R-772M (serv.man4) - Sharp Home Appliance User Guide / Operation Manual. Page 41

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39
1 medium onion, chopped
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 47)
salt and pepper to taste
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
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
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.
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 48)
15ml (1tbsp) lemon juice (see Tip, page 40)
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.
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 avocados in a large flan dish and
sprinkle with the grated cheese.
4 Place the dish on the rack, use sequence
programming (see page 21) to cook on HIGH for
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 onto the turntable 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.
3 Cook on the turntable using the upper and lower
grills for 10-11 minutes.
12 medium open cap mushrooms
75g (3oz) butter
2 cloves garlic, crushed (See Tip, page 45)
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.
R-772M RECIPES
28/6/99, 10:43 am
39
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