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BAKED CHEESE POTATO
Serves: 2
Ingredients:
100 g natural cheese (for pizza)
4 tablespoon cheese powder
A:
400 g potato (cut into 2 mm slices)
4 tablespoons water
20 g butter
moderate pepper
Method:
1. Place A inside a deeper heat-resistant container,
wrap with a plastic wrap and place in the center of
the oven. Cook on 600 W for 8 to 10 minutes.
2. After heated, crush with a wooden shovel. Add in
natural cheese, 1 tablespoon cheese powder and
stir evenly. Divide it into 4 equal sizes, and lay
each at the center of the grill tray with a diameter
of approximately 8-10 cm with a total of 4 pieces.
Sprinkle with the remaining cheese powder. Put
the grill tray in the upper shelf position, select
Combi 10 and cook for 13 minutes.
STUFFED TOMATOES
Serves: 2
Ingredients:
2 large tomatoes
¼ cup fresh breadcrumbs
¼ cup grated cheese
4 green onions, finely sliced
1 tablespoon finely chopped parsley
salt and pepper
¼ cup extra grated cheese
Method:
1. Cut tops off tomatoes. Scoop out pulp of tomato
with a teaspoon.
2. Mix with remaining ingredients, except extra
cheese. Place tomatoes in a 1-litre dish. Cook on
1000 W for 2 minute.
3. Spoon mixture back into tomato shells. Sprinkle
tomatoes with extra cheese. Place tomatoes into a
2-litre casserole dish cook on 1000 W for 3 minutes,
then put on metal tray in middle shelf positon and
cook on Convection 200 °C for 15 minutes.
Tip:
To cook 4 stuffed tomatoes, cook on 1000 W for 6 to
8 minutes.
FRENCH SEASONABLE VEGETABLES
Serves: 2
Ingredients:
1
medium size eggplant
½ piece sweet pepper
½ piece zucchini
½ piece garlic
moderate salt
moderate pepper
A:
50 g tomato
1 tablespoon olive oil
Method:
1. Cut the eggplant, sweet pepper, and zucchini into
2 cm cubes. Slice the garlic.
2. Put 1 and A into a deeper heat-resistant container,
stir evenly. Put the container at the center of the
oven with the lid, select 600 W and cook for 7 to
8 minutes.
3. After heated, flavor with salt and pepper.
CABBAGE HAM AND ONION
Serves: 6
Ingredients:
500 g
cabbage, shredded
2 tablespoon water
1 onion, finely chopped
1 tablespoon butter
125 g ham, finely chopped
salt and pepper
Method:
1. Place cabbage and water in a 3-litre casserole
dish. Cover and cook on 1000 W for 7 to
9 minutes. Drain and set aside.
2. Place onion and butter in a 1-litre casserole dish
and cook on 1000 W for 3 to 4 minutes.
3. Add onion mixture and ham to cabbage and mix
well. Return to oven and cook on 1000 W for 2 to
3 minutes. Season with salt and pepper and serve.
French Seasonable Vegetables
- 117 -
Vegetable Varieties
F0003CH50QP.indd 117F0003CH50QP.indd 117 2020/7/16 15:15:002020/7/16 15:15:00
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