Rice And Dumplings - Sharp R-68ST-A Mode D'emploi

VEGETABLES, POTATOES AND CASSEROLES,
Spain
STUFFED POTATOES
Patatas Rellenas
Total cooking time: 13-17 minutes
Dish: Dish with cover (2 l capacity)
Porcelain place
Ingredients
4 Medium-sized potatoes (400 g)
100 ml Water
60 g Ham, finely diced
Onion (25 g), chopped finely
1/2
75-100 ml Milk
2 tbsp Grated Parmesan cheese (20 g)
Salt
Pepper
2 tbsp Grated Emmental cheese
Germany
COURGETTE AND NOODLE PUDDING
Total cooking time: approx. 30-38 minutes
Dish: Dish with cover (2 l capacity)
Casserole dish (approx. 26 cm long)
Ingredients
500 ml Hot water
1/2 tsp Oil
80 g Macaroni
Salt
400 g Tomatoes, Canned, cut into pieces
3 Onions (150 g), Chopped finely
Basil, Thyme, Salt, Pepper
400 g Courgettes, in slices
150 g Sour cream
2 Eggs
100 g Grated Cheddar
R-68ST-A [06_02 EN] CkBk.indd 37 R-68ST-A [06_02 EN] CkBk.indd 37

RICE AND DUMPLINGS

1. Place the potatoes in the dish, add the water and
cook while covered. Stir once during the process.
9-11 Min. 100 P
Let the food cool.
2. Halve the potatoes lengthways and hollow them
out carefully. Stir the mashed potato together with
the ham, onion, milk and Parmesan cheese into a
smooth mash. Season with salt and pepper.
3. Fill the mash into the potatoes halves, sprinkle with
Emmental, place on the plate and cook.
4-6 Min. 100 P
Let the potatoes stand for approx. 2 minutes after
cooking.
1. Add water, oil, and salt in a bowl and cook with
covered lid.
3-5 Min. 100 P
2. Break the macaroni into pieces, add, stir and allow
to soak.
9-11 Min. 30 P
Drain the noodles and let them cool.
3. Stir the tomatoes with the onions and season well.
Add the macaroni to the casserole dish and pour
the tomato sauce over them. Put courgettes slices on
top.
4. Beat the sour cream with the eggs and pour over
the casserole. Sprinkle the grated cheese over this
and cook.
1. 23-25 Min.
2. ca. 5 Min.
Allow the casserole to stand for approx. 5-10
minutes after cooking.
GB-37
100 P in addition
70 P
7/14/09 10:11:23 AM 7/14/09 10:11:23 AM