Sharp R-555 Operation Manual With Cookbook page 49

CHEESE & NUT LOAF
Serves 4 - 6
175g canned, chestnut purée
225g fresh brown breadcrumbs
100g double gloucester cheese, grated
125g onion, finely chopped
100g mushrooms, finely sliced
10ml (2 tsp) fresh parsley, chopped
90ml (6 tbsp) milk
4 eggs (medium), beaten
15ml (1tbsp) english mustard powder
salt and pepper to taste
225g jar, creamed spinach
225g roulé (soft cheese)
50g cheddar cheese, grated to sprinkle
CHEESY JACKETS
Serves 2
2 baking potatoes, (approx. 250g each)
50g margarine
100g double gloucester cheese, finely chopped
15ml (1tbsp) fresh chives, chopped
50g mushrooms, finely chopped
salt and pepper to taste
VEGETABLE CHILLI
Serves 4 - 6
30ml (2tbsp) olive oil
175g onion, chopped
2 cloves garlic, crushed
75g tomato purée
225g carrot, chopped
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
150g fresh baby sweetcorn, chopped
4 sticks celery, sliced
225g courgette, sliced
5ml (1tsp) ground cumin
10ml (2 tsp) mild chilli powder
1
2.5ml ( / tsp) cayenne pepper
2
400g canned, chopped tomatoes
225g canned, haricot beans, drained
400g canned, red kidney beans in chilli sauce
1
300ml ( / pint) hot vegetable stock
2
15ml (1tbsp) cornflour blended with water
RECIPES
1 Grease a 1.5 litre (2
the base with greaseproof paper.
2 Blend the chestnut purée, breadcrumbs,
cheese, onion, mushrooms, parsley, milk,
eggs, mustard powder and seasoning together
using a food processor.
3 Place half of the nut mixture in the base of
the loaf dish and smooth the surface.
4 Soften the roulé in a bowl then spread the
roulé over this layer, followed by the spinach
and the remaining nut mixture. Smooth the
surface, sprinkle with cheese.
5 Cook on 50P for 28 minutes, until a skewer
comes out clean.
1 Prick each potato in several places. Cook on
100P for 11-12 minutes. Halve each potato
and scoop the flesh into a bowl, add the
margarine, cheese, chives and mushrooms.
Mix well and season.
2 Pile mixture back into the potato skins and
place in a flan dish, on the turntable.
3 Cook on 50P for 8-9 minutes.
1 Place the oil, onion, garlic and tomato purée
in a large bowl. Heat on 100P for 2 minutes.
2 Add the carrots, red and green pepper and
sweetcorn. Mix well, cover and cook on 100P
for 5 minutes.
3 Stir in the remaining ingredients (apart from
the cornflour). Mix well and cook on 70P for
30 minutes, stir 3 - 4 times during cooking.
Add the blended cornflour, mix well and cook
on 100P for 5 minutes.
Serve hot with rice or as a filling for tacos.
47
1 / pint) loaf dish and line
2