Sharp 209H Dokumentacja Pobierz pdf (Strona 61)

RECIPES

Serves 4

325g potato, cooked and mashed

325g parsnips, cooked and mashed

225g self raising flour

2 cloves garlic, crushed (see tip, page 48)

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. 20cm

in diameter. Place in a 25cm 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.

POTATO BREAD

Serves 4

225g wholemeal self raising flour

150g medium oatmeal

2.5ml (

/2 tsp) salt

2.5ml (

/2 tsp) bicarbonate of soda

50g butter

120ml (4fl.oz) natural yoghurt

90ml (6 tbsp) milk

1 egg (medium), 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 in

diameter. Place in a greased 25cm 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.

SODA BREAD

Serves 6 - 8

175g figs, chopped

150ml (

/4 pint) boiling water

225g plain flour

125g wholemeal flour

125g caster sugar

2.5ml (

/2 tsp) salt

2.5ml (

/2 tsp) bicarbonate of soda

100g butter

125g walnuts, roughly chopped

150ml (

/4 pint) milk

1 egg (medium), 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

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.

FIG & WALNUT BREAD

Microwave Tip: Toasting coconut

Spread 100g desiccated coconut on a plate. Heat on 100% for 2 - 3 minutes, stir every minute.

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