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55

Microwave Tip: Drying herbs
Place a handful of fresh herbs between two sheets of kitchen paper on the turntable. Heat on 70% for 
3 minutes until dry. Ensure the herbs do not become too dry. Woody herbs will take a little longer.

450g carrots, sliced
450g swede, diced
350g celery, sliced
225g onion, sliced
1.2 litres (2 pints) hot vegetable stock
250g cous cous

1  Place the carrots, swede, celery, onion and stock into a 

3 litre (5 pint) casserole dish, mix well and cook on 70% 
for 20 minutes, stirring twice.

2  Add the cous cous, mix well and cook on 70% for 10 

minutes.

  Serve hot as an accompaniment or cold as a salad. 

30ml (2 tbsp) 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 butter
1.3cm fresh root ginger, peeled & grated
2 cloves garlic, crushed (see tip, page 48)
675g cooked potatoes, cut into
2.5cm 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 the dish on the turntable, cook on 50% for 

8 - 10 minutes, stir every 2 - 3 minutes.

  Garnish with fresh chopped coriander, serve with 

grilled or roasted meats. 

15ml (1 tbsp) sunflower oil
1 clove garlic, crushed (see tip, page 48)
2 medium carrots, cut into strips
150g fresh baby sweetcorn
100g button mushrooms, halved
50g beansprouts
100g mange-tout
1 red pepper, seeded and thinly sliced
1 yellow pepper, seeded and thinly sliced
6 spring onions, chopped
100g canned water chestnuts, sliced
2 sticks celey, sliced
225g canned pineapple chunks
300g 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.

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

56

125g dried figs, roughly chopped
125g dried apricots, roughly chopped
100g raisins
100g currants
60ml (4 tbsp) brandy
75g plain flour
2.5ml (

1

/

2

 tsp) allspice

2.5ml (

1

/

2

 tsp) grated nutmeg

2.5ml (

1

/

2

 tsp) ground cinnamon

50g fresh breadcrumbs
75g shredded suet
100g soft brown sugar
50g 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 (medium), 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.

  Serve with brandy sauce, see page 62.

PASTRY:
150g butter
350g flour
50g caster sugar
2 egg yolks (medium)
cold water to mix
FILLING:
1kg cooking apples, peeled and sliced
100g demerara sugar
10ml (2 tsp) ground cinnamon (optional)
grated rind of 1 orange (optional)
1 egg (medium) 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 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 and 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.

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.

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

57

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 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.

  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 plain flour
50g cocoa powder
2.5ml (

1

/

2

 tsp) baking powder

150g cooking chocolate, chunks

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 DUAL - 1, 180°C, 

30% for 15 minutes.

250g self raising flour
Large pinch of salt
175g butter, cut into small pieces
100g ground almonds
100g caster sugar
2 eggs (medium), beaten
60ml (4 tbsp) milk
10ml (2 tsp) almond essence
150g white chocolate, chopped
300g fresh raspberries
Icing sugar, for dusting

1  Grease a 20cm 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 
25 - 30 minutes. Allow the cake to cool. Dust with 
icing sugar.

Carrot & Courgette: 
Substitute 150g of the carrots with 150g grated 
courgettes. Add with the carrots and walnuts in stage 
1.

58

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 butter
175g caster sugar
3 eggs (medium)
175g plain flour
5ml (1 tsp) baking powder
100g glacé cherries, quartered
75g 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 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.

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 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.

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 low rack and cook on DUAL - 1, 180°C, 

30%, for 18 minutes.