Sharp R-959SLMAA - Manual (Page 77)

75
RECIPES
Serves 4 - 6
15ml (1 tbsp) olive oil
6 spring onions, sliced
1 small red pepper, seeded and sliced
1 small green pepper, seeded and sliced
175g potato, cooked and sliced
5 eggs (medium), beaten
salt and pepper to taste
75g cheddar cheese, grated
15ml (1 tbsp) fresh parsley, chopped
S PANISH OMELETTE
1 Place the oil in a 25cm (10") flan dish together with the
spring onion, red and green pepper, mix well.
Cook on 100% for 3 - 4 minutes until tender.
2 Add the potato, ensuring the mixture is evenly distributed
over the base of the flan dish, pour in the beaten egg. Season
with salt and pepper, sprinkle with cheese and parsley.
3 Place on low rack, cook on DUAL GRILL, 50% for 10 - 12
minutes until evenly brown and crispy.
Serves 4
2 baking potatoes (approx. 250g each)
100g cooked ham, chopped
200g double gloucester cheese, grated
15ml (1 tbsp) chives, chopped
100g mushroom, finely chopped
salt and pepper to season
C HEESY JACKETS
1 Pierce each potato in several places. Place on turntable and
bake on DUAL CONVECTION, 250ºC, 70% for 16 minutes
until brown and crispy.
2 Halve each potato and scoop the flesh into a bowl, add the
ham, cheese, chives and mushroom, mix well.
Season. Pile the mixture back into the potato skins.
3 Place the filled potatoes in a flan dish on the high rack.
Cook on DUAL GRILL, 50% for 7 - 8 minutes until brown
and crispy.
Serves 4 - 6
PASTRY:
225g self raising flour
100g shredded suet
150ml (
1 /
4
pint) water
FILLING:
25g margarine
6 spring onions, sliced
125g mushroom, sliced
25g plain flour
120ml (8 tbsp) hot chicken stock
142ml (5 fl.oz) single cream
10ml (2 tbsp) whole grain mustard
250g cooked ham, chopped
125g stilton cheese, crumbled
75g mature cheddar cheese, grated
1 egg (medium)
H AM & STILTON TART
1 Sift the flour and salt into a large mixing bowl and stir in the
suet.
2 Gradually mix in 150ml water until a soft dough is formed.
Knead lightly, roll out a base large enough to fit a 20cm (8”)
flan dish.
3 Grease the flan dish and line with the pastry base, set aside
whilst preparing the filling.
4 Place the margarine, onion and mushroom in a bowl, cook on
100% for 3 minutes. Stir in the flour to form a paste.
5 Gradually stir in the stock, cream and mustard.
6 Cook on 100% for 3 minutes, then stir in the ham, cheeses
and egg.
7 Preheat the oven to CONVECTION 220ºC.
8 Pour the filling into the pastry base.
9 Place on the low rack and cook on DUAL CONVECTION,
220ºC, 10% for 25 minutes.
C HEESE & S WEETCORN: Omit the double gloucester cheese, chives and mushrooms.
Add 200g of grated cheddar cheese and 100g sweet corn kernels at Stage 2.
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