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Microwave Tip: Softening crystalised honey
Place 100g (4oz) honey in a bowl. Heat on HIGH for
1 minute until runny.

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

20.4cm ( 8") dish with greaseproof paper, spoon
in the brownie mixture and smooth the surface.

4 Place on the low rack, bake on DUAL COOK

180

°

C, MEDIUM LOW for 25 minutes until a

skewer comes out cleanly.

S

ERVES

 6-8

P

REPARATION

 

TIME

  -10 

MINUTES

6 eggs (size 3), beaten
150g (4oz) plain flour
75g (2oz) cocoa powder
2.5ml (1tsp) baking powder
100g (3oz) walnuts, roughly chopped

1 Place oatmeal, flour and ginger in a bowl, mix

well.

2 Place the margarine, sugar, syrup and milk in a

large bowl, heat on HIGH for 5 minutes, stir every
minute. Stir in flour mixture, mix well.

3 Grease and line the base of a deep, square

20.4cm (8") dish with greaseproof paper, pour in
parkin mixture.

4 Place on low rack, bake on DUAL COOK 180

°

C,

MEDIUM LOW for 25 minutes until well risen and a
skewer comes out clean.

S

ERVES

 6-8

P

REPARATION

 

TIME

  - 10 

MINUTES

1 Place the butter, sugar and syrup in a large bowl,

heat on HIGH for 3-4 minutes, stir every minute
until melted, add the oats, mix well.

2 Spoon mixture into a greased 20.3cm (8") flan

dish, smooth the surface.

3 Place on low rack, use sequence programming to

cook on MEDIUM for 7 minutes, then on DUAL
GRILL, MEDIUM LOW for 4 minutes until brown.

S

ERVES

 6-8

P

REPARATION

 

TIME

  -15 

MINUTES

S

ERVES

 6-8

P

REPARATION

 

TIME

  -12 

MINUTES

1 Preheat oven to CONVECTION 200

°

C and grease

two flan dishes.

2 Cream the butter and sugar, beat in the egg.
3 Stir in flour, lemon rind and juice to form a firm

dough. Chill.

4 Roll out dough until 0.6cm (

1

/

4

") thick. Cut out

round biscuits 6.3cm (2

1

/

2

") in diameter. Arrange

in prepared dishes.

5 Place one dish on the low rack and the other on

the high rack. Bake in preheated oven
CONVECTION 200

°

C for 15 minutes.

RJC 11-68

15/6/99, 12:20 pm

60

1 Place flour, yeast, sugar and salt in a large bowl, mix

well. Rub in the butter, add milk, mix to a soft, pliable
dough. Turn out and knead for 3-4 minutes until
smooth. Return dough to bowl, cover with cling film.

2 Place on turntable, prove on CONVECTION 40

°

C

for 20-25 minutes until almost double in size.

3 Divide dough into two equal pieces,  knead each in

turn for 2-3 minutes. Shape dough into oblongs to
fit two greased, 1.5 litre (2

1

/

2

 pint) Pyrex® loaf

dishes. Cover with cling film, return to oven to prove.

4 Prove on CONVECTION 40

°

C for 10-15 minutes.

5 Remove cling film. Glaze with egg, using scissors,

make shallow snips all over the surface to make
a “spiky” effect (optional).

6 Place both dishes on low rack, bake in a preheated

oven CONVECTION 220

°

C for 25-30 minutes

until golden.

M

AKES

 2 

LOAVES

P

REPARATION

 

TIME

  -15 

MINUTES

S

ERVES

 6-8

P

REPARATION

 

TIME

  - 20 

MINUTES

1 Mix  flour, yeast, sugar and salt in a large bowl, rub

in the butter.

2 Add water, mix to a soft dough. Turn out and

knead for 3-4 minutes. Return dough to bowl,
cover with cling film. Prove on CONVECTION
40

°

C for 20-25 minutes until double in size.

3 Roll out the dough to make a rectangle 38 x 28cm

(15 x 11"), sprinkle with the cheese and parsley.
Roll up widthways. Cut in half, roll each half into
a long sausage shape. Overlap the two rolls
alternately to form a twist, pull the two ends
together into a ring. Seal ends with a little egg.

