R-269SLM (serv.man15) - Sharp Home Appliance User Guide / Operation Manual. Page 33

31

Serves 4          
75g onion, chopped
75g celery, sliced
75g green pepper, seeded and sliced
75g red pepper, seeded and sliced
300g beef fillet, thinly sliced into 5cm strips
1.25ml (

1

/

4 

tsp) cayenne pepper

2.5ml (

1

/

2 

tsp) ground cumin

75g canned sweetcorn, drained
200g white long grain rice
750ml (1

1

/

4 

pint) hot beef stock

salt and pepper to taste

1  Place all ingredients into a 2.5 litre (approx. 4 

pint) casserole dish and mix well.

2  Place on the turntable. Do not cover.
3  Cook on 70P for 35 minutes, stir 2-3 times 

during cooking.

Serves 4          
800g canned, chopped tomatoes in tomato sauce
150g red pesto
15ml (1 tbsp) garlic puree
150g mushrooms, sliced
100g sun-dried tomatoes, drained and chopped
salt and pepper
500g fresh meat filled ravioli
300ml (

1

/

2 

pint) cheese sauce 

1  Empty the tomatoes, pesto, garlic, 

mushrooms and seasoning into a large bowl 
and cook on 100P for 12 minutes.

2  Spread half the tomato mixture over the base of 

a 25cm (10”) round 5cm (2”) deep glass dish.

3  Place a single layer using half the pasta on top 

of the sauce.

4  Repeat the process again using the remaining 

sauce and pasta.

5  Cover the pasta with the cheese sauce.
6  Place on the turntable and cook on 50P for 

35 minutes.

Serves 4          
30ml (2 tbsp) vegetable oil
150g onion, finely chopped
100g mushrooms, chopped
2 cloves garlic, crushed
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
150ml (

1

/

4

 pint) red wine 

150ml (

1

/

4

 pint) hot beef stock

salt and pepper to taste
30ml (2 tbsp) cornflour blended with 30ml water

1  Place oil, onion, mushrooms and garlic into a 

2.5 litre (approx. 4 pint) dish and mix well. 

2  Cook on 70P for 4 minutes. 
3  Add all the remaining ingredients, mix 

thoroughly.

4  Cook on 70P for 25 minutes, until sauce is 

thick. Stir 2-3 times during cooking.

  Serve hot with spaghetti.

Chilli Con Carne:  Make as the bolognese sauce. At stage 3, add 450g drained canned red kidney beans 
and 5 - 15ml (1 - 3 tsp) chilli powder, to taste. 

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7/23/08   11:02:21 AM

7/23/08   11:02:21 AM