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55

Serves 4    

15ml (1tbsp) sunflower oil
1 clove garlic, crushed
2 medium carrots, cut into strips
150g (5

1/2

oz) fresh baby sweetcorn

100g (4oz) button mushrooms, halved
100g (4oz) beansprouts
100g (4oz) mange-tout
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
6 spring onions, chopped
100g (4oz) canned water chestnuts, sliced
2 sticks celery, sliced
225g (8oz) canned pineapple chunks
300g (11oz) cabbage, shredded
1 quantity of sweet and sour sauce
(see page 59)

1 Place the oil, garlic, carrots and sweetcorn in a

large bowl and mix well. Cover and cook on
100% for 4-5 minutes.

2 Stir in the mushrooms, beansprouts,

mange-tout, red and yellow pepper, spring
onion, chestnuts, celery, pineapple and
cabbage.

3 Cover and cook on 100% for 6-8 minutes until

the vegetables are tender, stir thoroughly halfway
through cooking and add the sweet and sour
sauce.

Serves 4-6

450g (1lb) potatoes, grated
125g (5oz) Cheddar cheese, grated
125g (5oz) fresh wholemeal breadcrumbs
2 small courgettes, sliced
1 large carrot, grated
2 sticks celery, sliced
2 eggs (size 3)
150ml (

1/4

pint) milk

75g (3oz) Cheddar cheese, grated to sprinkle
15ml (1tbsp) fresh parsley, chopped

1 Combine the potato, cheese and breadcrumbs in

a bowl.

2 Line the base of a greased 1.5 litre loaf dish with

half of the potato mixture. Place a layer of
courgettes on top of the mixture, followed by a
layer of carrot, then a layer of celery. Add the
remaining potato mixture. Beat the egg and milk
together and pour over layers. Finally, sprinkle
with grated cheese and parsley over the top.

3 Place on the turntable and cook on 50% for

20-25 minutes.

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

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% for 
6 minutes.  Drain.  

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

water.  Cover and cook on 100% for 
6 minutes.  Drain and add the mushrooms, cook
on 100% 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% for 10 minutes.

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56

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% for 30 minutes, until evenly set.

Serve hot or cold with ice-cream. 

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: 125g (5oz) 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% 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% for 10 minutes, turn the

dumplings over after 5 minutes. 

Serves 4 - 6

200g (7oz) margarine
200g (7oz) caster sugar
4 eggs (size 3), beaten
200g (7oz) self raising flour
100g (4oz) cocoa powder
30-45ml (2-3tbsp) milk

1 Cream margarine and sugar, beat in the eggs.

Fold in the flour, cocoa powder and milk. Grease
and line the base of a 20.4cm (8") cake dish
with greaseproof paper. Spoon mixture into dish
and smooth.

2 Cook on100% for 9-10 minutes until firm. Allow

to cool slightly before turning out.

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57

Serves 4-6

150ml (

1/

4

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% 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. 
Keep refrigerated. 

Serves 6-8

175g (6oz) margarine
175g (6oz) caster sugar
3 eggs (size 3)
200g (7oz) bananas
175g wholemeal self raising flour
100g (4oz) chocolate drops, plain
15ml (1tbsp) milk

1 Cream the margarine and sugar until light and

fluffy. Beat in the eggs one at a time.

2 Mash the bananas and mix into the cake mixture.
3 Sift the flour and fold into the cake mixture. Add

the chocolate drops and milk and mix.

4 Spoon the mixture into a greased 20.4cm (8”)

PYREX® dish and cook on 50% for 22 minutes.

5 Leave to stand for 5 minutes before serving.

Serves 6-8

200g wholemeal self raising flour
2.5ml (

1/

2

tsp) mixed spice

150g (5oz) margarine
150g (5oz) light brown soft sugar
3 eggs (size 3), beaten
250g (9oz) cooking apples, peeled and grated
100g (4oz) walnuts, chopped
45ml (3tbsp) milk
25g (1oz) demerara sugar

1 Place the flour and spice in a bowl, mix together

and set aside.

2 Beat the margarine and brown sugar until

creamy, then add the egg, beating well.

3 Fold in the flour mixture, then the apple and

walnuts. Stir in the milk.

4 Pour the mixture into a greased 20.4cm (8”)

PYREX® dish then sprinkle with the demerara
sugar.

5 Cook on 50% for 22 minutes.

Cut into slices to serve.

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 30% for 12 minutes.

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58

Serves 4-6
Preparation time 12 - 14 minutes

150g (5oz) dark soft brown sugar
150g (5oz) margarine
3 eggs (size 3)
225g (8oz) self raising flour
2” piece, stem fresh ginger, grated
1 tbsp (15ml) ground ginger
2 tbsp (30ml) orange juice
topping: 225g (8oz) cream cheese

grated rind of 1 orange
5ml (1tsp) orange juice
30ml (2tbsp) 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 orange

juice and mix to a dropping consistency.

5 Spoon the mixture into a greased and lined 7”

PYREX® cake dish.

6 Cook on 50% 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. 

Serves 4-6 
Preparation time 12 - 14 minutes         

150g (5oz) dark soft brown sugar
150g (5oz) margarine
3 eggs (size 3), beaten
225g (8oz) self raising flour
1 tsp (5ml) almond essence
1 tbsp (15ml) instant coffee
2 tbsp (30ml) hot water
topping: 100g (4oz) icing sugar

1 tbsp (15ml) water
25g (1oz) whole almonds
25g (1oz) 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 fold both

the coffee and almond essence into the mixture.

5 Spoon into a greased and lined 7” PYREX® cake dish.
6 Cook on 50% 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
almonds and cherries.
Keep refrigerated. 

Serves 4-6
Preparation time 12 - 14 minutes         

175g (6oz) dark soft brown sugar
175g (6oz) margarine
3 eggs (size 3), beaten
175g (6oz) plain flour
Grated rind of one orange
50g (2oz) plain chocolate drops

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 Place half the mixture in a separate bowl, stir in

the orange rind.

5 Spoon into a greased and lined 7” PYREX® cake dish.
6 Heat the chocolate on 100% for 2 minutes, stir

every 30 seconds until melted.

7 Stir the chocolate into the remaining mixture.
8 Place alternate spoonfuls of the two mixtures into

a greased and lined 7” PYREX® cake dish.

9 Cook on 50% for 15 minutes.

Leave to stand for 5 minutes. 

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