Sharp R580d(K) manual Chokos with Sour Cream and Bacon, Minestrone, Stuffed Baked Potatoes

POTATO, AVOCADO 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 14-16 minutes on HIGH (potatoes should be tender but holding their shape). Drain.

2.Place onion rings, caster sugar and butter in a Pyrex dish. Cook for 4-6 minutes on HIGH, stirring twice.

3.Combine mayonnaise, sour cream and black pepper. Pour over potatoes.

4.Toss in onions and avocado; sprinkle with chives.

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 HIGH. Drain on absorbent paper.

2.Add chokos to bacon fat in bowl; cover and cook for 8-10 minutes on HIGH or until tender.

3.Combine sour cream, basil, oregano, cheese and shallots with chokos.

4.Sprinkle with bacon.

5.Cook for 1-2 minutes on HIGH.

MINESTRONE	Serves 6
60 g butter	3 cups beef stock
2 onions, peeled and chopped	2 x 400 g cans peeled tomatoes, chopped
3 carrots, finely chopped	salt and pepper
1 potato, peeled and chopped	parmesan cheese
3 sticks celery, chopped	425 g can drained red kidney beans
2 zucchinis, chopped	(optional)
1/2 cup pasta shells

1.Combine butter and onion in a large casserole dish. Cook for 2-3 minutes on HIGH.

2.Add carrots and potato. Cover and cook for 5 minutes on HIGH.

3.Add celery and zucchini. Cover and cook for 3 minutes on HIGH. Add stock, undrained tomatoes, salt and pepper to taste. Cook, covered, for 15-20 minutes on HIGH, stirring occasionally.

4.Serve hot, topped with parmesan cheese.

STUFFED BAKED POTATOES Serves 4

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 HIGH. 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 a plate.

5.Sprinkle with remaining cheese and paprika. Cook for 4-5 minutes on HIGH, until cheese is melted.

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