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Serves 4 - 6
450g (1lb) potatoes, grated
125g (5oz) Cheddar cheese, grated
125g (5oz) fresh wholemeal breadcrumbs
2 small courgettes, sliced
1 large carrot, grated
2 sticks celery, sliced
2 eggs (size 3)
150ml (

1

/

2

pint) milk

75g (3oz) Cheddar cheese, grated to sprinkle
15ml (1 tbsp) fresh parsley, chopped

1 Combine the potato, cheese and breadcrumbs in

a bowl.

2 Line the base of a greased 1.5 litre loaf dish with

half of the potato mixture. Place a layer of
courgettes on top of the mixture, followed by a
layer of carrot, then a layer of celery. Add the
remaining potato mixture. Beat the egg and milk
together and pour over the layers. Finally, sprinkle
with grated cheese and parsley over the top.

3 Place on the low rack and cook on DUAL - 1,

220°C, 50%, for 20 minutes.

Serves 4
30ml (2tbsp) 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 and grated

2 cloves garlic, crushed (see Tip, page 51)
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 on the turntable, cook 50% for 8 - 10

minutes, stir every 2 - 3 minutes.

Serves 4
15ml (1 tbsp) sunflower oil
1 clove garlic, crushed (see Tip, page 51)
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 61)

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.

55

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R-874M/R-84STM Op Man/Ck Bk  30/3/01  9:11 am  Page 55

Serves 6
125g (5oz) dried figs, roughly chopped
125g (5oz) dried apricots, roughly chopped
100g (4oz) raisins
100g (4oz) currants
60ml (4tbsp) 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.

Serves 6
PASTRY:
150g (5

1

/

2

oz) butter

350g (12oz) flour
50g (2oz) caster sugar
2 egg yolks (size 3)
cold water to mix
FILLING:
1kg (2lb) cooking apples, peeled and sliced
100g (4oz) demerara sugar
10ml (2 tsp) ground cinnamon (optional)
grated rind of 1 orange (optional)
1 egg (size 3) mixed with a little milk to glaze
demerara sugar

1 For pastry, rub butter into flour until mixture

resembles breadcrumbs. Stir in sugar and bind with
egg yolk. Add enough cold water to make a soft,
but not sticky, dough. Chill whilst making the filling.

2 For filling, combine apple, sugar, cinnamon

(optional) and orange rind (optional) in a large
bowl. Cook on 100% for 8 minutes, stirring twice.

3 Line the base of a greased 20cm x 2.5cm (8” x

1”) pie dish with half the pastry. Cook the pastry
base on 50% for 7 - 8 minutes. Spoon in apple
mixture, roll out remaining pastry and cover.

4 Pinch pastry edges to seal amd make a slit in the

centre with a sharp knife. Brush with egg mixture
to glaze and prinkle generously with sugar.

5 Place on the low rack, cook on DUAL - 1, 220°C,

10%, for 20 - 25 minutes, until golden brown.

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

Makes 675g (1

1

/

2

lb)

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 x 15cm 

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

56

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R-874M/R-84STM Op Man/Ck Bk  30/3/01  9:11 am  Page 56

Serves 6 - 8
150ml (

1

/

4

pint) sunflower oil

225g (8oz) soft brown sugar
3 eggs (size 3), beaten
175g (6oz) self raising flour
5ml (1tsp) 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 53)
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 DUAL - 1, 180°C,

30%, for 26 minutes.  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.

Serves 6 - 8
225g (8oz) margarine
225g (8oz) caster sugar
7.5ml (1

1

/

2 

tsp) vanilla essence

4 eggs (size 3), beaten
100g (4oz) plain flour
50g (2oz) cocoa powder
2.5ml (

1

/

2 

tsp) baking powder

75g (3oz) walnuts, roughly chopped

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 DUAL - 1, 180°C,

30%, for 15 minutes.

Serves 8
250g (9oz) self raising flour
Large pinch of salt
175g (6oz) butter, cut into small pieces
100g (4oz) ground almonds
100g (4oz) caster sugar
2 eggs (size 3), beaten
60ml (4 tbsp) milk
10ml (2 tsp) almond essence
100g (4oz) white chocolate, chopped
300g (11oz) fresh raspberries
Icing sugar, for dusting

1 Grease a 20.4cm (8”) round cake tin and line the

base with greaseproof paper.

2 Sift the flour and salt into a large bowl. Rub the

butter into the flour until the mixture resembles
breadcrumbs. Stir in the ground almonds and sugar.

3 Beat the eggs, milk and almond essence together

and mix into the flour mixture. Add the chocolate
and raspberries and mix in gently.

4 Spread the mixture into the cake tin, place on the

low rack and cook on DUAL - 1, 180°C, 50%, for
30 minutes. Allow the cake to cool. Dust with
icing sugar.

57

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Help Line: 08705 274277 (office hours)

R-874M/R-84STM Op Man/Ck Bk  30/3/01  9:11 am  Page 57

Serves 4 - 6
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 18cm (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.

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

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 dish on low rack and the other on the

high rack. Bake on CONVECTION 180°C for 30
minutes until golden brown around the edges.
Swap the dishes round after 20 minutes.

4 Allow to cool before removing from the dish.

Serves 6
175g (6oz) butter
175g (6 oz) caster sugar
3 eggs (size 3)
175g (6oz) plain flour
5ml (1 tsp) baking powder
100g (4oz) glacé cherries, quartered
75g (3oz) ground almonds
5ml (1 tsp) almond essence
15ml (1 tbsp) milk

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 cherries,

ground almonds, almond essence and milk.

3 Grease and line the base of a 18cm (7”) cake

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

4 Place on the turntable, cook on DUAL - 1,

200°C, 30%, for 17 minutes.

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

Makes 12
50g (2oz) plain chocalate, broken into pieces
25g (1oz) butter
75g (3oz) sponge cak, crumbled
25g (1oz) icing sugar
15ml (1 tbsp) rum
100g (4oz) plain chocolate, to coat
100g (4oz) dark chocolate vermicelli, to coat

1 Place chocolate and butter in a bowl. Heat on

100% for 1 minute, stir until melted.

2 Add sponge, icing sugar and rum, mix well.
3 Chill the mixture until set enough to handle.

Lightly dust your hands with icing sugar and roll
the truffle mixture into 12 even sized balls.

4 Break chocolat and place in a bowl. Heat on

100% for 2 - 3 minutes, stir every 30 seconds
until melted

5 Pour the vermicelli into a separate bowl.
6 Roll each truffle ball first in the chocolate and

then in the vermicelli, coat evenly. Place on
greasproof paper, chill to set.

58

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Help Line: 08705 274277 (office hours)

R-874M/R-84STM Op Man/Ck Bk  30/3/01  9:11 am  Page 58