Sharp R-752M - Page 44

42
R
ICE & PASTA
1 Place the oil, onion, celery, red and green pepper
in a large bowl, mix well. Heat on 100P (HIGH) for
2 minutes. Stir in the beef and cook on 100P
(HIGH) for 5-6 minutes, stir halfway through
cooking.
2 Stir in the remaining ingredients and cook on 70P
(MEDIUM HIGH) for 13-14 minutes until the rice
is tender and all the beef stock has been absorbed,
stir 2-3 times during cooking.
30ml (2tbsp) olive oil
1 medium onion, finely chopped
1 stick celery, finely sliced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
175g (6oz) beef fillet, thinly sliced into
5cm (2") strips
2.5ml (
1
/2tsp) cayenne pepper
5ml (1tsp) ground cumin
grated rind of 1 lemon
75g (3oz) peas
225g (8oz) white long grain rice
600ml (1 pint) hot beef stock
salt and pepper to taste
EEF RISOTTO
B
Microwave Tip: Softening avocados
Pierce an unpeeled avocado in several places.
Place on the turntable and heat on 100P (HIGH) for
1 minute. Allow to cool before peeling.
SERVES 4
SERVES 4
1 medium onion, chopped
1 clove garlic, crushed (see Tip, page 42)
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 52)
extra grated cheese to sprinkle
15ml (1tbsp) fresh oregano, chopped to garnish
C
ANNELLONI
1 Place onion, garlic and butter in a bowl, heat on
100P(HIGH) for 3 minutes. Add the mince, cook on
100P (HIGH) for 7 minutes, stir halfway through
cooking.
2 Add mushrooms, purée, tomatoes, stock and
seasoning. Cook on 70P (MEDIUM HIGH) 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 (HIGH) 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 20.4cm (8") 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 (MEDIUM HIGH) for 12 minutes,
then on DUAL GRILL, 70P (MEDIUM HIGH) for
8 minutes until brown and crispy.
Microwave Tip: Improving smells in the oven
Place half a lemon in a bowl, add 300ml (
1
/2 pint)
water and heat on100P ( HIGH) for 10-12 minutes.
Wipe the oven using a dry cloth.
P
ASTA WITH PINENUTS
SERVES 4-6
285g (8oz) pasta, e.g. Farfalle (pasta bows)
600ml (1pint) boiling water 50g (2oz) pine nuts
1 quantity of blue cheese sauce (see page 52)
15ml (tbsp) fresh parsley, chopped to garnish
1 Place pasta in a large bowl add boiling water and
cook at 70P (MEDIUM HIGH) for 10 - 11 minutes
until tender, drain.
2 Add the pinenuts and mix well. Place in a warm
serving dish and cover with sauce.
Serve hot garnished with parsley.