Справочник Пользователя для Sharp AX-1100J

Honey Carrots

500 g carrots, peeled
3 teaspoons orange juice
2 teaspoons

honey

1 teaspoon olive oil
½ teaspoon orange rind

Serves 4

• Slice carrots lengthwise in quarters then cut each

quarter into long thin strips about 5 cm in length.

• Place carrot slices on steam tray and then on one

of the glass trays provided.

• Place glass tray in the LOWER position.
• Manually set oven to Steam Cook High > 28 minutes

> START.

• In a medium bowl, mix orange juice, rind, honey

and olive oil. Stir until well combined.

• Add steamed carrots to mixture. Toss to coat

evenly.

• Serve hot.

Spinach, Feta and
Ricotta Quiche

50 g spinach (if frozen, thawed and drained)
¾ cup milk
4

eggs

  1 tablespoon plain fl our
  3 shallots, chopped
100  g feta cheese (smooth)
20  g butter
  ¼ cup breadcrumbs
  ½ cup ricotta cheese

Serves 4

• Lightly whisk the eggs and milk together.
• In a separate bowl add the spinach, ricotta and

shallots. Mix until well combined.

• Gently add the egg mixture and stir.
• Add the fl our and mix well then add half of the feta

to the mixture

• Melt the butter in a small microwave safe bowl.

Manually set the oven to Microwave 100% > 20 sec
> START.

• Brush the melted butter around the inside of 4

10cm ramekins.

• Lightly coat the inside with the breadcrumbs.
• Pour in the spinach and egg mixture and crumble

the remaining feta on the top of each ramekin.

• Place the ramekins on the steam tray and place in

the UPPER position with the glass tray in LOWER
position.

• Manually set the oven to Steam Cook Low 90°C >

35 minutes > START.

Snow Peas with Feta
and Olives

1 teaspoon

oil

5 g

butter

  1  clove of crushed garlic
150  g snow peas topped and tailed
  1  small Spanish onion, sliced
20  g feta
  8 olives, sliced in half

Serves 2

• Place snow peas and onion on the steam tray

and the glass tray provided. Place in the LOWER
position.

• Manually set oven to Steam Cook High > 8 minutes

> START.

• After cooking, drain.
• In a small bowl combine the oil, butter and garlic.

Manually set oven to Microwave 100% > 1 minute
> START.

• In a large microwave safe glass bowl, combine the

vegetables and oil mixture. Toss to evenly coat.

• Stir through the feta and olives just before serving.
• Serve as a starter or as a side dish.

Spinach and Ricotta
Cannelloni

1 x 250 g packet of frozen chopped spinach (thawed and drained)
500 g ricotta cheese
½ cup parmesan cheese

Fresh cannelloni sheets (pack of 12)

1 x 500 g jar tomato pasta sauce
  ½ cup cheddar cheese
  1 clove garlic, crushed
  1 small chopped onion

Salt and pepper to taste

Pinch of nutmeg

Serves 4

• Place the spinach, ricotta, parmesan cheese,

garlic, onion and nutmeg in a bowl and mix well.
Add salt and pepper to season.

• Spoon the mixture onto the cannelloni sheets and

gently roll into a tube.

• Place fi lled cannelloni tubes in a fl at casserole dish

(approx 25 cm x 25 cm) in a single layer.

• Gently pour the pasta sauce over the cannelloni

tubes, ensuring all areas are covered. Sprinkle with
the cheddar cheese.

• Place the casserole dish on the steam tray and then

onto the glass tray. Place in the LOWER position.

• Manually set the oven to Steam Cook High >

35 minutes > START.

NOTE: After cooking, allow the dish to remain in the
cavity for another 5 minutes without opening the door.

Vegetables

RECIPE

SCA AX1100J.indd Sec1:47

10.12.24 10:24:34 AM