E – 36
RECIPES FOR BALANCED MEALS
AUTOMATIC COOKING CHART
SuperSteam Convection Menu Guide
[ Utensils ]
Pyrex gratin dish (approx. 26x 5cm)
2 Baking trays
[ Ingredients for the Stuffed Peppers ]
4
Red Peppers,
cut in half lengthways
100g Onions, diced
200g Mushrooms, sliced
2
Eggs (Medium)
100g Low Fat Gouda Cheese
25g
Fresh Breadcrumbs
1 tbsp Fresh Parsley, chopped
Salt and Pepper
[ Ingredients for the Sauce ]
500g Tomatoes, peeled, chopped
150ml Vegetable Stock
75g
Low Fat Crème Fraîche
1 tbsp Fresh Chopped Herbs
[ Ingredients for the Brown Rice ]
200g Brown Rice, par-boiled
400ml Hot Water
[ Method ]
1. In a bowl, beat the eggs and add the cheese, breadcrumbs,
onions, mushrooms and parsley.
Season with salt and pepper.
2. Fill the red peppers with the mixture and place directly into a baking
tray.
3. Mix together the chopped tomatoes and vegetable stock, pour into
the baking tray with the stuffed peppers.
Place the baking tray on upper position.
4. Place the rice into the gratin dish. Add the hot water and stir well.
5. Place the gratin dish on another baking tray. Place the baking tray
on lower position.
6. Cook using 'SuperSteam Convection, AUTO, BALANCED MEALS,
STUFFED PEPPER WITH BROWN RICE'.
7. After cooking stir the rice and stand for 2 minutes.
8. Mix the Crème fraîche and chopped herbs into the tomato sauce
and stir well.
Stuffed Red Peppers with Brown Rice
[ Utensils ]
Square Pyrex dish (approx. 20 x 20 x
6cm)
2 Baking trays
[ Ingredients for the Bread Rolls ]
20g
Fresh Yeast (or 10 g dried yeast)
125ml Lukewarm Water
50ml Buttermilk
1
/
2
tsp Salt
1
/
2
tsp Sugar
125g Plain Flour
100g Wholemeal Flour
25g
Wheat Bran
Butter
1 tbsp Buttermilk to brush the dough
[ Ingredients for the Cannelloni ]
200g Defrosted Spinach, well drained
375g Reduced Fat Ricotta Cheese
Garlic Clove, crushed
Salt and Pepper
Grated Nutmeg
1 tsp Olive Oil to grease the dish
12
Cannelloni tubes
650g Fresh Tomatoes, peeled
1 tsp Fresh Basil, chopped
25g
Parmesan Cheese, Grated
[ Method ]
1. Dissolve the yeast in the lukewarm water and add the buttermilk.
2. Mix together the flours, wheat bran, salt and sugar in a large bowl.
3. Make a hole in the centre and pour in the yeast mixture.
4. Knead all ingredients well.
5. Place the bowl on the rack and allow the dough to rise. (Prove
Bread 30minutes)
6. Knead the dough again, then cut into 2 rolls. Cut into 8 even
pieces and shape into bread rolls.
7. Line a baking tray with greaseproof paper and place the bread
rolls on it.
8. Allow the dough to rise and brush the dough with buttermilk before
baking.
9. Place the baking tray on upper position.
10. Grease the Pyrex dish with olive oil.
11. Mix together spinach, ricotta cheese and garlic. Season with
nutmeg, salt and pepper.
12. Fill the cannelloni tubes with the mixture. Place the tubes in a
single layer into the gratin dish.
13. Chop the tomatoes and mix with fresh chopped basil. Season
with salt and pepper.
14. Pour the tomato sauce evenly over the cannelloni tubes.
15. Place the cannelloni dish directly on another baking tray. Place
the baking tray on lower position.
16. Cook using 'SuperSteam Convection, AUTO, BALANCED
MEALS, CANNELLONI WITH BREAD ROLLS'.
17. After cooking remove the bread rolls from the oven and allow to
cool for 5 minutes, but allow the cannelloni to stand for 5 minutes
in the oven
18. Finally sprinkle the cannelloni with the freshly grated Parmesan
cheese.
Spinach and Ricotta Cannelloni with Freshly Baked Bread Rolls
SRS AX1500 En,P30-
09.1.30, 1:47 PM
36
