Sharp R-21AM Spécifications télécharger pdf (Page 76)

RECIPES

Serv

450g potato, grated

125g cheddar cheese, grated

75g fresh wholemeal breadcrumbs

150g courgette, sliced

100g carrot, grated

100g celery, sliced

2 eggs (medium), beaten

150ml (

pint) milk

100g courgette, sliced

75g cheddar cheese, grated to sprinkle

1 Combine the potato, cheese and breadcrumbs in a

bowl. (Ensure all of the water is squeezed out of the

grated potato.)

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 and

pour over the egg and milk. Finally, arrange slices of

courgette over the top and sprinkle with cheese.

3 Place on the low rack and bake on DUAL

CONVECTION, 190ºC, 50% for 25 minutes.

EGETABLE LAYERED LOAF

Serv

100g vegetable oil

5ml (1 tsp) paprika

5ml (1 tsp) english mustard powder

5ml (1 tsp) ground cumin

10ml (2 tsp) fennel seeds

2 garlic cloves, finely chopped

15ml (1 tbsp) ginger purée

salt and pepper to taste

900g potato unpeeled and washed, cut into

approx. 3cm pieces

1 Preheat the oven to CONVECTION 250ºC.

2 Place the oil, paprika, mustard, cumin, fennel seeds,

garlic, ginger and seasoning in a bowl and mix well. Add

the potato, stir to coat with the spices.

3 Turn out into a 25cm (10”) flan dish and arrange in a

single layer.

4 Place on the low rack and cook on DUAL

CONVECTION, 250ºC, 30% for 35 minutes.

PICY POTATOES

Serves

15ml (1 tbsp) sunflower oil

1 clove garlic, crushed (see tip, page 60)

2 medium carrots, cut into strips

150g baby sweetcorn

100g button mushroom, halved

100g beansprout

100g mange-tout

1 red pepper, seeded and sliced

1 yellow pepper, seeded and sliced

6 spring onions, chopped

100g canned water chestnuts, sliced

2 sticks celery, sliced

225g canned pineapple chunks

300g cabbage, shredded

1 quantity of sweet & sour sauce (see page 93)

1 Place the oil, garlic, carrot and sweetcorn in a large

bowl and mix well. Cover and cook on 100% for 4 - 5

minutes.

2 Stir in the mushroom, beansprout, mange-tout, red

and yellow pepper, spring onion, chestnuts, celery,

pineapple and cabbage.

3 Cover and cook on 100% for 4 minutes until the

vegetables are tender.

4 Add sweet and sour sauce, stir and cook on 100% for

4 minutes.

WEET

SOUR VEGETABLES

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Sharp R-21AM Spécifications Page 76

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