Sharp R-852N, Operation Manual With Cookbook

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ENGLISH
Switzerland
Ticino risotto
Tessiner risotto
Total cooking time: approx. 20-25 minutes
Utensils required: bowl with lid (2 litres size)
Ingredients
50 g streaky bacon
2 tbsp butter or margarine (20 g)
1 onion (50 g), finely chopped
200 g round-grain (Arborio) rice
400 ml meat stock
70 g Brienz cheese, grated (an alternative is grated
Emmental cheese)
pinch of saffron
1 salt & pepper
Preparation
1. Dice the bacon. Spread the butter on the bottom of
the bowl. Put in the chopped onion and the bacon,
cover and lightly braise.
2-3 min 900 W
2. Add the rice and meat stock, bring to the boil and
allow to simmer.
1. 3-5 min 900 W
2. 16-17 min 270 W
Leave the rice to stand for about 2 minutes after
cooking.
3. Mix in the cheese and the saffron and taste.
Tip:
Suitable accompaniments are braised chanterelles or but-
ton mushrooms and a mixed salad.
Switzerland
Kohlrabi in dill sauce
Kohlrabi in Dillsauce (2 servings)
Total cooking time: approx. 10
1/
2
- 11
1/
2
minutes
Utensils required: 2 bowls with lids (1 l. size)
Ingredients
400 g kohlrabi, sliced (approx. 2 heads)
4-5 tbsp water
2 tbsp butter or margarine (20 g)
150 ml cream (crème fraiche)
salt, pepper, nutmeg & paprika
a few drops of lemon juice
1 bunch of dill, finely chopped
Preparation
1. Put the kohlrabi with the water in one of the bowls,
cover and cook. Stir once during cooking.
9-10 min 900 W
Drain the liquid.
2. Divide the butter in the other bowl, add the cream
and heat uncovered. Do not let it boil!
app. 1
1
/
2
min 900 W
3. Season the sauce to taste with the salt, spice and
lemon juice. Fold in the dill and pour the sauce over
the kohlrabi. Leave the kohlrabi to stand for about 2
minutes after cooking.
Tip:
Salsify can be substituted for the kohlrabi.
Greece
Potato and garlic pasta
Skordalía mé patates
Total cooking time: approx. 8-10 minutes
Utensils required: bowl with lid (1 l. size)
Ingredients
400 g whole potatoes
2-3 tbsp water
2-3 garlic clove
6 tbsp olive oil
6 tbsp meat stock
salt
juice of one lemon
1 mild chilli
Preparation
1. Put the potatoes and the water in the bowl, cover
and cook. Stir once during cooking.
8-10 min 900 W
2. Peel the potatoes and press them while still hot
through a potato press or fine sieve.
3. Crush the garlic clove in a garlic press and add to the
potatoes.
4. Mix the olive oil, meat stock, salt and lemon juice to
taste with the potatoes to form a workable mixture.
Add a little more oil or meat stock if necessary.
5. Serve the pasta garnished with chilli rings.
RECIPES
3 R-852N ENGLISH CkBk 04/02/2000 14:21 Page 49