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35

Serves 4   Cooking time  -  25 minutes 
Preparation time  -  10 minutes
Orange and tomato flavours combine to make an
unusually refreshing soup.
25g (1oz) butter
1 medium onion, chopped
1 large carrot & 1 large potato, chopped
800g (1

3/

4 

lb) canned, chopped tomatoes

juice and grated rind of 1 small orange
900ml (1

1/

2

pints) hot vegetable stock

salt and pepper to taste

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

for 1 minute.

2 Add the onion, carrot and potato and heat on

100P (HIGH) for 6 minutes. Stir halfway
through cooking. 

3 Add the tomatoes, orange juice, orange rind

and stock. Mix thoroughly. Season with salt and
pepper to taste. Cover the bowl and cook on
100P (HIGH) for 15 minutes, stir 2-3 times
during cooking, until the vegetables are tender.

4 Blend and serve immediately.

Serves 2-4

Cooking time  -  10 - 12 minutes

Preparation time  -  8 minutes
50g (2oz) butter
50g (2oz) fresh brown breadcrumbs
100g (4oz) cooked ham, finely chopped
90ml (6tbsp) double cream
salt and pepper to taste
5ml (1tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1tbsp) lemon juice
50g (2oz) cheese, grated

1 Place the butter in a bowl and heat on 100P

(HIGH) for 1 minute.  Stir in the breadcrumbs
and ham, add enough cream to bind the
mixture.  Season with salt and pepper to taste
and stir in the parsley, cook on 100P (HIGH) for
2-3 minutes.

2 Cut the avocados in half, remove the stone and

brush the flesh with lemon juice.  Fill each
avocado with the breadcrumb mixture.

3 Place the avocados in a large flan dish and

sprinkle with the grated cheese.

4 Place the dish on the high rack, use sequence

programming (see page 19) to cook on 100P
(HIGH) for 1 minute, then on GRILL for 6-7
minutes until brown and crispy.

Serves 4   Cooking time  -  24 minutes 
Preparation time  -  8 minutes
2 large onions, sliced
15ml (1tbsp) vegetable oil
50g (2oz) plain flour
1.2 litres (2 pints) hot meat or vegetable stock
salt and pepper to taste
30ml (2tbsp) parsley, chopped
4 thick slices French bread
50g (2oz) cheese, grated

1 Place the onion and oil in a bowl, mix well and

heat on 100P (HIGH) for 1 minute.

2 Stir in the flour to make a paste and gradually

add stock.  Season and add the parsley.

3 Cover the bowl and cook on 70P (MEDIUM

HIGH) for 18 minutes.

4 Pour the soup into serving bowls, submerge

bread and sprinkle generously with cheese.

5 Heat on 70P (MEDIUM HIGH) for 2 minutes,

until the cheese has melted.

Lentil and bacon soup: Make as above. After Stage 2, add 50g (2oz) cooked lentils and 2 rashers of
bacon (cooked and chopped). Omit the French bread and grated cheese. 

36

Serves 4           Cooking time  -  32 - 35 minutes
Preparation time  -  18 - 20 minutes
15ml (1tbsp) olive oil
450g (1lb) aubergines, cut in 2.5cm (1”) cubes
225g (8oz) onions, roughly chopped
1 clove garlic, crushed
3 sticks of celery, chopped
450g (1lb) canned, chopped tomatoes
5ml (1tsp) fresh basil, chopped
pinch of allspice & salt and pepper to taste
100g (4oz) canned butter beans
100g (4oz) canned black eyed beans
100g (4oz) okra
30ml (2tbsp) fresh parsley, chopped

1 Heat the olive oil in a large bowl on 100P

(HIGH) for 1 minute. Stir in the aubergines, and
cook on 100P (HIGH) for 6 minutes. Add the
onions, garlic and celery, mix thoroughly.

2 Add the tomatoes, basil, allspice, beans and

okra. Season with salt and pepper. Cover and
cook on 70P (MEDIUM HIGH) for 25 minutes,
stir every 5 minutes.

3 Stir in the parsley.

Serve with rice or baked potatoes. 

