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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.

R-758M Cookbook  21/01/2005  11:08  Page 43

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-758M Cookbook  21/01/2005  11:08  Page 44

45

100g margarine
225g onion, finely chopped
225g pasta
600ml (1 pint) boiling water
350g canned tuna, drained
600ml (1 pint) white sauce (see page 58)
400g canned, chopped tomatoes
225g cooked broccoli
225g grated cheddar cheese

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

minute until melted. Stir in onion, cook on 100P for a
further minute. Stir in pasta and boiling water, cook
on 70P for 11 - 12 minutes until pasta is tender. Stir
2-3 times during cooking. Drain if necessary.

2 Mix the tuna, white sauce, tomatoes and broccoli

with the seasoning. Cook on 70P for 10 minutes, stir
after 5 minutes.

3 Add grated cheese, place on the turntable and cook

on DUAL GRILL, 70P for 10 minutes.

4 wooden skewers 
2 courgette, cut into 8 chunks
4 medium mushrooms, stalks removed
450g firm fleshed fish skinned and cut 
into 16 cubes
4 slices of orange
2 firm medium tomatoes, quartered
5ml (1 tsp) fresh dill, chopped
50g margarine

1 Thread pieces of courgette, mushroom, fish, orange

and tomato onto each skewer in a regular sequence.
Leave no wood exposed. 

2 Heat the dill and margarine in a small bowl on 100P

for 1 minute. Brush kebabs with the dill butter, place
in a flan dish on the high rack.

3 Cook on DUAL GRILL, 50P for 18 minutes. Turn

over and rearrange the kebabs every 6 minutes. 

2 cod loins (approx. 275g each)
75g golden breadcrumbs
75g parmesan cheese, grated
salt and pepper to taste
1 egg (medium), beaten

1 Cut each loin into 3 pieces to make 6 chunks.
2 Combine breadcrumbs, cheese and seasoning, place in

a flan dish.

3 Pour the egg into a bowl.
4 Dip the fish chunks first into the egg, then into the

breadcrumb mixture, turning to coat evenly.

5 Place the fish chunks in a greased 25cm flan dish.
6 Place the dish on the low rack and cook on DUAL

GRILL, 30P for 16 minutes. Turn over, halfway through
the cooking time.

Microwave Tip: Drying herbs
Place a handful of fresh herbs between two sheets of kitchen paper on the turntable. Heat on 70P for
3 minutes until dry. Ensure the herbs do not become too dry. Woody herbs will take a little longer.

R-758M Cookbook  21/01/2005  11:08  Page 45

46

60ml (4 tbsp) plain flour
salt and pepper
500g braising steak, sliced thinly
75g streaky bacon rashers, chopped
25g margarine
225g carrot, sliced
225g courgette, sliced
100g baby onions (whole)
225g potato, par-boiled and chopped
300ml (

1

/

2

pint) hot beef stock

300ml (

1

/

2

pint) red wine

30ml (2 tbsp) cornflour blended with water

1 Mix together the flour, salt and pepper, toss the beef

and bacon in the seasoned flour until well coated.

2 Put the margarine in a 2.5 litre (approx. 4 pint)

casserole dish and melt on 100P for 30 seconds.
Stir in the beef, bacon, carrot, courgette, onions and
potato.

3 Pour in the beef stock, wine and blended cornflour,

mix well. Cover dish with a lid and place on the low
rack. Cook on 50P for 40 minutes. Stir 3 times during
cooking.

4 Leave to stand for 5 minutes before serving, so that

the meat relaxes to improve the texture.

45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed (see tip, page 48)
75g bacon, finely chopped
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
450g canned red kidney beans
5 -15ml (1 - 3 tsps) chilli powder, to taste
300ml (

1

/

2

pint) red wine

300ml (

1

/

2

pint) hot beef stock

salt and pepper to taste

1 Place oil, onion, celery, garlic and bacon into a large

bowl, mix well. Cover and cook on 100P for 7
minutes.

2 Add the bay leaf, tomatoes, purée and minced beef to

the vegetable mixture. Cook on 100P for 8 minutes,
stir 2 - 3 times during cooking.

3 Add herbs, wine, kidney beans, chilli powder and

stock. Season, mix well. Cover and cook on 100P for
5 minutes, then for 20 minutes on 50P until sauce is
thick. Stir 2 - 3 times during cooking.

Serve hot with rice.

450g stewing steak, chopped
100g kidney, chopped
175g onion, chopped
450ml (

3

/

4

pint) beef stock

15ml (1 tbsp) cornflour mixed with a little water
PASTRY:
225g self-raising flour
2.5ml (

1

/

2

tsp) salt

5ml (1 tsp) baking powder
100g suet
150ml (

1

/

4

pint) cold water

15ml (1 tbsp) milk

1 Place steak, kidney, onion and stock in a casserole

dish. Cover and cook on 50P for 40 minutes.
Stir after half the cooking time and add the cornflour
to thicken. 

2 To make the pastry, place the flour, salt, baking

powder and suet in a bowl, mix well.

3 Add enough cold water to form a soft dough.

Roll out 

2

/

3

of the pastry and use it to line the base

and sides of a greased 1.2 litre (2 pint) pudding basin.

4 Fill pastry lined basin with meat. Roll out remaining

pastry, cut out a circle to cover pudding. Brush with
milk. Make a slit in the centre. Cover with cling film,
cook on 100P for 12 minutes.

R-758M Cookbook  21/01/2005  11:08  Page 46