Sharp AX-1110SLM - Manual (Page 48)

46
Using the Recipes
Convension Charts
Soups and Starters
CREAM OF AVOCADO SOUP
Spain : Sopa de aguacates
Total cooking time: approx. 9 - 11 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Ingredients
3
Avocados (600 g of flesh)
A little lemon juice
700 ml Meat stock
70 ml
Cream
Salt
Pepper
Procedure
1. Peel the soft, ripe avocados, remove stone, cut into
small pieces and puree with a mixer or a mixing
attachment on a hand mixer. Reserve two thin slivers
per portion for decoration and sprinkle with lemon
juice.
2. Put the meat stock, avocados and the cream in a dish,
season with salt and pepper, and cook. Stir once
during cooking.
9 - 11 min. MICRO 100P
3. Mix soup until creamy and decorate with the
remaining avocado slivers. Allow to stand for 5
minutes after cooking.
Soup insert
SOUP THICKENER with EGG
for one litre of soup
Total cooking time: approx. 20 minutes
Utensils: 2 cups (150 ml capacity)
Ingredients
2
Eggs
125 ml Milk
1 pinch Salt
1 pinch Nutmeg
Procedure
1. Grease the cups. Whisk all ingredients together and
pour into the cups.
2. Place the cups into the steam tray in upper position
(position 3) whereas the glass tray is insert in lower
position (position 2) and cook.
20 min. STEAM LOW 90°C
Allow to stand for about 5 minutes without opening
the door.
3. Turn the cooked egg out of the cups and cut into
cubes. Add to the soup.
SPOON MEASURES
1.25ml 1 /
4
teaspoon
2.5ml 1 /
2
teaspoon
5ml 1 teaspoon
15ml 1 tablespoon
WEIGHT MEASURES
15g 1 /
2
oz
25g 1oz
50g 2oz
100g 4oz
175g 6oz
225g 8oz
450g 1lb
VOLUME MEASURES
30ml 1floz
100ml 3floz
150ml 5floz
( 1 / 4 pint)
300ml 10floz ( 1 / 2 pint)
600ml 20floz (1 pint)
RECIPES
• All recipes in this cookbook are intended for 4 portions, unless stated otherwise.
• Recommendations for suitable cooking utensils and total cooking time are given at the beginning of each recipe.
Total cooking time of each recipe is for the ingredients in the recipes. When you cook with another amount,
adjust the cooking time. Usually the recipe will result in ready-to-eat amounts of food, unless another amount is
specifi cally noted.
• The eggs used in the recipes weigh around 55g (Medium).
• Butter and margarine are interchangeable.
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