DOWNLOAD Sharp R-85STMA (serv.man15) Service Manual ↓ Size: 2.72 MB | Pages: 68 in PDF or view online for FREE

59

325g potato, cooked and mashed
325g parsnips, cooked and mashed
225g self raising flour
2 cloves garlic, crushed (see tip, page 48)
10ml (2 tsp) whole grain mustard
2 eggs (medium), beaten
75ml (5 tbsp) milk
5ml (1 tsp) fresh parsley, chopped to sprinkle

1  Place the potato, parsnips, flour, garlic and mustard in 

a large bowl, mix well.

2  Add the egg and milk, mix to form a soft dough. 

Knead the dough into a round shape approx. 20cm 
in diameter. Place in a 25cm flan dish, sprinkle with 
parsley.

3  Place on the low rack and cook on DUAL - 1, 220°C, 

30% for 25 minutes until golden.

  Serve with soup, cheese or salad.

225g wholemeal self raising flour
150g medium oatmeal
2.5ml (

1

/

2

 tsp) salt

2.5ml (

1

/

2

 tsp) bicarbonate of soda

50g butter
120ml (4fl.oz) natural yoghurt
90ml (6 tbsp) milk
1 egg (medium), beaten to glaze
sesame seeds to sprinkle

1  Combine flour, oatmeal, salt, bicardonate of soda in a 

large bowl. Rub in the butter.

2  Add the yoghurt and milk, mix to form a soft but not 

sticky dough.

3  Knead lightly into a round shape approx. 20cm in 

diameter. Place in a greased 25cm flan dish.

4  Use a knife to mark into 8 wedges, cut only halfway 

through the dough. Glaze surface with egg, sprinkle 
with sesame seeds.

5  Place on low rack, bake in a preheated oven on 

DUAL - 1, 200°C, 10% for 17 - 18 minutes until golden.

  Serve with cheese and a salad.

175g figs, chopped
150ml (

1

/

4

 pint) boiling water

225g plain flour
125g wholemeal flour
125g caster sugar
2.5ml (

1

/

2

 tsp) salt

2.5ml (

1

/

2

 tsp) bicarbonate of soda

100g butter
125g walnuts, roughly chopped
150ml (

1

/

4

 pint) milk

1 egg (medium), beaten

1  Place figs in a large bowl, add the boiling water, leave 

aside to cool.

2  Preheat the oven to Convection 180°C.
3  Place flours, sugar, salt and bicarbonate of soda in a 

bowl, mix well. Rub in butter until mixture resembles 
fine breadcrumbs, stir in walnuts.

4  Add the fig mixture, milk and egg, mix well.
5  Grease and line the base of a 1.5 litre (2

1

/

2

 pint), 

straight-sided loaf dish with greaseproof paper. Spoon 
in loaf mixture and smooth the surface.

6  Place on the low rack, cook in a preheated oven on 

DUAL - 1, 180°C, 50% for 20 minutes, until a skewer 
comes out cleanly.

  Serve sliced, spread generously with butter.

Microwave Tip: Toasting coconut
Spread 100g desiccated coconut on a plate. Heat on 100% for 2 - 3 minutes, stir every minute.

60

BISCUITS:
100g butter
50g caster sugar
100g self raising flour
25g cocoa powder
2.5ml (

1

/

2

 tsp) vanilla essence

BUTTERCREAM:
50g butter
75g icing sugar
30ml (2 tbsp) cocoa powder

1  Grease two small round baking trays

2  Combine all the biscuit ingredients in a bowl, rub in 

then mix well.

3  Preheat the oven to CONVECTION 200°C.

4  Divide the mixture into 16 even sized pieces and roll 

into balls, Place apart on two greased baking trays. 

Flatten each ball slightly with a fork.

5  Place one tray on the low rack and the other on 

the high rack. Bake at CONVECTION 200°C for 12 

minutes. Rotate and change the trays over halfway 

through cooking time.

6  To prepare the butter cream, cream the butter and 

icing sugar until fluffy. Add the cocoa and mix well.

7  When biscuits are cool, spread with butter cream and 

sandwich together to make 8 chocolate creams.

1.5 litres (2 pints) milk
200g pudding rice
75g caster sugar
50g butter
5ml (1 tsp) ground nutmeg (optional)

1  Place the milk into a 1.5 litre (2

1

/

2

 pint) casserole dish. 

heat on 100% for 8 minutes.

2  Stir in the rice, sugar and butter. Heat on 100% for 5 

minutes.

3  Place on the low rack and cook on DUAL - 1, 180°C, 

30% for 60 minutes. Stir 2 - 3 times during cooking 

and again at the end of cooking.

4  Sprinkle with ground nutmeg to serve.

450g self raising flour
100g butter
100g caster sugar
100g sultanas
2 eggs (medium), beaten with milk to
make 300ml (

1

/

2

 pint)

1 egg (medium), beaten to glaze

1  Preheat the oven to 220°C.

2  Place the flour in the bowl and rub in the butter.

3  Add the sugar and the fruit.

4  Mix together the milk and egg.

5  Make a well in the flour, add almost all of the liquid 

and mix with a round bladed knife.

6  On a floured surface, knead the dough very lightly 

until it is just smooth.

7  Divide the mixture in two, flatten until approx. 2cm 

thick, then cut each peice of dough into seven rounds 

(approx. 6.2cm each).

8  Grease two flan dishes, place seven scones in each 

dish. Place one dish on the high rack and the other 

dish on the low rack.

