Sharp Carousel R-880F, Operation Manual And Cookbook

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30
HO
T CURRIED SLA
W
Serves 6-8
1
/ 2
large cabbage, finely shredded
1 large carrot, grated
1
/ 2
cup chicken stock
1 onion, peeled and halved 4 whole cloves 2 cloves garlic 2 bay leaves 1.
Place cabbage, carrot, stock, onion halves with cloves pressed in, garlic, bay leaves, salt and pepper in a large casserole dish. Cover and cook for 10-12 minutes on 100%, stirring halfway through cooking.
2.
Remove onion and bay leaves.
3.
Melt butter for 40 seconds on 100% in a jug. Stir in flour and curry powder. Cook for 40 seconds on 100%.
4.
Gradually stir in cream. Pour over slaw, then toss. Sprinkle with bread- crumbs and dot with extra butter.
5.
Cook covered for 8-10 minutes on 100%. Then cook uncovered for 3 minutes on TOP GRILL.
6.
Serve hot.
HONEY GINGERED
VEGET
ABLES
Serves 6
1
/ 2
cup salad dressing
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
/ 2
cup pecans
1.
In a large bowl,heat dressing, ginger, honey, soy sauce and lemon juice for 3-4 minutes on 100%.
2.
Add pumpkin and cook covered 4-6 minutes on 100%, until just tender.
3.
Stir in beans and zucchinis, cook covered a further 6-7 minutes on 100%.
4.
Spoon onto a serving plate. Sprinkle with pecans.
salt and pepper 60 g butter 2 tablespoons plain flour 1 tablespoon curry powder
3
/ 4
cup cream
1
/ 4
cup dry breadcrumbs
2 teaspoons butter, extra
SQ
U
ASH WITH
Y
OGHUR
T
Serves 4-6
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 100%, 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.
SUNSHINE BRUSSELS SPROUTS
Serves 4
500 g brussels sprouts 30 g butter 1 small onion, finely chopped
1
/ 2
cup milk
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 with 1 tablespoon water.
2.
Cover and cook for 5-6 minutes on 100%.
3.
Combine butter and onion in a jug. Cook for 2-3 minutes on 100%.
4.
Blend remaining ingredients into onion and butter mixture. Cook for 5-6 minutes on 50% until thick, stirring every minute.
5.
Pour over brussels sprouts. Heat for 2-3 minutes on 50%.