R-959SLMAA (serv.man4). Including Cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 97

95

275g potato, cooked and mashed
275g self raising flour
100g mature cheddar cheese, grated
5ml (1 tsp) salt
5ml (1 tsp) mixed dried herbs (see tip, page 63)
2 cloves garlic, crushed (see tip, page 67)
10ml (2 tsp) whole grain mustard
1 egg (medium), beaten
75ml (5 tbsp) milk
1 egg (medium), beaten to glaze
5ml (1 tsp) fresh parsley, chopped to sprinkle

1  Place the potato, flour, cheese, salt, herbs, 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. 20cm (8") in 

diameter. Place in a 25cm (10") flan dish, brush with egg to 
glaze, sprinkle with parsley.

3  Place on the low rack, and bake on DUAL CONVECTION, 

220ºC, 30% for 20 minutes until golden.

  Serve with soup, cheese or salad.

175g wholemeal self raising flour
100g medium oatmeal
2.5ml (

1

/

2

 tsp) salt

5ml (1 tsp) bicarbonate of soda
25g margarine
120ml (8 tbsp) natural yoghurt
90ml (6 tbsp) milk
1 egg (medium), beaten to glaze

1  Combine flour, oatmeal, salt, bicarbonate of soda in a large 

bowl. Rub in the margarine.

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  Preheat the oven to CONVECTION 220ºC.
5  Use a knife to mark into 8 wedges, cut only halfway through 

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

6  Place on the low rack, bake on DUAL CONVECTION, 

200ºC, 10% for 15 minutes until golden.

  Serve with cheese and a salad.

175g date, chopped
150ml (

1

/

4

 pint) boiling water

225g plain flour
125g wholemeal flour
125g caster sugar
2.5ml (

1

/

2

 tsp) salt

2.5ml (

1

/

2

 tsp) bicarbonate of soda

100g margarine
125g walnut, roughly chopped
150ml (

1

/

4

 pint) milk

1 egg (medium), beaten

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

to cool.

2  Place flours, sugar, salt and bicarbonate of soda in a bowl, 

mix well. Rub in margarine until mixture resembles fine 
breadcrumbs, stir in walnut.

3  Add the date mixture, milk and egg, mix well.
4  Grease and line, with greaseproof paper, the base of a 1.5 

litre (2

1

/

2

 pint) loaf dish.

  Spoon in mixture and smooth the surface.
5  Preheat the oven to CONVECTION 200ºC.
6  Place on the low rack, bake on DUAL CONVECTION, 

200ºC, 50% for 20 minutes until a skewer comes out clean.

  Serve sliced, spread generously with butter.

Microwave Tip: Drying breadcrumbs
Spread 100g fresh breadcrumbs evenly over a large plate.
Heat on 100% for 2 - 3 minutes, stir every minute until crispy.

R-959(SL)M-AA.indb   95

R-959(SL)M-AA.indb   95

2/13/13   2:50:21 PM

2/13/13   2:50:21 PM