Read Sharp R-757M (serv.man29) User Guide / Operation Manual online
43
RECIPES FOR MEAL IN ONE MENUS
S
PINACH GRATIN
Serves 4
75g onion, chopped
2 cloves garlic, crushed
300g cooked spinach, chopped
75g celery, sliced
75g yellow peppers, sliced
125g courgettes, sliced
400g canned, chopped tomatoes
2.5ml (
2 cloves garlic, crushed
300g cooked spinach, chopped
75g celery, sliced
75g yellow peppers, sliced
125g courgettes, sliced
400g canned, chopped tomatoes
2.5ml (
1
/
2
tsp) dried basil
2.5ml (
1
/
2
tsp) mustard powder
salt and pepper to taste
600g cooked potatoes, sliced
125g double gloucester cheese, grated
3 eggs (medium)
150ml (
600g cooked potatoes, sliced
125g double gloucester cheese, grated
3 eggs (medium)
150ml (
1
/
4
pint) single cream
C
HICKEN GRATIN
Serves 4
75g onion, chopped
2 cloves garlic, crushed
450g cooked chicken, chopped
125g courgettes, sliced
400g canned, chopped tomatoes
2.5ml (
2 cloves garlic, crushed
450g cooked chicken, chopped
125g courgettes, sliced
400g canned, chopped tomatoes
2.5ml (
1
/
2
tsp) dried basil
2.5ml (
1
/
2
tsp) mustard powder
salt and pepper to taste
600g cooked potatoes, sliced
125g double gloucester cheese, grated
3 eggs (medium)
150ml (
600g cooked potatoes, sliced
125g double gloucester cheese, grated
3 eggs (medium)
150ml (
1
/
4
pint) single cream
F
ISH GRATIN
Serves 4
75g onion, chopped
2 cloves garlic, crushed
450g cooked fish fillet, chopped
125g courgettes, sliced
400g canned, chopped tomatoes
2.5ml (
2 cloves garlic, crushed
450g cooked fish fillet, chopped
125g courgettes, sliced
400g canned, chopped tomatoes
2.5ml (
1
/
2
tsp) dried basil
2.5ml (
1
/
2
tsp) mustard powder
salt and pepper to taste
600g cooked potatoes, sliced
125g double gloucester cheese, grated
3 eggs (medium)
150ml (
600g cooked potatoes, sliced
125g double gloucester cheese, grated
3 eggs (medium)
150ml (
1
/
4
pint) single cream
d-3 GRATIN
1 Mix all ingredients together in a bowl except, potatoes, cheese, eggs and cream.
2 Place half of this mixture in the bottom of an oval ‘Pyrex’ dish (30cm x 21cm x 5cm) or a round
2 Place half of this mixture in the bottom of an oval ‘Pyrex’ dish (30cm x 21cm x 5cm) or a round
‘Pyrex’ dish (26.5cm diameter x 4.5cm).
3 Layer half the potatoes on top and sprinkle with half the cheese.
4 Repeat with the remaining mixture, finishing with a layer of potatoes.
5 Mix the eggs and cream together and pour over the gratin. Sprinkle with the remaining cheese.
6 Place on the low rack and cook using MEAL IN ONE “Gratin” key.
4 Repeat with the remaining mixture, finishing with a layer of potatoes.
5 Mix the eggs and cream together and pour over the gratin. Sprinkle with the remaining cheese.
6 Place on the low rack and cook using MEAL IN ONE “Gratin” key.
Notes:
• The above recipes are ideal for using leftovers from meals such as roast chicken.
• The above recipes are ideal for using leftovers from meals such as roast chicken.
We recommend to chill chicken and fish before using in the recipes.
• Canned potatoes can be used in place of cooking fresh potatoes.
Canned or frozen spinach can be used in place of cooking fresh spinach.
• PLEASE ENSURE WHERE STATED, THESE INGREDIENTS ARE COOKED BEFORE USING THEM
IN GRATIN.
R-757M New CkBk 27/02/2003 15:10 Page 43
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