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43

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

Help Line: 08705 274277 (office hours)

Serves 4 - 6
15ml (1tbsp) oil
450g (1lb) cauliflower, cut into florets
225g (8oz) parsnips, cut into strips
225g (8oz) carrots, cut into strips
225g (8oz) courgettes, sliced
100g (4oz) celery, sliced
100g (4oz) leeks, sliced
100g (4oz) apple, sliced
50g (2oz) sultanas
75g (3oz) plain flour
30-45ml (2-3tbsp) curry powder to taste
5ml (1tsp) tumeric
5ml (1tsp) English mustard powder
900ml (1

1

/

2

pt) vegetable or chicken stock

1 Place the cauliflower, carrots, parsnips and oil in a

large dish.  Cook on 100P for 5 minutes.  Stir once.

2 Stir in the flour, curry powder, tumeric and

seasoning.

3 Add the remaining ingredients, and stir in the stock.
4  Cover and cook on 70P for 20 minutes stirring

twice. 

Serves 4
450g (1lb) tofu, drained
100g (4oz) Mozarella, thinly sliced
75g (3oz) Danish Blue, thinly sliced
1 quantity Spicy Tomato Sauce (see page 50)

1 Cut tofu in half to make 4 pieces.
2 Slice each piece horizontally along one side to

make a pocket. Fill each pocket with sliced cheese
and place in a large flan dish. Pour in the sauce.

3 Place on the turntable and cook on 50P for 12 - 14

minutes.

Serves 4
125g (5oz) white self raising flour
125g (5oz) granary 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) fresh oregano 
75g (3oz) salami snack sausages, 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 oil and milk together, stir into
the flour to make a firm dough.

2 Roll out to make a 25.4cm (10") circle. Place in a

greased 25.4cm (10") flan dish.

3 Place on the low rack and cook on DUAL GRILL,

30P for 5 minutes. Carefully turn over, cover with
topping.

3 To prepare the topping, combine the tomato relish,

Worcestershire sauce and 5ml (1tsp) of oregano.
Spread evenly over the uncooked side of 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.

4 Place on low rack, cook on DUAL GRILL, 70P for 10

minutes until the vegetables are tender and the
cheese is brown and crispy.

Variations:
Tuna and olive: Substitute salami with 200g (7oz) canned tuna, chopped and top with 8 whole black olives.
Ham and pineapple: Substitute salami with 100g (4oz) chopped, cooked ham, add 3 pineapple rings.

R-754M/R-765M O/M & C/B  02/01/2002  13:07  Page 43

44

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

Help Line: 08705 274277 (office hours)

Serves 4 - 6
15ml (1tbsp) vegetable oil
10ml (2tsp) mustard seeds
10ml (2tsp) sesame seeds
225g (8oz) brown Basmati rice
5ml (1tsp) chilli powder
5ml (1tsp) turmeric
5ml (1tsp) ground coriander
5ml (1tsp) garam masala
15ml (1tbsp) water
1 medium cauliflower, cut into small florets
175g (6oz) quorn, cut into 2cm (

3

/

4

") cubes

1

/

2

a red pepper, seeded and cut into strips

1

/

2

a green pepper, seeded and cut into strips

400g (14oz) canned chopped tomatoes
60ml (4tbsp) natural yoghurt

1 Place oil, mustard and sesame seeds in a large

bowl, heat on 100P for 1 minute. Add rice, mix
well. Cook on 100P for 2 minute.

2 In a separate bowl mix the chilli powder, turmeric,

coriander and garam masala. Add water and mix
to a paste. Stir the paste into the rice, add the
cauliflower, quorn, red and green pepper, mix well.
Cook on 100P for 2 minutes.

3 Drain the tomatoes and reserve the juice. Add the

tomatoes to the rice mixture, mix well.

4 Add enough boiling water to the tomato juice to

make 600ml (1 pint) of liquid, pour into the rice
mixture, mix well.  Cook on 70P for 24 minutes, stir
every 5 minutes. 

