R-795M (serv.man28). Cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 11

46

75g (3oz) celery, sliced
125g (5oz) carrots, chopped
2 cloves garlic, crushed (see tip, page 52)
100g (4oz) leeks, sliced
125g (5oz) black eyed beans, cooked
125g (5oz) chick peas, chopped
125g (5oz) kidney beans, cooked
100g (4oz) sweetcorn, canned
400g (14oz) chopped tomatoes, canned
1 pint hot vegetable stock
salt and pepper to taste

1 Place the celery, carrots, garlic and leeks in a 2.5 litre

bowl and cook on 100% for 3 minutes.

2 Place the remaining ingredients into the bowl and

mix well.

3 Cook on 50% for 35 minutes, stirring 2 - 3 times

during cooking. 

15ml (1 tbsp) sunflower oil
225g (8oz) onion, finely chopped
400g (14oz) broccoli, broken into small florets
25g (1oz) plain flour
1 litre (1

3

/

4

pints) hot vegetable stock

300ml (

1

/

2

pint) milk

225g (8oz) Double Gloucester cheese, grated
salt and pepper to taste

1 Place oil, onion and broccoli in a large bowl, mix well.

Cover and cook on 100% for 5 minutes.

2 Stir in the flour to form a paste, add the stock, milk

and cheese, mix well. Cover and cook on 100% for
10 minutes.

3 Blend in a food processor. Return to bowl and

season. Heat on 70% for 18 minutes, stir 3 - 4 times.

50g (2oz) butter
50g (2oz) fresh brown breadcrumbs
75g (3oz) cooked ham, finely chopped
90ml (6tbsp) double cream
salt and pepper to taste
5ml (1tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1tbsp) lemon juice 
75g (3oz) Double Gloucester cheese, grated
fresh parsley sprigs to garnish 

1 Place the butter in a bowl and heat on 100% for 30

seconds. Stir in the breadcrumbs and ham, add
enough cream to bind the mixture. Season with salt
and pepper to taste and stir in the parsley.

2 Cut the avocados in half, remove the stone and brush

the flesh with lemon juice. Fill each avocado half with
the breadcrumb mixture. 

3 Place the avocados in a large flan dish and sprinkle

with the grated cheese. 

4 Place the dish on the rack, use sequence

programming to cook on 100% for 2 minute, then on
GRILL - 1 for 8 minutes until brown and crispy.

6 medium open cap mushrooms
75g (3oz) butter
2 cloves garlic, crushed (see tip, page 52)
75g (3oz) fresh breadcrumbs
50g (2oz) cheese, grated

1 Remove and chop mushroom stalks. Place mushroom

caps on the turntable, open side up.

2 Heat butter with garlic on 100% for 1 minute, stir in

chopped mushroom stalks and breadcrumbs. Fill
mushrooms with mixture, sprinkle with cheese.     

3 Cook on the turntable on GRILL - 3 for 10 -11 minutes.

Stilton stuffed mushrooms: Omit garlic and grated cheese. Add 100g (4oz) Stilton crumbled at

Stage 2.

R-795M New CkBk  4/8/02  8:30 AM  Page 46