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60

Microwave Tip: Ripening cheese
Place 100g (4oz) cheese (e.g. Camembert or Brie) on a plate and heat on 50% for 20 - 30 seconds.

100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3), beaten
100g (4oz) self raising flour
30 - 45ml (2 - 3 tbsp) water

1 Cream margarine and sugar, beat in the eggs. Fold in

the flour and water. Grease and line the base of a
17.84cm (7") cake dish with kitchen paper. Spoon
mixture into dish and smooth.

2 Cook on 100% for 4 - 5 minutes until firm. Allow to

cool slightly before turning out.

175g (6oz) margarine
100g (4oz) caster sugar
225g (8oz) self raising flour
50g (2oz) milk chocolate, finely chopped
25g (1oz) walnuts, finely chopped

The biscuits will be soft when hot but
will harden as they cool.

1 Cream margarine and sugar until light and fluffy.  Stir

in the flour, chocolate and walnuts to make a soft but
firm dough.

2 Divide mixture into 8 even sized balls, place  apart in

two large flan dishes and flatten slightly.

3 Place one flan dish on the rack, cook at 130˚C for 40

minutes until evenly brown. Repeat for remaining
biscuits.

4 Allow to cool before removing from the dish.

Shortbread:
100g (4oz) butter
50g (2oz) caster sugar
125g (5oz) plain flour
25g (1oz) ground rice
Caramel:
50g (2oz) butter
50g (2oz) caster sugar
200g (7oz) condensed milk
15ml (1 tbsp) golden syrup
Topping:
100g (4oz) milk chocolate, in small pieces

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 50% for 5 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 100% for 5 minutes, 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 100% for 2 minutes, stir every
minute until evenly melted. Spread on to the caramel,
chill to set the chocolate before cutting into slices.

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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61

325g (12oz) potato, cooked and mashed
325g (12oz) parsnips, cooked and mashed
2 cloves garlic, crushed (see tip, page 52)
10ml (2 tsp) whole grain mustard
2 eggs (medium), beaten
75ml (5 tbsp) milk
5ml (1 tsp) fresh parsley, chopped to sprinkle

1 Place the potato, parsnips, 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. 23cm
(9") in diameter. Place in a 25.4cm (10") flan dish and
sprinkle with parsley.

3 Place on the rack and cook at 130˚C for 35 - 40

minutes.

Serve with soup, cheese or salad.

175g (6oz) figs, chopped
150ml (

1

/

4

pint) boiling water

225g (8oz) plain flour
125g (5oz) wholemeal flour
125g (5oz) caster sugar
2.5ml (

1

/

2

tsp) salt

2.5ml (

1

/

2

tsp) bicarbonate of soda

100g (4oz) butter
125g (5oz) walnuts, roughly chopped
150ml (

1

/

4

pint) milk

1 egg (size 3), beaten

1 Place figs in a large bowl, add the boiling water, leave

aside to cool.

2 Place flours, sugar, salt and bicarbonate of soda in a

bowl, mix well. Rub in butter until mixture resembles
fine breadcrumbs, stir in walnuts.

3 Add the fig mixture, milk and egg, mix well.
4 Grease and line the base of a 1.5 litre (2

1

/

2

pint),

straight-sided loaf dish with greaseproof paper. Spoon
in loaf mixture and smooth the surface.

5 Place on the turntable, use sequence programming to

cook on 70% for 10 minutes, then on DUAL GRILL -
1,  70% for 6 minutes.

Serve sliced, spread generously with butter.

Microwave Tip: Toasting coconut
Spread 100g (4oz) desiccated coconut on a plate. Heat on 100% for 2 - 3 minutes, stir every minute.

225g (8oz) wholemeal self raising flour
150g (5

1

/

2

oz) medium oatmeal

2.5ml (

1

/

2

tsp) salt

2.5ml (

1

/

2

tsp) bicarbonate of soda

50g (2 oz) butter
120ml (4floz) natural yoghurt
90ml (6 tbsp) milk
1 egg (size 3), beaten to glaze
sesame seeds to sprinkle

1 Combine flour, oatmeal, salt, bicarbonate of soda in a

large bowl. Rub in the butter.

2 Add the yoghurt and milk, mix to form a soft but not

sticky dough.

3 Knead lightly into a round shape approx. 20.4 cm (8")

in diameter. Place in a greased 25.4cm (10") flan dish.

4 Use a knife to mark into 8 wedges, cut only halfway

through dough. Glaze surface with egg, sprinkle with
sesame seeds.

5 Place on the turntable, cook at 130˚C for 30 minutes.

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62

150g (5

1

/

2

oz) milk chocolate, broken into

pieces
100g (4oz) butter, melted
450g (1lb) icing sugar, sieved
45ml (3 tbsp) milk

1 Place the chocolate in a bowl and heat on 100% for 2

minutes, stir every 30 seconds until melted.

2 Stir in butter, icing sugar and milk. Heat on 100% for

2 - 3 minutes, stir vigorously every minute until the
mixture is thick and glossy.

3 Pour into a greased, rectangular 20.4 x 15.3cm 

(8” x 6") dish, chill to set before cutting.

