Sharp R-340E Specifications download pdf (Page 32)

HONEY CARROTS

Serves 4

500 g carrots, sliced lengthwise

60 g butter

1 tablespoon honey

1. Combine all ingredients in a casserole dish.

2. Cover and cook for 4-5 minutes on HIGH. Stir halfway through cooking.

3. Stand covered for 3 minutes before serving.

4. Sprinkle with toasted sesami seeds.

VEGETABLE PLATTER

Serves 4

200 g carrots, sliced

200 g broccoli, cut into florets

100 g zucchinis, sliced

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 3-5 minutes on HIGH.

4. Stand covered for 3 minutes, before serving.

CAULIFLOWER AU GRATIN

Serves 4-6

500 g cauliflower florets

30 g butter

2 tablespoons flour

1 cup milk

1 teaspoon mustard

/2 cup grated cheese

paprika

1. Place cauliflower in a flan dish. Cover and cook for 4-6 minutes on HIGH,

until tender. Drain.

2. Melt butter in a Pyrex jug for 30-40 seconds on HIGH.

3. Stir in flour. Cook for 1 minute on HIGH.

4. Gradually stir in milk and mustard. Cook for 2-2

/2 minutes on HIGH, stirring

every minute.

5. Stir in cheese until melted.

6. Pour over cauliflower. Sprinkle with paprika.

7. Cook for 2-4 minutes on MEDIUM HIGH.

SCALLOPED POTATOES

Serves 4-6

3 large potatoes (approx. 500 g), peeled and sliced thinly

/2 large onion, sliced

1 cup grated tasty cheese

250 ml cream

paprika

salt and pepper to taste

1. In a medium casserole dish, place

/3 of the sliced potatoes to cover the dish.

2. Layer

/2 of the sliced onion on top.

3. Sprinkle

/3 of the grated cheese over the onion.

4. Repeat with second layer of potatoes, onion and cheese.

5. Finishi with a layer of potatoes and pour over thickened cream.

6. Top with remaining cheese, salt and pepper to taste, sprinkle with paprika.

7. Cook uncovered for 10 minutes on MEDIUM HIGH.

8. Cook for a further 7 minutes on MEDIUM.

9. Stand for 5 minutes before serving.

VEGETABLES

EASY HOME-MADE RICE RISOTTO

Serves 6-8

1 onion, diced

60 g butter

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. Place onion, butter and bacon in large casserole dish. Cook for 2-3 minutes

on HIGH. Stir well.

2. Dissolve stock cubes in boiling water; add to onion and bacon. Add all other

ingredients. Cover with a lid and cook for 20 minutes on HIGH. Do not stir

while cooking.

3. At the end of this time, all the liquid will have been absorbed.

4. Leave to stand for 5 minutes and stir with a fork before serving.

1 teaspoon garlic, minced

1 teaspoon sesami seeds

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Sharp R-340E Specifications Page 32

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