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67

300g onion, chopped
125g red leicester cheese, grated
325g cheddar cheese, grated
2 eggs (medium)
45ml (3 tbsp) milk
salt and pepper to taste
525g shortcrust pastry
1 egg (medium), beaten, to glaze

1 Place the onion in a bowl and cook on 100% for 4

minutes, stir halfway through cooking.

2 Add the cheeses, egg, milk and seasoning, mix well.

Set aside.

3 Roll out 300g of pastry large enough to line a greased

25cm (10”) flan dish. Roll out 225g of pastry large
enough to make a lid.

4 Preheat the oven to CONVECTION 220ºC.
5 Pour the cheese mixture into the base and cover with

the pastry lid. Crimp the edges and glaze with egg.

6 Place on the lower shelf and cook on CONVECTION

220ºC for 30 minutes, rotate the dish 180º after half
the cooking time.

300g shortcrust pastry
45ml (3 tbsp) barbecue sauce
100g mushroom, sliced
125g onion, finely chopped
300g cooked chicken, chopped
4 eggs (medium)
300ml (

1

/

2

pint) milk 

salt and pepper to taste

1 Line a greased 25cm (10”) flan dish with pastry, spread

the barbecue sauce over the pastry base.

2 Place the mushroom and onion in a bowl, cook on

100% for 2 minutes. Drain to remove excess liquid.
Stir in the chicken to mix well.

3 Spread the chicken mixture evenly over the sauce.
4 Mix the eggs, milk and seasoning together in a bowl

and pour over the filling.

5 Place on the low rack and cook on DUAL

CONVECTION, 220ºC, 30% for 30 minutes.

BURGER:
100g cheddar cheese, grated
75g cooked chestnut, finely chopped
100g wholemeal breadcrumbs (see tip, page 90)
50g onion, finely chopped
50g carrot, grated
50g leek, finely chopped
5ml (1 tsp) curry powder
salt and pepper to taste
1 egg (medium), beaten
COATING:
75g cooked chestnut, finely chopped
50g wholemeal breadcrumbs (see tip, page 90)
wholemeal flour
1 egg (medium), beaten

1 To make the burgers, place the cheese, chestnut,

breadcrumb, onion, carrot and leek in a large bowl,
stir to mix well.

2 Add the curry powder, seasoning and egg, stir well to

bind the mixture.

3 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 Mix chestnut and breadcrumbs together.
7 To coat the burgers, dip each burger first into the

wholemeal flour, then beaten egg and finally the nut
and breadcrumb mixture.

8 Place the burgers on a baking tray and place on the

lower shelf.

9 Cook on CONVECTION 230ºC for 23 minutes.

Rotate the tray 180º after half the cooking time.

p67   8/28/06   1:46:03 PM

p67   8/28/06   1:46:03 PM

PASTRY:
225g self raising flour
100g shredded suet
150ml (

1

/

4

pint) water

FILLING:
25g margarine
6 spring onions, sliced
125g mushroom, sliced
25g plain flour
120ml (8 tbsp) hot chicken stock
142ml (5 fl.oz) single cream
10ml (2 tbsp) whole grain mustard
250g cooked ham, chopped
125g stilton cheese, crumbled
75g mature cheddar cheese, grated
1 egg (medium)

1 Sift the flour and salt into a large mixing bowl and stir

in the suet.

2 Gradually mix in 150ml water until a soft dough is

formed. Knead lightly, roll out a base large enough to
fit a 20cm (8”) flan dish.

3 Grease the flan dish and line with the pastry base, set

aside whilst preparing the filling.

4 Place the margarine, onion and mushroom in a bowl,

cook on 100% for 3 minutes. Stir in the flour to form a
paste.

5 Gradually stir in the stock, cream and mustard. 
6 Cook on 100% for 3 minutes, then stir in the ham,

cheeses and egg.

7 Preheat the oven to CONVECTION 220ºC. 
8 Pour the filling into the pastry base. 
9 Place on the low rack and cook on DUAL

CONVECTION, 220ºC, 10% for 25 minutes.

15ml (1 tbsp) olive oil
6 spring onions, sliced
1 small red pepper, seeded and sliced
1 small green pepper, seeded and sliced
175g potato, cooked and sliced
5 eggs (medium), beaten
salt and pepper to taste
75g cheddar cheese, grated
15ml (1 tbsp) fresh parsley, chopped

1 Place the oil in a 25cm (10") flan dish together with

the spring onion, red and green pepper, mix well.
Cook on 100% for 3 - 4 minutes until tender.

2 Add the potato, ensuring the mixture is evenly

distributed over the base of the flan dish, pour in the
beaten egg. Season with salt and pepper, sprinkle with
cheese and parsley.

3 Place on low rack, cook on DUAL GRILL, 50% for 10 -

12 minutes until evenly brown and crispy.

2 baking potatoes (approx. 250g each)
100g cooked ham, chopped
200g double gloucester cheese, grated
15ml (1 tbsp) chives, chopped
100g mushroom, finely chopped
salt and pepper to season

1 Pierce each potato in several places. Place on turntable

and bake on DUAL CONVECTION, 250ºC, 70% for 16
minutes until brown and crispy.

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

the ham, cheese, chives and mushroom, mix well.
Season. Pile the mixture back into the potato skins.

3 Place the filled potatoes in a flan dish on the high rack.

Cook on DUAL GRILL, 50% for 7 - 8 minutes until
brown and crispy.

: Omit the double gloucester cheese, chives and mushrooms.