450g (1lb) self raising flour
100g (4oz) caster sugar
100g (4oz) butter
100g (4oz) sultanas
2 eggs (size 3), beaten with milk to
make 300ml (

1

/

2

pint)

1 egg (size 3), beaten to glaze

1 Grease two large flan dishes.
2 Preheat the oven to 130˚C.
3 Combine the flour and sugar in a bowl, rub in the

butter and stir in the fruit. Add enough egg and milk
mixture to form a soft dough.

4 Roll out until 2cm (

3

/

4

") thick, cut out scones 6.4cm

(2

1

/

2

") in diameter.

5 Place the scones in the prepared dishes and brush

with egg to glaze. 

6 Place one dish on the rack, cook at 130˚C for 35

minutes. Repeat for other scones.

Substitute white self raising flour with wholemeal self raising flour, omit
sultanas.

Substitute white self raising flour with wholemeal self raising flour and the
sultanas with 100g (4oz) dates, finely chopped.

Substitute white self raising flour with wholemeal flour and sultanas with 1
eating apple, grated. Add 10ml (2 tsp) cinnamon at Stage 2.

Cheese & chive scones: Omit sugar and sultanas. Add 175g (6oz) grated Cheddar cheese, 15ml

(1 tbsp) dried chives, salt and pepper at Stage 2.

Omit sugar and sultanas. Add 10ml (2 tsp) fresh parsley, 10ml (2 tsp) fresh
sage and 10ml (2 tsp) fresh thyme at Stage 2.

100g (4oz) butter
75g (3oz) golden syrup
175g (6oz) black treacle
225g (8oz) plain flour
10ml (2 tsp) ground ginger
5ml (1 tsp) bicarbonate of soda
25g (1oz) caster sugar
150ml (

1

/

4

pint) milk

2 eggs (medium), beaten

1 Place the butter, syrup and treacle into a bowl, heat

on 100% for 2 minutes and stir well.

2 In a separate bowl, place the flour, ginger, bicarbonate

and sugar.

3 Add the milk into the melted syrup mixture then add

the eggs and mix well.

4 Stir into the dry ingredients and beat thoroughly.
5 Pour into a greased and lined 20.4cm (8”) square dish.
6 Place on the turntable and cook at 130°C for 55

minutes.

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63

Stir in 75g (3oz) grated cheese and 5ml (1 tsp) mustard powder at Stage 2.
Serve with vegetables, fish or meat.

Stir 15 - 30ml (1 - 2 tbsp) chopped parsley into the finished sauce. Serve with fish.

Stir 225g (8oz) cooked onion, finely chopped, into the finished sauce.
Heat on 100% for 1 minute before serving. Serve with meat or vegetables.

Sweet white sauce: Omit salt and pepper from basic recipe. Add 15 - 30ml (1 - 2 tbsp) caster sugar

at Stage 2. Serve with puddings as an alternative to custard.

25g (1oz) butter 
25g (1oz) plain flour
300ml (

1

/

2

pint) milk

salt and pepper to taste

1 Place the butter in a bowl and heat on 100% for 1

minute, until melted.

2 Stir in the flour and whisk in the milk.  Cook on

100% for 8 minutes, stir every 2 minutes until thick
and smooth. Season with salt and pepper to taste.

125g (5oz) butter
175g (6oz) dark soft brown sugar
90ml (8 tbsp) double cream
50g (2oz) walnuts, finely chopped

1 Combine all ingredients in a bowl, heat on 70% for

5 - 6 minutes, stir every minute until sugar has
dissolved and the mixture is thick and glossy.

Serve hot with ice-cream or Sticky Toffee Pudding,
see page 58.

125g (5oz) onion, finely chopped
1 green pepper, finly chopped
2 cloves garlic, crushed (see tip, page 52)
30g (1oz) butter
30g (1oz) plain flour
30ml (2 tbsp) white wine vinegar
30ml (2 tbsp) soy sauce
300ml (

1

/

2

pint) hot chicken stock

50g (2oz) soft dark brown sugar

1 Place the onion, green pepper, garlic and butter in a

bowl, mix well. Cook on 100% for 2 minutes.

2 Stir in the flour, gradually add the vinegar, soy sauce,

stock and sugar. Cook on 100% for 3 - 4 minutes, stir
every minute until the mixture has thickened. Blend
in a food processor for a smoother sauce.

3 rashers bacon, chopped (optional)
150g (5

1

/

2

oz) carrot, chopped

225g (8oz) onion, chopped
2 cloves garlic, crushed (see tip, page 52)
800g canned, chopped tomatoes
300ml (

1

/

2

pint) red wine

45 - 60ml (3 - 4 tsp) medium chilli sauce
10ml (2 tsp) whole grain mustard
30ml (2 tbsp) tomato purée

1 Place bacon, carrot, onion and garlic in a large bowl,

cover and heat on 100% for 3 minutes.

2 Add all other ingredients to bacon mixture and mix

well. Cook on 70% for 35 minutes.

3 Blend in a food processor until smooth, return to

bowl and cook on 70% for 3 minutes.

Serve with stuffed tofu, see page 53.

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