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41

120g onion, finely chopped
80g celery, finely chopped
2 cloves garlic, crushed
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato puree
350g lean minced beef
15ml (1 tbsp) dried mixed herbs
200ml (

1

/

3

pint) red wine

500ml (18 fl.oz) hot beef stock
salt and pepper to taste
250g dried pasta

120g onion, finely chopped
80g celery, finely chopped
2 cloves garlic, crushed
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato puree
350g quorn mince
15ml (1 tbsp) dried mixed herbs
200ml (

1

/

3

pint) red wine

500ml (18 fl.oz) hot vegetable stock
salt and pepper to taste
250g dried pasta

1 Place all ingredients into a 2.5L casserole dish and mix well.
2 Place on the turntable. Do not cover.
3 Cook using MEAL IN ONE “Pasta Dish” key.
4 Stir when the oven indicates and again at the end of cooking.

Notes:
• “Quick cook” pasta is not recommended for use in the above recipes.
• “Quorn” mince can be used from frozen or fresh.

R-757M New CkBk  27/02/2003  15:10  Page 41

42

125g onion, chopped
100g celery, sliced
100g green pepper, seeded and sliced
100g red pepper, seeded and sliced
225g beef fillet, thinly sliced into 2” strips
2.5ml (

1

/

2

tsp) cayenne pepper

5 ml (1 tsp) ground cumin
grated rind of 1 lemon
100g canned sweetcorn, drained
200g white long grain rice
700ml (1

1

/

4

pint) hot beef stock

salt and pepper to taste

125g onion, chopped
100g celery, sliced
100g green pepper, seeded and sliced
100g red pepper, seeded and sliced
225g chicken fillet, thinly sliced into 2” strips
2.5ml (

1

/

2

tsp) cayenne pepper

5 ml (1 tsp) ground cumin
grated rind of 1 lemon
100g canned sweetcorn, drained
200g white long grain rice
700ml (1

1

/

4

pint) hot chicken stock

salt and pepper to taste

125g onion, chopped
100g celery, sliced
100g green pepper, seeded and sliced
100g red pepper, seeded and sliced
225g white fish fillet, thinly sliced into 2” strips
2.5ml (

1

/

2

tsp) cayenne pepper

5 ml (1 tsp) ground cumin
grated rind of 1 lemon
100g canned sweetcorn, drained
200g white long grain rice
700ml (1

1

/

4

pint) hot fish stock

salt and pepper to taste

125g onion, chopped
100g celery, sliced
100g green pepper, seeded and sliced
100g red pepper, seeded and sliced
125g broccoli florets
100g carrot, sliced
2.5ml (

1

/

2

tsp) cayenne pepper

5 ml (1 tsp) ground cumin
grated rind of 1 lemon
100g canned sweetcorn, drained
200g white long grain rice
700ml (1

1

/

4

pint) hot vegetable stock

salt and pepper to taste

1 Place all ingredients into a 2.5L casserole dish and mix well.
2 Place on the turntable. Do not cover.
3 Cook using MEAL IN ONE “Risotto” key.
4 Stir when the oven indicates and again at the end of cooking.

Note:
• “Quick cook” rice is not recommended for use in the above recipes.

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43

75g onion, chopped
2 cloves garlic, crushed
300g cooked spinach, chopped
75g celery, sliced
75g yellow peppers, sliced
125g courgettes, sliced
400g canned, chopped tomatoes
2.5ml (

1

/

2

tsp) dried basil

2.5ml (

1

/

2

tsp) mustard powder

salt and pepper to taste
600g cooked potatoes, sliced
125g double gloucester cheese, grated
3 eggs (medium)
150ml (

1

/

4

pint) single cream

75g onion, chopped
2 cloves garlic, crushed
450g cooked chicken, chopped
125g courgettes, sliced
400g canned, chopped tomatoes
2.5ml (

1

/

2

tsp) dried basil

2.5ml (

1

/

2

tsp) mustard powder

salt and pepper to taste
600g cooked potatoes, sliced
125g double gloucester cheese, grated
3 eggs (medium)
150ml (

1

/

4

pint) single cream

75g onion, chopped
2 cloves garlic, crushed
450g cooked fish fillet, chopped
125g courgettes, sliced
400g canned, chopped tomatoes
2.5ml (

