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33

Website: http://www.sharp.co.uk/support

Help Line: 08705 274277 (office hours)

Serves 4          
Preparation time  -  12 minutes
45ml (3tbsp) vegetable oil
150g (5

1

/

2

oz) onions, finely chopped

100g (4oz) celery, finely chopped
2 cloves garlic, crushed
75g (3oz) bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced beef
15ml (1tbsp) dried mixed herbs
300ml (

1

/

2

pint) red wine 

300ml (

1

/

2

pint) hot beef stock

salt and pepper to taste
30ml (2tbsp) cornflour blended with 30ml water

1 Place oil, onion, celery, garlic and bacon into a

bowl and mix well. Cover and cook on 100P for
6 minutes, stir halfway through cooking.

2 Add the bay leaf, tomatoes, tomato purée and

minced beef to the vegetable mixture.  Cook on
100P for 5 minutes, stir 2 - 3 times during cooking
to break up the mince as it cooks.

3 Add the herbs, wine, stock and blended

cornflour, mix thoroughly.  Cook on 70P for
20 - 22 minutes, stir 2 - 3 times during cooking
until the sauce has thickened. Season to taste
and serve hot with spaghetti.

Shepherds pie:  Make as the bolognese sauce, omitting the wine.  Place in dish, top with 675g (1

1

/

2

lb)

mashed potatoes. Heat on 100P for 5 - 6 minutes.
Chilli Con Carne:  Make as the bolognese sauce. At stage 3, add 450g (1lb) drained, canned red kidney
beans and 5-15ml (1-3 tsp) chilli powder, to taste.  

Serves 6          
Preparation time  -  45 minutes 
450g (1lb) aubergines, thinly sliced
30ml (2tbsp) olive oil
225g (8oz) onion, chopped
15ml (1tbsp) fresh parsley, chopped
2 cloves garlic, crushed
350g (13 oz) minced lamb
150ml (

1

/

4

pint) hot stock

400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
salt and pepper to taste
300ml (

1

/

2

pint) white sauce (See Page 36)

200g (7oz) cheese, grated 

1 Sprinkle aubergines with salt and leave to drain on

kitchen paper for 30 minutes. Heat 15ml (1tbsp)
olive oil, onions, parsley and garlic on 100P for 30
seconds. Stir in meat, mix well and cook on 100P for
4 minutes, stirring twice.

2 Add stock, tomatoes, purée and seasoning.  Stir

well and cook on 100P for 4 minutes.

3 Rinse salt from aubergines and pat dry with

kitchen paper. Place in a bowl with remaining oil.
Cover and cook on 100P for 4 minutes.

4 Use 

2

/

3

of the aubergines to cover bottom and

sides of a 1.5 litre casserole dish. Add meat and
top with remaining aubergines.

5 Stir half the cheese into the sauce. Pour over

aubergines and sprinkle with remaining cheese.

6 Cook on 50P for 25 - 28 minutes.

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34

Website: http://www.sharp.co.uk/support

Help Line: 08705 274277 (office hours)

Serves 4          
Preparation time  -  10 minutes
50g (2oz) butter
125g (5oz) onion, finely chopped
125g (5oz) leeks, sliced
50g (2oz) plain flour
5ml (1tsp) mustard powder
300ml (

1

/

2

pint) milk

300ml (

1

/

2

pint) single cream

450g (1lb) cooked turkey, chopped
salt and pepper to taste
15ml (1tbsp) fresh parsley, chopped to garnish

1 Place the butter in a large bowl and heat on 100P

for 30 seconds.

2 Stir in the onion and leeks. Cook on 100P for 3

minutes.

3 Stir in the flour and mustard powder, gradually add

the milk and cream.  Cook on 100P for 5 - 6
minutes, stirring every minute, until smooth and
thickened.

4 Add the turkey and seasoning. Cook on 100P for

13 minutes. Stir 2-3 times.

Garnish with parsley to serve.

Serves 4          
Preparation time  -  6 minutes
4 boneless chicken breasts (200g (7oz) each)
45ml (3tbsp) clear honey
5ml (1tsp) whole grain mustard
2.5 ml (

1

/

2

tsp) dried tarragon

15ml (1tbsp) tomato purée
150ml (

1

/

4

pint) chicken stock

15ml (1tbsp) cornflour blended with water
salt and pepper to taste

1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour

over the chicken.

3 Cover and cook on 70P for 25 minutes.

Turnover and coat the chicken with the sauce
several times during cooking.

Serves 4
Preparation time  -  10 minutes
225g (8oz) mushrooms, sliced
125g (5oz) onion, chopped
1 clove garlic, crushed
60ml (4tbsp) tomato purée
300ml (

1

/

2

pint) red wine

5ml (1tsp) dried oregano
5ml (1tsp) dried parsley
salt and pepper to taste 
4 chicken fillets (200g (7oz) each)

1 Place mushrooms, onion and garlic in a large

casserole dish. Cook on 100P  for 3 minutes.

2 Stir in all remaining ingredients except for the

chicken. Mix well.

3 Add chicken fillets and coat with the sauce.
4 Cook on 70P for 25 minutes.  Stir and coat the

chicken twice during cooking.

Serve with rice or jacket potatoes.

