Sharp R-959M-A Operation Manual With Cookbook page 67

p64_cre 8/28/06 12:24:34 PM
Serv
30ml (2 tbsp) olive oil
175g onion, chopped
2 cloves garlic, crushed (see tip, page 61)
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 ( / tsp) cayenne pepper
1
2
400g canned, chopped tomatoes
225g canned haricot beans, drained
400g canned red kidney beans in
chilli sauce
300ml ( / pint) hot vegetable stock
1
2
15ml (1 tbsp) cornflour blended with water
Serv
300g shortcrust pastry
75g broccoli florets
75g red pepper, sliced
75g leeks, sliced
4 eggs (medium)
300ml ( / pint) milk
1
2
salt and pepper to taste
100g cheddar cheese, grated
Serv
75g margarine
225g mushroom, thickly sliced
1 vegetable stock cube, crumbled
900g creamed spinach
2.5ml ( / tsp) nutmeg
1
2
325g roulé (soft cheese)
salt and pepper to taste
12 pieces of lasagne
600ml (1 pint) cheese sauce (see page 93)
100g cheddar or parmesan cheese, grated
RECIPES
V
EGETABLE CHILLI
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.
V
EGETABLE QUICHE
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.
S &
PINACH MUSHROOM LASAGNE
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.
65