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675g strong white bread flour
1 x 7g sachet of easy blend yeast
10ml (2 tsp) caster sugar
5ml (1 tsp) salt
50g margarine
450ml (

3

/

4

pint) hand hot milk

1 egg (medium), beaten to glaze

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

Rub in the margarine, add milk, mix to a soft, pliable
dough. Turn out and knead for about 10 minutes until
smooth. Return dough to bowl, cover with cling film.

2 Place on the lower square shelf, prove on CONVECTION

40ºC for 40 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.

4 Place on the lower shelf, prove on CONVECTION 40ºC

for 30 minutes. Remove cling film.

5 Glaze with egg, using scissors, make shallow snips all over

the surface to make a “spiky” effect (optional).

6 Place both dishes on the lower shelf, bake on

CONVECTION 220ºC for 25 - 30 minutes until golden.
Rotate both dishes 180º after half the cooking time.

: Substitute strong white bread flour with strong wholemeal bread flour.

: Divide into 12 even pieces at Stage 3. Place in two greased baking trays and prove

on CONVECTION 40ºC for 30 minutes. Cook on the upper and lower shelves
on CONVECTION 220ºC for 25 - 30 minutes until golden.
Rotate the trays 180º after half the cooking time.

450g self raising flour
100g caster sugar
100g margarine
100g sultana
2 eggs (medium), beaten with milk to
make 300ml (

1

/

2

pint)

1 egg (medium), beaten to glaze

1 Combine the flour and sugar in a bowl, rub in the

margarine and stir in the fruit. Add enough egg and
milk mixture to form a soft dough.

2 Preheat oven to CONVECTION 220ºC and grease 2

baking trays.

3 Roll out until 2cm (

3

/

4

") thick, cut out 12 scones 6.5cm

(2

1

/

2

") in diameter.

4 Place the scones on the prepared 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 15
minutes until golden, rotate the trays 180º after half
the cooking time.

Substitute white self raising flour with wholemeal self raising flour, omit sultana.

Substitute white self raising flour with wholemeal self raising flour and the sultana
with 100g date, finely chopped.

Substitute white self raising flour with wholemeal flour and sultanas with 2 eating
apples, grated. Add 10ml (2 tsp) cinnamon at Stage 2.

: Omit sugar and sultana. Add 175g grated cheddar cheese, 30ml (2 tbsp) dried chives,

salt and pepper at Stage 2.

Omit sugar and sultana. Add 10ml (2 tsp) fresh parsley, 10ml (2 tsp) fresh sage and
10ml (2 tsp) fresh thyme at Stage 2

p91_cre   8/16/06   5:52:56 PM

p91_cre   8/16/06   5:52:56 PM

25g margarine
25g plain flour
300ml ( / pint) milk
salt and pepper to taste

1 Place the margarine in a bowl, heat on 100% for 40

seconds until melted.

2 Stir in the flour, mix well for approx. 30 seconds and

gradually whisk in the milk.

3 Cook on 100% for 4 minutes, stir twice during cooking.

Season with salt and pepper.

Add 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2.
Serve with vegetables or fish.

Stir 15 - 30ml (1 - 2 tbsp) fresh chopped parsley into the finished sauce.
Serve with fish.

Stir 225g cooked onion, finely chopped, into finished sauce.
Heat on 100% for 1 minute. Serve with meat or vegetables.

Add 2 sliced spring onions and 50g chopped mushroom at the end of Stage 2.
Serve with meat.

: Omit salt and pepper from the basic recipe. Add 50g caster sugar at Stage 2.

Serve with puddings as an alternative to custard.

To make 600ml (1 pint) of sauce, double the ingredients, follow stages 1 and 2
then cook on 100% for 6 minutes.

225g strong white bread flour
10ml (2 tsp) dried yeast
5ml (1 tsp) caster sugar
15g margarine
1 egg (medium), beaten
120ml (4 fl.oz) hand hot milk
FILLING:
50g margarine
50g soft brown sugar
175g mixed dried fruit
juice and grated rind of 1 medium orange
5ml (1 tsp) cinnamon
GLAZE:
30ml (2 tbsp) golden syrup

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

Add egg and milk, mix to a soft dough, knead for about
10 minutes until smooth. Return dough to bowl, cover
with cling film.

2 Place on the lower shelf, prove on CONVECTION

40ºC for 25 minutes.

3 Knead dough for 2 - 3 minutes.

Roll into a rectangle 30cm x 23cm (12” x 9").

4 Mix filling ingredients. Heat on 100% for 2 minutes.

After cooking, drain excess liquid.

5 Spread fruit over dough, roll up widthways.

Cut into nine slices, place flat side down in a 20cm (8")
square dish, cover with cling film.

