Sharp R-353M Operation Manual With Cookbook page 35

R-353M O/M & C/B 05/02/2000
RECIPES
LEEK & POTATO SOUP
Serves 4
50g (2oz) butter
4 large leeks, chopped
4 large potatoes, chopped
900ml (11/2 pints) hot vegetable stock
salt and pepper to taste
GARLIC PRAWNS
Serves 4
50g (2oz) butter
3 cloves garlic, crushed
250g (9oz) tiger prawns, cooked and peeled
15ml (1tbsp) fresh parsley, chopped
Variation:
Garlic mushrooms: Substitute prawns with 175g (6oz) mushrooms, cut into quarters.
BAKED AVOCADOS WITH HAM
Serves 2-4
50g (2oz) butter
50g (2oz) fresh brown breadcrumbs
100g (4oz) cooked ham, finely chopped
90ml (6tbsp) double cream
salt and pepper to taste
2.5ml (1/2tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1tbsp) lemon juice
50g (2oz) cheese, grated
fresh parsley sprigs to garnish
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RECIPES
1 Heat the butter in a large bowl on 100P (HIGH)
for 1 minute.
2 Add leeks and potatoes and mix well. Cover and
cook on 100P (HIGH) for 5 minutes, stir after 2
minutes.
3 Add the stock to the potato mixture. Mix well.
4 Cook on 70P (MEDIUM HIGH) for 20 minutes, until
vegetables are tender, stir every 5 minutes.
Season with salt & pepper.
1 Heat the butter on 100P (HIGH) for 1 minute. Stir
in the garlic and cook on 100P (HIGH) for 1
minute.
2 Stir in the prawns and cook on 50P (MEDIUM)
for 7 minutes, stirring every minute. Sprinkle with
parsley to serve.
Serve in ramekin dishes with garlic bread.
1 Place the butter in a bowl and heat on 100P
(HIGH) for 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 100P (HIGH) for
2 minutes.
2 Cut the avocados in half. Remove the stone and
brush the flesh with lemon juice. Fill each
avocado half with the breadcrumb mixture.
3 Place the filled avocados in a flan dish and
sprinkle with the grated cheese.
4 Cook on 100P (HIGH) for 1 minute, until the
cheese has melted. Garnish with sprigs of fresh
parsley.