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37

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

Help Line: 08705 274277 (office hours)

Serves 4          
Preparation time  -  10 - 12 minutes
800g (1

3/4

lb) rump steak, cut into strips

50g (2oz) plain flour
salt and pepper to taste
125g (5oz) onion, finely chopped
30ml (2tbsp) tomato purée
450ml (

3/4

pint) hot beef stock

150ml (

1/4

pint) white wine

30ml (2tbsp) cornflour blended with water
100g (4oz) mushrooms, thinly sliced
150ml (

1/4

pint) soured cream

1 Toss the steak in the flour, salt and pepper, until

evenly coated.

2 Place the steak, remaining flour, onion, tomato

purée, stock and wine in a casserole dish. Cover
and cook on 50P for 30 minutes. Stir 2-3 times
during cooking.

3 Stir in cornflour, mushrooms and cream. Leave

uncovered and cook on 50P for 8 minutes.

Ideal served on a bed of tagliatelle or rice.

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) cheese sauce (See Page 38)

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
sec. Stir in meat, mix well and cook on 100P for 4-5
minutes, stirring twice.

2 Add stock, tomatoes, purée and seasoning.  Stir

well and cook on 100P for 8 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 Pour the sauce over the aubergines and sprinkle

with the cheese.

6 Cook on 50P for 15 minutes and DUAL GRILL

50P for 10 minutes.

Serves 4          
Preparation time  -  15 minutes
60ml (4tbsp) plain flour
7.5ml (1

1/2

tsp) salt

7.5ml (1

1/2

tsp) pepper

15ml (1tbsp) dried mixed herbs
500g (1lb2oz) braising steak, diced
3 streaky bacon rashers, chopped
25g (1oz) butter
100g (4oz) carrot, sliced
300g (11oz) baby onions (whole)
200ml (7fl.oz) hot beef stock
200ml (7fl.oz) red wine
50g (2oz) button mushrooms, sliced

1 Mix together the flour, salt, pepper and herbs.

Toss the beef and bacon in the seasoned flour
until well coated.

2 Heat the butter in a casserole dish on 100P for

30 seconds. Stir in the braising steak, bacon,
carrot and onions.

3 Add the beef stock, wine and mushrooms. Stir

well and cover. Cook on 30P for 50 minutes.
Leave to stand for 5 minutes before serving, so
that the meal relaxes to improve the texture.

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38

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 & pepper to taste
15ml (1tbsp) fresh parsley chopped to garnish 

1 Melt the butter in a large bowl on 100P for

30 seconds.

2 Stir in the onion and 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 every 2-3 minutes.
Garnish with fresh parsley.

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. Turn

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

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 the 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.

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 the chicken breasts in a shallow flan dish and

cook on 100P for 9-10 minutes. Allow to cool
slightly and cut into small pieces.

2 Place the broccoli in a bowl with 45ml (3tbsp) water,

cover and cook on 100P for 5 minutes. Drain.

3 To the white sauce, add the thyme, marjoram, salt

and pepper, mix well.

4 Place the broccoli and chicken in a casserole dish.

Pour the sauce over the top. Sprinkle with the
breadcrumbs and grated cheese. Place on the
turntable.

5 Cook for 10 minutes on 70P, then 9-10 minutes on

DUAL GRILL 50P.

Serves 4           
Preparation time  -  10 minutes
450g (1lb) boneless chicken breasts
225g (8oz) broccoli florets
45ml (3tbsp) water
600ml (1 pint) white sauce (see page 38)
5ml (1tsp) dried thyme
5ml (1tsp) dried marjoram
salt & pepper to taste
25g (1oz) fresh breadcrumbs
25g (1oz) cheese, grated

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39

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

Help Line: 08705 274277 (office hours)

Serves 4-6        
Preparation time  -  25 minutes
15ml (1tbsp) olive oil
200g (8oz) aubergines, cut in 2.5cm (1”) cubes)
100g (4oz) leeks, sliced
1 clove garlic, crushed
50g (2oz) celery, sliced
500g (1lb2oz) canned, chopped tomatoes
300g (12oz) canned mixed beans, drained
2 vegetable stock cubes
2.5ml (

1/2

tsp) basil

50g (2oz) fresh baby sweetcorn, chopped
salt and pepper to taste

1 Place the oil, aubergine, leeks, garlic and celery

in a 2.5 litre (4 pint) casserole dish, mix well.
Heat on 100P for 4 - 5 minutes, stir after
3 minutes.

