A30092, R-880 C/B
29
POT
A
T
O,
A
V
OCADO
AND ONION SALAD
Serves 6
1 kg small new potatoes
1 large onion, sliced into rings
1 tablespoon caster sugar
1 tablespoon butter
1
/
2
cup mayonnaise
150 mL sour cream
black pepper
1 large avocado, cubed
chives
1.
Cut unpeeled potatoes in half. Place in a large dish and cover with water.
Cook, covered with a lid, for 16-18 minutes on 100% (potatoes should be
tender but holding their shape). Drain.
2.
Place onion rings, caster sugar and butter in a Pyrex dish. Cook for 8-10
minutes on 100%, stirring twice.
3.
Combine mayonnaise, sour cream and black pepper. Pour over potatoes.
4.
Toss in onions and avocado; sprinkle with chives.
5.
Chill serve.
MINESTRONE
Serves 6
1
/
2
cup oil
60 g butter
2 onions, peeled and chopped
3 carrots, finely chopped
1 potato, peeled and chopped
3 sticks celery, chopped
1.
Combine oil, butter and onion in a large casserole dish. Cook for 2-3 minutes
on 100%.
2.
Add carrots and potato. Cover and cook for 5 minutes on 100%.
3.
Add celery, zucchini and cabbage. Cover and cook for 3 minutes on 100%.
Add stock, undrained tomatoes, salt and pepper. Cook, covered, for 20-25
minutes on 100%, stirring occasionally.
4.
Serve hot, topped with parmesan cheese.
CHOKOS WITH
SOUR CREAM
AND BACON
Serves 4-6
2 rashers bacon, chopped
3 medium chokos (500 g), peeled, cored and thinly sliced
150 mL sour cream
1
/
4
teaspoon dried basil leaves
1
/
4
teaspoon dried oregano leaves
1
/
2
cup grated tasty cheese
6 shallots, chopped
1.
Cook bacon in a large bowl for 2-3 minutes on 100%. Drain on absorbent
paper.
2.
Add chokos to bacon fat in bowl; cover and cook for 8-10 minutes on 100%
or until tender.
3.
Combine sour cream, basil, oregano, cheese and shallots with chokos.
4.
Sprinkle with bacon.
5.
Cook for 2-3 minutes on 100%.
4 large potatoes
1
/
4
cup milk
1
/
4
cup cream
1
/
2
cup grated cheddar cheese
30 g butter
2 teaspoons dried parsley flakes
1
/
4
teaspoon dry mustard
paprika
1.
Pierce potatos with a fork; place on turntable. Cook for 10-12 minutes on
100%. Stand in foil for 5 minutes.
2.
Cut a thin slice from top of each potato; scoop out cooked potato with a
spoon, leaving a thin shell.
3.
Stir milk, cream, half the cheese, butter, parsley, mustard and potato. Mix
well until no lumps remain.
4.
Spoon mixture into each potato shell. Place on the low rack.
5.
Sprinkle with remaining cheese and paprika. Cook for 2-3 minutes on 100%
and 8 minutes on TOP GRILL.
STUFFED BAKED POT
A
T
OES
Serves 4
2 zucchinis, chopped
1
/
4
cabbage, shredded
3 cups beef stock
2 x 400 g cans peeled tomatoes
salt and pepper
parmesan cheese
R880 C/B23-34
04.3.2, 3:30 PM
29
