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56

30ml (2 tbsp) vegetable oil
10ml (2 tsp) ground cinnamon
10ml (2 tsp) ground coriander
5ml (1 tsp) cayenne pepper
10ml (2 tsp) sesame seeds
5ml (1 tsp) caraway seeds
50g (2oz) butter
1.3cm (

1

/

2

“) fresh root ginger, peeled & grated

2 cloves garlic, crushed (see tip, page 52)
675g (1

1

/

2

lb) cooked potatoes, cut into

2.5cm (1”) pieces
pinch of salt

1 Place the oil, cinnamon, coriandar, cayenne pepper,

sesame and caraway seeds in a 2.5 litre (approx. 4 pint)
casserole dish, mix well. Heat on 100% for 1 minute.

2 Add the butter, ginger and garlic. Cook on 70% for 3

minutes. Stir in the potatoes and salt.

3 Place the casserole dish on the turntable, cook on 50%

for 8 - 10 minutes, stir every 2 - 3 minutes.

Garnish with fresh chopped coriander, serve with
grilled or roasted meats. 

15ml (1 tbsp) sunflower oil
1 clove garlic, crushed (see tip, page 52)
2 medium carrots, cut into strips
150g (5

1

/

2

oz) fresh baby sweetcorn

100g (4oz) button mushrooms, halved
50g (2oz) beansprouts
100g (4oz) mange-tout
1 red pepper, seeded and thinly sliced
1 yellow pepper, seeded and thinly sliced
6 spring onions, chopped
100g (4oz) canned water chestnuts, sliced
2 sticks celey, sliced
225g (8oz) canned pineapple chunks
300g (11oz) cabbage, shredded
1 quantity of sweet and sour sauce (see page 63)

1 Place the oil, garlic, carrots and sweetcorn in a large

bowl and mix well. Cover and cook on 100% for 4 -
5 minutes.

2 Stir in the mushrooms, beansprouts, mange-tout,

red and yellow pepper, spring onion, chestnuts,
celery, pineapple and cabbage.

3 Cover and cook on 100% for 6 - 8 minutes until the

vegetables are tender, stir thoroughly halfway
through cooking and add the sweet and sour sauce.

450g (1lb) carrots, sliced
450g (1lb) swede, diced
350g (12oz) celery, sliced
225g (8oz) onion, sliced
1.2 litres (2 pints) hot vegetable stock
250g (9oz) cous cous

1 Place the carrots, swede, celery, onion and stock into a 3

litre (5 pint) casserole dish, mix well and cook on 70%
for 20 minutes, stirring twice.

2 Add the cous cous, mix well and cook on 70% for 10

minutes.

Serve hot as an accompaniment or cold as a salad. 

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57

SYRUP:
300ml (

1

/

2

pint) water

200g (7oz) brown sugar
60ml (4 tbsp) golden syrup
50g (2oz) butter
grated rind of 1 large orange (optional)
DUMPLINGS:
125g (5oz) self raising flour
50g (2oz) butter
15ml (1 tbsp) caster sugar
1 egg (size 3), beaten

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

casserole dish, mix well. Cook on 100% 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 6 equal sized balls (if sticky, add a little

flour), place into hot syrup, allow space to spread.
Cover dish. Cook on 100% for 8 - 9 minutes, turn
over after 4 minutes. 

Serve hot with vanilla ice-cream.

175g (6oz) butter
175g (6oz) caster sugar
3 eggs (size 3)
175g (6oz) self raising flour
grated rind of 1 orange
50g (2oz) plain or milk chocolate, broken
into pieces

1 Grease and line the base of a 20.4cm (8”) cake dish

with greaseproof paper.

2 Cream butter and sugar, beat in eggs. Fold in flour.

Place half the mixture in a separate bowl, stir in
orange rind. Heat chocolate on 100% for 2 minutes,
stir every 30 seconds until melted. Stir chocolate into
remaining mixture. Place alternate spoonfuls of the
two mixtures into prepared dish.

3 Use a skewer to swirl mixture creating a marbled

effect, smooth the surface.

4 Cook on 100% for 6 minutes until a skewer comes

out clean. Allow to cool before turning out.

PASTRY:
125g (5oz) plain flour
100g (4oz) plain wholemeal flour
125g (5oz) butter
cold water to mix
FILLING:
225g (8oz) pecan nuts
225g (8oz) brown sugar
90ml (6tbsp) golden syrup
75g (3oz) butter, melted
3 eggs (size 3), beaten
5ml (1tsp) vanilla essence

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 on 30% for 15 minutes, then at 130˚C for 25
minutes until set.

Pecan nuts can be substituted with walnuts.

