Sharp R-890N operation manual Stuffed Mushrooms, Chunky Vegetable Soup, 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

20 g butter

1/2 cup mayonnaise

150 mL sour cream black pepper

1 large avocado, cubed chives, to garnish

1.Cut unpeeled potatoes in half. Place in a large microwave safe bowl and cover with water. Cook, covered with a lid, for 18-20 minutes on 100% (potatoes should be tender but holding their shape). Drain.

2.Place onion rings, caster sugar and butter in a microwave safe glass bowl. Cook for 4-5 minutes on 100%, stirring halfway through.

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

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

5.Chill serve.

STUFFED MUSHROOMS Serves 4

CHUNKY VEGETABLE SOUP		Serves 6
1/2 cup oil	2 zucchinis, chopped
60 g butter	1/4 cabbage, shredded
2 onions, peeled and chopped	3 cups beef stock
3 carrots, finely chopped	2 x 400 g cans peeled tomatoes
1 potato, peeled and chopped	salt and pepper
3 sticks celery, chopped	parmesan cheese

1.Combine oil, butter and onion in a large casserole dish. Cook for 2-3 minutes on 100%.

2.Add carrots and potato. Cover and cook for 5 minutes on 100%.

3.Add celery, zucchini and cabbage. Cover and cook for 3 minutes on 100%. Add stock, undrained tomatoes, salt and pepper. Cook, covered, for 20-25 minutes on 100%, 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 slices white bread

2 rashers bacon, chopped

2 shallots, finely chopped

1/2 cup grated cheddar cheese

1 tablespoon grated parmesan cheese

1 tablespoon Worcestershire sauce

1 tablespoon chopped fresh parsley

8 large flat mushrooms, stalks removed (approx. 80g each)

20 g butter

2 teaspoons dried parsley flakes

1/4 teaspoon dry mustard

paprika

1.	Pierce potatoes with a fork; place on turntable. Cook for 10-12 minutes on
	100%. 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.

1.Process the bread into fine crumbs. Set aside.

2.Place the bacon between sheets of paper towel. Cook for 2 minutes on 100%.

3.Place the shallots and bacon in a small microwave safe glass bowl. Cook for 1 minute on 100%.

4.Mix the breadcrumbs, bacon, shallot, cheeses, Worcestershire sauce and parsley until well combined.

5.Spoon the mixture into the mushrooms.

6.Cut the butter into 8 equal cubes and place on each mushroom.

7.Place the filled mushrooms directly onto the turntable. Cook for 4 minutes on BOTTOM GRILL and then 8 minutes on TOP and BOTTOM GRILL.

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 the low rack.
5.	Sprinkle with remaining cheese and paprika. Cook for 2-3 minutes on 100%
	and 8 minutes on TOP GRILL.

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