RECIPES

Serves 4

275g potato, cooked and mashed

275g self raising flour

100g mature cheddar cheese, grated 5ml (1 tsp) salt

5ml (1 tsp) mixed dried herbs (see tip, page 63) 2 cloves garlic, crushed (see tip, page 67) 10ml (2 tsp) whole grain mustard

1 egg (medium), beaten 75ml (5 tbsp) milk

1 egg (medium), beaten to glaze

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

Serves 4

175g wholemeal self raising flour

100g medium oatmeal 2.5ml (1/2 tsp) salt

5ml (1 tsp) bicarbonate of soda 25g margarine

120ml (8 tbsp) natural yoghurt 90ml (6 tbsp) milk

1 egg (medium), beaten to glaze

Serves 6 - 8

175g date, 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 margarine

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

1 egg (medium), beaten

POTATO BREAD

1Place the potato, flour, cheese, salt, herbs, 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 (8") in diameter. Place in a 25cm (10") flan dish, brush with egg to glaze, sprinkle with parsley.

3Place on the low rack, and bake on DUAL CONVECTION, 220ºC, 30% for 20 minutes until golden.

Serve with soup, cheese or salad.

SODA BREAD

1Combine flour, oatmeal, salt, bicarbonate of soda in a large bowl. Rub in the margarine.

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

3 Knead lightly into a round shape approx. 20cm (8") in diameter. Place in a greased 25cm (10") flan dish.

4 Preheat the oven to CONVECTION 220ºC.

5Use a knife to mark into 8 wedges, cut only halfway through dough. Glaze surface with egg, sprinkle with sesame seeds.

6 Place on the low rack, bake on DUAL CONVECTION, 200ºC, 10% for 15 minutes until golden.

Serve with cheese and a salad.

DATE & WALNUT BREAD

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

2Place flours, sugar, salt and bicarbonate of soda in a bowl, mix well. Rub in margarine until mixture resembles fine breadcrumbs, stir in walnut.

3 Add the date mixture, milk and egg, mix well.

4 Grease and line, with greaseproof paper, the base of a 1.5 litre (21/2 pint) loaf dish.

Spoon in mixture and smooth the surface.

5 Preheat the oven to CONVECTION 200ºC.

6 Place on the low rack, bake on DUAL CONVECTION, 200ºC, 50% for 20 minutes until a skewer comes out clean.

Serve sliced, spread generously with butter.

Microwave Tip: Drying breadcrumbs

Spread 100g fresh breadcrumbs evenly over a large plate. Heat on 100% for 2 - 3 minutes, stir every minute until crispy.

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Sharp R-959(SL)M-AA manual 175g wholemeal self raising flour, Potato Bread, Soda Bread, Date & Walnut Bread
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R-959(SL)M-AA specifications

The Sharp R-959(SL)M-AA is a versatile microwave oven that combines modern technology with stylish design, making it a desirable option for contemporary kitchens. This model stands out with its multifunctional capabilities, ensuring that it caters to a wide array of cooking needs.

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Overall, the Sharp R-959(SL)M-AA is a well-rounded appliance that combines functionality, style, and advanced cooking technologies. Whether you're reheating food, defrosting ingredients, or cooking a complete meal, this microwave oven is designed to meet the demands of today’s busy households while adding a touch of elegance to the kitchen space.
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