R-35STM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 47

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

1 Heat the olive oil in a large bowl on 100% for 40

seconds. Stir in the aubergines, and cook on 100% 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% for 22 - 25 minutes, stir every 5 minutes.

3 Stir in the parsley. 

Serve with rice or baked potatoes.

275g short crust pastry
6 slices bacon, chopped
1 large onion, chopped
4 eggs (medium)
300ml (

1

/

2

pint) milk

salt and pepper to taste
5ml (1 tsp) dried mixed herbs
100g Cheddar cheese, grated

1 Line a 20cm flan dish with pastry.  
2 Place the bacon and the onion in a bowl, cover and

cook on 100% for 2 - 3 minutes.  

3 Place the eggs, milk, salt and pepper and mixed herbs

in a bowl and mix thoroughly.  

4 Spread the bacon and onion on pastry base. Pour in

the egg mixture and top with the grated cheese.

5 Cook on 70% for 28 - 30 minutes, until evenly set.

Replace bacon with 125g sliced mushrooms and Cheddar cheese with
Stilton.

: Replace bacon with 125g cooked spinach and Cheddar cheese with

Stilton.

450g Brussels sprouts, peeled
30ml (2 tbsp) water
50g almonds, flaked
50g butter
salt and pepper to taste

1 Place Brussels sprouts and water in a large bowl.

Cover and cook on 100% for 10 minutes, stirring
halfway through cooking. Drain.

2 Place almonds and butter in a dish and cook on 100%

for 2 - 3 minutes. Pour the almond and butter mixture
over sprouts and season to taste.

R-35STM Cookbook  1/14/05  9:54 AM  Page 45