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Serves 4
325g (12oz) potato, cooked and mashed
275g (10oz) self raising flour
100g (4oz) mature Cheddar cheese, grated
5ml (1 tsp) salt
5ml (1 tsp) mixed dried herbs (see Tip, page 53)
2 cloves garlic, crushed (see Tip, Page 51)
10ml (2 tsp) whole grain mustard
1 egg (size 3), beaten
75ml (5 tbsp) milk
1 egg (size 3), beaten to glaze
5ml (1 tsp) fresh parsley, chopped to sprinkle

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.
20cm (8") in diameter. Place in a 25cm (10")
flan dish, brush with egg to glaze, sprinkle with
parsley.

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

30% for 25 minutes until golden.

Serves 6 - 8
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 Preheat the oven to Convection 180°C.
3 Place flours, sugar, salt and bicarbonate of soda in a

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

4 Add the fig mixture, milk and egg, mix well.
5 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.

6 Place on the low rack, cook in a preheated oven on

DUAL - 1, 180°C, 50% for 20 minutes, until a
skewer comes out cleanly.

Serves 4
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, 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 - 1, 200°C, 10% for 17 - 18 minutes until
golden.

59

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R-874M/R-84STM Op Man/Ck Bk  30/3/01  9:11 am  Page 59

Serves 6 - 8
250g (9oz) strong plain flour
5ml (1 tsp) dried yeast
5ml (1 tsp) caster sugar
5ml (1 tsp) salt
25g (1oz) butter
1 egg (size 3), beaten
120ml (4floz) hand hot milk
25g (1oz) butter, melted
FILLING:
100g (4oz) ground almonds
100g (4oz) caster sugar
2.5ml (

1

/

2 

tsp) almond essence

2 egg whites (size 3)
TOPPING:
175g (6oz) icing sugar
10ml (2 tsp) lemon juice
10ml (2 tsp) water
flaked almonds, to sprinkle
glacé cherries, halved, to sprinkle

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 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.

Serves 6 - 8
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 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

6.5cm (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 45 minutes using
CONVECTION 200°C until golden, changing
the two dishes around after 25 minutes.

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

60

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R-874M/R-84STM Op Man/Ck Bk  30/3/01  9:11 am  Page 60

Makes 300ml (

1

/

2

pint)

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

1

/

2

pint) milk

salt and pepper to taste

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

minute until melted.

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

100% for 6 minutes, stir every 2 minutes until
thick and smooth. Season with salt and pepper.

Makes 600ml (1 pint)
125g (5oz) onion, finely chopped
1 green pepper, finly chopped
2 cloves garlic, crushed (see Tip, page 51)
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.

Makes 600ml (1 pint)
3 rashers bacon, chopped (optional)
150g (5

1

/

2

oz) carrot, chopped

225g (8oz) onion, chopped
2 cloves garlic, crushed (see Tip, page 51)
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 70% for 35 minutes.

3 Blend in a food processor until smooth, return to

bowl and cook on 70% for 3 minutes.

Makes 300ml (

1

/

2

pint)

25g (1oz) butter
45ml (3 tbsp) whole grain mustard
200ml (7floz) soured cream
salt and pepper to taste

1 Place butter in a bowl, heat on 100% for 30

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

2 Cook on 100% for 4 minutes, stir every minute,

until smooth and thick.

61

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Makes 450ml (

3

/

4

pint)

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.

Makes 600ml (1 pint)
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.

Makes 675g (1

1

/

2

lb)

675g (1

1

/

2

lb) strawberries, washed and hulled

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

1

/

2

lb) preserving sugar

Variation:
Raspberry Jam:  Replace 675g (1

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.

Makes 300g (12oz)
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.

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

62

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R-874M/R-84STM Op Man/Ck Bk  30/3/01  9:11 am  Page 62