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Microwave Tip: Roasting peanuts
Place 50g peanuts in a shallow dish with a knob of butter and sprinkle with salt.
Cook on 100% for 3 minutes, stir every minute until golden.

15ml (1 tbsp) vegetable oil
10ml (2 tsp) mustard seeds
10ml (2 tsp) sesame seeds
200g white basmati rice
5ml (1 tsp) chilli powder
5ml (1 tsp) turmeric
5ml (1 tsp) ground coriander
5ml (1 tsp) garam masala
30ml (2 tbsp) water
400g cauliflower, cut into small florets
225g quorn mince

1

/

2

a red pepper, seeded and cut into strips

1

/

2

a green pepper, seeded and cut into strips

400g canned chopped tomatoes
600ml (1 pint) boiling water
150g natural yoghurt

1 Place oil, mustard and sesame seeds in a large bowl,

heat on 100% for 1 minute. Add rice, mix well. Cook
on 100% for 2 minutes.

2 In a separate bowl mix the chilli powder, turmeric,

coriander and garam masala. Add water and mix to a
paste. Stir the paste into the rice, add the cauliflower,
quorn, red and green pepper, mix well. Cook on 100%
for 2 - 3 minutes.

3 Add the canned tomatoes to the rice mixture, mix

well.

4 Pour the boiling water into the rice mixture, mix well.

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

5 Stir in yoghurt to serve.

FILLING:
15ml (1 tbsp) olive oil
75g onion, finely chopped
1 clove garlic, crushed (see tip, page 60)
2.5ml (

1

/

2

tsp) fresh ginger, peeled and grated

2.5ml (

1

/

2

tsp) mustard powder

2.5ml (

1

/

2

tsp) ground coriander

2.5ml (

1

/

2

tsp) chilli powder

100g leeks, finely sliced
2 medium carrots, grated
250g tofu, drained and mashed
salt and pepper to taste
PASTRY:
275g mashed potato
25g margarine, melted
salt and pepper to taste
175g plain flour
100g gruyere cheese, grated
75 - 80ml milk
1 egg (medium), beaten, to glaze

1 To prepare filling, place oil, onion, garlic, ginger, mustard

powder, coriander and chilli powder in a bowl, mix well.
Cover and cook on 100% for 2 minutes.
Add the cabbage, carrots, tofu, salt and pepper, mix well.
Cook on 100% for 5 - 6 minutes.

2 To prepare pastry, place potato, margarine, salt and

pepper in a bowl, mix well. Stir in the flour, cheese and
enough milk to make a firm dough.

3 Divide dough into 6 equal sized pieces and roll into

approx. 18cm (7") circles. Place equal amounts of
mixture into the centre of each circle. Brush edges with
a little beaten egg, then gather over the filling and pinch
to make a raised ridge.

4 Place the pasties on two greased baking trays and brush

with egg to glaze.

5 Place one tray on the lower shelf and the other on the

upper shelf. Bake on CONVECTION 220ºC for 35
minutes. Rotate the trays 180º after half the cooking
time.

p63_cre   8/28/06   12:08:58 PM

p63_cre   8/28/06   12:08:58 PM

300g shortcrust pastry
75g broccoli florets
75g red pepper, sliced
75g leeks, sliced
4 eggs (medium)
300ml (

1

/

2

pint) milk

salt and pepper to taste 
100g cheddar cheese, grated

1 Line a greased 25cm (10”) flan dish with pastry. 
2 Spread the vegetables evenly over the pastry base.
3 Place eggs, milk, and seasoning in a bowl, mix well.
4 Pour egg mixture over the filling and top with the

cheese.

5 Place on the low rack and cook on DUAL

CONVECTION, 220ºC, 30% for 26 minutes.

30ml (2 tbsp) olive oil
175g onion, chopped
2 cloves garlic, crushed (see tip, page 60)
75g tomato purée
225g carrot, chopped
1 red and 1 green pepper, seeded and sliced
150g baby sweetcorn, chopped
4 sticks celery, sliced
225g courgette, 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 tomate 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.

4 Cook on 70% for 20 minutes, stir 3 - 4 times during

cooking.

5 Add the blended cornflour, mix well and cook on

100% for 5 minutes.

75g margarine
225g mushroom, thickly sliced
1 vegetable stock cube, crumbled
900g creamed spinach
2.5ml (

1

/

2

tsp) nutmeg

325g roulé (soft cheese)
salt and pepper to taste
12 pieces of lasagne
600ml (1 pint) cheese sauce (see page 92)
100g cheddar or parmesan cheese, grated

1 Place 50g of the margarine in a bowl, heat on 100% for

30 seconds. Add mushrooms and stock cube, mix well.
Cook on 100% for 2 minutes.

2 Stir in spinach, remaining margarine, nutmeg, Roulé,

seasoning and mushroom mixture.

3 Line the base of a deep, square 25cm (10") dish with a

layer of lasagne, followed by a layer of spinach mixture,
cheese sauce and another layer of lasagne. Layer until
all ingredients have been used, ensuring the final layer
is lasagne, with enough cheese sauce to cover the
surface. Sprinkle generously with grated cheese.