2 Add the tomatoes, beans, crumbled stock cubes,

basil and sweetcorn. Season and mix well.

3 Cover and cook on 70P for 20 minutes, stir twice

during cooking.

Tuna and olive:  Substitute the salami with 200g (7oz) canned tuna and top with 8 black olives.
Ham and pineapple:  Substitute the salami with 100g (4oz) cooked ham and top with chopped pineapple.

Serves 2           
Preparation time  -  20 minutes
2 baking potatoes, (approx. 250g (9oz) each)
50g (2oz) butter
100g (4oz) Double Gloucester cheese, 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 minutes. Halve each potato and
scoop the flesh into a bowl, add the butter,
cheese, chives, mushrooms, salt and pepper, mix
well. Season.

2 Pile mixture back into the potato skins and place

in a flan dish, on the rack. 

3 Cook on DUAL GRILL 50P for 10 minutes.

Serves 4           
Preparation time  -  20 - 25 minutes
125g (5oz) white self raising flour
125g (5oz) plain flour
2.5ml (

1/2

tsp) salt

5ml (1tsp) baking powder
45ml (3tbsp) olive oil
150ml (

1/4

pint) milk

90ml (6tbsp) tomato relish
5ml (1tsp) Worcestershire sauce
15ml (1tbsp) dried oregano
75g (3oz) salami sausage, sliced
75g (3oz) mushrooms, sliced

1/2

green pepper, thinly sliced

2 medium tomatoes, sliced
200g (7oz) Mozzarella cheese, grated
salt and pepper to taste

1 Place flours, salt and baking powder in a large

bowl. Mix well. Blend the oil and milk. Stir into
the flour to make a firm dough.

2 Roll out on a floured surface to give 25.4cm

(10”) circle. Then place in a greased 25.4cm
(10”) flan dish. Cook on 100P for 4 - 5 minutes.
Carefully turn over and cover with the topping.

3 To prepare the topping, mix together the tomato

relish, Worcestershire sauce and 5ml (1tsp) of the
oregano. Spread evenly over the pizza base.
Arrange the salami, mushrooms, green pepper
and tomatoes on top and sprinkle with the
Mozzarella and remaining oregano. Season with
salt and pepper to taste.

4 Cook on the rack on DUAL GRILL 50P for 10 - 12

minutes until the topping is cooked and the
cheese has melted.

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40

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

Help Line: 08705 274277 (office hours)

Serves 4-6             
Preparation time  -  12 - 14 minutes
150ml (

1/4

pint) sunflower oil

225g (8oz) brown sugar
3 eggs (size 3)
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
10ml (2tsp) cinnamon
175g (6oz) carrot, grated
100g (4oz) 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 and walnuts and mix
well.

2 Pour cake mixture into a greased, lined 20.4cm

(8”) soufflé dish. Cook on 50P for  24 minutes,
until firm to the touch and a skewer comes out
clean. 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. 

Serves 4-6        
Preparation time  -  6 - 7 minutes
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3), beaten
100g (4oz) self raising flour
15ml (1tbsp) water 
60ml (4tbsp) jam or syrup to cover top

1 Line base of 1.2 litre pudding basin with kitchen paper.
2 Cream margarine and sugar until light and fluffy.
3 Beat in eggs, fold in the flour and stir in the water.
4 Spoon the mixture into prepared basin and

smooth the surface. Cook on 100P for 5 - 6
minutes. Allow to cool before turning out. 

5 Place jam or syrup in a bowl, heat on 100P for 1

minute until runny and pour over pudding.

Serves 6-8       
Preparation time  -  10 - 12 minutes
225g (8oz) margarine
225g (8oz) caster sugar
7.5ml (1

1/2

tsp) vanilla essence

4 eggs (size 3), beaten
100g (4oz) plain flour
50g (2oz) cocoa powder
2.5ml (

1/2

tsp) baking powder

75g (3oz) walnuts, roughly chopped

1 Combine margarine, sugar, vanilla essence and

eggs, until smooth.

2 Stir in remaining ingredients.
3 Grease and line a square 20.4cm (8”) dish.

Spoon in the mixture and smooth the surface.

4 Cook on 50P for 24 minutes, until firm to the

touch.

Chocolate Sponge: Reduce self raising flour to 50g (2oz) and add 50g (2oz) Cocoa Powder at stage 3.
Sultana Sponge: Add 75g (3oz) Sultanas at stage 3.
Sponge Cake: At stage 1, line base of 17.8cm (7”) cake dish with kitchen paper. Omit stage 5.

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