Bedienungsanleitung Sharp r 871 (Seite 51 von 68) (Englisch)

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EGETARIAN

1 Place the oil, onion and garlic in a large bowl, heat

on HIGH for 2 minutes.

2 Add the carrots, red pepper and mushrooms, mix

well. Cook on HIGH for 3 minutes.

3 Stir in the remaining ingredients, mix well. Cook

on MEDIUM HIGH for 24-25 minutes, stir 3-4

times during cooking.

4 Remove the bay leaf before serving.

Serve hot with rice or as a filling for tacos.

SERVES 4-6 PREPARATION TIME - 20 MINUTES

30ml (2tbsp) olive oil

2 medium onions, chopped

2 cloves garlic, crushed (see Tip, page 48)

225g (8oz) small carrots, chopped

1 large red pepper, seeded and sliced

100g (4oz) mushrooms, cut into quarters

5ml (1tsp) ground cumin

5ml (1tsp) dried oregano

10ml (2tsp) mild chilli powder

2.5ml (

/2tsp) cayenne pepper

225g (8oz) canned tomatoes

75g (3oz) tomato purée

225g (8oz) canned haricot beans

225g (8oz) canned red kidney beans

1 bay leaf

300ml (

/2 pint) hot vegetable stock

salt and pepper to taste

EGETABLE CHILLI

Microwave Tip: Heating taco shells

Place 8-10 pre-cooked crisp taco shells on kitchen

paper on the turntable. Heat on HIGH for 1

/2-2

minutes until warm. Spoon in filling as preferred.

SERVES 4-6 PREPARATION TIME - 20 MINUTES

2tsp (10ml) olive oil

1 large onion, chopped

1 clove garlic, crushed

2 leeks, sliced

4oz mushrooms, thickly sliced

2tsp (10ml) chopped fresh basil

2tsp (10ml) chopped fresh oregano

225g (8oz) red split lentils

800g (28oz) canned chopped tomatoes

/4 pint (450ml) vegetable stock

1 bay leaf

salt and pepper to taste

12 sheets lasagne (spinach)

1 pint (600ml) cheese sauce (see page 59)

50g cheddar cheese, grated

ED LENTIL LASAGNE

1 Place the oil, onion and garlic in a bowl, cook for

2 minutes on HIGH.

2 Add the leeks, mushrooms, basil, oregano and

lentils and then cook for a further 5 minutes on

HIGH.

3 Stir in the tomatoes with the vegetable stock and

the bay leaf.

Cover and cook for 20 minutes on MEDIUM HIGH.

5 Season with salt and pepper then remove the bay

leaf.

6 Make the cheese sauce.

7 Put a layer of the lentil mixture into the base of a

deep, 24cm (8”) square dish. Cover with some

lasagne and then some of the cheese sauce.

Repeat, making the last layer cheese sauce, add

the grated cheese.

8 Bake for 20 minutes DUAL CONVECTION, 200°C

MEDIUM.

450g (1lb) tofu, drained

60ml (4tbsp) olive oil

100g (4oz) Mozzarella, thinly sliced

75g (3oz) Danish Blue, thinly sliced

1 quantity Spicy Tomato Sauce (see page 59)

1 Cut tofu in half to make 4 pieces.

2 Slice each piece horizontally along one side to

make a pocket. Fill each pocket with sliced cheese,

place in a large flan dish. Pour in sauce.

3 Place on turntable, cook on MEDIUM for 12-14

minutes.

TUFFED TOFU WITH SPICY TOMATO SAUCE

SERVES 4PREPARATION TIME - 12 MINUTES

Untitled-13 16/7/99, 1:57 pm49

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