E – 15
SEAFOOD
CRAB MORNAY
60 g butter
1/3 cup plain flour
1/2 teaspoon dry m ustard
2 cups m ilk
1 onion, finely chopped
2 x 170 g cans crab m eat, drained
2 hard-boiled eggs, sliced
salt and pepper
1/2 cup finely grated cheese
2 tablespoons cornflake crum bs
1. M elt butter for 1 m inute on 100%. Stir in flour
and m ustard. Cook a further 1 m inute on 100%.
2. Gradually stir in m ilk. Cook for 5-7 m inutes on
100%, stirring every 2 m inutes.
3. Stir in onion, crab m eat, eggs, salt and pepper
and 1/4 cup cheese.
4. Place into a 1-litre serving dish. Sprinkle w ith
cornflake crum bs and rem aining cheese.
5. Cook for 8-9 m inutes on 50%.
6. Serve w ith fresh garden salad.
Serves 6
GARLIC PRAWNS
24 green king praw ns
1/3 cup olive oil
2 tablespoons butter
3 cloves garlic, crushed
1 tablespoon chopped parsley
1. Peel and devein praw ns, leaving tails intact.
2. Com bine olive oil and butter. Cook for 3 m in-
utes on 100%. Stir in garlic. Cook for 1 m inute
on 100%.
3. Stir in praw ns. Cook for 4-6 m inutes on 50%,
tossing every m inute. Spinkle w ith parsley.
4. Serve in individual dishes w ith garlic bread.
Serves 4
CHEESY SALMON ROLLS
ROLLS
12 lasagne noodles
(The broadest of the ribbon pasta)(200 g packet)
250 g ricotta cheese (An Italian fresh,unripened
cheese w ith sm ooth and m ild-tasting)
90 g cheddar cheese, grated
salt and pepper to taste
2 eggs, lightly beaten
210 g can red salm on, drained
2 teaspoons lem on juice
SAUCE
1 tablespoon cornflour
415 g can tom ato purée
2 tablespoons parsley, chopped
ROLLS
1. Pour 1 litre (4 cups) hot w ater into a large dish.
Layer noodles into w ater. Cook 4-5 m inutes on
100%.
2. Com bine ricotta cheese, cheddar cheese, salt
and pepper, eggs, salm on and lem on juice;
m ix w ell.
3. Place a spoonful of salm on m ixture into each
lasagne sheet. Roll up tightly. Place in a single
layer in a shallow heat-proof dish, seam -side
dow n.
SAUCE
1. Com bine cornflour w ith 2 tablespoons of to-
m ato purée to form a sm ooth paste. Stir in
rem aining purée and parsley.
2. Pour tom ato purée over salm on rolls and cook
for 12-14 m inutes on 70% or until noodles are
tender.
Serves 4-6
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