Sharp R-959(SL)M-AA Operation Manual With Cookbook page 73

Serves 4 - 6
30ml (2 tbsp) olive oil
175g onion, chopped
2 cloves garlic, crushed (see tip, page 67)
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
Serves 4 - 6
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
Serves 4 - 6
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 96)
100g cheddar or parmesan cheese, grated
R-959(SL)M-AA.indb 71 R-959(SL)M-AA.indb 71
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.
71
2/13/13 2:50:18 PM 2/13/13 2:50:18 PM