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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 circle.

Place in a greased 25cm 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.

R-758M Cookbook  21/01/2005  11:08  Page 51

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 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. 

R-758M Cookbook  21/01/2005  11:08  Page 52

53

PASTRY:
125g plain flour
100g plain wholemeal flour
125g margarine
cold water to mix
FILLING:
200g pecan nuts
225g brown sugar
90ml (6 tbsp) golden syrup
75g margarine, melted
3 eggs (medium), beaten
5ml (1 tsp) vanilla essence

1 To prepare pastry combine the flours and rub in the

margarine until mixture resembles fine breadcrumbs.
Add enough cold water to make a soft but not sticky
dough.

2 Line a greased 25cm flan dish with pastry and prick

the base. Place on the turntable and cook on 50P for
10 minutes

3 Spread pecan nuts evenly over base, prepare filling.
4 Beat the sugar, syrup, margarine, eggs and vanilla

essence together until smooth. Pour over nuts.

5 Place on the low rack, use sequence programming to

cook on 30P for 14 minutes, then on DUAL GRILL,
30P for 5 - 6 minutes until golden brown. 

Pecan nuts can be substituted with walnuts.

175g stoned dates, chopped
200ml (7 fl.oz) boiling water
3.75ml (

3

/

4

tsp) bicarbonate of soda

2.5ml (

1

/

2

tsp) vanilla essence

10ml (2 tsp) instant coffee dissolved in a
little water
75g margarine
125g caster sugar
2 eggs (medium), beaten
175g plain flour
1 quantity of toffee & walnut sauce
(see page 59).

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

bicarbonate of soda, vanilla essence and dissolved
coffee, mix well. 

2 Cream margarine and sugar together in a separate

bowl until light and fluffy, beat in the eggs. Fold in the
flour and dates, mix well. The resulting mixture will
be sloppy. Grease and line the base of a 1.2 litre (2
pint) pudding basin with kitchen paper, pour in the
pudding mixture. 

3 Place on turntable, cook on 50P for 12 - 13 minutes

until a skewer comes out clean.

4 Pour the sauce over the pudding. Serve hot.

FILLING:
225g raspberries, fresh or frozen
2 eating apples, peeled and thinly sliced
50g brown sugar
15ml (1 tbsp) Crème de Cassis (optional)
CRUMBLE:
75g margarine
125g plain flour
100g ground almonds
75g caster sugar
50g toasted flaked almonds (see tip, page 49)

1 Place raspberries, apples, sugar and crème de cassis

in a 1.5 litre (2

1

/

2

pint) casserole dish, mix well.

2 Cook on 100P for 6 minutes, stir every minute.

Put to one side whilst preparing crumble.

3 Rub the margarine into the flour until mixture

resembles fine breadcrumbs, stir in the ground
almonds and caster sugar.

4 Spoon the crumble evenly on top of the fruit.
5 Place on the low rack, cook on DUAL GRILL, 30P for

5 minutes 30 seconds.

Top with toasted flaked almonds to serve.

R-758M Cookbook  21/01/2005  11:08  Page 53

54

150ml (

1

/

4

pint) sunflower oil

225g soft brown sugar
3 eggs (medium), beaten
225g self raising flour
5ml (1 tsp) bicarbonate of soda
10ml (2 tsp) cinnamon
300g carrot, grated
100g walnut halves, roughly chopped
ICING:
225g cream cheese (see tip, page 57)
grated rind of 1 lemon
5ml (1 tsp) lemon juice (see tip, page 60)
30ml (2 tbsp) icing sugar
25g walnuts, finely chopped to sprinkle

1 Combine the oil, sugar and eggs. Fold in the flour,

bicarbonate of soda, salt and cinnamon. Add the
carrot and walnut, mix well.

2 Grease and line a 20cm soufflé dish with greaseproof

paper, pour in the cake mixture.

3 Place on turntable, cook on 50P for 20 - 22 minutes

until a skewer comes out clean. Allow to cool before
decorating.

4 To prepare icing, combine cream cheese, lemon rind,

lemon juice and icing sugar until smooth. Spread on
top of the cake, sprinkle with walnuts.

If iced with cream cheese, keep cake refrigerated.
Eat within 2 days.

Substitute 150g of the carrot with 150g grated
courgettes. and substitute 100g of walnut with 100g
of chopped date. Prepare and cook as carrot cake.

450ml (

3

/

4

pint) milk

150ml (

1

/

4

pint) double cream

6 eggs (medium), beaten
100g demerara sugar
2.5ml (

1

/

2

tsp) grated nutmeg

175g mixed dried fruit
50g walnut, chopped
225g thick white sliced bread, buttered
25g demerara sugar to sprinkle

1 Mix the milk, cream, eggs, sugar and nutmeg in a bowl.
2 In a separate bowl mix the dried fruit and walnut.
3 Place a layer of bread, buttered side up, on the bottom

of a greased dish. Sprinkle with the dried fruit mixture
and add a little of the milk mixture. Repeat this
process for remaining ingredients, finishing with a layer
of bread and reserving enough milk mixture to cover.
Sprinkle with demerara sugar.

4 Place on the turntable and cook on 30P for 25

minutes, then on DUAL GRILL, 30P for 5 minutes,
until set, golden and crispy.

Microwave Tip: Softening ice-cream
Place a 1 litre (2

3

/

4

pint) tub of frozen ice-cream on the turntable (lid removed).

Heat on 50% for 1

1

/

2

- 2 minutes.

Microwave Tip: Melting chocolate
Break 50g chocolate into small pieces and place in a bowl.
Heat on 100P for 2 minutes, stir every 30 seconds until evenly melted.

R-758M Cookbook  21/01/2005  11:08  Page 54