Sharp R-217E - Manual (Page 36)

E – 15
A35652,Russia R217E O/M,En
A35652,Russia R217E O/M,En
SEAFOOD
CRAB MORNAY
60 g butter
1/3 cup plain flour
1/2 teaspoon dry mustard
2 cups milk
1 onion, finely chopped
2 x 170 g cans crab meat, drained
2 hard-boiled eggs, sliced
salt and pepper
1/2 cup finely grated cheese
2 tablespoons cornflake crumbs
1. Melt butter for 1 minute on 100%. Stir in flour
and mustard. Cook a further 1 minute on 100%.
2. Gradually stir in milk. Cook for 4-6 minutes on
100%, stirring every 2 minutes.
3. Stir in onion, crab meat, eggs, salt and pepper
and 1/4 cup cheese.
4. Place into a 1-litre serving dish. Sprinkle with
cornflake crumbs and remaining cheese.
5. Cook for 7-8 minutes on 50%.
6. Serve with fresh garden salad.
Serves 6
GARLIC PRAWNS
24 green king prawns
1/3 cup olive oil
2 tablespoons butter
3 cloves garlic, crushed
1 tablespoon chopped parsley
1. Peel and devein prawns, leaving tails intact.
2. Combine olive oil and butter. Cook for 3 min-
utes on 100%. Stir in garlic. Cook for 1 minute
on 100%.
3. Stir in prawns. Cook for 4-6 minutes on 50%,
tossing every minute. Spinkle with parsley.
4. Serve in individual dishes with 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 with smooth and mild-tasting)
90 g cheddar cheese, grated
salt and pepper to taste
2 eggs, lightly beaten
210 g can red salmon, drained
2 teaspoons lemon juice
SAUCE
1 tablespoon cornflour
415 g can tomato purée
2 tablespoons parsley, chopped
ROLLS
1. Pour 1 litre (4 cups) hot water into a large dish.
Layer noodles into water. Cook 4-5 minutes on
100%.
2. Combine ricotta cheese, cheddar cheese, salt
and pepper, eggs, salmon and lemon juice;
mix well.
3. Place a spoonful of salmon mixture into each
lasagne sheet. Roll up tightly. Place in a single
layer in a shallow heat-proof dish, seam-side
down.
SAUCE
1. Combine cornflour with 2 tablespoons of to-
mato purée to form a smooth paste. Stir in
remaining purée and parsley.
2. Pour tomato purée over salmon rolls and cook
for 10-12 minutes on 70% or until noodles are
tender.
Serves 4-6
Russia R217E O/M,En,P08-19 03.10.23, 2:37 PM 15