Serves 4-6        Cooking time  -  32 - 35 minutes
Preparation time  -  10-12 minutes
175g (6oz) walnuts, finely chopped
225g (8oz) fresh brown breadcrumbs
100g (4oz) Cheddar cheese, grated
1 small onion, finely chopped
50g (2oz) mushrooms, finely sliced
10ml (2tsp) fresh parsley, chopped
90ml (6tbsp) milk
4 eggs (medium), beaten
30ml (2tbsp) whole grain mustard
salt & pepper to taste
100g (4oz) fresh spinach, washed and chopped
125g (5oz) cottage cheese
50g (2oz) Cheddar cheese, grated to sprinkle

1 Grease a 1.5 litre (2

1

/

2

pint)  loaf dish and line

the base with greaseproof paper.

2 Place the walnuts, breadcrumbs, cheese, onion,

mushrooms, parsley, milk, eggs  and mustard in
a large bowl. Mix thoroughly and season with
salt and pepper to taste.

3 Place spinach in a separate bowl, add 5ml

(1tsp) water. Cook on 100P (HIGH) for 4-5
minutes. Drain.

4 Divide nut mixture in half. Put one half in the

base of the loaf dish and smooth the surface.

5 Spread cottage cheese over this layer, followed

by the spinach and the remaining nut mixture.
Smooth the surface, sprinkle with cheese.

6 Cook on 50P (MEDIUM) for 10 minutes and

then on DUAL GRILL 50P (MEDIUM) for 15
minutes, until a skewer comes out clean.

Serves 4          Cooking time  - 30 - 35 minutes
Preparation time  -  15 minutes
450g (1lb) par-boiled potatoes, thinly sliced
225g (8oz) Cheddar cheese, thinly sliced
2 medium onions, sliced
100g (4oz) cooked ham, chopped
300ml (

1/

2

pint) white sauce (See Page 43)

25g (1oz) cheese, grated 

1 Place alternate layers of potato, cheese, onion,

ham and white sauce in a casserole dish, until
all  ingredients are used. Top with grated
cheese. 

2 Cook on 50P (MEDIUM) for 22 minutes and

then on DOUBLE GRILL for 8 minutes.

37

Serves 4          Cooking time  -  11-12 minutes
Preparation time  -  5 - 6 minutes
4 salmon steaks (approx. 175g (6oz) each
45ml (3tbsp) dry white wine
300ml (

1/

2

pint) mustard sauce (See Page 43)

Garnish with a sprig of fresh rosemary

1 Place the salmon steaks in a large flan dish,

pierce in several places and add the wine. Cover
and cook on 70P (MEDIUM HIGH) for 8 minutes.
Allow to stand whilst preparing the sauce.

2 Place the salmon steaks in a warm serving dish,

reheat on 70P (MEDIUM HIGH) for 2 minutes.
Serve the sauce separately.

Serves 2          Cooking time  -  15 minutes
Preparation time  -  6 minutes
2 medium trout (approx, 225g (8oz) each
salt and pepper to taste
juice and rind of one orange
50g (2oz) flaked almonds
slices of orange to garnish

1 Wash the trout. Discard heads and tails and pat

dry. Place in a large flan dish, pierce in several
places. Season. Pour over the orange juice.
Sprinkle with the rind and flaked almonds 2
minutes before the end of the cooking sequence.

2 Place on the rack, cook on 50P (MED) for 5

minutes, and then DUAL GRILL 50P (MED) for 
2-4 minutes.

Serves 4          Cooking time  -  28 - 31 minutes
Preparation time  -  18 minutes
700g (1

1/

2 

lb) potatoes, peeled and chopped

25g (1oz) butter
30ml (2tbsp) milk
salt and pepper to taste
450g (1lb) fish fillets (e.g. fresh cod)
300ml (

1/

2

pint) parsley sauce (See Page 43)

25g (1oz) cheese, grated

1 Place potatoes in a bowl, add 75ml (5tbsp)

water.  Cover and cook on 100P (HIGH) for
12-13 minutes, until soft enough to mash.
Mash with butter, milk and seasoning. 

2 Place fish in a flan dish in a single layer, cover

and cook on 100P (HIGH) for 6-7 minutes. Flake
the fish and mix with the parsley sauce. Pour into
a flan or casserole dish. Spread the potatoes on
top and sprinkle with the grated cheese.

