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47

450g seasonal fresh fruit, lightly cooked
100g brown sugar 
5ml (1 tsp) cinnamon
100g plain wholemeal flour
75g rolled oats 
75g margarine

1 Place the fruit, 50g of the brown sugar and the

cinnamon in a 1.5 litre casserole dish, mix well.

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

margarine, until mixture resembles breadcrumbs.

3 Add remaining brown sugar, mix well. Sprinkle over

the fruit and cook on 30P for 12 minutes.

30ml (2 tbsp) olive oil
175g onion, chopped
2 cloves garlic, crushed
75g tomato purée
225g carrots, chopped
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
150g fresh baby sweetcorn, chopped
4 sticks celery, sliced
225g courgettes, sliced
5ml (1 tsp) ground cumin
10ml (2 tsp) mild chilli powder
2.5ml (

1

/

2

tsp) cayenne pepper

400g canned, chopped tomatoes
225g canned haricot beans, drained
400g canned red kidney beans in chilli sauce
300ml (

1

/

2

pint) hot vegetable stock

15ml (1 tbsp) cornflour blended with water 

1 Place the oil, onion, garlic and tomato purée in a large

bowl. Heat on 100P for 2 minutes.

2 Add the carrots, red and green pepper and sweetcorn.

Mix well, cover and cook on 100P for 5 minutes.

3 Stir in the remaining ingredients (apart from the

cornflour). Mix well and cook on 70P for 30 minutes,
stir 3 - 4 times during cooking. Add the blended
cornflour, mix well and cook on 100P for 5 minutes.

Serve hot with rice or as a filling for tacos.

125g white long grain rice, cooked
50g cooked ham, chopped
50g peas
15ml (1 tbsp) fresh oregano, chopped
salt and pepper to taste
75g Mozzarella cheese, chopped

1 Slice the top off each tomato and scoop out the flesh

into a bowl, stir in the rice, ham, peas, oregano, salt
and pepper.

2 Fill each tomato shell with the rice mixture and place

in a large flan dish. Sprinkle generously with the
Mozzarella cheese.

3 Place on the turntable and cook on 50P for 20

minutes until the tomatoes are tender and the cheese
has melted.

R-358M Cookbook  03/05/2005  15:23  Page 47

48

SYRUP:
300ml (

1

/

2

pint) water

200g brown sugar
60ml (4 tbsp) golden syrup
50g butter
grated rind of 1 orange (optional) 
DUMPLINGS:
125g self raising flour
50g butter
15ml (1 tbsp) caster sugar
1 egg (medium), beaten 

1 Combine all syrup ingredients in a 2.5 litre casserole

dish and mix well. Cook on 100P 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 for 10 minutes, turn the

dumplings over after 5 minutes. 

Serve hot with vanilla ice-cream. 

100g margarine
100g caster sugar
2 eggs (medium), beaten
100g self raising flour
30 - 45ml (2 - 3 tbsp) water

1 Line the base of 18cm cake dish with kitchen paper.
2 Cream the margarine and sugar together until light

and fluffy. Beat in the eggs and fold in the flour
alternately with the milk.

3 Pour into prepared dish and cook on 100P for 5

minutes, until a skewer comes out clean.

4 Leave the cake to stand for 5 minutes before turning

out.

PASTRY:
125g plain flour
100g plain wholemeal flour
125g butter
cold water to mix
FILLING:
200g pecan nuts or walnuts
225g brown sugar
90ml (6 tbsp) golden syrup
75g butter, melted
3 eggs (medium), beaten
5ml (1 tsp) 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 25cm 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 for 30 minutes, until evenly set.

Serve hot or cold with ice-cream. 

R-358M Cookbook  03/05/2005  15:23  Page 48

49

175g dark, soft brown sugar
175g margarine
3 eggs (medium)
175g self raising flour
5cm piece, stem fresh ginger, grated
15ml (1 tbsp) ground ginger
45ml (3 tbsp) orange juice
TOPPING:
225g cream cheese
grated rind of 1 orange
5ml (1 tsp) 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 18cm

PYREX® cake dish.

6 Cook on 50P for 15 minutes.
7 Leave to stand for 5 minutes.
8 To prepare the topping, combine the cream cheese,

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

Keep refrigerated.

150g dark, soft brown sugar
150g margarine
3 eggs (medium)
225g self raising flour
15ml (1 tbsp) instant coffee
30ml (2 tbsp) hot water
5ml (1 tsp) almond essence
TOPPING:
100g icing sugar
15ml (1 tbsp) water
25g almonds
25g 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 along with the almond essence.

5 Spoon into a greased and lined 18cm PYREX® cake dish.
6 Cook on 50P for 15 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.

Keep refrigerated.

150ml (

1

/

4

pint) sunflower oil

225g brown sugar
3 eggs (medium)
225g self raising flour
1.25ml (

1

/

2

tsp) salt

5ml (1 tsp) bicarbonate of soda
10ml (2 tsp) cinnamon
175g carrot, grated
125g walnut halves, chopped
TOPPING:
225g low fat cream cheese
grated rind of 1 lemon
5ml (1 tsp) lemon juice
30ml (2 tbsp) icing sugar
25g walnuts, chopped to sprinkle

1 Beat together the oil, sugar and eggs, until well

mixed. Fold in flour, bicarbonate of soda, and
cinnamon. Add carrots, walnuts and mix well.

2 Pour cake mixture into a greased, lined 20cm soufflé

dish. Cook on 50P for 22 minutes. Allow to cool
before decorating.

3 To prepare the topping, combine the cream cheese,

lemon rind, lemon juice and icing sugar until smooth.
Spread evenly over the top of the cake and sprinkle
with the walnuts. 

If iced with cream cheese, keep cake refrigerated.
Eat within 2 days.

R-358M Cookbook  03/05/2005  15:23  Page 49

50

25g margarine
25g plain flour
300ml (

1

/

2

pint) milk

salt and pepper to taste

1 Place the margarine 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.

25g butter
45ml (3 tbsp) whole grain mustard
200ml (7 fl.oz) soured cream
salt and pepper to taste
15ml (1 tbsp) fresh parsley, chopped

1 Melt the butter in a bowl on 100P for 1 minute. 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.

30ml (2 tbsp) cornflour
300ml (

1

/

2

pint) evaporated milk

15ml (1 tbsp) golden syrup
100g soft brown sugar

1 Mix cornflour with a little of the milk to make a paste

and gradually stir in the remaining milk.
Add the golden syrup and sugar, mix well.

2 Cook on 100P for 6 - 7 minutes, stirring every

minute until thickened.

This sauce is ideal with vanilla ice-cream.

50g plain or milk chocolate
30ml (2 tbsp) water
90ml (6 tbsp) evaporated milk
5ml (1 tsp) cornflour
5ml (1 tsp) caster sugar
5ml (1 tsp) vanilla essence

1 Heat chocolate and water on 100P for 1 minute, stir

every 30 seconds, until evenly melted.

2 Add the evaporated milk, cornflour and sugar. 

Heat on 100P for 2 - 3 minutes, stirring every minute.
Stir in the vanilla essence. 

Serve hot or cold with ice-cream or chocolate sponge.

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

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

Stir 1 large cooked onion, finely chopped, into the finished sauce.
Heat on 100P for 1 - 2 minutes before serving. Serve with vegetables.

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

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

R-358M Cookbook  03/05/2005  15:23  Page 50