Sharp R-551ZS Operation Manual - Page 30

Recipes

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COOKING INSTRUCTIONS RECIPES TOMATO & ORANGE SOUP 1 oz.(25g) butter 1 medium onion, chopped 1 large carrot & 1 large potato, chopped 13/4lb(800g) canned, chopped tomatoes juice and grated rind of 1 small orange 11/2pints(900ml) hot vegetable stock salt and pepper to taste 1. Melt the in a large bowl on P-HI for 1 minute. 2. Add the onion, carrot and potato and cook on P-HI for 4 minutes. stir halfway through cooking. 3. Add the tomatoes, orange juice, orange rind and stock. Mix thoroughly. Season with salt and pepper to taste. Cover the bowl and cook on P-HI for 15 minutes. stir 2-3 times during cooking, until the vegetables are tender. 4. Blend and serve immediately. FRENCH ONION SOUP 1 large onions, sliced 1 tbsp (15ml) corn oil 2 oz.(50g) plain flour 2 pints(1.2 liters) hot meat or vegetable stock salt and pepper to taste 2 tbsp (30ml) parsley, chopped 4 thick slices French bread 2 oz.(50g) cheese, grated 1. Place the onion and oil a bowl, mix well and cook on P-HI for 1 minutes. 2. Stir in the flour to make a paste and gradually add stock. Season and add the parsley. 3. Cover the bowl and cook on P-70 for 16 minutes. 4. Pour the soup into serving bowls, submerge bread and sprinkle generously with cheese. 5. Cook on P-70 for 2 minutes, until the cheese has melted. STIR FRIED VEGETABLES 1 tbsp(15ml) sunflower oil 2 tbsp (30ml) soy sauce 1 tbsp (15ml) sherry 1"(2.5cm) root ginger, peeled and finely grated 2 medium carrots, cut into fine strips 4 oz.(100g) button mushrooms, chopped 2 oz.(50g) beansprouts 4 oz.(100g) mange-tout 1 red pepper, seeded and thinly sliced 4 spring onions, chopped 4 oz.(100g) canned water chestnuts, sliced 1/4 head of chinese leaves, thinly sliced 1. Place the oil, soy sauce, sherry, ginger, garlic and carrots in a large bowl, mix thoroughly 2. Cover and cook on P-HI for 3-5 minutes, stirring once. 3. Add the button mushrooms, beansprouts, mangetout, red pepper, spring onions, water chestnuts and chinese leaves. Mix thoroughly. 4. Cook on P-HI for 5-6 minutes, until the vegetables are tender. Stir 2-3 times during cooking. Stir fried vegetables are ideally served with meat or fish. HONEYED CHICKEN 4 boneless chicken breasts 2 tbsp(30ml) clear honey 1 tbsp(15ml) whole grain mustard 1/2 tsp(2.5ml) dried tarragon 1 tbsp(15ml) tomato puree 1/4 pint(150ml) chicken stock 1. Place the chicken breasts in a casserole dish. 2. Mix all remaining ingredients together and pour over the chicken. Salt and pepper to taste. 3. Cook on P-HI for 13-14 minutes. Rearrange and coat the chicken with the sauce twice during cooking. 30 KOR-18ASBA79(R-551ZS)(영).indd 30 2012-07-06 오전 10:54:33

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30
TOMATO & ORANGE SOUP
1 oz.(25g) butter
1 medium onion, chopped
1 large carrot & 1 large potato, chopped
1
3
/
4
lb(800g) canned, chopped tomatoes
juice and grated rind of 1 small orange
1
1
/
2
pints(900ml) hot vegetable stock
salt and pepper to taste
1. Melt the in a large bowl on P-HI for 1 minute.
2. Add the onion, carrot and potato and cook on P-HI
for 4 minutes. stir halfway through cooking.
3. Add the tomatoes, orange juice, orange rind and
stock. Mix thoroughly. Season with salt and pepper to
taste. Cover the bowl and cook on P-HI for 15
minutes. stir 2-3 times during cooking, until the
vegetables are tender.
4. Blend and serve immediately.
FRENCH ONION SOUP
1 large onions, sliced
1 tbsp (15ml) corn oil
2 oz.(50g) plain flour
2 pints(1.2 liters) hot meat
or vegetable stock
salt and pepper to taste
2 tbsp (30ml) parsley, chopped
4 thick slices French bread
2 oz.(50g) cheese, grated
1. Place the onion and oil a bowl, mix well and cook on
P-HI for 1 minutes.
2. Stir in the flour to make a paste and gradually add
stock. Season and add the parsley.
3. Cover the bowl and cook on P-70 for 16 minutes.
4. Pour the soup into serving bowls, submerge bread
and sprinkle generously with cheese.
5. Cook on P-70 for 2 minutes, until the cheese has
melted.
STIR FRIED VEGETABLES
1 tbsp(15ml) sunflower oil
2 tbsp (30ml) soy sauce
1 tbsp (15ml) sherry
1"(2.5cm) root ginger,
peeled and finely grated
2 medium carrots, cut into fine strips
4 oz.(100g) button mushrooms,
chopped
2 oz.(50g) beansprouts
4 oz.(100g) mange-tout
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
4 oz.(100g) canned water chestnuts,
sliced
1
/
4
head of chinese leaves, thinly sliced
1. Place the oil, soy sauce, sherry, ginger, garlic and
carrots in a large bowl, mix thoroughly
2. Cover and cook on P-HI for 3-5 minutes, stirring
once.
3. Add the button mushrooms, beansprouts, mange-
tout, red pepper, spring onions, water chestnuts and
chinese leaves. Mix thoroughly.
4. Cook on P-HI for 5-6 minutes, until the vegetables
are tender. Stir 2-3 times during cooking.
Stir fried vegetables are ideally served with meat or
fish.
HONEYED CHICKEN
4 boneless chicken breasts
2 tbsp(30ml) clear honey
1 tbsp(15ml) whole grain mustard
1
/
2
tsp(2.5ml) dried tarragon
1 tbsp(15ml) tomato puree
1
/
4
pint(150ml) chicken stock
1. Place the chicken breasts in a casserole dish.
2. Mix all remaining ingredients together and pour over
the chicken. Salt and pepper to taste.
3. Cook on P-HI for 13-14 minutes. Rearrange and coat
the chicken with the sauce twice during cooking.
RECIPES
COOKING INSTRUCTIONS
KOR-18ASBA79(R-551ZS)(영).indd
30
2012-07-06
오전 10:54:33