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39

Serves 4-6    

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 2-3 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 28-30

minutes, until evenly set.

Serves 4          

2 medium courgettes 
15ml (1tbsp) olive oil
pinch of saffron
225g (8oz) fresh spinach Fusilli  (pasta twists)
600ml (1 pint) boiling water
1 cooked trout (approx. 225g (8oz)) 
150ml (1/4 pint) natural yogurt 
salt and pepper to taste
15ml (1tbsp) fresh coriander chopped

1 Cut courgettes into thin slices and halve.
2 Place courgettes, oil and saffron in bowl and cook

on 100P (HIGH) for 2 minutes, stirring once.

3 Place pasta and salt to taste in a large bowl and

cover with boiling water. Cook on 100P (HIGH)
for 11-12 minutes, until almost tender.  Do not
drain until the rest of the dish is prepared.

4 Flake the trout, discarding all bones and skin.

Stir into the courgettes and add the yogurt.
Season with salt and pepper to taste.

5 Heat on 100P (HIGH) for 3 minutes until hot

and slightly thickened, spoon onto the drained
pasta and sprinkle with coriander to serve.

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 with cottage cheese.

Fresh spinach pasta gives a distinctive result, but is not essential. Use your favourite pasta, fresh or dried.

Serves 4     

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 44)
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 minutes.

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40

Serves 4    

1 medium onion, chopped
1 clove garlic, crushed
25g (1oz) butter
450g (1lb) minced beef
100g (4oz) mushrooms, chopped
15ml (1tbsp) tomato purée
400g (14oz) canned, chopped tomatoes
150ml (1/4  pint) hot beef stock 
salt and pepper to taste
12 pieces of cannelloni
300ml (1/2  pint) cheese sauce (See Page 44)
extra grated cheese to sprinkle

1 Place onion, garlic and butter in a dish.  Cook

on 100P (HIGH) for 3 minutes.

2 Add the minced beef and cook on 100P (HIGH)

for 6 minutes, stirring twice during cooking. 

3 Add mushrooms, tomato purée, tomatoes, beef

stock and seasoning.  Cook on 100P (HIGH)
for 20 minutes, stir every 5 minutes until thick.

4 Fill cannelloni with meat mixture and place in a

deep 20.4cm (8”) square dish. Place any
remaining mixture around the cannelloni.

5 Pour the cheese sauce over the cannelloni and

sprinkle with cheese. Cook on 70P (MEDIUM
HIGH) for 20 minutes

Serves 4           
2 tbsp plain flour
(15ml) 1 tbsp salt
(15ml) 1 tbsp Pepper
(15ml) 1 tbsp Mixed herbs
500g Braising steak (Sliced thinly)
25g Butter
300g Potatoes, peeled and chopped
200g Carrots (Sliced thinly)
300g Baby onions (whole)
Beef stock cube
400ml Hot water
50g Button mushrooms (sliced)

1. Mix together the flour, salt pepper and herbs

and toss the beef in the seasoned flour until well
coated.

2 Put the butter in the microwave bowl and melt

on HIGH for 40-60 seconds. Stir in the beef,
potatoes, carrots and onions.

3 Pour in the beef stock, add the mushrooms,

cover loosely and cook on Auto Cook
programme number   . Leave to stand for 5
minutes before serving, so that the meat
relaxes, to improve the texture.  

NOTE: Adapt ingredients accordingly for 0.5kg
1.0kg

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41

Serves 4    

15ml (1tbsp) sunflower oil
30ml (2tbsp) soy sauce
15ml (1tbsp) sherry
2.5cm (1”) root ginger, peeled and finely grated 
1 garlic clove, crushed
2 medium carrots, cut into fine strips 
100g (4oz) button mushrooms, chopped
50g (2oz) beansprouts
100g (4oz) mange-tout
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
100g (4oz) canned water chestnuts, sliced
1/4 head of chinese leaves, thinly sliced

1 Place the oil, soy sauce, sherry, ginger, garlic

and carrots in a large bowl, mix thoroughly.  

2 Cover and cook on 100P (HIGH) for 5 minutes,

stirring once.

3 Add the button mushrooms, beansprouts,

mange-tout, red pepper, spring onions, water
chestnuts and chinese leaves.  Mix thoroughly.

4 Cook on 100P (HIGH) for 6 minutes, until the

vegetables are tender.  Stir twice during
cooking.

Stir fried vegetables are ideally served with
meat or fish.

