Sharp R-393M Operation Manual With Cookbook page 55

R-393M O/M & C/B 08/06/2000
QUICHE LORRAINE
Serves 4-6
300g (11oz) short crust pastry
6 slices bacon, chopped
125g (5oz) onion, chopped
4 eggs (size 3)
300ml ( pint) milk
1/
2
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
125g (5oz) onion, sliced
100g (4oz) cooked ham, chopped
600ml (1 pint) white sauce (See Page 59)
50g (2oz) cheese, grated
TORTELLINI WITH COURGETTES
Serves 4
225g (8oz) dried Tortellini (cheese or meat)
600ml (1 pint) boiling water
30ml (2tbsp) olive oil
450g (1lb) courgettes, sliced
2 cloves garlic, crushed
400g canned, chopped tomatoes
15ml (1tbsp) fresh basil, chopped
salt and pepper to taste
50g (2oz) Parmesan cheese, grated
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53
RECIPES
1 Line a 25.4cm (10") flan dish with pastry.
2 Place the bacon and the onion in a bowl, cover
and cook on 100% 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 70% 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 70% for 25 minutes.
1 Place Tortellini in a large bowl, add boiling
water. Cook on 70% for 10-12 minutes until
tender. Drain.
2 Place oil in a separate bowl, stir in courgettes
and garlic. Cook on 100% for 4 minutes, stir
twice.
3 Add tomatoes and basil, mix well. Season. Cook
on 100% for 3 minutes.
4 Stir courgette mixture into pasta. Heat on 70%
for 5 minutes. Sprinkle with cheese to serve.