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900g chicken, cut into large pieces
175g natural yoghurt
2 cloves garlic, crushed (see tip, page 60)
50g creamed coconut
10ml (2 tsp) turmeric
25g margarine
125g onion, sliced
5cm (2") piece fresh ginger, grated
5ml (1 tsp) chilli powder
5ml (1 tsp) coriander seeds
5ml (1 tsp) cumin
5ml (1 tsp) cinnamon
salt and pepper to taste
10ml (2 tsp) cornflour
150ml (

1

/

4

pint) single cream

25g roasted cashew nuts

1 Place chicken in a bowl, stir in yoghurt, garlic, creamed

coconut and turmeric. Cover and marinate overnight
in the refrigerator.

2 Place margarine in a large bowl, heat on 100% for 30

seconds, until melted. Add the onion and cook on
100% for 2 minutes. Stir in the ginger, chilli powder
and coriander, cook on 100% for 1 minute.

3 Add the chicken and marinade, mix well. Stir in the

cumin and cinnamon. Season. Cover and cook on
100% for 8 minutes, stirring after 4 minutes.

4 Rearrange the chicken pieces and cook on 50% for 10

minutes. Stir halfway through cooking time.

5 Combine the cornflour with the cream and stir into

the chicken. Cook on 100% for 6 minutes, stir after 3
minutes. Sprinkle with cashew nuts.

125g onion, chopped
100g celery, sliced
100g green pepper, seeded and sliced
100g red pepper, seeded and sliced
225g turkey, cut into chunks
2.5ml (

1

/

4

tsp) cayenne pepper

5ml (1 tsp) ground cumin
grated rind of 1 lemon
100g canned sweetcorn, drained
200g white long grain rice
700ml (1

1

/

4

pint) hot chicken stock

salt and pepper to taste

1 Place all the ingredients in the order given into a 2.5

litre (approx. 4 pint) casserole dish and mix well.

2 Place on the low rack and cook on DUAL

CONVECTION, 180ºC, 70% for 20 minutes, stir
twice during cooking.

100g yellow pepper, sliced
125g onion, finely chopped 
2 rashers bacon, chopped
50g sun-dried tomato, sliced
15 black olives, halved
400g canned, chopped tomatoes
30ml (2 tbsp) red wine
2.5ml (

1

/

2

tsp) caster sugar

15ml (1 tbsp) fresh basil, chopped
4 chicken fillets (approx. 200g each)

1 Place the pepper, onion and bacon into a 2.5 litre

(approx. 4 pint) casserole dish, cook on 100% for 3
minutes.

2 Stir in the remaining ingredients except for the chicken

and mix well.

3 Add the chicken fillets and stir to coat with the sauce.
4 Place on the low rack and cook on DUAL

CONVECTION, 200ºC, 70% for 30 minutes.
Rearrange the chicken and coat with the sauce twice
during cooking.

p59_cre   8/28/06   11:59:42 AM

p59_cre   8/28/06   11:59:42 AM

50g margarine
225g button mushroom, sliced
75g onion, finely chopped
1 clove garlic, crushed (see tip below)
3 eggs (medium), beaten
225g cottage cheese
150ml (

1

/

4

pint) natural yoghurt

225g cooked chicken, skinned and chopped
15ml (1 tbsp) fresh tarragon, chopped
salt and pepper to taste
6 sheets filo pastry, cut in half
sunflower oil to brush

1 Place the margarine in a large bowl and heat on 100%

for 30 seconds, stir in the mushrooms, onion and
garlic and cook on 100% for 4 minutes, drain and allow
to cool.

2 Preheat the oven to CONVECTION 200ºC.
3 In a separate bowl, combine the eggs, cottage cheese,

yoghurt, chicken and tarragon. Season. Add the
mushroom mixture. Mix well.

4 Grease a square dish 30cm (12"). Place a layer of filo

pastry in the bottom and brush with oil. Repeat for
another 5 layers of pastry. Spoon in the chicken
mixture and cover with the 6 remaining sheets of
pastry. Brush each with oil.

5 Place on the lower shelf, bake on CONVECTION

200ºC for 45 minutes until brown.
Rotate dish after half the cooking time.

Microwave Tip: Peeling garlic easily
Place 3 - 4 cloves of garlic on the turntable. Heat on 100% for 30 seconds.
Squeeze at one end until clove pops out.

100g parmesan cheese, grated
1 egg (medium), beaten
6 chicken breast fillets (approx. 200g each)
25g plain flour
400g canned chopped tomatoes
1 clove garlic, crushed (see tip below)
10ml (2 tsp) fresh oregano, chopped
300ml (

1

/

2

pint) hot chicken stock

salt and pepper to taste
50g cheddar or parmesan cheese, grated

1 Place the parmesan cheese in a flan dish.
2 Pour the egg into a second flan dish.

Dip the fillets into the egg and then into the cheese,
turnover until thoroughly coated. 

3 Place the flour in a bowl, mix to a paste with a little of

the juice from the tomatoes. Stir in the tomatoes,
garlic, oregano, chicken stock and seasoning.

4 Heat on 100% for 3 - 4 minutes, stirring every minute

until thickened.

5 Pour half the mixture into a 2.5 litre (approx. 4 pint)

casserole dish. Place the fillets into the sauce then
pour the remaining sauce over the fillets.

6 Place on the low rack and cook on DUAL

CONVECTION, 200ºC, 70% for 35 minutes,
rearrange and coat the chicken with the sauce twice
during cooking.

