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49

4 chicken fillets, skinned (approx. 200g each)
100g camembert, finely chopped
3 spring onions, finely chopped
2.5ml (

1

/

2

tsp) dried parsley (see tip, page 45)

salt and pepper to taste
cocktail sticks to secure
75 g cheddar cheese, grated

1 Open out chicken breasts, flatten with a rolling pin.
2 Place the camembert, onion, parsley and     seasoning

in a bowl, mix well. Place a quarter of the mixture at
one end of each breast. Roll up tight and secure with
cocktail sticks. Ensure no filling is visible.

3 Place the breasts, seam-side upwards in a flan dish.
4 Place on the low rack and cook on DUAL GRILL,

70P for 18 minutes, turn over and add cheese after 8
minutes.

Sprinkle with toasted almonds to serve.

900g chicken, cut into large pieces
175g natural yoghurt
2 cloves garlic, crushed (see tip, page 48)
50g creamed coconut
10ml (2 tsp) turmeric
25g margarine
125g onion, sliced
5cm (2") piece fresh ginger, grated
5ml (1 tsp) chilli powder
5ml (1 tsp) coriander seeds
5ml (1 tsp) cumin
5ml (1 tsp) cinnamon
10ml (2 tsp) cornflour
150ml (

1

/

4

pint) single cream

25g roasted cashew nuts

1 Place chicken in a bowl, stir in yoghurt, garlic,

creamed coconut and turmeric. Cover and marinate
for at least 1 hour in the refrigerator.

2 Place margarine in a large bowl, heat on 100P for 1

minute, until melted. Add the onion and cook on
100P for 2 minutes. Stir in the ginger, chilli powder
and coriander, cook on 100P for 1 minute.

3 Add the chicken and marinade, mix well. Stir in the

cumin and cinnamon. Season, cover and cook on
100P for 8 minutes, stirring after 3 minutes.

4 Rearrange the chicken pieces and cook on 50P for 6

minutes. Stir halfway through cooking time.

5 Combine the cornflour with the cream and stir into

the chicken. Cook on 100P for 6 minutes, stir after 3
minutes. Sprinkle with cashew nuts.

Serve with rice and poppadums.

Microwave Tip: Toasting Almonds
Place 25g almonds in a shallow flan dish with a knob of butter, heat on 100P for 3 minutes, stir every
minute until golden.

MARINADE:
15ml (1 tbsp) groundnut oil
15ml (1 tbsp) lemon juice (see tip, page 60)
60ml (4 tbsp) satay sauce
1 clove garlic, crushed (see tip, page 48)
tabasco sauce to taste
450g chicken fillets, cubed
4 wooden skewers

1 Place all the marinade ingredients in a large bowl, mix

well. Stir in the chicken, refrigerate for 2 hours to
marinate.

2 Thread the chicken onto skewers leaving no wood

exposed. Place in a large flan dish on the high rack.

3 Cook on DUAL GRILL, 70P for 12 - 15 minutes. Turn

over and rearrange the skewers 2 - 3 times.

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50

Microwave Tip: Heating taco shells
Place 8 - 10 pre-cooked crisp taco shells on kitchen
paper on the turntable.
Heat on 100P for 1

1

/

2

- 2 minutes until warm.

Spoon in filling as preferred.

30ml (2 tbsp) olive oil
175g onion, chopped
2 cloves garlic, crushed (see tip, page 48)
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 (1 tsp) ground cumin
10ml (2 tsp) mild chilli powder
2.5ml (

1

/

2

tsp) cayenne pepper 

400g canned tomatoes
225g canned haricot beans, drained
400g canned red kidney beans in chilli sauce
300ml (

1

/

2

pint) hot vegetable stock

15ml (1 tbsp) 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 carrot, 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.

4 Add the blended cornflour, mix well and cook on

100P for 5 minutes.

Serve hot with rice or as a filling for tacos.

600g par-boiled potato, thinly sliced.
250g cheddar cheese, thinly sliced
125g onion, sliced
300g leek, sliced
100g cooked ham, chopped
600ml (1 pint) white sauce (see page 58)

1 Mix the onion, leek and ham in a bowl.
2 Place half the leek mixture in a 2.5 litre (approx. 4

pint) casserole dish cover with half the potato slices,
pour over half the sauce and sprinkle with half the
cheese. Repeat with the remaining ingredients.

3 Place on the low rack and cook on DUAL GRILL,

70P for 10 minutes. 

10ml (2 tsp) olive oil
125g onion, chopped
1 clove garlic, crushed (see tip, page 48)
225g leek, sliced
100g mushroom, thickly sliced
10ml (2 tsp) chopped fresh basil
10ml (2 tsp) chopped fresh oregano
175g red split lentils
800g canned, chopped tomatoes
450ml (

3

/

4

pint) hot vegetable stock

1 bay leaf
salt and pepper to taste
12 sheets lasagne (spinach)
600ml (1 pint) cheese sauce (see page 58)
50g cheddar cheese, grated

1 Place the oil, onion and garlic in a bowl, cook on 100P

for 2 minutes.

2 Add the leek, mushroom, basil, oregano and lentil.

Then cook on 100P for 5 minutes. 

3 Stir in the tomatoes with the vegetable stock and the

bay leaf.

4 Cover and cook on 70P for 25 minutes.
5 Season and remove the bay leaf.
6 Put a layer of the lentil mixture into the base of a deep

25cm (10”) square dish. Cover with some lasagne and
then some of the cheese sauce. Repeat, making the
last layer cheese sauce, add the grated cheese.

7 Place on the low rack and cook on 50P for 12 minutes

and then on DUAL GRILL, 50P for 8 minutes.

