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36
RECIPES
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AVOCADO AU GRATIN
Serves 2-4
50g (2oz) butter
50g (2oz) fresh brown breadcrumbs
50g (2oz) 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 (2oz) cheese, grated
fresh parsley sprigs to garnish
50g (2oz) butter
50g (2oz) fresh brown breadcrumbs
50g (2oz) 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 (2oz) cheese, grated
fresh parsley sprigs to garnish
1 Place the butter in a bowl and heat on 100P 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 100P for 2 - 3 minutes.
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.
avocado 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 to cook on 100P for 2 minute, then
on GRILL for 6 minutes until brown and crispy.
on GRILL for 6 minutes until brown and crispy.
CREAMY MUSHROOM SOUP
Serves 4
125g (5oz) onion, chopped
225g (8oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
300ml (
125g (5oz) onion, chopped
225g (8oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
300ml (
1
/
2
pint) milk
450ml (
3
/
4
pint) hot vegetable stock
2.5ml (
1
/
2
tsp) dried marjoram (see Tip, page 37)
2.5ml (
1
/
2
tsp) dried basil (see Tip, page 37)
salt and pepper to taste
150ml (
150ml (
1
/
4
pint) double cream
1 Cook the onion, mushrooms and butter together
in a bowl on 100P for 4 minutes.
2 Stir in the flour to form a paste, gradually add
the milk and stock.
3 Stir in the marjoram, basil, salt and pepper to
taste. Cook on 100P for 8 - 10 minutes, stir after
4 minutes.
4 minutes.
4 Blend and add the cream, cook on 100P for 6
minutes
BROCCOLI & BLUE CHEESE SOUP
Serves 4
15ml (1tbsp) sunflower oil
225g (8oz) onion, finely chopped
400g (14oz) broccoli, broken into small florets
25g (1oz) plain flour
1 litre (1
15ml (1tbsp) sunflower oil
225g (8oz) onion, finely chopped
400g (14oz) broccoli, broken into small florets
25g (1oz) plain flour
1 litre (1
3
/
4
pints) hot vegetable stock
300ml (
1
/
2
pint) milk
225g (8oz) Double Gloucester cheese, grated
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 100P for 5 minutes.
2 Stir in the flour to form a paste, add the stock,
milk and cheese, mix well. Cover and cook on
100P for 10 minutes.
100P for 10 minutes.
3 Blend in a food processor. Return to bowl and
season. Heat on 70P for 18 minutes, stir 3 - 4
times.
times.
CRISPY STUFFED MUSHROOMS
Serves 2 - 3
6 medium open cap mushrooms
75g (3oz) butter
2 cloves garlic, crushed (See Tip, page 40)
75g (3oz) fresh breadcrumbs
50g (2oz) cheese, grated
Variation:
Stilton Stuffed Mushrooms: Omit garlic and grated
cheese. Add 100g (4oz) Stilton, crumbled at Stage 2.
6 medium open cap mushrooms
75g (3oz) butter
2 cloves garlic, crushed (See Tip, page 40)
75g (3oz) fresh breadcrumbs
50g (2oz) cheese, grated
Variation:
Stilton Stuffed Mushrooms: Omit garlic and grated
cheese. Add 100g (4oz) Stilton, crumbled at Stage 2.
1 Remove and chop mushroom stalks. Place
mushroom caps in a large flan dish open side up.
2 Heat butter with garlic on 100P 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 dish on the high rack and cook on DUAL
GRILL, 50P for 6 minutes.
R-754M/R-765M O/M & C/B 02/01/2002 13:07 Page 36
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