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Serves 4
50g (2oz) fresh breadcrumbs
50g (2oz) Parmesan cheese, freshly grated
1 egg (size 3), beaten
4 chicken fillets (200g (7oz) each)
25g (1oz) plain flour
400g (14oz) canned chopped tomatoes
1 clove garlic, crushed (see Tip, below)
10ml (2 tsp) fresh oregano, chopped
300ml (

1

/

2

pint) chicken stock

salt and pepper to taste
50g (2oz) Cheddar or Parmesan cheese, grated

1 Combine breadcrumbs and cheese.
2 Beat the egg on a plate. Dip each breast first into

the egg and then into the breadcrumb mixture until
thoroughly coated, place in a 2.5 litre (approx. 4
pints) casserole dish and put to one side.

3 Place flour in a bowl, mix to a paste with a little

of the tomato juice. Stir in the rest of the
tomatoes, garlic, oregano and chicken stock, salt
and pepper, mix well. Heat on 100% for 5
minutes, stirring every minute until thickened.

4 Spoon tomato mixture over the chicken breasts.
5 Place on the low rack, cook for 30 minutes on

DUAL - 1, 200°C, 70%. 

6 Rearrange the chicken pieces twice whilst cooking.
7 Sprinkle generously with grated cheese, 15 minutes

before the end of cooking.

Serves 4
4 chicken fillets (200g (7oz) each)
45ml (3 tbsp) clear honey
5ml (1 tsp) whole grain mustard
2.5ml (

1

/

2 

tsp) dried tarragon (see Tip, page 53)

15ml (1 tbsp) tomato purée
150ml (

1

/

4

pint) chicken stock

15ml (1 tbsp) cornfour
salt and pepper

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

over the chicken.

3 Cook on 70% for 22 minutes. Turnover and coat the

chicken with the sauce several times during cooking.

Serves 4
600g (1lb 6oz) chicken, cubed
225g (8oz) mushrooms, sliced
100g (4oz) leeks, sliced
10ml (2 tsp) English mustard powder
salt and pepper
SAUCE:
75g (3oz) butter
2 spring onions, sliced
75g (3oz) mushrooms, sliced
25g (1oz) plain flour
300ml (

1

/

2

pint) milk

salt and pepper
250g (9oz) mascarpone cheese 

1 Place the chicken, mushrooms, leeks, mustard,

salt and pepper into a 2.5 litre (approx. 4 pints)
bowl with 50g butter and cook on 100% for 7 -
8 minutes, stir twice.

2 Place the remaining butter, spring onions and

mushrooms in a bowl, heat on 100% for 1
minute until melted.

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

100% for 6 minutes, stir every 2 minutes until
thick and smooth. Season with salt and pepper.

4 Mix the mascarpone cheese into the sauce and

pour the sauce over chicken mixture. Mix well.

5 Place on the low rack and bake on DUAL - 1,

200°C, 50% for 20 minutes. Stir halfway
through the cooking time.

Place 3 - 4 cloves of garlic on the turntable. Heat on 100% for 30 seconds, squeeze at one end until the
clove pops out.

Place 100g (4oz) honey in a bowl. Heat on 100% for 1 minute until runny.

51

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R-874M/R-84STM Op Man/Ck Bk  30/3/01  9:11 am  Page 51

Serves 4 - 6
10ml (2 tsp) olive oil
175g (6oz) onion, chopped
1 clove garlic, crushed (see Tip, page 51)
2 leeks, sliced
100g (4oz) mushrooms, thickly sliced
10ml (2 tsp) chopped fresh basil
10ml (2 tsp) chopped fresh oregano
225g (8oz) red split lentils
800g (1

3

/

4

lb) canned chopped tomatoes

450ml (

3

/

4

pint) hot vegetable stock

1 bay leaf
salt and pepper to taste
12 sheets lasagne (spinach)
600ml (1 pint) cheese sauce (see page 61)
50g (2oz) cheddar cheese, grated

1 Place the oil, onion and garlic in a bowl, cook

for 2 minutes on 100%.

2 Add the leeks, mushrooms, basil, oregano and lentils

and then cook for a further 5 minutes on 100%.

3 Stir in the tomatoes with the vegetable stock and

the bay leaf.

4 Cover and cook for 20 minutes on 70%.
5 Season with salt and pepper then remove the

bay leaf.

6 Make the cheese sauce.
7 Put a layer of the lentil mixture into the base of a

deep, 25.4cm (10”) square dish.  Cover with
some lasagne and then some of the cheese
sauce.  Repeat, making the last layer cheese
sauce, add the grated cheese.

8 Place on low rack and cook on DUAL - 1,

200°C, 50% for 20 minutes.

Serves 4
500g (1lb 2oz) tofu, drained
100g (4oz) Mozzarella, thinly sliced
75g (3oz) Danish Blue, thinly sliced
1 quantity Spicy Tomato Sauce (see page 61)

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, place in a large flan dish. Pour in sauce. 

