EGG FRIED RICE
Serves 4
30ml (2 tbsp) groundnut oil
1 clove garlic, crushed (see Tip, page 51)
4 spring onions, sliced
100g (4oz) button mushrooms, halved
50g (2oz) peas
175g (6oz) long grain white rice, cooked
15ml (1 tbsp) dark soy sauce
2 eggs (size 3), beaten
salt and pepper to taste
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.
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.
CANNELLONI
Serves 4
125g (5oz) onion, chopped
2 cloves garlic, crushed (see Tip, page 51)
25g (1oz) butter
450g (1lb) lean minced beef
100g (4oz) mushrooms, chopped
15ml (1 tbsp) tomato purée
400g (14oz) canned chopped tomatoes
150ml (
1
/
4
pint) hot beef stock
salt and pepper to taste
12 pieces of lasagne
300ml (
1
/
2
pint) cheese sauce (see page 61)
extra grated cheese to sprinkle
15ml (1 tbsp) fresh oregano, chopped to garnish
1 Place onion, garlic and butter in a bowl, heat on
100% for 2 minutes. Add the mince, cook on 100%
for 7 minutes, stir halfway through cooking.
2 Add mushrooms, purée, tomatoes, stock and
seasoning. Cook on 70% for 25 minutes until
thickened, stir every 5 minutes.
3 Place 3 - 4 pieces of lasagne in a bowl, cover with
boiling water. Cook on 100% for 4 minutes until
tender enough to bend. Remove from water, dry on
kitchen paper. Repeat for the remaining lasagne.
4 Place a large spoonful of meat mixture at one end
of a piece of lasagne, roll up and place seam side
down in a deep, square 25.4cm (10") dish. Repeat
for remaining lasagne. Place any remaining meat
around the filled lasagne.
5 Pour the cheese sauce on top of the filled lasagne.
Sprinkle generously with cheese and oregano.
6 Place on low rack, cook on DUAL - 1, 220°C, 70%
for 20 minutes until brown and crispy.
STUFFED TOMATOES
Serves 4
4 beef tomatoes
125g (5oz) white long grain rice, cooked
50g (2oz) cooked ham, chopped
50g (2oz) peas
15ml (1 tbsp) fresh oregano, chopped
salt and pepper to taste
75g (3oz) Mozzarella cheese, chopped
15ml (1 tbsp) frsh oregano, chopped to garnish
1 Slice the top of each tomato and scoope out the
flesh into a bowl, stir in the rice, ham, peas,
oregan, salt and pepper.
2 Fill each tomato shell with the rice mixture and
place in a large flan dish. Sprinkle generously
with the Mozzarella cheese and oregano.
3 Place on the low rack and cook on DUAL - 2, 50%
for 10 minutes until the tomatoes are tender and
the cheese is brown and crispy.
RECIPES
54
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