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35

Serves 4          
Preparation time  -  6 - 7 minutes
50g (2oz) butter
1 medium onion, finely chopped
50g (2oz) plain flour
300ml (1/2 pint) milk
300ml (1/2  pint) single cream
2 egg yolks (size 3)
100g (4oz) cooked peas
450g (1lb) cooked turkey, chopped
2.5ml (1/2tsp) grated nutmeg
salt and pepper to taste
Garnish with fresh parsley sprigs to serve 

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

for 1 minute.

2 Stir in the onion and cook on 100P (HIGH) for

2 minutes.

3 Stir in the flour and gradually add the milk and

cream.  Cook on 100P (HIGH) for 5 minutes,
stirring every minute, until smooth and thickened.

4 Allow to cool slightly before stirring in the egg

yolks.

5 Add peas, turkey, nutmeg and seasoning.

Cook on 100P (HIGH) for 12 minutes, stir every
3 minutes.
Garnish with fresh parsley sprigs to serve.

Serves 4           
Preparation time  -  5 minutes
4 boneless chicken breasts
30ml (2tbsp) clear honey
5ml (1tsp) whole grain mustard
2.5 ml (1/2tsp) dried tarragon
15ml (1tbsp) tomato purée
150ml (1/4 pint) chicken stock
10ml (2tsp) cornflour
20ml (4tsp) water
Salt & Pepper to taste

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

over the chicken. Salt and pepper to taste.

3 Cook on 100P (HIGH) for 15 minutes.

Rearrange and coat the chicken with the sauce
twice during cooking.

Serves 4          
Preparation time  -  6 - 8 minutes
Chicken Cacciatore is a tasty, colourful dish.  
225g (8oz) mushrooms, sliced
1 medium 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 portions

1 Place mushrooms, onion and garlic in a large

casserole dish. Cook on 100P (HIGH) for 2
minutes.

2 Stir in all remaining ingredients apart from the

chicken. Finally add the chicken and coat with
the sauce.

3 Cook on 70P (MEDIUM HIGH) for 25 minutes.

Stir and coat the chicken twice during cooking.

Serve with rice or jacket potatoes.

36

Serves 4-6        
Preparation time  -  18 minutes
275g (10oz) short crust pastry
6 slices bacon, chopped
1 large onion, chopped
4 eggs (size 3)
300ml (1/2 pint) milk
salt and pepper to taste
5ml (1tsp) dried mixed herbs
100g (4oz) Cheddar cheese, grated

1 Line a 20.4cm (8”) flan dish with pastry.  
2 Place the bacon and the onion in a bowl, cover

and cook on 100P (HIGH) for 3-4 minutes.  

3 Place the eggs, milk, salt and pepper and

mixed herbs in a bowl and mix thoroughly.  

4 Spread the bacon and onion on pastry base.

Pour in the egg mixture and top with the grated
cheese.

5 Cook on 70P (MEDIUM HIGH) for 33-35

minutes.

Stilton & mushroom:  Replace bacon with 125g (5oz) sliced mushrooms and Cheddar cheese with Stilton.
Cottage cheese & spinach:  Replace bacon with 125g (5oz) cooked spinach and cheddar cheese with cottage
cheese.

Serves 2           
Preparation time  -  8 minutes
2 baking potatoes, (approx. 250g (9oz) each)
50g (2oz) butter
100g (4oz) blue cheese, chopped
15ml (1tbsp) fresh chives, chopped
50g (2oz) mushrooms, sliced
salt and pepper to taste

1 Prick each potato in several places. Cook on

100P (HIGH) for 12-13 minutes. Halve and
scoop the flesh into a bowl, add the butter,
cheese, chives, mushrooms, salt and pepper,
mix thoroughly.

2 Pile mixture into the potato skins and place in a

flan dish, on the high rack. 

3 Cook on 50P (MEDIUM) for 8 minutes.

Serves 4          
Preparation time  -  15 minutes
450g (1lb) par-boiled potatoes, thinly sliced
225g (8oz) Cheddar cheese, thinly sliced
2 medium onions, sliced
100g (4oz) cooked ham, chopped
300ml (1/2 pint) white sauce (See Page 37)
25g (1oz) cheese, grated 

1 Place alternate layers of potato, cheese, onion,

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

2 Cook on 70P (MEDIUM HIGH) for 25-30

minutes.

37

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 (MEDIUM) 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

(HIGH) for 30 seconds, until melted.

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

100P (HIGH) 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 (HIGH) for

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

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

minute until smooth and thick.

This dish is ideal served with meat or fish.

Cheese sauce: Stir in 75g (3oz) grated cheese and 5ml (1tsp) mustard powder at Stage 2. Serve with
vegetables, fish or meat.
Parsley sauce: Stir 15-30ml (1-2tbsp) fresh, chopped parsley into the finished sauce. Serve with fish.
Onion sauce:   Stir 1 large cooked onion, finely chopped into the finished sauce.  Heat on 100P (HIGH)
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 (11/2lb) strawberries, hulled
45 ml (3tbsp) lemon juice
675g (11/2lb) caster sugar

1 Place strawberries and lemon juice in a very large

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

2 Cook on 70P (MEDIUM HIGH) for 50 mins, until

setting point ❇ is reached, stir every 4-5 mins.

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

38

Serves 4-6              
Preparation time: 12 - 14 minutes
150g (5oz) dark soft brown sugar 
150g (5oz) margarine
3 eggs (size 3)
225g (8oz) self raising flour
2” piece, stem fresh ginger, grated
1 tbsp (15ml) ground ginger
2 tbsp (30ml) orange juice
topping:
225g (8oz) cream cheese
Grated rind of one orange
5ml (1tsp) 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 and ground ginger and mix to a

dropping consistency.

5 Spoon the mixture into a greased and lined 7”

PYREX cake dish.

6 Cook on 50P (MEDIUM) for 16 minutes.
7 Leave to stand for 5 minutes.
8 To prepare the topping, combine the cream cheese,

orange juice and icing sugar until smooth. Spread
on top of the cake.

Serves 4-6             
Preparation time: 12 - 14 minutes
150g (5oz) dark soft brown sugar
150g (5oz) margarine
3 eggs (size 3), beaten
225g (8oz) self raising flour
1 tsp (5ml) almond essence
1 tbsp (15ml) instant coffee
2 tbsp (30ml) hot water
topping:
100g (4oz) icing sugar
1 tbsp (15ml) 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 add to

the mixture.

5 Spoon into a greased and lined 7” PYREX cake

dish.

6 Cook on 50P (MEDIUM) for 16 minutes.
7 Leave to stand for 5 minutes.
8 Mix the icing sugar and water to make a

smooth paste.
Drizzle over the cake and sprinkle with the nuts
and cherries.

Serves 4-6       
Preparation time: 12 - 14 minutes
175g (6oz) dark brown sugar
175g (6oz) margarine
3 eggs (size 3), beaten
175g (6oz) plain flour
Grated rind of one orange
50g (2oz) plain 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 fold into the mixture.
4 Place half the mixture in a separate bowl, stir in

the orange rind. 

5 Heat the chocolate on 100P (HIGH) for 2

minutes, stir every 30 seconds until melted.

6 Stir the chocolate into the remaining mixture.
7 Place alternate spoonfuls of the two mixtures

into a greased and lined 7” PYREX cake dish.

8 Cook on 50P (MEDIUM) for 16 minutes.

Leave to stand for 5 minutes.