Sharp R-98STM-A, R-959M operation manual Recipes, Serv, Preheat the oven to CONVECTION 180ºC

p76_cre 8/28/06 1:56:17 PM

RECIPES

Serv

BASE:

150g margarine

100g caster sugar

50g light brown sugar

1 egg (medium)

2.5ml (1/2 tsp) vanilla essence 300g plain flour

10g baking powder

FILLING:

1 ripe banana, mashed

225g cream cheese, softened (see tip, page 82)

50g caster sugar

45ml (3 tbsp) orange juice

TOPPING:

75g fresh blueberry

150g sliced strawberry

2 kiwis, peeled and sliced 45ml (3 tbsp) apricot jam

FRUIT TART

1Preheat the oven to CONVECTION 180ºC.

2To prepare the base, cream together the margarine and sugars. Stir in the egg and vanilla essence, then mix in the flour and baking powder.

3Press the dough evenly into a greased 25cm (10”) flan dish.

4Place on the lower shelf and cook on CONVECTION 180ºC for 16 minutes. Rotate the dish 180º after half the cooking time.

5Leave the base to cool before adding the filling.

6To prepare the filling, in a bowl mix the banana, cream cheese, sugar and orange juice until smooth. Spread on top of the cooled base.

7Arrange the fruit on top of the filling. Place the jam in a small dish and heat on 100% for 30 seconds - 1 minute, until melted. Drizzle or brush over the fruit to glaze.

Microwave Tip: Softening avocados Pierce an unpeeled avocado in several places.

Place on the turntable and heat on 100% for 1 minute. Allow to cool before peeling.

Serv

BASE:

50g margarine

15ml (1 tbsp) golden syrup

225g ginger or digestive biscuits, crushed

FILLING:

50g margarine

50g caster sugar

45ml (3 tbsp) clear honey (see tip, page 87) 2 eggs (medium), beaten

450g cream cheese (see tip, page 82) 45ml (3 tbsp) milk

150ml (1/4 pint) single cream 15ml (1 tbsp) cornflour 5ml (1 tsp) vanilla essence

TO DECORATE: Slices of fresh fruit,

e.g. strawberry, kiwi fruit

BAKED CHEESECAKE

1To prepare the base, place the margarine and syrup in a bowl, heat on 70% for 2 minutes. Add the crushed biscuits, mix well. Spread the mixture evenly over the base of a greased 25cm (10”) flan dish. Set aside.

2To prepare the filling, beat the margarine, sugar, honey, eggs and cream cheese together until smooth.

Mix in the milk, cream, cornflour and vanilla essence.

3Pour the mixture into the biscuit base and spread evenly.

4Place on the low rack and cook on DUAL CONVECTION 160ºC, 10% for 35 minutes.

5Leave to cool in the refrigerator for 3 - 4 hours or overnight.

6Decorate with fresh fruit to serve