Sharp R-959(SL)M-AA manual Recipes, Serves 6, Vegetable Casserole & Dumplings, Vegetable Pizza

RECIPES

Serves 6 - 8

45ml (3 tbsp) vegetable oil 450g carrot, sliced

450g swede, diced

350g celery, sliced

225g onion, sliced

100g parsnip, sliced

100g leek, sliced

150g pearl barley

100g butternut squash

100g turnip

1200ml (2 pints) hot vegetable stock

DUMPLINGS:

150g self raising flour

5ml (1 tsp) mustard powder 35g margarine

30ml (2 tbsp) parmesan cheese, grated 30ml (2 tbsp) parsley, chopped

75ml (3 fl.oz) milk

VEGETABLE CASSEROLE & DUMPLINGS

1Place the oil, carrot, swede, celery and onion in a 3.5 litre (approx. 6 pint) casserole dish, mix well and cook on 100% for 5 minutes.

2 Add remaining ingredients, mix well.

3 Cook on 70% for 45 minutes, stirring every 15 minutes.

4To prepare the dumplings, mix the flour and mustard in a bowl, rub in the margarine and stir in the parmesan and parsley. Add the milk to form a firm dough.

5 Divide dough into 8 equal sized pieces and roll into balls.

6Add dumplings to the casserole after 30 minutes of cooking.

7 Turn the dumplings over after 10 minutes of cooking.

Microwave Tip: Improving smells in the oven

Place half a lemon in a bowl, add 300ml (1/2 pint) water and heat on 100% for 10 - 12 minutes. Wipe the oven using a dry cloth.

Serves 4

1 x 150g ready made pizza base (approx. 9”) tomato pizza topping, to cover base

75g courgette, sliced

50g aubergine, diced

50g baby sweetcorn, sliced

25g broccoli florets

50g yellow pepper, sliced

100g mozzarella cheese, grated

VEGETABLE PIZZA

1Place the pizza base in a 25cm (10”) flan dish.

2 Spread the pizza topping over the base.

3 Preheat the oven to CONVECTION 250ºC.

4 Arrange the vegetables over the topping, then sprinkle with the cheese.

5 Place on the low rack and cook on DUAL CONVECTION, 250ºC, 30% for 10 minutes.

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