COOKERY BOOK SHARP ELECTRONICS (U.K.) Ltd Sharp House, Thorp Road, Newton Heath, Manchester, M10 9BE, United Kingdom. TCADCA008URRO Printed in the United Kingdom.
INTRODUCTION CONTENTS Cooking Hints ................................. 2 Recipes: Defrosting (Microwave) Starters ........................................... 11 Fish ................................................ 15 Meat ............................................... 19 Poultry ............................................ 25 Vegetarian ...................................... 31 Cooking for Kids ............................. 37 Cheese & Eggs .............................. 39 Rice & Pasta ...............
COOKING HINTS This Cookery Book contains a wide variety of recipes developed specifically for your microwave oven. These will give you successful results and will save time and electricity. The recipes demonstrate the capabilities of your oven and prove that microwave technology combined with grill or convection energy is the efficient and effective alternative to conventional cooking. NOTES 1 All ingredients are given in both metric and imperial measures.
D EFROSTING (MICROWAVE) FOOD DEFROST TIME Meat Joints (Beef, Lamb, Pork) 20-21 Minutes 450g (1lb) Minced Beef MICRO POWER LEVEL METHOD STANDING TIME Place in a flan dish Turn over 4-5 times 45-60 Minutes during defrosting. Shield. LOW ● ▲ 6-7 Minutes 450g (1lb) MEDIUM LOW ● Place on a plate or in a bowl. Turn over/stir 3-4 times, removing defrosted mince each time.
D UAL COOK - (MICROWAVE & CONVECTION) FOOD COOKING TIME METHOD COOKING MODE Beef (rare) Place fat side down in a flan dish on the low rack. Calculate cooking time. Turn over and remove juices halfway through cooking. 14-15 Minutes per 450g (1lb) DUAL COOK 1600C, MEDIUM LOW. Beef/Lamb (medium) As above 16-17 Minutes per 450g (1lb) DUAL COOK 1600C, MEDIUM LOW. Beef/Lamb (well done) As above 19-20 Minutes per 450g (1lb) DUAL COOK 1600C, MEDIUM LOW.
D UAL GRILL - (MICROWAVE & GRILL) Beef (rare) Beef/Lamb (medium) Beef/Lamb (well done) COOKING TIME METHOD FOOD Place fat side down in a flan dish on the low rack. Calculate the cooking time. Use sequence programming: Stage 1: Cook on MEDIUM HIGH for first half of cooking time. Turn over, remove juices. Stage 2: Cook on MEDIUM for second half of cooking time. Stage 3: Cook on DUAL GRILL, MEDIUM for the final 4 minutes of cooking time. ▲ Stand for 6-8 minutes after cooking.
D UAL GRILL - (MICROWAVE & GRILL) COOKING TIME METHOD FOOD Crispy crumb Place in a flan dish on the high rack. 7-8 Minutes foods (chilled) Use sequence programming: for 100g (4oz) Stage 1: Cook on DUAL GRILL, MEDIUM LOW for first half of cooking time. Turn over. Stage 2: GRILL for second half of cooking time. Stand for 2-3 minutes after cooking. COOKING MODE Stage 1: DUAL GRILL, MEDIUM LOW. Stage 2: GRILL.
GRILLING FOOD Bacon COOKING TIME METHOD Place in a flan dish on the high rack. Turn over halfway through cooking. Stand for 1-2 minutes after cooking. COOKING MODE 8 Minutes for 1-6 rashers GRILL Beef/Gammon Place on the high rack. Steak Turn over halfway through cooking. Stand for 3 minutes after cooking. 10-12 Minutes for 1-2 steaks GRILL Fish Fingers (frozen) Place on the high rack. Turn over halfway through cooking. Stand for 2 minutes after cooking.
MICROWAVE COOKING FOOD COOKING TIME MICRO POWER LEVEL METHOD STANDING TIME* Beef (rare) (Topside, Silverside) 8-9 Minutes 450g (1lb) MEDIUM HIGH ● Place in a flan dish. Turn over halfway through cooking. ▲ Beef (medium) (Topside, Silverside) 11-12 Minutes 450g (1lb) MEDIUM HIGH ● Place in a flan dish. Turn over halfway through cooking. ▲ Beef (well done) (Topside, Silverside) 14-15 Minutes 450g (1lb) MEDIUM HIGH ● Place in a flan dish. Turn over halfway through cooking.
MICROWAVE COOKING FOOD COOKING TIME MICRO POWER LEVEL METHOD STANDING TIME Aubergines & Broccoli (fresh) 4-5 Minutes 225g (8oz) HIGH Slice. Add 30ml (2tbsp) water. Cover dish. Stir halfway through cooking. 2 Minutes Beans (green) (fresh) 5-6 Minutes 225g (8oz) HIGH Add 30ml (2tbsp) water. Cover dish. Stir halfway through cooking. 2 Minutes Brussels Sprouts (fresh) 5-6 Minutes 225g (8oz) HIGH Add 45ml (3tbsp) water. Cover dish. Stir halfway through cooking.
