Sharp R-98STM-A, R-959M Recipes, Serves, Add the rice and stock, stir well, place on the low rack

p72 8/15/06 4:14:11 PM

RECIPES

Serves

30ml (2 tbsp) olive oil

125g onion, finely chopped

1 stick celery, finely sliced

1 green pepper, seeded and sliced

1 red pepper, seeded and sliced

225g beef fillet, thinly sliced into 5cm (2") strips

2.5ml (1/2 tsp) cayenne pepper 5ml (1 tsp) ground cumin grated rind of 1 lemon

75g sweetcorn

225g dried white, long grain rice 600ml (1 pint) hot beef stock salt and pepper to taste

Serves

150g cauliflower, cut into small florets

225g red onion, sliced

200g carrot, sliced

150g celery, sliced

15ml (1 tbsp) vegetable oil

225g dried white, long grain rice 900ml (11/2 pints) hot vegetable stock 150g broccoli, cut into small florets 300ml (1/2 pint) cheese sauce

75g mature cheddar cheese, grated

Serves

225g dried fettuccine 600ml (1 pint) boiling water 225g button mushroom, halved 75g onion, finely chopped

4 rashers bacon, chopped

25g margarine

300ml (1/2 pint) single cream 1 egg (medium), beaten

15ml (1 tbsp) fresh oregano, chopped salt and pepper to taste

BEEF RISOTTO

1Place the oil, onion, celery, red and green pepper in a large bowl, mix well. Heat on 100% for 2 minutes. Stir in the beef and cook on 100% for 5 - 6 minutes, stir halfway through cooking.

2Stir in the remaining ingredients and cook on 70% for 20 minutes until the rice is tender and all the beef stock has been absorbed, stir 2 - 3 times during cooking.

VEGETABLE RICE GRATIN

1Place the cauliflower, onion, carrot, celery and oil in a 3.5 litre (approx. 6 pint) casserole dish and cook on 100% for 3 minutes.

2Add the rice and stock, stir well, place on the low rack.

3Cook on DUAL CONVECTION, 200ºC, 70% for 15 minutes, stir once during cooking.

4Stir in the broccoli and cook on DUAL CONVECTION, 200ºC, 70% for a further 5 minutes.

5Pour the cheese sauce over the rice mixture. Do not stir. Sprinkle the cheese on top.

6Place on the low rack and cook on DUAL GRILL, 10% for 10 minutes.

FETTUCCINE CARBONARA

1Place the Fettuccine in a large bowl. Add the boiling water and cook on 70% for 10 - 12 minutes until the pasta is tender, drain.

2Place the mushroom, onion, bacon and margarine in a bowl. Cook on 100% for 5 minutes. Stir well.

3Beat the cream, egg and oregano together, add the mushroom mixture and season with salt and pepper.

4Pour the sauce over the fettuccine, mix together, and heat on 100% for 5 minutes, stir twice during cooking.