R-24STM (serv.man8) - Sharp Home Appliance User Guide / Operation Manual. Page 30

Serves 4
Preparation time  -  25 minutes
15ml (1 tbsp) olive oil
200g (8oz) aubergines, cut in 2.5cm (1”) cubes
100g (4oz) leeks, sliced
1 clove garlic, crushed
50g (2oz) celery, sliced
500g (1lb 2oz) canned, chopped tomatoes
300g (12oz) canned, mixed beans, drained
2 vegetable stock cubes
2.5ml (

1

/

2 

tsp)  basil

50g (2oz) fresh baby sweetcorn, chopped
salt and pepper to taste

1 Place the oil, aubergine, leeks, garlic and celery

in a 2.5 litre (4 pint) casserole dish, mix well.
Heat on 100P for 4 - 5 minutes, stir after 3
minutes.

2 Add the tomatoes, beans, crumbled stock cubes

basil and sweetcorn. Season and mix well.

3 Cover and cook on 70P for 20 minutes, stir twice

during cooking.

Serve with rice or baked potatoes.

Serves 2           
Preparation time  -  20 minutes
2 baking potatoes, (approx. 250g (9oz) each)
50g (2oz) butter
100g (4oz) Double Gloucester cheese, finely chopped
15ml (1 tbsp) fresh chives, chopped
50g (2oz) mushrooms, finely chopped
salt and pepper to taste

1 Prick each potato in several places. Cook on

100P for 12 - 13 minutes. Halve each potato
and scoop the flesh into a bowl, add the butter,
cheese, chives and mushrooms. Mix well and
season.

2 Pile mixture back into the potato skins and place

in a flan dish, on the turntable. 

3 Cook on 50P for 10 - 12 minutes.

Serves 4          
Preparation time  -  15 minutes
450g (1lb) par-boiled potatoes, thinly sliced
225g (8oz) Cheddar cheese, thinly sliced
125g (5oz) onion, sliced
225g (8oz) leeks, sliced
100g (4oz) cooked ham, chopped
600ml (1 pint) white sauce (See Page 29)
50g (2oz) cheese, grated 

1 Place alternate layers of potato, cheese, onion,

leek, ham and white sauce in a casserole dish,
until all ingredients are used. Top with grated
cheese. 

2 Cook on 70P for 25 - 30 minutes.

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Serves 4
Preparation time  -  10 minutes
225g (8oz) mushrooms, sliced
125g (5oz) onion, chopped
1 clove garlic, crushed
60ml (4 tbsp) tomato purée
300ml (

1

/

2

pint) red wine

5ml (1 tsp) dried oregano
5ml (1 tsp) dried parsley
salt and pepper to taste 
4 chicken fillets (200g (7oz) each)

1 Place mushrooms, onion and garlic in a large

casserole dish. Cook on 100P  for 3 minutes.

2 Stir in all remaining ingredients except for the

chicken. Mix well.

3 Add chicken fillets and coat with the sauce.
4 Cook on 70P for 25 minutes.  Stir and coat the

chicken twice during cooking.

Serve with rice or jacket potatoes.

R-24STM O/M + CkBk  5/4/01  8:40 am  Page 28