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59

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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60

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 54)
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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61

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 purex dish and smooth.

2  Cook on 100% for 5 minutes. 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 COMBI - 1

(CONVECTION & MICROWAVE), 200°C, 30%, for 
20 minutes.

175g margarine
100g caster sugar
225g self raising flour
50g milk chocolate chips
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 40 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 COMBI - 1 

(CONVECTION & MICROWAVE), 180°C, 30%, for 
18 minutes.

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62

325g potato, cooked and mashed
325g parsnips, cooked and mashed
225g self raising flour
2 cloves garlic, crushed (see tip, page 51)
10ml (2 tsp) whole grain mustard
2 eggs (medium), beaten
75ml (5 tbsp) milk
5ml (1 tsp) fresh parsley, chopped to sprinkle

1  Place the potato, parsnips, flour, 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 
in diameter. Place in a 25cm flan dish, sprinkle with 
parsley.

3  Place on the low rack and cook on COMBI - 1 

(CONVECTION & MICROWAVE), 230°C, 30% for 
25 minutes until golden.

  Serve with soup, cheese or salad.

225g wholemeal self raising flour
150g medium oatmeal
2.5ml (

1

/

2

 tsp) salt

2.5ml (

1

/

2

 tsp) bicarbonate of soda

50g butter
120ml (4fl.oz) natural yoghurt
90ml (6 tbsp) milk
1 egg (medium), 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 in 

diameter. Place in a greased 25cm 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

COMBI - 1 (CONVECTION & MICROWAVE), 200°C, 
10% for 20 minutes until golden.

  Serve with cheese and a salad.

175g figs, chopped
150ml (

1

/

4

 pint) boiling water

225g plain flour
125g wholemeal flour
125g caster sugar
2.5ml (

1

/

2

 tsp) salt

2.5ml (

1

/

2

 tsp) bicarbonate of soda

100g butter
125g walnuts, roughly chopped
150ml (

1

/

4

 pint) milk

1 egg (medium), 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 COMBI - 1 (CONVECTION & MICROWAVE), 
180°C, 50% for 25 minutes, until a skewer comes 
out cleanly.

  Serve sliced, spread generously with butter.

Microwave Tip: Toasting coconut
Spread 100g desiccated coconut on a plate. Heat on 100% for 2 - 3 minutes, stir every minute.

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