Sharp Carousel R-210D, Operation Manual

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5
APPETIZERS / SOUP
CREAM OF TOMATO SOUP
1 small onion, peeled and chopped
1 rasher bacon, rind removed, and chopped
30 g butter
1 carrot, peeled and sliced
1 stick celery, chopped
2 tablespoons flour
3 large tomatoes, quartered
600 mL chicken stock
bouquet garni
salt and pepper
2 tablespoons cream
chopped parsley
1. Add onion, bacon and butter to a large casserole dish. Cover and cook for 3
minutes on 100%.
2. Stir in carrot and celery. Cover and cook a further 3 minutes on 100%.
3. Sprinkle in flour and stir. Add the quartered tomatoes, stock and bouquet
garni. Cover and cook for 15-20 minutes on 100%.
4. Remove bouquet garni.
5. Place in a blender or processor and blend until smooth.
6. Return to the casserole dish, add cream, parsley and seasonings. Cover and
cook for 3 minutes on 70%.
7. When serving add more cream.
Serves 4
PUMPKIN SOUP
1 kg pumpkin, peeled and chopped
2 small onions, chopped
1 cup chicken stock
1 cup cream
1 teaspoon garlic, minced
salt and pepper to taste
1. Place pumpkin, onion, garlic and stock in a large bowl.
2. Cover and cook for 20-25 minutes on 100%. Stir twice during cooking.
3. Place in a blender or processor and blend until smooth.
4. Transfer to a serving bowl and stir in cream and nutmeg. Season to taste.
Serves 4-6
SAVOURY MUSHROOMS
24 small cup mushrooms
3 slices white bread
2 rashers bacon, chopped
2 shallots, finely chopped
2 tablespoons Worcestershire sauce
1
/
4
cup grated cheese
1 tablespoon fresh parsley
1 tablespoon parmesan cheese
1. Remove stalks from mushrooms.
2. Process bread into fine crumbs.
3. Cook bacon between paper-towel for 2 minutes on 100%.
4. Add shallots to bacon and cook for 1 minute on 100%.
5. Mix breadcrumbs, bacon, shallots, grated cheese, worcestershire sauce and
parsley until well combined.
6. Spoon mixture into mushrooms. Place 24 mushrooms directly on the
turntable and cook for 5-6 minutes on 100%. Sprinkle on parmesan cheese.
Makes 24
QUICK NACHOS
200 g packet corn chips
250 g salsa flavoured dip
1 /
2
cup sour cream
420 g can red kidney beans
1 /
4
cup grated tasty cheese
1. Place corn chips in base of a flan dish.
2. Mix salsa with beans and sour cream. Pour over corn chips.
3. Sprinkle with cheese.
4. Cook for 4-5 minutes on 100%.
5. Serve immediately with guacamole.
Serves 4