VEGETABLE LAYERED LOAF
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.
SPICY POTATOES
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.
Garnish with fresh chopped coriander, serve with
grilled or roasted meats.
SWEET AND SOUR VEGETABLES
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
RECIPES
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