Sharp R-959SLMAA - Manual (Page 54)

52
RECIPES
Serves 4
45ml (3 tbsp) olive oil
75g onion, chopped
1 clove garlic, crushed (see tip, page 67)
1 medium carrot, chopped
1 stick celery, chopped
100g dried red lentils
2.5ml (
1 /
2
tsp) dried thyme (see tip, page 63)
2.5ml ( 1 /
2
tsp) dried marjoram (see tip, page 63)
175g canned, chopped tomatoes
900ml (1
1 /
2
pints) hot vegetable stock
salt and pepper to taste
G REEK LENTIL SOUP
1 Combine the olive oil, onion and garlic together in a large
bowl and heat on 100% for 2 minutes.
2 Add the carrot and celery, mix well. Cook on 100% for 3
minutes.
3 Add the lentils, thyme, marjoram, tomatoes and stock, season
and mix well.
4 Cook on 100% for 5 minutes and then on 50% for 35
minutes or until the lentils are tender. Stir every 5 minutes.
Serves 4
125g onion, chopped
225g mushroom, sliced
25g butter
25g plain flour
300ml (
1 /
2
pint) milk
450ml ( 3 /
4
pint) hot vegetable stock
2.5ml ( 1 /
2
tsp) dried marjoram (see tip, page 63)
2.5ml ( 1 /
2
tsp) dried basil (see tip, page 63)
salt and pepper to taste
150ml (
1 / 4 pint) double cream
C REAMY MUSHROOM SOUP
1 Cook the onion, mushrooms and butter together in a bowl
on 100% for 3 minutes.
2 Stir in the flour to form a paste, gradually add the milk and
stock.
3 Stir in the marjoram, basil, salt and pepper to taste.
Cook on 100% for 8 minutes, stir after 4 minutes.
4 Blend and add the cream, cook on 100% for 6 minutes.
Serves 4
15ml (1 tbsp) sunflower oil
225g onion, finely chopped
400g broccoli, broken into small florets
25g plain flour
1 litre (1
3 /
4
pints) hot vegetable stock
300ml ( 1 /
2
pint) milk
200g double gloucester cheese, grated
salt and pepper to taste
B ROCCOLI & CHEESE SOUP
1 Place oil, onion and broccoli in a large bowl, mix well.
Cover and cook on 100% for 5 minutes.
2 Stir in the flour to form a paste, add the stock, milk and
cheese, mix well. Cover and cook on 100% for 10 minutes.
3 Blend in a food processor. Return to bowl and season.
Heat on 70% for 18 minutes, stir 3 - 4 times.
Serves 4
100g tortilla chips
50g each green and red pepper, diced
25g onion, diced
50g courgette, diced
50g fresh tomato, diced
25g black olives, sliced
2.5ml (
1 /
2
tsp) ground cumin
50g red leicester cheese, grated
50g mature cheddar cheese, grated
V EGGIE NACHOS
1 Spread tortilla chips in a 25cm (10”) flan dish.
2 Mix the vegetables with the cumin in a large bowl.
3 Spread the vegetables over the tortilla chips.
4 Sprinkle the cheeses over the top of the vegetables.
5 Place on the high rack and cook on DUAL GRILL, 10% for 5
minutes.
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