Sharp R-774M, Руководство по эксплуатации с кулинарной книгой

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RECIPES
47
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SPINACH & MUSHROOM LASAGNE
Serves 4 - 6
75g (3oz) butter
225g (8oz) mushrooms, sliced
1 vegetable stock cube, crumbled
900g (2lb) frozen spinach
2.5ml (
1
/
2
tsp) ground nutmeg
325g (12oz) Roulé (soft cheese)
salt and pepper to taste
12 sheets of lasagne
600ml (1pint) cheese sauce (see page 58)
100g (4oz) Cheddar or Parmesan cheese, grated
Preparation Time - 30 Minutes
1 Place 50g (2oz) butter in a bowl, heat on 100%
for 30 seconds. Add mushrooms and stock cube,
mix well. Cook on 100% for 2 minutes.
2 Heat spinach on 100% for 10 minutes, stir 2 - 3
times. Drain. Stir in remaining butter, nutmeg,
cheese, seasoning and mushroom mixture.
3 Line the base of a deep, square 25.4cm (10")
dish with a layer of lasagne, followed by a layer
of spinach mixture, cheese sauce and another
layer of lasagne. Layer until all ingredients have
been used, ensuring the final layer is lasagne,
with enough cheese sauce to cover the surface.
Sprinkle generously with grated cheese.
4 Place on the turntable, cook at 130˚C for 40
minutes.
STUFFED TOFU WITH SPICY TOMATO
SAUCE
Serves 4
500g (1lb 2oz) tofu, drained
100g (4oz) Mozzarella, thinly sliced
75g (3oz) Danish Blue, thinly sliced
1 quantity Spicy Tomato Sauce (see page 57)
Preparation Time - 12 Minutes
1 Cut tofu in half to make 4 pieces.
2 Slice each piece horizontally along one side to
make a pocket. Fill each pocket with sliced
cheese, place in a large flan dish. Pour in sauce.
3 Place on turntable, cook on 50% for 12 - 14
minutes.
VEGETABLE CHILLI
Serves 4 - 6
30ml (2tbsp) olive oil
175g (5oz) onion, chopped
2 cloves garlic, crushed (see Tip, page 46)
75g (3oz) tomato purée
225g (8oz) carrots, chopped
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
150g (5
1
/
2
oz) fresh baby sweetcorn, chopped
4 sticks celery, sliced
225g (8oz) courgettes, sliced
5ml (1tsp) ground cumin
10ml (2tsp) mild chilli powder
2.5ml (
1
/
2
tsp) cayenne pepper
400g (14oz) canned, chopped tomatoes
225g (8oz) canned haricot beans, drained
400g (14oz) canned red kidney beans in chilli sauce
300 ml (
1
/
2
pint) hot vegetable stock
15ml (1tbsp) cornflour blended with water
Microwave Tip: Heating taco shells
Place 8-10 pre-cooked crisp taco shells on kitchen
paper on the turntable. Heat on 100% for
1
1/
2
- 2 minutes until warm. Spoon in filling as
preferred.
Microwave Tip: Garlic Bread
75g (3oz) butter, 2 cloves garlic, crushed, one
small French stick, sliced. Mix butter and garlic
together and spread onto the sliced bread. Wrap
the stick in kitchen paper and heat on 50% for 1 -
2 minutes until butter has melted.
Preparation Time - 20 Minutes
1 Place the oil, onion, garlic and tomato purée in a
large bowl, heat on 100% for 2 minutes.
2 Add the carrots, red and green peppers and
sweetcorn, mix well. Cover and cook on 100%
for 3 minutes.
3 Stir in the remaining ingredients (apart from the
cornflour), mix well. Cook on 70% for 20
minutes, stir 3 - 4 times during cooking.
4 Add the blended cornflour, mix well and cook on
100% for 5 minutes.
Serve hot with rice or as a filling for tacos.
R-774M O/M 28/03/2001 15:21 Page 47
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