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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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64

75g (3oz) Blue Stilton cheese, finely chopped
300ml (

1

/

2

pint) soured cream

150ml (

1

/

4

pint) white wine

15ml (1 tbsp) cornflour blended with water
30ml (2 tbsp) fresh parsley, chopped
salt and pepper to taste

1 Place the cheese, cream wine, cornflour and parsley

in a bowl, mix well. Season.

2 Heat on 100% for 8 minutes, stir twice during

cooking and again before serving.

Ideal served with pasta.

50g (2oz) butter
50g (2oz) plain flour
75g (3oz) brown sugar
15ml (1 tbsp) golden syrup
150ml (

1

/

4

pint) double cream

300ml (

1

/

2

pint) milk

60ml (4 tbsp) brandy to taste

1 Place butter in a bowl, heat on 100% for 1 minute

until melted. Stir in flour, heat on 100% for 1 minute.

2 Combine sugar, syrup, cream and milk, heat on 100%

for 2 minutes. 

3 Gradually add cream mixture to the butter and flour

mixture. Heat on 100% for 5 - 6 minutes, stir every
minute until smooth and thick. Stir in brandy.

Serve hot with Figgy Pudding, see page 58.

675g (1

1

/

2

lb) strawberries, washed and hulled

45ml (3 tbsp) lemon juice
675g (1

1

/

2

lb) preserving sugar

1 Place strawberries and lemon juice in a very large bowl.
2 Heat on 100% for 5 minutes until strawberries have

softened. Add the sugar, mix well.

3 Cook on 70% for 25 - 30 minutes until setting point (*)

is reached, stir every 4 - 5 minutes.

4 Pour into hot, clean jars. Cover, seal and label.

100g (4oz) butter
450g (1lb) caster sugar
45ml (3 tbsp) cornflour
juice of 4 medium lemons
grated rind of 2 lemons
4 egg yolks (size 3), beaten

1 Place butter and sugar in a bowl. Heat on 100% for 2

minutes until melted. 

2 Mix cornflour, lemon juice and rind. Stir into the

butter and sugar mixture. Heat on 100% for 2
minutes until sugar has dissolved. Cool slightly.

3 Beat in the egg yolks, cook on 50% for 10 - 12

minutes, stir every 2 minutes until thickened.

4 Pour into hot, clean jars. Cover, seal and label.

* Setting point
To determine, place 5ml (1tsp) jam onto a saucer. Chill.
Move surface of jam with finger, if it wrinkles, setting point has been reached. 

Replace 675g (1

1

/

2

lb) strawberries with  675g (1

1

/

2

lb) raspberries.

Microwave Tip: Softening avocados
Pierce an unpeeled avocado in several places. Place on the turntable and heat on 100% for 1 minute.
Allow to cool before peeling.

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