Sharp R-959SLMAA - Manual (Page 97)

95
RECIPES
Serves 4
275g potato, cooked and mashed
275g self raising flour
100g mature cheddar cheese, grated
5ml (1 tsp) salt
5ml (1 tsp) mixed dried herbs (see tip, page 63)
2 cloves garlic, crushed (see tip, page 67)
10ml (2 tsp) whole grain mustard
1 egg (medium), beaten
75ml (5 tbsp) milk
1 egg (medium), beaten to glaze
5ml (1 tsp) fresh parsley, chopped to sprinkle
P OTATO BREAD
1 Place the potato, flour, cheese, salt, herbs, 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 (8") in
diameter. Place in a 25cm (10") flan dish, brush with egg to
glaze, sprinkle with parsley.
3 Place on the low rack, and bake on DUAL CONVECTION,
220ºC, 30% for 20 minutes until golden.
Serve with soup, cheese or salad.
Serves 4
175g wholemeal self raising flour
100g medium oatmeal
2.5ml (
1 /
2
tsp) salt
5ml (1 tsp) bicarbonate of soda
25g margarine
120ml (8 tbsp) natural yoghurt
90ml (6 tbsp) milk
1 egg (medium), beaten to glaze
S ODA BREAD
1 Combine flour, oatmeal, salt, bicarbonate of soda in a large
bowl. Rub in the margarine.
2 Add the yoghurt and milk, mix to form a soft but not sticky
dough.
3 Knead lightly into a round shape approx. 20cm (8") in
diameter. Place in a greased 25cm (10") flan dish.
4 Preheat the oven to CONVECTION 220ºC.
5 Use a knife to mark into 8 wedges, cut only halfway through
dough. Glaze surface with egg, sprinkle with sesame seeds.
6 Place on the low rack, bake on DUAL CONVECTION,
200ºC, 10% for 15 minutes until golden.
Serve with cheese and a salad.
Serves 6 - 8
175g date, 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 margarine
125g walnut, roughly chopped
150ml (
1 /
4
pint) milk
1 egg (medium), beaten
D ATE & WALNUT BREAD
1 Place date in a large bowl, add the boiling water, leave aside
to cool.
2 Place flours, sugar, salt and bicarbonate of soda in a bowl,
mix well. Rub in margarine until mixture resembles fine
breadcrumbs, stir in walnut.
3 Add the date mixture, milk and egg, mix well.
4 Grease and line, with greaseproof paper, the base of a 1.5
litre (2 1 /
2
pint) loaf dish.
Spoon in mixture and smooth the surface.
5 Preheat the oven to CONVECTION 200ºC.
6 Place on the low rack, bake on DUAL CONVECTION,
200ºC, 50% for 20 minutes until a skewer comes out clean.
Serve sliced, spread generously with butter.
Microwave Tip: Drying breadcrumbs
Spread 100g fresh breadcrumbs evenly over a large plate.
Heat on 100% for 2 - 3 minutes, stir every minute until crispy.
R-959(SL)M-AA.indb 95 R-959(SL)M-AA.indb 95 2/13/13 2:50:21 PM 2/13/13 2:50:21 PM