R-33STM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 45

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Serves 4-6     

175g (6oz) walnuts, finely chopped
225g (8oz) fresh brown breadcrumbs
100g (4oz) Cheddar cheese, grated
1 small onion, finely chopped
50g (2oz) mushrooms, finely sliced
10ml (2tsp) fresh parsley, chopped
90ml (6tbsp) milk
4 eggs (size 3), beaten
30ml (2tbsp) whole grain mustard
salt and pepper to taste
100g (4oz) fresh spinach, washed and chopped
5ml (1tsp) water
125g (5oz) cottage cheese
50g (2oz) Cheddar cheese, grated to sprinkle

1 Grease a 1.5 litre (21/2 pint) loaf dish and line

the base with greaseproof paper.  

2 Place the walnuts, breadcrumbs, cheese, onion,

mushrooms, parsley, milk, eggs and mustard in
a large bowl. Mix thoroughly and season with
salt and pepper to taste.

3 Place spinach in a separate bowl, add 5ml

(1tsp) water. Cook on 100% (HIGH) for 2-3
minutes.  Drain.

4 Divide nut mixture in half. Put one half in the

base of the loaf dish and smooth the surface.

5 Spread cottage cheese over this layer, followed

by the spinach and the remaining nut mixture.
Smooth the surface, sprinkle with cheese.

6 Cook on 50% (MEDIUM) for 25 minutes, until a

skewer comes out cleanly. 

Serves 4             
15ml (1tbsp) olive oil
450g (1lb) aubergines, cut in 2.5cm (1”) cubes
225g (8oz) onions, roughly chopped
1 clove garlic, crushed
3 sticks of celery, chopped
450g (1lb) canned, chopped tomatoes
5ml (1tsp) fresh basil, chopped
pinch of allspice
100g (4oz) canned butter beans
100g (4oz) canned black eyed beans
100g (4oz) okra
salt and pepper to taste
30ml (2tbsp) fresh parsley, chopped 

1. Heat the olive oil in a large bowl on 100% 

(HIGH) for 40 seconds. Stir in the aubergines,
and cook on 100% (HIGH) for 5 minutes. Add
the onions, garlic and celery, mix thoroughly.

2 Add the tomatoes, basil, allspice, beans and

okra.  Season with  salt and pepper. Cover and
cook on 70% (MEDIUM HIGH) for 22-25
minutes, stir every 5 minutes.

3 Stir in the parsley.  

Serve with rice or baked potatoes.

Serves 2     

2 baking potatoes, (approx. 250g (9oz) each)
50g (2oz) butter
100g (4oz) blue cheese, chopped
15ml (1tbsp) fresh chives, chopped
50g (2oz) mushrooms, sliced
salt and pepper to taste

1 Prick each potato in several places. Cook on

100% (HIGH) for 11-12 minutes. Halve and
scoop the flesh into a bowl, add the butter,
cheese, chives, mushrooms, salt and pepper,
mix thoroughly.

2 Pile mixture into the potato skins and place in a

flan dish. 

3 Cook on 50% (MEDIUM) for 8-9 minutes, until

the cheese has melted.

2. R-33STM  COOK BOOK  12/1/2000  11:19  Page 43