Sharp R-86STM-A Operation Manual With Cookbook page 52

Serves 4 - 6
75g Celery, sliced
125g carrots, chopped
2 cloves of garlic, crushed
125g canned chick peas
125g canned black eyed beans
125g canned kidney beans
100g canned sweetcorn
400g canned chopped tomatoes
600ml (1 pint) hot vegetable stock
15ml (1tbsp) cornflour mixed with1 tbsp water
Serves 4
5ml (1tsp) sunflower oil
200g onion, chopped
400g broccolli
25g plain flour
600ml (1 pint) hot vegetable stock
1
300ml ( / pint) milk
2
200g stilton
salt and pepper to taste
Serves 4
4 Large open cap mushrooms
50g butter
75g cheddar cheese, grated
R-86STM_EN.indd 50 R-86STM_EN.indd 50
RECIPES
V V & &
EGETABLE EGETABLE BEAN SOUP BEAN SOUP
1 Place the celery, carrots, garlic and leeks in a 2.5
litre casserole dish. Cook on 100% for 5 minutes.
2 Place the remaining ingredients into the bowl and
mix well.
3 Cook on 50% for 40 minutes, stir 3 times during
cooking.
B B & &
ROCCOLI ROCCOLI STILTON SOUP STILTON SOUP
1 Place oil, onion and broccoli in a large bowl, mix
well. Cover and cook on 100% for 5 minutes.
2 Stir in the flour to form a paste, add the stock, milk
and cheese, mix well. Cover and cook on 70% for
10 minutes.
3 Blend in a food processor. Return to bowl and
season. Cook on 70% for 10 minutes.
C C
RISPY STUFFED MUSHROOMS RISPY STUFFED MUSHROOMS
1 Remove stalks and chop mushroom stalks.
2 Heat the butter and garlic on 100% for 1 minute.
3 Stir in the chopped mushroom stalks, and
breadcrumbs. Fill the mushroms with the mixture,
and sprinkle with cheese.
4 Place in the flan dish on the turntable and cook on
GRILL - 3 (TOP & BOTTOM GRILL) for 10 minutes.
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