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

minutes, until the cheese has melted.

Serves 4   Cooking time  -  24 - 25 minutes
Preparation time  -  5 - 6 minutes
200g (7oz) 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 (4oz) prawns, cooked
100g (4oz) peas
100g (4oz) cockles, cooked
100g (4oz) mussels, cooked
100g (4oz) baby corn
225g (8oz) chicken, cooked and chopped

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

turmeric and salt. Cook on 70P (MEDIUM HIGH)
for 14-15 minutes, 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
(HIGH) for 8 minutes, stirring after 4 minutes. 

An excellent party or supper dish.

38

Serves 4          Cooking time -  38 minutes
Preparation time  -  10 - 12 minutes
1kg (2lb) rump steak or lean pork, cut into strips
50g (2oz) plain flour
salt and pepper to taste
1 large onion, finely chopped
30ml (2tbsp) tomato purée
450ml (

3/

4

pint) hot stock

150ml (

1/

4

pint) white wine

30ml (2tbsp) cornflour mixed with a little water
100g (4oz) mushrooms, thinly sliced
150ml (

1/

4

pint) soured cream

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

evenly coated.

2 Place the steak, remaining flour, onion, tomato

purée, stock and white wine in a casserole
dish. Cover and cook on 70P (MEDIUM HIGH)
for 30 minutes.

3 Stir in cornflour and mushrooms. Cook on 70P

(MEDIUM HIGH) for 8 minutes. Stir in the
cream to serve.

Ideal served on a bed of tagliatelle or rice.

Serves 6          Cooking time  -  47 minutes
Preparation time  -  45 minutes 
450g (1lb) aubergines, thinly sliced
30ml (2tbsp) olive oil
225g (8oz) onion, chopped
15ml (1tbsp) fresh parsley, chopped
2 cloves garlic, crushed
350g (13 oz) minced lamb
150ml (

1/

4

pint) hot stock

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

1/

2

pint) white sauce (See Page 43)

200g (7oz) cheese, grated 

1 Sprinkle aubergines with salt and leave to drain

on kitchen paper for 30 minutes. Heat 15ml
(1tbsp) olive oil, onions, parsley and garlic on
100P (HIGH) for 1 minute. Stir in meat, mix well
and cook on 100P (HIGH) for 6 minutes, stirring
twice.

2 Add stock, tomatoes, purée and seasoning.  Stir

well and cook on 100P (HIGH) for 10 minutes.

3 Rinse salt from aubergines and pat dry with

kitchen paper. Place in a bowl with remaining oil.
Cover and cook on 100P (HIGH) for 5 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 Stir half the cheese into the sauce. Pour over

aubergines and sprinkle with remaining cheese.

6 Cook on 70P (MEDIUM HIGH) for 15 minutes

and DUAL GRILL 50P (MEDIUM) for 10 minutes.

Serves 4          Cooking time  -  56 minutes
Preparation time  -  25 minutes
1 medium onion, chopped
1 clove garlic, crushed
25g (1oz) butter
450g (1lb) minced beef/lamb
100g (4oz) mushrooms, chopped
15ml (1tbsp) tomato purée
400g (14oz) canned, chopped tomatoes
150ml (

1/

4

pint) hot stock 

10ml (2 tsp) cornflour, 
20m (4 tsp) water
salt and pepper to taste
12 pieces of cannelloni
300ml (

1/

2

pint) cheese sauce (See Page 43)

extra grated cheese to sprinkle

1 Place onion, garlic and butter in a dish.  Cook

on 100P (HIGH) for 2-3 minutes.

2 Add the minced meat and cook on 100P (HIGH)

for 8 minutes, stirring twice during cooking. 

3 Add mushrooms, tomato purée, tomatoes, meat

stock and seasoning. Add 2 tsp cornflour  Cook
on 100P (HIGH) for 15 minutes, stir every 5
minutes until thick.

4 Fill cannelloni with meat mixture and place in a

deep 20.4cm (8”) square dish. Place any
remaining mixture around the cannelloni.

5 Pour the cheese sauce over the cannelloni and

sprinkle with cheese. Cook on 100P (HIGH) for
10 minutes and DUAL GRILL 50P (MEDIUM) for
10 minutes.