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48

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 100% (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 100% (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 100% (HIGH) for 1 minute.
2 Add sweetcorn and cook on 100% (HIGH) for

2-3 minutes.

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

(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 100% (HIGH) for
10 minutes, stirring halfway through cooking.
Drain.

2 Place almonds and butter in a dish and cook on

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

Serves 4     

450g (1lb) courgettes, sliced
15ml (1tsp) water
275g (10oz) baby carrots
125g (5oz) mushrooms, sliced
175g (6oz) roasted cashew nuts
300ml (1/2 pint) cheese sauce (see page 51) 
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 100% (HIGH) for 
6 minutes.  Drain.  

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

water.  Cover and cook on 100% (HIGH) for 
6 minutes.  Drain and add the mushrooms,
cook on 100% (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 50% (MEDIUM) for 10 minutes.

49

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 30% (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 100% (HIGH) for
5 minutes. Allow to cool before turning out. 

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

(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 100%
(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 100% (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.

50

Serves 4-6    

100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3)
100g (4oz) self raising flour, sifted
30-45ml (2-3tbsp) milk

1 Line the base of 17.8cm (7”) cake dish with

kitchen paper.  

2 Cream the margarine and sugar together until

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

3 Pour into prepared container. Cook on 100%

(HIGH) for 5 minutes, until a skewer comes out
cleanly.

4 Leave the cake to stand for 5 minutes before

turning out.

Serves 4-6    

300ml (1/2 pint) sunflower oil
225g (8oz) brown sugar
3 eggs (size 3)
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
10ml (2tsp) cinnamon
175g (6oz) carrot, grated
100g (4oz) walnut halves, chopped
topping: 225g (8oz) low fat cream cheese

grated rind of 1 lemon
5ml (1tsp) lemon juice
30ml (2tbsp) icing sugar
25g (1oz) 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 20.4cm

(8”) soufflé dish. Cook on 50% (MEDIUM) for
22 minutes, until firm to the touch and a skewer
comes out clean. 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. 

Keep refrigerated. 

Serves 6-8    

225g (8oz) margarine
225g (8oz) caster sugar
7.5ml (11/2tsp) vanilla essence
4 eggs (size 3), beaten
100g (4oz) plain flour
50g (2oz) cocoa powder
2.5ml (1/2tsp) baking powder
75g (3oz) walnuts, roughly chopped

1 Combine margarine, sugar, vanilla essence and

eggs, until smooth.

2 Stir in remaining ingredients.
3 Grease and line the base of a square 20.4cm

(8”) dish with kitchen paper.  Spoon in the
mixture and smooth the surface.

4 Cook on 50% (MEDIUM) for 20 minutes, until

firm to the touch.

51

Makes  300ml (

1/

2

pint)           

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 100%

(HIGH) for 1 minute, until melted.

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

100% (HIGH) for 5 minutes, stirring every 2
minutes until thick and smooth. Season with salt
and pepper to taste.

Makes  300ml (

1/

2

pint)        

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 100% (HIGH) for 1

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

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

minute until smooth and thick.

This dish is ideal served with meat or fish.

Makes  450ml (

3/

4

pint)        

30ml (2tbsp) cornflour
300ml (1/2 pint) evaporated milk
15ml (1tbsp) golden syrup
100g (4oz) 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 100% (HIGH) for 6-7 minutes, stirring

every minute until thickened.

This sauce is ideal with vanilla ice-cream.

Makes   150ml (

1/

4

pint)        

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

1 Heat chocolate and  water on 100% (HIGH) for

1 minute, stir every 30 seconds, until evenly
melted.

2 Add the evaporated milk, cornflour and sugar.

Heat on 100% (HIGH) for 2-3 minutes, stirring
every minute. Stir in the vanilla essence.  

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

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 100% (HIGH)
for 1-2 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.