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35

Serves 4          
Preparation time  -  10 - 12 minutes
50g (2oz) butter
45ml (3tbsp) vegetable oil
2 small onions, finely chopped
2 sticks of celery, finely chopped
2 cloves garlic, crushed
3 rashers of bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced beef/lamb
30ml (2tbsp) dried mixed herbs
300ml (

1

/

2

pint) dry red wine 

300ml (

1

/

2

pint) beef stock

salt and pepper to taste

1 Melt the butter and oil in a large bowl on 100P

(HIGH) for 1 minute. Stir in the onion, celery,
garlic and bacon. Cook on 100P (HIGH) for 
6 minutes, stir halfway through cooking.

2 Add the bay leaf, tomatoes, tomato purée and

minced meat to the vegetable mixture.  Cook on
100P (HIGH) for 5 minutes, stir 2-3 times during
cooking to break up the mince as it cooks.

3 Add the herbs, wine and stock, mix thoroughly.

Cook on 70P (MEDIUM HIGH) for 20-22
minutes. Stir 2-3 times during cooking until the
sauce has thickened. Season to taste and serve
hot with spaghetti.

Shepherds pie:  Make as the bolognese sauce, omitting the wine.  Place in dish, top with 675g (1

1

/

2

lb)

mashed potatoes. Heat on 100P (HIGH) for 5-6 minutes.
Chilli Con Carne:  Make as the bolognese sauce. At stage 3, add 450g (1lb) canned red kidney beans and
5-15ml (1-3 tsp) chilli powder, to taste.  

(0.5kg)
2tbsp (30ml) plain flour
1/2tsp (2.5ml) salt
1/2tsp (2.5ml) pepper
1tsp (5ml) mixed herbs
174g braising steak (sliced thinly)
1 streaky bacon rasher (chopped)
25g butter
35g carrot (sliced thinly)
100g baby onions (whole)
1 beef stock cube
100ml hot water
100ml red wine
20g button mushrooms (sliced)

1 Mix together the flour, salt, pepper and herbs

and toss the beef and bacon in the seasoned
flour until well coated.

2 Put the butter in the microwave bowl and melt on

100P (HIGH) for 30 seconds. Stir in the beef,
bacon, carrot and onions.

3 Pour in the beef stock and wine, add the

mushrooms, cover loosely and cook for 30
minutes for 0.5kg, 45 minutes for 1.0kg and 50
minutes for 1.5kg on 30P (MEDIUM LOW).
Leave to stand for 5 minutes before serving, so
that the meat relaxes to improve the texture.

(1.0kg)
3tbsp (45ml) plain flour
1tsp (5ml) salt
1tsp (5ml) pepper
2tsp (10ml) mixed herbs
350g braising steak (sliced thinly)
2 streaky bacon rashers (chopped)
25g butter
70g carrot (sliced thinly)
200g baby onions (whole)
1 beef stock cube
150ml hot water
150ml red wine
30g button mushrooms (sliced)

(1.5kg)
4tbsp (60ml) plain flour
1 1/2tsp (7.5ml) salt
1 1/2tsp (7.5ml) pepper
3tsp (15ml) mixed herbs
500g braising steak (sliced thinly)
3 streaky bacon rashers (chopped)
25g butter
100g carrot (sliced thinly)
300g baby onions (whole)
1 beef stock cube
200ml hot water
200ml red wine
50g button mushrooms (sliced)

R-653M O/M & C/B  10/03/2000  10:14  Page 35

36

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
fresh parsley to garnish 

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.
Garnish with fresh parsley.

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

salt and pepper to taste

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
45ml (3tbsp) water
600ml (1 pint) white sauce (see page 39)
5ml (1tsp) dried thyme
5ml (1tsp) dried marjoram
salt & pepper to taste
25g (1oz) fresh breadcrumbs
25g (1oz) cheese, grated

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37

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 200g (7oz) canned tuna and top with 8 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 10 - 11 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
2 salami snack sausages, sliced
100g (6oz) mushrooms, sliced
Small green pepper, thinly sliced
3-4 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 Cook on the rack on DUAL GRILL 50P (MEDIUM)

for 10-12  minutes until the topping is cooked
and the cheese has melted.

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38

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. 

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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