AX-1100(R)M, AX-1100(SL)M (serv.man15) - Sharp Home Appliance User Guide / Operation Manual. Page 49

47

COURGETTE AND MACARONI BAKE
Germany : Zucchini-Nudel-Auflauf
Total cooking time: approx. 33 - 38 minutes
Utensils:  Bowl with lid (2 Iitre capacity)
 

Gratin dish (approx. 26cm diameter)

Ingredients
500 ml  Water

1/2

 tsp  Oil

80 g 

Macaroni

400 g  Tinned tomatoes, chopped
3 

Onions (150 g), finely chopped

 

Basil, thyme, salt, pepper

1 tbsp  Oil to grease the dish
450 g  Courgettes, sliced
150 g  Sour cream
2  

Eggs

100 g  Grated cheddar cheese

Procedure
1. Put the water, oil and salt in the dish and bring to the bowl 

on the centre of the oven floor (position 1) with the lid on.

  3 - 4 min.  MICRO 100P
2. Break the macaroni into pieces, add to the dish, stir 

and allow to swell.

  9 - 11 min.  MICRO 30P
  Drain the macaroni and allow to cool.
3. Mix the tomatoes with the onions and season well. Grease 

the gratin dish. Put the macaroni in it and pour the tomato 
sauce over it. Arrange the courgette slices on the top. 

4. Beat the sour cream with the eggs and pour over the mixture 

in the dish. Sprinkle the grated cheese over the top. Place the 
gratin dish into the glass tray in lower position (position 2).

  21 - 23 min.  COMBI LOW  50P
  Allow the dish to stand for 5-10 minutes after cooking.

MUSHROOM WITH ROSEMARY
Spain : Champinones rellenos al romero
Total cooking time: approx. 13 - 19 minutes
Utensils:  Bowl with lid (1 Iitre capacity)
 

Shallow round dish 

 

(approx. 22 cm diameter)

Ingredients
8 

Large mushrooms (approx. 300 g), whole

2 tbsp  Butter or margarine (20 g)
1 

Onion (50 g), finely chopped

50 g 

Bacon, finely diced

 

Black pepper, ground

 Fresh 

rosemary, 

bruised

125 ml  Dry white wine
125 ml  Cream
2 tbsp  Flour (20 g)

Procedure
1. Remove the stalks from the mushrooms and chop the 

stalks into small pieces.

2. Spread the butter on the bottom of the dish. Add the 

onions, the diced bacon and the mushroom stalks. 
Season with pepper and rosemary, cover and cook 
on the centre of the oven floor (position 1).

  3 - 5 min.  MICRO 100P
  Leave to cool.
3. Heat 100 ml of the wine and cream in the other dish with its lid 

on. Place the dish on the centre of the oven floor (position 1).

  1 - 3 min.  MICRO 100P
4. Mix the remaining wine with the flour, stir into the 

hot liquid and cook with the lid on. Stir once during 
cooking.

  approx. 1 min.  MICRO 100P
5. Fill the mushrooms with the bacon mixture and place 

in the sauce. Place the dish into the glass tray in lower 
position (position 2) and cook.

  8 - 10 min.  COMBI HIGH 50P
  Allow the mushrooms to stand for approximately

2 minutes once cooked.

FRESH TUNA WITH VEGETABLES
France : Thon frais braisé aux tomates et aux poivrons
Total cooking time: approx. 15 - 17 minutes
Utensils:  Shallow oval gratin dish with lid
 

 (approx. 26 cm diameter)

Ingredients 
500 g  Fresh tuna, in slices
2 tbsp  Lemon juice
 Salt
1 tsp 

Vegetable oil to grease the dish

1

/

2

 

Green pepper (125 g), cut into strips

2 

Onions (125 g), finely chopped

1 

Carrot (50 g), sliced

1-2 

Tomatoes (125 g), diced

40 ml 

White wine

1 Clove 

of 

garlic

 Bouquet 

garni

 

Salt and pepper

Procedure
1. Wash the tuna, pat dry and sprinkle with lemon juice. 

Allow the fish to stand for approximately 15 minutes, 
then pat dry again and add salt.

2. Spread oil on the bottom of the dish and lay the tuna 

in it. Arrange the vegetables on top of the fish. Add 
the white wine, the clove of garlic and the bouquet 
garni and season. Cover the dish, place the dish on 
the centre of the oven floor (position 1) and cook.

  15 - 17 min.  MICRO 70P  
  Allow the fish to stand for approximately 2 minutes 

after cooking. Remove the bouquet garni and the 
clove of garlic before serving.

Tip: A bouquet garni is made of: a sprig of parsley, 

  a bunch of herbs and vegetables for making soup ,
  lovage, thyme and a few bay leaves.

SUK AX1100M_eng.indd   47

SUK AX1100M_eng.indd   47

10.9.8   4:58:13 PM

10.9.8   4:58:13 PM