Sharp R-82STM ユーザーズマニュアル
48
V
EGETARIAN
1 Place the oil, onion and garlic in a large bowl, heat
on HIGH for 2 minutes.
2 Add the carrots, red pepper and mushrooms, mix
well. Cook on HIGH for 3 minutes.
3 Stir in the remaining ingredients, mix well. Cook
on MEDIUM HIGH for 24-25 minutes, stir 3-4
times during cooking.
times during cooking.
4 Remove the bay leaf before serving.
Serve hot with rice or as a filling for tacos.
S
ERVES
4-6
P
REPARATION
TIME
- 20
MINUTES
30ml (2tbsp) olive oil
2 medium onions, chopped
2 cloves garlic, crushed (see Tip, page 47)
225g (8oz) small carrots, chopped
1 large red pepper, seeded and sliced
100g (4oz) mushrooms, cut into quarters
5ml (1tsp) ground cumin
5ml (1tsp) dried oregano
10ml (2tsp) mild chilli powder
2.5ml (
2 medium onions, chopped
2 cloves garlic, crushed (see Tip, page 47)
225g (8oz) small carrots, chopped
1 large red pepper, seeded and sliced
100g (4oz) mushrooms, cut into quarters
5ml (1tsp) ground cumin
5ml (1tsp) dried oregano
10ml (2tsp) mild chilli powder
2.5ml (
1
/
2
tsp) cayenne pepper
225g (8oz) canned tomatoes
75g (3oz) tomato purée
225g (8oz) canned haricot beans
225g (8oz) canned red kidney beans
1 bay leaf
300ml (
75g (3oz) tomato purée
225g (8oz) canned haricot beans
225g (8oz) canned red kidney beans
1 bay leaf
300ml (
1
/
2
pint) hot vegetable stock
salt and pepper to taste
V
EGETABLE CHILLI
Microwave Tip: Heating taco shells
Place 8-10 pre-cooked crisp taco shells on kitchen
paper on the turntable. Heat on HIGH for 1
Place 8-10 pre-cooked crisp taco shells on kitchen
paper on the turntable. Heat on HIGH for 1
1
/
2
-2
minutes until warm. Spoon in filling as preferred.
S
ERVES
4-6
P
REPARATION
TIME
- 20
MINUTES
2tsp (10ml) olive oil
1 large onion, chopped
1 clove garlic, crushed
2 leeks, sliced
4oz mushrooms, thickly sliced
2tsp (10ml) chopped fresh basil
2tsp (10ml) chopped fresh oregano
225g (8oz) red split lentils
800g (28oz) canned chopped tomatoes
1 large onion, chopped
1 clove garlic, crushed
2 leeks, sliced
4oz mushrooms, thickly sliced
2tsp (10ml) chopped fresh basil
2tsp (10ml) chopped fresh oregano
225g (8oz) red split lentils
800g (28oz) canned chopped tomatoes
3
/
4
pint (450ml) vegetable stock
1 bay leaf
salt and pepper to taste
12 sheets lasagne (spinach)
1 pint (600ml) cheese sauce (see page 58)
50g cheddar cheese, grated
salt and pepper to taste
12 sheets lasagne (spinach)
1 pint (600ml) cheese sauce (see page 58)
50g cheddar cheese, grated
R
ED LENTIL LASAGNE
1 Place the oil, onion and garlic in a bowl, cook for
2 minutes on HIGH.
2 Add the leeks, mushrooms, basil, oregano and
lentils and then cook for a further 5 minutes on
HIGH.
HIGH.
3 Stir in the tomatoes with the vegetable stock and
the bay leaf.
4 Cover and cook for 20 minutes on MEDIUM HIGH.
5 Season with salt and pepper then remove the bay
5 Season with salt and pepper then remove the bay
leaf.
6 Make the cheese sauce.
7 Put a layer of the lentil mixture into the base of a
7 Put a layer of the lentil mixture into the base of a
deep, 24cm (8”) square dish. Cover with some
lasagne and then some of the cheese sauce.
Repeat, making the last layer cheese sauce, add
the grated cheese.
lasagne and then some of the cheese sauce.
Repeat, making the last layer cheese sauce, add
the grated cheese.
8 Bake for 20 minutes DUAL CONVECTION, 200
°
C
MEDIUM.
450g (1lb) tofu, drained
60ml (4tbsp) olive oil
100g (4oz) Mozzarella, thinly sliced
75g (3oz) Danish Blue, thinly sliced
1 quantity Spicy Tomato Sauce (see page 58)
60ml (4tbsp) olive oil
100g (4oz) Mozzarella, thinly sliced
75g (3oz) Danish Blue, thinly sliced
1 quantity Spicy Tomato Sauce (see page 58)
1 Cut tofu in half to make 4 pieces.
2 Slice each piece horizontally along one side to
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.
place in a large flan dish. Pour in sauce.
3 Place on turntable, cook on MEDIUM for 12-14
minutes.
TUFFED TOFU WITH SPICY TOMATO SAUCE
S
S
ERVES
4
P
REPARATION
TIME
- 12
MINUTES