Sharp R-555 Operation Manual With Cookbook page 42

SALAD PROVENCALE
Serves 2 - 4
225g courgettes, sliced
1
/ red pepper, seeded and sliced
2
1
/ yellow pepper, seeded and sliced
2
225g aubergine, cubed
60ml (4tbsp) olive oil
12 cherry tomatoes
2 cloves garlic, crushed
15ml (1tbsp) fresh parsley, chopped
50g whole black olives
15ml (1tbsp) lemon juice
salt and pepper to taste
GARLIC PRAWNS
Serves 4
50g margarine
3 cloves garlic, crushed
250g tiger prawns, cooked and peeled
15ml (1tbsp) fresh parsley, chopped
Variation:
Garlic mushrooms: Substitute prawns with 175g mushrooms, cut into quarters.
AVOCADO AU GRATIN
Serves 2 or 4
50g margarine
50g fresh breadcrumbs
50g cooked ham, finely chopped
90ml (6tbsp) double cream
salt and pepper to taste
5ml (1tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1tbsp) lemon juice
50g cheese, grated
fresh parsley sprigs to garnish
RECIPES
1 Place the courgettes, red and yellow pepper,
aubergine and olive oil in a large bowl, cook
on 70P for 6 minutes or until the vegetables
have softened. Stir after half the cooking time.
2 Stir in the remaining ingredients and cook on
70P for 5 minutes. Toss gently, transfer to a
serving dish and chill before serving.
1 Heat the margarine on 100P for 20 - 30
seconds. Stir in the garlic and cook on 100P
for a further 1 minute.
2 Stir in the prawns and parsley then cook on
50P for 7 minutes, stirring 2 - 3 times.
Sprinkle with parsley to serve.
Serve in ramekin dishes with garlic bread.
1 Place the margarinein a bowl and heat on
100P for 30 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
for 2 - 3 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 for 1 minute, until the cheese
has melted. Garnish with sprigs of fresh
parsley.
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