User manual SHARP R-953M COOK-BOOK

[. . . ] COOKERY BOOK SHARP ELECTRONICS (U. K. ) Ltd Sharp House, Thorp Road, Newton Heath, Manchester, M10 9BE, United Kingdom. TCADCA008URRO Printed in the United Kingdom. INTRODUCTION CONTENTS Cooking Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Defrosting (Microwave) (Meat, Poultry, Fish, Fruit, General) . . . . . . . . . . Recipes: Starters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 1 3 4 5 Dual Cook (Microwave & Convection) . . . . . . . . . . . . . . . . . . . . . . . . Dual Grill (Microwave & Grill) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Microwave (Cooking) Rice, Pasta, Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] 2 Place oil, onion, celery and garlic in a bowl, heat on HIGH for 2 minutes. Add the bean mixture, breadcrumbs, coriander, cumin, turmeric and tomato purée, mix well. 3 Shape the mixture into 8 even sized burgers, brush with egg and coat with breadcrumbs. Cook on DUAL GRILL, MEDIUM for 8 minutes until evenly brown and crispy on both sides, turn over after 4 minutes. Repeat this process for the remaining burgers. Serve in a bread bun with cheese and relish. BUTTER BEAN CASSEROLE SERVES 4 10ml (2tsp) olive oil 450g (1lb) aubergines, cut in 2. 5cm (1") cubes 225g (8oz) onions, roughly chopped 1 clove garlic, crushed (see Tip, page 29) 3 sticks of celery, sliced 450g (1lb) canned, chopped tomatoes 5ml (1tsp) fresh basil, chopped 2. 5ml (1/2tsp) allspice 225g (8oz) canned butter beans, drained 100g (4oz) fresh okra, whole salt and pepper to taste 30ml (2tbsp) fresh parsley, chopped PREPARATION TIME - 25 MINUTES 1 Place the olive oil, aubergine, onion, garlic and celery in a large bowl, mix well. 3 Stir in the parsley to serve. Serve with rice or baked potatoes. BLUE CHEESE & CHIVE JACKETS SERVES 2 2 baking potatoes (approx. 250g (9oz)) 50g (2oz) butter 100g (4oz) blue cheese, finely chopped 15ml (1tbsp) chives, chopped 50g (2oz) mushrooms, finely chopped salt and pepper to taste Variation: Cheese & sweetcorn jackets: Omit the blue cheese, chives and mushrooms. Add 100g (4oz) of grated Cheddar cheese and 50g (2oz) sweet corn kernels at Stage 2. PREPARATION TIME - 20 MINUTES 1 Pierce each potato in several places. Place on turntable and bake on DUAL COOK 250°C, MEDIUM HIGH for 15 minutes until brown and crispy. 2 Halve each potato and scoop the flesh into a bowl, add the butter, cheese, chives and mushrooms, mix well. Cook on DUAL GRILL, MEDIUM for 7-8 minutes until brown and crispy. 35 VEGETARIAN S PINACH & MUSHROOM LASAGNE SERVES 4-6 75g (3oz) butter 225g (8oz) mushrooms, thickly sliced 1 vegetable stock cube, crumbled 900g (2lb) frozen spinach 2. 5ml (1/2tsp) nutmeg 325g (12oz) cottage cheese salt and pepper to taste 12 pieces of lasagne 300ml (1/2 pint) cheese sauce (see page 65) 100g (4oz) Cheddar or Parmesan cheese, grated Microwave Tip: Garlic bread 75g (3oz) butter, 2 cloves garlic, crushed, one small French stick, sliced. Wrap the stick in kitchen paper and heat on MEDIUM for 1-2 minutes until butter has melted. PREPARATION TIME - 30 MINUTES 1 Place 50g (2oz) butter in a bowl, heat on HIGH for 30 seconds. Stir in remaining butter, nutmeg, cheese, seasoning and mushroom mixture. 3 Line the base of a deep, square 20. 4cm (8") dish with a layer of lasagne, followed by a layer of spinach mixture, cheese sauce and another layer of lasagne. Layer until all ingredients have been used, ensuring the final layer is lasagne, with enough cheese sauce to cover the surface. 4 Place on low rack, cook on DUAL COOK 220°C, MEDIUM for 25 minutes. Blue Cheese & Chive Jackets (page 35); Butter Bean Casserole (page 35); Spinach & Mushroom Lasagne (page 36). 