M ICROWAVE REHEATING COOKING MODE COOKING TIME METHOD FOOD Remove from the can. Place in a dish, cover. Canned foods (soups, beans, Stir halfway through cooking. Stand for 2 vegetables, etc.) minutes after cooking. 5-6 Minutes for 425g (15oz) can HIGH 30-40 seconds MEDIUM HIGH for 125g (5oz) slice 50sec/1 Minute for MEDIUM HIGH 175g (6oz) pudding 3-4 Minutes for MEDIUM HIGH Place in a flan dish. Do not exceed cooking time advised by food manufacturer.
STARTERS BAKED AVOCADOS WITH HAM S ERVES 2 OR 4 P REPARATION 50g (2oz) butter 50g (2oz) fresh brown breadcrumbs 100g (4oz) cooked ham, finely chopped 90ml (6tbsp) double cream salt and pepper to taste 5ml (1tsp) fresh parsley, chopped 2 large ripe avocados (see Tip, page 45) 15ml (1tbsp) lemon juice (see Tip, page 53) 50g (2oz) cheese, grated TIME -8 MINUTES 1 Place the butter in a bowl and heat on HIGH for 40 seconds. Stir in the breadcrumbs and ham, add enough cream to bind the mixture.
STARTERS M USHROOM SOUP S ERVES 4 P REPARATION 1 medium onion, chopped 175g (6oz) mushrooms, sliced 25g (1oz) butter 25g (1oz) plain flour 450ml (3/4 pint) hot vegetable stock 2.5ml (1/2 tsp) dried marjoram (see Tip, page 20) salt and pepper to taste 300ml (1/2 pint) milk 1 Cook the onion, mushrooms and butter together in a bowl on HIGH for 3 minutes. 2 Stir in the flour to form a paste, gradually add the stock. 3 Stir in the marjoram, salt and pepper to taste.
STARTERS S MOKED FISH PATE S ERVES 6 P REPARATION 60ml (4tbsp) cold water 350g (12oz) smoked Haddock fillet juice and grated rind of 1 lemon salt and pepper to taste 75g (3oz) butter 10ml (2tsp) fresh chives, chopped 175g (6oz) low fat cream cheese (Tip, page 56) 1 Add 60ml (4tbsp) water to the fish. Cover and cook on HIGH for 4 minutes. Drain. Remove skin, bones and flake the fish. Stir in the lemon juice and rind. Season. 2 Place the butter in a small bowl and melt on HIGH for 30 seconds.
STARTERS SALMON AND CHEESE PARCELS S ERVES 4 P REPARATION 225g (8oz) salmon fillet, cooked, flaked 225g (8oz) canned asparagus, chopped 225g (8oz) cream cheese and chives Salt and pepper to taste 15ml (1tbsp) fresh dill, chopped 450g (1lb) puff pastry 1 egg to glaze 1 Place the salmon, cream cheese, asparagus, seasoning and dill in a bowl, mix well. Cook for 2 minutes on MEDIUM HIGH, stirring once. Leave to cool. 2 Preheat the oven to 200OC. 3 Roll out and cut pastry into four 15.3cm (7") squares. 4.
F ISH FISH & BULGAR WHEAT SALAD S ERVES 4 P REPARATION A VERY REFRESHING AND COMPLIMENTARY WAY TO SERVE FISH. TIME - 15 MINUTES 1 Place bulgar wheat in a large bowl, add boiling water, mix well and heat on MEDIUM for 7 minutes. Leave to stand, do not drain. 2 Place 30ml (2tbsp) of the olive oil and onion in a bowl, heat on HIGH for 1 minute. Add celery and courgettes, mix well and cook on HIGH for 3 minutes. 3 Add the stock. Cook on MEDIUM for 6 minutes. Add cabbage, beans, tomatoes and fish, mix well.
F ISH GRILLED TUNA STEAK WITH TARRAGON S ERVES 4 P REPARATION 5ml (1tsp) green peppercorns, crushed 15ml (1tbsp) fresh tarragon 2.5ml (1/2tsp) salt 4 fresh tuna steaks (approx. 250g (9oz) each) juice and grated rind of 2 medium oranges olive oil to sprinkle 15ml (1tbsp) cornflour mixed with 15ml (1tbsp) water 1 Mix peppercorns, tarragon and salt. Rub evenly onto the steaks and arrange in a flan dish, add orange juice and rind. Sprinkle generously with oil. Marinade in fridge for 30 minutes.
F ISH PAELLA S ERVES 4 P REPARATION 200g (7oz) white long grain rice 600ml (1 pint) hot chicken stock 2.5ml (1/2tsp) turmeric salt and pepper to taste 1 red pepper, seeded and sliced 100g (4oz) prawns, peeled and cooked 100g (4oz) peas 100g (4oz) cockles, cooked 100g (4oz) mussels, cooked 100g (4oz) whole baby corn 225g (8oz) chicken, cooked and chopped 1 Place the rice in a large bowl and add the stock, turmeric and seasoning.