4 Place the cheese twist onto a greased, round

baking tray, cover with cling film. Prove on
CONVECTION 40

°

C for 10-15 minutes.

5 Preheat the oven to CONVECTION 220

°

C. Whilst

the oven is preheating chill the dough, this will
prevent the dough from over rising.

6 Glaze the dough with egg, bake in the oven on

CONVECTION 220

°

C, for 25 minutes.

Serve with soup or use as a sandwich bread.

Wholemeal Bread: Substitute strong white flour
with strong wholemeal flour.
Crisp wholemeal rolls:  Divide into 12 even pieces
at Stage 4. Place in two greased flan dishes and
prove one layer at a time on LOW for 3-4 minutes.
Jet Convection:  Cook one layer at a time on the
low rack. Cook on DUAL COOK 220

°

C, LOW  for 10

minutes until golden.
Quartz Grill:  Place on the low rack and cook on
DUAL GRILL, MEDIUM for 7-8 minutes until golden.

Microwave Tip: Freshening bread
Place 100g (4oz) bread on the turntable and heat on
HIGH for 30 seconds.

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1 In a bowl mix flour, yeast and sugar. Rub in butter. Add

egg and milk, mix to a soft dough, knead until smooth
and elastic. Return dough to bowl, cover with cling film.

2 Place on turntable, prove on CONVECTION 40

°

C

for 15-20 minutes.

3 Knead dough for 2-3 minutes. Roll into  rectangle

12 x 9". Mix filling ingredients. Heat on HIGH for 2
minutes. Spread fruit over dough, roll up
widthways. Cut into nine slices, place flat side
down in a square 8" dish, cover with cling film.

4 Prove on CONVECTION 40

°

C for 12 minutes.

Remove cling film.

5 Preheat the oven to 220

°

C.

6 Place on low rack, bake in a preheated oven on DUAL

COOK 220

°

C, LOW for 18-20 minutes.

Turn out and brush with syrup whilst hot.

S

ERVES

 

6

P

REPARATION

 

TIME

  - 20 

MINUTES

Clockwise from bottom left: Crusty Cheese Twist (page 61); Date & Walnut Bread (page 63); Chelsea Buns (page 62);  Danish
Tea Ring (page 64); Milk Bread (page 61); Soda Bread (page 63); Potato Bread (page 63).

RJC 11-68

15/6/99, 12:20 pm

62

Microwave Tip: Ripening cheese
Place 100g (4oz) cheese (e.g. Camembert or Brie)
on a plate and heat on MEDIUM for 20-30 seconds.

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.
20.4cm (8") in diameter. Place in a 25.4cm (10")
flan dish, brush with egg to glaze, sprinkle with
parsley.

3 Place on the low rack, use sequence programming

to cook on MEDIUM for 8 minutes, then on DUAL
GRILL, MEDIUM for 6-8 minutes until golden.

Serve with soup, cheese or salad.

S

ERVES

 

4

P

REPARATION

 

TIME

  -15 

MINUTES

1 Combine flour, oatmeal, salt, bicarbonate 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. 20.4 cm

(8") in diameter. Place in a greased 25.4cm (10")
flan dish.

4 Use a knife to mark into 8 wedges, cut only

halfway through dough. Glaze surface with egg,
sprinkle with sesame seeds.

5 Preheat the oven to 220

°

C.

6 Place on low rack, bake in a preheated oven on

DUAL COOK 200

o

C, LOW for 16-18 minutes until

golden.

Serve with cheese and a salad.

S

ERVES

 

4

P

REPARATION

 

TIME

  -15 

MINUTES

1 Place dates in a large bowl, add the boiling water,

leave aside to cool.

2 Place flours, sugar, salt and bicarbonate of soda

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

3 Add the date mixture, milk and egg, mix well.
4 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.

5 Preheat the oven to 200

°

C.

6 Place on low rack, bake in a preheated oven on

DUAL COOK 200

°

C, MEDIUM for 16-18 minutes

until a skewer comes out cleanly.

S

ERVES

 6-8

P

REPARATION

 

TIME

  - 15 

MINUTES

Serve sliced, spread generously with butter.

RJC 11-68

15/6/99, 12:20 pm

63