Sharp R-890SLM Recipes, Microwave Tip Drying breadcrumbs, Microwave Tip Drying herbs

RECIPES

Serves 4 - 6

300g carrots, diced

300g swede, diced

250g onion, sliced

250g celery, sliced

200g onion, sliced

900ml (1.5 pints) hot vegetable stock 300g cous cous

VEGETABLE COUS COUS

1Place the carrots, swede, celery, onion and stock into a 3 litres (5 pints) casserole dish, mix well and cook on 70% for 20 minutes, stirring once.

2Add the cous cous, mix well and cook on 70% for 10 minutes.

Serve hot as an accompaniment or cold as a salad.

Microwave Tip: Drying breadcrumbs

Spread 100g fresh breadcrumbs evenly over a large plate. Heat on 100% for 2 - 3 minutes, stir every minute until crispy.

Serves 4

75ml (5 tbsp) vegetable oil 5ml (1 tsp) paprika

20ml (4 tsp) Tabasco sauce 5ml (1 tsp) ground cumin 10ml (2 tsp) fennel seeds

2 garlic cloves, finely chopped 15ml (1 tbsp) ginger puree

1 tsp sugar

salt and pepper to taste

500g potato in skins, washed and cut into 3cm cubes

SPICY POTATOES

1Place the oil, paprika, Tabasco sauce, cumin, fennel seeds, garlic, ginger and sugar into a bowl, season well and mix.

2Add the potatoes and coat with the spices.

3Arrange in a single layer in a 25cm (10”) flan dish.

4Place on the turntable and cook on COMBI - 2 (MICRO & TOP GRILL), 50% for 20 minutes, turn over twice during cooking.

Microwave Tip: Drying herbs

Place a handful of fresh herbs between two sheets of kitchen paper on the turntable. Heat on 70% for 3 minutes until dry. Ensure the herbs do not become too dry. Woody herbs will take a little longer.

Serves 4

15ml (1 tbsp) sunflower oil 1 clove garlic, crushed

2 medium carrots, cut into strips

150g fresh baby sweetcorn

100g button mushrooms, halved

50g beansprouts

100g mange-tout

1 red pepper, seeded and chopped

1 yellow pepper, seeded and chopped

1 green pepper, seeded, chopped

1 medium onion roughly chopped

100g canned water chestnuts, sliced

225g canned pineapple chunks

1 quantity of sweet and sour sauce (see page 64)

SWEET & SOUR VEGETABLES

1Place the oil, garlic, carrots and sweetcorn in a large bowl and mix well. Cover and cook on 100% for 4 - 5 minutes.

2Stir in the mushrooms, beansprouts, mange-tout, peppers, onion, chestnuts and pineapple.

3Cover and cook on 100% for 12 minutes, halfway through cooking stir the vegetables and add the sweet and sour sauce.

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