F ISH F ISH FILLET WITH LEEK-CHEESE-SAUCE S ERVES 4 P REPARATION 3 leeks, cut into rings 50g (2oz) butter or margarine 175g (6oz) spring onion, cut in rings 1 /2 tsp (2.5ml) dried marjoram 40g (3/4 oz) flour 500ml (3/4 pint) milk 100g (4oz) grated gruyere salt, pepper 1 1/2 tbsp (7.5ml) chopped parsley 800g (13/4 lb) fish fillet (e.g. cod) 1 Put leeks, butter, onions and marjoram in a casserole and heat for 3-4 mins on HIGH. 2 Stir in the flour and add the milk. Stir to a smooth sauce.
M EAT S AUSAGE & CELERY PLAIT S ERVES 4 P REPARATION pastry: 100g (4oz) plain flour 125g (5oz) plain wholemeal flour 100g (4oz) margarine cold water to mix filling: 3 sticks celery, sliced 100g (4oz) mushrooms, chopped 1 small onion, finely chopped 225g (8oz) low fat sausages, skinned and mashed 10ml (2tsp) mild curry paste 2.
M EAT P ICNIC PASTIES S ERVES 4 P REPARATION TIME - 15 MINUTES 1 Combine ham, margarine, mushrooms, onion, herbs and seasoning. Cook on HIGH for 2-3 minutes. Stir in cheese, allow to cool. 2 To make pastry mix flour, herbs and seasoning. Rub in margarine until mixture resembles breadcrumbs. Add enough water to form a soft dough. Roll out pastry, cut out four 20.4cm (8") circles of pastry and dampen edge with water. 3 Spoon ham mixture into the centre of each pastry circle.
M EAT B ACON AND STILTON PIE S ERVES 6 P REPARATION TIME - 15 MINUTES 1 Sift the flour and salt into a large mixing bowl and stir in the suet. 2 Gradually mix in 150ml water until you have a soft dough, knead lightly on a floured work surface, roll out a bottom and top. 3 Cook onion and bacon in oil for 2 minutes on HIGH 4 Add leeks and cook for 5 minutes on HIGH. 5 Stir in the Stilton, the cream and seasoning. 6 Put the filling on the pastry. 7 Seal the pie with the top and brush with egg.
M EAT B OLOGNESE SAUCE S ERVES 4 P REPARATION 50g (2oz) butter 45ml (3tbsp) vegetable oil 2 small onions, finely chopped 2 sticks of celery, finely chopped 2 cloves garlic, crushed (see Tip, page 29) 3 rashers of bacon, finely chopped 1 bay leaf 400g (14oz) canned, chopped tomatoes 30ml (2tbsp) tomato purée 450g (1lb) lean minced beef 30ml (2tbsp) dried mixed herbs (see Tip, page 20) 300ml (1/2 pint) dry red wine 300ml (1/2 pint) hot beef stock salt and pepper to taste 1 Melt the butter and oil in a lar
M EAT SPRING ROLLS WITH CHINESE VEGETABLES S ERVES 4 - 6 P REPARATION 100g (4oz) lean minced lamb 4 spring onions, finely sliced 400g (14oz) canned mixed Chinese vegetables, drained & chopped 10ml (2tsp) ground coriander 5ml (1tsp) fresh ginger, grated salt and pepper to taste 4 sheets filo pastry sunflower oil to brush poppy seeds to sprinkle 1 Place lamb and onion in a bowl, mix well. Cook on MEDIUM HIGH for 4-5 minutes, stir twice during cooking.
M EAT B AKED SAMOSAS S ERVES 4-6 P REPARATION 225g (8oz) lean mince (lamb or beef) 5 spring onions, finely sliced 1 /2 green pepper, finely chopped 1 small red chilli, seeded and chopped finely 10ml (2tsp) garam masala 2.5ml (1/2tsp) cumin 2.
P OULTRY C HICKEN SATAY S ERVES 4 P REPARATION marinade: 15ml (1tbsp) groundnut oil 15ml (1tbsp) lemon juice (see Tip, page 53) 30ml (2tbsp) satay sauce 1 clove garlic, crushed (see Tip, page 29) Tabasco sauce to taste 4 wooden skewers 450g (1lb) chicken fillets, cubed 1 Place all the marinade ingredients in a large bowl, mix well. Stir in the chicken, refrigerate for 2 hours to marinate. 2 Thread the chicken onto skewers leaving no wood exposed. Place in a large flan dish on the high rack.
