Sharp R-98STM-A Recipes, Serv, Cook on 70% for 20 minutes, stir 3 - 4 times during cooking

p64_cre 8/28/06 12:24:34 PM

RECIPES

Serv

30ml (2 tbsp) olive oil 175g onion, chopped

2 cloves garlic, crushed (see tip, page 60)

75g tomato purée

225g carrot, chopped

1 red and 1 green pepper, seeded and sliced

150g baby sweetcorn, chopped

4 sticks celery, sliced

225g courgette, sliced 5ml (1 tsp) ground cumin 10ml (2 tsp) mild chilli powder 2.5ml (1/2 tsp) cayenne pepper 400g canned, chopped tomatoes 225g canned haricot beans, drained 400g canned red kidney beans in chilli sauce

300ml (1/2 pint) hot vegetable stock

15ml (1 tbsp) cornflour blended with water

Serv

300g shortcrust pastry

75g broccoli florets

75g red pepper, sliced

75g leeks, sliced

4 eggs (medium) 300ml (1/2 pint) milk salt and pepper to taste

100g cheddar cheese, grated

Serv

75g margarine

225g mushroom, thickly sliced

1 vegetable stock cube, crumbled

900g creamed spinach 2.5ml (1/2 tsp) nutmeg

325g roulé (soft cheese) salt and pepper to taste 12 pieces of lasagne

600ml (1 pint) cheese sauce (see page 92) 100g cheddar or parmesan cheese, grated

VEGETABLE CHILLI

1Place the oil, onion, garlic and tomate purée in a large bowl, heat on 100% for 2 minutes.

2Add the carrots, red and green pepper and sweetcorn, mix well. Cover and cook on 100% for 3 minutes.

3Stir in the remaining ingredients (apart from the cornflour), mix well.

4Cook on 70% for 20 minutes, stir 3 - 4 times during cooking.

5Add the blended cornflour, mix well and cook on 100% for 5 minutes.

VEGETABLE QUICHE

1Line a greased 25cm (10”) flan dish with pastry.

2Spread the vegetables evenly over the pastry base.

3Place eggs, milk, and seasoning in a bowl, mix well.

4Pour egg mixture over the filling and top with the cheese.

5Place on the low rack and cook on DUAL CONVECTION, 220ºC, 30% for 26 minutes.

SPINACH& MUSHROOM LASAGNE

1Place 50g of the margarine in a bowl, heat on 100% for 30 seconds. Add mushrooms and stock cube, mix well. Cook on 100% for 2 minutes.

2Stir in spinach, remaining margarine, nutmeg, Roulé, seasoning and mushroom mixture.

3Line the base of a deep, square 25cm (10") dish with a layer of lasagne, followed by a layer of spinach mixture, cheese sauce and another layer of lasagne. Layer until all ingredients have been used, ensuring the final layer is lasagne, with enough cheese sauce to cover the surface. Sprinkle generously with grated cheese.

4Place on low rack, cook on DUAL CONVECTION, 220ºC, 50% for 25 minutes.