Recipes; Appetizers/Soup - Sharp R-210B Operation Manual And Cooking Manual

SAVOURY MUSHROOMS
24 small cup mushrooms
6 slices multigrain bread
4 rashers bacon, chopped
4 shallots, finely chopped
1/2 cup grated cheese
2 eggs
2 tablespoons mixed herbs
(thyme, oregano, sage, marjoram, parsley)
1. Remove stalks from mushrooms.
2. Process bread into fine crumbs.
3. Cook bacon between paper-towel for 2 min-
utes on 100%. Add shallots and cook a further
minute.
4. Mix breadcrumbs, bacon, shallots, cheese,
eggs and herbs until well combined.
5. Spoon mixture into mushrooms. Place 12
mushrooms on the outside of the turntable
1
and cook for 1-1 /
2
QUICK NACHOS
200 g packet corn chips
250 g barbecue-flavour dip
1/2 cup sour cream
2 tablespoons tomato paste
1/4 cup grated tasty cheese
1. Place corn chips in base of a flan dish.
2. Mix dip and sour cream together. Pour over
corn chips.
3. Spread tomato paste over dip.
4. Sprinkle with cheese.
5. Cook for 4-5 minutes on 100%.
6. Serve immediately with guacamole (avocado
dip).
PUMPKIN SOUP
1 kg pumpkin, peeled and chopped
2 small onions, chopped
1 cup chicken stock
1 cup cream
nutmeg
salt and pepper to taste
1. Place pumpkin, onion and stock in a large bowl.
2. Cover and cook for 15-18 minutes on 100%.
3. Place in a blender or processor and blend until
smooth.
4. Transfer to a serving bowl and stir in cream
and nutmeg. Season to taste.

RECIPES

APPETIZERS/SOUP

minute on 100%.
Makes 24
Serves 4
Serves 4-6
CREAM OF TOMATO SOUP
1 small onion, peeled and chopped
1 rasher bacon, rind removed, and chopped
1 carrot, peeled and sliced
1 stick celery, chopped
2 tablespoons flour
3 large tomatoes, quartered
600 mL chicken stock
bouquet garni (A combination of dried herbs
such as thyme, parsley and bay)
2 tablespoons cream
1. Cook onion and bacon in the butter for 3
minutes on 100%.
2. Add carrot and celery. Cover and cook a fur-
ther 3 minutes on 100%.
3. Sprinkle in flour and stir. Add the quartered
tomatoes, stock and bouquet garni. Cover and
cook for 15-20 minutes on 100%.
4. Remove bouquet garni; purée.
5. Return to the microwave, adding cream, pars-
ley and seasonings. Cover and cook for 3-5
minutes on 70%.
VEGETABLE FRITTATA
2 large potatoes, peeled and thinly sliced
1 onion, thinly sliced
340 g can asparagus spears, drained
1/2 red capsicum, cut into strips
2 zucchinis, cut into strips
2 tablespoons parmesan cheese
1. Arrange potatoes and onion over base of
greased 25 cm pie plate.
2. Combine eggs and sour cream. Pour half the
mixture over potatoes.
3. Cook for 18-22 minutes on 70%.
4. Arrange asparagus, capsicum and zucchinis in
a circle over potato. Pour over remaining egg
mixture. Sprinkle with cheese.
5. Cook for 22-24 minutes on 70%.
6. Stand covered in foil for 5 minutes.
7. Cut into wedges.
E – 14
30 g butter
salt and pepper
chopped parsley
5 eggs
450 g sour cream
Serves 4
Serves 4