P OULTRY C HICKEN & CAMEMBERT PARCELS S ERVES 4 P REPARATION 4 large chicken breast fillets, skinned 100g (4oz) Camembert, finely chopped 3 spring onions, finely chopped 2.5ml (1/2tsp) dried parsley salt and pepper to taste cocktail sticks to secure 75g (3oz) chedder cheese, grated 1 Open out chicken breasts, flatten with a rolling pin. 2 Place Camembert, onions, parsley and seasoning in a bowl, mix well. Place a quarter of the mixture in the centre of each breast. Fold up into a tight parcel.
P OULTRY C HICKEN CACCIATORE S ERVES 4 P REPARATION 225g (8oz) mushrooms, sliced 1 medium onion, chopped 1 clove garlic, crushed (see Tip, page 29) 60ml (4tbsp) tomato purée 300ml (1/2 pint) red wine 5ml (1tsp) dried oregano (see Tip, page 20) 5ml (1tsp) dried parsley (see Tip, page 20) salt and pepper to taste 4 chicken portions 1 Place the mushrooms, onion and garlic in a 2.5 litre (approx. 4 pint) casserole dish. Cook on HIGH for 4 minutes.
P OULTRY CHICKEN KORMA - 1 1/ 4 S ERVES 6 P REPARATION 900g (2lb) chicken, cut into large pieces 175g (6oz) natural yoghurt 2 cloves garlic, crushed (see Tip, page 29) 25g (1oz) creamed coconut 10ml (2tsp) turmeric 25g (1oz) butter 1 large onion, sliced 5cm (2") piece fresh ginger, grated 2.
P OULTRY C HICKEN BREASTS PARMESAN S ERVES 6 P REPARATION 50g (2oz) fresh breadcrumbs 50g (2oz) Parmesan cheese, freshly grated 1 egg (size 3), beaten 675g (11/2lb) boneless chicken breasts 25g (1oz) plain flour 400g (14oz) canned chopped tomatoes 1 clove garlic, crushed (see Tip, below) 10ml (2tsp) fresh oregano, chopped 300ml (1/2 pint) chicken stock salt and pepper to taste 50g (2oz) Cheddar or Parmesan cheese, grated 1 Combine breadcrumbs and cheese. 2 Beat the egg on a plate.
P OULTRY CHICKEN & TARRAGON FILO PIE S ERVES 4 P REPARATION 50g (2oz) butter 225g (8oz) button mushrooms, sliced 1 medium onion, finely chopped 1 clove garlic, crushed (see Tip, page 29) 3 eggs (size 3), beaten 225g (8oz) cottage cheese 150ml (1/4 pint) natural yoghurt 225g (8oz) cooked chicken, skinned and chopped 15ml (1tbsp) fresh tarragon, chopped salt and pepper to taste 5 sheets filo pastry, cut in half sunflower oil to brush 1 Place the butter in a large bowl and heat on HIGH for 30 seconds, stir
VEGETARIAN SPINACH GRATIN S ERVES 4-6 P REPARATION 40g onion (sliced) 20g butter 400g potatoes (cooked, sliced) 500g spinach (cooked, chopped) 170g ham salt / pepper to taste 3 eggs 100ml cream 90g gouda cheese (grated) 1 Cook the onion with the butter on HIGH for 1 minute. 2 Grease an appropriate sized ceramic oval dish with cooking oil. 3 Place half of the potatoes in the dish. 4 Mix the onions, spinach, ham, salt and pepper and place on the potatoes. 5 Place the remaining potatoes on the top.
VEGETARIAN WATERCRESS ROULADE S ERVES 4-6 P REPARATION filling: 30ml (2tbsp) ground nut oil 1 small onion, finely chopped 1 clove garlic, crushed (see Tip, page 29) 225g (8oz) mushrooms, finely chopped 10ml (2tsp) cornflour 60ml (4tbsp) dry white wine 90ml (6tbsp) vegetable stock salt and pepper to taste 45ml (3tbsp) double cream 1 bunch watercress, finely chopped roulade: 5 eggs (size 3), separated 5ml (1tsp) vinegar 2.
VEGETARIAN VEGETABLE KEBABS WITH QUORN - 1 1/ 4 S ERVES 4 P REPARATION 3 small courgettes, cut into 2.5cm (1") slices 1 red pepper, cut into 3.8cm (21/2") pieces 1 yellow pepper, cut into 3.8cm (21/2") pieces 2 small aubergines, cut into 2.5cm (1") pieces 8 closed cap mushrooms 8 cherry tomatoes 175g (6oz) quorn, cut into 2.5cm (1") cubes marinade: 150ml (1/4 pint) olive oil 3 cloves garlic, crushed (see Tip, page 29) 15ml (1tbsp) Worcestershire sauce 1.25ml (1/4tsp) allspice 1.
