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A41118,R207 O/M

TINSEB027WRRZ-K41 UK R207

24

Serves 4          
25g margarine
450g turkey, cubed
150g button mushrooms, sliced
150g leeks, sliced
salt and pepper

Sauce:
50g margarine
50g plain flour
5ml (1 tsp) cayenne pepper
30ml (2 tbsp) english mustard powder
100g creamed coconut
300ml (

1

/

2 

pint) milk

salt and pepper
250g mascarpone cheese

1 Place the magarine, turkey, mushrooms, leeks, salt

and pepper into a 2.5 litre (approx. 4 pint) casserole
dish and cook on HIGH (100%) for 10 minutes.

2 To make sauce, place margarine in a bowl and

heat on HIGH (100%) for 30 seconds until
melted.

3 Stir in the flour, cayenne pepper, mustard

powder and creamed coconut.

4 Whisk in the milk and cook on HIGH

(100%) for 5 minutes, stir every 2 minutes
until thick and smooth. Season with salt and
pepper.

5 Mix the mascarpone cheese into the sauce and

pour the sauce over the turkey mixture. Mix well.

6 Place on the turntable and cook on MEDIUM

HIGH (70%) for 20 minutes.

Serves 4          
4 boneless chicken breasts (approx. 200g each)
75ml (5 tbsp) clear honey
30ml (2 tbsp) honey mustard
2.5 ml (

1

/

2 

tsp) dried tarragon

30ml (2 tbsp) tomato purée
150ml (

1

/

4 

pint) chicken stock

15ml (1 tbsp) cornflour blended with water
salt and pepper to taste

1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and

pour over the chicken.

3 Cook on MEDIUM HIGH (70%) for 30

minutes then HIGH (100%) for 5 minutes.
Turnover and coat the chicken with the sauce
3-4 times during cooking.

Serves 4          
125g onion, chopped
2 cloves garlic, crushed
150g mushrooms, chopped
450g minced beef
15ml (1 tbsp) tomato purée
400g canned, chopped tomatoes
150ml (

1

/

4 

pint) hot beef stock

15ml (1 tbsp) cornflour, mix with water
salt and pepper to taste
8 sheets of lasagne
300ml (

1

/

2 

pint) cheese sauce (See Page 26)

extra grated cheese to sprinkle

1 Place onion, garlic and mushrooms in a dish.

Cook on MEDIUM HIGH (70%) for 3
minutes.

2 Add beef, tomato purée, tomatoes, beef

stock, cornflour and seasoning.  Cook on
MEDIUM HIGH (70%) for 20 minutes, stir
2 - 3 times.

3 Cover the base of a deep, square 20.4cm (8’’)

dish with half of the meat mixture, followed
by a layer of lasagne sheets. Cover with half
of the sauce. Repeat, finishing with the cheese
sauce. Sprinkle generously with grated
cheese.

4 Cook on MEDIUM HIGH (70%) for 30

minutes.

R-207  03.12.2 7:41 PM  Page 24

A41118,R207 O/M

25

TINSEB027WRRZ-K41 UK R207

Serves 4          
225g mushrooms, sliced
125g onion, chopped
1 clove garlic, crushed
60ml (4 tbsp) tomato purée
300ml (

1

/

2 

pint) red wine

5ml (1 tsp) dried oregano
5ml (1 tsp) dried parsley
salt and pepper to taste 
4 chicken fillets (approx. 200g each)

1 Place mushrooms, onion and garlic in a 2.5

litre (approx. 4 pint) casserole dish. Cook on
HIGH (100%) for 3 minutes.

2 Stir in all remaining ingredients except for the

chicken. Mix well.

3 Add chicken fillets and coat with the sauce.
4 Cook on MEDIUM HIGH (70%) for 30

minutes.  Stir and coat the chicken twice
during cooking.

Serve with rice or jacket potatoes.

Serves 4         
200g courgettes, sliced
100g leeks, sliced
2 clove garlic, crushed
100g mushrooms, halved 
400g canned, chopped tomatoes
400g canned, mixed beans in tomato sauce
100g fresh baby sweetcorn, chopped
5ml (1 tsp) fennel seeds  
300ml (

1

/

2 

pint) hot vegetable stock 

salt and pepper to taste

1 Place the cougettes, leeks, garlic and mushrooms

in a 2.5 litre (4 pint) casserole dish, mix well. 

2 Add the tomatoes, beans, sweetcorn, fennel and

stock. Season and mix well.

3 Cook on MEDIUM HIGH (70%) for 15

minutes, then on HIGH (100%) for 15
minutes, stir 2-3 times during cooking.

Serve with rice or baked potatoes.

Serves 2
2 baking potatoes, (approx. 250g each)
100g cooked ham, chopped
200g double gloucester cheese, finely chopped
15ml (1 tbsp) fresh chives, chopped
100g mushrooms, finely chopped
salt and pepper to taste

1 Prick each potato in several places. Cook on

HIGH (100%) for 10 minutes. Halve each potato
and scoop the flesh into a bowl, add the ham,
cheese, chives and mushrooms. Mix well and
season.

2 Pile mixture back into the potato skins and

place in a flan dish, on the turntable. 

