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51

30ml (2 tbsp) olive oil
175g onion, chopped
2 cloves garlic, crushed (see tip, page 47)
75g tomato purée
225g carrots, chopped
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
150g fresh baby sweetcorn, chopped
4 sticks celery, sliced
225g courgettes, sliced
5ml (1 tsp) ground cumin
10ml (2 tsp) mild chilli powder
2.5ml (

1

/

2

tsp) cayenne pepper 

400g canned, chopped tomatoes
225g canned haricot beans, drained
400g canned red kidney beans in chilli sauce
300ml (

1

/

2

pint) hot vegetable stock

15ml (1 tbsp) cornflour blended with water

1 Place the oil, onion, garlic and tomato purée in a

large bowl. Heat on 100% for 2 minutes.

2 Add the carrots, red and green pepper and

sweetcorn, mix well. Cover and cook on 100% for 3
minutes. 

3 Stir in the remaining ingredients (apart from the

cornflour). Mix well and cook on 70% for 20 minutes,
stir 3 - 4 times during cooking.

4 Add the blended cornflour, mix well and cook on

100% for 5 - 6 minutes.

Serve hot with rice or as a filling for tacos.

10ml (2 tsp) olive oil
175g onion, chopped
2 cloves garlic, crushed (see tip, page 47)
175g leeks, sliced
100g mushrooms, thickly sliced
10ml (2 tsp) chopped fresh basil
10ml (2 tsp) chopped fresh oregano
225g red split lentils
45ml (3 tbsp) tomato purée
800g canned chopped tomatoes
300ml (

1

/

2

pint) hot vegetable stock

1 bay leaf
salt and pepper to taste
12 sheets lasagne (spinach)
600ml (1 pint) cheese sauce (see page 60)
50g cheddar cheese, grated

1 Place the oil, onion and garlic in a bowl, cook on

100% for 2 minutes.

2 Add the leeks, mushrooms, basil, oregano and lentils

and then cook on 100% for a further 5 minutes.

3 Stir in the purée, tomatoes, vegetable stock and the

bay leaf.

4 Cover and cook on 70% for 20 minutes.
5 Season with salt and pepper then remove the bay leaf.
6 Make the cheese sauce.
7 Put a layer of the lentil mixture into the base of a

deep, 25cm square dish.  Cover with some lasagne
and then some of the cheese sauce.
Repeat, making the last layer cheese sauce, add the
grated cheese.

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

30% for 25 minutes.

500g tofu, drained
100g Mozzarella, thinly sliced
75g Danish Blue, thinly sliced
1 quantity Spicy Tomato Sauce (see page 60)

1 Cut tofu in half to make 4 pieces.
2 Slice each piece horizontally along one side to make a

pocket. Fill each pocket with sliced cheese, place in a
large flan dish. Pour in sauce. 

3 Place on turntable, cook on 50% for 12 - 14 minutes.

Microwave Tip: Heating taco shells
Place 8 - 10 pre-cooked crisp taco shells on kitchen
paper on the turntable. Heat on 100% for 1

1

/

2

- 2

minutes until warm. Spoon in filling as preferred.

R-898M Cookbook  23/06/2004  15:21  Page 51

52

300g  short crust pastry
6 rashers of bacon, chopped
125g onion, finely chopped
4 eggs (medium) 
300ml (

1

/

2

pint) milk

salt and pepper to taste
5ml (1 tsp) dried mixed herbs (see tip, page 54)
225g Cheddar cheese, grated

1 Preheat the oven to 200°C.
2 Line a 25cm flan dish with pastry, place on the low

rack and cook on 200°C for 10 minutes.

3 Place bacon and onion in a bowl, cook on 100% for 3

minutes.

4 Place eggs, milk, seasoning in a bowl, mix well.
5 Spread bacon and onion evenly over the pastry. Pour

egg mixture over, top with grated cheese.

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

220°C, 30% for 25 minutes until set and brown.

2 baking potatoes (approx. 250g each)
50g butter
100g Double Gloucester cheese, finely
chopped
15ml (1 tbsp) chives, chopped
50g mushrooms, finely chopped
salt and pepper to taste

1 Prick each potato in several places. Place in a flan dish on

low rack. Cook on DUAL - 1, 250°C, 50% for 20
minutes until brown and crispy. Turnover after 7 minutes.

2 Halve each potato and scoop the flesh into a bowl, add

the butter, cheese, chives and mushrooms, mix well.
Season. Pile the mixture back into the potato skins.