VEGETARIAN POTATO & TOFU PASTIES S ERVES 4-6 P REPARATION pastry: 275g (10oz) mashed potato 25g (1oz) butter, melted salt and pepper to taste 175g (6oz) plain flour 2.5ml (1/2tsp) baking powder 1 egg (size 3), beaten a little milk 1 egg (size 3), beaten to glaze filling: 15ml (1tbsp) olive oil 1 small onion, finely chopped 1 clove garlic, crushed (see Tip, page 29) 2.5ml (1/2tsp) fresh ginger, peeled and grated 2.5ml (1/2tsp) mustard seeds 2.5ml (1/2tsp) ground coriander 2.
VEGETARIAN S PICY BEAN BURGERS S ERVES 4-6 P REPARATION 100g (4oz) canned red kidney beans, drained 125g (5oz) black eyed beans, drained 15ml (1tbsp) olive oil 1 medium onion, finely chopped 1 stick celery, finely chopped 2 cloves garlic, crushed (see Tip, page 29) 50g (2oz) fresh wholemeal breadcrumbs 10ml (2tsp) ground coriander 5ml (1tsp) ground cumin 5ml (1tsp) turmeric 30ml (2tbsp) tomato purée salt and pepper to taste 1 egg (size 3), beaten 50g (2oz) fresh wholemeal breadcrumbs 1 Blend the beans i
VEGETARIAN S PINACH & MUSHROOM LASAGNE S ERVES 4-6 P REPARATION 75g (3oz) butter 225g (8oz) mushrooms, thickly sliced 1 vegetable stock cube, crumbled 900g (2lb) frozen spinach 2.5ml (1/2tsp) nutmeg 325g (12oz) cottage cheese salt and pepper to taste 12 pieces of lasagne 300ml (1/2 pint) cheese sauce (see page 65) 100g (4oz) Cheddar or Parmesan cheese, grated 1 Place 50g (2oz) butter in a bowl, heat on HIGH for 30 seconds. Add mushrooms and stock cube, mix well. Cook on HIGH for 2 minutes.
COOKING FOR KIDS Chocolate Chip Cookies (page 38); Banana Muffins (page 38); Vegetable Burger (page 38); Pussy Cat Pizza (page 37).
COOKING FOR KIDS VEGETABLE BURGERS S ERVES 4-6 P REPARATION 225g (8oz) potatoes, cooked & mashed skins 100g (4oz) baked beans 75g (3oz) Cheddar cheese, grated 100g (4oz) canned mixed vegetables, drained 2 spring onions, finely sliced 5ml (1tsp) fresh parsley, chopped salt and pepper to taste 175g (6oz) fresh wholemeal breadcrumbs 1 egg (size 3), beaten to glaze sesame seeds or sunflower seeds to sprinkle 1 Place potatoes, beans, cheese, vegetables, spring onions and parsley in a bowl, mix well.
CHEESE & EGGS CHEESE SOUFFLE S ERVES 4 P REPARATION 50g (2oz) butter 50g (2oz) plain flour salt and pepper to taste 300ml (1/2 pint) milk 225g (8oz) Cheddar cheese, grated 6 eggs (size 3), separated 1 Place the butter in a large bowl and heat on HIGH for 1 minute. Stir in the flour, and seasoning to form a paste. 2 Gradually add the milk, cook on HIGH for 3 minutes, stir every minute until smooth and thick. Add the cheese, mix well, cook on HIGH for 2 minutes. 3 Preheat the oven to CONVECTION 220°C.
C HEESE & EGGS S PANISH OMELETTE S ERVES 4-6 P REPARATION 15ml (1tbsp) olive oil 6 spring onions, sliced 1 small red pepper, seeded and sliced 1 small green pepper, seeded and sliced 175g (6oz) potato, cooked and sliced 5 eggs (size 3), beaten salt and pepper to taste 75g (3oz) Cheddar cheese, grated 15ml (1tbsp) fresh parsley, chopped 1 Place the oil in a 25.4cm (10") flan dish together with the spring onion, red and green pepper, mix well. Cook on HIGH for 2-3 minutes until tender.
CHEESE & EGGS BACON, EGG & TOMATO PIE S ERVES 4-6 P REPARATION 450g (1lb) puff pastry 8 rashers bacon, with rind removed 5 eggs (size 3) 5 medium tomatoes, sliced salt and pepper to taste 1 egg (size 3), beaten to glaze 1 Preheat the oven to CONVECTION 220°C. 2 Line a greased 25.4cm (10") flan dish with half the pastry. Cover pastry base with bacon rashers and break the eggs over the top of the bacon (try not to break the egg yolks). 3 Place the tomato evenly over the eggs. Season.
CHEESE & EGGS P IZZA WITH SALAMI & MUSHROOMS S ERVES 4 P REPARATION 125g (5oz) white self raising flour 125g (5oz) granary flour 2.
