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35

800g rump steak, cut into strips
50g plain flour
salt and pepper to taste
125g onion, finely chopped
30ml (2 tbsp) tomato purée
450ml (

3

/

4

pint) hot beef stock

150ml (

1

/

4

pint) white wine

30ml (2 tbsp) cornflour mixed with a little water
100g mushroom, thinly sliced
150ml (

1

/

4

pint) soured cream

1 Toss the steak in the flour, salt and pepper, until

evenly coated.

2 Place the steak, remaining flour, onion, tomato purée,

stock and wine in a casserole dish. Cover and cook
on 50P for 30 minutes. Stir 2 - 3 times during
cooking.

3 Stir in cornflour, mushrooms and cream. Leave

uncovered and cook on 50P for 8 minutes.

Serve on a bed of tagliatelle or rice.

450g aubergines, thinly sliced
30ml (2 tbsp) olive oil
225g onion, chopped
15ml (1 tbsp) fresh parsley, chopped
2 cloves garlic, crushed
350g minced lamb
150ml (

1

/

4

pint) hot stock

400g canned chopped tomatoes
30ml (2 tbsp) tomato purée
salt and pepper to taste
300ml (

1

/

2

pint) cheese sauce (see page 39)

200g cheese, grated 

1 Sprinkle aubergines with salt and leave to drain on

kitchen paper for 30 minutes. Heat 15ml 
(1 tbsp) olive oil, onions, parsley and garlic on 100P
for 30 seconds. Stir in meat, mix well and cook on
100P for 4 - 5 minutes, stirring twice.

2 Add stock, tomatoes, purée and seasoning.  Stir well

and cook on 100P for 8 minutes.

3 Rinse salt from aubergines and pat dry with kitchen

paper. Place in a bowl with remaining oil. Cover and
cook on 100P for 4 minutes. 

4 Use 

2

/

3

of the aubergines to cover bottom and sides

of a 1.5 litre casserole dish. Add meat and top with
remaining aubergines.

5 Pour the sauce over the aubergines and sprinkle with

the cheese.

6 Use sequence cooking to cook on 50P for 15

minutes and DUAL GRILL, 50P for 10 minutes.

60ml (4 tbsp) plain flour
7.5ml (1

1

/

2

tsp) salt

7.5ml (1

1

/

2

tsp) pepper

15ml (1 tbsp) dried mixed herbs
500g braising steak, diced
3 streaky bacon rashers, chopped
25g margarine
100g carrot, sliced
300g baby onions (whole)
200ml (7 fl.oz) hot beef stock
200ml (7 fl.oz) red wine
50g button mushrooms, sliced 

1 Mix together the flour, salt, pepper and herbs. Toss

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

2 Heat the margarine in a casserole dish on 100P for

30 seconds. Stir in the braising steak, bacon, carrot
and onions.

3 Add the beef stock, wine and mushrooms. Stir well

and cover. Cook on 30P for 50 minutes. Leave to
stand for 5 minutes before serving, so that the meal
relaxes to improve the texture.

R-65STM Cookbook  11/03/2005  14:37  Page 35

36

225g mushroom, sliced
125g onion, chopped
1 clove garlic, crushed
60ml (4 tbsp) tomato purée
300ml (

1

/

2

pint) red wine

5ml (1 tsp) dried oregano
5ml (1 tsp) dried parsley
salt and pepper to taste
4 chicken fillets (200g each)

1 Place the mushroom, onion and garlic in a 2.5 litre

(approx. 4 pint) casserole dish. Cook on 100P for 3
minutes.

2 Stir in remaining ingredients except the chicken, mix

well.

3 Add chicken fillets and coat with the sauce.
4 Cook on 70P for 25 minutes, stir and coat the

chicken twice during cooking.

Serve with rice or jacket potatoes.

4 boneless chicken breasts (200g each)
45ml (3 tbsp) clear honey
5ml (1 tsp) whole grain mustard
2.5 ml (

1

/

2

tsp) dried tarragon

15ml (1 tbsp) tomato purée
150ml (

1

/

4

pint) chicken stock

15ml (1 tbsp) cornflour blended with water
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. 

3 Cover and cook on 70P for 25 minutes. Turn chicken

over and coat with the sauce several times during
cooking.

50g margarine
125g onion, finely chopped
125g leeks, sliced
50g plain flour
5ml (1 tsp) mustard powder
300ml (

1

/

2

pint) milk

300ml (

1

/

2

pint) single cream

450g cooked turkey, chopped
salt & pepper to taste
15ml (1 tbsp) fresh parsley chopped to garnish 

1 Melt the margarine in a large bowl on 100P for

30 seconds.

2 Stir in the onion and cook on 100P for 3 minutes.
3 Stir in the flour and mustard powder, gradually add

the milk and cream. Cook on 100P for 5 - 6 minutes,
stirring every minute, until smooth and thickened.

4 Add the turkey and seasoning. Cook on 100P for 13

minutes, stir every 2 - 3 minutes.

Garnish with fresh parsley.

