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27

Serves 4          
Preparation time  -  10 minutes
50g (2oz) butter
125g (5oz) onion, finely chopped
125g (5oz) leeks, sliced
50g (2oz) plain flour
5ml (1tsp) mustard powder
300ml (

1

/

2

pint) milk

300ml (

1

/

2

pint) single cream

450g (1lb) cooked turkey, chopped
salt and pepper to taste
15ml (1tbsp) fresh parsley, chopped to garnish

1 Place the butter in a large bowl and heat on

100P for 30 seconds.

2 Stir in the onion and leeks. Cook on 100P for 3

minutes.

3 Stir in the flour and mustard powder, gradually

add the milk and cream.  Cook on 100P for 5-6
minutes, stirring every minute, until smooth and
thickened.

4 Add the turkey and seasoning. Cook on 100P for

13 minutes. Stir 2-3 times.

Garnish with parsley to serve.

Serves 4          
Preparation time  -  6 minutes
4 boneless chicken breasts (200g (7oz) each)
45ml (3tbsp) clear honey
5ml (1tsp) whole grain mustard
2.5 ml (

1

/

2

tsp) dried tarragon

15ml (1tbsp) tomato purée
150ml (

1

/

4

pint) chicken stock

15ml (1tbsp) 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 Cover and cook on 70P for 25 minutes.

Turnover and coat the chicken with the sauce
several times during cooking.

Serves 4
Preparation time  -  10 minutes
225g (8oz) mushrooms, sliced
125g (5oz) onion, chopped
1 clove garlic, crushed
60ml (4tbsp) tomato purée
300ml (

1

/

2

pint) red wine

5ml (1tsp) dried oregano
5ml (1tsp) dried parsley
salt and pepper to taste 
4 chicken fillets (200g (7oz) each)

1 Place mushrooms, onion and garlic in a large

casserole dish. Cook on 100P  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 70P for 25 minutes.  Stir and coat the

chicken twice during cooking.

Serve with rice or jacket potatoes.

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28

Serves 4
Preparation time  -  25 minutes
15ml (1tbsp) olive oil
200g (8oz) aubergines, cut in 2.5cm (1”) cubes
100g (4oz) leeks, sliced
1 clove garlic, crushed
50g (2oz) celery, sliced
500g (1lb 2oz) canned, chopped tomatoes
300g (12oz) canned, mixed beans, drained
2 vegetable stock cubes
2.5ml (

1

/

2

tsp)  basil

50g (2oz) fresh baby sweetcorn, chopped
salt and pepper to taste

1 Place the oil, aubergine, leeks, garlic and celery

in a 2.5 litre (4 pint) casserole dish, mix well.
Heat on 100P for 4-5 minutes, stir after 3
minutes.

2 Add the tomatoes, beans, crumbled stock cubes

basil and sweetcorn. Season and mix well.

3 Cover and cook on 70P for 20 minutes, stir twice

during cooking.

Serve with rice or baked potatoes.

Serves 2           
Preparation time  -  20 minutes
2 baking potatoes, (approx. 250g (9oz) each)
50g (2oz) butter
100g (4oz) Double Gloucester cheese, finely chopped
15ml (1tbsp) fresh chives, chopped
50g (2oz) mushrooms, finely chopped
salt and pepper to taste

1 Prick each potato in several places. Cook on

100P for 12-13 minutes. Halve each potato and
scoop the flesh into a bowl, add the butter,
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 50P for 10-12 minutes.

Serves 4          
Preparation time  -  15 minutes
450g (1lb) par-boiled potatoes, thinly sliced
225g (8oz) Cheddar cheese, thinly sliced
125g (5oz) onions, sliced
225g (8oz) leeks, sliced
100g (4oz) cooked ham, chopped
600ml (1 pint) white sauce (See Page 29)
50g (2oz) cheese, grated 

1 Place alternate layers of potato, cheese, onion,

leek, ham and white sauce in a casserole dish,
until all ingredients are used. Top with grated
cheese. 

