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31

Serves 4   

2 large onions, sliced
15ml (1tbsp) corn oil
50g (2oz) plain flour
1.2 litres (2 pints) hot beef or vegetable stock
salt and pepper to taste
30ml (2tbsp) parsley, chopped
4 thick slices French bread
50g (2oz) cheese, grated

1 Place the onion and oil in a bowl, mix well and

heat on 100P (HIGH) for 1 minute.

2 Stir in the flour to make a paste and gradually

add stock.  Season and add the parsley.

3 Cover the bowl and cook on 70P (MEDIUM

HIGH)  for 18 minutes.

4 Pour the soup into serving bowls, submerge

bread and sprinkle generously with cheese.

5 Heat on 70P (MEDIUM HIGH) for 1 minute,

until the cheese has melted.

Serves 4   

1 medium onion, chopped
175g (6oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
300ml (1/2 pint) hot vegetable stock
2.5ml (1/2tsp) dried marjoram
salt and pepper to taste
300ml (1/2 pint) milk

1 Place the onion, mushrooms and butter in a

bowl, mix well and cook on 100P (HIGH) for 3
minutes.

2 Stir in the flour to form a paste. Gradually add

the stock.

3 Stir in the marjoram, salt and pepper to taste.

Cook on 100P (HIGH) for 8 minutes, stir
halfway through cooking.

4 Blend the soup and add the milk. Check the

seasoning and cook on 100P (HIGH) for 6
minutes. 

Lentil and bacon soup: Make as above. After Stage 2, add 50g (2oz) cooked lentils and 2 rashers of
bacon (cooked and chopped). Omit the French bread and grated cheese. 

Serves 4    

Orange and tomato flavours combine to make an
unusually refreshing soup.
25g (1oz) butter
1 medium onion, chopped
1 large carrot & 1 large potato, chopped
800g (1

3/

4

lb) canned, chopped tomatoes

juice and grated rind of 1 small orange
900ml (1

1/

2

pints) hot vegetable stock

salt and pepper to taste

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

for 30 seconds.  

2 Add the onion, carrot and potato and heat on

100P (HIGH) for 6 minutes. Stir halfway
through cooking. 

3 Add the tomatoes, orange juice, orange rind

and stock. Mix thoroughly. Season with salt and
pepper to taste. Cover the bowl and cook on
100P (HIGH) for 15 minutes, stir 2-3 times
during cooking, until the vegetables are tender.

4 Blend and serve immediately.

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Serves 4    

50g (2oz) butter
3 cloves garlic, crushed
250g (9oz) tiger prawns, cooked and peeled
15ml (1tbsp) fresh parsley, chopped

1 Heat the butter on 100P (HIGH) for 1 minute.

Stir in the garlic and cook on 100P (HIGH) for
1 minute.

2 Stir in the prawns and cook on 50P (MEDIUM)

for 7 minutes, stirring every minute. Sprinkle
with parsley to serve.
Serve in ramekin dishes with garlic bread.

Serves 2-4   
50g (2oz) butter
50g (2oz) fresh brown breadcrumbs
100g (4oz) cooked ham, finely chopped
90ml (6tbsp) double cream
salt and pepper to taste
2.5ml (1/2tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1tbsp) lemon juice 
50g (2oz) cheese, grated
fresh parsley sprigs to garnish 

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

(HIGH) for 40 seconds. Stir in the breadcrumbs
and ham. Add enough cream to bind the
mixture.  Season with salt and pepper to taste
and stir in the parsley. Cook on 100P (HIGH)
for 2 minutes.  

2 Cut the avocados in half. Remove the stone and

brush the flesh with lemon juice. Fill each
avocado half with the breadcrumb mixture.         

3 Place the filled avocados in a flan dish and

sprinkle with the grated cheese.  

4 Cook on 100P (HIGH) for 1 minute, until the

cheese has melted. Garnish with sprigs of fresh
parsley. 

Serves 4   

50g (2oz) butter
4 large leeks, chopped
4 large potatoes, chopped
900ml (11/2 pints) hot vegetable stock
salt and pepper to taste

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

for 1 minute.

2 Add leeks and potatoes and mix well. Cover

and cook on 100P (HIGH) for 5 minutes, stir
after 2 minutes.

3 Add the stock to the potato mixture. Mix well.
4 Cook on 70P (MEDIUM HIGH) for 20 minutes,

until vegetables are tender, stir every 5 minutes.

Garlic mushrooms:  Substitute prawns with 175g (6oz) mushrooms, cut into quarters.

32

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33

Serves 4   

4 salmon steaks (approx. 175g (6oz) each)
45ml (3tbsp) dry white wine
300ml (1/2 pint) mustard sauce (See Page 44)
Garnish with a sprig of fresh rosemary

1 Place the salmon steaks in a large flan dish,

pierce in several places and add the wine. Cover
and cook on 70P (MEDIUM HIGH) for 8 minutes.
Allow to stand whilst preparing the sauce.

2 Place the salmon steaks in a warm serving dish,

reheat on 100P (HIGH) for 1 minute. Serve the
sauce separately.

