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1 Cream margarine and sugar, beat in the eggs.

Fold in the flour and water. Grease and line the
base of a 17.8cm (7") cake dish with kitchen
paper. Spoon mixture into dish and smooth.

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

cool slightly before turning out.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 8 

MINUTES

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 low rack, cook for 27

minutes, at 130

o

C until evenly brown. Repeat for

remaining biscuits.

4 Allow to cool before removing from the dish.

S

ERVES

 6-8

P

REPARATION

 

TIME

  - 10 

MINUTES

1 Cream the butter and sugar together until light

and fluffy, beat in the eggs.

2 Fold in flour and baking powder, stir in the cher-

ries, ground almonds, almond essence and milk.

3 Grease and line the base of a 17.8cm (7”) cake

dish with greaseproof paper. Spoon in the cake
mixture and smooth the surface.

4 Place on the low rack, bake on DUAL CONVEC-

TION, 200

°

C, MEDIUM LOW for 17 minutes until

golden and a skewer comes out cleanly.

S

ERVES

 

6

P

REPARATION

 

TIME

  - 12 

MINUTES

1 Place the potato, flour, cheese, salt, herbs, 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.
20.4cm (8") in diameter. Place in a 25.4cm (10")
flan dish, brush with egg to glaze, sprinkle with
parsley.

3 Place on the low rack, use sequence programming

to cook on MEDIUM for 8 minutes, then on DUAL
GRILL-1 (see page 12), MEDIUM for 8 minutes
until golden.

Serve with soup, cheese or salad.

S

ERVES

 

4

P

REPARATION

 

TIME

  -15 

MINUTES

1 Place dates 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 date 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, cook for 20 minutes at

130

o

C.

S

ERVES

 6-8

P

REPARATION

 

TIME

  - 15 

MINUTES

Serve sliced, spread generously with butter.

1 Combine flour, oatmeal, salt, bicardonate 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. 20cm

(8”) in diameter. Place in a greased 25cm (10”)
flan dish.

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

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

5 Place on low rack, bake in a preheated oven on

DUAL CONVECTION, 200

°

C, LOW for 17-18

minutes until golden.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 15 

MINUTES

Serve with cheese and a salad.

1 Place flour, yeast, sugar and salt in a bowl, mix well.

Rub in butter. Add egg and milk, mix to a soft dough.
Knead lightly. Return to the bowl, cover with cling film.

2 Place on low rack, prove on CONVECTION 40

°

C

for 20 minutes.

3 Roll the dough into a rectangle 20.4 x 38cm (8 x

14"), brush with melted butter.

4 To prepare filling, mix ground almonds, sugar,

essence and egg whites to a paste. Spread over
the dough, roll up tightly from longest side.

5 Place roll in a large, greased flan dish, join ends

to form a ring.  Using scissors snip 1cm (

1

/

2

") into

the dough along the length of the ring at 2cm
(

3

/

4

") intervals. Cover loosely with cling film.

6 Place on turntable, prove on CONVECTION 40

°

C

for 20 minutes. Remove cover.

7 Place on low rack, bake in a preheated oven

CONVECTION 220

°

C for 15-20 minutes until

golden. Cool before decorating.

8 To prepare topping, mix icing sugar, lemon juice

and water until smooth. Spread evenly over tea
ring, sprinkle with flaked almonds and cherries.

S

ERVES

 6-8

P

REPARATION

 

TIME

  - 25 

MINUTES

S

ERVES

 6-8

P

REPARATION

 

TIME

  -15 

MINUTES

 (2 

LAYER

)

1 Grease two large flan dishes.
2 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.

3 Roll out  until 2cm (

3

/

4

") thick, cut out scones

6.4cm (2

1

/

2

") in diameter.

4 Place the scones in the prepared dishes and

brush with egg to glaze.

5 Place one dish on the low rack and the other on

the high rack.  Cook for 25 minutes at 200

°

C until

golden, changing the two dishes around after 15
minutes.

Variations:
Wholemeal scones: Substitute white self raising flour
with wholemeal self raising flour, omit sultanas.
Date scones: Substitute white self raising flour with
wholemeal self raising flour and the sultanas with 50g
(2oz) dates, finely chopped.
Spiced apple scones: Substitute white self raising
flour with wholemeal flour and sultanas with 1 eating
apple, grated. Add 5ml (1tsp) cinnamon at Stage 2.
Cheese and chive scones:  Omit sugar and sultanas.
Add 100g (4oz) grated Cheddar cheese, 15ml (1tbsp)
dried chives, salt and pepper at Stage 2.
Fresh herb scones:  Omit sugar and sultanas. Add
5ml (1tsp) fresh parsley, 5ml (1tsp) fresh sage and 5ml
(1tsp) fresh thyme at Stage 2.

Microwave Tip: Drying breadcrumbs
Spread 100g (4oz) fresh breadcrumbs evenly over
a large plate. Heat on HIGH for 2-3 minutes, stir
every minute until crispy.

1 Place the butter in a bowl, heat on HIGH for 1

minute until melted.

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

HIGH for 6 minutes, stir every 2 minutes until
thick and smooth. Season with salt and pepper

M

AKES

 300

ML

 (

1

/

2

 

PINT

)

P

REPARATION

 

TIME

  - 4 

MINUTES

1 Place the milk, onion, carrot, celery, cloves and

peppercorns in a bowl. Heat on MEDIUM for 4
minutes. Cover and leave to infuse for 35 minutes
(optional). Strain and reserve the liquid.

2 Heat butter on HIGH for 1 minute until melted.

Stir in flour and gradually add the strained milk.

3 Heat on HIGH for 6 minutes, whisking every 2

minutes. Season with salt and pepper to taste.

Serve with vegetables, meat or fish.

M

AKES

 300

ML

 (

1

/

2

 

PINT

)

P

REPARATION

 

TIME

  - 8 

MINUTES

1 Combine all ingredients in a large bowl. Cook on

HIGH for 24 minutes, stir every 5-6 minutes.

2 Blend in a food processor until smooth.

Serve with chicken, pasta or stuffed tofu, see page 48.

M

AKES

 600

ML

 (1

 

PINT

)

P

REPARATION

 

TIME

  - 8 

MINUTES

Mushroom sauce:  Add 2 sliced spring onions, 50g
(2oz) chopped mushrooms and 5ml (1tsp) chopped
parsley at the beginning of Stage 2. Serve with fish.
Sweet white sauce:  Omit salt and pepper from the
basic recipe. Add 50g (2oz) caster sugar at Stage 2.
Serve with puddings as an alternative to custard.

Variations:
Cheese sauce:  Add 75g (3oz) grated cheese and 5ml (1tsp)
mustard powder at Stage 2. Serve with vegetables, fish, meat.
Parsley sauce:  Stir 15-30ml (1-2tbsp) chopped
parsley into the finished sauce. Serve with fish.
Onion sauce:  Stir 1 large cooked onion, finely chopped,
into finished sauce. Heat on HIGH for 1 minute. Serve
with meat or vegetables.

M

AKES

 300

ML

 (

1

/

2

 

PINT

)

 P

REPARATION

 

TIME

  - 5 

MINUTES

1 Place butter in a bowl, heat on HIGH for 30

seconds. Add the mustard, soured cream, salt,
pepper and parsley, mix well.

2 Cook on HIGH for 4 minutes, stir every minute,

until smooth and thick.

Serve with meat or fish.