Add 200g of grated cheddar cheese and 100g sweet corn kernels at Stage 2.

p68   8/16/06   5:36:02 PM

p68   8/16/06   5:36:02 PM

1 x 150g ready made pizza base (approx
50g barbecue sauce
100g mozzarella cheese, grated
100g cooked chicken, chopped
100g pineapple chunks
50g green pepper, sliced
50g red onion, sliced

1 Preheat the oven to CONVECTION 250ºC.
2 Place the pizza base in a 25cm (10”) flan dish.

Spread the barbecue sauce over the base and sprinkle
with half the cheese.

3 Arrange the chicken, pineapple, pepper and onion on

top then sprinkle with the remaining cheese.

4 Place on the low rack and cook on DUAL

CONVECTION, 250ºC, 30% for 10 minutes.

125g onion, sliced
300g leek, sliced
125g cooked ham, chopped
600g par-boiled potatoes, thinly sliced
600ml (1 pint) white sauce (see page 92)
250g cheddar cheese, grated

1 Mix the onions, leeks and ham in bowl.
2 Place half the leek mixture in a 2.5 litre (approx. 4

pint) casserole dish cover with half the potato slices,
pour over half the sauce and sprinkle with half the
cheese. Repeat with the remaining ingredients.

3 Place on the low rack and cook on DUAL

CONVECTION, 220ºC, 70% for 20 minutes.

300g short crust pastry
6 rashers of bacon, chopped
225g onion, finely chopped
4 eggs (medium)
300ml (

1

/

2

pint) milk

salt and pepper to taste
100g cheddar cheese, grated

1 Grease and line a 25cm (10") flan dish with pastry.
2 Place bacon and onion in a bowl, cook on 100% for 4

minutes.

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

Pour egg mixture over and top with grated cheese.

5 Place on the low rack and cook on DUAL

CONVECTION, 220ºC, 30% for 25 - 30 minutes.

: Replace bacon with 125g sliced mushroom and cheddar with stilton.

100g plain flour
pinch of salt
175ml milk
1 egg (medium)
8 x 5ml (1 tsp) vegetable oil

1 Place the flour and salt into a bowl and make a well.

Add enough milk to make a thick paste. Add the
remaining milk and egg and whisk.
Leave to stand for approx. 15 minutes.

2 Place 5ml (1 tsp) of oil into 8 Yorkshire pudding moulds,

place one tray on the low rack and the other on the
high rack.

3 Preheat the oven and trays to 220ºC.
4 Remove trays and pour equal amounts of batter into the

moulds and cook on CONVECTION 220ºC for 20
minutes.

p69_cre   8/28/06   1:48:56 PM

p69_cre   8/28/06   1:48:56 PM

125g onion, chopped
2 cloves garlic, crushed (see tip, page 60)
450g lean minced beef
100g mushroom, chopped
15ml (1 tbsp) tomato purée
400g canned chopped tomato
150ml (

1

/

4

pint) hot beef stock

salt and pepper to taste
11 dried cannelloni tubes
300ml (

1

/

2

pint) cheese sauce (see page 92)

50g grated cheese, to sprinkle
15ml (1 tbsp) fresh oregano, chopped to garnish

1 Place onion and garlic in a bowl, heat on 100% for 2

minutes. Add the mince, cook on 100% for 5 minutes,
stir halfway through cooking.

2 Add mushroom, purée, tomato, stock and seasoning.

Cook on 70% for 25 minutes until thickened, stir 2 - 3
times during cooking.

3 Fill cannelloni tubes with the meat mixture and place in

a deep, 20cm (8”) square dish.
Place remaining meat mixture around the cannelloni

4 Pour the cheese sauce on top of the filled cannelloni.

Sprinkle with cheese and oregano.

5 Place on low rack, cook on DUAL CONVECTION,

220ºC, 70% for 20 minutes until brown and crispy.

225g dried pasta, e.g. farfalle (pasta bows)
600ml (1 pint) boiling water
50g pine nuts
1 quantity of blue cheese sauce (see page 93)
15ml (1 tbsp) fresh parsley, chopped to garnish

1 Place pasta in a large bowl, add boiling water, cook on

70% for 12 - 14 minutes until tender, drain.

2 Add the pinenuts, mix well. Place in a warm serving

dish and cover with sauce.
Serve hot garnished with parsley.

200g dried macaroni
600ml (1 pint) boiling water
4 rashers bacon, chopped
50g margarine
50g plain flour
5ml (1 tsp) english mustard powder
600ml (1 pint) milk
175g mature cheddar cheese, grated 
salt and pepper to taste
2 medium tomatoes, sliced
50g mature cheddar cheese, grated

1 Place the macaroni in a 2.5 litre (approx. 4 pint)

casserole dish and add boiling water. Cook on 70% for
11 - 12 minutes until tender, stir twice during cooking.
Drain and return to dish.

2 Cook the bacon in a small bowl on 100% for 2 minutes

and stir into the macaroni.

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

until melted, beat in the flour and mustard to form a
paste then gradually stir in the milk.

4 Cook on 100% for 6 minutes, stir twice during

cooking, until smooth and thick. Add the cheese, and
seasoning, mix well. 

5 Stir the sauce into the macaroni and mix well. Place on

the turntable and cook on 70% for 5minutes.

6 Remove dish from the oven, stir well and place the

tomato slices on top followed by the grated cheese.

7 Place on the low rack and cook on GRILL for 10

minutes until golden brown.

p70_cre   8/28/06   1:51:02 PM

p70_cre   8/28/06   1:51:02 PM