3 Cook on MEDIUM (50%) for 14 minutes.

Serves 4
125g onion, sliced
300g leeks, sliced
125g cooked ham, chopped
600g par-boiled potatoes, thinly sliced
600ml (1 pint) white sauce (See Page 26)
250g cheddar cheese, grated 

1 Mix the onions, leeks and ham in bowl.
2 Place half the leek mixture in a 2.5 litre

(approx. 4 pint) casserole dish cover with half
the potato slices, pour over half the sauce
and sprinkle with half the cheese.
Repeat with the remining ingredients. 

3 Cook on MEDIUM HIGH (70%) for 30

minutes.

R-207  03.11.26 11:05 AM  Page 25

A41118,R207 O/M

TINSEB027WRRZ-K41 UK R207

26

Serves 4          
600g seasonal fresh fruit, lightly cooked
100g brown sugar  
5ml (1 tsp) cinnamon
100g plain wholemeal flour
100g rolled oats 
75g margarine

1 Place the fruit, 50g of the brown sugar and

the cinnamon in a dish, mix well and cook on
HIGH (100%) for 4 minutes.

2 Place flour and oats in bowl, mix well and rub

in margarine, until mixture resembles fine
breadcrumbs.  Add remaining brown sugar,
mix well. Sprinkle over the fruit and cook on
MEDIUM (50%) for 10 minutes.

Stir in 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2.
Serve with vesetables, fish or meat.

Stir 15-30ml (1 - 2 tbsp) fresh, chopped parsley into the finished sauce.
Serve with fish.

Add 225g cooked onion, finely chopped into the sauce at stage 2. Serve
with vegetables.

Omit salt and pepper from  basic recipe.  Add 15 - 30ml (1 - 2 tbsp) caster
sugar at Stage 2.  Serve with puddings as an alternative to custard.

300ml (

1

/

2 

pint)           

25g margarine 
25g plain flour
300ml (

1

/

2 

pint) milk

salt and pepper to taste

1 Place the margarine in a bowl and heat on

HIGH (100%) for 30 seconds, until melted.

2 Stir in the flour and whisk in the milk.  Cook

on HIGH (100%) for 6 minutes, stirring
halfway through cooking, until thick and
smooth. Season with salt and pepper to taste.

Serves 6-8           
175g margarine
100g demerara sugar
200g golden syrup
325g jumbo oats

1 Place the margarine, sugar and syrup and oats in

a large bowl. Heat on HIGH (100%) for 5
minutes, stir every minute until melted, mix well.

2 Spoon mixture into a well greased 25cm (10")

flan dish, smooth the surface. 

3 Place on the turntable and cook on

MEDIUM (50%) for 20 minutes.

Makes 300ml (

1

/

2 

pint) 

Preparation time - 4 - 5 minutes
25g butter
45ml (3 tsp) whole grain mustard
200ml (7 floz) soured cream
salt and pepper to taste
15ml (1 tbsp) fresh parsley, chopped

1 Melt the butter in a bowl on HIGH (100%)

for 1 minute. Add the mustard, soured cream,
salt, pepper and parsley. Mix well.

2 Cook on HIGH (100%) for 3 minutes. Stir

every minute until smooth and thick.

This dish is ideal served with meat or fish.

R-207  03.11.26 5:05 PM  Page 26

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27

TINSEB027WRRZ-K41 UK R207

Serves 4 - 6  (800g)              
200g caster sugar
200g margarine
4 eggs (medium)
200g self raising flour
2” piece, fresh stem ginger, grated
20ml (4 tsp) ground ginger
60ml (4 tbsp) orange juice
topping:

225g cream cheese
grated rind of 1 orange
5ml (1 tsp) orange juice
30ml (2 tbsp) icing sugar

1 Cream the sugar and margarine until light and

fluffy.

2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4 Add the grated fresh ginger, ground ginger and

orange juice then mix to a dropping consistency.

5 Spoon the mixture into a greased and lined 

8” (21cm x 9.5cm) cake dish.

6 Cook on MEDIUM (50%) for 16 minutes.
7 Leave to stand for 10 minutes.
8 To prepare the topping, combine the cream

cheese, orange juice and icing sugar until
smooth. Spread on top of the cake.
Keep refrigerated. 

Serves 4-6  (800g)          
200g caster sugar
200g margarine
4 eggs (medium)
200g self raising flour
5ml (1 tsp) almond essence
20ml (4 tsp) instant coffee
45ml (3 tbsp) hot water
topping:

100g icing sugar
15ml (1 tbsp) water
25g almonds
25g glace cherries

1 Cream the sugar and margarine until light and

fluffy.

2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4 Dissolve the coffee in the hot water and fold into

the mixture, together with the almond essence.

5 Spoon into a greased and lined 8” (21cm x

9.5cm) cake dish.

6 Cook on MEDIUM (50%) for 16 minutes.
7 Leave to stand for 10 minutes.
8 Mix the icing sugar and water to make a

smooth paste.
Drizzle over the cake and sprinkle with the
almonds and cherries.
Keep refrigerated. 

Serves 4-6   (800g) 
200g caster sugar
200g margarine
4 eggs (medium)
100g self raising flour
50g cocoa powder
75g plain or milk chocolate drops

1 Cream the sugar and margarine until light and

fluffy.

2 Beat in the eggs one at a time.
3 Sift the flour and cocoa powder then fold into

the mixture.

4 Add chocolate drops and stir well.
5 Spoon into a greased and lined 8” (21cm x

9.5cm) cake dish.

6 Cook on MEDIUM (50%) for 16 minutes.

R-207  03.11.26 10:58 AM  Page 27