Sharp R-86STM manual Recipes, Microwave Tip Toasting coconut

RECIPES

Serves 4

325g potato, cooked and mashed

325g parsnips, cooked and mashed

225g self raising flour

2 cloves garlic, crushed (see tip, page 53) 10ml (2 tsp) whole grain mustard

2 eggs (medium), beaten 75ml (5 tbsp) milk

5ml (1 tsp) fresh parsley, chopped to sprinkle

Serves 6 - 8

175g figs, chopped

150ml (1/4 pint) boiling water 225g plain flour

125g wholemeal flour

125g caster sugar 2.5ml (1/2 tsp) salt

2.5ml (1/2 tsp) bicarbonate of soda 100g butter

125g walnuts, roughly chopped 150ml (1/4 pint) milk

1 egg (medium), beaten

POTATO BREAD

1Place the potato, parsnips, flour, garlic and mustard in a large bowl, mix well.

2Add the egg and milk, mix to form a soft dough. Knead the dough into a round shape approx. 20cm in diameter. Place in a 25cm flan dish, sprinkle with parsley.

3Place on the low rack and cook on COMBI - 1 (CONVECTION & MICROWAVE), 230°C, 30% for 25 minutes until golden.

Serve with soup, cheese or salad.

FIG & WALNUT BREAD

1Place figs in a large bowl, add the boiling water, leave aside to cool.

2Preheat the oven to Convection 180°C.

3Place flours, sugar, salt and bicarbonate of soda in a bowl, mix well. Rub in butter until mixture resembles fine breadcrumbs, stir in walnuts.

4Add the fig mixture, milk and egg, mix well.

5Grease and line the base of a 1.5 litre (21/2 pint), straight-sided loaf dish with greaseproof paper. Spoon in loaf mixture and smooth the surface.

6Place on the low rack, cook in a preheated oven on COMBI - 1 (CONVECTION & MICROWAVE), 180°C, 50% for 25 minutes, until a skewer comes out cleanly.

Serve sliced, spread generously with butter.

Microwave Tip: Toasting coconut

Spread 100g desiccated coconut on a plate. Heat on 100% for 2 - 3 minutes, stir every minute.

Serves 4

225g wholemeal self raising flour

150g medium oatmeal 2.5ml (1/2 tsp) salt

2.5ml (1/2 tsp) bicarbonate of soda 50g butter

120ml (4fl.oz) natural yoghurt 90ml (6 tbsp) milk

1 egg (medium), beaten to glaze sesame seeds to sprinkle

SODA BREAD

1Combine flour, oatmeal, salt, bicardonate of soda in a large bowl. Rub in the butter.

2Add the yoghurt and milk, mix to form a soft but not sticky dough.

3Knead lightly into a round shape approx. 20cm in diameter. Place in a greased 25cm flan dish.

4Use a knife to mark into 8 wedges, cut only halfway through the dough. Glaze surface with egg, sprinkle with sesame seeds.

5Place on low rack, bake in a preheated oven on COMBI - 1 (CONVECTION & MICROWAVE), 200°C, 10% for 20 minutes until golden.

Serve with cheese and a salad.

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2/19/08 4:51:00 PM