5 Stir in yoghurt and serve with poppadums.

Serves 4 - 6
225g (8oz) pasta, e.g. Farfalle (pasta bows)
600ml (1pint) boiling water
50g (2oz) pine nuts
1 quantity of blue cheese sauce (see page 50)
15ml (tbsp) fresh parsley, chopped to garnish

1 Place pasta in a large bowl add boiling water and

cook at 70P for 10 - 11 minutes until tender, drain.

2 Add the pinenuts and mix well.  Place in a warm

serving dish and cover with sauce.

Serves 4
125g (5oz) onion, chopped
2 cloves garlic, crushed (see Tip, page 40)
25g (1oz) butter
450g (1lb) lean minced beef
100g (4oz) mushrooms, chopped
15ml (1tbsp) tomato purée
400g (14oz) canned chopped tomatoes
150ml (

1

/

4

pint) hot beef stock

salt and pepper to taste
12 pieces of lasagne
300ml (

1

/

2

pint) cheese sauce (see page 50)

extra grated cheese to sprinkle
15ml (1tbsp) fresh oregano, chopped to garnish

1 Place onion, garlic and butter in a bowl, heat on

100P for 3 minutes. Add the mince, cook on 70P
for 8 minutes, stir twice during cooking.

2 Add mushrooms, purée, tomatoes, stock and

seasoning. Cook on 70P for 20 minutes until
thickened, stir every 5 - 6 minutes.

3 Place 3 - 4 pieces of lasagne in a bowl, cover with

boiling water. Cook on 100P for 4 minutes until
tender enough to bend. Remove from water, dry on
kitchen paper. Repeat for the remaining lasagne.

4 Place a large spoonful of meat mixture at one end

of a piece of lasagne, roll up and place seam side
down in a deep, square 25cm (10") dish. Repeat
for remaining lasagne. Place any
remaining meat around the filled lasagne.

5 Pour the cheese sauce on top of the filled lasagne.

Sprinkle generously with cheese and parsley.

6 Place on turntable, use sequence programming to

cook on 70P for 12 minutes, then on DUAL GRILL,
70P for 8 minutes until brown and crispy.

Place half a lemon in a bowl, add 300ml (

1

/

2

pint) water and heat on 100P for 10 - 12 minutes.
Wipe the oven using a dry cloth.

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45

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

Help Line: 08705 274277 (office hours)

Serves 4 - 6
PASTRY:
125g (5oz) plain flour
100g (4oz) plain wholemeal flour
125g (5oz) butter
cold water to mix
FILLING:
200g (7oz) pecan nuts
225g (8oz) brown sugar
90ml (6tbsp) golden syrup
75g (3oz) butter, melted
3 eggs (size 3), beaten
5ml (1tsp) vanilla essence

1 To prepare pastry combine the flours and rub in the

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

2 Line a greased 25.4cm (10") flan dish with pastry

and prick the base. Place on the turntable and cook
on 50P for 10 minutes

3 Spread pecan nuts evenly over base, prepare filling.
3 Beat the sugar, syrup, butter, eggs and vanilla

essence together until smooth. Pour over nuts.

4 Place on the low rack, use sequence programming

to cook on 30P for 14 minutes, then on DUAL GRILL,
30P for 5 - 6 minutes until golden brown. 

Serves 4 - 6
FILLING:
225g (8oz) raspberries, fresh or frozen
2 eating apples, peeled and thinly sliced
50g (2oz) brown sugar
15ml (1tbsp) Crème de Cassis (optional)
CRUMBLE:
75g (3oz) butter
125g (5oz) plain flour
100g (4oz) ground almonds
75g (3oz) caster sugar
50g (2oz) toasted flaked almonds

1 Place raspberries, apples, sugar and crème de

cassis in a 1.5 litre (2

1

/

2

pint) casserole dish,  mix

well. Heat on 100P for 6 minutes, stir every minute.
Put to one side whilst preparing crumble.

