Sharp Carousel R-990S, Operation Manual

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53
Recipes
Meat, Fish and Poultry
Spain
Stuffed Ham
“Jamón relleno”
Total cooking time: approx. 14-18 minutes
Utensils:
Bowl with cover (2 l contents)
Flat, oval, casserole dish
(approx. 32 cm long)
Ingredients
150 g Leaf spinach, stems removed
150 g Curd, 20 % D.m.f.c.
50 g Shredded Emmentaler Cheese
Pepper
Paprika
8 Dry yeast (400 g)
125 ml Water
125 ml heavy whipping cream
2 tbsps Flour (20 g)
2 tbsps Butter or margarine (20 g)
1 tsp Butter or margarine to grease the pan
Preparation
1. Finely cut the spinach; mix with curd and cheese, season
to taste.
2. Place one tablespoon of filling onto each slice of ham,
roll ham up. Secure with a wooden stick.
3. Prepare a béchamel sauce. Add the fluid into the bowl.
Cover and cook.
2-3 Min. 100P
4. Mix butter and flour, add to fluid, stir with a wire whisk
until smooth. Cover, cook and wait until it solidifies
slightly.
approx. 1 min. 100P
Stir the soup and season to taste.
5. Put sauce into the greased casserole dish, add the ham
rolls, cook on the low rack.
11-14 Min. 70P
After cooking, let the ham rolls stand for about 2
minutes.
Tip:
You can also use a commercially available béchamel
sauce.
Greece
Aubergines stuffed with minced meat
“Melitsánes jemistés mé kimá”
Total cooking time: approx. 18-20 minutes
Utensils:
Bowl with cover (1 l contents)
Flat, oval casserole dish with cover
(approx. 30 cm long)
Ingredients
2 Aubergines, without stalks (each about 250 g)
Salt
3 Tomatoes (approx. 200 g)
1 tsp Olive oil to grease the pan
2 Onion (100 g), finely chopped
4 Mild, green peppers
200 g Mincemeat (beef or lamb)
2 Garlic clove, crushed
2 tbsps Parsley, chopped
Salt
Pepper
Rose paprika
60 g Greek feta cheese, diced
1 tsp Olive oil to grease the pan
Preparation
1. Cut the aubergines in half lengthwise. Remove the flesh
with a teaspoon, leaving an edge about 1 cm thick.
Season the aubergine with salt. Dice the flesh.
2. Remove skin from two tomatoes, remove stem remnants,
dice.
3. Grease the bottom of the bowl with olive oil, add onions,
cover and steam.
approx. 100P
4. Remove stems of peppers, core and slice into rings. Set
aside
1/3
for garnish. Mix mincemeat, aubergine, onion,
tomato dice, pepper rings, crushed garlic and parsley.
5. Pat the aubergines dry. Fill half of the mincemeat mixture
into the aubergine, cover with feta cheese, add the rest
of the filing.
6. Garnish the aubergine halves with the tomato slices and
pepper rings, place into the greased casserole dish, put
onto the low rack and bake.
16-18 Min. 70P
After cooking, let the aubergines stand for about 2
minutes.
Tip:
You can also use zucchini instead of aubergine.
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