Sharp R-362M Operation Manual With Cookbook page 40

LEEK & POTATO SOUP
Serves 4
50g (2oz) butter
4 large leeks, chopped
4 large potatoes, chopped
900ml (11/2 pints) hot vegetable stock
salt and pepper to taste
GARLIC PRAWNS
Serves 4
50g (2oz) butter
3 cloves garlic, crushed
250g (9oz) tiger prawns, cooked and peeled
15ml (1tbsp) fresh parsley, chopped
Variation:
Garlic mushrooms: Substitute prawns with 175g (6oz) mushrooms, cut into quarters.
BAKED AVOCADOS WITH HAM
Serves 2-4
50g (2oz) butter
50g (2oz) fresh brown breadcrumbs
100g (4oz) cooked ham, finely chopped
90ml (6tbsp) double cream
salt and pepper to taste
2.5ml (1/2tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1tbsp) lemon juice
50g (2oz) cheese, grated
fresh parsley sprigs to garnish
WAS SIND MIKROWELLEN?
1 Heat the butter in a large bowl on 100%
(HIGH) for 1 minute.
2 Add leeks and potatoes and mix well. Cover
and cook on 100% (HIGH) for 5 minutes, stir
after 2 minutes.
3 Add the stock to the potato mixture. Mix well.
4 Cook on 70% (MEDIUM HIGH) for 20 minutes,
until vegetables are tender, stir every 5 minutes.
5 Add salt and pepper to taste.
1 Heat the butter on 100% (HIGH) for 1 minute.
Stir in the garlic and cook on 100% (HIGH) for
1 minute.
2 Stir in the prawns and cook on 50% (MEDIUM)
for 7 minutes, stirring every minute. Sprinkle
with parsley to serve.
Serve in ramekin dishes with garlic bread.
1 Place the butter in a bowl and heat on 100%
(HIGH) for 40 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 100% (HIGH)
for 2 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 100% (HIGH) for 1 minute, until the
cheese has melted. Garnish with sprigs of fresh
parsley.
39
RECIPES