Sharp R-940, Operation Manual

Page: 42 / 74

GB-42
Recipes
Appetizers and Snacks
Germany
Mushroom on toast
“Champignontoast”
Total cooking time: approx. 3-4 minutes
Utensils: High
rack
Ingredients
2 tbsps Butter or margarine
2 Garlic cloves, crushed
4 Bread slices
75 g Mushrooms, in slices, salt, pepper
75 g Shredded cheese
4 tsps Parsley, finely chopped, paprika
Preparation
1. Mix butter, garlic and salt.
2. Toast the bread slices and butter with garlic-butter
mixture. Put mushrooms on top and season with salt
and pepper.
3. Mix the cheese and parsley and add on top of the
mushrooms. Season with paprika.
4. Place the toasts onto the high rack and bake.
3-4 Min. 30 P
Switzerland
Swiss Cheese Pie
“Schweizer Käsewähe“
Total cooking time: approx. 32-36 minutes
Utensils:
Round baking or quiche dish
(dm. approx. 30-32 cm)
Ingredients
250 g Flour
120 g Butter or margarine
80 ml Water
1 tsp Salt
1 tsp Butter or margarine to grease the pan
1 Onion (50 g), finely chopped
170 g Shredded Emmentaler cheese
170 g Shredded Gruyere cheese
4 tbsps Flour (40g)
3 Eggs
270 ml Milk
120 g Yoghurt, low fat
1 tsp Salt
Nutmeg
Preparation
1. Mix flour, butter, water and salt. Roll dough onto
a floured surface. Grease the pan, put the dough
evenly into the pan and pull up around the edge.
Pierce with fork several times.
2. Position the pan onto the low rack, pre-bake the
dough.
12-14 Min. 40 P/230°C
3. Mix onion with cheese and flour. Mix eggs, milk,
yoghurt and spices. Add the cheese mixture.
4. Evenly distribute the filling on the dough. Place the
pan onto the low rack and bake.
20-22 Min. 30 P/230°C
Italy
Pizza Artichoke
“Pizza ai carciofi”
Total cooking time: approx. 20-24 minutes
Utensils:
Pizza pan (dm. approx. 30 cm)
Ingredients
15 g Yeast, fresh, or
½ pck. Dry yeast (4 g)
1 pinch Sugar
120 ml lukewarm water
200 g Flour
½ tsp Salt
1 tbsp Olive oil
300 g Tomatoes from a jar, drip-dried
50 g Salami, in slices
70 g Ham, in slices
120 g Artichoke hearts from a jar
1 tsp Olive oil to grease the pan.
Basil, oregano, thyme, salt and pepper
10 Olives
100 g Shredded Emmentaler cheese
Preparation
1. Dissolve yeast and sugar in lukewarm water.
2. Put flour into a bowl, make a small depression in
the center. Add yeast mixture into this depression
and slowly stir. Add salt and oil. Thoroughly knead
dough.
3. Cover the dough with heat resistant foil or a moist
kitchen towel, let rise.
20 Min. 40°C
4. Slice the tomatoes, quarter the salami and ham
slices and the artichoke hearts.
5. Grease the pizza pan with oil. Roll out the yeast
dough, put into the pizza pan and put tomatoes on
top. Season as desired, add all other ingredients.
Add olives and top with shredded cheese.
6. Bake the pizza on the low rack in the pre-heated
microwave oven.
10-12 Min. 40 P/230°C
10-12 Min. 230°C