Sharp 209H Dokumentacja Pobierz pdf (Strona 57)

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.

RECIPES

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

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.

VEGETABLE COUS COUS

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 48)

675g cooked potatoes, cut into

2.5cm pieces

pinch of salt

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.

SPICY POTATOES

Serves 4

15ml (1 tbsp) sunflower oil

1 clove garlic, crushed (see tip, page 48)

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 61)

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.

SWEET & SOUR VEGETABLES

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.

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