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43

Serves 4-6     

175g (6oz) walnuts, finely chopped
225g (8oz) fresh brown breadcrumbs
100g (4oz) Cheddar cheese, grated
1 small onion, finely chopped
50g (2oz) mushrooms, finely sliced
10ml (2tsp) fresh parsley, chopped
90ml (6tbsp) milk
4 eggs (size 3), beaten
30ml (2tbsp) whole grain mustard
salt and pepper to taste
100g (4oz) fresh spinach, washed and chopped
125g (5oz) cottage cheese
50g (2oz) Cheddar cheese, grated to sprinkle

1 Grease a 1.5 litre (21/2 pint) loaf dish and line

the base with greaseproof paper.  

2 Place the walnuts, breadcrumbs, cheese, onion,

mushrooms, parsley, milk, eggs and mustard in
a large bowl. Mix thoroughly and season with
salt and pepper to taste.

3 Place spinach in a separate bowl, add 5ml

(1tsp) water. Cook on 100P (HIGH) for 2-3
minutes.  Drain.

4 Divide nut mixture in half. Put one half in the

base of the loaf dish and smooth the surface.

5 Spread cottage cheese over this layer, followed

by the spinach and the remaining nut mixture.
Smooth the surface, sprinkle with cheese.

6 Cook on 50P (MEDIUM) for 25 minutes, until a

skewer comes out cleanly. 

Serves 4             
15ml (1tbsp) olive oil
450g (1lb) aubergines, cut in 2.5cm (1”) cubes
225g (8oz) onions, roughly chopped
1 clove garlic, crushed
3 sticks of celery, chopped
450g (1lb) canned, chopped tomatoes
5ml (1tsp) fresh basil, chopped
pinch of allspice
100g (4oz) canned butter beans
100g (4oz) canned black eyed beans
100g (4oz) okra
salt and pepper to taste
30ml (2tbsp) fresh parsley, chopped 

1. Heat the olive oil in a large bowl on 100P 

(HIGH) for 40 seconds. Stir in the aubergines,
and cook on 100P (HIGH) for 5 minutes. Add
the onions, garlic and celery, mix thoroughly.

2 Add the tomatoes, basil, allspice, beans and

okra.  Season with  salt and pepper. Cover and
cook on 70P (MEDIUM HIGH) for 22-25
minutes, stir every 5 minutes.

3 Stir in the parsley.  

Serve with rice or baked potatoes.

Serves 2     

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 11-12 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. 

3 Cook on 50P (MEDIUM) for 8-9 minutes, until

the cheese has melted.

44

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 50)
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.

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 50)
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

(0.5kg)
2tbsp (30ml) plain flour
1/2tsp (2.5ml) salt
1/2tsp (2.5ml) pepper
1tsp (5ml) mixed herbs
174g braising steak (sliced thinly)
1 streaky bacon rasher (chopped)
25g butter
35g carrot (sliced thinly)
100g baby onions (whole)
1 beef stock cube
100ml hot water
100ml red wine
20g button mushrooms (sliced)

1 Mix together the flour, salt, pepper and herbs and

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

2 Put the butter in the microwave bowl and melt on

100P (HIGH) for 30 seconds. Stir in the beef,
bacon, carrot and onions.

3 Pour in the beef stock and wine, add the

mushrooms, cover loosely and cook using
AUTOCOOK No.5. Leave to stand for 5 minutes
before serving, so that the meat relaxes to improve
the texture.

(1.0kg)
3tbsp (45ml) plain flour
1tsp (5ml) salt
1tsp (5ml) pepper
2tsp (10ml) mixed herbs
350g braising steak (sliced thinly)
2 streaky bacon rashers (chopped)
25g butter
70g carrot (sliced thinly)
200g baby onions (whole)
1 beef stock cube
150ml hot water
150ml red wine
30g button mushrooms (sliced)

(1.5kg)
4tbsp (60ml) plain flour
1 1/2tsp (7.5ml) salt
1 1/2tsp (7.5ml) pepper
3tsp (15ml) mixed herbs
500g braising steak (sliced thinly)
3 streaky bacon rashers (chopped)
25g butter
100g carrot (sliced thinly)
300g baby onions (whole)
1 beef stock cube
200ml hot water
200ml red wine
50g button mushrooms (sliced)

45

46

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 50)
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.