RICE & PASTA CHEESY SALMON PIE S ERVES 4 P REPARATION 200g (7oz) white long grain rice 1 medium onion, chopped salt to taste 600ml (1 pint) boiling water 75g (3oz) butter 1 egg (size 3), beaten 200g (7oz) canned red salmon, drained 25g (1oz) plain flour 5ml (1tsp) mustard powder pepper to taste 300ml (1/2 pint) milk 50g (2oz) Wensleydale cheese, grated 2 eggs (size 3), beaten 5ml (1tsp) fresh parsley, chopped extra Wensleydale cheese, grated to sprinkle 1 Place rice, onion, salt and water in a large bow
RICE & PASTA F USILLI WITH TROUT & COURGETTES S ERVES 4 P REPARATION 2 medium courgettes, thinly sliced 15ml (1tbsp) olive oil 225g (8oz) fresh spinach Fusilli (pasta twists) 600ml (1 pint) boiling water 1 cooked, trout fillet (approx. 225g (8oz)), flaked 150ml (1/4 pint) natural yoghurt salt and pepper to taste 15ml (1tbsp) fresh coriander, chopped 1 Cut courgette slices in half, place in a bowl with the olive oil, mix well. Cook on HIGH for 2 minutes.
RICE & PASTA E GG FRIED RICE S ERVES 4 P REPARATION 30ml (2tbsp) groundnut oil 1 clove garlic, crushed (see Tip, page 29) 4 spring onions, sliced 100g (4oz) button mushrooms, halved 50g (2oz) peas 175g (6oz) long grain white rice, cooked 15ml (1tbsp) dark soy sauce 2 eggs (size 3), beaten salt and pepper to taste 1 Place the oil, garlic, spring onions, mushrooms and peas in a large bowl, mix well. Heat on HIGH for 2 minutes. 2 Stir in the rice and soy sauce.
RICE & PASTA RICE STUFFED BEEF TOMATOES S ERVES 4 P REPARATION 4 beef tomatoes 125g (5oz) white long grain rice, cooked 50g (2oz) cooked ham, chopped 50g (2oz) peas 15ml (1tbsp) fresh oregano, chopped salt and pepper to taste 75g (3oz) Mozzarella cheese, chopped 15ml (1tbsp) 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.
VEGETABLES VEGETABLE LOAF S ERVES 4-6 P REPARATION 175g (6oz) fresh wholemeal breadcrumbs 1 large carrot, grated 2 small courgettes, sliced 1 large potato, grated 3 sticks of celery, sliced 4 rashers bacon, chopped (optional) 125g (5oz) Cheddar cheese, grated 2 eggs (size 3), beaten salt and pepper to taste 75g (3oz) Cheddar cheese, grated to sprinkle 15ml (1tbsp) fresh parsley, chopped 1 Combine breadcrumbs, carrot, courgette, potato and celery.
VEGETABLES MANGE-TOUT WITH BABY SWEETCORN S ERVES 4 P REPARATION 50g (2oz) butter 225g (8oz) baby sweetcorn 225g (8oz) mange-tout salt and pepper to taste 1 Heat butter on HIGH for 1 minute. 2 Add the sweetcorn, cover and cook on HIGH for 2 minutes. Stir in the mange-tout, cover and cook on HIGH for 3 minutes. Season and serve hot. TIME -4 MINUTES STIR FRIED VEGETABLES S ERVES 4 P REPARATION TIME - 12 MINUTES 15ml (1tbsp) sunflower oil 30ml (2tbsp) soy sauce 15ml (1tbsp) sherry 2.
DESSERTS GOLDEN SYRUP DUMPLINGS S ERVES 4-6 P REPARATION syrup: 300ml (1/2 pint) water 200g (7oz) brown sugar 60ml (4tbsp) golden syrup 50g (2oz) butter grated rind of 1 large orange dumplings: 100g (4oz) self raising flour 50g (2oz) butter 15ml (1tbsp) caster sugar 1 egg (size 3), beaten 1 Place syrup ingredients in a 2.5 litre (approx. 4 pint) casserole dish, mix well. Cook on HIGH for 8-10 minutes until sugar dissolves and sauce is thick , stir every 2 minutes.
DESSERTS C ONTINENTAL CHEESECAKE S ERVES 6-8 P REPARATION 50g (2oz) butter 50g (2oz) caster sugar 45ml (3tbsp) clear honey (see Tip, page 60) 2 eggs (size 3), beaten 450g (1lb) low fat cream cheese (Tip, page 56) grated rind and juice of half an orange 150ml (1/4 pint) soured cream 15ml (1tbsp) cornflour 5ml (1tsp) vanilla essence 25g (1oz) sultanas base: 75g (3oz) butter 15ml (1tbsp) golden syrup 175g (6oz) ginger biscuits, crushed to decorate: slices of fresh fruit, eg.
