32
50g (2oz) butter
50g (2oz) fresh brown breadcrumbs
100g (4oz) cooked ham, finely chopped
90ml (6tbsp) double cream
salt and pepper to taste
5ml (1tsp) fresh parsley, chopped
2 large ripe avocados (see Tip, page 46)
15ml (1tbsp) lemon juice
50g (2oz) cheese, grated
1 Place the butter in a bowl and heat on 100P
(HIGH) for 1 minute. Stir in the breadcrumbs and
ham, add enough cream to bind the mixture.
Season with salt and pepper to taste and stir in
the parsley, cook on 100P (HIGH) for 2-3 minutes.
2 Cut the avocados in half, remove the stone and
brush the flesh with lemon juice. Fill each avocado
half with the breadcrumb mixture.
3 Place the avocados in a large flan dish and
sprinkle with the grated cheese.
4 Place the dish on the high rack, use sequence
programming to cook on 100P (HIGH) for 1
minute, then on GRILL for 5-6 minutes until
brown and crispy.
SERVES 2 OR 4
B
AKED AVOCADOS WITH HAM
S
TARTERS
Garnish with fresh sprigs of parsley to serve
1 medium onion, chopped
175g (6oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
300ml (
1
/2 pint) hot vegetable stock
2.5ml (
1
/2 tsp) dried marjoram (see Tip, page 38)
salt and pepper to taste
300ml (
1
/2 pint) milk
1 Cook the onion, mushrooms and butter together in
a bowl on 100P (HIGH) for 3 minutes.
2 Stir in the flour to form a paste, gradually add the
stock.
3 Stir in the marjoram, salt and pepper to taste. Cook
on 100P (HIGH) for 8-9 minutes, stir after 4 minutes.
4 Blend and add the milk, cook on 100P (HIGH) for
6 minutes.
ROCCOLI & BLUE CHEESE SOUP
B
SERVES 4
SERVES 4
USHROOM SOUP
M
15ml (1tbsp) sunflower oil
1 large onion, finely chopped
400g (14oz) broccoli, broken into small florets
1 litre (1
3
/4 pints) hot vegetable stock
900ml (1
1
/2 pint) low fat natural yoghurt
100g (4oz) Blue Stilton/Danish Blue, crumbled
salt and pepper to taste
1 Place oil, onion and broccoli in a large bowl, mix
well. Cover and cook on 100P (HIGH) for 4-5
minutes.
2 Add the stock, mix well. Cover and cook on 100P
(HIGH) for 8-10 minutes.
3 Blend in a food processor. Return to bowl, stir in
yoghurt and cheese. Season. Heat on 70P
(MEDIUM HIGH) for 6-7 minutes, stir every 2
minutes.
1 Remove and chop mushroom stalks. Place
mushroom caps in a large flan dish open side up.
2 Heat butter with garlic on 100P (HIGH) for 1
minute, stir in chopped mushroom stalks and
breadcrumbs. Fill mushrooms with mixture,
sprinkle with cheese.
3 Place dish on the high rack and cook on DUAL
GRILL, 50P (MEDIUM) for 6 minutes.
12 medium open cap mushrooms
75g (3oz) butter
2 cloves garlic, crushed (See Tip, page 42)
75g (3oz) fresh breadcrumbs
50g (2oz) cheese, grated
RISPY STUFFED MUSHROOMS
C
SERVES 4
Variation:
Stilton Stuffed Mushrooms: Omit garlic and grated
cheese. Add 100g (4oz) Stilton, crumbled at Stage 2.
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