p74_cre 8/28/06 1:54:43 PM

RECIPES

Serv

450g potato, grated

125g cheddar cheese, grated

75g fresh wholemeal breadcrumbs

150g courgette, sliced

100g carrot, grated

100g celery, sliced

2 eggs (medium), beaten 150ml (1/4 pint) milk

100g courgette, sliced

75g cheddar cheese, grated to sprinkle

Serves

15ml (1 tbsp) sunflower oil

1 clove garlic, crushed (see tip, page 60)

2 medium carrots, cut into strips

150g baby sweetcorn

100g button mushroom, halved

100g beansprout

100g mange-tout

1 red pepper, seeded and sliced

1 yellow pepper, seeded and sliced

6 spring onions, chopped

100g canned water chestnuts, sliced

2 sticks celery, sliced

225g canned pineapple chunks

300g cabbage, shredded

1 quantity of sweet & sour sauce (see page 93)

Serv

100g vegetable oil 5ml (1 tsp) paprika

5ml (1 tsp) english mustard powder 5ml (1 tsp) ground cumin

10ml (2 tsp) fennel seeds

2 garlic cloves, finely chopped 15ml (1 tbsp) ginger purée salt and pepper to taste

900g potato unpeeled and washed, cut into approx. 3cm pieces

VEGETABLE LAYERED LOAF

1Combine the potato, cheese and breadcrumbs in a bowl. (Ensure all of the water is squeezed out of the grated potato.)

2Line the base of a greased 1.5 litre loaf dish with half of the potato mixture. Place a layer of courgettes on top of the mixture, followed by a layer of carrot, then a layer of celery. Add the remaining potato mixture and pour over the egg and milk. Finally, arrange slices of courgette over the top and sprinkle with cheese.

3Place on the low rack and bake on DUAL CONVECTION, 190ºC, 50% for 25 minutes.

SWEET & SOUR VEGETABLES

1Place the oil, garlic, carrot and sweetcorn in a large bowl and mix well. Cover and cook on 100% for 4 - 5 minutes.

2Stir in the mushroom, beansprout, mange-tout, red and yellow pepper, spring onion, chestnuts, celery, pineapple and cabbage.

3Cover and cook on 100% for 4 minutes until the vegetables are tender.

4Add sweet and sour sauce, stir and cook on 100% for 4 minutes.

SPICY POTATOES

1Preheat the oven to CONVECTION 250ºC.

2Place the oil, paprika, mustard, cumin, fennel seeds, garlic, ginger and seasoning in a bowl and mix well. Add the potato, stir to coat with the spices.

3Turn out into a 25cm (10”) flan dish and arrange in a single layer.

4Place on the low rack and cook on DUAL CONVECTION, 250ºC, 30% for 35 minutes.

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Sharp R-98STM-A, R-959M operation manual Vegetable Layered Loaf, Sweet & Sour Vegetables, Spicy Potatoes
Page 75 Page 77

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