, freshly ground
Salt
Preparation
1. Remove the outer, dry leaves and the prickly top of the
artichoke. Cut the stem down to a 3 cm long stump.
Place artichokes in a bowl filled with cold water and
lemon juice, this will prevent discoloration of cuts.
2. Mix garlic, parsley, mint, breadcrumbs and olive oil,
season with salt and pepper.
3. Remove the artichokes from the water, pat dry. Slightly
push the leaves apart, so that each leaf makes a little
opening. Remove the straw from this opening. Push a
small amount of filling into this opening. Carefully push
the leaves back together, to secure the filling.
4. Place artichokes into the casserole dish. Add oil and
water. Sprinkle with freshly ground pepper and salt,
cover and cook.
17-19 Min.
100P
After baking, let stand for about 2 minutes.
Germany
Filled Tomatoes with Spring Onions
Total cooking time: approx. 20-27 minutes
Utensils: Bowl with cover (about 1 l content)
Flat, oval casserole dish with cover
(approx. 26 cm long)
Ingredients
1
/
2
Bunch thyme (5 g)
35 g Buckwheat seeds
2 tbsps Butter or margarine (20 g)
1 Onion (50 g), finely chopped
2 Garlic clove, crushed
100 ml Vegetable broth
1 Bunch fresh parsley, smooth (10 g)
100 g Gouda cheese, whole piece
Salt
Black pepper, fresh ground
4 Butcher tomatoes (600 g)
1 tsp Butter or margarine for greasing the pan
4-5 Spring onions (150 g)
1 Bunch basil (10 g)
Preparation
1. Remove stems from thyme. Wash buckwheat seeds.
Distribute the butter evenly in the bowl. Put onion,
garlic, buckwheat and thyme into the bowl, cover and
heat.
2-3 Min. 100P
2. Add broth, cover and cook.
8-10 Min.
70P
3. Remove stems from parsley, cut into thin strips. Cut 4
slices of Gouda, dice the rest. Add parsley and cheese
dices to the cooled buckwheat, season.
4. Remove the caps of the tomatoes, remove the pulp.
Loosely fill the tomatoes with buckwheat. Place one slice
of cheese on each tomato, place lid on top.
5. Cut the spring onions into diagonal slices. Remove stem
from basil.
6. Grease the casserole pan. Evenly distribute onions, basil
leaves and tomato pulp in pan.
7. Place tomatoes on top of the onion mixture, cover and
cook.
10-14 Min.
70P
After cooking, let the filled tomatoes stand for about 2
minutes.
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4/28/08 4:32:11 PM
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