Sharp R-959(SL)M-AA Operation Manual With Cookbook page 78

Serves 4
1 x 150g ready made pizza base (approx. 9")
50g barbecue sauce
100g mozzarella cheese, grated
100g cooked chicken, chopped
100g pineapple chunks
50g green pepper, sliced
50g red onion, sliced
Serves 4 - 6
300g short crust pastry
6 rashers of bacon, chopped
225g onion, finely chopped
4 eggs (medium)
300ml (1/2 pint) milk
salt and pepper to taste
100g cheddar cheese, grated
S M
TILTON& USHROOMQUICHE: Replace bacon with 125g sliced mushroom and cheddar with stilton.
Serves 4
125g onion, sliced
300g leek, sliced
125g cooked ham, chopped
600g par-boiled potatoes, thinly sliced
600ml (1 pint) white sauce (see page 96)
250g cheddar cheese, grated
Makes 8 puddings
100g plain flour
pinch of salt
175ml milk
1 egg (medium)
8 x 5ml (1 tsp) vegetable oil
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RECIPES
H
AWAIIAN BARBECUE PIZZA
1 Preheat the oven to CONVECTION 250ºC.
2 Place the pizza base in a 25cm (10") flan dish.
Spread the barbecue sauce over the base and sprinkle with
half the cheese.
3 Arrange the chicken, pineapple, pepper and onion on top
then sprinkle with the remaining cheese.
4 Place on the low rack and cook on DUAL CONVECTION,
250ºC, 30% for 10 minutes.
Q
UICHE LORRAINE
1 Grease and line a 25cm (10") flan dish with pastry.
2 Place bacon and onion in a bowl, cook on 100% for 4
minutes.
3 Place eggs, milk, seasoning in a bowl, mix well.
4 Spread bacon and onion evenly over the pastry.
Pour egg mixture over and top with grated cheese.
5 Place on the low rack and cook on DUAL CONVECTION,
220ºC, 30% for 25 - 30 minutes.
C
HEESE & POTATO LAYER
1 Mix the onions, leeks and ham in bowl.
2 Place half the leek mixture in a 2.5 litre (approx. 4 pint)
casserole dish cover with half the potato slices, pour over
half the sauce and sprinkle with half the cheese. Repeat with
the remaining ingredients.
3 Place on the low rack and cook on DUAL CONVECTION,
220ºC, 70% for 20 minutes.
Y
ORKSHIRE PUDDING
1 Place the flour and salt into a bowl and make a well.
Add enough milk to make a thick paste. Add the remaining
milk and egg and whisk.
Leave to stand for approx. 15 minutes.
2 Place 5ml (1 tsp) of oil into 8 Yorkshire pudding moulds, place
one tray on the low rack and the other on the high rack.
3 Preheat the oven and trays to 220ºC.
4 Remove trays and pour equal amounts of batter into the
moulds and cook on CONVECTION 220ºC for 20 minutes.
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