Sharp R959slm Manual

							
RECIPES
Serves 
900g chicken, cut into large pieces
175g natural yoghurt
2 cloves garlic, crushed (see tip, page 60)
50g creamed coconut
10ml (2 tsp) turmeric
25g margarine
125g onion, sliced
5cm (2) piece fresh ginger, grated
5ml (1 tsp) chilli powder
5ml (1 tsp) coriander seeds
5ml (1 tsp) cumin
5ml (1 tsp) cinnamon
salt and pepper to taste
10ml (2 tsp) cornflour
150ml (
1/4pint) single cream
25g roasted cashew nuts
1 Place chicken in a bowl, stir in yoghurt, garlic, creamed coconut and turmeric. Cover and marinate overnight
in the refrigerator.
2 Place margarine in a large bowl, heat on 100% for 30 seconds, until melted. Add the onion and cook on
100% for 2 minutes. Stir in the ginger, chilli powder
and coriander, cook on 100% for 1 minute.
3 Add the chicken and marinade, mix well. Stir in the cumin and cinnamon. Season. Cover and cook on
100% for 8 minutes, stirring after 4 minutes.
4 Rearrange the chicken pieces and cook on 50% for 10 minutes. Stir halfway through cooking time.
5 Combine the cornflour with the cream and stir into the chicken. Cook on 100% for 6 minutes, stir after 3
minutes. Sprinkle with cashew nuts.
CHICKEN KORMA
Serves 
125g onion, chopped
100g celery, sliced
100g green pepper, seeded and sliced
100g red pepper, seeded and sliced
225g turkey, cut into chunks
2.5ml (
1/4tsp) cayenne pepper
5ml (1 tsp) ground cumin
grated rind of 1 lemon
100g canned sweetcorn, drained
200g white long grain rice
700ml (1
1/4pint) hot chicken stock
salt and pepper to taste
1 Place all the ingredients in the order given into a 2.5 litre (approx. 4 pint) casserole dish and mix well.
2 Place on the low rack and cook on DUAL CONVECTION, 180ºC, 70% for 20 minutes, stir
twice during cooking.
TURKEY RISOTTO
Serves 
100g yellow pepper, sliced
125g onion, finely chopped 
2 rashers bacon, chopped
50g sun-dried tomato, sliced
15 black olives, halved
400g canned, chopped tomatoes
30ml (2 tbsp) red wine
2.5ml (
1/2tsp) caster sugar
15ml (1 tbsp) fresh basil, chopped
4 chicken fillets (approx. 200g each)
1 Place the pepper, onion and bacon into a 2.5 litre (approx. 4 pint) casserole dish, cook on 100% for 3
minutes.
2 Stir in the remaining ingredients except for the chicken and mix well.
3 Add the chicken fillets and stir to coat with the sauce.
4 Place on the low rack and cook on DUAL CONVECTION, 200ºC, 70% for 30 minutes.
Rearrange the chicken and coat with the sauce twice
during cooking.
MEDITERRANEAN CHICKEN
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							RECIPES
Serves 
50g margarine
225g button mushroom, sliced
75g onion, finely chopped
1 clove garlic, crushed (see tip below)
3 eggs (medium), beaten
225g cottage cheese
150ml (
1/4pint) natural yoghurt
225g cooked chicken, skinned and chopped
15ml (1 tbsp) fresh tarragon, chopped
salt and pepper to taste
6 sheets filo pastry, cut in half
sunflower oil to brush
1 Place the margarine in a large bowl and heat on 100%
for 30 seconds, stir in the mushrooms, onion and
garlic and cook on 100% for 4 minutes, drain and allow
to cool.
2 Preheat the oven to CONVECTION 200ºC.
3 In a separate bowl, combine the eggs, cottage cheese,
yoghurt, chicken and tarragon. Season. Add the
mushroom mixture. Mix well.
4 Grease a square dish 30cm (12). Place a layer of filo
pastry in the bottom and brush with oil. Repeat for
another 5 layers of pastry. Spoon in the chicken
mixture and cover with the 6 remaining sheets of
pastry. Brush each with oil.
5 Place on the lower shelf, bake on CONVECTION
200ºC for 45 minutes until brown.
Rotate dish after half the cooking time.
CHICKEN&TARRAGON FILO PIE
Microwave Tip: Peeling garlic easily
Place 3 - 4 cloves of garlic on the turntable. Heat on 100% for 30 seconds.
Squeeze at one end until clove pops out.
