R-895M (serv.man20) - Sharp Home Appliance User Guide / Operation Manual. Page 67

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325g (12oz) potato, cooked and mashed
325g (12oz) parsnips, cooked and mashed
225g (8oz) self raising flour
2 cloves garlic, crushed (see tip, page 54)
10ml (2 tsp) whole grain mustard
2 eggs (medium), beaten
75ml (5 tbsp) milk
5ml (1 tsp) fresh parsley, chopped to sprinkle

1 Place the potato, parsnips, flour, garlic and mustard in

a large bowl, mix well.

2 Add the egg and milk, mix to form a soft dough.

Knead the dough into a round shape approx. 20.4cm
(8") in diameter. Place in a 25cm (10") flan dish,
sprinkle with parsley.

3 Place on the low rack and cook on DUAL - 1, 220°C,

30% for 25 minutes until golden.

Serve with soup, cheese or salad.

225g (8oz) wholemeal self raising flour
150g (5

1

/

2

oz) medium oatmeal

2.5ml (

1

/

2

tsp) salt

2.5ml (

1

/

2

tsp) bicarbonate of soda

50g (2 oz) butter
120ml (4floz) natural yoghurt
90ml (6 tbsp) milk
1 egg (size 3), beaten to glaze
sesame seeds to sprinkle

1 Combine flour, oatmeal, salt, bicardonate of soda in a

large bowl. Rub in the butter.

2 Add the yoghurt and milk, mix to form a soft but not

sticky dough.

3 Knead lightly into a round shape approx. 20cm (8”) in

diameter. Place in a greased 25cm (10”) flan dish.

4 Use a knife to mark into 8 wedges, cut only halfway

through the dough. Glaze surface with egg, sprinkle
with sesame seeds.

5 Place on low rack, bake in a preheated oven on

DUAL - 1, 200°C, 10% for 17 - 18 minutes until golden.

Serve with cheese and a salad.

175g (6oz) figs, chopped
150ml (

1

/

4

pint) boiling water

225g (8oz) plain flour
125g (5oz) wholemeal flour
125g (5oz) caster sugar
2.5ml (

1

/

2

tsp) salt

2.5ml (

1

/

2

tsp) bicarbonate of soda

100g (4oz) butter
125g (5oz) walnuts, roughly chopped
150ml (

1

/

4

pint) milk

1 egg (size 3), beaten

1 Place figs in a large bowl, add the boiling water, leave

aside to cool.

2 Preheat the oven to Convection 180°C.
3 Place flours, sugar, salt and bicarbonate of soda in a

bowl, mix well. Rub in butter until mixture resembles
fine breadcrumbs, stir in walnuts.

4 Add the fig mixture, milk and egg, mix well.
5 Grease and line the base of a 1.5 litre (2

1

/

2

pint),

straight-sided loaf dish with greaseproof paper. Spoon
in loaf mixture and smooth the surface.

6 Place on the low rack, cook in a preheated oven on

DUAL - 1, 180°C, 50% for 20 minutes, until a skewer
comes out cleanly.

Serve sliced, spread generously with butter.

Microwave Tip: Toasting coconut
Spread 100g (4oz) desiccated coconut on a plate. Heat on 100% for 2 - 3 minutes, stir every minute.

R-895M New CkBk  4/8/02  8:31 AM  Page 65