R-754M (serv.man12). Cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 20

44

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Serves 4 - 6
15ml (1tbsp) vegetable oil
10ml (2tsp) mustard seeds
10ml (2tsp) sesame seeds
225g (8oz) brown Basmati rice
5ml (1tsp) chilli powder
5ml (1tsp) turmeric
5ml (1tsp) ground coriander
5ml (1tsp) garam masala
15ml (1tbsp) water
1 medium cauliflower, cut into small florets
175g (6oz) quorn, cut into 2cm (

3

/

4

") cubes

1

/

2

a red pepper, seeded and cut into strips

1

/

2

a green pepper, seeded and cut into strips

400g (14oz) canned chopped tomatoes
60ml (4tbsp) natural yoghurt

1 Place oil, mustard and sesame seeds in a large

bowl, heat on 100P for 1 minute. Add rice, mix
well. Cook on 100P for 2 minute.

2 In a separate bowl mix the chilli powder, turmeric,

coriander and garam masala. Add water and mix
to a paste. Stir the paste into the rice, add the
cauliflower, quorn, red and green pepper, mix well.
Cook on 100P for 2 minutes.

3 Drain the tomatoes and reserve the juice. Add the

tomatoes to the rice mixture, mix well.

4 Add enough boiling water to the tomato juice to

make 600ml (1 pint) of liquid, pour into the rice
mixture, mix well.  Cook on 70P for 24 minutes, stir
every 5 minutes. 

5 Stir in yoghurt and serve with poppadums.

Serves 4 - 6
225g (8oz) pasta, e.g. Farfalle (pasta bows)
600ml (1pint) boiling water
50g (2oz) pine nuts
1 quantity of blue cheese sauce (see page 50)
15ml (tbsp) fresh parsley, chopped to garnish

1 Place pasta in a large bowl add boiling water and

cook at 70P for 10 - 11 minutes until tender, drain.

2 Add the pinenuts and mix well.  Place in a warm

serving dish and cover with sauce.

Serves 4
125g (5oz) onion, chopped
2 cloves garlic, crushed (see Tip, page 40)
25g (1oz) butter
450g (1lb) lean minced beef
100g (4oz) mushrooms, chopped
15ml (1tbsp) 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 50)

extra grated cheese to sprinkle
15ml (1tbsp) fresh oregano, chopped to garnish

1 Place onion, garlic and butter in a bowl, heat on

100P for 3 minutes. Add the mince, cook on 70P
for 8 minutes, stir twice during cooking.

2 Add mushrooms, purée, tomatoes, stock and

seasoning. Cook on 70P for 20 minutes until
thickened, stir every 5 - 6 minutes.

3 Place 3 - 4 pieces of lasagne in a bowl, cover with

boiling water. Cook on 100P 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 25cm (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 parsley.

6 Place on turntable, use sequence programming to

cook on 70P for 12 minutes, then on DUAL GRILL,
70P for 8 minutes until brown and crispy.

Place half a lemon in a bowl, add 300ml (

1

/

2

pint) water and heat on 100P for 10 - 12 minutes.
Wipe the oven using a dry cloth.

R-754M/R-765M O/M & C/B  02/01/2002  13:07  Page 44