Sharp Carousel R-2V58 Instrukcja obsługi i instrukcja gotowania - Strona 16
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EASY HOME-MADE
RICE RISOTTO
HONEY CARROTS
1.
2.
3.
4.
1 onion, diced
500 g carrots, sliced lengthwise
60 g butter
60 g butter
1 tablespoon
grated orange
rind
1 tablespoon
honey
4 rashers bacon, diced
(or 1 cup cooked chicken or ham)
3 chicken or beef stock cubes
2 cups boiling water
1 cup long-grain
rice, washed
well
1 cup assorted finely chopped
vegetables,
e.g. carrots, zucchinis,
mushrooms
1. Combine
all ingredients
in a casserole
dish.
2. Cover and cook for 9-11 minutes
on 100%.
Place onion, butter and bacon in large casserole
dish. Cook for 3-5
minutes
on 100%. Stir well.
Dissolve
stock cubes in boiling
water; add to onion and bacon. Add all
other ingredients.
Cover with a lid and cook for 20-22 minutes
on 100%.
Do not stir while cooking.
At the end of this time, all the liquid will have been absorbed.
Serves
4
VEGETABLE
PLATTER
-.-
200 g carrots,
sliced
200 g broccoli,
cut into florets
100 g zucchinis,
sliced
Leave to stand for 5 minutes
and stir with a fork before serving.
Serves 6-8
1. Arrange
vegetables
in a shallow
dish with the harder vegetables
positioned
around
the outside
and the softer vegetables
in the centre.
2. Cover with a lid or plastic wrap.
3. Cook for 6-8 minutes
on 100%.
Serves
4
DESSERTS
CALIFORNIAN
APPLE CRUNCH
BAKED APPLES
1.
2.
3.
4.
5.
6.
800 g can pie apple
White Wings buttercake
mix
125 g hard butter, cut into thin slices
3 tablespoons
brown sugar
3 tablespoons
coconut
2 tablespoons
crushed nuts
1 teaspoon
cinnamon
1.
Place pie apple in a shallow
casserole
dish.
Sprinkle
evenly with dry cake mix.
2.
Layer sliced butter over cake mix, covering
completely.
3.
Combine
last 4 ingredients
and sprinkle
over sliced butter.
4.
Cook for 12-14 minutes on 100%.
Serve hot or cold.
5.
Serves 6-8
6.
3/4
cup walnuts
l/4 cup brown sugar
2 teaspoons
mixed
spice
4 large apples
2 tablespoons
lemon juice
30 g butter, melted
Place walnuts,
sugar and mixed spice in a blender
or food processor,
process until nuts are finely chopped.
Peel and core apples,
brush with lemon juice.
Brush apples with butter. Toss in walnut
mixture
until evenly coated.
Place in base of a 20 cm pie plate. Fill centre of apples with any remain-
ing walnut
mixture.
Cook for 7-9 minutes
on 100%. Allow to stand for 5 minutes.
Serve with whipped
cream.
Serves
4