6 Place on the lower shelf, prove on CONVECTION

40ºC for 15 minutes. Remove cling film.

7 Place on lower shelf, bake on CONVECTION 220ºC

for 23 minutes. Rotate the dish 180º after half the
cooking time.

8 Turn out and brush with syrup whilst hot.

p92_cre   8/28/06   2:18:57 PM

p92_cre   8/28/06   2:18:57 PM

125g onion, finely chopped
1 green pepper, finely chopped
2 cloves garlic, crushed (see tip, page 60)
30g margarine
30g plain flour
30ml (2 tbsp) white wine vinegar
30ml (2 tbsp) soy sauce
300ml (

1

/

2

pint) hot chicken stock

50g soft dark brown sugar

1 Place the onion, green pepper, garlic and margarine in

a bowl, mix well. Cook on 100% for 2 minutes.

2 Stir in the flour, gradually add the vinegar, soy sauce,

stock and sugar. Cook on 100% for 3 - 4 minutes, stir
every minute until the mixture has thickened.
Blend in a food processor for a smoother sauce.
Serve with spare ribs (page 51).

125g margarine
175g dark soft brown sugar
90ml (6 tbsp) double cream
50g walnut, finely chopped

1 Combine all ingredients in a bowl, heat on 70% for

4 - 5 minutes, stir every minute until sugar has dissolved
and the mixture is thick and glossy.
Serve hot with ice-cream.

3 rashers bacon, chopped (optional)
150g carrot, chopped
225g onion, chopped
2 cloves garlic, crushed (see tip, page 60)
800g canned, chopped tomatoes
300ml (

1

/

2

pint) red wine

45 - 60ml (3 - 4 tbsp) medium chilli sauce
10ml (2 tsp) mustard powder
30ml (2 tbsp) tomato puree

1 Place bacon, carrot, onion and garlic in a large bowl,

cover and heat on 100% for 3 minutes.

2 Add all other ingredients to bacon mixture and mix

well. Cook on 70% for 35 minutes.

3 Blend in a food processor until smooth, return to

bowl and cook on 70% for 3 minutes.
Serve with Stuffed Tofu (page 61).

1

/

2

100g blue stilton cheese, finely chopped
300ml (

1

/

2

pint) soured cream

150ml (

1

/

4

pint) white wine

15ml (1 tbsp) cornflour blended with water
30ml (2 tbsp) fresh parsley, chopped
salt and pepper to taste

1 Place the cheese, cream, wine, cornflour and parsley in

a bowl, mix well. Season.

2 Heat on 100% for 8 minutes.

1

/

2

p93_cre   8/28/06   2:20:33 PM

p93_cre   8/28/06   2:20:33 PM

150g milk chocolate, broken into pieces
100g butter, melted
450g icing sugar
45ml (3 tbsp) milk

1 Place the chocolate in a bowl and heat on 100% for 2

minutes, stir every 30 seconds until melted.

2 Stir in butter, icing sugar and milk.

Heat on 100% for 2 - 3 minutes, stir vigorously every
minute until the mixture is thick and glossy.

3 Pour into a greased, rectangular 20 x 15cm (8 x 6")

dish, chill to set before cutting.

675g strawberry, washed and hulled
45ml (3 tbsp) lemon juice (see tip, page 81)
675g preserving sugar

1 Place strawberry and lemon juice in a very large bowl.
2 Heat on 100% for 4 minutes until strawberries have

softened. Add the sugar, mix well.

3 Cook on 70% for 35 - 40 minutes until setting point* is

reached, stir every 5 minutes.

4 Pour into hot, clean jars. Cover, seal and label.

: Replace strawberries with raspberries for raspberry jam.

* Setting point:
To determine, place 5ml (1 tsp) jam onto a saucer. Chill.
Move surface of jam with finger, if it wrinkles, setting point has been reached.

50g plain or milk chocolate
30ml (2 tbsp) water
90ml (6 tbsp) evaporated milk
5ml (1 tsp) cornflour
5ml (1 tsp) caster sugar
5ml (1 tsp) vanilla essence

1 Heat chocolate and water on 100% for 1 minute, stir

after 30 seconds. Stir vigorously until melted.

2 Add evaporated milk, cornflour and sugar.

Heat on 100% for 1 - 2 minutes, mix well.
Finally, stir in the vanilla essence.
Serve hot or cold with ice-cream, chocolate sponge.

Microwave Tip: Toasting coconut
Spread 100g (4oz) desiccated coconut on a plate. Heat on 100% for 2 - 3 minutes, stir every minute. 

p94_cre   8/28/06   2:21:21 PM

p94_cre   8/28/06   2:21:21 PM