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
2.Place onion rings, caster sugar and butter in a microwave safe glass bowl. Cook for
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.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
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 |
| 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 |
| and 8 minutes on TOP GRILL. |
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