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59

1 aubergine, thickly sliced
cooking salt
3 x 30ml (2 tbsp) vegetable oil
1 red pepper, large chunks
1 yellow pepper, large chunks
3 courgettes, thickly sliced
125g onion, sliced
100g mushrooms, thickly sliced
200g canned tomatoes, drained
2 cloves garlic, crushed
350g pasta (bows, shells, or tubes), cooked
100g feta cheese, crumbled

1  Grease the turntable with the oil, place aubergine
   & peppers on the turntable and season.
  Cook using GRILL - 3 for 15 minutes, turn over twice 

during cooking.

2  Place the onion, mushrooms, tomatoes and garlic 

into a 2.5 litre (approx. 4 pint) casserole dish, mix 
well and cook on 100% for 5 minutes, stirring once.

3  Add the peppers, courgettes, aubergine pasta and 

feta to the tomato mixture and cook on 100% for 
5 minutes.

4 large beef tomatoes
100g brown rice
50g peas
50g feta, crumbled
15ml (1 tbsp) fresh basil, chopped
salt and pepper
10g pine nuts

1  Slice the top off each tomato and scoop out the 

flesh. Place the flesh into a bowl, stir in the rice, 
peas, feta, basil, salt and pepper.

2  Fill each tomato with the mixture and place in a flan 

dish.

3  Place the flan dish on the low rack and cook on 

COMBI - 2 (MICROWAVE & TOP GRILL), 70% for 
3 minutes, then cook on COMBI - 2, 50% for 
9 minutes until the tomatoes are tender and the 
cheese is brown and crispy.

125g onion, chopped
2 cloves garlic, crushed
25g butter
450g lean minced beef
100g mushrooms, chopped
30ml (2 tbsp) tomato puree
400g canned chopped tomatoes
salt and pepper to taste
approx 16 tubes of canelloni
600ml (1 pint) cheese sauce (see page 66)
extra grated cheese to sprinkle
5ml (1 tsp) dried mixed herbs

1  Place onion, garlic and butter in a bowl, heat on 

100% for 2 minutes. Add the mince, cook on 100%  
for 7 minutes.

2  Add mushrooms, tomato puree to the tomatoes and 

season well. Cook on 70% for 15 minutes until 
thickened, stir every 5 minutes.

3  Fill the tubes with the meat mixture.
4  Pour the cheese sauce on top of the filled canelloni. 

Sprinkle with the cheese and mixed herbs.

5  Place on low rack, cook on COMBI - 1 

(CONVECTION & MICROWAVE), 220°C, 30% for 
25 minutes until brown and crispy.

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60

300g carrots, diced
300g swede, diced
250g onion, sliced
250g celery, sliced
200g onion, sliced
900ml (1.5 pints) hot vegetable stock
300g cous cous

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

into a 3 litres (5 pints) casserole dish, mix well and 
cook on 70% for 20 minutes, stirring once.

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

10 minutes.

  Serve hot as an accompaniment or cold as a salad. 

75ml (5 tbsp) vegetable oil
5ml (1 tsp) paprika
20ml (4 tsp) Tabasco sauce
5ml (1 tsp) ground cumin
10ml (2 tsp) fennel seeds
2 garlic cloves, finely chopped
15ml (1 tbsp) ginger puree
1 tsp sugar
salt and pepper to taste
500g potato in skins, washed and cut into 
3cm cubes

1  Place the oil, paprika, Tabasco sauce, cumin, fennel
  seeds, garlic, ginger and sugar into a bowl, season 

well and mix.

2  Add the potatoes and coat with the spices.
3  Arrange in a single layer in a 25cm (10”) flan dish.
4  Place on the turntable and cook on COMBI - 2 

(MICRO & TOP GRILL), 50% for 20 minutes, turn over 
twice during cooking.

15ml (1 tbsp) sunflower oil
1 clove garlic, crushed
2 medium carrots, cut into strips
150g fresh baby sweetcorn
100g button mushrooms, halved
50g beansprouts
100g mange-tout
1 red pepper, seeded and chopped
1 yellow pepper, seeded and chopped
1 green pepper, seeded, chopped
1 medium onion roughly chopped
100g canned water chestnuts, sliced
225g canned pineapple chunks
1 quantity of sweet and sour sauce (see page 66)

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, 

peppers, onion, chestnuts and pineapple.

3  Cover and cook on 100% for 12 minutes, halfway 

through cooking stir the vegetables 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. 

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.

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61

PASTRY:
150g butter
350g plain 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 9 minutes, stirring 3 times.

3  Line the base of a greased 20cm x 2.5cm pie dish 

with half the pastry. Cook the pastry base on 50% 
for 5 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 COMBI - 1 

(CONVECTION & MICROWAVE), 220°C, 10% for 
20 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 4 minutes, stir vigorously every minute until the 
mixture is thick and glossy.

3  Pour into a greased, rectangular 20 x 20cm dish, 

chill to set before cutting.

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62

150ml (

1

/

4

 pint) vegetable 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
1 tbsp mixed spice
300g carrots, grated
100g walnut halves, roughly chopped
ICING:
200g cream cheese (see tip, page 56)
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, cinnamon and mixed 
spice. 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 COMBI - 1 

(CONVECTION & MICROWAVE), 180°C, 30% for 
25 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

75g walnuts, roughly chopped

1  Grease a 20cm square dish.
2  Combine margarine, sugar, vanilla essence and 

eggs, until smooth.

3  Stir in remaining ingredients.
4  Cook on COMBI - 1 (CONVECTION & 

MICROWAVE), 180°C, 10% for 30 minutes until 
firm to the touch.

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 COMBI - 1 (CONVECTION & 
MICROWAVE), 180°C, 30% for 35 minutes. Allow 
the cake to cool. Dust with icing sugar.

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