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47

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 18 

MINUTES

1 Line a 20.4cm (8") flan dish with pastry.
2 Place bacon and onion in a bowl, cook on HIGH

for 4 minutes.

3 Place eggs, milk, seasoning in a bowl, mix well.
4 Spread bacon and onion evenly over the pastry.

Pour egg mixture over, top with grated cheese.

5 Place on the turntable, and cook at 130

o

C for 35-

40 minutes, until set, brown and crispy.

Stilton & mushrooms:  Replace bacon with 125g
(5oz) sliced mushrooms and Cheddar with Stilton.

S

ERVES

 

2

P

REPARATION

 

TIME

  - 20 

MINUTES

1 Prick each potato in several places. Place in a

flan dish on the rack. Cook on DUAL GRILL,
HIGH for 14-16 minutes until brown and crispy.
Turnover after 7 minutes.

2 Halve each potato and scoop the flesh into a

bowl, add the butter, cheese, chives and
mushrooms, mix well. Season. Pile the mixture
back into the potato skins.

3 Place the filled potatoes in a flan dish on the rack.

Cook on DUAL GRILL-1 (see page 11), MEDIUM
for 7-8 minutes until brown and crispy.

Variation:
Cheese & sweetcorn jackets:  Omit the blue cheese,
chives and mushrooms.  Add 100g (4oz) of grated
Cheddar cheese and 50g (2oz) sweet corn kernels at
Stage 2.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 25 

MINUTES

1 Line a 20.4 (8") flan dish with shortcrust pastry.
2 Place onion and butter in a bowl. Heat on HIGH

for 2 minutes. Drain. Spread the onions evenly
over the pastry base, top with olives.

3 Combine the eggs and cream. Season.
4 Pour cream mixture over the onions. Cover with

cheese and sprinkle with parsley.

5 Place on the turntable, bake at 130

o

C for 30

minutes.

Microwave Tip: Softening cream cheese
Place 225g (8oz) cream cheese on a plate.
Heat on MEDIUM LOW for 1 minute until soft.

Cook's Tip: Wooden skewers
To remove food easily from wooden skewers, soak the
skewers in water for 30 minutes prior to using them.

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

R-772M RECIPES

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47

48

1 Place the Fettuccine in a large bowl. Add the

boiling water and cook on MEDIUM HIGH for
10-12 minutes until the pasta is tender, drain.

2 Place the mushrooms, shallots, bacon and butter

in a bowl. Cook on HIGH for 3 minutes. Drain.

3 Beat the cream, egg and oregano together, add

the mushroom mixture and peas. Season with
salt and pepper to taste.

4 Pour over the cooked Fettuccine, toss gently, and

heat on MEDIUM HIGH for 5 minutes, stir after 3
minutes.

1 Place the oil, garlic, spring onions, mushrooms

and peas in a large bowl, mix well. Heat on HIGH
for 2 minutes.

2 Stir in the rice and soy sauce. Heat on HIGH for

6-7 minutes, stir every 2-3 minutes until the rice is
evenly hot.

3 Pour egg over the rice, do not stir into the rice.

Cook on HIGH for 2 minutes and then break up
the egg and stir evenly into the rice. Season.

1 Place the oil, onion, celery, red and green pepper

in a large bowl, mix well. Heat on HIGH for 2
minutes. Stir in the beef and cook on HIGH for
5-6 minutes, stir halfway through cooking.

2 Stir in the remaining ingredients and cook on

MEDIUM HIGH for 14-15 minutes until the rice is
tender and all the beef stock has been absorbed,
stir 2-3 times during cooking.
Variation: Make chicken risotto by substituting
beef fillet for 225g (8oz) chicken breast fillet.

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

S

ERVES

 

4

P

REPARATION

 

TIME

  - 8 

MINUTES

S

ERVES

 

4

P

REPARATION

 

TIME

  - 12 

MINUTES

S

ERVES

 

4

P

REPARATION

 

TIME

  - 10 

MINUTES

Microwave Tip: Cooking poppadums
Place 2-4 poppadums on the turntable leaving space
between them. Heat on HIGH for 30 seconds to 1
minute until puffed and bubbly. Allow to stand for 10-
20 seconds.

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49

1 Place courgettes in bowl with 15ml (1tbsp) water. Cover,

cook on HIGH for 3 minutes, stir after 2 minutes. Drain.
Place carrots in a bowl with 30ml (2tbsp) water.  Cover,
cook on HIGH for 3 minutes, stir after 2 minutes. Drain.
Add the mushrooms, courgetts and cashew nuts, cook
on HIGH for 2 minutes.  Place mixture in a 2.5 litre
(approx. 4 pint) casserole dish. Cover with sauce and
sprinkle with breadcrumbs and cheese.

2 Place on the rack, cook on DUAL GRILL-1 (see page

11), MEDIUM  for 8 minutes until brown and crispy.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 20 

MINUTES

1 Combine breadcrumbs, carrot, courgette, potato

and celery. Add bacon (if using), cheese, eggs,
salt and pepper, mix well.

2 Pour mixture into a greased 1.5 litre (2.5 pint) loaf

dish, cover with the cheese and parsley.

3 Place on turntable, use sequence programming to

cook on MEDIUM for 17 minutes, then on DUAL
GRILL-1 (see page 11), MEDIUM for 7 minutes.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 15 

MINUTES

1 Heat butter on HIGH for 1 minute.
2 Add the sweetcorn, cover and cook on HIGH for

2 minutes. Stir in the mange-tout, cover and cook
on HIGH for 3 minutes. Season and serve hot.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 12 

MINUTES

1 Place the oil, soy sauce, sherry, ginger, garlic

and carrots in a large bowl and mix well. Cover
and cook on HIGH for 4-5 minutes.

2 Stir in the mushrooms, beansprouts, mange-

tout, red pepper, spring onions, water chestnuts
and chinese leaves. Cook on HIGH for 5-6
minutes until the vegetables are tender, stir
halfway through cooking.

NOTE: For information on using the DUAL GRILL
see page 11 of the operation manual

S

ERVES

 

4

P

REPARATION

 

TIME

  - 4 

MINUTES

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50

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 8 

MINUTES

1 Place syrup ingredients in a 2.5 litre (approx. 4

pint) casserole dish, mix well. Cook on HIGH for
8-10 minutes until sugar dissolves and sauce is
thick , stir every 2 minutes.

2 Place flour in a bowl, rub in butter until mixture

resembles fine breadcrumbs, stir in sugar. Bind
with egg. If mixture is too dry, add a little water.

3 Roll into walnut sized balls (if sticky, add a little

flour), place into hot syrup, allow space to spread.
Cover dish. Cook on HIGH for 8-9 minutes, turn
over after 4 minutes.  

Serve hot with vanilla ice-

cream.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 15 

MINUTES

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 turntable, use sequence programming

to cook for 10 minutes on MEDIUM LOW, then for
8 minutes on DUAL GRILL MEDIUM LOW until
set.

Variation:
Pecan nuts can be substituted with walnuts.

1 For pastry, rub butter into flour until mixture

resembles breadcrumbs. Stir in sugar and bind
with egg yolk. Add enough cold milk 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 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 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 turntable, cook at 130

o

C for 25 minutes.

S

ERVES

 

6

P

REPARATION

 

TIME

  - 25 

MINUTES

R-772M RECIPES

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50