Sharp R-82FBSTM Operation Manual With Cookbook page 55

R-82FBSTM CkBk 18/08/2004
Serves 2
2 baking potatoes (approx. 250g each)
50g butter
100g Double Gloucester cheese, finely chopped
15ml (1 tbsp) chives, chopped
50g mushrooms, finely chopped
salt and pepper to taste
Cheese & sweetcorn
jackets:
Cook's Tip: Wooden Skewers
To remove food easily from wooden skewers, soak the skewers in water for 30 minutes prior to using them.
Serves 4
600g canned, chopped tomatoes
150g red pesto
300g sun-dried tomatoes, drained and chopped
salt and pepper to taste
600g fresh ravioli (meat or vegetarian)
600ml (1 pint) cheese sauce (see page 61)
150g mozzarella cheese
Serves 4 - 6
300g short crust pastry
6 rashers of bacon, chopped
125g onion, finely chopped
4 eggs (medium)
1
300ml ( / pint) milk
2
salt and pepper to taste
5ml (1 tsp) dried mixed herbs (see tip, page 55)
225g Cheddar cheese, grated
Stilton & mushrooms: Replace bacon with 125g sliced mushrooms and Cheddar with Stilton.
09:02 Page 53
RECIPES
C
HEESY JACKETS
1 Prick each potato in several places. Place in a flan dish on
low rack. Cook on DUAL - 1, 250°C, 50% for 20
minutes until brown and crispy. Turnover after 7 minutes.
2 Halve each potato and scoop the flesh into a bowl, add
the butter, cheese, chives and mushrooms, mix well.
Season. Pile the mixture back into the potato skins.
3 Place the filled potatoes in a flan dish on the low
rack. Cook on DUAL - 2, 30% for 10 minutes until
brown and crispy.
Omit the Double Gloucester cheese, chives and mushrooms. Add 100g
of grated Cheddar cheese and 50g sweet corn kernels at Stage 2.
T
OMATO
1 Empty the tomatoes into a large bowl and cook on
100% for 8 minutes to reduce the juice.
2 Combine the Pesto and sun-dried tomatoes with the
tomatoes and season.
3 Spread a
25cm square dish, then place a single layer of ravioli.
Next, spread
Layer until all ingredients have been used, with the
last layer being cheese sauce.
4 Sprinkle the grated mozzarella all over and place on
the low rack. Cook on DUAL - 1, 220°C, 30% for 25
minutes.
Q
UICHE LORRAINE
1 Preheat the oven to 200°C.
2 Line a 25cm flan dish with pastry, place on the low
rack and cook on 200°C for 10 minutes.
3 Place bacon and onion in a bowl, cook on 100% for 3
minutes.
4 Place eggs, milk, seasoning in a bowl, mix well.
5 Spread bacon and onion evenly over the pastry. Pour
egg mixture over, top with grated cheese.
6 Place on the low rack, and cook on DUAL - 1,
220°C, 30% for 25 minutes until set and brown.
53
,
PASTA LAYER
1 /
of this sauce over the base of a greased
2
1 /
of the cheese sauce over the ravioli.
2