Sharp Carousel EM136A2SU-PVH Manual - Página 31

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C O O K I N G I N S T R U C T I O N S

RECIPES

toMato & oRange souP

1 oz.(25g) butter

1 medium onion, chopped

1 large carrot & 1 large potato, chopped

lb(800g) canned, chopped tomatoes

juice and grated rind of 1 small orange

pints(900ml) hot vegetable stock

salt and pepper to taste

fRench onion souP

1 large onions, sliced

1 tbsp (15ml) corn oil

2 oz.(50g) plain flour

2 pints(1.2 liters) hot meat

or vegetable stock

salt and pepper to taste

2 tbsp (30ml) parsley, chopped

4 thick slices French bread

2 oz.(50g) cheese, grated

stiR fRied vegetables

1 tbsp(15ml) sunflower oil

2 tbsp (30ml) soy sauce

1 tbsp (15ml) sherry

1"(2.5cm) root ginger,

peeled and finely grated

2 medium carrots, cut into fine strips

4 oz.(100g) button mushrooms,

chopped

2 oz.(50g) beansprouts

4 oz.(100g) mange-tout

1 red pepper, seeded and thinly sliced

4 spring onions, chopped

4 oz.(100g) canned water chestnuts,

sliced

head of chinese leaves, thinly sliced

honeyed chicKen

4 boneless chicken breasts

2 tbsp(30ml) clear honey

1 tbsp(15ml) whole grain mustard

tsp(2.5ml) dried tarragon

1 tbsp(15ml) tomato puree

pint(150ml) chicken stock

1. Melt the butter in a large bowl on P-HI for 1 minute.

2. Add the onion, carrot and potato and cook on P-HI

for 4 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 P-HI for 15

minutes. Stir 2-3 times during cooking, until the

vegetables are tender.

4. Blend and serve immediately.

1. Place the onion and oil in a bowl, mix well and cook on

P-HI for 1 minute.

2. Stir in the flour to make a paste and gradually add

stock. Season and add the parsley.

3. Cover the bowl and cook on P-70 for 16 minutes.

4. Pour the soup into serving bowls, submerge bread

and sprinkle generously with cheese.

5. Cook on P-70 for 2 minutes, until the cheese has

melted.

1. Place the oil, soy sauce, sherry, ginger, garlic and

carrots in a large bowl, mix thoroughly

2. Cover and cook on P-HI for 3-5 minutes, stirring

once.

3. Add the button mushrooms, beansprouts, mange-

tout, red pepper, spring onions, water chestnuts and

chinese leaves. Mix thoroughly.

4. Cook on P-HI for 5-6 minutes, until the vegetables

are tender. Stir 2-3 times during cooking.

Stir fried vegetables are ideally served with meat or

fish.

1. Place the chicken breasts in a casserole dish.

2. Mix all remaining ingredients together and pour over

the chicken. Salt and pepper to taste.

3. Cook on P-HI for 13-14 minutes. Rearrange and coat

the chicken with the sauce twice during cooking.