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

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58

175g (6oz) stoned dates, chopped
200ml (7floz) 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 (3oz) butter
125g (5oz) caster sugar
2 eggs (size 3), beaten
175g (6oz) plain flour
1 quantity of Toffee & Walnut Sauce (page 63)

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 greaseproof paper, pour in the
pudding mixture.

3 Place on the turntable, cook on 50% for 20 minutes

until a skewer comes out clean. Allow to cool slightly
before turning out on a warmed serving plate.

4 Pour the hot sauce over the pudding to serve.

1500ml (2

1

/

2

pints) milk

200g (7oz) pudding rice
75g (3oz) caster sugar
50g (2oz) butter
5ml (1 tsp) ground nutmeg (optional)

1 Place the milk in a 1.5 litre (2

1

/

2

pint) casserole dish.

Heat on 100% for 8 minutes. Stir in the rice, sugar
and butter, heat on 100% for 5 minutes.

2 Place on the turntable, cook on 30% for 60 minutes.

Stir 2 - 3 times during cooking. Stir at the end of
cooking.

3 Sprinkle with ground nutmeg to serve.

125g (5oz) dried figs, roughly chopped
125g (5oz) dried apricots, roughly chopped
100g (4oz) raisins
100g (4oz) currants
60ml (4 tbsp) brandy
75g (3oz) plain flour
2.5ml (

1

/

2

tsp) allspice

2.5ml (

1

/

2

tsp) grated nutmeg

2.5ml (

1

/

2

tsp) ground cinnamon

50g (2oz) fresh breadcrumbs
75g (3oz) shredded suet
100g (4oz) soft brown sugar
50g (2oz) blanched almonds, roughly chopped
grated rind of 1 medium orange
grated rind of 1 medium lemon
1 eating apple, grated
15ml (1 tbsp) black treacle
1 egg (size 3), beaten

1 Place figs, apricots, raisins, currants, and brandy in a

large bowl, mix well. Leave for 2 hours.

2 Place the flour, spices, breadcrumbs, suet, sugar,

almonds, orange and lemon rind and apple in a bowl,
mix well. Stir into the dried fruit mixture along with
the treacle and beaten egg.

3 Grease 1.2 litre (2 pints) pudding basin and line the

base with a circle of kitchen paper. Spoon in the
pudding mixture, smooth the surface and cover with
cling film. 

4 Cook on 50% for 16 - 17 minutes until firm to the

touch.

Serve with brandy sauce, see page 64.

Microwave Tip: Reheating Christmas pudding
Place a 500g (1lb 2oz) pudding in a shallow flan dish.
Cover and heat on 70% for 3 - 4 minutes.

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59

150ml (

1

/

4

pint) sunflower oil

225g (8oz) soft brown sugar
3 eggs (size 3), beaten
175g (6oz) self raising flour
5ml (1 tsp) bicarbonate of soda
1.25 ml (

1

/

4

tsp) salt

10ml (2 tsp) cinnamon
300g (11oz) carrots, grated
100g (4oz) walnut halves, roughly chopped
ICING:
225g (8oz) cream cheese (see tip, page 55)
grated rind of 1 lemon
5ml (1 tsp) lemon juice
30ml (2 tbsp) icing sugar
25g (1oz) walnuts, finely chopped to sprinkle

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 50% 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.

225g (8oz) margarine
225g (8oz) caster sugar
7.5ml (1

1

/

2

tsp) vanilla essence

4 eggs (size 3), beaten
100g (4oz) self raising flour
50g (2oz) cocoa powder
225g (8oz) cooking chocolate
30ml (2 tbsp) milk

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 the turntable, cook on 50% for 20 minutes.

Cut into squares to serve.

4 wooden skewers
1 pear, cut into 8 pieces
2 pineapple rings, quartered
2 bananas, cut into 8 pieces
8 large, firm strawberries
MARINADE:
1 lime
30ml (2 tbsp) clear honey
30ml (2 tbsp) groundnut oil

1 Thread pieces of pear, pineapple, banana and

strawberry onto each skewer in a regular sequence.

2 To prepare marinade, finely grate the lime rind into a

bowl. Squeeze and add lime juice to the rind. Finally,
add the honey and oil, mix well.

3 Place kebabs onto the turntable and brush generously

with marinade.

4 Cook on GRILL - 3 for 6 - 8 minutes, turning 2 - 3

times during cooking, until kebabs are golden brown.

Serve with double cream and chopped nuts.

Carrot & Courgette:
Substitute 150g (5

1

/

2

oz) of the carrots with 150g

(5

1

/

2

oz) grated courgettes. Add with the carrots and

walnuts in stage 1.

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