Sharp R-212M, Operation Manual With Cookbook

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27
RECIPES
FRUIT CRUMBLE
Serves 4
Preparation time - 6 - 8 minutes
450g (1lb) seasonal fresh fruit, lightly cooked
100g (4oz) brown sugar
5ml (1tsp) cinnamon
100g (4oz) plain wholemeal flour
75g (3oz) rolled oats & 75g (3oz) butter
1 Place the fruit, 50g (2oz) of the brown sugar
and the cinnamon in a dish, mix well.
2 Place flour and oats in bowl, mix well and rub
in butter, until mixture resembles fine
breadcrumbs. Add remaining brown sugar,
mix well. Sprinkle over the fruit and cook on
MEDIUM (50%) for 12-14 minutes.
STRAWBERRY JAM
Makes 675g(1 1/2 lb)
Preparation time - 15 minutes
675g (11/2lb) strawberries, hulled
45 ml (3tbsp) lemon juice
675g (11/2lb) caster sugar
1 Place strawberries and lemon juice in a very large
bowl, heat on HIGH (100%) for 5 minutes, or
until the fruit has softened. Add sugar, mix well.
2 Cook on MEDIUM HIGH (70%) for 50 mins,
until setting point ❇ is reached, stir every 4-5 mins.
3 Pour into hot, clean jars. Cover, seal and label.
❇
“Setting point”:
To determine setting point, place 5ml (1tsp) of jam onto a chilled saucer. Allow to stand
for 1 min. Move surface of the jam gently with your finger, if the surface wrinkles the setting point has been
reached.
PLAIN MICROWAVE CAKE
Serves 4-6
Preparation time - 6 - 8 minutes
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3)
100g (4oz) self raising flour, sifted
30-45ml (2-3tbsp) milk
1 Line the base of 17.8cm (7”) cake dish with
kitchen paper.
2 Cream the margarine and sugar together until
light and fluffy. Beat in the eggs and fold in the
sifted flour alternately with the milk.
3 Pour into prepared container.
Cook on HIGH (100%) for 4 mins, until a
skewer comes out cleanly.
4 Leave the cake to stand for 5 mins before turning out.
MOIST CARROT CAKE
Serves 4-6
Preparation time - 12 - 14 minutes
300ml (1/2 pint) sunflower oil
225g (8oz) brown sugar
3 eggs (size 3)
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
10ml (2tsp) cinnamon
175g (6oz) carrot, grated
100g (4oz) walnut halves, chopped
topping: 225g (8oz) low fat cream cheese
grated rind of 1 lemon/5ml (1tsp) lemon juice
30ml (2tbsp) icing sugar
25g (1oz) walnuts, chopped to sprinkle
1 Beat together the oil, sugar and eggs, until well
mixed. Fold in flour, bicarbonate of soda, and
cinnamon. Add carrots and walnuts then mix well.
2 Pour cake mixture into a greased, lined 20.4cm
(8”) soufflé dish. Cook on MEDIUM (50%) for
25 minutes, until firm to the touch and a skewer
comes out clean. Allow to cool before
decorating.
3 To prepare the topping, combine the cream
cheese, lemon rind, lemon juice and icing sugar
until smooth. Spread evenly over the top of the
cake and sprinkle with the walnuts.
Keep refrigerated.