Serves 4     

50g (2oz) butter
225g (8oz) baby sweetcorn
225g (8oz) mange-tout
salt and pepper to taste

1 Melt the butter on 100P (HIGH) for 1 minute.
2 Add sweetcorn and cook on 100P (HIGH) for

2-3 minutes.

3 Add the mange-tout. Cover and cook on 100P

(HIGH) for 4-5 minutes and season to taste.

Serves 4     

450g (1lb) Brussels sprouts, peeled
30ml (2tbsp) water
50g (2oz) almonds, flaked
50g (2oz) butter
salt and pepper to taste

1 Place Brussels sprouts and water in a large

bowl.  Cover and cook on 100P (HIGH) for
10 minutes, stirring halfway through cooking.
Drain.

2 Place almonds and butter in a dish and cook on

100P (HIGH) for 2-3 minutes. Pour the almond
and butter mixture over sprouts and season to
taste.

Serves 4     

450g (1lb) courgettes, sliced
275g (10oz) baby carrots
125g (5oz) mushrooms, sliced
175g (6oz) roasted cashew nuts
300ml (1/2 pint) cheese sauce (See Page 44)
50g (2oz) fresh wholemeal breadcrumbs
50g (2oz) Cheddar or Parmesan cheese, grated

1 Place courgettes in a bowl with 15ml (1tbsp)

water.  Cover and cook on 100P (HIGH) for 
6 minutes.  Drain.  

2 Place baby carrots in a bowl with 30ml (2tbsp)

water.  Cover and cook on 100P (HIGH) for 
6 minutes.  Drain and add the mushrooms,
cook on 100P (HIGH) for 1 minute. Add the
courgettes and mix well.

3 Place the vegetables in a serving dish, cover

with the cashew nuts and add the sauce.
Sprinkle with the breadcrumbs and cheese.

4 Cook on 50P (MEDIUM) for 10 minutes.

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42

Serves 6    

pastry: 125g (5oz) plain flour

100g (4oz) plain wholemeal flour
125g (5oz) butter
cold water to mix

filling: 225g (8oz) pecan nuts or walnuts

225g (8oz) brown sugar
90ml (6tbsp) golden syrup
75g (3oz) butter, melted
3 eggs (size 3), beaten
5ml (1tsp) vanilla essence

1 To make the pastry, combine the flours and rub

in the butter until the mixture resembles fine
breadcrumbs. Add enough cold water to form a
soft but not sticky dough. 

2 Line a greased 25.4cm (10”) flan dish with  the

pastry and spread the pecan nuts evenly over
the base.

3 To prepare the filling, beat together the brown

sugar, golden syrup, butter, eggs and vanilla
essence.  Pour over the pecan nuts.   

4 Cook on 30P (MEDIUM LOW) for 30 minutes,

until evenly set.  Serve hot or cold with ice-
cream. 

Serves 4-6    

100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3), beaten
100g (4oz) self raising flour
15ml (1tbsp) water 
60ml (4tbsp) jam or syrup to cover top

1 Line base of 1.2litre pudding basin with kitchen paper.
2 Cream margarine and sugar until light and fluffy.
3 Beat in eggs, fold in the flour and stir in the water.
4 Spoon the mixture into prepared basin and

smooth the surface. Cook on 100P (HIGH) for 5
minutes. Allow to cool before turning out. 

5 Place jam or syrup in a bowl, heat on 100P

(HIGH) for 30 seconds until runny and pour
over pudding.

Serves 4     

syrup:

300ml (1/2 pint) water

200g (7oz) brown sugar
60ml (4tbsp) golden syrup
50g (2oz) butter
grated rind of 1 orange

dumplings: 100g (4oz) self raising flour

50g (2oz) butter
15ml (1tbsp) caster sugar
1 egg (size 3)

1 Combine all syrup ingredients in a 2.5 litre (4 pint)

casserole  dish and mix well.  Cook on 100P
(HIGH) for 8 minutes until sugar has dissolved
and sauce has thickened, stir every 2-3 minutes.

2 Place the flour in a bowl and rub in butter until

the mixture resembles fine breadcrumbs, stir in
the sugar. Bind with egg, add a little water if
too dry. The mixture should be thick enough to
roll into balls. If too sticky sprinkle with flour.

3 Roll mixture into walnut sized balls and place

carefully into hot syrup, allow space to spread.

4 Cover and cook on 100P (HIGH) for 10

minutes, turn the dumplings over after 5 minutes. 

Serves 4     

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
30P (MEDIUM LOW) for 12 minutes.

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