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| RECIPES |
BEAN CASSEROLE
Serves
Preparation time - 25 minutes 15ml (1tbsp) olive oil
200g (8oz) aubergines, cut in 2.5cm (1”) cubes)
100g (4oz) leeks, sliced
1 clove garlic, crushed
50g (2oz) celery, sliced
500g (1lb2oz) canned, chopped tomatoes
300g (12oz) canned mixed beans, drained
2 vegetable stock cubes 2.5ml (1/2tsp) basil
50g (2oz) fresh baby sweetcorn, chopped salt and pepper to taste
1Place the oil, aubergine, leeks, garlic and celery in a 2.5 litre (4 pint) casserole dish, mix well. Heat on 100P for 4 - 5 minutes, stir after
3 minutes.
2Add the tomatoes, beans, crumbled stock cubes, basil and sweetcorn. Season and mix well.
3Cover and cook on 70P for 20 minutes, stir twice during cooking.
Serve with rice or baked potato.
CHEESY JACKETS
Serves 2
Preparation time - 20 minutes
2 baking potatoes, (approx. 250g (9oz) each)
50g (2oz) butter
100g (4oz) Double Gloucester cheese, chopped 15ml (1tbsp) fresh chives, chopped
50g (2oz) mushrooms, finely chopped salt and pepper to taste
PIZZA WITH SALAMI & MUSHROOMS
Serves 4
Preparation time - 20 - 25 minutes 125g (5oz) white self raising flour 125g (5oz) plain flour
2.5ml (1/2tsp) salt
5ml (1tsp) baking powder 45ml (3tbsp) olive oil 150ml (1/4 pint) milk 90ml (6tbsp) tomato relish
5ml (1tsp) Worcestershire sauce 15ml (1tbsp) dried oregano
75g (3oz) salami sausage, sliced
75g (3oz) mushrooms, sliced
1/2 green pepper, thinly sliced
2 medium tomatoes, sliced
200g (7oz) Mozzarella cheese, grated salt and pepper to taste
1Prick each potato in several places. Cook on 100P for 12 minutes. Halve each potato and scoop the flesh into a bowl, add the butter, cheese, chives, mushrooms, salt and pepper, mix well. Season.
2Pile mixture back into the potato skins and place in a flan dish, on the rack.
3Cook on DUAL GRILL 50P for 10 minutes.
1Place flours, salt and baking powder in a large bowl. Mix well. Blend the oil and milk. Stir into the flour to make a firm dough.
2Roll out on a floured surface to give 25.4cm
(10”) circle. Then place in a greased 25.4cm
(10”) flan dish. Cook on 100P for 4 - 5 minutes. Carefully turn over and cover with the topping.
3To prepare the topping, mix together the tomato relish, Worcestershire sauce and 5ml (1tsp) of the oregano. Spread evenly over the pizza base. Arrange the salami, mushrooms, green pepper and tomatoes on top and sprinkle with the Mozzarella and remaining oregano. Season with salt and pepper to taste.
4Cook on the rack on DUAL GRILL 50P for 10 - 12 minutes until the topping is cooked and the cheese has melted.
Variations:
Tuna and olive: Substitute the salami with 200g (7oz) canned tuna and top with 8 black olives.
Ham and pineapple: Substitute the salami with 100g (4oz) cooked ham and top with chopped pineapple.
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