Sharp R-98STM-A, R-959M operation manual Serve hot garnished with parsley, Recipes, Serves

p70_cre 8/28/06 1:51:02 PM

RECIPES

Serves

225g dried pasta, e.g. farfalle (pasta bows) 600ml (1 pint) boiling water

50g pine nuts

1 quantity of blue cheese sauce (see page 93) 15ml (1 tbsp) fresh parsley, chopped to garnish

Serves

125g onion, chopped

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

450g lean minced beef

100g mushroom, chopped 15ml (1 tbsp) tomato purée 400g canned chopped tomato 150ml (1/4 pint) hot beef stock salt and pepper to taste

11 dried cannelloni tubes

300ml (1/2 pint) cheese sauce (see page 92)

50g grated cheese, to sprinkle

15ml (1 tbsp) fresh oregano, chopped to garnish

Serv

200g dried macaroni

600ml (1 pint) boiling water 4 rashers bacon, chopped 50g margarine

50g plain flour

5ml (1 tsp) english mustard powder 600ml (1 pint) milk

175g mature cheddar cheese, grated salt and pepper to taste

2 medium tomatoes, sliced

50g mature cheddar cheese, grated

BLUE CHEESE PASTA

1Place pasta in a large bowl, add boiling water, cook on 70% for 12 - 14 minutes until tender, drain.

2Add the pinenuts, mix well. Place in a warm serving dish and cover with sauce.

Serve hot garnished with parsley.

CANNELLONI

1Place onion and garlic in a bowl, heat on 100% for 2 minutes. Add the mince, cook on 100% for 5 minutes, stir halfway through cooking.

2Add mushroom, purée, tomato, stock and seasoning. Cook on 70% for 25 minutes until thickened, stir 2 - 3 times during cooking.

3Fill cannelloni tubes with the meat mixture and place in a deep, 20cm (8”) square dish.

Place remaining meat mixture around the cannelloni

4Pour the cheese sauce on top of the filled cannelloni. Sprinkle with cheese and oregano.

5Place on low rack, cook on DUAL CONVECTION, 220ºC, 70% for 20 minutes until brown and crispy.

MACARONI CHEESE

1Place the macaroni in a 2.5 litre (approx. 4 pint) casserole dish and add boiling water. Cook on 70% for 11 - 12 minutes until tender, stir twice during cooking. Drain and return to dish.

2Cook the bacon in a small bowl on 100% for 2 minutes and stir into the macaroni.

3Heat the margarine in a bowl on 100% for 30 seconds until melted, beat in the flour and mustard to form a paste then gradually stir in the milk.

4Cook on 100% for 6 minutes, stir twice during cooking, until smooth and thick. Add the cheese, and seasoning, mix well.

5Stir the sauce into the macaroni and mix well. Place on the turntable and cook on 70% for 5minutes.

6Remove dish from the oven, stir well and place the tomato slices on top followed by the grated cheese.

7Place on the low rack and cook on GRILL for 10 minutes until golden brown.