3 Place on turntable, cook on 50% for 12 - 14

minutes.

Place 8 - 10 pre-cooked crisp taco shells on
kitchen paper on the turntable. Heat on 100% for
1

1/

2

- 2  minutes until warm. Spoon in filling as

preferred.

Serves 4 - 6
30ml (2 tbsp) olive oil
175g (6oz) onion, chopped
2 cloves garlic, crushed (see Tip, page 51)
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 (1 tsp) ground cumin
10ml (2 tsp) 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 (1 tbsp) cornflour blended with water

1 Place the oil, onion, garlic and tomato purée in a

large bowl. Heat on 100% for 2 minutes.

2 Add the carrots, red and green pepper and

sweetcorn, mix well. Cover and cook on 100%
for 3 minutes. 

3 Stir in the remaining ingredients (apart from the

cornflour). Mix well and cook on 70% for 20
minutes, stir 3 - 4 times during cooking.

4 Add the blended cornflour, mix well and cook on

100% for 5 - 6 minutes.

52

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Help Line: 08705 274277 (office hours)

R-874M/R-84STM Op Man/Ck Bk  30/3/01  9:11 am  Page 52

Serves 2
2 baking potatoes (approx. 250g (9oz)) each
50g (2oz) butter
100g (4oz) Double Gloucester cheese, finely chopped
15ml (1 tbsp) chives, chopped
50g (2oz) mushrooms, finely chopped
salt and pepper to taste
Cheese & sweetcorn jackets:  Omit the Double
Gloucester cheese, chives and mushrooms.  Add
100g (4oz) of grated Cheddar cheese and 50g (2oz)
sweet corn kernels at Stage 2.

1 Prick each potato in several places. Place in a

flan dish on low rack. Cook on DUAL - 1, 250°C,
70% for 14 - 15 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 low

rack. Cook on DUAL - 2, 50% for 7 - 8 minutes
until brown and crispy.

Serves 4
600g (1

1

/

2

lb) canned, chopped tomatoes

150g (5

1

/

2

oz) red pesto

600g (1

1

/

2

lb) sun-dried tomatoes, chopped

salt and pepper to taste
500g (1lb 2oz) fresh ravioli (meat or vegetarian)
600ml (1 pint) cheese sauce (see page 61)
150g (5

1

/

2

oz) mozzarella cheese

1 Empty the tomatoes into a large bowl and cook

on 100% for 8 minutes to reduce the juice.

2 Combine the Pesto and sun-dried tomatoes with

the tomatoes and season.

3 Spread a 

1/3

of this sauce over the base of a

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

1/3

of the

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

4 Sprinkle the grated mozzarella all over and

place on the low rack. Cook on DUAL - 1,
220°C, 50% for 25 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 (1 tsp) dried mixed herbs (see Tip, page 53)
225g (8oz) Cheddar cheese, grated
Variation:
Stilton & mushrooms:  Replace bacon with 125g (5oz)
sliced mushrooms and Cheddar with Stilton.

1 Line a 25cm (10") flan dish with pastry. 
2 Place bacon and onion in a bowl, cook on 100%

for 3 minutes.

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 low rack, and cook on DUAL - 1,

220°C, 30% for 25 minutes until set and brown.

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.

53

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Help Line: 08705 274277 (office hours)

R-874M/R-84STM Op Man/Ck Bk  30/3/01  9:11 am  Page 53

Serves 4
30ml (2 tbsp) groundnut oil
1 clove garlic, crushed (see Tip, page 51)
4 spring onions, sliced
100g (4oz) button mushrooms, halved
50g (2oz) peas
175g (6oz) long grain white rice, cooked
15ml (1 tbsp) dark soy sauce
2 eggs (size 3), beaten
salt and pepper to taste

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.

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.

Serves 4
125g (5oz) onion, chopped
2 cloves garlic, crushed (see Tip, page 51)
25g (1oz) butter
450g (1lb) lean minced beef
100g (4oz) mushrooms, chopped
15ml (1 tbsp) 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 61)

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

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

100% for 2 minutes. Add the mince, cook on 100%
for 7 minutes, stir halfway through cooking.

2 Add mushrooms, purée, tomatoes, stock and

seasoning. Cook on 70% for 25 minutes until
thickened, stir every 5 minutes.

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

boiling water. Cook on 100% 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 25.4cm (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 oregano.

6 Place on low rack, cook on DUAL - 1, 220°C, 70%

for 20 minutes until brown and crispy.

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

1 Slice the top of each tomato and scoope out the

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

3 Place on the low rack and cook on DUAL - 2, 50%

for 10 minutes until the tomatoes are tender and
the cheese is brown and crispy.

54

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

Help Line: 08705 274277 (office hours)

R-874M/R-84STM Op Man/Ck Bk  30/3/01  9:11 am  Page 54