55
RECIPES
Serves 4
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.
3Pour 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.
EGG FRIED RICE
Serves 4
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.
BEEF RISOTTO
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.
Serves 4
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.
2Grease 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.
5Add the peppers, cougettes, aubergine, pasta and
cheese to the bowl and cook on 100% for 8 minutes,
stirring twice.
MEDITERRANEAN PASTA
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