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RECIPE
Stuffed Potatoes
4
large potatoes, washed (approximately 200g each)
1 rasher bacon
¼ cup cream
¼ cup milk
1 cup shredded tasty cheese
1 tablespoon fresh chives, chopped
Salt and pepper to taste
Extra tasty cheese
Serves 4
• Pierce the potatoes twice on both sides with a fork.
Place onto the base of the oven in a circle. Cook on
Microwave 100% for 14 minutes, turning halfway
through.
• Stand for 5 minutes covered in foil.
• Cut a thin slice from the top of each potato. Scoop
out the cooked potato fl esh with a spoon, leaving a
thin shell. Set aside.
• Place the bacon between two sheets of paper towel
on a microwave safe plate. Cook on Microwave
100% for 2 minutes. Once cool, dice the bacon.
• Combine the bacon, cream, milk, cheese, chives,
salt, pepper and potato fl esh. Mix well until potato
fl esh becomes a creamy texture.
• Spoon the mixture into the potato shells and
sprinkle with the remaining cheese. Place onto the
rack and on the glass tray provided. Place in the
LOWER position.
• Manually set the oven to Grill > 12 minutes >
START.
Asian Greens in Oyster
Sauce
200 g baby pak choy
200 g baby bok choy
½ teaspoon sesame oil
1 teaspoon grated fresh ginger
½ teaspoon sesame seeds
3 tablespoons oyster sauce
3 tablespoons vegetable stock
1 tablespoon light soy sauce
1 teaspoon caster sugar
Extra sesame seeds, to garnish
Serves 2-4
• Wash and trim the greens. Cut into equal lengths of
approximately 10 cm.
• Place the greens on the steam tray and glass tray
provided. Place into the LOWER position.
•
Manually set oven to Steam Cook High > 8 minutes
> START.
• After steaming is complete, dry the inside of the
oven.
• In a microwave safe glass bowl, combine the oil,
ginger and sesame seeds. Cook on Microwave
100% for 1 minute.
• Add the remaining ingredients, except the garnish.
Cook on Microwave 100% for 2 minutes.
• Arrange the greens on a large plate. Pour the
sauce over and toss to coat the greens. Garnish
with extra sesame seeds.
• Serve as a side dish or with rice.