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57

275g potato, cooked and mashed
275g self raising flour
100g mature cheddar cheese, grated
5ml (1 tsp) salt
2 cloves garlic, crushed (see tip, Page 48)
10ml (2 tsp) whole grain mustard
1 egg (medium), beaten
75ml (5 tbsp) milk
1 egg (medium), beaten to glaze
5ml (1 tsp) fresh parsley, chopped to sprinkle

1 Place the potato, flour, cheese, salt, garlic and

mustard in a large bowl, mix well.

2 Add the egg and milk, mix to form a soft dough.

Knead the dough into a round shape approx. 20cm
(8") in diameter. Place in a 25cm (10") flan dish, brush
with egg to glaze, sprinkle with parsley.

3 Place on the low rack, use sequence programming to

cook on 50P for 8 minutes, then on DUAL GRILL,
50P for 8 minutes until golden. 

Serve with soup, cheese or salad.

225g medium oatmeal
225g self raising flour
10ml (2 tsp) ground ginger
225g margarine
225g brown sugar
100g golden syrup
125g black treacle
300ml (

1

/

2

pint) milk

1 Place oatmeal, flour and ginger in a bowl and mix well.
2 Place the margarine, sugar, syrup, treacle and milk in a

large bowl, heat on 100P for 5 minutes, stir every
minute. Stir in the flour mixture and stir well.

3 Grease and line the base of a deep, square 20cm (8”)

dish with greaseproof paper, pour in parkin mixture.

4 Place on the turntable and cook on 50P for 35

minutes until well risen and a skewer comes out clean.

Microwave Tip: Softening cream cheese
Place 225g cream cheese on a plate. Heat on 30P for 1 minute until soft.

175g dates, chopped
150ml (

1

/

4

pint) boiling water

225g plain flour
125g wholemeal flour
125g caster sugar
2.5ml (

1

/

2

tsp) salt

2.5ml (

1

/

2

tsp) bicarbonate of soda

100g margarine
125g walnuts, roughly chopped
150ml (

1

/

4

pint) milk

1 egg (medium), beaten

1 Place the dates in a large bowl, add the boiling water,

leave aside to cool.

2 Place flours, sugar, salt and bicarbonate of soda in a

bowl, mix well. Rub in margarine until mixture
resembles fine breadcrumbs, stir in walnuts.

3 Add the date mixture, milk and egg, mix well.
4 Grease and line the base of a 1.5 litre (2

1

/

2

pint),

straight-sided loaf dish with greaseproof paper. Spoon
in loaf mixture and smooth the surface.

5 Place on turntable, use sequence programming to

cook on 70P for 8 minutes, then on DUAL GRILL,
70P for 6 minutes until a skewer comes out clean. 

Serve sliced, spread generously with butter.

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58

Stir in 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2.
Serve with vegetables, fish or meat.

Stir 15 - 30ml (1 - 2 tbsp) chopped parsley into the finished sauce. Serve with fish.

Stir 225g cooked onion, finely chopped, into the finished sauce.
Heat on 100% for 1 minute before serving. Serve with meat or vegetables.

Add 2 sliced spring onions, 50g chopped mushroom and 5ml (1 tsp) chopped
parsley at the beginning of Stage 2. Serve with fish.

: Omit salt and pepper from basic recipe. Add 15 - 30ml (1 - 2 tbsp) caster sugar

at Stage 2. Serve with puddings as an alternative to custard.

To make 600ml (1 pint) of sauce, double the ingredients, follow stages 1 and 2
then cook on 100P for 6 minutes.

25g margarine 
25g plain flour
300ml (

1

/

2

pint) milk

salt and pepper to taste

1 Place the margarine in a bowl, heat on 100P for 30

seconds until melted.

2 Stir in the flour, mix well for approx. 1 minute and

gradually whisk in the milk. Cook on 100P for 5
minutes, stir every minute until thick and smooth.
Season with salt and pepper.

100g blue stilton cheese, finely chopped
300ml (

1

/

2

pint) soured cream

150ml (

1

/

2

pint) white wine

15ml (1 tbsp) cornflour blended with water
30ml (2 tbsp) fresh parsley, chopped
salt and pepper to taste

1 Place the cheese, cream, wine, cornflour and

parsley in a bowl, mix well. Season.

2 Heat on 100P for 6 - 7 minutes.

Serve with Pasta (See page 52).

