Sharp R-580D User Manual page 55

HOT CURRIED SLAW
1 / large cabbage, finely shredded
2
1 large carrot, grated
1
/ cup chicken stock
2
1 onion, peeled and halved
4 whole cloves
2 cloves garlic
2 bay leaves
1. In a large casserole dish, place cabbage, carrot, stock, onion halves with
cloves pressed in, garlic, bay leaves, salt and pepper. Cover and cook for
10-12 minutes on HIGH, stirring halfway through cooking.
2. Remove onion and bay leaves.
3. Melt butter for 45 seconds on HIGH in a jug. Stir in flour and curry powder.
Cook for 45 seconds on HIGH.
4. Gradually stir in cream. Pour over slaw, then toss. Sprinkle with bread-
crumbs and dot with extra butter.
5. Cook, covered for 5-6 minutes on HIGH.
6. Serve hot.
SQUASH WITH YOGHURT
500 g squash
200 g carton natural yoghurt
2 teaspoons seeded mustard
ground black pepper
1. Wash and trim squash. Slice thinly, place in a pyrex pie plate.
2. Cover and cook for 4-6 minutes on HIGH, or until just tender. Drain juice
prior to adding yoghurt.
3. Combine yoghurt, mustard and pepper and gently fold through the squash.
4. Serve hot.
Serves 6-8
salt and pepper
60 g butter
2 tablespoons plain flour
1 tablespoon curry powder
3 / cup cream
4
1 / cup dry breadcrumbs
4
2 teaspoons butter, extra
Serves 4-6
HONEY GINGERED VEGETABLES
1 / cup salad dressing
2
2 teaspoons grated ginger
2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons lemon juice
500 g butternut pumpkin, peeled and thinly sliced
1 cup frozen beans
2 zucchinis, sliced
1 / cup pecans
2
1. In a large bowl,heat dressing, ginger, honey, soy sauce and lemon juice for
3-4 minutes on HIGH.
2. Add pumpkin and cook covered 4-6 minutes on HIGH, until just tender.
3. Stir in beans and zucchinis, cook covered a further 3-4 minutes on HIGH.
4. Spoon onto a serving plate. Sprinkle with pecans.
SUNSHINE BRUSSELS SPROUTS
500 g Brussels sprouts
30 g butter
1 small onion, finely chopped
1 / cup milk
2
4 egg yolks, lightly beaten (ensure all yolks have broken)
2 tablespoons lemon juice
salt and pepper
1. Place Brussels sprouts into a pie plate.
2. Cover and cook for 3-5 minutes on HIGH.
3. Combine butter and onion in a jug. Cook for 2-3 minutes on HIGH.
4. Blend in remaining ingredients. Cook for 5-6 minutes on MEDIUM until thick,
stirring every minute.
5. Pour over Brussels sprouts. Heat for 2-3 minutes on MEDIUM.
32
Serves 6
Serves 4