CHEESE & EGGS

BLUE CHEESE & CHIVE JACKETS

SERVES 2

PREPARATION TIME - 20 MINUTES

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

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.

Cook's Tip: Wooden skewers

To remove food easily from wooden skewers, soak the skewers in water for 30 minutes prior to using them.

PARTY PASTA

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.

3Place 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.

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.

SERVES 4

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

PREPARATION TIME - 15 MINUTES

1Empty the tomatoes into a large bowl and cook for 8 minutes HIGH to reduce the tomato juice.

2Then combine the tomatoes with the pesto sauce and season.

3Spread 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.

4Mix 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.

QUICHE LORRAINE

SERVES 4-6

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

Stilton & mushrooms: Replace bacon with 125g (5oz) sliced mushrooms and Cheddar with Stilton.

PREPARATION TIME - 18 MINUTES

1 Line a 20.4cm (8") flan dish with pastry.

2Place bacon and onion in a bowl, cook on HIGH for 4 minutes.

3Place eggs, milk, seasoning in a bowl, mix well.

4Spread bacon and onion evenly over the pastry. Pour egg mixture over, top with grated cheese.

5Place on the low rack, and cook on DUAL CON- VECTION, 220°C MEDIUM LOW for 25 minutes until set and brown.

Microwave Tip: Softening cream cheese

Place 225g (8oz) cream cheese on a plate. Heat on MEDIUM LOW for 1 minute until soft.

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Sharp R-82STM manual Blue Cheese & Chive Jackets, Party Pasta, Quiche Lorraine, Cheese & Eggs
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R-82STM specifications

The Sharp R-82STM is a versatile and efficient commercial microwave oven that has gained recognition in the food service industry for its reliable performance and user-friendly features. Ideal for restaurants, cafes, and catering services, this model is designed to meet the rigorous demands of high-volume food preparation while ensuring consistent cooking results.

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The Sharp R-82STM also features a manual and automatic cooking modes, providing flexibility for both novice and experienced users. The manual mode allows for precise control over cooking times, while the automatic mode utilizes built-in sensors to adjust cooking parameters according to the type of food being prepared.

Overall, the Sharp R-82STM is a well-engineered commercial microwave oven that combines practical features with cutting-edge technology. Its robust construction, ease of use, and versatile capabilities make it a valuable asset in any food service operation, catering to the needs of chefs and kitchen staff while enhancing productivity and efficiency.
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