Sharp R-393M Operation Manual With Cookbook page 54

R-393M O/M & C/B 08/06/2000
RECIPES
CHEESE & NUT LOAF
Serves 4-6
175g (6oz) canned chestnut purée
225g (8oz) fresh brown breadcrumbs
100g (4oz) Double Gloucester cheese, grated
125g (5oz) onion, chopped
100g (4oz) mushrooms, sliced
10ml (2tsp) fresh parsley, chopped
90ml (6tbsp) milk
4 eggs (size 3), beaten
15ml (1tbsp) mustard powder
salt and pepper to taste
225g (8oz) frozen spinach
225g (8oz) Roulé (soft cheese)
50g (2oz) Cheddar cheese, grated
BEAN CASSEROLE
Serves 4-6
30ml (2tbsp) olive oil
450g (1lb) aubergines, cut in 2.5cm (1") cubes
225g (8oz) leeks, sliced
2 cloves garlic, crushed
100g (4oz) celery, sliced
3x 400g (14oz) cans, chopped tomatoes
450g (1lb) canned, mixed beans, drained
3 vegetable stock cubes
5ml (1tsp) fresh basil, chopped
100g (4oz) fresh baby sweetcorn, halved
salt and pepper to taste
STUFFED TOFU WITH SPICY TOMATO SAUCE
Serves 4
500g (1lb 2oz) tofu, drained
100g (4oz) Mozzarella, thinly sliced
75g (3oz) Danish Blue, thinly sliced
1 quantity Spicy Tomato Sauce (see page 59)
16:08 Page 52
1 Grease a 1.5 litre (2
2 Blend the chestnut purée, breadcrumbs, cheese,
3 Place the spinach in a bowl and heat on 100%
4 Place half of the nut mixture in the base of the
5 Spread the Roulé on top, followed by the spinach
6 Place on turntable, cook on 50% for 25 minutes.
1 Place the oil, aubergine, leeks, garlic and celery
2 Add the tomatoes, beans, crumbled stock cubes,
3 Cover and cook on 70% for 25 minutes, stir 2-3
Serve with rice or baked potatoes.
1 Cut tofu in half to make 4 pieces.
2 Slice each piece horizontally along one side to
3 Place on turntable, cook on 50% for 25 minutes.
52
pint) loaf dish and line
1 /
2
the base with greaseproof paper.
onion, mushrooms, parsley, milk, eggs, mustard
powder and seasoning together using a food
processor.
for 4 minutes, drain thoroughly.
prepared dish and smooth the surface.
and the remaining nut mixture. Smooth the
surface and sprinkle with the grated cheese.
in a 3 litre (5 pint) casserole dish, mix well. Heat
on 100% for 5-6 minutes, stir after 3 minutes.
basil and sweetcorn. Season and mix well.
times during cooking.
make a pocket. Fill each pocket with sliced
cheese, place in a 2.5 litre (4 pint) casserole
dish. Pour in sauce.