Sharp R-82STN, Operation Manual With Cookbook

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49
ENGLISH
Austria
Cauliflower with cheese sauce
Karfiol mit Käsesauce
Total cooking time: approx. 18-21 minutes
Utensils required: bowl with lid (1 litre size)
bowl with lid (1 litre size)
Ingredients
800 g cauliflower (1 head)
1 cup of water (150 ml)
125 ml milk
125 ml cream
75-100 g cooking cheese
2-3 tbsp light sauce binder (20-30 g)
Preparation
1. Cut through the stalks of the cauliflower. Place the
cauliflower upright in one of the bowls. Add water,
cover and microwave.
15-17 min 100 %
Let the cauliflower stand covered for several minutes
and then drain the liquid.
2. Put the milk and the cream in the other bowl. Grate
the cheese coarsely and add to the bowl. Cover and
microwave.
app. 2-3 min 100 %
3. Stir in the sauce binder, cover and reheat.
app. 1 min 100 %
Stir the sauce thoroughly and pour over the cauliflower.
Tip:
You can sprinkle the cauliflower with chopped parsley
before serving.
France
Dauphine potatoes
Gratin dauphinois
Total cooking time: approx. 25-27 minutes
Utensils required: shallow oval oven-proof dish (approx.
26 cm long)
Ingredients
1 tbsp butter or margarine
500 g potatoes, peeled and thinly sliced
salt
pepper
2 garlic cloves, crushed
300 g cream (crème fraiche)
200 ml milk
50 g grated cheese (gouda)
Preparation
1. Divide the butter in the dish. Put in the potato slices
in layers. Season each layer with salt, pepper and
garlic.
2. Blend the cream and the milk and pour over the pota-
toes. Sprinkle with cheese and bake on the bottom grill.
25-27 min 50 % + 200
o
C
Allow to stand for 10 minutes after cooking.
RECIPES