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225g aubergine, cubed
225g canned tuna, drained
15ml (1 tbsp) olive oil
5ml (1 tsp) basil
225g fresh spinach fusilli (pasta twists)
600ml (1 pint) boiling water
300ml (

1

/

2

pint) cheese sauce (see page 92)

100g cheddar cheese, grated

1 Place aubergine cubes, tuna, oil and herbs in a bowl,

mix well. Cook on 100% for 3 minutes.

2 Pour the cheese sauce into the tuna mixture and add

the pasta, mix well.

3 Place in a 2.5 litre (4 pint) casserole dish and cover

with grated cheese. Place on low rack and cook on
DUAL CONVECTION, 220ºC, 70% for 15 minutes.

225g dried tortellini (cheese or meat)
600ml (1 pint) boiling water
30ml (2 tbsp) olive oil
450g courgette, sliced
400g canned, chopped tomatoes
2 cloves garlic, crushed (see tip, page 60)
salt and pepper to taste
15ml (1 tbsp) fresh basil, chopped
50g parmesan cheese, grated

1 Place Tortellini in a large bowl, add boiling water. 

Cook on 70% for 10 - 12 minutes until tender. Drain.

2 Place oil in a separate bowl, stir in courgette and

garlic. Cook on 100% for 4 minutes, stir twice.

3 Add tomatoes and basil, mix well. Season.

Cook on 100% for 3 minutes.

4 Stir courgette mixture into pasta. Heat on 70% for 5

minutes. Sprinkle with cheese to serve.

225g chorizo sausage, thickly sliced
250g cooked chicken, cubed
225g onion, thickly sliced
225g dried white, long grain rice
30ml (2 tbsp) vegetable oil
900ml (1

1

/

2

pint) hot vegetable stock

400g canned, chopped tomatoes
5ml (1 tsp) cayenne pepper
5ml (1 tsp) cumin
5ml (1 tsp) paprika
5ml (1 tsp) tabasco sauce
1 red pepper, cut into chunks
1 green pepper, cut into chunks
150g canned sweetcorn, drained
100g frozen peas
250g prawns, cooked and peeled

1 Place the sausage, chicken, onion, rice and oil into a

3.5 litre ( approx. 6 pint) casserole dish, mix well

2 Cook on 100% for 4 minutes stirring halfway through

cooking.

3 Add the stock, tomatoes, spices and tobasco sauce,

mix thoroughly.

4 Place on the low rack and cook on DUAL

CONVECTION, 200ºC, 70% for 15 minutes, stir
halfway through cooking.

5 Stir in the peppers, sweetcorn, peas and prawns.
6 Place on the low rack and cook on DUAL

CONVECTION, 200ºC, 70% for 10 minutes, stir
halfway through cooking.

p71_cre   8/28/06   1:52:23 PM

p71_cre   8/28/06   1:52:23 PM

30ml (2 tbsp) olive oil
125g onion, finely chopped
1 stick celery, finely sliced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
225g beef fillet, thinly sliced into
5cm (2") strips
2.5ml (

1

/

2

tsp) cayenne pepper

5ml (1 tsp) ground cumin
grated rind of 1 lemon
75g sweetcorn
225g dried white, long grain rice
600ml (1 pint) hot beef stock
salt and pepper to taste

1 Place the oil, onion, celery, red and green pepper in a

large bowl, mix well. Heat on 100% for 2 minutes. Stir
in the beef and cook on 100% for 5 - 6 minutes, stir
halfway through cooking.

2 Stir in the remaining ingredients and cook on 70% for

20 minutes until the rice is tender and all the beef
stock has been absorbed, stir 2 - 3 times during
cooking.

150g cauliflower, cut into small florets
225g red onion, sliced
200g carrot, sliced
150g celery, sliced
15ml (1 tbsp) vegetable oil
225g dried white, long grain rice
900ml (1

1

/

2

pints) hot vegetable stock

150g broccoli, cut into small florets
300ml (

1

/

2

pint) cheese sauce

75g mature cheddar cheese, grated

1 Place the cauliflower, onion, carrot, celery and oil in a

3.5 litre (approx. 6 pint) casserole dish and cook on
100% for 3 minutes.

2 Add the rice and stock, stir well, place on the low rack.
3 Cook on DUAL CONVECTION, 200ºC, 70% for 15

minutes, stir once during cooking. 

4 Stir in the broccoli and cook on DUAL CONVECTION,

200ºC, 70% for a further 5 minutes. 

5 Pour the cheese sauce over the rice mixture.

Do not stir. Sprinkle the cheese on top.

6 Place on the low rack and cook on DUAL GRILL, 10%

for 10 minutes.

225g dried fettuccine
600ml (1 pint) boiling water
225g button mushroom, halved
75g onion, finely chopped
4 rashers bacon, chopped
25g margarine
300ml (

1

/

2

pint) single cream

1 egg (medium), beaten
15ml (1 tbsp) fresh oregano, chopped
salt and pepper to taste

1 Place the Fettuccine in a large bowl. Add the boiling

water and cook on 70% for 10 - 12 minutes until the
pasta is tender, drain.

