Sharp R-216 Manual De Instrucciones Y Recetario página 117

G ermany
CAMEMBERT TOAST
T o tal co o king time: appro x. 1 -2 minutes
Utensil:
Ing redients
4 slices o f bread fo r to asting
2 tbsp butter o r marg arine (2 0 g )
1 5 0 g Camembert
4 tsp Cranberry jelly
Cayenne pepper
N etherlands
MUSHROOM SOUP
Champig no nso ep
T o tal co o king time: appro x. 1 3 -1 7 Minutes
Utensil: Bo wl with L id (2 l Capacity)
Ing redients
2 0 0 g mushro o ms, sliced
1 o nio n (5 0 g ), finely cho pped
3 0 0 ml meat sto ck
3 0 0 ml Cream
2 tbsps Flo ur (2 5 g )
1 /
2
2 tbsps Butter o r Marg arine (2 5 g )
1 /
2
Salt & Pepper
1 Eg g
1 5 0 g Crème fraîche
1 . T oast the bread and spread w ith butter.
2 . C ut the C amembert into slices and arrange on
top of the toast. Put the cranberry jelly in the
middle of the cheese and sprinkle w ith cayenne
pepper.
3 . Pla c e the to a st o n a p la te a nd he a t fo r
1 -2 M ins
. 8 0 0 W
Tip:Yo u c a n va ry this re c ip e a c c o rd ing to yo ur
ta ste . Fo r e x a mp le , y o u c a n use fre sh
mushro o ms and g rated cheese o r co o ked ham,
asparag us and Emmental cheese.
1 . Place the vegetables and the stock in the bow l,
cover and cook.
8 -9 M ins
. 8 0 0 W
2 . Blend all the ingredients in the mixer.
3 . M ix the flour and butter to a dough and smooth
into the soup. Season w ith salt and pepper, cover
and cook. Stir after cooking.
4 -6 M ins
. 8 0 0 W
4 . M ix the egg yolk w ith the cream, gradually stir
into the soup. Heat for a short time, but do not let
it boil!
1 -2 M ins
. 8 0 0 W
Allow the soup to stand for about 5 minutes after
cooking.
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RECIPES