Sharp R-431ZS warranty Recipes, Tomato & Orange Soup

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. Melt the in a large bowl on P-HI for 1 minute.
1 medium onion, chopped	2.	Add the onion, carrot and potato and cook on P-HI
1 large carrot & 1 large potato, chopped		for 4 minutes. stir halfway through cooking.
13/4lb(800g) canned, chopped tomatoes	3.	Add the tomatoes, orange juice, orange rind and
juice and grated rind of 1 small orange		stock. Mix thoroughly. Season with salt and pepper to
11/2pints(900ml) hot vegetable stock		taste. Cover the bowl and cook on P-HI for 15
salt and pepper to taste		minutes. stir 2-3 times during cooking, until the
		vegetables are tender.
	4.	Blend and serve immediately.

FRENCH ONION SOUP

1 large onions, sliced	1. Place the onion and oil a bowl, mix well and cook on
1 tbsp (15ml) corn oil	P-HI for 1 minutes.
2 oz.(50g) plain flour	2. Stir in the flour to make a paste and gradually add
2 pints(1.2 liters) hot meat	stock. Season and add the parsley.
or vegetable stock	3. Cover the bowl and cook on P-70 for 16 minutes.
salt and pepper to taste	4. Pour the soup into serving bowls, submerge bread
2 tbsp (30ml) parsley, chopped	and sprinkle generously with cheese.
4 thick slices French bread	5. Cook on P-70 for 2 minutes, until the cheese has
2 oz.(50g) cheese, grated	melted.

STIR FRIED VEGETABLES

1 tbsp(15ml) sunflower oil	1. Place the oil, soy sauce, sherry, ginger, garlic and
2 tbsp (30ml) soy sauce	carrots in a large bowl, mix thoroughly
1 tbsp (15ml) sherry	2. Cover and cook on P-HI for 3-5 minutes, stirring
1"(2.5cm) root ginger,	once.
peeled and finely grated	3. Add the button mushrooms, beansprouts, mange-
2 medium carrots, cut into fine strips	tout, red pepper, spring onions, water chestnuts and
4 oz.(100g) button mushrooms,	chinese leaves. Mix thoroughly.
chopped	4. Cook on P-HI for 5-6 minutes, until the vegetables
2 oz.(50g) beansprouts	are tender. Stir 2-3 times during cooking.
4 oz.(100g) mange-tout
1 red pepper, seeded and thinly sliced	Stir fried vegetables are ideally served with meat or
4 spring onions, chopped	fish.
4 oz.(100g) canned water chestnuts,
sliced
1/4 head of chinese leaves, thinly sliced

HONEYED CHICKEN

4 boneless chicken breasts	1. Place the chicken breasts in a casserole dish.
2 tbsp(30ml) clear honey	2. Mix all remaining ingredients together and pour over
1 tbsp(15ml) whole grain mustard	the chicken. Salt and pepper to taste.
1/2 tsp(2.5ml) dried tarragon	3. Cook on P-HI for 13-14 minutes. Rearrange and coat
1 tbsp(15ml) tomato puree	the chicken with the sauce twice during cooking.
1/4 pint(150ml) chicken stock

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