Sharp R-353M Operation Manual With Cookbook page 42

R-353M O/M & C/B 05/02/2000
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 46)
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.
08:53 Page 40
1 Line a 20.4cm (8") flan dish with pastry.
2 Place the bacon and the onion in a bowl, cover
3 Place the eggs, milk, salt and pepper and mixed
4 Spread the bacon and onion on pastry base.
5 Cook on 70P (MEDIUM HIGH) for 28-30
1 Place alternate layers of potato, cheese, onion,
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
3 Place pasta and salt to taste in a large bowl and
4 Flake the trout, discarding all bones and skin.
5 Heat on 100P (HIGH) for 3 minutes until hot and
40
RECIPES
and cook on 100P (HIGH) for 2-3 minutes.
herbs in a bowl and mix thoroughly.
Pour in the egg mixture and top with the grated
cheese.
minutes, until evenly set.
ham and white sauce in a casserole dish, until all
ingredients are used. Top with grated cheese.
on 100P (HIGH) for 2 minutes, stirring once.
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.
Stir into the courgettes and add the yogurt.
Season with salt and pepper to taste.
slightly thickened, spoon onto the drained pasta
and sprinkle with coriander to serve.