Sharp R-959M-A Operation Manual With Cookbook page 68

p65_cre 8/28/06 12:25:58 PM
Serv
30ml (2 tbsp) olive oil
450g aubergine, cut in 2.5cm (1") cubes
225g leek, sliced
2 cloves garlic, crushed (see tip, page 61)
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
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
Serv
BURGER:
25g margarine
25g plain flour
150ml ( / pint) milk
1
4
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 57)
COATING:
Plain flour
1 egg (medium), beaten
100g golden breadcrumbs
RECIPES
B
EAN CASSEROLE
1 Place the oil, aubergine, leeks, garlic and celery in a 3
litre (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.
P
ESTO PIZZA
1 Preheat the oven to CONVECTION 250ºC.
2 Place the pizza base in a 25cm (10") flan dish.
3 Spread the pesto 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.
C &
HICKEN HAM BURGERS
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 over 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.
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