9  Cook at 220°C for 12 minutes, then swap the 

position of the dishes and cook for a further 10 

minutes, until well-risen and brown.

Substitute white self raising flour with wholemeal self raising flour, omit raisins.

Cheese & chive scones: Omit sugar and sultanas. Add 175g grated Cheddar cheese, 15ml 

(1 tbsp) dried chives, salt and pepper at Stage 2.

61

Cheese sauce:  

Stir in 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2. 
Serve with vegetables, fish or meat.

Parsley sauce:  

Stir 15 - 30ml (1 - 2 tbsp) chopped parsley into the finished sauce. Serve with fish.

Onion sauce:    

Stir 225g cooked onion, finely chopped, into the finished sauce. 
Heat on 100% for 1 minute before serving. Serve with meat or vegetables.

Sweet white sauce: Omit salt and pepper from basic recipe. Add 15 - 30ml (1 - 2 tbsp) caster sugar at 

Stage 2. Serve with puddings as an alternative to custard.

25g butter 
25g plain flour
300ml (

1

/

2

 pint) milk

salt and pepper to taste

1  Place the butter in a bowl and heat on 100% for 1 

minute, until melted.

2  Stir in the flour and whisk in the milk.  Cook on 100% 

for 8 minutes, stir every 2 minutes until thick and 
smooth. Season with salt and pepper to taste.

25g butter
45ml (3 tbsp) whole grain mustard
200ml (7fl.oz) soured cream
salt and pepper to taste

1  Place butter in a bowl, heat on 100% for 30 seconds. Add 

the mustard, soured cream, salt, and pepper, mix well.

2  Cook on 100% for 4 minutes, stir every minute, until 

smooth and thick.

  Serve with meat or fish.

125g onion, finely chopped
1 green pepper, finly chopped
2 cloves garlic, crushed (see tip, page 48)
30g butter
30g plain flour
30ml (2 tbsp) white wine vinegar
30ml (2 tbsp) soy sauce
300ml (

1

/

2

 pint) hot chicken stock

50g soft dark brown sugar

1  Place the onion, green pepper, garlic and butter in a 

bowl, mix well. Cook on 100% for 2 minutes.

2  Stir in the flour, gradually add the vinegar, soy sauce, 

stock and sugar. Cook on 100% for 3 - 4 minutes, stir 
every minute until the mixture has thickened. Blend in 
a food processor for a smoother sauce.

3 rashers bacon, chopped (optional)
150g carrot, chopped
225g onion, chopped
2 cloves garlic, crushed (see tip, page 48)
800g canned, chopped tomatoes
300ml (

1

/

2

 pint) red wine

45 - 60ml (3 - 4 tsp) medium chilli sauce
10ml (2 tsp) whole grain mustard
30ml (2 tbsp) tomato purée

1  Place bacon, carrot, onion and garlic in a large bowl, 

cover and heat on 100% for 3 minutes.

2  Add all other ingredients to bacon mixture and mix 

well. Cook 70% for 35 minutes.

3  Blend in a food processor until smooth, return to 

bowl and cook on 70% for 3 minutes.

  Serve with stuffed tofu, see page 52.

62

75g Blue Stilton cheese, finely chopped
300ml (

1

/

2

 pint) soured cream

150ml (

1

/

4

 pint) white wine

15ml (1 tbsp) cornflour blended with water
30ml (2 tbsp) fresh parsley, chopped
salt and pepper to taste

1  Place the cheese, cream wine, cornflour and parsley 

in a bowl, mix well. Season.

2  Heat on 100% for 8 minutes, stir twice during 

cooking and again before serving.

  Ideal served with pasta.

50g butter
50g plain flour
75g brown sugar
15ml (1 tbsp) golden syrup
150ml (

1

/

4

 pint) double cream

300ml (

1

/

2

 pint) milk

60ml (4 tbsp) brandy to taste

1  Place butter in a bowl, heat on 100% for 1 minute 

until melted. Stir in flour, heat on 100% for 1 minute.

2  Combine sugar, syrup, cream and milk, heat on 100% 

for 2 minutes. 

3  Gradually add cream mixture to the butter and flour 

mixture. Heat on 100% for 5 - 6 minutes, stir every 
minute until smooth and thick. Stir in brandy.

  Serve hot with Figgy Pudding (page 56).

675g strawberries, washed, hulled and 

quartered

45ml (3 tbsp) lemon juice
675g preserving sugar

1  Place strawberries and lemon juice in a very large bowl.
2  Heat on 100% for 5 minutes until strawberries have 

softened. Add the sugar, mix well.

3  Cook on 70% for 40 minutes until setting point (*) is 

reached, stir every 4 - 5 minutes.

4  Pour into hot, clean jars. Cover, seal and label.

100g butter
450g caster sugar
45ml (3 tbsp) cornflour
juice of 4 medium lemons
grated rind of 2 lemons
4 egg yolks (medium), beaten

1  Place butter and sugar in a bowl. Heat on 100% for 2 

minutes until melted. 

2  Mix cornflour, lemon juice and rind. Stir into the 

butter and sugar mixture. Heat on 100% for 2 
minutes until sugar has dissolved. Cool slightly.

3  Beat in the egg yolks, cook on 50% for 10 - 12 

minutes, stir every 2 minutes until thickened.

4  Pour into hot, clean jars. Cover, seal and label.

* Setting point
To determine, place 5ml (1 tsp) jam onto a saucer. Chill. 
Move surface of jam with finger, if it wrinkles, setting point has been reached. 

Raspberry jam:  Replace 675g strawberries with  675g raspberries.

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.