Serv
100g parmesan cheese, grated
1 egg (medium), beaten
6 chicken breast fillets (approx. 200g each)
25g plain flour
400g canned chopped tomatoes
1 clove garlic, crushed (see tip below)
10ml (2 tsp) fresh oregano, chopped
300ml (
1/2pint) hot chicken stock
salt and pepper to taste
50g cheddar or parmesan cheese, grated
1 Place the parmesan cheese in a flan dish.
2 Pour the egg into a second flan dish.
Dip the fillets into the egg and then into the cheese,
turnover until thoroughly coated. 
3 Place the flour in a bowl, mix to a paste with a little of
the juice from the tomatoes. Stir in the tomatoes,
garlic, oregano, chicken stock and seasoning.
4 Heat on 100% for 3 - 4 minutes, stirring every minute
until thickened.
5 Pour half the mixture into a 2.5 litre (approx. 4 pint)
casserole dish. Place the fillets into the sauce then
pour the remaining sauce over the fillets.
6 Place on the low rack and cook on DUAL
CONVECTION, 200ºC, 70% for 35 minutes,
rearrange and coat the chicken with the sauce twice
during cooking.
7 Sprinkle with grated cheese 10 minutes before the end
of cooking.
CHICKEN PARMESAN BAKE
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RECIPES
Serves 
75g onion, chopped
2 cloves garlic, crushed (see tip, page 60)
300g creamed spinach
75g celery, sliced
75g yellow pepper, sliced
125g courgette, sliced 
400g canned, chopped tomatoes
5ml (
1/2tsp) dried basil (see tip, page 56)
5ml (1/2tsp) english mustard powder
salt and pepper to taste
600g par-boiled potato, sliced
125g double gloucester cheese, grated
3 eggs (medium)
150ml (
1/4pint) single cream
1 Mix all the ingredients together in a large bowl except for the potatoes, cheese, eggs and cream.
2 Place half of this mixture in the bottom of an oval glass dish (30cm x 21cm x 5cm). Layer half the potatoes on
top and sprinkle with half the cheese.
3 Mix the eggs and cream together and pour half over the gratin.
4 Repeat with the remaining ingredients, top with the remaining cheese.
5 Place on the low rack and cook on DUAL CONVECTION, 220ºC, 50% for 35 minutes.
SPINACH GRATIN
Serv
225g red onion, sliced
30ml (2 tbsp) vegetable oil
25g plain flour
15ml (1 tbsp) tomato puree
2.5ml (
1/4tsp) cayenne
5ml (1 tsp) paprika
450ml (
3/4pint) hot vegetable stock
400g canned, chopped tomatoes
250g cauliflower, cut into florets
125g courgettes, sliced
100g broccoli, cut into florets
100g carrot, sliced
300g potato, cut into chunks
150g sweet potato, cut into chunks
50g sun-dried tomato cut into small pieces
1 Place the onion and oil into a 3.5 litre (approx. 6 pint) casserole dish and cook on 100% for 3 minutes.
2 Mix in the flour, puree, cayenne and paprika, gradually stir in the stock and tomatoes.
3 Stir in the remaining ingredients to the sauce.
4 Place on the low rack and cook on DUAL CONVECTION, 200ºC, 70% for 30 minutes, stir three
times during cooking.
VEGETABLE GOULASH
Serves 
500g tofu, drained
100g mozzarella, thinly sliced
75g danish blue, thinly sliced
1 quantity Spicy Tomato Sauce (see page 93)
1 Cut tofu in half to make 4 pieces.
2 Slice each piece horizontally along one side to make apocket. Fill each pocket with sliced cheese, place in a
2.5 litre (4 pint) casserole dish. Pour in sauce.
3 Place on turntable, cook on 50% for 25 minutes.
STUFFED TOFU WITH SPICY TOMATO SAUCE
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RECIPES
Serves 
3 medium courgettes, cut in 2.5cm (1) chunks
1 red pepper, cut in 2.5cm (1) pieces
1 yellow pepper, cut in 2.5cm (1) pieces
1 large aubergine, cut in 2.5cm (1) cubes
16 closed cap mushrooms
16 cherry tomatoes
225g quorn, cut in 2.5cm (1) cubes
MARINADE:
150ml (
1/4pint) olive oil
3 cloves garlic, crushed (see tip, page 60)
15ml (1 tbsp) worcestershire sauce
1.25ml (
1/4tsp) allspice
1.25ml (1/4tsp) ground ginger
15ml (1 tbsp) fresh parsley, chopped
10ml (2 tsp) fresh dill, chopped
8 wooden skewers
1 Place vegetables and quorn in a large bowl, mix well.
2 To prepare the marinade, place all the ingredients in a bowl, mix well.
3 Pour the marinade over the vegetables and quorn, mix well. Leave to marinate for at least an hour, stir
occasionally.
