Sharp R-24ST Operations Instructions download pdf (Page 19)

RECIPES FOR EXPRESS MENUS

ENGLISH

GRATIN (C2-2)

Spinach gratin

Ingredients

0,5 kg 1,0 kg 1,5 kg

150 g 300 g 450 g leaf spinach (

defrosted, drained)

15 g 30 g 45 g onion (finely chopped)

salt, pepper, nutmeg

150 g 300 g 450 g boiled potatoes (sliced)

35 g 75 g 110 g cooked ham (diced)

50 g 100 g 150 g crème fraîche

1 2 3 eggs

40 g 75 g 115 g grated cheese

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 5-10 minutes.

GRATIN (C2-2)

Potato-courgette-gratin

Ingredients

0,5 kg 1,0 kg 1,5 kg

200 g 400 g 600 g boiled potatoes (sliced)

115 g 230 g 345 g courgette (finely sliced)

75 g 150 g 225 g crème fraîche

1 2 3 eggs

1 2 clove of garlic (crushed)

salt, pepper

40 g 80 g 120 g feta cheese (diced)

10 g 20 g 30 g sunflower kernel

paprika powder

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 5-10 minutes.

R-24ST/2B34 ENGLISH 28/3/01 10:00 am Page 17

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Sharp R-24ST Operations Instructions Page 19

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