Sharp R-352M Operation Manual With Cookbook page 46

RECIPES
QUICHE LORRAINE
Serves 4-6
275g (10oz) short crust pastry
6 slices bacon, chopped
1 large onion, chopped
4 eggs (size 3)
300ml (1/2 pint) milk
salt and pepper to taste
5ml (1tsp) dried mixed herbs
100g (4oz) Cheddar cheese, grated
Variations:
Stilton & mushroom: Replace bacon with 125g (5oz) sliced mushrooms and Cheddar cheese with Stilton.
Cottage cheese & spinach: Replace bacon with 125g (5oz) cooked spinach and cheddar with cottage cheese.
CHEESE, HAM & POTATO CASSEROLE
Serves 4
450g (1lb) par-boiled potatoes, thinly sliced
225g (8oz) Cheddar cheese, thinly sliced
2 medium onions, sliced
100g (4oz) cooked ham, chopped
300ml (1/2 pint) white sauce (See Page 50)
25g (1oz) cheese, grated
FUSILLI WITH COURGETTES & TROUT
Serves 4
2 medium courgettes
15ml (1tbsp) olive oil
pinch of saffron
225g (8oz) fresh spinach Fusilli (pasta twists)
600ml (1 pint) boiling water
1 cooked trout (approx. 225g (8oz))
150ml (1/4 pint) natural yogurt
salt and pepper to taste
15ml (1tbsp) fresh coriander chopped
Note:
Fresh spinach pasta gives a distinctive result, but is not essential. Use your favourite pasta, fresh or dried.
1 Line a 20.4cm (8") flan dish with pastry.
2 Place the bacon and the onion in a bowl, cover
and cook on 100P (HIGH) for 2-3 minutes.
3 Place the eggs, milk, salt and pepper and
mixed herbs in a bowl and mix thoroughly.
4 Spread the bacon and onion on pastry base.
Pour in the egg mixture and top with the grated
cheese.
5 Cook on 70P (MEDIUM HIGH) for 28-30
minutes, until evenly set.
1 Place alternate layers of potato, cheese, onion,
ham and white sauce in a casserole dish, until
all ingredients are used. Top with grated
cheese.
2 Cook on 70P (MEDIUM HIGH) for 25 minutes.
1 Cut courgettes into thin slices and halve.
2 Place courgettes, oil and saffron in bowl and cook
on 100P (HIGH) for 2 minutes, stirring once.
3 Place pasta and salt to taste in a large bowl and
cover with boiling water. Cook on 100P (HIGH)
for 11-12 minutes, until almost tender. Do not
drain until the rest of the dish is prepared.
4 Flake the trout, discarding all bones and skin.
Stir into the courgettes and add the yogurt.
Season with salt and pepper to taste.
5 Heat on 100P (HIGH) for 3 minutes until hot
and slightly thickened, spoon onto the drained
pasta and sprinkle with coriander to serve.
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