Sharp R82STMA - Manual (Page 51)

49
UICHE LORRAINE
S ERVES 4-6 P REPARATION TIME - 18 MINUTES
1 Line a 20.4cm (8") flan dish with pastry.
2 Place bacon and onion in a bowl, cook on HIGH
for 4 minutes.
3 Place eggs, milk, seasoning in a bowl, mix well.
4 Spread bacon and onion evenly over the pastry.
Pour egg mixture over, top with grated cheese.
5 Place on the low rack, and cook on DUAL CON-
VECTION, 220
°
C MEDIUM LOW for 25 minutes
until set and brown.
275g (10oz) short crust pastry
6 rashers of bacon, chopped
1 large onion, finely chopped
4 eggs (size 3)
300ml (
1 /
2
pint) milk
salt and pepper to taste
5ml (1tsp) dried mixed herbs
100g (4oz) Cheddar cheese, grated
Q
Stilton & mushrooms: Replace bacon with 125g
(5oz) sliced mushrooms and Cheddar with Stilton.
C
HEESE & EGGS
S ERVES 2 P REPARATION TIME - 20 MINUTES
1 Prick each potato in several places. Place in a
flan dish on low rack. Cook on DUAL GRILL,
HIGH for 14-16 minutes until brown and crispy.
Turnover after 7 minutes.
2 Halve each potato and scoop the flesh into a
bowl, add the butter, cheese, chives and
mushrooms, mix well. Season. Pile the mixture
back into the potato skins.
3 Place the filled potatoes in a flan dish on the low
rack. Cook on DUAL GRILL-1 (see page 12),
MEDIUM for 7-8 minutes until brown and crispy.
2 baking potatoes (approx. 250g (9oz)) each
50g (2oz) butter
100g (4oz) blue cheese, finely chopped
15ml (1tbsp) chives, chopped
50g (2oz) mushrooms, finely chopped
salt and pepper to taste
B
LUE CHEESE & CHIVE JACKETS
Variation:
Cheese & sweetcorn jackets: Omit the blue cheese,
chives and mushrooms. Add 100g (4oz) of grated
Cheddar cheese and 50g (2oz) sweet corn kernels at
Stage 2.
P
S
ERVES
4 P
REPARATION TIME
- 15
MINUTES
600g canned chopped tomatoes
150g pesto (fresh)
500g fresh ravioli (meat or asparagus etc)
1pt cheese sauce (see page 58)
120g mozzarella cheese
40g parmesan
25g fresh white breadcrumbs
salt and pepper to taste
ARTY PASTA
1 Empty the tomatoes into a large bowl and cook for 8
minutes HIGH to reduce the tomato juice.
2 Then combine the tomatoes with the pesto sauce and
season.
3 Spread a third of this sauce over the base of the
buttered dish (24cm/8inch square), then place a single
layer of ravioli. Next, spread a quarter of the cheese
sauce over the ravioli. Layer until all ingredients have
been used, with the last layer being ravioli. Now
sprinkle the grated mozzarella all over and spread the
remaining cheese sauce over the top.
4 Mix the parmesan and breadcrumbs together and
sprinkle over the top. Place on the low rack and cook
on DUAL CONVECTION, MEDIUM, 220
°
C for 25
minutes.
Microwave Tip: Softening cream cheese
Place 225g (8oz) cream cheese on a plate.
Heat on MEDIUM LOW for 1 minute until soft.
Cook's Tip: Wooden skewers
To remove food easily from wooden skewers, soak the
skewers in water for 30 minutes prior to using them. Microwave Tip: Drying herbs
Place a handful of fresh herbs between two sheets
of kitchen paper on the turntable. Heat on MEDIUM
HIGH for 3 minutes until dry. Ensure the herbs do not
become too dry. Woody herbs will take a little longer.