Sharp R-393M Operation Manual With Cookbook page 48

R-393M O/M & C/B 08/06/2000
RECIPES
LEEK & POTATO SOUP
Serves 4
50g (2oz) butter
4 large leeks, chopped
4 large potatoes, chopped
900ml (1 1/ pints) hot vegetable stock
2
salt and pepper to taste
GARLIC MUSHROOMS
Serves 4
50g (2oz) butter
3 cloves garlic, crushed
175g (6oz) button mushrooms
15ml (1tbsp) fresh parsley, chopped
AVOCADO AU GRATIN
Serves 2-4
50g (2oz) butter
50g (2oz) fresh brown breadcrumbs
50g (2oz) cooked ham, finely chopped
90ml (6tbsp) double cream
salt and pepper to taste
2.5ml ( tsp) fresh parsley, chopped
1/
2
2 large ripe avocados
15ml (1tbsp) lemon juice
50g (2oz) cheese, grated
fresh parsley sprigs to garnish
16:07 Page 46
1 Heat the butter in a large bowl on 100% for 1
2 Add leeks and potatoes and mix well. Cover and
3 Add the stock to the potato mixture. Mix well.
4 Cook on 70% for 20 minutes, until vegetables are
1 Heat the butter on 100% for 1 minute. Stir in the
2 Stir in the mushrooms and cook on 50% for 7
1 Place the butter in a bowl and heat on 100% for
2 Cut the avocados in half. Remove the stone and
3 Place the filled avocados in a flan dish and
4 Cook on 100% for 1 minute, until the cheese has
46
minute.
cook on 100% for 5 minutes, stir after 2 minutes.
tender, stir every 5 minutes.
Season with salt & pepper.
garlic and cook on 100% for 1 minute.
minutes, stirring every minute. Sprinkle with
parsley to serve.
Serve in ramekin dishes with garlic bread.
40 seconds. Stir in the breadcrumbs and ham.
Add enough cream to bind the mixture. Season
with salt and pepper to taste and stir in the
parsley. Cook on 100% for 2 minutes.
brush the flesh with lemon juice. Fill each
avocado half with the breadcrumb mixture.
sprinkle with the grated cheese.
melted. Garnish with sprigs of fresh parsley.