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43

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

Help Line: 08705 274277 (office hours)

Serves 4          
Preparation time  -  15 minutes
600g (1lb5oz) par-boiled potatoes, thinly sliced
225g (8oz) Cheddar cheese, thinly sliced
125g (5oz) onions, sliced
300g (11oz) leeks, sliced
100g (4oz) cooked ham, chopped
600ml (1 pint) white sauce (See Page 48)
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 minutes.

Serves 4          
Preparation time  -  10 minutes
4 beef tomatoes
125g (5oz) white long grain rice, cooked
50g (2oz) cooked ham, chopped
50g (2oz) peas
15ml (1tbsp) fresh oregano, chopped
salt and pepper to taste
75g (3oz) Mozzarella cheese, chopped 

1 Slice the top off each tomato and scoop out the

flesh into a bowl, stir in the rice, ham, peas,
oregano, salt and pepper.

2 Fill each tomato shell with the rice mixture and

place in a large flan dish. Sprinkle generously
with the Mozzarella cheese.

3 Place on the turntable and cook on 50P for 20

minutes until the tomatoes are tender and the
cheese has melted.

Serves 4          
Preparation time  -  20 minutes
600g (1

1

/

2

lb) canned, chopped tomatoes

150g (5

1

/

2

oz) red pesto

150g (5

1

/

2

oz) sun-dried tomatoes, chopped

salt and pepper to taste
500g (1lb2oz) fresh ravioli (meat or vegetarian)
600ml (1 pint) cheese sauce (See page 48)
150g (5

1

/

2

oz) Mozzarella cheese, grated 

1 Empty the tomatoes into a large bowl and cook

on 100P for 8 minutes to reduce the juice.

2 Combine the Pesto and sun-dried tomatoes with

the tomatoes and season.

3 Spread 

1

/

3

of this mixture over the base of a

greased 25cm (10”) square dish, then place a
single layer of ravioli on top. Next, spread 

1

/

3

of

the cheese sauce over the ravioli. Layer until all
the ingredients have been used, the last layer
being cheese sauce.

4 Sprinkle the Mozzarella over the top and place

on the turntable. Cook on 50P for 50 minutes.

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44

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

Help Line: 08705 274277 (office hours)

Serves 4 - 6     
Preparation time  -  15 minutes 
175g (6oz) canned, chesnut purée
225g (8oz) fresh brown breadcrumbs
100g (4oz) Double Gloucester cheese, grated
125g (5oz) onion, finely chopped
100g (4oz) mushrooms, finely 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 to sprinkle

1 Grease a 1.5 litre (2 

1/2

pint) loaf dish and line

the base with greaseproof paper.  

2 Blend the chesnut purée, breadcrumbs, cheese,

onion, mushrooms, parsley, milk, eggs, mustard
powder and seasoning together using a food
processor.

3 Place spinach in a separate bowl and heat on

100P for 3 minutes, drain thoroughly.

4 Place half of the nut mixture in the base of the

loaf dish and smooth the surface.

5 Spread the Roulé over this layer, followed by the

spinach and the remaining nut mixture. Smooth
the surface, sprinkle with cheese.

6 Cook on 50P for 25 minutes, until a skewer

comes out clean. 

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 11-12 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 8-9 minutes.

Serves 4 - 6
Preparation time  -  20 minutes
30ml (2tbsp) olive oil
175g (6oz) onion, chopped
2 cloves garlic, crushed
75g (3oz) tomato purée
225g (8oz) carrots, chopped
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
150g (5

1

/

2

oz) fresh baby sweetcorn, chopped

4 sticks celery, sliced
225g (8oz) courgettes, sliced
5ml (1tsp) ground cumin
10ml (2tsp) mild chilli powder
2.5ml (

1

/

2

tsp) cayenne pepper

400g (14oz) canned, chopped tomatoes
225g (8oz) canned haricot beans, drained
400g (14oz) canned red kidney beans in chilli sauce
300ml (

1

/

2

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 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.

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45

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

Help Line: 08705 274277 (office hours)

Serves 6    
Preparation time  -  15 minutes 
pastry: 125g (5oz) plain flour

100g (4oz) plain wholemeal flour
125g (5oz) butter
cold water to mix

filling: 200g (7oz) pecan nuts or walnuts

225g (8oz) brown sugar
90ml (6tbsp) golden syrup
75g (3oz) butter, melted
3 eggs (size 3), beaten
5ml (1tsp) vanilla essence

1 To make the pastry, combine the flours and rub in

the butter until the mixture resembles fine
breadcrumbs. Add enough cold water to form a
soft but not sticky dough. 

2 Line a greased 25cm (10”) flan dish with the

pastry and spread the pecan nuts evenly over the
base.

3 To prepare the filling, beat together the brown

sugar, golden syrup, butter, eggs and vanilla
essence.  Pour over the pecan nuts.   