Serves 4    

200g (7oz) white long grain rice
600ml (1 pint) boiling chicken stock
2.5ml (1/2tsp) turmeric
salt to taste
1 red pepper, seeded and sliced
100g (4oz) prawns, cockles, & mussels, cooked
100g (4oz) peas
100g (4oz) baby corn
225g (8oz) chicken, cooked and chopped

1 Place the rice in a large bowl, add the stock,

turmeric and salt.  Cook on 70P (MEDIUM
HIGH) for 13-14 minutes and, until the rice is
tender, stir 2-3 times during cooking.  Drain.

2 Stir in red pepper, prawns, peas, cockles,

mussels, baby corn and chicken.  Cook on
100P (HIGH) for 8 minutes, stirring after 4
minutes.

An excellent party or supper dish. 

Serves 2    

2 medium trout (approx. 225g (8oz) each)
salt and pepper to taste
juice and rind of 1 orange
50g (2oz) flaked almonds

Garnish with slices of orange to serve.

1 Wash the trout. Discard heads and tails and pat

dry. Place in a large flan dish, pierce in several
places. Season. Pour over the orange juice and
sprinkle with the rind and flaked almonds.

2 Place on a low rack, cook on DUAL GRILL, 50P

(MEDIUM) for 8-9 minutes.

Serves 4          

700g (11/2lb) potatoes, peeled and chopped

25g (1oz) butter
30ml (2tbsp) milk
salt and pepper to taste
450g (1lb) fish fillets (e.g. fresh cod)
300ml (1/2 pint) parsley sauce (See Page 44)
25g (1oz) cheese, grated

1 Place potatoes in a bowl, add 75ml (5tbsp)

water.  Cover and cook on 100P (HIGH) for 12
minutes, until soft enough to mash.  Mash with
butter, milk and seasoning. 

2 Place fish in a flan dish in a single layer, cover

and cook on 70P (MEDIUM HIGH) for 7
minutes. Flake the fish and mix with the parsley
sauce. Pour into a flan or casserole dish. Spread
the potatoes on top and sprinkle with the grated cheese.

3 Cook on 70P (MEDIUM HIGH) for 7-8 minutes,

until the cheese has melted.

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34

Serves 4    

50g (2oz) butter
45ml (3tbsp) vegetable oil
2 small onions, finely chopped
2 sticks of celery, finely chopped
2 cloves garlic, crushed
3 rashers of bacon, finely chopped
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced beef
30ml (2tbsp) dried mixed herbs & 1 bay leaf
300ml (1/2 pint) dry red wine
300ml (1/2 pint) beef stock
salt and pepper to taste

1 Melt the butter and oil in a large bowl on 100P

(HIGH) for 1 minute. Stir in the onion, celery,
garlic and bacon. Cook on 100P (HIGH) for 7
minutes, stir    halfway through cooking.

2 Add the bay leaf, tomatoes, tomato purée and

minced beef to the vegetable mixture.  Cook on
100P (HIGH) for 8 minutes, stir 2-3 times during
cooking to break up the mince as it cooks.

3 Add the herbs, wine and stock, mix thoroughly.

Cook on 100P (HIGH) for 5 minutes, then on
50P (MEDIUM) for a further 20 minutes, stir 2-3
times during cooking until the sauce has
thickened. Season to taste and serve hot with
spaghetti.

Serves 4     

450g (1lb) stewing steak, cubed
100g (4oz) kidney, cubed
1 medium onion, chopped
2.5ml (1tsp) dried mixed herbs
450ml (3/4 pint) hot beef stock
15ml (1tbsp) cornflour, mixed with a little water
225g (8oz) self raising flour
2.5ml (1/2tsp) salt
5ml (1tsp) baking powder
100g (4oz) suet
approximately 150ml (1/4 pint) cold water
15ml (1tbsp) milk

1 Place steak, kidney, onion, herbs and water in a large

casserole  dish. Cover and cook on 50P (MEDIUM) for
40 minutes. Stir halfway through cooking and add the
cornflour to thicken.

2 To make the pastry, place the flour, salt, baking

powder and suet in a bowl and mix well. 

3 Add enough cold water to form a soft dough.

Knead lightly. Roll out 2/3 of the pastry and
line a 1 litre (13/4 pint) greased pudding basin
with this pastry. Roll out the remaining pastry and
cut a circle large enough to cover the surface. 

4 Fill the basin with the meat mixture, top with

pastry circle and brush with milk. Make a slit in
centre to allow steam to escape.

5 Cover and cook on 100P (HIGH) for 12 mins.

Serves 4    

1kg (2lb) rump steak, cut into strips
50g (2oz) plain flour
salt and pepper to taste
1 large onion, finely chopped
30ml (2tbsp) tomato purée
450ml (3/4 pint) hot beef stock
150ml (1/4 pint) red wine
30ml (2tbsp) cornflour mixed with a little water
100g (4oz) mushrooms, thinly sliced
150ml (1/4 pint) soured cream

1 Toss the steak in the flour, salt and pepper, until

evenly coated.

2 Place the steak, remaining flour, onion, tomato

purée, beef stock and red wine in a casserole
dish. Cover and cook on 50P (MEDIUM) for 40
minutes.

3 Stir in cornflour and mushrooms. Cook on 50P

(MEDIUM) for 6 minutes. Stir in the cream to
serve.

Ideal served on a bed of tagliatelle or rice.

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