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51

15ml (1 tbsp) oil
450g cauliflower, cut into florets
225g parsnip, cut into strips
225g carrot, cut into strips
225g courgette, sliced
100g celery, sliced
100g leek, sliced
100g apple, sliced
50g sultana
75g plain flour
30 - 45ml (2 - 3 tbsp) curry powder to taste
5ml (1 tsp) tumeric
5ml (1 tsp) english mustard powder
900ml (1

1

/

2

pint) vegetable or chicken stock

1 Place the cauliflower, carrot, parsnip and oil in a large

dish. Cook on 100P for 5 minutes. Stir once during
cooking.

2 Stir in the flour, curry powder, tumeric and seasoning.
3 Add the remaining ingredients, and stir in the stock.
4  Cover and cook on 70P for 20 minutes. Stir twice

during cooking.

Ideal served with rice.

500g tofu, drained
100g mozzarella, thinly sliced
75g danish blue, thinly sliced
1 quantity spicy tomato sauce (see page 58)

1 Cut tofu in half to make 4 pieces.
2 Slice each piece horizontally along one side to make a

pocket. Fill each pocket with sliced cheese, place in a
large flan dish. Pour in the sauce. 

3 Place on turntable, cook on 50P for 12 - 14 minutes.

125g white self raising flour
125g granary 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) fresh oregano 
75g salami snack sausages, sliced
75g mushroom, sliced

1

/

2

green pepper, thinly sliced

2 medium tomatoes, sliced
200g mozzarella cheese, grated
salt and pepper to taste

1 Place the flours, salt and baking powder in a large

bowl, mix well. Blend oil and milk together, mix into
the flour to make a firm dough.

2 Roll out to make a 25cm (10") circle.

Place in a greased 25cm (10") flan dish.

3 Place on the low rack and cook on DUAL GRILL, 30P

for 5 minutes. Carefully turn over, cover with topping.

3 To prepare the topping, combine the tomato relish,

worcestershire sauce and 5ml (1 tsp) of oregano.
Spread evenly over the uncooked side of the pizza
base. Arrange the salami, mushroom, green pepper
and tomato on top and sprinkle with the mozzarella
and remaining oregano. Season with salt and pepper.

4 Place on low rack, cook on DUAL GRILL, 70P for 10

minutes until the vegetables are tender and the cheese
is brown and crispy.

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

: Substitute salami with 100g chopped, cooked ham, add 3 pineapple rings.

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52

125g onion, chopped
2 cloves garlic, crushed (see tip, page 48)
25g margarine
450g lean minced beef
100g mushroom, chopped
15ml (1 tbsp) tomato purée
400g canned chopped tomatoes
150ml (

1

/

4

pint) hot beef stock

salt and pepper to taste
12 pieces of lasagne
300ml (

1

/

2

pint) cheese sauce (see page 58)

extra grated cheese to sprinkle
15ml (1 tbsp) fresh oregano, chopped to garnish

1 Place onion, garlic and margarine in a bowl, heat on

100P for 3 minutes. Add the mince, cook on 70P for
8 minutes, stir twice during cooking.

2 Add mushroom, purée, tomatoes, stock and

seasoning. Cook on 70P for 20 minutes until
thickened, stir every 5 - 6 minutes.

3 Place 3 - 4 pieces of lasagne in a bowl, cover with

boiling water. Cook on 100P for 4 minutes until
tender enough to bend. Remove from water, dry on
kitchen paper. Repeat for the remaining lasagne.

4 Place a large spoonful of meat mixture at one end of

a piece of lasagne, roll up and place seam side down
in a deep, square 25cm (10") dish. Repeat for
remaining lasagne. Place any remaining meat around
the filled lasagne.

5 Pour the cheese sauce on top of the filled lasagne.

Sprinkle generously with cheese and parsley.

6 Place on turntable, use sequence programming to

cook on 70P for 12 minutes, then on DUAL GRILL,
70P for 8 minutes until brown and crispy.

15ml (1 tbsp) vegetable oil
10ml (2 tsp) mustard seeds
10ml (2 tsp) sesame seeds
225g brown basmati rice
5ml (1 tsp) chilli powder
5ml (1 tsp) turmeric
5ml (1 tsp) ground coriander
5ml (1 tsp) garam masala
15ml (1 tbsp) water
1 medium cauliflower, cut into small florets
175g quorn, cut into 2cm (

3

/

4

") cubes

1

/

2

a red pepper, seeded and cut into strips

1

/

2

a green pepper, seeded and cut into strips

400g canned chopped tomatoes
60ml (4 tbsp) natural yoghurt

1 Place oil, mustard and sesame seeds in a large bowl,

heat on 100P for 1 minute. Add rice, mix well.
Cook on 100P for 2 minute.

2 In a separate bowl mix the chilli powder, turmeric,

coriander and garam masala. Add water and mix to
a paste. Stir the paste into the rice, add the
cauliflower, quorn, red and green pepper, mix well.
Cook on 100P for 2 minutes.

3 Drain the tomatoes and reserve the juice. Add the

tomatoes to the rice mixture, mix well.

4 Add enough boiling water to the tomato juice to

make 600ml (1 pint) of liquid, pour into the rice
mixture, mix well. Cook on 70P for 24 minutes, stir
every 5 minutes. 

5 Stir in yoghurt and serve with poppadums.

225g pasta, e.g. farfalle (pasta bows)
600ml (1 pint) boiling water
50g pine nuts
1 quantity of blue cheese sauce (see page 58)
15ml (1 tbsp) fresh parsley, chopped to garnish

1 Place pasta in a large bowl add boiling water and cook

at 70P for 10 - 11 minutes until tender, drain.

2 Add the pinenuts and mix well. Place in a warm

serving dish and cover with sauce.

Serve hot garnished with parsley. 

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