4 Cook on 30P for 30 minutes, until evenly set.

Serve hot or cold with ice-cream. 

Serves 4     
Preparation time  -  8 minutes 
syrup:

300ml (

1

/

2

pint) water

200g (7oz) brown sugar
60ml (4tbsp) golden syrup
50g (2oz) butter
grated rind of 1 orange (optional)

dumplings: 125g (5oz) self raising flour

50g (2oz) butter
15ml (1tbsp) caster sugar
1 egg (size 3), beaten

1 Combine all syrup ingredients in a 2.5 litre (4 pint)

casserole  dish and mix well.  Cook on 100P for
8 minutes until sugar has dissolved and sauce
has thickened, stir every 2-3 minutes.

2 Place the flour in a bowl and rub in butter until

the mixture resembles fine breadcrumbs, stir in
the sugar. Bind with egg, add a little water if too
dry. The mixture should be thick enough to roll
into balls. If too sticky sprinkle with flour.

3 Roll mixture into walnut sized balls and place

carefully into hot syrup, allow space to spread.

4 Cover and cook on 100P for 10 minutes, turn the

dumplings over after 5 minutes. 

Serve hot with vanilla ice-cream. 

Serves 4     
Preparation time  -  10 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. 

3 Add remaining brown sugar, mix well. Sprinkle

over the fruit and cook on 30P for 12 minutes.

Serves 4 - 6
Preparation time 8 minutes 
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3), beaten
100g (4oz) self raising flour
30-45ml (2-3tbsp) water

1 Line the base of 18cm (7”) cake dish with kitchen

paper.

2 Cream the margarine and sugar together until

light and fluffy. Beat in the eggs and fold in the
flour alternately with the milk.

3 Pour into prepared dish and cook on 100P for 5

minutes, until a skewer comes out clean.

4 Leave the cake to stand for 5 minutes before

turning out.

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46

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

Help Line: 08705 274277 (office hours)

Serves 4 - 6 
Preparation time 15 minutes
150ml (

1

/

4

pint) sunflower oil

225g (8oz) brown sugar
3 eggs (size 3)
225g (8oz) self raising flour
1.25ml (

1

/

4

tsp) salt

5ml (1tsp) bicarbonate of soda
10ml (2tsp) cinnamon
175g (6oz) carrot, grated
125g (5oz) walnut halves, chopped
topping: 225g (8oz) low fat cream cheese

grated rind of 1 lemon
5ml (1tsp) lemon juice
30ml (2tbsp) icing sugar
25g (1oz) walnuts, chopped to sprinkle

1 Beat together the oil, sugar and eggs, until well

mixed. Fold in flour, bicarbonate of soda, and
cinnamon. Add carrots, walnuts and mix well.

2 Pour cake mixture into a greased, lined 20cm

(8”) soufflé dish. Cook on 50P for 22 minutes.
Allow  to  cool  before decorating.  

3 To prepare the topping, combine the cream

cheese, lemon rind, lemon juice and icing sugar
until smooth.  Spread evenly over the top of the
cake and sprinkle with the walnuts. 

Keep refrigerated. 

Variation:
Carrot & Courgette Cake: Replace 150g (5

1

/

2

oz) of

grated carrots with 150g (5

1

/

2

oz) of courgettes and

replace 100g (4oz) of walnuts with 100g (40z) of
chopped dates. Prepare and cook as Carrot Cake.

Serves 6 - 8
Preparation time 12 - 14 minutes
175g (6oz) margarine
175g (6oz) caster sugar
3 eggs (size 3)
200g (7oz) bananas
175g wholemeal self raising flour
100g (4oz) chocolate drops, plain
15ml (1tbsp) milk

1 Cream the margarine and sugar until light and

fluffy. Beat in the eggs one at a time.

2 Mash the bananas and mix into the cake mixture.
3 Sift the flour and fold into the cake mixture. Add

the chocolate drops and milk, mix well.

4 Spoon the mixture into a greased 20cm (8”)

PYREX® dish and cook on 50P for 22 minutes.

5 Leave to stand for 5 minutes before serving.

Serves 6 - 8
Preparation time 12 - 14 minutes
200g wholemeal self raising flour
2.5ml (

1

/

2

tsp) mixed spice

150g (5oz) margarine
150g (5oz) light brown soft sugar
3 eggs (size 3), beaten
250g (9oz) cooking apples, peeled and grated
100g (4oz) walnuts, chopped
45ml (3tbsp) milk
25g (1oz) demerara sugar

1 Place the flour and spice in a bowl, mix together

and set aside.

2 Beat the margarine and brown sugar until

creamy, then add the egg, beating well.

3 Fold in the flour mixture, then the apple and

walnuts. Stir in the milk.

4 Pour the mixture into a greased 20cm (8”)

PYREX® dish then sprinkle with the demerara
sugar.

5 Cook on 50P for 22 minutes.

Cut into slices to serve.

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