7 Sprinkle with grated cheese 10 minutes before the end

of cooking.

p60   8/15/06   3:57:44 PM

p60   8/15/06   3:57:44 PM

75g onion, chopped
2 cloves garlic, crushed (see tip, page 60)
300g creamed spinach
75g celery, sliced
75g yellow pepper, sliced
125g courgette, sliced 
400g canned, chopped tomatoes
5ml (

1

/

2

tsp) dried basil (see tip, page 56)

5ml (

1

/

2

tsp) english mustard powder

salt and pepper to taste
600g par-boiled potato, sliced
125g double gloucester cheese, grated
3 eggs (medium)
150ml (

1

/

4

pint) single cream

1 Mix all the ingredients together in a large bowl except

for the potatoes, cheese, eggs and cream.

2 Place half of this mixture in the bottom of an oval glass

dish (30cm x 21cm x 5cm). Layer half the potatoes on
top and sprinkle with half the cheese.

3 Mix the eggs and cream together and pour half over

the gratin.

4 Repeat with the remaining ingredients, top with the

remaining cheese.

5 Place on the low rack and cook on DUAL

CONVECTION, 220ºC, 50% for 35 minutes.

225g red onion, sliced
30ml (2 tbsp) vegetable oil
25g plain flour
15ml (1 tbsp) tomato puree
2.5ml (

1

/

4

tsp) cayenne

5ml (1 tsp) paprika
450ml (

3

/

4

pint) hot vegetable stock

400g canned, chopped tomatoes
250g cauliflower, cut into florets
125g courgettes, sliced
100g broccoli, cut into florets
100g carrot, sliced
300g potato, cut into chunks
150g sweet potato, cut into chunks
50g sun-dried tomato cut into small pieces

1 Place the onion and oil into a 3.5 litre (approx. 6 pint)

casserole dish and cook on 100% for 3 minutes.

2 Mix in the flour, puree, cayenne and paprika, gradually

stir in the stock and tomatoes.

3 Stir in the remaining ingredients to the sauce.
4 Place on the low rack and cook on DUAL

CONVECTION, 200ºC, 70% for 30 minutes, stir three
times during cooking.

500g tofu, drained
100g mozzarella, thinly sliced
75g danish blue, thinly sliced
1 quantity Spicy Tomato Sauce (see page 93)

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
2.5 litre (4 pint) casserole dish. Pour in sauce.

3 Place on turntable, cook on 50% for 25 minutes.

p61_cre   8/28/06   12:05:13 PM

p61_cre   8/28/06   12:05:13 PM

3 medium courgettes, cut in 2.5cm (1") chunks
1 red pepper, cut in 2.5cm (1") pieces
1 yellow pepper, cut in 2.5cm (1") pieces
1 large aubergine, cut in 2.5cm (1") cubes
16 closed cap mushrooms
16 cherry tomatoes
225g quorn, cut in 2.5cm (1") cubes
MARINADE:
150ml (

1

/

4

pint) olive oil

3 cloves garlic, crushed (see tip, page 60)
15ml (1 tbsp) worcestershire sauce
1.25ml (

1

/

4

tsp) allspice

1.25ml (

1

/

4

tsp) ground ginger

15ml (1 tbsp) fresh parsley, chopped
10ml (2 tsp) fresh dill, chopped
8 wooden skewers

1 Place vegetables and quorn in a large bowl, mix well.
2 To prepare the marinade, place all the ingredients in a

bowl, mix well.

3 Pour the marinade over the vegetables and quorn, mix

well. Leave to marinate for at least an hour, stir
occasionally.

4 Thread the vegetables and quorn onto the skewers in

a regular pattern. Leave no wood exposed, place 4
kebabs in a flan dish.

5 Place on low rack, cook on DUAL GRILL, 50% for 12

minutes. Turn over and rearrange the skewers every 4
minutes until the vegetables are tender and evenly
brown. Repeat with remaining kebabs.

225g broccoli, cut into florets
375g cauliflower, cut into florets
50g margarine
50g plain flour
5ml (1 tsp) english mustard powder
600ml (1 pint) milk
225g mature cheddar cheese, grated 
salt and pepper to taste

1 Place broccoli and cauliflower in a 2.5 litre (approx. 4

pint) casserole dish and put to one side.

2 Heat the margarine in a bowl on 100% for 30 seconds

until melted. Add the flour and mustard to form a paste
and gradually beat in the milk.

3 Cook on 100% for 6 minutes, beat twice during cooking

until smooth and thick. Add the cheese (keep 50g to one
side for the top) and seasoning and mix until smooth.

4 Pour the sauce over the broccoli and cauliflower.

Place on the turntable and cook on 70% for 22 minutes,
stirring 3 times during cooking. 

5 Sprinkle with remaining cheese and place on the low rack.
6 Cook on DUAL GRILL, 70% for 6 - 8 minutes until

golden brown.

175g carrot, sliced
225g leek, sliced
100g celery, sliced
75g onion, chopped
3 cloves garlic, crushed (see tip, page 60)
225g dried red lentils
200g canned chickpeas, drained
200g canned flageolet beans, drained
400g canned chopped tomatoes
600ml (1 pint) hot vegetable stock
600g par-boiled potato, sliced
125g mature cheddar cheese, grated

1 Place all the ingredients except for the potatoes and

cheese into a 3.5 litre (approx. 6 pint) casserole dish
and mix well.

2 Cook on 70% for 30 minutes, stir twice during

cooking.

3 Arrange the potatoes over the vegetable mixture,

overlapping slightly. Sprinkle the cheese over the
potatoes.

4 Place on the low rack and cook on DUAL

CONVECTION, 220ºC, 70% for 20 minutes.

p62_cre   8/28/06   12:07:06 PM

p62_cre   8/28/06   12:07:06 PM