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48

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

Help Line: 08705 274277 (office hours)

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

Preparation Time - 20 Minutes

1 Prick each potato in several places. Place in a

flan dish on the rack. Cook on DUAL GRILL-1,
100% for 14 - 16 minutes until brown and crispy.
Turnover after 7 minutes.

2 Halve each potato and scoop the flesh into a

bowl, add the butter, cheese, chives and
mushrooms, mix well. Season. Pile the mixture
back into the potato skins.

3 Place the filled potatoes in a flan dish on the

rack. Cook on DUAL GRILL-1, 50% for 7 - 8
minutes until brown and crispy.

Serves 4-6
225g (8oz) shortcrust pastry
225g (8oz) onion, finely sliced
25g (1oz) butter
15 stuffed green olives, sliced
3 eggs (size 3), beaten
300ml (

1

/

2

pint) single cream

salt and pepper to taste
150g (5

1

/

2

oz) Gouda cheese, grated

5ml (1tsp) fresh parsley, chopped

Preparation Time - 25 Minutes

1 Line a 20.4 (8") flan dish with shortcrust pastry.
2 Place onion and butter in a bowl. Heat on 100%

for 3 minutes. Drain. Spread the onions evenly
over the pastry base, top with olives.

3 Combine the eggs and cream. Season.
4 Pour cream mixture over the onions. Cover with

cheese and sprinkle with parsley. 

5 Place on the turntable, bake at 130˚C for 40 -

45 minutes.

Serves 4 - 6
300g (11oz) short crust pastry
6 rashers of bacon, chopped
125g (5oz) onion, finely chopped
4 eggs (size 3) 
300ml (

1

/

2

pint) milk

salt and pepper to taste
5ml (1tsp) dried mixed herbs
225g (8oz) Cheddar cheese, grated

Preparation Time - 18 Minutes

1 Line a 10" flan dish with pastry.  Cook on 50%

for 10 minutes.

2 Place bacon and onion in a bowl, cook on

100% for 3 minutes. Drain

3 Place eggs, milk, seasoning in a bowl, mix well.
4 Spread bacon and onion evenly over the pastry.

Pour egg mixture over, top with grated cheese.

5 Place on the turntable, and cook at 130˚C for 

40 minutes, until set, brown and crispy.

Cook’s Tip: Wooden skewers
To remove food easily from wooden skewers, soak the skewers in water for 30 minutes prior to using them.

Microwave Tip: Softening cream cheese
Place 225g (8oz) cream cheese on a plate. Heat
on 30% for 1 minute until soft.

Microwave Tip: Drying herbs
Place a handful of fresh herbs between two sheets of kitchen paper on the turntable. Heat on 70% for 3 minutes
until dry. Ensure the herbs do not become too dry. Woody herbs will take a little longer.

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49

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

Help Line: 08705 274277 (office hours)

Serves 4
30ml (2tbsp) groundnut oil
1 clove garlic, crushed (see Tip, page 46)
4 spring onions, sliced
100g (4oz) button mushrooms, halved
50g (2oz) peas
175g (6oz) long grain white rice, cooked
15ml (1tbsp) dark soy sauce
2 eggs (size 3), beaten
salt and pepper to taste

Preparation Time - 8 Minutes

1 Place the oil, garlic, spring onions, mushrooms

and peas in a large bowl, mix well. Heat on
100% for 2 minutes.

2 Stir in the rice and soy sauce. Heat on 100% for

6 - 7 minutes, stir every 2 - 3 minutes until the
rice is evenly hot.

3 Pour egg over the rice, do not stir into the rice.

Cook on 100% for 2 minutes and then break up
the egg and stir evenly into the rice. Season.

Serves 4
225g (8oz) Fettuccine or other pasta 
600ml (1pint) boiling water
225g (8oz) button mushrooms, halved
4 shallots, finely sliced
4 rashers bacon, chopped
25g (1oz) butter
300ml (

1

/

2

pint) single cream

1 egg (size 3), beaten
15ml (1tbsp) fresh oregano, chopped
100g (4oz) peas
salt and pepper to taste

Preparation Time - 10 Minutes

1 Place the Fettuccine in a large bowl. Add the

boiling water and cook on 70% for 10 - 12
minutes until the pasta is tender, drain.

2 Place the mushrooms, shallots, bacon and butter

in a bowl. Cook on 100% for 3 minutes. Drain.

3 Beat the cream, egg and oregano together, add

the mushroom mixture and peas. Season with salt
and pepper to taste.

4 Pour over the cooked Fettuccine, toss gently, and

heat on 70% for 5 minutes, stir after 3 minutes.

Serves 4
30ml (2tbsp) olive oil
125g (5oz) onion, finely chopped
1 stick celery, finely sliced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
225g (8oz) beef fillet, thinly sliced into 
5cm (2") strips
2.5ml (

1

/

2

tsp) cayenne pepper

5ml (1tsp) ground cumin
grated rind of 1 lemon
75g (3oz) canned sweetcorn, drained
225g (8oz) white long grain rice
600ml (1 pint) hot beef stock
salt and pepper to taste

Preparation Time - 12 Minutes

1 Place the oil, onion, celery, green and red

pepper in a large bowl, mix well. Heat on 100%
for 2 minutes. Stir in the beef and cook on 100%
for 5 - 6 minutes, stir halfway through cooking.

2 Stir in the remaining ingredients and cook on

70% for 14 - 15 minutes until the rice is tender
and all the beef stock has been absorbed, stir 2 -
3 times during cooking.

