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31

Serves 4
Preparation time  -  6 - 7 minutes
50g (2oz) butter
1 medium onion, finely chopped
50g (2oz) plain flour
300ml (

1

/

2

pint) milk

300ml (

1

/

2

pint) single cream

2 egg yolks (medium)
100g (4oz) cooked peas
450g (1lb) cooked turkey, chopped
2.5ml (

1

/

2

tsp) grated nutmeg

salt & pepper to taste and garnish with fresh parsley 

1 Melt the butter in a large bowl on 100P (HIGH)

for 1 minute.

2 Stir in the onion and cook on 100P (HIGH) for

2 minutes.

3 Stir in the flour and gradually add the milk and

cream.  Cook on 100P (HIGH) for 5-6 minutes,
stirring every minute, until smooth and thickened.

4 Allow to cool slightly before stirring in the egg

yolks.

5 Add peas, turkey, nutmeg and seasoning.

Cook on 100P (HIGH) for 12-14 minutes, stir
every 3 minutes.

Serves 4
Preparation time  -  5 minutes
4 boneless chicken breasts
30ml (2tbsp) clear honey
5ml (1tsp) whole grain mustard
2.5 ml (

1

/

2

tsp) dried tarragon

15ml (1tbsp) tomato purée
150ml (

1

/

4

pint) chicken stock

1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour

over the chicken. Salt and pepper to taste.

3 Cook on 100P (HIGH) for 12 minutes.

Rearrange and coat the chicken with the sauce
twice during cooking.

1 Place mushrooms, onion and garlic in a large

casserole dish. Cook on 100P (HIGH) for 5 - 6
minutes.

2 Stir in all remaining ingredients apart from the

chicken. Finally add the chicken and coat with
the sauce.

3 Cook on 70P (MEDIUM HIGH) for 40 minutes.

Stir and coat the chicken twice during cooking.

Chicken Cacciatore is a tasty, colourful dish.  
Serve with rice or jacket potatoes.

Serves 4
Preparation time  -  6 - 8 minutes
225g (8oz) mushrooms, sliced
1 medium onion, chopped
1 clove garlic, crushed
60ml (4tbsp) tomato purée
300ml (

1

/

2

pint) red wine

5ml (1tsp) dried oregano
5ml (1tsp) dried parsley
salt and pepper to taste 
4 chicken portions

1 Place the chicken breasts in a shallow flan dish

and cook on 100P (HIGH) for 9-10 minutes.
Allow to cool slightly and cut into small pieces.

2 Place the broccoli in a bowl with 45ml (3tbsp) water,

cover and cook on 100P (HIGH) for 5 minutes. Drain.

3 To the white sauce, add the thyme, marjoram, salt

and pepper, mix well.

4 Place the broccoli and chicken in a casserole dish.

Pour the sauce over the top. Sprinkle with the
breadcrumbs and grated cheese. Put on the turntable.

5 Cook for 10 minutes on 70P (MEDIUM HIGH), then

9-10 minutes on DUAL GRILL 50P (MEDIUM).

Serves 4
Preparation time  -  10 minutes
450g (1lb) boneless chicken breasts
225g (8oz) broccoli florets
600ml (1 pint) white sauce (see page 34)
5ml (1tsp) dried thyme
5ml (1tsp) dried marjoram
salt & pepper to taste
25g (1oz) fresh breadcrumbs
25g (1oz) cheese, grated

31

R-642M OM & CB  29/6/99  11:17 am  Page 31

32

Serves 4-6
Preparation time  -  18 minutes
275g (10oz) short crust pastry
6 slices bacon, chopped
1 large onion, chopped
4 eggs (medium)
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 3-4 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 30 minutes

and then on DUAL GRILL 50P (MEDIUM) for 5
minutes. 

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.

Tuna and olive:  Substitute the salami with 100g (4oz) canned tuna and top with 6 black olives.
Ham and pineapple:  Substitute the salami with 100g (4oz) cooked ham and top with chopped pineapple.

Serves 2
Preparation time  -  8 minutes
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 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, on the high rack. 

3 Cook on DUAL GRILL 50P (MEDIUM) for 10

minutes.

Serves 4
Preparation time  -  20 - 25 minutes
125g (5oz) white self raising flour
125g (5oz) granary flour
2.5ml (

1

/

2

tsp) salt

5ml (1tsp) baking powder
45ml (3tbsp) olive oil
150ml (

1

/

4

pint) milk

90ml (6tbsp) tomato relish
5ml (1tsp) Worcestershire sauce
15ml (1tbsp) dried oregano
1 salami snack sausage, sliced
75g (3oz) mushrooms, sliced
Small green pepper, thinly sliced
2 tomatoes, sliced
100g (4oz) Mozzarella cheese, grated
Salt and Pepper to taste

1 Place flours, salt and baking powder in a large

bowl. Mix well. Blend the oil and milk. Stir into
the flour to make a firm dough.