2 Rub the butter into the flour until mixture resembles

fine breadcrumbs, stir in the ground almonds and
caster sugar.

3 Spoon the crumble evenly on top of the fruit.
4 Place on the low rack, cook on DUAL GRILL, 30P for

5 minutes 30 seconds.

Serves 4 - 6
175g (6oz) stoned dates, chopped
200ml (7floz) boiling water
3.75ml (

3

/

4

tsp) bicarbonate of soda

2.5ml (

1

/

2

tsp) vanilla essence

10ml (2tsp) instant coffee dissolved in a little water
75g (3oz) butter
125g (5oz) caster sugar
2 eggs (size 3), beaten
175g (6oz) plain flour
1 quantity of Toffee & Walnut sauce (see page 50).

1 Place the dates in a large bowl, add the boiling

water, bicarbonate of soda, vanilla essence and
dissolved coffee, mix well. 

2 Cream butter and sugar together in a separate bowl

until light and fluffy, beat in the eggs. Fold in the
flour and dates, mix well . The resulting mixture will
be sloppy. Grease and line the base of a 1.2 litre (2
pint) pudding basin with kitchen paper, pour in the
pudding mixture. 

3 Place on turntable, cook on 50P for 12 - 13 minutes

until a skewer comes out clean.

4 Pour the sauce over the pudding. Serve hot.

R-754M/R-765M O/M & C/B  02/01/2002  13:07  Page 45

46

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

Help Line: 08705 274277 (office hours)

Place a 1 litre (1

3

/

4

pint) tub of ice-cream on the turntable (lid removed). heat on 50P for 1

1

/

2

- 2 minutes.

Break 50g (2oz) chocolate into small pieces and
place in a bowl. Heat on 100P for 2 minutes, stir
every 30 seconds until evenly melted.

Serves 4
450ml (

3

/

4

pint) milk

150ml (

1

/

4

pint) double cream

6 eggs (size 3), beaten
100g (4oz) Demerara sugar
2.5ml (

1

/

2

tsp) grated nutmeg

175g (6oz) mixed dried fruit
50g (2oz) walnuts, chopped
225g (8oz) thick white sliced bread, buttered
25g (1oz) Demerara sugar to sprinkle

1 Mix the milk, cream, eggs, sugar and nutmeg in a

bowl.

2 In a separate bowl mix the dried fruit and walnuts.
3 Place a layer of bread, buttered side up, on the

bottom of a greased dish. Sprinkle with the dried
fruit mixture and add a little of the milk mixture.
Repeat this process for remaining ingredients,
finishing with a layer of bread and reserving
enough milk mixture to cover. Sprinkle with
Demerara sugar.

4 Place on the turntable and cook on 30P for 25

minutes, then on DUAL GRILL, 30P for 5 minutes,
until set, golden and crispy.

Serves 6 - 8
150ml (

1

/

4

pint) sunflower oil

225g (8oz) soft brown sugar
3 eggs (size 3), beaten
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
1.25 ml (

1

/

4

tsp) salt

10ml (2tsp) cinnamon
300g (11oz) carrots, grated
100g (4oz) walnut halves, roughly chopped
ICING:
225g (8oz) cream cheese 
grated rind of 1 lemon
5ml (1tsp) lemon juice
30ml (2 tbsp) icing sugar
25g (1oz) walnuts, finely chopped to sprinkle

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 (4oz) of
chopped dates. Prepare and cook as Carrot Cake

1 Combine the oil, sugar and eggs. Fold in the flour,

bicarbonate of soda, salt and cinnamon. Add the
carrots and walnuts, mix well.

2 Grease and line a 20.4cm (8") soufflé dish with

greaseproof paper, pour in the cake mixture.

3 Place on turntable, cook on 50P for 20 - 22 minutes

until  a skewer comes out clean. Allow to cool
before decorating.

4 To prepare icing, combine cream cheese, lemon

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

R-754M/R-765M O/M & C/B  02/01/2002  13:07  Page 46