4 Thread the vegetables and quorn onto the skewers in a regular pattern. Leave no wood exposed, place 4
kebabs in a flan dish.
5 Place on low rack, cook on DUAL GRILL, 50% for 12 minutes. Turn over and rearrange the skewers every 4
minutes until the vegetabl es are tender and evenly
brown. Repeat with remaining kebabs.
VEGETABLE&QUORN KEBABS
Serv
225g broccoli, cut into florets
375g cauliflower, cut into florets
50g margarine
50g plain flour
5ml (1 tsp) english mustard powder
600ml (1 pint) milk
225g mature cheddar cheese, grated 
salt and pepper to taste
1 Place broccoli and cauliflower in a 2.5 litre (approx. 4 pint) casserole dish and put to one side.
2 Heat the margarine in a bowl on 100% for 30 seconds until melted. Add the flour and mustard to form a paste
and gradually beat in the milk.
3 Cook on 100% for 6 minutes, beat twice during cooking until smooth and thick. Add the cheese (keep 50g to one
side for the top) and seasoning and mix until smooth.
4 Pour the sauce over the broccoli and cauliflower. Place on the turntable and cook on 70% for 22 minutes,
stirring 3 times during cooking. 
5 Sprinkle with remaining cheese and place on the low rack.
6 Cook on DUAL GRILL, 70% for 6 - 8 minutes until golden brown.
FLORET GRATIN
Serv
175g carrot, sliced
225g leek, sliced
100g celery, sliced
75g onion, chopped
3 cloves garlic, crushed (see tip, page 60)
225g dried red lentils
200g canned chickpeas, drained
200g canned flageolet beans, drained
400g canned chopped tomatoes
600ml (1 pint) hot vegetable stock
600g par-boiled potato, sliced
125g mature cheddar cheese, grated
1 Place all the ingredients except for the potatoes andcheese into a 3.5 litre (approx. 6 pint) casserole dish
and mix well.
2 Cook on 70% for 30 minutes, stir twice during cooking.
3 Arrange the potatoes over the vegetable mixture, overlapping slightly. Sprinkle the cheese over the
potatoes.
4 Place on the low rack and cook on DUAL CONVECTION, 220ºC, 70% for 20 minutes.
LENTIL BAKE
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RECIPES
Microwave Tip: Roasting peanuts
Place 50g peanuts in a shallow dish with a knob of butter and sprinkle w\
ith salt.
Cook on 100% for 3 minutes, stir every minute until golden.
Serv
15ml (1 tbsp) vegetable oil
10ml (2 tsp) mustard seeds
10ml (2 tsp) sesame seeds
200g white basmati rice
5ml (1 tsp) chilli powder
5ml (1 tsp) turmeric
5ml (1 tsp) ground coriander
5ml (1 tsp) garam masala
30ml (2 tbsp) water
400g cauliflower, cut into small florets
225g quorn mince
1/2a red pepper, seeded and cut into strips1/2a green pepper, seeded and cut into strips
400g canned chopped tomatoes
600ml (1 pint) boiling water
150g natural yoghurt
1 Place oil, mustard and sesame seeds in a large bowl, heat on 100% for 1 minute. Add rice, mix well. Cook
on 100% for 2 minutes.
2 In a separate bowl mix the chilli powder, turmeric, coriander and garam masala. Add water and mix to a
paste. Stir the paste into the rice, add the cauliflower,
quorn, red and green pepper, mix well. Cook on 100%
for 2 - 3 minutes.
3 Add the canned tomatoes to the rice mixture, mix well.
4 Pour the boiling water into the rice mixture, mix well. Cook on 70% for 25 minutes, stir every 5 minutes.
5 Stir in yoghurt to serve.
CAULIFLOWER BIRYANI WITH QUORN
Serv
FILLING:
15ml (1 tbsp) olive oil
75g onion, finely chopped
1 clove garlic, crushed (see tip, page 60)
2.5ml (
1/2tsp) fresh ginger, peeled and grated
2.5ml (1/2tsp) mustard powder
2.5ml (1/2tsp) ground coriander
2.5ml (1/2tsp) chilli powder
100g leeks, finely sliced
2 medium carrots, grated
250g tofu, drained and mashed
salt and pepper to taste
PASTRY:
275g mashed potato
25g margarine, melted
salt and pepper to taste
175g plain flour
100g gruyere cheese, grated
75 - 80ml milk
1 egg (medium), beaten, to glaze
1 To prepare filling, place oil, onion, garlic, ginger, mustard powder, coriander and chilli powder in a bowl, mix well.
Cover and cook on 100% for 2 minutes.
