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55

150ml (

1

/

4

pint) sunflower oil

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

1

/

4

tsp) salt

10ml (2 tsp) cinnamon
300g carrots, grated
100g walnut halves, roughly chopped
ICING:
225g cream cheese (see tip, page 51)
grated rind of 1 lemon
5ml (1 tsp) lemon juice
30ml (2 tbsp) icing sugar
25g 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 20cm 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 margarine
225g caster sugar
7.5ml (1

1

/

2

tsp) vanilla essence

4 eggs (medium), beaten
100g self raising flour
50g cocoa powder
225g 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 20cm 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.

R-798M Cookbook  23/06/2004  15:19  Page 55

56

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

100g margarine
100g caster sugar
2 eggs (medium), beaten
100g 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
18cm 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 margarine
100g caster sugar
225g self raising flour
50g milk chocolate, finely chopped
25g 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 butter
50g caster sugar
125g plain flour
25g ground rice
Caramel:
50g butter
50g caster sugar
200g condensed milk
15ml (1 tbsp) golden syrup
Topping:
100g 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 18cm 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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57

325g potato, cooked and mashed
325g parsnips, cooked and mashed
2 cloves garlic, crushed (see tip, page 48)
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 in
diameter. Place in a 25cm 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 figs, chopped
150ml (

1

/

4

pint) boiling water

225g plain flour
125g wholemeal flour
125g caster sugar
2.5ml (

1

/

2

tsp) salt

2.5ml (

1

/

2

tsp) bicarbonate of soda

100g butter
125g walnuts, roughly chopped
150ml (

1

/

4

pint) milk

1 egg (medium), 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 COOK
- 1,  70% for 6 minutes.

Serve sliced, spread generously with butter.

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

225g wholemeal self raising flour
150g medium oatmeal
2.5ml (

1

/

2

tsp) salt

2.5ml (

1

/

2

tsp) bicarbonate of soda

50g butter
120ml (4fl.oz) natural yoghurt
90ml (6 tbsp) milk
1 egg (medium), 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 cm in

diameter. Place in a greased 25cm 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.

R-798M Cookbook  23/06/2004  15:19  Page 57

58

150g milk chocolate, broken into pieces
100g butter, melted
450g 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 x 15cm dish, chill

to set before cutting.

450g self raising flour
100g caster sugar
100g butter
100g sultanas
2 eggs (medium), beaten with milk to
make 300ml (

1

/

2

pint)

1 egg (medium), 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 thick, cut out scones 6.5cm 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 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 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 butter
75g golden syrup
175g black treacle
225g plain flour
10ml (2 tsp) ground ginger
5ml (1 tsp) bicarbonate of soda
25g 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 20cm square dish.
6 Place on the turntable and cook at 130°C for 55

minutes.

R-798M Cookbook  23/06/2004  15:19  Page 58