R-795M (serv.man28). Cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 20

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30ml (2 tbsp) groundnut oil
1 clove garlic, crushed (see tip, page 52)
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.

30ml (2 tbsp) olive oil
125g (5oz) onion, finely chopped
1 stick celery, finely sliced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
225g (8oz) beef fillet, thinly sliced into 
5cm (2") strips
2.5ml (

1

/

2

tsp) cayenne pepper

5ml (1 tsp) ground cumin
grated rind of 1 lemon
75g (3oz) canned sweetcorn, drained
225g (8oz) white long grain rice
600ml (1 pint) hot beef stock
salt and pepper to taste

1 Place the oil, onion, celery, green and red pepper in a

large bowl, mix well. Heat on 100% for 2 minutes.
Stir in the beef and cook on 100% for 5 - 6 minutes,
stir halfway through cooking.

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

14 - 15 minutes until the rice is tender and all the
beef stock has been absorbed, stir 2 - 3 times during
cooking.

Microwave Tip: Softening cream cheese
Place 225g (8oz) cream cheese on a plate. Heat on 30% for 1 minute until soft.

Chicken Risotto:
Substitute beef fillet for 225g (8oz) chicken breast fillet
and beef stock for chicken stock.

1 aubergine, thickly sliced
cooking salt
3 x 30ml (2 tbsp) vegetable oil
1 red pepper, large chunks
1 yellow pepper, large chunks
3 courgettes, thickly sliced
125g (5oz) onion, sliced
100g (4oz) mushrooms, thickly sliced
225g (8oz) leeks, sliced
2 cloves garlic, crushed (see tip, page 52)
350g (12oz) pasta (bows, shells, or tubes),
cooked
100 g (4oz) feta cheese, crumbled

1 Place the aubergines in a colander, sprinkle with salt

and leave to drain for 30 minutes, pat dry with
kitchen paper.

2 Grease the turntable with 30ml (2 tbsp) oil and

spread the peppers evenly on the turntable.

3 Cook using GRILL - 3 for 10 minutes, turnover

halfway through cooking, leave on one side until
needed. Repeat this process for the courgette and
aubergine slices.

4 Place the onion, mushrooms, leeks and garlic into a

2.5 litre (approx. 4 pint) casserole dish, mix well and
cook on 100% for 5 minutes, stirring once.

5 Add the peppers, cougettes, aubergine, pasta and

cheese to the bowl and cook on 100% for 8 minutes,
stirring twice.

R-795M New CkBk  4/8/02  8:30 AM  Page 55