Bedienungsanleitung Sharp R-960N (Seite 50 von 77) (Englisch)

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Recipes

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.

30P

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.

50P/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.

30P/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

2 pck. Dry yeast (4 g)

1 pinch Sugar

120 ml lukewarm water

200 g Flour

2 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.

50P/230°C

10-12 Min.

230°C

Appetizers and Snacks

R-960N_48-75.indd 49

4/28/08 4:32:06 PM

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