Sharp R-26ST Bedienungsanleitung Seite 159

7. R-26ST English 27.01
GRATIN (C2-2)
Spinach gratin
Ingredients
0,5 kg 1,0 kg
150 g 300 g
15 g 30 g
150 g 300 g
35 g 75 g
50 g 100 g
1 2
40 g 75 g
GRATIN (C2-2)
Potato-courgette-gratin
Ingredients
0,5 kg 1,0 kg
200 g 400 g
115 g 230 g
75 g 150 g
1 2
1 / 2
1
40 g 80 g
10 g 20 g
27/1/06 4:59 PM Page 15
RECIPES FOR EXPRESS MENU
1,5 kg
450 g leaf spinach (
defrosted, drained
45 g onion (finely chopped
salt, pepper, nutmeg
450 g boiled potatoes (sliced)
110 g cooked ham (diced)
150 g crème fraîche
3 eggs
115 g grated cheese
paprika powder
1,5 kg
600 g potatoes (sliced)
345 g courgette (finely sliced)
225 g crème fraîche
3 eggs
2 clove of garlic (crushed)
salt, pepper
120 g feta cheese (diced)
30 g sunflower kernel
paprika powder
Preparation
1. Mix together the leaf spinach with the onion
and season with salt, pepper and nutmeg.
)
2. Grease the gratin dish. Place alternate layers of
)
potato slices, diced ham and spinach in the
dish. The top layer should be spinach.
3. Mix the eggs with crème fraîche, add salt and
pepper and pour over the vegetables.
4. Cover the gratin with the grated cheese,
sprinkle with paprika powder and cook on
EXPRESS MENU C2-2, "Gratin".
5. After cooking, let stand for 5 minutes.
Preparation
1. Grease the gratin dish and place alternate
layers of potato slices and courgette in the dish.
2. Mix the eggs with crème fraîche, season with
salt, pepper and garlic and pour over the
vegetables.
3. Crumble the feta cheese and sprinkle over the
gratin.
4. Finally sprinkle the gratin with sunflower kernel
and paprika powder and cook on EXPRESS
MENU C2-2, "Gratin".
5. After cooking, let stand for 5 minutes.
158/GB-14