450g boneless chicken breasts
225g broccoli florets
45ml (3 tbsp) water
5ml (1 tsp) dried thyme
5ml (1 tsp) dried marjoram
salt & pepper to taste
600ml (1 pint) white sauce (see page 39)
25g fresh breadcrumbs
25g cheese, grated 

1 Place the chicken breasts in a shallow flan dish and

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

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

cover and cook on 100P for 5 minutes. Drain.

3 Add the thyme, marjoram, salt and pepper to the

white sauce, 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. Place on the
turntable.

5 Use sequence cooking to cook for 10 minutes on

70P, then 9 - 10 minutes on DUAL GRILL, 50P.

R-65STM Cookbook  11/03/2005  14:37  Page 36

37

125g white self raising flour
125g plain flour
2.5ml (

1

/

2

tsp) salt

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

1

/

4

pint) milk

90ml (6 tbsp) tomato relish
5ml (1 tsp) Worcestershire sauce
15ml (1 tbsp) dried oregano
75g salami sausage, sliced
75g mushrooms, sliced

1

/

2

green pepper, thinly sliced

2 medium tomatoes, sliced
200g 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 a 25cm circle.

Then place in a greased 25cm flan dish. Cook on
100P 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 (1 tsp) of the
oregano. Spread evenly over 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 for 10 - 12

minutes until the topping is cooked and the cheese
has melted.

Substitute salami with 200g canned tuna, chopped and top with 8 whole black olives.

: Substitute salami with 100g chopped, cooked ham and top with chopped pineapple.

15ml (1 tbsp) olive oil
200g aubergines, cut in 2.5cm cubes
100g leeks, sliced
1 clove garlic, crushed
50g celery, sliced
500g canned, chopped tomatoes
300g canned mixed beans, drained
2 vegetable stock cubes
2.5ml (

1

/

2

tsp) basil

50g fresh baby sweetcorn, chopped
salt and pepper to taste 

1 Place the oil, aubergine, leeks, garlic and celery in a

2.5 litre (4 pint) casserole dish, mix well. Heat on
100P for 4 - 5 minutes, stir after 3 minutes.

2 Add the tomatoes, beans, crumbled stock cubes, basil

and sweetcorn. Season and mix well.

3 Cover and cook on 70P for 20 minutes, stir twice

during cooking.

Serve with rice or baked potato.

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

1 Prick each potato in several places. Cook on 100P for

12 minutes. Halve each potato and scoop the flesh
into a bowl, add the margarine, cheese, chives,
mushrooms, salt and pepper, mix well. Season.

2 Pile mixture back into the potato skins and place in a

flan dish, on the rack. 

3 Cook on DUAL GRILL, 50P for 10 minutes.

R-65STM Cookbook  11/03/2005  14:37  Page 37

38

100g margarine
100g caster sugar
2 eggs (medium), beaten
100g self raising flour
15ml (1 tbsp) water
60ml (4 tbsp) jam or syrup to cover top

1 Line base of 1.2 litre 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 for 5 - 6 minutes.
Allow to cool before turning out. 

5 Place jam or syrup in a bowl, heat on 100P for 1

minute until runny and pour over pudding.

450g seasonal fresh fruit, lightly cooked
100g brown sugar  
5ml (1 tsp) 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. Sprinkle over
the fruit and cook on DUAL GRILL, 30P for 
8 - 10 minutes.

225g margarine
225g caster sugar
7.5ml (1

1

/

2

tsp) vanilla essence

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

1

/

2

tsp) baking powder

75g walnut, roughly chopped

1 Combine the margarine, sugar, vanilla essence and

eggs together until smooth.

2 Stir in the remaining ingredients.
3 Grease and line the base of a deep, square 20cm dish

with greaseproof paper, spoon in the brownie
mixture and smooth the surface.

4 Cook on 50P for 24 minutes until a skewer comes

out cleanly.

150ml (

1

/

4

pint) sunflower oil

225g soft brown sugar
3 eggs (medium)
175g self raising flour
5ml (1 tsp) bicarbonate of soda
10ml (2 tsp) cinnamon
175g carrot, grated
100g walnut halves, roughly chopped
ICING:
225g cream cheese
grated rind of 1 lemon
5ml (1 tsp) lemon juice
30ml (2 tbsp) icing sugar
25g walnuts, finely chopped to sprinkle

1 Combine the oil, sugar and eggs. Fold in the flour,

bicarbonate of soda, salt and cinnamon. Add the
carrot and walnut, mix well.

2 Grease and line a 20cm soufflé dish with greaseproof

paper, pour in the cake mixture.

3 Cook on 50P for 24 minutes until a skewer comes

out clean. Allow to cool before decorating.

4 To prepare icing, combine cream cheese, lemon rind,

lemon juice and icing sugar until smooth. Spread on
top of the cake, sprinkle with walnuts.

If iced with cream cheese, keep cake refrigerated.
Eat within 2 days.

R-65STM Cookbook  11/03/2005  14:37  Page 38