Add the cabbage, carrots, tofu, salt and pepper, mix well.
Cook on 100% for 5 - 6 minutes.
2 To prepare pastry, place potato, margarine, salt and pepper in a bowl, mix well. Stir in the flour, cheese and
enough milk to make a firm dough.
3 Divide dough into 6 equal sized pieces and roll into approx. 18cm (7) circles. Place equal amounts of
mixture into the centre of each circle. Brush edges with
a little beaten egg, then gather over the filling and pinch
to make a raised ridge.
4 Place the pasties on two greased baking trays and brush with egg to glaze.
5 Place one tray on the lower shelf and the other on the upper shelf. Bake on CONVECTION 220ºC for 35
minutes. Rotate the trays 180º after half the cooking
time.
PO TAT O&TOFU PASTIES
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RECIPES
Serv
300g shortcrust pastry
75g broccoli florets
75g red pepper, sliced
75g leeks, sliced
4 eggs (medium)
300ml (
1/2pint) milk
salt and pepper to taste 
100g cheddar cheese, grated
1 Line a greased 25cm (10”) flan dish with pastry. 
2 Spread the vegetables evenly over the pastry base.
3 Place eggs, milk, and seasoning in a bowl, mix well.
4 Pour egg mixture over the filling and top with the cheese.
5 Place on the low rack and cook on DUAL CONVECTION, 220ºC, 30% for 26 minutes.
VEGETABLE QUICHE
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 (
1/2tsp) cayenne pepper
400g canned, chopped tomatoes
225g canned haricot beans, drained
400g canned red kidney beans in
chilli sauce
300ml (
1/2pint) hot vegetable stock
15ml (1 tbsp) cornflour blended with water
1 Place the oil, onion, garlic and tomate purée in a large bowl, heat on 100% for 2 minutes.
2 Add the carrots, red and green pepper and sweetcorn, mix well. Cover and cook on 100% for 3 minutes.
3 Stir in the remaining ingredients (apart from the cornflour), mix well.
4 Cook on 70% for 20 minutes, stir 3 - 4 times during cooking.
5 Add the blended cornflour, mix well and cook on 100% for 5 minutes.
VEGETABLE CHILLI
Serv
75g margarine
225g mushroom, thickly sliced
1 vegetable stock cube, crumbled
900g creamed spinach
2.5ml (
1/2tsp) 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
1 Place 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.
2 Stir in spinach, remaining margarine, nutmeg, Roulé, seasoning and mushroom mixture.
3 Line 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.
4 Place on low rack, cook on DUAL CONVECTION, 220ºC, 50% for 25 minutes.
SPINACH&MUSHROOM LASAGNE
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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
1 Place the oil, aubergine, leeks, garlic and celery in a 3litre (5 pint) casserole dish, mix well.
Heat on 100% for 5 - 6 minutes, stir after 3 minutes.
2 Add the tomatoes, beans, crumbled stock cubes, basil and sweetcorn. Season and mix well.
3 Cover and cook on 70% for 25 minutes, stir 2 - 3 times during cooking.
Serve with rice or baked potatoes.
BEAN CASSEROLE
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
1 Preheat the oven to CONVECTION 250ºC.
2 Place the pizza base in a 25cm (10”) flan dish.
3 Spread the pest o evenly over the pizza base.
4 Sprinkle half the cheese onto the base, arrange the rocket and tomatoes on top then cover with the
remaining cheese.
5 Place on the low rack and cook on DUAL CONVECTION, 250ºC, 30% for 8 minutes.
PESTO PIZZA
Serv
BURGER:
25g margarine
25g plain flour
150ml (
1/4pint) 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
1 Melt the margarine in a large bowl on 100% for 30 seconds.
2 Stir 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. 
3 Add the cooked chicken, ham, mushrooms, and herbs to the sauce, stir well. Cover and refrigerate for 2 hours.
4 Preheat the oven to CONVECTION 230ºC.
5 Divide the mixture into 4 equal portions and form into burger shapes with well-floured hands.
6 Dip the burgers in the beaten egg then into the golden breadcrumbs, turn ov er to coat evenly.
7 Place on a baking tray on the lower shelf.
8 Cook on CONVECTION 230ºC for 18 minutes. Rotate the tray 180º after half the cooking time.
CHICKEN&HAM BURGERS
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							RECIPES
175g margarine
100g caster sugar
225g self raising flour
50g milk chocolate drops
50g white chocolate drops
The biscuits will be soft when hot but will
harden as they cool.1 Cream margarine and sugar until light and fluffy.
