Sharp R-898 Specifications download pdf (Page 53)

Serves 4 - 6

30ml (2 tbsp) olive oil

175g onion, chopped

2 cloves garlic, crushed (see tip, page 47)

75g tomato purée

225g carrots, chopped

1 red pepper, seeded and sliced

1 green pepper, seeded and sliced

150g fresh baby sweetcorn, chopped

4 sticks celery, sliced

225g courgettes, sliced

5ml (1 tsp) ground cumin

10ml (2 tsp) mild chilli powder

2.5ml (

/2 tsp) cayenne pepper

400g canned, chopped tomatoes

225g canned haricot beans, drained

400g canned red kidney beans in chilli sauce

300ml (

/2 pint) hot vegetable stock

15ml (1 tbsp) cornflour blended with water

1 Place the oil, onion, garlic and tomato purée in a

large bowl. Heat on 100% for 2 minutes.

2Add the carrots, red and green pepper and

sweetcorn, mix well. Cover and cook on 100% for 3

minutes.

3 Stir in the remaining ingredients (apart from the

cornflour). Mix well and cook on 70% for 20 minutes,

stir 3 - 4 times during cooking.

4Add the blended cornflour, mix well and cook on

100% for 5 - 6 minutes.

Serve hot with rice or as a filling for tacos.

VEGETABLE CHILLI

Serves 4 - 6

10ml (2 tsp) olive oil

175g onion, chopped

2 cloves garlic, crushed (see tip, page 47)

175g leeks, sliced

100g mushrooms, thickly sliced

10ml (2 tsp) chopped fresh basil

10ml (2 tsp) chopped fresh oregano

225g red split lentils

45ml (3 tbsp) tomato purée

800g canned chopped tomatoes

300ml (

/2 pint) hot vegetable stock

1 bay leaf

salt and pepper to taste

12 sheets lasagne (spinach)

600ml (1 pint) cheese sauce (see page 60)

50g cheddar cheese, grated

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

100% for 2 minutes.

2Add the leeks, mushrooms, basil, oregano and lentils

and then cook on 100% for a further 5 minutes.

3 Stir in the purée, tomatoes, vegetable stock and the

bay leaf.

4Cover and cook on 70% for 20 minutes.

5 Season with salt and pepper then remove the bay leaf.

6Make the cheese sauce.

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

deep, 25cm 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 Place on low rack and cook on DUAL - 1, 180°C,

30% for 25 minutes.

RED LENTIL LASAGNE

Serves 4

500g tofu, drained

100g Mozzarella, thinly sliced

75g Danish Blue, thinly sliced

1 quantity Spicy Tomato Sauce (see page 60)

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 50% for 12 - 14 minutes.

STUFFED TOFU WITH SPICY TOMATO SAUCE

RECIPES

Microwave Tip: Heating taco shells

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

paper on the turntable. Heat on 100% for 1

2 - 2

minutes until warm. Spoon in filling as preferred.

R-898M Cookbook 23/06/2004 15:21 Page 51

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Sharp R-898 Specifications Page 53

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