Sharp R-26ST-A Mode D'emploi Avec Livre De Recettes page 159

GRATIN (C2-2)
Spinach gratin
Ingredients
0,5 kg 1,0 kg 1,5 kg
150 g 300 g 450 g
15 g 30 g 45 g
150 g 300 g 450 g
35 g 75 g 110 g
50 g 100 g 150 g
1 2 3
40 g 75 g 115 g
GRATIN (C2-2)
Potato-courgette-gratin
Ingredients
0,5 kg 1,0 kg 1,5 kg
200 g 400 g 600 g
115 g 230 g 345 g
75 g 150 g 225 g
1 2 3
1 / 1 2
2
40 g 80 g 120 g
10 g 20 g 30 g
RECIPES FOR EXPRESS MENU
leaf spinach (defrosted, drained)
onion (finely chopped)
salt, pepper, nutmeg
boiled potatoes (sliced)
cooked ham (diced)
crème fraîche
eggs
grated cheese
paprika powder
potatoes (sliced)
courgette (finely sliced)
crème fraîche
eggs
clove of garlic (crushed)
salt, pepper
feta cheese (diced)
sunflower kernel
paprika powder
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158
Preparation
1. Mix together the leaf spinach with the onion and
season with salt, pepper and nutmeg.
2. Grease the gratin dish. Place alternate layers of
potato slices, diced ham and spinach in the dish.
The top layer should be spinach.
3. Mix the eggs with crème fraîche, add salt and
pepper and pour over the vegetables.
4. Cover the gratin with the grated cheese, sprinkle
with paprika powder and cook on EXPRESS
MENU C2-2, "Gratin".
5. After cooking, let stand for 5 minutes.
Preparation
1. Grease the gratin dish and place alternate layers of
potato slices and courgette in the dish.
2. Mix the eggs with crème fraîche, season with salt,
pepper and garlic and pour over the vegetables.
3. Crumble the feta cheese and sprinkle over the
gratin.
4. Finally sprinkle the gratin with sunflower kernel and
paprika powder and cook on EXPRESS MENU
C2-2, "Gratin".
5. After cooking, let stand for 5 minutes.