DESSERTS RASPBERRY, APPLE & ALMOND CRUMBLE S ERVES 4-6 P REPARATION filling: 225g (8oz) raspberries, fresh or frozen 2 eating apples, peeled and thinly sliced 50g (2oz) brown sugar 15ml (1tbsp) Crème de Cassis (optional) crumble: 75g (3oz) butter 125g (5oz) plain flour 50g (2oz) ground almonds 75g (3oz) caster sugar 50g (2oz) toasted flaked almonds 1 Place raspberries, apples, sugar and crème de cassis in a 1.5 litre (2 1/2 pint) casserole dish, mix well. Heat on HIGH for 8 minutes, stir every minute.
DESSERTS F IGGY PUDDING - 2 1/ 4 S ERVES 6 P REPARATION 125g (5oz) dried figs, roughly chopped 125g (5oz) dried apricots, roughly chopped 100g (4oz) raisins 100g (4oz) currants 60ml (4tbsp) brandy 75g (3oz) plain flour 2.5ml (1/2tsp) allspice 2.5ml (1/2tsp) grated nutmeg 2.
DESSERTS MERINGUES WITH STRAWBERRIES & CREAM S ERVES 4-6 P REPARATION 1 egg white (size 3) 275-300g (10-11oz) icing sugar, sifted 300ml (1/2 pint) double cream, whipped 100g (4oz) fresh strawberries, sliced 1 Place the egg white in a large bowl, whisk lightly. Gradually stir in the icing sugar to give a firm, nonsticky fondant. 2 Roll into walnut sized balls, place 6 on the turntable lined with greaseproof paper. Cook on HIGH for 1-11/2 minute until meringue shells form.
DESSERTS Sticky Toffee Pudding with Walnut & Toffee Sauce (page 53); Soufflé with Raspberry Coulis (page 53); Meringues with Strawberries & Cream (page 53); Floating Islands (page 54). F LOATING ISLANDS S ERVES 4-6 P REPARATION custard: 10ml (2tsp) cornflour 450ml (3/4 pint) milk 100g (4oz) caster sugar 2.
CAKES & BISCUITS C HRISTMAS CAKE S ERVES 8-10 P REPARATION 225g (8oz) butter 175g (6oz) soft brown sugar 4 eggs (size 3), beaten 225g (8oz) plain flour 100g (4oz) currants 125g (5oz) raisins 125g (5oz) dried figs, chopped 100g (4oz) dried apricots, chopped 100g (4oz) glacé pineapple, chopped 75g (3oz) glacé cherries, halved 75g (3oz) ground almonds grated rind of 1 large orange 5ml (1tsp) mixed spice 2.5ml (1/2tsp) nutmeg 2.5ml (1/2tsp) cinnamon 2.5ml (1/2tsp) almond essence 2.
CAKES & BISCUITS MOIST CARROT CAKE S ERVES 6-8 P REPARATION 150ml (1/4 pint) sunflower oil 225g (8oz) soft brown sugar 3 eggs (size 3), beaten 225g (8oz) self raising flour 5ml (1tsp) bicarbonate of soda 1.
CAKES & BISCUITS PASSION CAKE S ERVES 6-8 P REPARATION 125g (5oz) wholemeal self raising flour 100g (4oz) self-raising flour 10ml (2tsp) baking powder 125g (5oz) caster sugar 75g (3oz) walnuts, finely chopped 100g (4oz) raisins 10ml (2tsp) cinnamon 3 eggs (size 3), beaten juice and grated rind of 1 orange (Tip, page 53) 150ml (1/4 pint) sunflower oil 175g (6oz) carrots, grated filling: 50g (2oz) butter 100g (4oz) icing sugar grated rind of half a medium orange 15ml (1tbsp) orange juice (see Tip, page 53)
CAKES & BISCUITS P LAIN MICROWAVE CAKE S ERVES 4-6 P REPARATION 100g (4oz) margarine 100g (4oz) caster sugar 2 eggs (size 3), beaten 100g (4oz) self raising flour 30-45ml (2-3tbsp) water 1 Cream margarine and sugar, beat in the eggs. Fold in the flour and water. Grease and line the base of a 17.8cm (7") cake dish with greaseproof paper. Spoon mixture into dish and smooth. 2 Cook on HIGH for 4-5 minutes until firm. Allow to cool slightly before turning out.
CAKES & BISCUITS CARAMEL SHORTBREAD S ERVES 6-8 P REPARATION shortbread: 100g (4oz) butter 50g (2oz) caster sugar 125g (5oz) plain flour 25g (1oz) ground rice caramel: 50g (2oz) butter 50g (2oz) caster sugar 200g (7oz) condensed milk 15ml (1tbsp) golden syrup topping: 100g (4oz) milk chocolate, in small pieces 1 To prepare the shortbread, cream the butter and sugar until light and fluffy, gradually add the flour and ground rice to make a firm dough. 2 Press the dough evenly into a greased 17.
