Sharp R-86STM-A Operation Manual With Cookbook page 62

Serves 4 - 6
300g carrots, diced
300g swede, diced
250g onion, sliced
250g celery, sliced
200g onion, sliced
900ml (1.5 pints) hot vegetable stock
300g 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
75ml (5 tbsp) vegetable oil
5ml (1 tsp) paprika
20ml (4 tsp) Tabasco sauce
5ml (1 tsp) ground cumin
10ml (2 tsp) fennel seeds
2 garlic cloves, finely chopped
15ml (1 tbsp) ginger puree
1 tsp sugar
salt and pepper to taste
500g potato in skins, washed and cut into
3cm cubes
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
2 medium carrots, cut into strips
150g fresh baby sweetcorn
100g button mushrooms, halved
50g beansprouts
100g mange-tout
1 red pepper, seeded and chopped
1 yellow pepper, seeded and chopped
1 green pepper, seeded, chopped
1 medium onion roughly chopped
100g canned water chestnuts, sliced
225g canned pineapple chunks
1 quantity of sweet and sour sauce (see page 66)
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RECIPES
V V
EGETABLE COUS COUS EGETABLE COUS COUS
1 Place the carrots, swede, celery, onion and stock
into a 3 litres (5 pints) casserole dish, mix well and
cook on 70% for 20 minutes, stirring once.
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 S
PICY POTATOES PICY POTATOES
1 Place the oil, paprika, Tabasco sauce, cumin, fennel
seeds, garlic, ginger and sugar into a bowl, season
well and mix.
2 Add the potatoes and coat with the spices.
3 Arrange in a single layer in a 25cm (10") flan dish.
4 Place on the turntable and cook on COMBI - 2
(MICRO & TOP GRILL), 50% for 20 minutes, turn over
twice during cooking.
S S & &
WEET WEET SOUR VEGETABLES 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,
peppers, onion, chestnuts and pineapple.
3 Cover and cook on 100% for 12 minutes, halfway
through cooking stir the vegetables and add the
sweet and sour sauce.
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