Sharp R-82STM Manuale Utente
41
1 medium onion, chopped
175g (6oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
450ml (
175g (6oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
450ml (
3
/
4
pint) hot vegetable stock
2.5ml (
1
/
2
tsp) dried marjoram (see Tip, page 50)
salt and pepper to taste
300ml (
300ml (
1
/
2
pint) milk
S
TARTERS
1 Cook the onion, mushrooms and butter together
in a bowl on HIGH for 4 minutes.
2 Stir in the flour to form a paste, gradually add the
stock.
3 Stir in the marjoram, salt and pepper to taste.
Cook on HIGH for 8-9 minutes, stir after 4 minutes.
4 Blend and add the milk, cook on HIGH for
6 minutes.
ROCCOLI & BLUE CHEESE SOUP
B
S
ERVES
4 P
REPARATION
TIME
- 8
MINUTES
S
ERVES
4 P
REPARATION
TIME
- 6
MINUTES
USHROOM SOUP
M
15ml (1tbsp) sunflower oil
1 large onion, finely chopped
400g (14oz) broccoli, broken into small florets
1 litre (1
1 large onion, finely chopped
400g (14oz) broccoli, broken into small florets
1 litre (1
3
/
4
pints) hot vegetable stock
300ml (
1
/
2
pint) low fat natural yoghurt
100g (4oz) Blue Stilton/Danish Blue, crumbled
salt and pepper to taste
salt and pepper to taste
1 Place oil, onion and broccoli in a large bowl, mix
well. Cover and cook on HIGH for 4-5 minutes.
2 Add the stock, mix well. Cover and cook on HIGH
for 8-10 minutes.
3 Blend in a food processor. Return to bowl, stir in
yoghurt and cheese. Season. Heat on MEDIUM
HIGH for 6-7 minutes, stir every 2 minutes.
HIGH for 6-7 minutes, stir every 2 minutes.
50g (2oz) butter
50g (2oz) fresh brown breadcrumbs
100g (4oz) cooked ham, finely chopped
90ml (6tbsp) double cream
salt and pepper to taste
5ml (1tsp) fresh parsley, chopped
2 large ripe avocados (see Tip, page 51)
15ml (1tbsp) lemon juice (see Tip, page 43)
50g (2oz) cheese, grated
50g (2oz) fresh brown breadcrumbs
100g (4oz) cooked ham, finely chopped
90ml (6tbsp) double cream
salt and pepper to taste
5ml (1tsp) fresh parsley, chopped
2 large ripe avocados (see Tip, page 51)
15ml (1tbsp) lemon juice (see Tip, page 43)
50g (2oz) cheese, grated
1 Place the butter in a bowl and heat on HIGH for
1 minute. 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 HIGH for 2-3 minutes.
enough cream to bind the mixture. Season with
salt and pepper to taste and stir in the parsley,
cook on HIGH 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.
half with the breadcrumb mixture.
3 Place the avocados in a large flan dish and
sprinkle with the grated cheese.
4 Place the dish on the high rack, use sequence
programming (see page 20) to cook on HIGH for
1 minute, then on GRILL for 6-7 minutes until
brown and crispy.
1 minute, then on GRILL for 6-7 minutes until
brown and crispy.
S
ERVES
2
OR
4 P
REPARATION
TIME
- 8
MINUTES
B
AKED AVOCADOS WITH HAM
Garnish with fresh sprigs of parsley to serve
1 Remove and chop mushroom stalks. Place
mushroom caps in a large flan dish open side up.
2 Heat butter with garlic on HIGH for 1 minute, stir
in chopped mushroom stalks and breadcrumbs.
Fill mushrooms with mixture, sprinkle with cheese.
Fill mushrooms with mixture, sprinkle with cheese.
3 Place directly on the turntable, cook on GRILL-3
(top and bottom grill) (see page 10), for 10 minutes.
12 medium open cap mushrooms
75g (3oz) butter
2 cloves garlic, crushed (See Tip, page 48)
75g (3oz) fresh breadcrumbs
50g (2oz) cheese, grated
75g (3oz) butter
2 cloves garlic, crushed (See Tip, page 48)
75g (3oz) fresh breadcrumbs
50g (2oz) cheese, grated
RISPY STUFFED MUSHROOMS
C
S
ERVES
4
P
REPARATION
TIME
- 6
MINUTES
Variation:
Stilton Stuffed Mushrooms: Omit garlic and grated
cheese. Add 100g (4oz) Stilton, crumbled at Stage 2.
Stilton Stuffed Mushrooms: Omit garlic and grated
cheese. Add 100g (4oz) Stilton, crumbled at Stage 2.