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RECIPES
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VEGETABLE CURRY
Serves 4 - 6
15ml (1tbsp) oil
450g (1lb) cauliflower, cut into florets
225g (8oz) parsnips, cut into strips
225g (8oz) carrots, cut into strips
225g (8oz) courgettes, sliced
100g (4oz) celery, sliced
100g (4oz) leeks, sliced
100g (4oz) apple, sliced
50g (2oz) sultanas
75g (3oz) plain flour
30-45ml (2-3tbsp) curry powder to taste
5ml (1tsp) tumeric
5ml (1tsp) English mustard powder
900ml (1
1
/
2
pt) vegetable or chicken stock
1 Place the cauliflower, carrots, parsnips and oil in a
large dish. Cook on 100P for 5 minutes. Stir once.
2 Stir in the flour, curry powder, tumeric and
seasoning.
3 Add the remaining ingredients, and stir in the stock.
4 Cover and cook on 70P for 20 minutes stirring
twice.
Ideal served with rice.
STUFFED TOFU WITH
SPICY TOMATO SAUCE
Serves 4
450g (1lb) tofu, drained
100g (4oz) Mozarella, thinly sliced
75g (3oz) Danish Blue, thinly sliced
1 quantity Spicy Tomato Sauce (see page 50)
1 Cut tofu in half to make 4 pieces.
2 Slice each piece horizontally along one side to
make a pocket. Fill each pocket with sliced cheese
and place in a large flan dish. Pour in the sauce.
3 Place on the turntable and cook on 50P for 12 - 14
minutes.
PIZZA WITH SALAMI & MUSHROOMS
Serves 4
125g (5oz) white self raising flour
125g (5oz) granary flour
2.5ml (
1
/
2
tsp) salt
5ml (1tsp) baking powder
45ml (3tbsp) olive oil
150ml (
1
/
4
pint) milk
90ml (6tbsp) tomato relish
5ml (1tsp) Worcestershire sauce
15ml (1tbsp) fresh oregano
75g (3oz) salami snack sausages, sliced
75g (3oz) mushrooms, sliced
1
/
2
green pepper, thinly sliced
2 medium tomatoes, sliced
200g (7oz) Mozzarella cheese, grated
salt and pepper to taste
1 Place flours, salt and baking powder in a large
bowl, mix well. Blend oil and milk together, stir into
the flour to make a firm dough.
2 Roll out to make a 25.4cm (10") circle. Place in a
greased 25.4cm (10") flan dish.
3 Place on the low rack and cook on DUAL GRILL,
30P for 5 minutes. Carefully turn over, cover with
topping.
3 To prepare the topping, combine the tomato relish,
Worcestershire sauce and 5ml (1tsp) of oregano.
Spread evenly over the uncooked side of the pizza
base. Arrange the salami, mushrooms, green
pepper and tomatoes on top and sprinkle with the
Mozzarella and remaining oregano. Season with
salt and pepper.
4 Place on low rack, cook on DUAL GRILL, 70P for 10
minutes until the vegetables are tender and the
cheese is brown and crispy.
Variations:
Tuna and olive:
Substitute salami with 200g (7oz) canned tuna, chopped and top with 8 whole black olives.
Ham and pineapple:
Substitute salami with 100g (4oz) chopped, cooked ham, add 3 pineapple rings.
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