R-667-A Operation-Manual GB - Sharp

RECIPES FOR HEALTHY MENUS, XXXXXXXXXXXXXXXX
VEGETARIAN FOOD
F-1 Vegetable Couscous
Serves 2
Ingredients:
60 g red onion, sliced
1 clove garlic, crushed
100 g aubergine, cut into 1 cm cubes
100 g courgettes, cut into 1 cm cubes
100 g yellow pepper, cut into chunks
100 g red pepper, cut into chunks
100 g button mushrooms, cut into quarters
1 tsp olive oil
150 ml vegetable stock, cold
125 g couscous
seasoning to taste
1 tbsp lemon juice
Preparation:
1. Place the vegetables, oil and vegetable stock into a
casserole dish and mix well.
Cover the dish with a lid and cook on VEGETARIAN
FOOD F-1, “Vegetable Couscous”.
2. When the oven stops, the audible signals sound
and the indicator “CHECK” is displayed, add the
couscous, mix until well combined and continue to
cooking.
3. After cooking stir in the lemon juice and season to
taste.
Tip: Serve with a yoghurt sauce.
F-2 Spinach and Ricotta Cannelloni
Serves 2
Ingredients:
100 g defrosted spinach, well drained
175 reduced fat ricotta cheese
salt, pepper and ground nutmeg to taste
6 instant cannelloni tubes
250 g ready made tomato basil pasta sauce
15 g Parmesan cheese, grated
Preparation:
1. Mix together spinach and ricotta cheese. Season
with salt, pepper and ground nutmeg.
2. Fill the cannelloni tubes with the mixture. Place the
tubes in a single layer into a square gratin dish.
3. Pour the pasta sauce evenly over the cannelloni
tubes. Please ensure that all sections of the tubes
are covered with sauce.
4. Sprinkle the cannelloni with the freshly grated
Parmesan cheese and cook on VEGETARIAN
FOOD F-2, “Spinach and Ricotta Cannelloni”. Do
not cover.
5. After cooking, leave to stand for 3 minutes before
serving.
F-3 Stuffed Peppers
Serves 2
Ingredients:
2 red peppers ( approx. 450 g)
1 egg
10-15 g bread crumbs
75 g Emmenthal cheese, grated
60 g onion, diced
100 g fresh mixed mushrooms, sliced
1 tbsp lemon balm, finely chopped
1 tbsp parsley, finely chopped
salt, pepper and ground nutmeg
10 g butter or margarine for greasing the pan
For the sauce:
150 g canned, pureed tomatoes
50 g crème fraîche
75 ml white wine
herbs of the provence
Preparation:
1. Cut the red pepper lengthwise into half, remove the
stalks and pins, wash and dry.
2. In a bowl, beat the egg and add the cheese, bread
crumbs, onions, mushrooms and herbs. Season with
salt, pepper and nutmeg.
3. Fill the red peppers with the mixture. Place the
stuffed pepper in a greased shallow round gratin
dish and cook on VEGETARIAN FOOD F-3,
“Stuffed Peppers”. Do not cover.
4. Meanwhile mix together the pureed tomatoes with
crème fraîche, white wine and herbs.
5. When the oven stops, the audible signals sound
and the indicator “CHECK” is displayed, add the
sauce and continue to cook.
ENGLISH
GB-14
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6/2/09 3:03:33 PM