Sharp R-261STW - Manual (Page 171)

ENGLISH
RECIPES FOR EXPRESS MENU
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 minutes.
GRATIN (C2-2)
Potato-courgette-gratin
Ingredients
0,5 kg 1,0 kg 1,5 kg
200 g 400 g 600 g 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 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 minutes.
170/GB-16
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