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43

Serves 4    
200g white long grain rice
600ml (1 pint) boiling chicken stock
2.5ml (

1

/

2 

tsp) turmeric

salt to taste
1 red pepper, seeded and sliced
100g prawns, peeled and cooked
100g cockles, cooked
100g mussels, cooked
100g peas
100g whole baby corn, halved
225g chicken, cooked and chopped

1 Place the rice in a large bowl, add the stock,

turmeric and salt.  Cook on 70P for 13 - 14
minutes and, until the rice is tender, stir 2 - 3
times during cooking.  Drain.

2 Stir in red pepper, prawns, peas, cockles,

mussels, baby corn and chicken.  Cook on
100P for 8 minutes, stirring after 4 minutes.

Serves 2           
2 baking potatoes, (approx. 250g each)
50g margarine
100g double gloucester cheese, finely chopped
15ml (1tbsp) fresh chives, chopped
50g mushrooms, finely chopped
salt and pepper to taste

1 Prick each potato in several places. Cook on

100P for 11-12 minutes. Halve each potato
and scoop the flesh into a bowl, add the
margarine, cheese, chives and mushrooms.
Mix well and season.

2 Pile mixture back into the potato skins and

place in a flan dish, on the turntable. 

3 Cook on 50P for 8-9 minutes.

Serves 4 - 6
30ml (2tbsp) olive oil
175g onion, chopped
2 cloves garlic, crushed
75g tomato purée
225g carrot, chopped
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
150g fresh baby sweetcorn, chopped
4 sticks celery, sliced
225g courgette, sliced
5ml (1tsp) 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 (1tbsp)  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.

UK R556D O/M,P32-  05.7.11 3:24 PM  Page 45 (1,1)

44

Serves 4 - 6
100g margarine
100g caster sugar
2 eggs (medium), beaten
100g self raising flour
30 - 45ml (2 - 3tbsp) water

1 Line the base of 18cm (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
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.

Serves 4    
1500ml (2

1

/

2

pints) milk

200g pudding rice
100g caster sugar
50g margarine
5ml (1tsp) grated nutmeg

1

Place the milk in a 2.5 litre (4 pint) casserole
dish. Heat on 100P for 8 minutes. Stir in the
rice, sugar and margarine, heat on 100P for 5
minutes. 

2 Cook on 50P for 50 minutes, stir 3 - 4 times

during cooking.

3 Stir then sprinkle with nutmeg to serve.

Serves 4     
450g seasonal fresh fruit, lightly cooked
100g brown sugar  
5ml (1tsp) cinnamon
100g plain wholemeal flour
75g rolled oats
75g margarine

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

the cinnamon in a dish, mix well.

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

in  margarine, until mixture resembles fine
breadcrumbs. 
Add remaining brown sugar, mix well. 

3 Sprinkle over the fruit and cook on 30P for

12 minutes.

Serves 4     
syrup:

300ml (

1

/

2

pint) water

200g brown sugar
60ml (4 tbsp) golden syrup
50g margarine
grated rind of 1 orange (optional)

dumplings: 125g self raising flour

50g margarine
15ml (1tbsp) caster sugar
1 egg (medium), beaten

1 Combine all syrup ingredients in a 2.5 litre (4

pint) 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 margarine

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.

UK R556D O/M,P32-  05.7.13 6:07 PM  Page 46 (1,1)

45

Serves 4 - 6 
150ml (

1

/

4

pint) sunflower oil

225g brown sugar
3 eggs (medium)
225g self raising flour
5ml (1tsp) bicarbonate of soda
10ml (2 tsp) cinnamon
300g carrot, grated
100g walnut halves, chopped
topping:

225g low fat cream cheese
grated rind of 1 lemon
5ml (1tsp) 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 carrot, walnut and mix
well.

2 Pour cake mixture into a greased, lined 20cm

(8”) 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. 

Keep refrigerated. 

CARROT & COURGETTE CAKE:
Substiture 150g of the carrot with 150g grated
courgettes, and substitute 100g of walnut with
100g of  chopped date. Prepare and cook as
Carrot Cake.

Serves 6 - 8
175g margarine
175g caster sugar
3 eggs (medium)
200g banana
175g wholemeal self raising flour
100g 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, mix well.

4 Spoon the mixture into a greased 20cm (8”)

PYREX® dish and cook on 50P 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 margarine
150g light brown soft sugar
3 eggs (medium), beaten
250g cooking apples, peeled and grated
100g walnuts, chopped
45ml (3 tbsp) milk
25g 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 20cm (8”)

PYREX® dish then sprinkle with the
demerara sugar.

5 Cook on 50P for 22 minutes.

Cut into slices to serve.

UK R556D O/M,P32-  05.7.11 3:24 PM  Page 47 (1,1)

46

Serves 4 - 6  
200g caster sugar
200g margarine
4 eggs (medium)
100g self raising flour
50g cocoa powder
100g plain or milk 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 cocoa powder together

then fold into the mixture.

4 Add chocolate drops and stir well.
5 Spoon mixture into a greased and lined 20cm

(8”) PYREX® cake dish.

6 Cook on 50P for 15 minutes.

Leave to stand for 5 minutes before serving. 

Serves 4 - 6
175g caster sugar
175g margarine
3 eggs (medium)
225g self raising flour
5ml (1 tsp) almond essence
15ml (1 tbsp) instant coffee
30ml (2 tbsp) hot water
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 (7”)

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. 

Serves 6 - 8
175g caster sugar
175g margarine
3 eggs (medium)
175g self raising flour
2” 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 (1tsp) 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 (7”) 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. 

UK R556D O/M,P32-  05.7.11 3:24 PM  Page 48 (1,1)