Sharp R-210D Appetizers / Soup, Savoury Mushrooms, Quick Nachos, Cream Of Tomato Soup

APPETIZERS / SOUP

SAVOURY MUSHROOMS

24 small cup mushrooms

3 slices white bread

2 rashers bacon, chopped

2 shallots, finely chopped

2 tablespoons Worcestershire sauce

1/4 cup grated cheese

1 tablespoon fresh parsley

1 tablespoon parmesan cheese

1.Remove stalks from mushrooms.

2.Process bread into fine crumbs.

3.Cook bacon between paper-towel for 2 minutes on 100%.

4.Add shallots to bacon and cook for 1 minute on 100%.

5.Mix breadcrumbs, bacon, shallots, grated cheese, worcestershire sauce and parsley until well combined.

6.Spoon mixture into mushrooms. Place 24 mushrooms directly on the turntable and cook for 5-6 minutes on 100%. Sprinkle on parmesan cheese.

Makes 24

QUICK NACHOS

200 g packet corn chips

250 g salsa flavoured dip

1/2 cup sour cream

420 g can red kidney beans

1/4 cup grated tasty cheese

1.Place corn chips in base of a flan dish.

2.Mix salsa with beans and sour cream. Pour over corn chips.

3.Sprinkle with cheese.

4.Cook for 4-5 minutes on 100%.

5.Serve immediately with guacamole.

Serves 4

CREAM OF TOMATO SOUP

1 small onion, peeled and chopped

1 rasher bacon, rind removed, and chopped

30 g butter

1 carrot, peeled and sliced

1 stick celery, chopped

2 tablespoons flour

3 large tomatoes, quartered

600 mL chicken stock bouquet garni

salt and pepper

2 tablespoons cream chopped parsley

1.Add onion, bacon and butter to a large casserole dish. Cover and cook for 3 minutes on 100%.

2.Stir in carrot and celery. Cover and cook a further 3 minutes on 100%.

3.Sprinkle in flour and stir. Add the quartered tomatoes, stock and bouquet garni. Cover and cook for 15-20 minutes on 100%.

4.Remove bouquet garni.

5.Place in a blender or processor and blend until smooth.

6.Return to the casserole dish, add cream, parsley and seasonings. Cover and cook for 3 minutes on 70%.

7.When serving add more cream.

Serves 4

PUMPKIN SOUP

1 kg pumpkin, peeled and chopped

2 small onions, chopped

1 cup chicken stock

1 cup cream

1 teaspoon garlic, minced salt and pepper to taste

1.Place pumpkin, onion, garlic and stock in a large bowl.

2.Cover and cook for 20-25 minutes on 100%. Stir twice during cooking.

3.Place in a blender or processor and blend until smooth.

4.Transfer to a serving bowl and stir in cream and nutmeg. Season to taste.

Serves 4-6

5