R-35STM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 48

46

PASTRY:
125g plain flour
100g plain wholemeal flour
125g butter
cold water to mix
FILLING:
225g pecan nuts or walnuts
225g brown sugar
90ml (6 tbsp) golden syrup
75g butter, melted
3 eggs (medium), beaten
5ml (1 tsp) vanilla essence 

1 To make the pastry, combine the flours and rub in the

butter until the mixture resembles fine breadcrumbs.
Add enough cold water to form a soft but not sticky
dough. 

2 Line a greased 25cm flan dish with the pastry and

spread the pecan nuts evenly over the base.

3 To prepare the filling, beat together the brown sugar,

golden syrup, butter, eggs and vanilla essence. Pour
over the pecan nuts.  

4 Cook on 30% for 30 minutes, until evenly set.

Serve hot or cold with ice-cream. 

450g courgettes, sliced
275g baby carrots
45ml (3 tbsp) water
125g mushrooms, sliced
175g roasted cashew nuts
300ml (

1

/

2

pint) cheese sauce (See Page 51)

50g fresh wholemeal breadcrumbs
50g Cheddar or Parmesan cheese, grated

1 Place courgettes in a bowl with 15ml (1 tbsp) water.

Cover and cook on 100% for 6 minutes. Drain.  

2 Place baby carrots in a bowl with 30ml (2 tbsp) water.

Cover and cook on 100% for 6 minutes. Drain and
add the mushrooms, cook on 100% for 1 minute.
Add the courgettes and mix well.

3 Place the vegetables in a serving dish, cover with the

cashew nuts and add the sauce. Sprinkle with the
breadcrumbs and cheese.

4 Cook on 50% for 10 minutes.

15ml (1 tbsp) sunflower oil
30ml (2 tbsp) soy sauce
15ml (1 tbsp) sherry
2.5cm root ginger, peeled and finely grated 
1 garlic clove, crushed
2 medium carrots, cut into fine strips 
100g button mushrooms, chopped
50g beansprouts
100g mange-tout
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
100g canned water chestnuts, sliced

1

/

4

head of chinese leaves, thinly sliced

1 Place the oil, soy sauce, sherry, ginger, garlic and

carrots in a large bowl, mix thoroughly.  

2 Cover and cook on 100% for 5 minutes, stirring once.
3 Add the button mushrooms, beansprouts,

mange-tout, red pepper, spring onions, water
chestnuts and chinese leaves. Mix thoroughly.

4 Cook on 100% for 6 minutes, until the vegetables are

tender. Stir twice during cooking.

Stir fried vegetables are ideally served with meat or
fish.

R-35STM Cookbook  1/14/05  9:54 AM  Page 46