1

/

2

tsp) dried basil

2.5ml (

1

/

2

tsp) mustard powder

salt and pepper to taste
600g cooked potatoes, sliced
125g double gloucester cheese, grated
3 eggs (medium)
150ml (

1

/

4

pint) single cream

1 Mix all ingredients together in a bowl except, potatoes, cheese, eggs and cream.
2 Place half of this mixture in the bottom of an oval ‘Pyrex’ dish (30cm x 21cm x 5cm) or a round

‘Pyrex’ dish (26.5cm diameter x 4.5cm).

3 Layer half the potatoes on top and sprinkle with half the cheese.
4 Repeat with the remaining mixture, finishing with a layer of potatoes.
5 Mix the eggs and cream together and pour over the gratin. Sprinkle with the remaining cheese.
6 Place on the low rack and cook using MEAL IN ONE “Gratin” key.

Notes:
• The above recipes are ideal for using leftovers from meals such as roast chicken.

We recommend to chill chicken and fish before using in the recipes.

• Canned potatoes can be used in place of cooking fresh potatoes.

Canned or frozen spinach can be used in place of cooking fresh spinach.

• PLEASE ENSURE WHERE STATED, THESE INGREDIENTS ARE COOKED BEFORE USING THEM

IN GRATIN.

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44

125g onion, chopped
225g mushroom, sliced
25g margarine
25g plain flour
300ml (

1

/

2

pint) milk

450ml (

3

/

4

pint) hot vegetable stock

2.5ml (

1

/

2

tsp) dried marjoram (see tip, page 45)

2.5ml (

1

/

2

tsp) dried basil (see tip, page 45)

salt and pepper to taste
150ml (

1

/

4

pint) double cream

1 Cook the onion, mushroom and margarine together in

a bowl on 100P for 4 minutes.

2 Stir in the flour to form a paste, gradually add the milk

and stock.

3 Stir in the marjoram, basil, salt and pepper to taste.

Cook on 100P for 8 - 10 minutes, stir after 4 minutes.

4 Blend and add the cream, cook on 100P for 6 minutes

15ml (1 tbsp) sunflower oil
225g onion, finely chopped
400g broccoli, broken into small florets
25g plain flour
1 litre (1

3

/

4

pints) hot vegetable stock

300ml (

1

/

2

pint) milk

225g double gloucester cheese, grated
salt and pepper to taste

1 Place oil, onion and broccoli in a large bowl, mix well.

Cover and cook on 100P for 5 minutes.

2 Stir in the flour to form a paste, add the stock, milk

and cheese, mix well. Cover and cook on 100P for 10
minutes.

3 Blend in a food processor. Return to bowl and

season. Heat on 70P for 18 minutes, stir 3 - 4 times.

50g margarine
50g fresh brown breadcrumbs
50g cooked ham, finely chopped
90ml (6 tbsp) double cream
salt and pepper to taste
5ml (1 tsp) fresh parsley, chopped
2 large ripe avocados (see tip, page 59)
15ml (1 tbsp) lemon juice (see tip, page 60)
50g mature cheddar cheese, grated
fresh parsley sprigs to garnish 

1 Place the margarine in a bowl and heat on 100P 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
for 2 - 3 minutes.

2 Cut the avocados in half, remove the stone and brush

the flesh with lemon juice. Fill each avocado half 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 to cook on 100P for 2 minute, then on
GRILL for 6 minutes until brown and crispy.

6 medium open cap mushrooms
75g margarine
2 cloves garlic, crushed (see tip, page 48)
75g fresh breadcrumbs
50g mature cheddar cheese, grated

1 Remove and chop mushroom stalks. Place mushroom

caps in a large flan dish open side up.

2 Heat margarine with garlic on 100P for 1 minute, stir in

chopped mushroom stalks and breadcrumbs. Fill
mushrooms with mixture, sprinkle with cheese.   

3 Place dish on the high rack and cook on DUAL GRILL,

50P for 6 minutes.

:Omit garlic and grated cheese. Add 100g Stilton crumbled at Stage 2.

R-757M New CkBk  27/02/2003  15:10  Page 44