Stir in the flour and milk and white chocolate drops to
make a soft but firm dough.
2 Divide mixture into 8 even sized balls, place apart on
two greased baking trays and flatten slightly.
3 Place one tray on the upper shelf and the other on the
lower shelf. Bake on CONVECTION 180ºC for 25
minutes until golden brown around the edges.
Rotate the trays 180º after half the cooking time.
DOUBLE CHOC CHIP COOKIES
175g margarine
175g soft brown sugar
1 egg (medium), beaten
2 large bananas, mashed (see tip below)
275g self raising wholemeal flour
30ml (2 tbsp) natural yoghurt
icing sugar to dredge
1 Cream margarine and sugar until light and fluffy.
Add the egg and banana, mix well.
2 Stir in the flour and yoghurt to make a soft dough.
3 Spoon equal amounts of the mixture into 24 bun cases.
4 Place the cases into 2 bun trays, place one tray on the
upper shelf and the other on the lower shelf.
5 Cook on CONVECTION 180ºC for 26 minutes.
Rotate the trays 180º after half the cooking time.
Serve warm, dredged with icing sugar.
BANANA CAKES
Microwave Tip: Softening bananas
Place two peeled bananas in a bowl. Heat on 100% for 30 seconds to 1 minute.
2 x 150g ready made pizza bases (approx 9”)
TOPPING:
60ml (4 tbsp) tomato relish
8 cherry tomatoes, sliced
175g mozzarella cheese, grated
2 salami snack sausages, sliced
1/2green pepper, thinly sliced
Ideal for childrens parties.1 Cut out a cat face template approx. 10cm (4) in
diameter with triangular ears.
2 Use the template to cut out 4 cat faces, 2 from each
base. Place the 4 faces in two 25cm (10”) flan dishes.
3 Spread tomato relish over the surface of each face.
Cover with sliced tomato and sprinkle with Mozzarella
cheese. Place three slices of salami on each face to
make two eyes and a nose, use the sliced green pepper
to make whiskers placing three slices on each side of
the nose.
4 Place on the high rack, cook on DUAL GRILL, 10% for
10 minutes until golden. Repeat for the second dish.
PUSSY CAT PIZZA
cookbook959.PDF   8/15/06   4:05:02 PMcookbook959.PDF   8/15/06   4:05:02 PM 
						

							
67
RECIPES
Serves 6
300g onion, chopped
125g red leicester cheese, grated
325g cheddar cheese, grated
2 eggs (medium)
45ml (3 tbsp) milk
salt and pepper to taste
525g shortcrust pastry
1 egg (medium), beaten, to glaze
1 Place the onion in a bowl and cook on 100% for 4minutes, stir halfway through cooking.
2 Add the cheeses, egg, milk and seasoning, mix well. Set aside.
3 Roll out 300g of pastry large enough to line a greased 25cm (10”) flan dish. Roll out 225g of pastry large
enough to make a lid.
4 Preheat the oven to CONVECTION 220ºC.
5 Pour the cheese mixture into the base and cover with the pastry lid. Crimp the edges and glaze with egg.
6 Place on the lower shelf and cook on CONVECTION 220ºC for 30 minutes, rotate the dish 180º after half
the cooking time.
CHEESE&ONION PIE
Serves 4 - 6300g shortcrust pastry
45ml (3 tbsp) barbecue sauce
100g mushroom, sliced
125g onion, finely chopped
300g cooked chicken, chopped
4 eggs (medium)
300ml (
1/2pint) milk 
salt and pepper to taste
1 Line a greased 25cm (10”) flan dish with pastry, spread
the barbecue sauce over the pastry base.
2 Place the mushroom and onion in a bowl, cook on 100% for 2 minutes. Drain to remove excess liquid.
Stir in the chicken to mix well.
