Sharp R-959M, R-98STM-A operation manual Serve with rice or baked potatoes, Recipes

p65_cre 8/28/06 12:25:58 PM

RECIPES

Serv

30ml (2 tbsp) olive oil

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

225g leek, sliced

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

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

Serv

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

100g green pesto sauce

100g mozzarella cheese, grated handful of rocket

3 medium tomatoes, sliced

Serv

BURGER:

25g margarine

25g plain flour 150ml (1/4 pint) milk salt and pepper to taste

100g cooked chicken, finely chopped

100g cooked ham, finely chopped

50g mushroom, finely chopped

5ml (1 tsp) dried mixed herbs (see tip, page 56)

COATING: Plain flour

1 egg (medium), beaten

100g golden breadcrumbs

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.

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

3Spread the pesto evenly over the pizza base.

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

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

CHICKEN & HAM BURGERS

1Melt the margarine in a large bowl on 100% for 30 seconds.

2Stir in the flour and seasoning, gradually whisk in the milk. Cook on 100% for 4 - 5 minutes until thick and smooth. Stir twice during cooking.

3Add the cooked chicken, ham, mushrooms, and herbs to the sauce, stir well. Cover and refrigerate for 2 hours.

4Preheat the oven to CONVECTION 230ºC.

5Divide the mixture into 4 equal portions and form into burger shapes with well-floured hands.

6Dip the burgers in the beaten egg then into the golden breadcrumbs, turn over to coat evenly.

7Place on a baking tray on the lower shelf.

8Cook on CONVECTION 230ºC for 18 minutes. Rotate the tray 180º after half the cooking time.