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RECIPES
BAKED AVOCADOS WITH HAM
Serves 2-4
50g (2oz) butter
50g (2oz) fresh brown breadcrumbs
100g (4oz) cooked ham, finely chopped
90ml (6tbsp) double cream
salt and pepper to taste
2.5ml (1/2tsp) 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
(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 100P (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 high rack, use sequence
programming to cook on 100P (HIGH) for 1
minute, then on GRILL for 5 minutes until brown
and crispy.
MUSHROOM SOUP
Serves 4
1 medium onion, chopped
175g (6oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
300ml (1/2 pint) hot vegetable stock
2.5ml (1/2 tsp) dried marjoram (see Tip, page 34)
salt and pepper to taste
300ml (1/2 pint) milk
1 Cook the onion, mushrooms and butter together
in a bowl on 100P (HIGH) for 3 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 100P (HIGH) for 8-9 minutes, stir after
4 minutes.
4 Blend and add the milk, cook on 100P (HIGH)
for 6 minutes.
BROCCOLI & BLUE CHEESE SOUP
Serves 4
15ml (1tbsp) sunflower oil
1 large onion, finely chopped
400g (14oz) broccoli, broken into small florets
1 litre (13/4 pints) hot vegetable stock
900ml (11/2 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 100P (HIGH) for
4-5 minutes.
2 Add the stock, mix well. Cover and cook on
100P (HIGH) for 8-10 minutes.
3 Blend in a food processor. Return to bowl, stir in
yoghurt and cheese. Season. Heat on 70P
(MEDIUM HIGH) for 6-7 minutes, stir every 2
minutes.
CRISPY STUFFED MUSHROOMS
Serves 4
12 medium open cap mushrooms
75g (3oz) butter
2 cloves garlic, crushed (See Tip, page 38)
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 (HIGH) for 1
minute, stir in chopped mushroom stalks and
breadcrumbs. Fill mushrooms with mixture,
sprinkle with cheese.
3 Place dish on the high rack and cook on DUAL
GRILL, 50P (MEDIUM) for 6 minutes.
R-753M O/M & C/B 01/03/2000 09:16 Page 32
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