3 Spread the chicken mixtur e evenly over the sauce.
4 Mix the eggs, milk and seasoning together in a bowl and pour over the filling.
5 Place on the low rack and cook on DUAL CONVECTION, 220ºC, 30% for 30 minutes.
CHICKEN&MUSHROOM QUICHE
Serves 2 - 4
BURGER:
100g cheddar cheese, grated
75g cooked chestnut, finely chopped
100g wholemeal breadcrumbs (see tip, page 90)
50g onion, finely chopped
50g carrot, grated
50g leek, finely chopped
5ml (1 tsp) curry powder
salt and pepper to taste
1 egg (medium), beaten
COATING:
75g cooked chestnut, finely chopped
50g wholemeal breadcrumbs (see tip, page 90)
wholemeal flour
1 egg (medium), beaten
1 To make the burgers, place the cheese, chestnut,breadcrumb, onion, carrot and leek in a large bowl,
stir to mix well.
2 Add the curry powder, seasoning and egg, stir well to bind the mixture.
3 Cover and refrigerate for 2 hours.
4 Preheat the oven to CONVECTION 230ºC.
5 Divide the mixture into 4 equal portions and form into burger shapes with well-floured hands.
6 Mix chestnut and breadcrumbs together.
7 To coat the burgers, dip each burger first into the wholemeal flour, then beaten egg and finally the nut
and breadcrumb mixture.
8 Place the burgers on a baking tray and place on the lower shelf.
9 Cook on CONVECTION 230ºC for 23 minutes. Rotate the tray 180º after half the cooking time.
CHEESE&NUT BURGERS
p67   8/28/06   1:46:03 PMp67   8/28/06   1:46:03 PM 
						

							RECIPES
Serv
PASTRY:
225g self raising flour
100g shredded suet
150ml (
1/4pint) water
FILLING:
25g margarine
6 spring onions, sliced
125g mushroom, sliced
25g plain flour
120ml (8 tbsp) hot chicken stock
142ml (5 fl.oz) single cream
10ml (2 tbsp) whole grain mustard
250g cooked ham, chopped
125g stilton cheese, crumbled
75g mature cheddar cheese, grated
1 egg (medium)
1 Sift the flour and salt into a large mixing bowl and stir
in the suet.
2 Gradually mix in 150ml water until a soft dough is
formed. Knead lightly, roll out a base large enough to
fit a 20cm (8”) flan dish.
3 Grease the flan dish and line with the pastry base, set
aside whilst preparing the filling.
4 Place the margarine, onion and mushroom in a bowl,
cook on 100% for 3 minutes. Stir in the flour to form a
paste.
5 Gradually stir in the stock, cream and mustard. 
6 Cook on 100% for 3 minutes, then stir in the ham,
cheeses and egg.
7 Preheat the oven to CONVECTION 220ºC. 
8 Pour the filling into the pastry base. 
9 Place on the low rack and cook on DUAL
CONVECTION, 220ºC, 10% for 25 minutes.
HAM&STILTON TART
Serv
15ml (1 tbsp) olive oil
6 spring onions, sliced
1 small red pepper, seeded and sliced
1 small green pepper, seeded and sliced
175g potato, cooked and sliced
5 eggs (medium), beaten
salt and pepper to taste
75g cheddar cheese, grated
15ml (1 tbsp) fresh parsley, chopped
1 Place the oil in a 25cm (10) flan dish together with
the spring onion, red and green pepper, mix well.
Cook on 100% for 3 - 4 minutes until tender.
2 Add the potato, ensuring the mixture is evenly
distributed over the base of the flan dish, pour in the
beaten egg. Season with salt and pepper, sprinkle with
cheese and parsley.
3 Place on low rack, cook on DUAL GRILL, 50% for 10 -
12 minutes until evenly brown and crispy.
SPANISH OMELETTE
Serves 
2 baking potatoes (approx. 250g each)
100g cooked ham, chopped
200g double gloucester cheese, grated
15ml (1 tbsp) chives, chopped
100g mushroom, finely chopped
salt and pepper to season
1 Pierce each potato in several places. Place on turntable
and bake on DUAL CONVECTION, 250ºC, 70% for 16
minutes until brown and crispy.
2 Halve each potato and scoop the flesh into a bowl, add
the ham, cheese, chives and mushroom, mix well.
Season. Pile the mixture back into the potato skins.
3 Place the filled potatoes in a flan dish on the high rack.
Cook on DUAL GRILL, 50% for 7 - 8 minutes until
brown and crispy.
CHEESY JACKETS
CHEESE& SWEETCORN:Omit the double gloucester cheese, chives and mushrooms.
Add 200g of grated cheddar cheese and 100g sweet corn kernels at Stage 2.
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