3 Place the filled potatoes in a flan dish on the low

rack. Cook on DUAL - 2, 30% for 10 minutes until
brown and crispy.

600g canned, chopped tomatoes
150g red pesto
300g sun-dried tomatoes, drained and chopped
salt and pepper to taste
600g fresh ravioli (meat or vegetarian)
600ml (1 pint) cheese sauce (see page 60)
150g mozzarella cheese

1 Empty the tomatoes into a large bowl and cook on

100% for 8 minutes to reduce the juice.

2 Combine the Pesto and sun-dried tomatoes with the

tomatoes and season.

3 Spread a 

1

/

2

of this sauce over the base of a greased

25cm square dish, then place a single layer of ravioli.
Next, spread 

1

/

2

of the cheese sauce over the ravioli.

Layer until all ingredients have been used, with the
last layer being cheese sauce.

4 Sprinkle the grated mozzarella all over and place on

the low rack. Cook on DUAL - 1, 220°C, 30% for 25
minutes.

To remove food easily from wooden skewers, soak the skewers in water for 30 minutes prior to using them.

Omit the Double Gloucester cheese, chives and mushrooms.

Add 100g of grated Cheddar cheese and 50g sweet corn kernels at Stage 2.

Stilton & mushrooms: Replace bacon with 125g sliced mushrooms and Cheddar with Stilton.

R-898M Cookbook  23/06/2004  15:21  Page 52

53

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
225g leeks, sliced
2 cloves garlic, crushed (see tip, page 47)
350g pasta (bows, shells, or tubes), cooked
100 g feta cheese, crumbled

1 Place the aubergines in a colander, sprinkle with salt

and leave to drain for 30 minutes, pat dry with
kitchen paper.

2 Grease the turntable with 30ml (2 tbsp) oil and

spread the peppers evenly on the turntable.

3 Cook using GRILL - 3 for 10 minutes, turnover

halfway through cooking, leave on one side until
needed. Repeat this process for the courgette and
aubergine slices.

4 Place the onion, mushrooms, leeks and garlic into a

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

5 Add the peppers, cougettes, aubergine, pasta and

cheese to the bowl and cook on 100% for 8 minutes,
stirring twice.

4 beef tomatoes
125g white long grain rice, cooked
50g cooked ham, chopped
50g peas
15ml (1 tbsp) fresh oregano, chopped
salt and pepper to taste
75g Mozzarella cheese, chopped
15ml (1 tbsp) fresh oregano, chopped to garnish

1 Slice the top of each tomato and scoope out the flesh

into a bowl, stir in the rice, ham, peas, oregan, salt
and pepper.

2 Fill each tomato shell with the rice mixture and place

in a large flan dish. Sprinkle generously with the
Mozzarella cheese and oregano.

3 Place on the low rack and cook on DUAL - 2, 50%

for 10 minutes until the tomatoes are tender and the
cheese is brown and crispy.

125g onion, chopped
2 cloves garlic, crushed (see tip, page 47)
25g butter
450g lean minced beef
100g mushrooms, chopped
15ml (1 tbsp) tomato purée
400g canned chopped tomatoes
150ml (

1

/

4

pint) hot beef stock

salt and pepper to taste
12 pieces of lasagne
300ml (

1

/

2

pint) cheese sauce (see page 60)

extra grated cheese to sprinkle
15ml (1 tbsp) fresh oregano, chopped to
garnish

1 Place onion, garlic and butter in a bowl, heat on 100%

for 2 minutes. Add the mince, cook on 100%  for 7
minutes, stir halfway through cooking.

2 Add mushrooms, purée, tomatoes, stock and

seasoning. Cook on 70% for 25 minutes until
thickened, stir every 5 minutes.

3 Place 3 - 4 pieces of lasagne in a bowl, cover with

boiling water. Cook on 100% for 4 minutes until
tender enough to bend. Remove from water, dry on
kitchen paper. Repeat for the remaining lasagne.

4 Place a large spoonful of meat mixture at one end of

a piece of lasagne, roll up and place seam side down
in a deep, square 25cm dish. Repeat for remaining
lasagne. Place any remaining meat around the filled
lasagne.

5 Pour the cheese sauce on top of the filled lasagne.

Sprinkle generously with cheese and oregano.

6 Place on low rack, cook on DUAL - 1, 220°C, 70%

for 20 minutes until brown and crispy.

R-898M Cookbook  23/06/2004  15:21  Page 53

54

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 47)
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 47)
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 60)

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. 

R-898M Cookbook  23/06/2004  15:21  Page 54