Sharp R-580D User Manual page 54

POTATO, AVOCADO AND ONION SALAD
1 kg small new potatoes
1 large onion, sliced into rings
1 tablespoon caster sugar
1 tablespoon butter
1
/ cup mayonnaise
2
150 mL sour cream
black pepper
1 large avocado, cubed
chives
1. Cut unpeeled potatoes in half. Place in a large dish and cover with water.
Cook, covered with a lid, for 14-16 minutes on HIGH (potatoes should be
tender but holding their shape). Drain.
2. Place onion rings, caster sugar and butter in a Pyrex dish. Cook for 4-6
minutes on HIGH, stirring twice.
3. Combine mayonnaise, sour cream and black pepper. Pour over potatoes.
4. Toss in onions and avocado; sprinkle with chives.
CHOKOS WITH
SOUR CREAM AND BACON
2 rashers bacon, chopped
3 medium chokos (500 g), peeled, cored and thinly sliced
150 mL sour cream
1 / teaspoon dried basil leaves
4
1
/ teaspoon dried oregano leaves
4
1
/ cup grated tasty cheese
2
6 shallots, chopped
1. Cook bacon in a large bowl for 2-3 minutes on HIGH. Drain on absorbent
paper.
2. Add chokos to bacon fat in bowl; cover and cook for 8-10 minutes on HIGH
or until tender.
3. Combine sour cream, basil, oregano, cheese and shallots with chokos.
4. Sprinkle with bacon.
5. Cook for 1-2 minutes on HIGH.
MINESTRONE
Serves 6
60 g butter
2 onions, peeled and chopped
3 carrots, finely chopped
1 potato, peeled and chopped
3 sticks celery, chopped
2 zucchinis, chopped
1 / cup pasta shells
2
1. Combine butter and onion in a large casserole dish. Cook for 2-3 minutes on
HIGH.
2. Add carrots and potato. Cover and cook for 5 minutes on HIGH.
3. Add celery and zucchini. Cover and cook for 3 minutes on HIGH. Add stock,
undrained tomatoes, salt and pepper to taste. Cook, covered, for 15-20
minutes on HIGH, stirring occasionally.
4. Serve hot, topped with parmesan cheese.
STUFFED BAKED POTATOES
4 large potatoes
1
/ cup milk
4
1 / cup cream
4
1 / cup grated cheddar cheese
2
Serves 4-6
30 g butter
2 teaspoons dried parsley flakes
1 / teaspoon dry mustard
4
paprika
1. Pierce potatos with a fork; place on turntable. Cook for 10-12 minutes on
HIGH. Stand in foil for 5 minutes.
2. Cut a thin slice from top of each potato; scoop out cooked potato with a
spoon, leaving a thin shell.
3. Stir milk, cream, half the cheese, butter, parsley, mustard and potato. Mix
well until no lumps remain.
4. Spoon mixture into each potato shell. Place on a plate.
5. Sprinkle with remaining cheese and paprika. Cook for 4-5 minutes on HIGH,
until cheese is melted.
31
Serves 6
3 cups beef stock
2 x 400 g cans peeled tomatoes, chopped
salt and pepper
parmesan cheese
425 g can drained red kidney beans
(optional)
Serves 4