3 rashers bacon, chopped (optional)

150g

carrot, chopped

225g onion, chopped
2 cloves garlic, crushed (see tip, page 48)
800g canned, chopped tomatoes
300ml (

1

/

2

pint) red wine

45 - 60ml (3 - 4 tbsp) medium chilli sauce
10ml (1 tbsp) mustard powder
30ml (2 tbsp) tomato purée

1 Place bacon, carrot, onion and garlic in a large bowl,

cover and heat on 100P for 3 minutes.

2 Add all other ingredients to bacon mixture and mix

well. Cook on 70P for 30 minutes.

3 Blend in a food processor until smooth, return to

bowl and cook on 70P for 3 minutes.

Serve with stuffed tofu, see page 51.

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59

675g strawberries, washed and hulled
45ml (3 tbsp) lemon juice (see tip, page 60)
675g preserving sugar

1 Place strawberries and lemon juice in a very large bowl.
2 Heat on 100P for 5 minutes until strawberries have

softened. Add the sugar, mix well.

3 Cook on 70P for 35 - 40 minutes until setting point (*)

is reached, stir every 4 - 5 minutes.

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

100g margarine
450g caster sugar
45ml (3 tbsp) cornflour
juice of 4 medium lemons (see tip, page 60)
grated rind of 2 lemons
4 egg yolks (medium), beaten

1 Place margarine and sugar in a bowl.

Heat on 100P for 2 minutes until melted.

2 Mix cornflour, lemon juice and rind. Stir into the

margarine and sugar mixture. Heat on 100P for 2
minutes until sugar has dissolved. Cool slightly.

3 Beat in the egg yolks and cook on 50P for 

10 - 12 minutes, stir every 2 minutes until thickened.

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

* Setting point: To determine, place 5ml (1 tsp) jam onto a saucer. Chill.

Move surface of jam with finger, if it wrinkles, setting point has been reached. 

Microwave Tip: Softening avocados
Pierce an unpeeled avocado in several places. Place on the turntable and heat on 100P for 1 minute.
Allow to cool before peeling.

Microwave Tip: Improving smells in the oven
Place half a lemon in a bowl, add 300ml (

1

/

2

pint) water and heat on 100P for 10 - 12 minutes.

Wipe the oven using a dry cloth. 

125g margarine
175g dark soft brown sugar
90ml (6 tbsp) double cream
50g walnuts, finely chopped

1 Combine all ingredients in a bowl, heat on 70P for

5 - 6 minutes, stir every minute until sugar has
dissolved and the mixture is thick and glossy.

Serve hot with ice-cream or Sticky Toffee Pudding,
see page 53.

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60

450g soft dark brown sugar
150ml (

1

/

4

pint) water

10ml (2 tsp) treacle
50g margarine
50ml (4 tbsp) malt vinegar

1 Place all ingredients in a bowl, mix well. Heat on 70P

for 26 - 28 minutes, stir every 2 - 3 minutes until
toffee reaches hard crack (*) stage.

2 Pour into a greased, square 20cm (8") dish.

Chill to set before breaking.

100g caster sugar
75g golden syrup
60ml (4 tbsp) water
2.5ml (

1

/

4

tsp) baking powder

25g margarine
100g unsalted, blanched peanuts

1 Mix sugar, syrup and water in a bowl. Heat on 100P for

2 minutes, stir every minute until sugar has dissolved.

2 Add the baking powder and margarine, mix well. Heat

on 100P for 1 minute. Stir in the peanuts, cook on 70P
for 4 - 5 minutes, stir every minute until hard crack*
stage is reached.

3 Pour the mixture into a greased, square 15cm (6")

dish, chill to set before breaking.

150g milk chocolate, broken into pieces
100g margarine, melted
450g icing sugar
45ml (3 tbsp) milk

1 Place the chocolate in a bowl and heat on 100P for 2

minutes, stir every 30 seconds until melted.

2 Stir in margarine, icing sugar and milk. Heat on 

100P for 3 minutes, stir vigorously every minute until
the mixture is thick and glossy.

3 Pour into a greased, rectangular 20 x 15cm (8 x 6")

dish, chill to set before cutting.

* Hard crack: To determine, drop a teaspoon of mixture into a glass of cold water and the toffee

should be hard to the touch. 

Microwave Tip: More juice from Oranges and Lemons
Cut fruit in half and pierce with a fork. Place in a shallow flan dish, cut side down.
Heat on 100P for 2 minutes

Microwave Tip: Softening crystalised honey
Place 100g honey in a bowl. Heat on 100P for 1 minute until runny.

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