RECIPES
50
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VEGETABLE LAYERED LOAF
Serves 4 - 6
450g (1lb) potatoes, grated
125g (5oz) Cheddar cheese, grated
125g (5oz) fresh wholemeal breadcrumbs
2 small courgettes, sliced
1 large carrot, grated
2 sticks celery, sliced
2 eggs (size 3)
150 ml (
1
/
4
pint) milk
75g (3oz) Cheddar cheese, grated to sprinkle
15ml (1tbsp) fresh parsley, chopped
Preparation Time - 20 Minutes
1 Combine the potato, cheese and breadcrumbs in
a bowl.
2 Line the base of a greased 1.5 litre loaf dish with
half of the potato mixture. Place a layer of
courgettes on top of the mixture, followed by a
layer of carrot, then a layer of celery. Add the
remaining potato mixture. Beat the egg and milk
together and pour over layers. Finally, sprinkle
with grated cheese and parsley over the top.
3 Place on the turntable. Use sequence
programming to cook on 70% for 17 minutes,
then on DUAL GRILL-1, 70% for 7 minutes.
SPICY POTATOES
Serves 4
30ml (2tbsp) vegetable oil
10ml (2tsp) ground cinnamon
10ml (2tsp) ground coriander
5ml (1tsp) cayenne pepper
10ml (2tsp) sesame seeds
5ml (1tsp) caraway seeds
50g (2oz) butter
1.3cm (
1
/
2
”) fresh root ginger, peeled and grated
2 cloved garlic, crushed (see Tip, page 46)
675g (1
1
/
2
lb) cooked potatoes, cut into
2.5cm (1”) pieces
pince of salt
Preparation Time - 12 Minutes
1 Place the oil, cinnamon, coriander, cayenne
pepper, sesame and caraway seeds in a 2.5 litre
(approximately 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 e potatoes and salt.
3 Place on the turntable, cook on 50% for 8 - 10
minutes, stir every 2 - 3 minutes.
SWEET AND SOUR VEGETABLES
Serves 4
15ml (1tbsp) sunflower oil
1 clove garlic, crushed (see Tip, page 46)
2 medium carrots, cut into strips
150g (5
1
/
2
oz) fresh baby sweetcorn
100g (4oz) button mushrooms, halved
100g (4oz) beansprouts
100g (4oz) mange-tout
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
6 spring onions, chopped
100g (4oz) canned water chestnuts, sliced
2 sticks celery, sliced
225g (8oz) canned pineapple chunks
300g (11oz) cabbage, shredded
1 quantity of sweet and sour sauce (see page 57)
Preparation Time - 15 Minutes
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.
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