Sharp R-898M Operation Manual page 56

R-898M Cookbook 23/06/2004
Serves 4 - 6
450g carrots, sliced
450g swede, diced
350g celery, sliced
225g onion, sliced
1.2 litres (2 pints) hot vegetable stock
250g cous cous
Microwave Tip: Drying breadcrumbs
Spread 100g fresh breadcrumbs evenly over a large plate. Heat on 100% for 2 - 3 minutes, stir every
minute until crispy.
Serves 4
30ml (2 tbsp) vegetable oil
10ml (2 tsp) ground cinnamon
10ml (2 tsp) ground coriander
5ml (1 tsp) cayenne pepper
10ml (2 tsp) sesame seeds
5ml (1 tsp) caraway seeds
50g butter
1.3cm fresh root ginger, peeled & grated
2 cloves garlic, crushed (see tip, page 47)
675g cooked potatoes, cut into
2.5cm pieces
pinch of salt
Microwave Tip: Drying herbs
Place a handful of fresh herbs between two sheets of kitchen paper on the turntable. Heat on 70% for
3 minutes until dry. Ensure the herbs do not become too dry. Woody herbs will take a little longer.
Serves 4
15ml (1 tbsp) sunflower oil
1 clove garlic, crushed (see tip, page 47)
2 medium carrots, cut into strips
150g fresh baby sweetcorn
100g button mushrooms, halved
50g beansprouts
100g mange-tout
1 red pepper, seeded and thinly sliced
1 yellow pepper, seeded and thinly sliced
6 spring onions, chopped
100g canned water chestnuts, sliced
2 sticks celey, sliced
225g canned pineapple chunks
300g cabbage, shredded
1 quantity of sweet and sour sauce (see page 60)
15:21 Page 54
RECIPES
V
EGETABLE COUS COUS
1 Place the carrots, swede, celery, onion and stock into a
3 litre (5 pint) casserole dish, mix well and cook on
70% for 20 minutes, stirring twice.
2 Add the cous cous, mix well and cook on 70% for 10
minutes.
Serve hot as an accompaniment or cold as a salad.
S
PICY POTATOES
1 Place the oil, cinnamon, coriandar, cayenne pepper,
sesame and caraway seeds in a 2.5 litre (approx. 4 pint)
casserole dish, mix well. Heat on 100% for 1 minute.
2 Add the butter, ginger and garlic. Cook on 70% for 3
minutes. Stir in the potatoes and salt.
3 Place the dish on the turntable, cook on 50% for
8 - 10 minutes, stir every 2 - 3 minutes.
Garnish with fresh chopped coriander, serve with
grilled or roasted meats.
S &
WEET SOUR VEGETABLES
1 Place the oil, garlic, carrots and sweetcorn in a large
bowl and mix well. Cover and cook on 100% for 4 - 5
minutes.
2 Stir in the mushrooms, beansprouts, mange-tout, red
and yellow pepper, spring onion, chestnuts, celery,
pineapple and cabbage.
3 Cover and cook on 100% for 6 - 8 minutes until the
vegetables are tender, stir thoroughly halfway through
cooking and add the sweet and sour sauce.
54