CAKES & BISCUITS PARKIN S ERVES 6-8 P REPARATION 225g (8oz) medium oatmeal 225g (8oz) self raising flour 10ml (2tsp) ground ginger 225g (8oz) margarine 225g (8oz) brown sugar 225g (8oz) golden syrup 300ml (1/2 pint) milk 1 Place oatmeal, flour and ginger in a bowl, mix well. 2 Place the margarine, sugar, syrup and milk in a large bowl, heat on HIGH for 5 minutes, stir every minute. Stir in flour mixture, mix well. 3 Grease and line the base of a deep, square 20.
B READ & SCONES MILK BREAD M AKES 2 LOAVES P REPARATION TIME -15 MINUTES 1 Place flour, yeast, sugar and salt in a large bowl, mix well. Rub in the butter, add milk, mix to a soft, pliable dough. Turn out and knead for 3-4 minutes until smooth. Return dough to bowl, cover with cling film. 2 Place on turntable, prove on CONVECTION 40°C for 20-25 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.
B READ & SCONES CHELSEA BUNS S ERVES 6 P REPARATION TIME - 20 MINUTES 1 In a bowl mix flour, yeast and sugar. Rub in butter. Add egg and milk, mix to a soft dough, knead until smooth and elastic. Return dough to bowl, cover with cling film. 2 Place on turntable, prove on CONVECTION 40°C for 15-20 minutes. 3 Knead dough for 2-3 minutes. Roll into rectangle 12 x 9". Mix filling ingredients. Heat on HIGH for 2 minutes. Spread fruit over dough, roll up widthways.
B READ & SCONES POTATO BREAD S ERVES 4 P REPARATION 275g (10oz) potato, cooked and mashed 275g (10oz) self raising flour 100g (4oz) mature Cheddar cheese, grated 5ml (1tsp) salt 5ml (1tsp) mixed dried herbs 2 cloves garlic, crushed (see Tip, Page 29) 10ml (2tsp) whole grain mustard 1 egg (size 3), beaten 75ml (5tbsp) milk 1 egg (size 3), beaten to glaze 5ml (1tsp) fresh parsley, chopped to sprinkle 1 Place the potato, flour, cheese, salt, herbs, garlic and mustard in a large bowl, mix well.
B READ & SCONES D ANISH TEA RING S ERVES 6-8 P REPARATION 250g (9oz) strong plain flour 5ml (1tsp) dried yeast 5ml (1tsp) caster sugar 5ml (1tsp) salt 25g (1oz) butter 1 egg (size 3), beaten 120ml (4floz) hand hot milk 25g (1oz) butter, melted filling: 100g (4oz) ground almonds 100g (4oz) caster sugar 2.
SAUCES WHITE SAUCE M AKES 300 ML ( 1/ 2 PINT ) P REPARATION TIME -4 MINUTES 1 Place the butter in a bowl, heat on HIGH for 1 minute until melted. 2 Stir in the flour and gradually whisk in the milk. Cook on HIGH for 3 minutes, stir every minute until thick and smooth. Season with salt and pepper Mushroom sauce: Add 2 sliced spring onions, 50g (2oz) chopped mushrooms and 5ml (1tsp) chopped parsley at the beginning of Stage 2. Serve with fish.
SAUCES & PRESERVES TOFFEE & WALNUT SAUCE M AKES 300 ML ( 1/ 2 PINT ) P REPARATION TIME -8 MINUTES 1 Combine all ingredients in a bowl, heat on MEDIUM HIGH for 4-5 minutes, stir every minute until sugar has dissolved and the mixture is thick and glossy. 125g (5oz) butter 175g (6oz) dark soft brown sugar 90ml (6tbsp) double cream 50g (2oz) walnuts, finely chopped Serve hot with ice-cream or Sticky Toffee Pudding (page 53).
SWEETS L EMON CURD M AKES 300g (12 OZ ) P REPARATION 100g (4oz) butter 450g (1lb) caster sugar juice of 4 medium lemons (see Tip, page 53) grated rind of 4 lemons 4 eggs (size 3), beaten 1 Place butter and sugar in a bowl. Heat on HIGH for 2 minutes until melted. 2 Mix, lemon juice and rind. Stir into the butter and sugar mixture. Heat on HIGH for 2 minutes until sugar has dissolved. Cool slightly. 3 Beat in the eggs, cook on MEDIUM for 8-9 minutes, stir every 2 minutes until thickened.
COOKING FOR ONE COQ AU VIN S ERVES 1-2 I DEAL P REPARATION - 12 MINUTES SERVED WITH RICE AND A CRISP GREEN SALAD 50g (2oz) bacon, chopped 1 small onion, chopped 1 clove garlic, crushed (see Tip, Page 29) 15g (1/2oz) plain flour salt and pepper to taste 150ml (1/4 pint) red wine 150ml (1/4 pint) chicken stock 2 chicken portions 100g (4oz) button mushrooms 1 bay leaf 1 Place bacon, onion and garlic in a 1.5 litre (2 1/2 pint) casserole dish, mix well. Cook on HIGH for 1 minute.