2 Place the mushroom, onion, bacon and margarine in a

bowl. Cook on 100% for 5 minutes. Stir well.

3 Beat the cream, egg and oregano together, add the

mushroom mixture and season with salt and pepper.

4 Pour the sauce over the fettuccine, mix together, and

heat on 100% for 5 minutes, stir twice during cooking.

p72   8/15/06   4:14:11 PM

p72   8/15/06   4:14:11 PM

1 red pepper, sliced
1 green pepper, sliced
1 yellow pepper, sliced
1 parsnip, sliced
75g red onion, chopped
175g courgette, sliced
125g carrot, sliced
125g asparagus, cut into 3cm lengths
60ml (4 tbsp) extra virgin olive oil
10ml (2 tsp) all purpose seasoning
5ml (1 tsp) Italian seasoning

1 Preheat the oven to CONVECTION 230ºC.
2 Place all the ingredients in a large bowl, mix thoroughly.
3 Divide the vegetables equally between two baking trays.
4 Place one tray on the lower shelf and one tray on the

upper shelf.

5 Cook on CONVECTION 230ºC for 30 minutes.

Rotate the trays 180º after half the cooking time.

900g red skinned potato, unpeeled & washed
150g red onion, coarsely chopped
50g vegetable oil
30ml (2 tbsp) fresh rosemary, chopped
4 cloves garlic, finely chopped (see tip, page 60)
salt & pepper to taste
50g parmesan cheese freshly grated or shredded 

1 Preheat the oven to CONVECTION 250ºC.
2 Cut the potato into approx. 3cm pieces.

Put the potato, onion, oil, rosemary, garlic, salt and
pepper in a large bowl and stir to coat. 

3 Turn out into a greased 25cm (10”) flan dish and

arrange in a single layer.

4 Place on the low rack and cook on DUAL

CONVECTION, 250ºC, 30% for 25 minutes.

5 Turn the potatoes over and sprinkle with the cheese.
6 Return to the oven and cook on DUAL

CONVECTION, 250ºC, 30% for a further 10 minutes.

4 beef tomatoes
125g dried 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 off each tomato and scoop out the flesh

into a bowl, stir in the rice, ham, peas, oregano, 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 the on the low rack, cook on DUAL GRILL, 50%

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

p73_cre   8/28/06   1:53:24 PM

p73_cre   8/28/06   1:53:24 PM

450g potato, grated
125g cheddar cheese, grated
75g fresh wholemeal breadcrumbs
150g courgette, sliced
100g carrot, grated
100g celery, sliced
2 eggs (medium), beaten
150ml (

1

/

4

pint) milk

100g courgette, sliced
75g cheddar cheese, grated to sprinkle

1 Combine the potato, cheese and breadcrumbs in a

bowl. (Ensure all of the water is squeezed out of the
grated potato.)

2 Line the base of a greased 1.5 litre loaf dish with half of

the potato mixture. Place a layer of courgettes on top
of the mixture, followed by a layer of carrot, then a
layer of celery. Add the remaining potato mixture and
pour over the egg and milk. Finally, arrange slices of
courgette over the top and sprinkle with cheese.

3 Place on the low rack and bake on DUAL

CONVECTION, 190ºC, 50% for 25 minutes.

100g vegetable oil
5ml (1 tsp) paprika
5ml (1 tsp) english mustard powder
5ml (1 tsp) ground cumin
10ml (2 tsp) fennel seeds
2 garlic cloves, finely chopped
15ml (1 tbsp) ginger purée
salt and pepper to taste
900g potato unpeeled and washed, cut into
approx. 3cm pieces

1 Preheat the oven to CONVECTION 250ºC.  
2 Place the oil, paprika, mustard, cumin, fennel seeds,

garlic, ginger and seasoning in a bowl and mix well. Add
the potato, stir to coat with the spices.

3 Turn out into a 25cm (10”) flan dish and arrange in a

single layer.

4 Place on the low rack and cook on DUAL

CONVECTION, 250ºC, 30% for 35 minutes.

15ml (1 tbsp) sunflower oil
1 clove garlic, crushed (see tip, page 60)
2 medium carrots, cut into strips
150g baby sweetcorn
100g button mushroom, halved
100g beansprout
100g mange-tout
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
6 spring onions, chopped
100g canned water chestnuts, sliced
2 sticks celery, sliced
225g canned pineapple chunks
300g cabbage, shredded
1 quantity of sweet & sour sauce (see page 93)

1 Place the oil, garlic, carrot and sweetcorn in a large

bowl and mix well. Cover and cook on 100% for 4 - 5
minutes.

2 Stir in the mushroom, beansprout, mange-tout, red

and yellow pepper, spring onion, chestnuts, celery,
pineapple and cabbage.

3 Cover and cook on 100% for 4 minutes until the

vegetables are tender.

4 Add sweet and sour sauce, stir and cook on 100% for

4 minutes.

p74_cre   8/28/06   1:54:43 PM

p74_cre   8/28/06   1:54:43 PM