Sharp R-65STR, Руководство по эксплуатации с кулинарной книгой

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ENGLISH
29
RECIPES
RECIPES
ADAPTING RECIPES FOR THE
MICROWAVE OVEN
If you would like to adapt your favourite recipes for the
microwave, you should take note of the following:
Shorten cooking times by a third to a half. Follow the
example of the recipes in this cookery book. Foods
which have a high moisture content such as meat, fish,
poultry, vegetables, fruit, stews and soups can be
prepared in your microwave without any difficulty.
Foods which have little moisture, such as platters of
food, should have the surface moistened prior to
heating or cooking.
The amount of liquid to be added to raw foods, which
are to be braised, should be reduced to about two
thirds of the quantity in the original recipe.
If necessary, add more liquid during cooking.
The amount of fat to be added can be reduced
considerably. A small amount of butter, margarine or oil is sufficient to flavour food. For this reason your
microwave is excellent for preparing low-fat foods as
part of a diet.
HOW TO USE THE RECIPES
●
All the recipes in this cooker y book are
calculated on the basis of 4 servings - unless
otherwise stated.
●
Recommendations relating to suitable utensils
and the total cooking times are given at the
beginning of every recipe.
●
As a rule the quantities shown are assumed to
be wholly consumable, unless specifically
indicated otherwise.
●
When eggs are given in the recipes they are
assumed to have weight of approx. 55 g
(medium).
Netherlands
MUSHROOM SOUP
Champignonsoep
Total cooking time: approx. 13-17 minutes
Utensils: Bowl with lid (2 litre capacity)
Ingredients
200g
mushrooms, sliced
1 onion (50g), finely chopped
300ml meat stock
300ml cream
2
1/2
tbsp plain flour (25g)
2
1/2
tbsp butter or margarine (25g)
salt & pepper
1 egg yolk
150g crème fraiche
Procedure
1. Put the vegetables with the meat stock in the dish
and cook with the lid on.
8-9 min . 100 P
2. Puree all the ingredients in a food processor.
Add the cream.
3. Rub the flour and butter into a dough and stir into the
mushroom soup until smooth. Season with salt and
pepper, cover and cook. Stir again after cooking.
4-6 min . 100 P
4. Mix the egg yolk with the crème fraiche, stir into
the soup little by little. Heat the whole mixture
again for a short time, but do not allow it to boil!
1-2 min . 100 P
Allow the soup to stand for approximately 5
minutes once cooked.
R-65STR English 07/09/2004 10:53 Page 29