R-358M (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 42

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50g butter
3 cloves garlic, crushed
250g tiger prawns, cooked and peeled
15ml (1 tbsp) fresh parsley, chopped

1 Heat the butter on 100P for 20 - 30 seconds. Stir in

the garlic and cook on 100P for a further minute.

2 Stir in the prawns and cook on 50P for 7 minutes,

stirring every minute. Sprinkle with parsley to serve. 

Serve in ramekin dishes with garlic bread.

225g courgettes, sliced

1

/

2

red pepper, seeded and sliced

1

/

2

yellow pepper, seeded and sliced

225g aubergine, cubed
60ml (4  tbsp) olive oil
12 cherry tomatoes
2 cloves garlic, crushed
15ml (1 tbsp) fresh parsley, chopped
50g whole black olives
15ml (1 tbsp) lemon juice
salt and pepper to taste 

1 Place the courgettes, red and yellow pepper,

aubergine and olive oil in a large bowl, cook on 70P
for 6 minutes or until the vegetables have softened.
Stir after half the cooking time.

2 Stir in the remaining ingredients and cook on 70P for

5 minutes. Toss gently, transfer to a serving dish and
chill before serving.

Substitute prawns with 175g mushrooms, cut into quarters.

25g butter
125g onion, chopped
1 large carrot, finely chopped
1 large potato, finely chopped
800g canned, chopped tomatoes
juice and grated rind of 1 medium orange
900ml (1

1

/

2

pints) hot vegetable stock

salt and pepper to taste

1 Melt the butter in a large bowl on 100P for 30 seconds.
2 Add the onion, carrot and potato and heat on 100P for

6 minutes. Stir halfway through cooking. 

3 Add the tomatoes, orange juice, orange rind and stock.

Mix thoroughly. Season with salt and pepper to taste.
Cover the bowl and cook on 100P for 15 minutes, stir
2-3 times during cooking, until the vegetables are
tender.

4 Blend in a food processor. Return to the bowl and heat

on 100P for 5 minutes.

50g butter
4 large leeks, chopped
4 large potatoes, chopped
900ml (1

1

/

2

pints) hot vegetable stock

salt and pepper to taste

1 Heat the butter in a large bowl on 100P for 1 minute.
2 Add leeks and potatoes and mix well. Cover and cook

on 100P for 5 minutes, stir after 2 minutes.

3 Add the stock to the potato mixture. Mix well.
4 Cook on 70P for 20 minutes, until vegetables are

tender, stir every 5 minutes.
Season with salt and pepper.

R-358M Cookbook  03/05/2005  15:23  Page 40