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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  28/3/01  8:41 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  28/3/01  8:41 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

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Help Line: 08705 274277 (office hours)

R-874M/R-84STM Op Man/Ck Bk  28/3/01  8:41 am  Page 54

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)
150ml (

1

/

2

pint) milk

75g (3oz) Cheddar cheese, grated to sprinkle
15ml (1 tbsp) fresh parsley, chopped

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 the layers. Finally, sprinkle
with grated cheese and parsley over the top.

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

220°C, 50%, for 20 minutes.

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

1

/

2

“) fresh root ginger, peeled and grated

2 cloves garlic, crushed (see Tip, page 51)
675g (1

1

/

2

lb) cooked potatoes, cut into

2.5cm (1”) pieces
pinch of salt

1 Place the oil, cinnamon, coriandar, cayenne

pepper, sesame and caraway seeds in a 2.5 litre
(approx. 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 the potatoes and salt.

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

minutes, stir every 2 - 3 minutes.

Serves 4
15ml (1 tbsp) sunflower oil
1 clove garlic, crushed (see Tip, page 51)
2 medium carrots, cut into strips
150g (5

1

/

2

oz) fresh baby sweetcorn

100g (4oz) button mushrooms, halved
50g (2oz) beansprouts
100g (4oz) mange-tout
1 red pepper, seeded and thinly sliced
1 yellow pepper, seeded and thinly sliced
6 spring onions, chopped
100g (4oz) canned water chestnuts, sliced
2 sticks celey, sliced
225g (8oz) canned pineapple chunks
300g (11oz) cabbage, shredded
1 quantity of sweet and sour sauce (see page 61)

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.

55

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

Help Line: 08705 274277 (office hours)

R-874M/R-84STM Op Man/Ck Bk  28/3/01  8:41 am  Page 55