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S

ERVES

 4-6

1 To prepare pastry combine the flours and rub in

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

2 Line a greased 25.4cm (10") flan dish with pastry.

Spread pecan nuts evenly over base, prepare  filling.

3 Beat the sugar, syrup, butter, eggs and vanilla

essence together until smooth. Pour over nuts.

4 Place on the low rack, use sequence programming

to cook on 30P (MEDIUM LOW) for 14 minutes,
then on DUAL GRILL, 30P (MEDIUM LOW) for 5-
6 minutes until golden brown.

Variation:
Pecan nuts can be substituted with walnuts.

1 Place raspberries, apples, sugar and crème de

cassis in a 1.5 litre (2

1

/

2

 pint) casserole dish,  mix

well. Heat on 100P (HIGH) for 6 minutes, stir every
minute.  Put to one side whilst preparing crumble.

2 Rub the butter into the flour until mixture

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

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

(MEDIUM LOW) for 6 minutes.

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 4-6

Top with toasted flaked almonds to serve.

S

ERVES

 4-6

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

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

2 Cream butter 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 (MEDIUM) for 12-13

minutes until a skewer comes out clean.

4 Pour the sauce over the pudding. Serve hot.

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1 For pastry, rub butter into flour until mixture

resembles breadcrumbs. Stir in sugar and bind
with egg yolk. Add enough cold water to make a
soft but not sticky dough. Chill whilst making the
filling.

2 For filling, combine apple, sugar, cinnamon (if

using) and orange rind (if using) in a large bowl.
Cook on 100P (HIGH) for 8 minutes, stirring
twice.

3 Line the base of a greased, 20.4 x 2.5cm (8x1")

pie dish with half the pastry.   Cook the pastry
base on 50P (MEDIUM) for 7-8 minutes. Spoon
in apple mixture, roll out remaining pastry and
cover.

4 Pinch pastry edges to seal and make a slit in the

centre with  a sharp knife. Brush with egg mixture
to glaze and sprinkle generously with sugar.

5 Place on the turntable, use Sequence

Programming to cook on 50P (MEDIUM) for 6
minutes and then on DUAL GRILL, 50P
(MEDIUM) for a further 6 minutes until golden.

S

ERVES

 6

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

bicarbonate of soda, salt and cinnamon. Add the
carrots and walnuts, mix well.

2 Grease and line a 20.4cm (8") soufflé dish with

greaseproof paper, pour in the cake mixture.

3 Place on turntable, cook on 50P (MEDIUM) 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.

S

ERVES

 6-8

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Microwave Tip: Softening hard marzipan
Remove marzipan from packaging, place on
turntable and heat on 100P ( HIGH) for 30
seconds.

1 Cream the butter and sugar together until light

and fluffy, beat in the eggs.

2 Fold in flour and baking powder, stir in  cherries,

ground almonds, almond essence and milk.

3 Grease and line the base of a 17.8cm (7") cake

dish with greaseproof paper. Spoon in the cake
mixture and smooth the surface.

4 Place on turntable, use sequence programming

to cook on 50P (MEDIUM) for 9 minutes, then on
DUAL GRILL, 30P ( MEDIUM LOW) for 5-6
minutes until a skewer comes out cleanly.

S

ERVES

 6

1 Cream margarine and sugar, beat in the eggs.

Fold in the flour and water. Grease and line the
base of a 17.8cm (7") cake dish with kitchen
paper. Spoon mixture into dish and smooth.

2 Cook on100P (HIGH) for 4-5 minutes until firm.

Allow to cool slightly before turning out.

S

ERVES

 4-6

S

ERVES

 6-8

1 To prepare the shortbread, cream the butter and

sugar until light and fluffy, gradually add the flour
and ground rice to make a firm dough.

2 Press the dough evenly into a greased 17.8cm

(7") flan dish, cook on 50P (MEDIUM) for 6
minutes.

3 Press the hot shortbread firmly down with the

back of a spoon, allow to cool.

4 To prepare the caramel, place all ingredients in a

bowl, mix well. Cook on 100P (HIGH) for 5 min-
utes, stir every minute until toffee coloured.

5 Pour caramel onto the shortbread, chill to set.
6 When caramel is cold, place the chocolate in a

small bowl and heat on 100P (HIGH) for 1-2
minutes, stir every minute until evenly melted.
Spread on to the caramel, chill to set the choco-
late before cutting into slices.

Variation:
Shortbread: Omit caramel and chocolate. Make as to
Stage 3. Before cooling, dredge with sugar, prick all
over with a skewer and cut into wedges.

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1 Place the butter, sugar and syrup in a large bowl,

heat on 100P (HIGH) for 4 minutes, stir every
minute until melted, add the oats, mix well.

2 Spoon mixture into a greased 20.3cm (8") flan

dish, smooth the surface.

3 Place on low rack, use sequence programming to

cook on 50P (MEDIUM) for 6-8 minutes, then on
DUAL GRILL, 30P (MEDIUM LOW) for 4 minutes
until brown.

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 6-8

1 Combine the margarine, sugar, vanilla essence

and eggs together until smooth.

2 Stir in the remaining ingredients.
3 Grease and line the base of a deep, square

20.4cm ( 8") dish with greaseproof paper, spoon
in the brownie mixture and smooth the surface.

4 Place on turntable, cook on 50P (MEDIUM) for 20

minutes until a skewer comes out cleanly.

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ERVES

 6-8

1 Place the potato, flour, cheese, salt, herbs, 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.
20.4cm (8") in diameter. Place in a 25.4cm (10")
flan dish, brush with egg to glaze, sprinkle with
parsley.

3 Place on the low rack, use sequence programming

to cook on 50P ( MEDIUM) for 8 minutes, then on
DUAL GRILL, 50P ( MEDIUM) for 8 minutes until
golden.

Serve with soup, cheese or salad.

S

ERVES

 4

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