36 COOKING FOR KIDS Chocolate Chip Cookies (page 38); Banana Muffins (page 38); Vegetable Burger (page 38); Pussy Cat Pizza (page 37). P USSY CAT PIZZAS SERVES 6 pizza base, 75g (3oz) self raising flour 75g (3oz) wholemeal flour 5ml (1tsp) baking powder 50g (2oz) Cheddar cheese, grated salt and pepper to taste 120ml (4floz) milk to mix topping: 60-75ml (4-5tbsp) tomato relish 6 cherry tomatoes, sliced 175g (6oz) Mozzarella cheese, finely chopped 2 salami snack sausages, sliced 1 green pepper, thinly sliced Ideal for childrens' parties. PREPARATION TIME - 20 MINUTES 1 To prepare the base, place flours, baking powder, cheese, and seasoning in a bowl, mix well. Place three slices of salami on each face to make two eyes and a nose, use the sliced green pepper to make whiskers placing three slices on each side of the nose. 5 Place on the high rack, cook on DUAL GRILL, MEDIUM LOW for 7-8 minutes until golden. Repeat for remaining pizzas. 37 COOKING FOR KIDS VEGETABLE BURGERS SERVES 4-6 225g (8oz) potatoes, cooked & mashed skins 100g (4oz) baked beans 75g (3oz) Cheddar cheese, grated 100g (4oz) canned mixed vegetables, drained 2 spring onions, finely sliced 5ml (1tsp) fresh parsley, chopped salt and pepper to taste 175g (6oz) fresh wholemeal breadcrumbs 1 egg (size 3), beaten to glaze sesame seeds or sunflower seeds to sprinkle PREPARATION TIME - 12 MINUTES 1 Place potatoes, beans, cheese, vegetables, spring onions and parsley in a bowl, mix well. 2 Shape the mixture into six even sized burgers, 1. 3cm (1/2") thick. Cook on DUAL GRILL, MEDIUM for 8 minutes until brown and crispy on both sides, turn over after 4 minutes. Serve in bread bun with cheese and relish. CHOCOLATE CHIP COOKIES SERVES 6-8 175g (6oz) margarine 100g (4oz) caster sugar 225g (8oz) self raising flour 50g (2oz) milk chocolate, finely chopped 25g (1oz) walnuts, finely chopped The biscuits will be soft when hot but will harden as they cool. PREPARATION TIME - 10 MINUTES 1 Cream margarine and sugar until light and fluffy. Stir in the flour, chocolate and walnuts to make a soft but firm dough. [. . . ] 2 Blend in a food processor until smooth. Serve with stuffed tofu, see page 40. 65 SAUCES & PRESERVES TOFFEE & WALNUT SAUCE MAKES 300ML ( 1/2 PINT) PREPARATION TIME -8 MINUTES 125g (5oz) butter 175g (6oz) dark soft brown sugar 90ml (6tbsp) double cream 50g (2oz) walnuts, finely chopped 1 Combine all ingredients in a bowl, heat on MEDIUM HIGH for 4-5 minutes, stir every minute until sugar has dissolved and the mixture is thick and glossy. Serve hot with ice-cream or Sticky Toffee Pudding (page 53). C HOCOLATE SAUCE MAKES 150ML ( 1/4 PINT) PREPARATION TIME -5 MINUTES 50g (2oz) plain chocolate 30ml (2tbsp) water 90ml (6tbsp) evaporated milk 5ml (1tsp) cornflour 5ml (1tsp) caster sugar 5ml (1tsp) vanilla essence 1 Heat chocolate and water on HIGH for 1 minute, stir after 30 seconds. Finally, stir in the vanilla essence. Serve hot or cold with ice-cream, chocolate sponge. D ATE CHUTNEY MAKES 800g (1 3/4 LB) PREPARATION TIME - 15 MINUTES 225g (8oz) dates, stoned and roughly chopped 225g (8oz) currants 1 medium onion, finely chopped 175g (6oz) brown sugar 2 cloves garlic, crushed (see Tip, page 29) 10ml (2tsp) salt 5ml (1tsp) chilli powder 300ml (1 /2 pint) vinegar 1 Place all ingredients in a large bowl, mix well. Move surface of jam with finger, if it wrinkles, setting point has been reached. S TRAWBERRY JAM MAKES 675g (1 1/2LB) 675g (11 /2 lb) strawberries, washed and hulled 45ml (3tbsp) lemon juice (see Tip, Page 53) 675g (11 /2 lb) caster sugar PREPARATION TIME - 15 MINUTES 1 Place strawberries and lemon juice in a very large bowl. 3 Cook on MEDIUM HIGH for 30-35 minutes until setting point* is reached, stir every 4-5 minutes. [. . . ]