R-32FBSTM. With cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 44

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450g seasonal fresh fruit, lightly cooked
100g brown sugar 
5ml (1 tsp) cinnamon
100g plain wholemeal flour
750g rolled oats 
75g margarine

1 Place the fruit, 50g of the brown sugar and the

cinnamon in a 1.5 litre (2

1

/

2

pint) casserole dish,

mix well.

2 Place flour and oats in a bowl, mix well and rub in

margarine, until mixture resembles breadcrumbs.

3 Add remaining brown sugar, mix well. Sprinkle over

the fruit and cook on 30P for 12 minutes.

2 baking potatoes, (approx. 250g each)
50g butter
100g double gloucester cheese, finely chopped
15ml (1 tbsp) fresh chives, chopped
50g mushrooms, finely chopped
salt and pepper to taste

1 Prick each potato in several places. Cook on 100P for

11 - 12 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 8 - 9 minutes.

30ml (2 tbsp) olive oil
175g onion, chopped
2 cloves garlic, crushed
75g tomato purée
225g carrots, chopped
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
150g fresh baby sweetcorn, chopped
4 sticks celery, sliced
225g courgettes, sliced
5ml (1 tsp) ground cumin
10ml (2 tsp) mild chilli powder
2.5ml (

1

/

2

tsp) cayenne pepper

400g canned, chopped tomatoes
225g canned, haricot beans, drained
400g canned, red kidney beans in chilli sauce
300ml (

1

/

2

pint) hot vegetable stock

15ml (1 tbsp) cornflour blended with water

1 Place the oil, onion, garlic and tomato purée in a large

bowl. Heat on 100P for 2 minutes.

2 Add the carrots, red and green pepper and sweetcorn.

Mix well, cover and cook on 100P for 5 minutes.

3 Stir in the remaining ingredients (apart from the

cornflour). Mix well and cook on 70P for 30 minutes,
stirring 3 - 4 times during cooking.

4 Add the blended cornflour, mix well and cook on 100P

for 5 minutes.

Serve hot with rice or as a filling for tacos.

R-32FBSTM Cookbook  24/06/2004  09:02  Page 42