2 Roll out on a floured surface to give 25.4cm

(10”) circle. Then place in a greased 25.4cm
(10”) flan dish. Cook on 100P (HIGH) for 4-5
minutes. Carefully turn over and cover with the
topping.

3 To prepare the topping, mix together the tomato

relish, Worcestershire sauce and 5ml (1tsp)
oregano. Spread evenly over the uncooked side
of the pizza base. Arrange the salami,
mushrooms, green pepper and tomatoes on top
and sprinkle with the Mozzarella and remaining
oregano. Season with salt and pepper to taste.

4 Place flan dish on the high rack. Cook on DUAL

GRILL 50P (MEDIUM) for 10-12  minutes until
the topping is cooked and the cheese has
melted.

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33

Serves 4-6
Preparation time  -  6 - 8 minutes 
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (medium)
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 100P (HIGH)

for 4 mins, until a skewer comes out cleanly.

4 Leave the cake to stand for 5 mins before turning out.

Serves 4-6
Preparation time  -  12 - 14 minutes
150ml (1/4 pint) sunflower oil
225g (8oz) brown sugar
3 eggs (medium)
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 and walnuts and mix
well.

2 Pour cake mixture into a greased, lined 20.4cm

(8”) soufflé dish. Cook on 50P (MEDIUM) for
24 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 4-6
Preparation time  -  6 - 7 minutes
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (medium), 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 100P (HIGH) for
5-6 minutes. Allow to cool before turning out. 

5 Place jam or syrup in a bowl, heat on 100P (HIGH)

for 1 minute until runny and pour over pudding.

Serves 6-8
Preparation time  -  10 - 12 minutes
225g (8oz) margarine
225g (8oz) caster sugar
7.5ml (1

1

/

2

tsp) vanilla essence

4 eggs (medium), beaten
100g (4oz) plain flour
50g (2oz) cocoa powder
2.5ml (

1

/

2

tsp) baking powder

75g (3oz) walnuts, roughly chopped

1 Combine margarine, sugar, vanilla essence and

eggs, until smooth.

2 Stir in remaining ingredients.
3 Grease a square 20.4cm (8”) dish.  Spoon in

the mixture and smooth the surface.

4 Cook on 50P (MEDIUM) for 24 minutes, until

firm to the touch.

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34

300ml (

1/

2

pint)

Preparation time  -  5 - 6 minutes
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 100P

(HIGH) for 30 sec, until melted.

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

100P (HIGH) for 5 minutes, stirring halfway
through cooking until thick and smooth. Season
with salt and pepper to taste.

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 100P (HIGH)
for 2-3 minutes before serving. Serve with vegetables.
Mustard sauce: Stir in 45g (3tbsp) whole grain mustard, 200ml (7floz) soured cream, 15ml (1tbsp) fresh
parsley and salt and pepper at Stage 2 instead of the flour and milk. Mix well. Cook on 100P (HIGH) for
3 minutes. Stir every minute until smooth and thick. Serve with fish or meat.
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.

Makes 675g(1

1/

2

lb)

Preparation time  -  15 minutes
675g (11/2lb) strawberries, hulled
45 ml (3tbsp) lemon juice
675g (11/2lb) caster sugar

1 Place strawberries and lemon juice in a very large

bowl, heat on 100P (HIGH) for 5 minutes, or until
the fruit has softened.  Add sugar, mix well.

2 Cook on 70P (MEDIUM HIGH) for 50-55 mins,

until setting point ❇ is reached, stir every 4-5 mins.

3 Pour into hot, clean jars. Cover, seal and label.

❇

To determine setting point, place 5ml (1tsp) jam onto chilled saucer. Allow to stand for 1

min.  Move surface of the jam gently with your finger, if the surface wrinkles setting point has been reached.

Serves 4
Preparation time  -  6 - 8 minutes
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
DUAL GRILL 30P (MEDIUM LOW) for 8-10
minutes.

Serves 6-8
Preparation time  -  15 minutes
175g (6oz) butter
100g (4oz) caster sugar  
175g (6oz) golden syrup
275g (10oz) jumbo oats

1 Place the butter, sugar and syrup in a large bowl.

Heat on HIGH (100P) for 4 minutes, stir every
minute until melted, add the oats, mix well.

2 Spoon mixture into a greased 20.3 cm (8”) flan

dish, smooth the surface.

3 Place on the rack, use sequence programming

to cook on 50P (MEDIUM) for10 minutes, then
on DUAL GRILL, 30P (MEDIUM LOW) for 5
minutes until brown.

R-642M OM & CB  29/6/99  11:17 am  Page 34