4 Place on low rack, cook on DUAL CONVECTION,

220ºC, 50% for 25 minutes.

p64_cre   8/28/06   12:24:34 PM

p64_cre   8/28/06   12:24:34 PM

30ml (2 tbsp) olive oil
450g aubergine, cut in 2.5cm (1") cubes
225g leek, sliced
2 cloves garlic, crushed (see tip, page 60)
100g celery, sliced
3x 400g cans, chopped tomatoes
450g canned, mixed beans
3 vegetable stock cubes
5ml (1 tsp) basil
100g fresh baby sweetcorn, halved
salt and pepper to taste

1 Place the oil, aubergine, leeks, garlic and celery in a 3

litre (5 pint) casserole dish, mix well.
Heat on 100% for 5 - 6 minutes, stir after 3 minutes.

2 Add the tomatoes, beans, crumbled stock cubes, basil

and sweetcorn. Season and mix well.

3 Cover and cook on 70% for 25 minutes, stir 2 - 3

times during cooking.
Serve with rice or baked potatoes.

1 x 150g ready made pizza base (approx. 9”)
100g green pesto sauce
100g mozzarella cheese, grated
handful of rocket
3 medium tomatoes, sliced

1 Preheat the oven to CONVECTION 250ºC.
2 Place the pizza base in a 25cm (10”) flan dish.
3 Spread the pesto evenly over the pizza base.
4 Sprinkle half the cheese onto the base, arrange the

rocket and tomatoes on top then cover with the
remaining cheese.

5 Place on the low rack and cook on DUAL

CONVECTION, 250ºC, 30% for 8 minutes.

BURGER:
25g margarine
25g plain flour
150ml (

1

/

4

pint) milk

salt and pepper to taste
100g cooked chicken, finely chopped
100g cooked ham, finely chopped
50g mushroom, finely chopped
5ml (1 tsp) dried mixed herbs  (see tip, page 56)
COATING:
Plain flour
1 egg (medium), beaten
100g golden breadcrumbs

1 Melt the margarine in a large bowl on 100% for 30

seconds.

2 Stir in the flour and seasoning, gradually whisk in the

milk. Cook on 100% for 4 - 5 minutes until thick and
smooth. Stir twice during cooking. 

3 Add the cooked chicken, ham, mushrooms, and herbs to

the sauce, stir well. Cover and refrigerate for 2 hours.

4 Preheat the oven to CONVECTION 230ºC.
5 Divide the mixture into 4 equal portions and form into

burger shapes with well-floured hands.

6 Dip the burgers in the beaten egg then into the golden

breadcrumbs, turn over to coat evenly.

7 Place on a baking tray on the lower shelf.
8 Cook on CONVECTION 230ºC for 18 minutes.

Rotate the tray 180º after half the cooking time.

p65_cre   8/28/06   12:25:58 PM

p65_cre   8/28/06   12:25:58 PM

175g margarine
100g caster sugar
225g self raising flour
50g milk chocolate drops
50g white chocolate drops

1 Cream margarine and sugar until light and fluffy.

Stir in the flour and milk and white chocolate drops to
make a soft but firm dough.

2 Divide mixture into 8 even sized balls, place apart on

two greased baking trays and flatten slightly.

3 Place one tray on the upper shelf and the other on the

lower shelf. Bake on CONVECTION 180ºC for 25
minutes until golden brown around the edges.
Rotate the trays 180º after half the cooking time.

175g margarine
175g soft brown sugar
1 egg (medium), beaten
2 large bananas, mashed (see tip below)
275g self raising wholemeal flour
30ml (2 tbsp) natural yoghurt
icing sugar to dredge

1 Cream margarine and sugar until light and fluffy.

Add the egg and banana, mix well.

2 Stir in the flour and yoghurt to make a soft dough.
3 Spoon equal amounts of the mixture into 24 bun cases.
4 Place the cases into 2 bun trays, place one tray on the

upper shelf and the other on the lower shelf.

5 Cook on CONVECTION 180ºC for 26 minutes.

Rotate the trays 180º after half the cooking time.
Serve warm, dredged with icing sugar.

Microwave Tip: Softening bananas
Place two peeled bananas in a bowl. Heat on 100% for 30 seconds to 1 minute.

2 x 150g ready made pizza bases (approx 9”)
TOPPING:
60ml (4 tbsp) tomato relish
8 cherry tomatoes, sliced
175g mozzarella cheese, grated
2 salami snack sausages, sliced

1

/

2

green pepper, thinly sliced

1 Cut out a cat face template approx. 10cm (4") in

diameter with triangular ears.

2 Use the template to cut out 4 cat faces, 2 from each

base. Place the 4 faces in two 25cm (10”) flan dishes.

3 Spread tomato relish over the surface of each face.

Cover with sliced tomato and sprinkle with Mozzarella
cheese. Place three slices of salami on each face to
make two eyes and a nose, use the sliced green pepper
to make whiskers placing three slices on each side of
the nose.

4 Place on the high rack, cook on DUAL GRILL, 10% for

10 minutes until golden. Repeat for the second dish.

cookbook959.PDF   8/15/06   4:05:02 PM

cookbook959.PDF   8/15/06   4:05:02 PM