Sharp R-247 Operation Manual With Cookbook page 27

GARLIC MUSHROOMS
Serves 6
50g margarine
250g mushrooms, quartered
30ml (2 tbsp) garlic purée
Variation:
Garlic Prawns: Substitute mushrooms with 250g
tiger prawns, cooked and peeled.
TOMATO & ORANGE SOUP
Serves 4
25g margarine
125g onion, chopped
200g carrot, finely chopped
250g potato, finely chopped
800g canned, chopped tomatoes
juice and grated rind of 1 medium orange
1
900ml (1 / pints) hot vegetable stock
2
salt and pepper to taste
STUFFED PEPPERS
Serves 2-4
2 large green, red or yellow peppers
225g minced pork
100g cooked rice
50g red pepper, finely chopped
50g spring onions
15ml (1 tbsp) garlic purée
5ml (1 tsp) ground cumin
salt and pepper
1 egg (medium)
100g cheddar cheese, grated
FISH PIE
Serves 4
900g potatoes, peeled and chopped
135ml (9 tbsp) water
25g margarine
30 - 60ml (2 - 4 tbsp) milk
salt and pepper to taste
600g fish fillets (e.g. fresh cod)
1
300ml ( / pint) white sauce (See Page 30)
2
10ml (2 tsp) dried dill
RECIPES
1 Heat the margarine on 100P for 30 seconds.
2 Stir in the mushrooms, garlic and cook on
70P for 5 minutes, stirring 2-3 times.
Serve in ramekin dishes with French bread.
1 Place the margarine, onion, carrot and potato
in a large bowl, and heat on 100P for 6
minutes. Stir halfway through cooking.
2 Add the tomatoes, orange juice, orange rind
and stock. Mix thoroughly, season with salt
and pepper to taste. Cook on 100P for 40
minutes, stir 3 times during cooking, until the
vegetables are tender.
3 Blend in a food processor. Return to the bowl
and heat on 100P for 5 minutes.
1 Cut peppers lengthways into halves. Remove
seeds and membranes. Place in a greased
25cm (10") flan dish.
2 In a medium bowl, combine all remaining
ingredients except cheese. Fill pepper halves
with equal amounts of the mixture.
3 Sprinkle the cheese over the filling.
4 Place dish on the turntable and cook on 70P
for 14 minutes.
1 Place potatoes in a bowl, add the water.
Cover and cook on 100P for 20 minutes, until
soft enough to mash. Mash with margarine,
milk and seasoning.
2 Place fish in a flan dish in a single layer, cover and
cook on 70P for 14 minutes. Flake the fish and
mix into the sauce. Add the dill and mix well.
3 Pour into a casserole dish. Spread the potatoes
on top.
4 Cook on 70P for 20 minutes.
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