2 Cook on 70P for 25-30 minutes.

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Help Line: 08705 274277 (office hours)

29

Serves 4          
Preparation time  -  6 - 8 minutes
450g (1lb) seasonal fresh fruit, lightly cooked
100g (4oz) brown sugar  
5ml (1tsp) cinnamon
100g (4oz) plain wholemeal flour
75g (3oz) rolled oats 
75g (3oz) butter

1 Place the fruit, 50g (2oz) of the brown sugar

and the cinnamon in a dish, mix well.

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

butter, until mixture resembles fine breadcrumbs.
Add remaining brown sugar, mix well. Sprinkle
over the fruit and cook on 50P for 12-14
minutes.

❇

To determine setting point, place 5ml (1tsp) of jam onto a chilled saucer. Allow to stand for 1

min.  Move surface of the jam gently with your finger, if the surface wrinkles the setting point has been reached.

300ml (

1

/

2

pint)           

Preparation time  -  5 - 6 minutes
25g (1oz) butter 
25g (1oz) plain flour
300ml (

1

/

2

pint) milk

salt and pepper to taste

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

30 seconds, until melted.

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

100P for 5 minutes, stirring halfway through
cooking, until thick and smooth. Season with salt
and pepper to taste.

300ml (

1

/

2

pint)        

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

1 Melt the butter in a bowl on 100P for 30 seconds

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

2 Cook on 100P for 3 minutes. Stir every minute

until smooth and thick.

This dish is ideal served with meat or fish.

Stir in 75g (3oz) grated cheese and 5ml (1tsp) mustard powder at Stage 2.
Serve with vegetables, fish or meat.

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

Stir 225g (8oz) cooked onion, finely chopped into the finished sauce.  Heat on
100P for 2-3 minutes before serving. Serve with vegetables.

Sweet white sauce: Omit salt and pepper from  basic recipe.  Add 15-30ml (1-2tbsp) caster sugar at

Stage 2.  Serve with puddings as an alternative to custard.

Makes 675g(1

1

/

2

lb)    

Preparation time  -  15 minutes
675g (1

1

/

2

lb) strawberries, hulled

45 ml (3tbsp) lemon juice
675g (1

1

/

2

lb) preserving sugar

1 Place strawberries and lemon juice in a large bowl,

heat on 100P for 5 minutes, or until the fruit has
softened.  Add sugar, mix well.

2 Cook on 70P for 45-50 mins, until setting point ❇ is

reached, stir every 4-5 mins.

3 Pour into hot, clean jars. Cover, seal and label.

R-244M O/MAN & C/BK  1/30/01  4:14 PM  Page 29

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Help Line: 08705 274277 (office hours)

30

Serves 4-6   (700g) 
Preparation time 12 - 14 minutes

175g (6oz) caster sugar
175g (6oz) margarine
3 eggs (size 3)
175g (6oz) self raising flour
2” piece, fresh stem ginger, grated
15ml (1tbsp) ground ginger
45ml (3tbsp) orange juice
topping: 225g (8oz) cream cheese

grated rind of 1 orange
5ml (1tsp) orange juice
30ml (2tbsp) 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 7”

PYREX cake dish.

6 Cook using Express Cook EC-8 “Cake”.
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   (700g) 
Preparation time 12 - 14 minutes         

175g (6oz) caster sugar
175g (6oz) margarine
3 eggs (size 3)
175g (6oz) self raising flour
5ml (1tsp) almond essence
15ml (1tbsp) instant coffee
30ml (2 tbsp) hot water
topping: 100g (4oz) icing sugar

15ml (1tbsp) water
25g (1oz) almonds
25g (1oz) 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 7” PYREX cake

dish.

6 Cook using Express Cook EC-8 “Cake”.
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   (700g) 
Preparation time 12 - 14 minutes         

175g (6oz) caster sugar
175g (6oz) margarine
3 eggs (size 3)
75g (3oz) self raising flour
50g (2oz) cocoa powder
75g (3oz) 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 7” PYREX cake

dish.

6 Cook using Express Cook EC-8 “Cake”.

Leave to stand for 10 minutes. 

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