RECIPES
49
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EGG FRIED RICE
Serves 4
30ml (2tbsp) groundnut oil
1 clove garlic, crushed (see Tip, page 46)
4 spring onions, sliced
100g (4oz) button mushrooms, halved
50g (2oz) peas
175g (6oz) long grain white rice, cooked
15ml (1tbsp) dark soy sauce
2 eggs (size 3), beaten
salt and pepper to taste
Preparation Time - 8 Minutes
1 Place the oil, garlic, spring onions, mushrooms
and peas in a large bowl, mix well. Heat on
100% for 2 minutes.
2 Stir in the rice and soy sauce. Heat on 100% for
6 - 7 minutes, stir every 2 - 3 minutes until the
rice is evenly hot.
3 Pour egg over the rice, do not stir into the rice.
Cook on 100% for 2 minutes and then break up
the egg and stir evenly into the rice. Season.
FETTUCCINE CARBONARA
Serves 4
225g (8oz) Fettuccine or other pasta
600ml (1pint) boiling water
225g (8oz) button mushrooms, halved
4 shallots, finely sliced
4 rashers bacon, chopped
25g (1oz) butter
300ml (
1
/
2
pint) single cream
1 egg (size 3), beaten
15ml (1tbsp) fresh oregano, chopped
100g (4oz) peas
salt and pepper to taste
Preparation Time - 10 Minutes
1 Place the Fettuccine in a large bowl. Add the
boiling water and cook on 70% for 10 - 12
minutes until the pasta is tender, drain.
2 Place the mushrooms, shallots, bacon and butter
in a bowl. Cook on 100% for 3 minutes. Drain.
3 Beat the cream, egg and oregano together, add
the mushroom mixture and peas. Season with salt
and pepper to taste.
4 Pour over the cooked Fettuccine, toss gently, and
heat on 70% for 5 minutes, stir after 3 minutes.
BEEF RISOTTO
Serves 4
30ml (2tbsp) olive oil
125g (5oz) onion, finely chopped
1 stick celery, finely sliced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
225g (8oz) beef fillet, thinly sliced into
5cm (2") strips
2.5ml (
1
/
2
tsp) cayenne pepper
5ml (1tsp) ground cumin
grated rind of 1 lemon
75g (3oz) canned sweetcorn, drained
225g (8oz) white long grain rice
600ml (1 pint) hot beef stock
salt and pepper to taste
Preparation Time - 12 Minutes
1 Place the oil, onion, celery, green and red
pepper in a large bowl, mix well. Heat on 100%
for 2 minutes. Stir in the beef and cook on 100%
for 5 - 6 minutes, stir halfway through cooking.
2 Stir in the remaining ingredients and cook on
70% for 14 - 15 minutes until the rice is tender
and all the beef stock has been absorbed, stir 2 -
3 times during cooking.
Variation:
Chicken Risotto:
Substitute beef fillet for 225g
(8oz) chicken breast fillet.
Microwave Tip: Softening avocados
Pierce an unpeeled avocado in several places. Place
on the turntable and heat on 100% for 1 minute.
Allow to cool before peeling.
R-774M O/M 28/03/2001 15:21 Page 49
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