Sharp R-520E Marinated Vegetables, Stuffed Baked Potatoes, Pumpkin Salad, Potatoes Pizzaiola

POTATO, AVOCADO AND ONION SALAD Serves 6

1 kg small new potatoes	150 mL sour cream
1 large onion, sliced into rings	black pepper
1 tablespoon caster sugar	1 large avocado, cubed
1 tablespoon butter	chives
1/2 cup mayonnaise

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 4-5 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.

MARINATED VEGETABLES Serves 6

500 g assorted fresh vegetables (including pumpkin, beans, zucchini etc.) 2 tablespoons sweet chilli sauce

1 tablespoon fresh chopped coriander

1 tablespoon soy sauce

1 tablespoon lemon juice

1 tablespoon sesame oil

1.In a large bowl, heat sesame oil, chilli sauce, soy sauce and lemon juice for 1 minute on HIGH.

2.Add pumpkin and cook covered 4-6 minutes on HIGH, until just tender.

3.Stir in beans and zucchinis, cook covered a further 3-4 minutes on HIGH.

4.Spoon onto a serving plate. Sprinkle with coriander.

STUFFED BAKED POTATOES			Serves 4
4 large potatoes		30 g butter
1/4	cup milk	2 teaspoons fresh parsley chopped
1/4	cup cream	1/2 teaspoon dijon mustard
1/2	cup grated cheddar cheese	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.

PUMPKIN SALAD	Serves 6-8
1 kg pumpkin, peeled and cubed	1 tablespoon finely chopped parsley
2 tablespoons water	1/2 teaspoon nutmeg
3/4 cup walnuts	ground black pepper
6 shallots, chopped	1 cup mayonnaise

1.Place pumpkin in large bowl, add 2 tablespoons of water, cover and cook for 8- 10 minutes on HIGH or until pumpkin is just cooked, but still firm. Stir halfway through cooking

2.Refresh by running cold water over pumpkin. Drain and chill.

3.Mix walnuts, shallots, parsley, nutmeg and pepper with mayonnaise.

4. Fold mayonnaise mixture gently into the pumpkin. Serve chilled. 16

POTATOES PIZZAIOLA Serves 4-6

4 large potatoes

1 tablespoon butter

1 clove garlic, crushed

425 g can tomatoes, roughly chopped

2 teaspoons fresh (or 1/2 teaspoon dried) basil ground black pepper and salt to taste

1/2 brown onion, finely diced

1 anchovy, minced

1.Peel and dice potatoes into 1.5 cm cubes, rinse and place in a large bowl with 2 tablespoons of water, cover and cook for 6-8 minutes on HIGH, stirring halfway through cooking. Drain.

2.In a small bowl, combine butter, garlic, onion and anchovy. Cook for 1/2-1 minute on HIGH, stir halfway.

3.Combine basil, pepper and salt to garlic mixture.

4.Add tomatoes and garlic mixture to potatoes, ensuring potatoes are well coated.

5.Cook, uncovered, for 4-5 minutes on HIGH, stirring halfway through cooking.