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35

Website: http://www.sharp.co.uk/support

Help Line: 08705 274277 (office hours)

Serves 4-6
Preparation time  -  25 minutes
15ml (1tbsp) olive oil
75g (3oz) onion, chopped
2 cloves garlic, crushed
50g (2oz) tomato purée
125g (5oz) carrots, chopped

1

/

2

red pepper, seeded and sliced

1

/

2

green pepper, seeded and sliced

75g (3oz) fresh baby sweetcorn, chopped
2 sticks celery, sliced
125g (5oz) courgettes
2.5ml (

1

/

2

tsp) ground cumin

5ml (1tsp) mild chilli powder
2.5ml (

1

/

2

tsp) cayenne pepper

300g (11oz) canned, chopped tomatoes
125g (5oz) canned haricot beans, drained
300g (11oz) canned red kidney beans in chilli sauce
200ml (

1

/

3

pint) hot vegetable stock

15ml (1tbsp)  cornflour blended with water

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 3 minutes.

3 Stir in the remaining ingredients (apart from the

cornflour). Mix well and cook on 70P for 20
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.

Serves 2           
Preparation time  -  20 minutes
2 baking potatoes, (approx. 250g (9oz) each)
50g (2oz) butter
100g (4oz) Double Gloucester cheese, finely chopped
15ml (1tbsp) fresh chives, chopped
50g (2oz) mushrooms, finely chopped
salt and pepper to taste

1 Prick each potato in several places. Cook on

100P for 12 - 13 minutes. Halve each potato
and scoop the flesh into a bowl, add the butter,
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 10 - 12 minutes.

Serves 4          
Preparation time  -  15 minutes
450g (1lb) par-boiled potatoes, thinly sliced
225g (8oz) Cheddar cheese, thinly sliced
125g (5oz) onions, sliced
225g (8oz) leeks, sliced
100g (4oz) cooked ham, chopped
600ml (1 pint) white sauce (See Page 36)
50g (2oz) cheese, grated 

1 Place alternate layers of potato, cheese, onion,

leek, ham and white sauce in a casserole dish,
until all ingredients are used. Top with grated
cheese. 

2 Cook on 70P for 25 - 30 minutes.

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36

Website: http://www.sharp.co.uk/support

Help Line: 08705 274277 (office hours)

Serves 4          
Preparation time  -  6 - 8 minutes
450g (1lb) seasonal fresh fruit, lightly cooked
100g (4oz) brown sugar  
5ml (1tsp) cinnamon
100g (4oz) plain wholemeal flour
75g (3oz) rolled oats 
75g (3oz) butter

1 Place the fruit, 50g (2oz) of the brown sugar

and the cinnamon in a dish, mix well.

2 Place flour and oats in bowl, mix well and rub in

butter, until mixture resembles fine breadcrumbs.
Add remaining brown sugar, mix well. Sprinkle
over the fruit and cook on 50P for 12 - 14
minutes.

❇

To determine setting point, place 5ml (1tsp) of jam onto a chilled saucer. Allow to stand for 1

min.  Move surface of the jam gently with your finger, if the surface wrinkles the setting point has been reached.

300ml (

1

/

2

pint)           

Preparation time  -  5 - 6 minutes
25g (1oz) butter 
25g (1oz) plain flour
300ml (

1

/

2

pint) milk

salt and pepper to taste

1 Place the butter in a bowl and heat on 100P for

30 seconds, until melted.

2 Stir in the flour and whisk in the milk.  Cook on

100P for 5 minutes, stirring halfway through
cooking, until thick and smooth. Season with salt
and pepper to taste.

300ml (

1

/

2

pint)        

Preparation time  -  4 - 5 minutes
25g (1oz) butter
45ml (3tbsp) whole grain mustard
200ml (7floz) soured cream
salt and pepper to taste
15ml (1tbsp) fresh parsley, chopped

1 Melt the butter in a bowl on 100P for 30 seconds

Add the mustard, soured cream, salt,   pepper
and parsley. Mix well.

2 Cook on 100P for 3 minutes. Stir every minute

until smooth and thick.

This dish is ideal served with meat or fish.

Makes 675g(1

1

/

2

lb)    

Preparation time  -  15 minutes
675g (1

1

/

2

lb) strawberries, hulled

45 ml (3tbsp) lemon juice
675g (1

1

/

2

lb) preserving sugar

1 Place strawberries and lemon juice in a large bowl,

heat on 100P for 5 minutes, or until the fruit has
softened.  Add sugar, mix well.

2 Cook on 70P for 45 - 50 mins, until setting point ❇

is reached, stir every 4-5 mins.

3 Pour into hot, clean jars. Cover, seal and label.

Stir in 75g (3oz) grated cheese and 5ml (1tsp) mustard powder at Stage 2.
Serve with vegetables, fish or meat.

Stir 15 - 30ml (1-2tbsp) fresh, chopped parsley into the finished sauce. Serve with fish.

Stir 225g (8oz) cooked onion, finely chopped into the finished sauce.  Heat on 100P
for 2 - 3 minutes before serving. Serve with vegetables.

Sweet white sauce: Omit salt and pepper from  basic recipe.  Add 15 - 30ml (1 - 2tbsp) caster sugar at

Stage 2.  Serve with puddings as an alternative to custard.

Stir in 75g (3oz) grated cheese and 5ml (1tsp) mustard powder at Stage 2.
Serve with vegetables, fish or meat.

Stir 15 - 30ml (1-2tbsp) fresh, chopped parsley into the finished sauce. Serve with fish.

Stir 225g (8oz) cooked onion, finely chopped into the finished sauce.  Heat on 100P
for 2 - 3 minutes before serving. Serve with vegetables.

Sweet white sauce: Omit salt and pepper from  basic recipe.  Add 15 - 30ml (1 - 2tbsp) caster sugar at

Stage 2.  Serve with puddings as an alternative to custard.

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