Variation:
Chicken Risotto: Substitute beef fillet for 225g
(8oz) chicken breast fillet.

Microwave Tip: Softening avocados
Pierce an unpeeled avocado in several places. Place
on the turntable and heat on 100% for 1 minute.
Allow to cool before peeling.

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50

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Help Line: 08705 274277 (office hours)

Serves 4 - 6
450g (1lb) potatoes, grated
125g (5oz) Cheddar cheese, grated
125g (5oz) fresh wholemeal breadcrumbs
2 small courgettes, sliced
1 large carrot, grated
2 sticks celery, sliced
2 eggs (size 3)
150 ml (

1

/

4

pint) milk

75g (3oz) Cheddar cheese, grated to sprinkle

15ml (1tbsp) fresh parsley, chopped
Preparation Time - 20 Minutes

1 Combine the potato, cheese and breadcrumbs in

a bowl.

2 Line the base of a greased 1.5 litre loaf dish with

half of the potato mixture. Place a layer of
courgettes on top of the mixture, followed by a
layer of carrot, then a layer of celery. Add the
remaining potato mixture. Beat the egg and milk
together and pour over layers. Finally, sprinkle
with grated cheese and parsley over the top.

3 Place on the turntable. Use sequence

programming to cook on 70% for 17 minutes,
then on DUAL GRILL-1, 70% for 7 minutes.

Serves 4
30ml (2tbsp) vegetable oil
10ml (2tsp) ground cinnamon
10ml (2tsp) ground coriander
5ml (1tsp) cayenne pepper
10ml (2tsp) sesame seeds
5ml (1tsp) caraway seeds
50g (2oz) butter
1.3cm (

1

/

2

”) fresh root ginger, peeled and grated

2 cloved garlic, crushed (see Tip, page 46)
675g (1

1

/

2

lb) cooked potatoes, cut into 

2.5cm (1”) pieces
pince of salt

Preparation Time - 12 Minutes

1 Place the oil, cinnamon, coriander, cayenne

pepper, sesame and caraway seeds in a 2.5 litre
(approximately 4 pint) casserole dish, mix well.
Heat on 100% for 1 minute.

2 Add the butter, ginger and garlic. Cook on 70%

for 3 minutes. Stir in e potatoes and salt.

3 Place on the turntable, cook on 50% for 8 - 10

minutes, stir every 2 - 3 minutes.

Serves 4
15ml (1tbsp) sunflower oil
1 clove garlic, crushed (see Tip, page 46)
2 medium carrots, cut into strips
150g (5

1

/

2

oz) fresh baby sweetcorn

100g (4oz) button mushrooms, halved
100g (4oz) beansprouts
100g (4oz) mange-tout
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
6 spring onions, chopped
100g (4oz) canned water chestnuts, sliced
2 sticks celery, sliced
225g (8oz) canned pineapple chunks
300g (11oz) cabbage, shredded
1 quantity of sweet and sour sauce (see page 57)

Preparation Time - 15 Minutes

1 Place the oil, garlic, carrots and sweetcorn in a

large bowl and mix well. Cover and cook on
100% for 4 - 5 minutes.

2 Stir in the mushrooms, beansprouts, mange-tout,

red and yellow pepper, spring onion, chestnuts,
celery, pineapple and cabbage.

3 Cover and cook on 100% for 6 - 8 minutes until

the vegetables are tender, stir thoroughly halfway
through cooking and add the sweet and sour
sauce.

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51

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Help Line: 08705 274277 (office hours)

Serves 4 - 6
SYRUP:
300ml (

1

/

2

pint) water

200g (7oz) brown sugar
60ml (4tbsp) golden syrup
50g (2oz) butter
grated rind of 1 large orange (optional)
DUMPLINGS:
125g (5oz) self raising flour
50g (2oz) butter
15ml (1tbsp) caster sugar
1 egg (size 3), beaten

Preparation Time - 8 Minutes

1 Place syrup ingredients in a 2.5 litre (approx. 4

pint) casserole dish, mix well. Cook on 100% for
8 - 10 minutes until sugar dissolves and sauce is
thick , stir every 2 minutes.

2 Place flour in a bowl, rub in butter until mixture

resembles fine breadcrumbs, stir in sugar. Bind
with egg. If mixture is too dry, add a little water. 

3 Roll into 6 equal sized balls (if sticky, add a little

flour), place into hot syrup, allow space to
spread. Cover dish. Cook on 100% for 8 - 9
minutes, turn over after 4 minutes.  

Serves 6
175g (6oz) butter
175g (6oz) caster sugar
3 eggs (size 3)
175g (6oz) self raising flour
grated rind of 1 orange
50g (2oz) plain or milk chocolate, broken into

pieces

Preparation Time - 8 Minutes

1 Grease and line the base of a 20.4cm (8”) cake

dish with greaseproof paper.

2 Cream butter and sugar, beat in eggs. Fold in

flour. Place half the mixture in a separate bowl,
stir in orange rind. Heat chocolate on 100% for
2 minutes, stir every 30 seconds until melted. Stir
chocolate into remaining mixture. Place alternate
spoonfuls of the two mixtures into prepared dish.

3 Use a skewer to swirl mixture creating a marbled

effect, smooth the surface.

4 Cook on 100% for 6 minutes until a skewer

comes out clean. Allow to cool before turning
out.

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

Preparation Time - 15 Minutes

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.  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 turntable, use sequence

programming to cook for 10 minutes on 30%,
then for 8 minutes on DUAL GRILL-1 30% until
set.

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

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