Sharp R-959(SL)M-AA manual Recipes, Serves 4, Serves 2, Bean Casserole, Pesto Pizza

RECIPES

Serves 4 - 6

30ml (2 tbsp) olive oil

450g aubergine, cut in 2.5cm (1") cubes

225g leek, sliced

2 cloves garlic, crushed (see tip, page 67)

100g celery, sliced

3x 400g cans, chopped tomatoes

450g canned, mixed beans

3 vegetable stock cubes 5ml (1 tsp) basil

100g fresh baby sweetcorn, halved salt and pepper to taste

Serves 2 - 4

1 x 150g ready made pizza base (approx. 9”)

100g green pesto sauce

100g mozzarella cheese, grated handful of rocket

3 medium tomatoes, sliced

BEAN CASSEROLE

1Place the oil, aubergine, leeks, garlic and celery in a 3 litre (5 pint) casserole dish, mix well.

Heat on 100% for 5 - 6 minutes, stir after 3 minutes.

2Add the tomatoes, beans, crumbled stock cubes, basil and sweetcorn. Season and mix well.

3Cover and cook on 70% for 25 minutes, stir 2 - 3 times during cooking.

Serve with rice or baked potatoes.

PESTO PIZZA

1Preheat the oven to CONVECTION 250ºC.

2 Place the pizza base in a 25cm (10”) flan dish.

3 Spread the pesto evenly over the pizza base.

4 Sprinkle half the cheese onto the base, arrange the rocket and tomatoes on top then cover with the remaining cheese.

5 Place on the low rack and cook on DUAL CONVECTION, 250ºC, 30% for 8 minutes.

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