VJC New CkBk 23/01/2003 15:44 Page A Veggie Nachos COMBINATION OVEN Hawaiian Pizza COOKERY BOOK Oriental Pork Fruit Tart
VJC New CkBk 23/01/2003 15:44 Page B
VJC New CkBk 23/01/2003 15:44 Page 1 CONTENTS COOKING ADVICE . . . . . . . . . . . . . . . . . . . .2 CONVERSION CHARTS . . . . . . . . . . . . . . . .2 DEFROSTING CHART Meat, Poultry, Fish and Fruit . . . . . . . . .3 COOKING CHART Fresh & Frozen Vegetables and Fruit . . .4 Eggs, Fish, Rice and Pasta . . . . . . . . . . . .5 Beans and Pulses . . . . . . . . . . . . . . . . . .6 DUAL CONVECTION COOKING CHART . .6 - 7 DUAL GRILL COOKING CHART . . . . . . . . .8 - 9 GRILLING CHART . . . . . . . . . . . .
VJC New CkBk 23/01/2003 15:44 Page 2 COOKING ADVICE 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.
VJC New CkBk 23/01/2003 15:44 Page 3 DEFROSTING CHART DEFROST TIME POWER LEVEL ▼ METHOD ● STANDING TIME 19 - 20 Minutes per 450g 10% Place in a flan dish. Turn over 4 - 5 times during defrosting. Shield. 60 - 90 Minutes Minced Meat 6 - 7 Minutes per 450g 30% Place on a plate. Turn over 3 - 4 times, removing defrosted mince each time. 15 - 20 Minutes Steak & Chops 2cm thick 8 - 9 Minutes per 450g 30% Place in a flan dish. Turn 2 - 3 times, separate during defrosting. Shield.
VJC New CkBk 23/01/2003 15:44 Page 4 COOKING CHART FOOD COOKING TIME POWER LEVEL Aubergines & Broccoli (fresh) 4 - 5 Minutes per 225g 100% Slice. Add 30ml (2 tbsp) water. Cover dish. Stir halfway through cooking. 2 Minutes Green Beans and Sprouts (fresh) 5 - 6 Minutes per 225g 100% Add 30ml (2 tbsp) water. Cover dish. Stir halfway through cooking. 2 Minutes Cabbage, Carrots, Cauliflower, Celery (fresh) 4 - 5 Minutes per 225g 100% Slice or break into florets Add 30ml (2 tbsp) water.
VJC New CkBk 23/01/2003 15:44 Page 5 COOKING CHART FOOD ❇ COOKING TIME POWER LEVEL Scrambled Eggs 15g butter 2 eggs (medium) 30ml (2 tbsp) milk salt & pepper 100% 1 Melt the butter in a bowl on 100% for 30 seconds. 2 Add the eggs, milk and seasoning and mix well. 3 Cook on 100% for 11/2 - 2 minutes, stirring every 30 seconds. 30 Seconds Thick Fish Fillets (11/2 inches) (Chilled) 10 - 12 Minutes per 450g 70% Place in a single layer in a flan dish. Cover and cook.
VJC New CkBk 23/01/2003 15:44 Page 6 COOKING CHART FOOD COOKING TIME POWER LEVEL METHOD STANDING TIME Pre-soak all beans and pulses overnight, except lentils BEANS & PULSES Black-eyed Beans/ Butter Beans 30 Minutes per 225g 50% Add 750ml (11/2 pints) boiling water to beans. Do not cover. Stir 3 times during cooking. 5 Minutes Chick Peas 50 Minutes per 225g 50% Add 750ml (11/2 pints) boiling water to beans. Do not cover. Stir 3 times during cooking.
VJC New CkBk 23/01/2003 15:44 Page 7 DUAL CONVECTION COOKING CHART FOOD Meat Pie (uncooked, frozen) COOKING TIME 25 Minutes for a 450g pie 30 Minutes for a 550g pie METHOD COOKING MODE Preheat oven to 200°C. Remove from foil container. Glaze and place in a flan dish on the low rack. Stand for 3 - 4 minutes after cooking. Preheat 200ºC DUAL CONV. 200ºC, 10% 35 Minutes for a 650g pie Sausage Rolls (uncooked, frozen) 20 Minutes for 8 (approx. 50g each) Preheat oven to 220°C.
VJC New CkBk 23/01/2003 15:44 Page 8 DUAL GRILL COOKING CHART FOOD COOKING TIME Oven Chips (thin & standard) (frozen) 12 - 13 Minutes for 200g Oven Chips (thick) (frozen) 16 - 17 Minutes for 300g Fish Fillets (chilled) METHOD COOKING MODE Place in a flan dish on the high rack. Turn over 3/4 of the way through cooking. No standing time is required. DUAL GRILL, 30% Place in a flan dish on the high rack. Turn over 3/4 of the way through cooking. No standing time is required.
VJC New CkBk 23/01/2003 15:44 Page 9 DUAL GRILL COOKING CHART FOOD Crispy Crumb Foods (chilled) Crispy Crumb Foods (frozen) • • COOKING TIME METHOD COOKING MODE 8 - 9 Minutes for 100g Place in a flan dish on the high rack. Turn over after 6 minutes. DUAL GRILL, 10% 10 - 11 Minutes for 200g Place in a flan dish on the high rack. Turn over after 7 minutes. DUAL GRILL, 10% 12 - 13 Minutes for 300g Place in a flan dish on the high rack. Turn over after 8 minutes.
VJC New CkBk 23/01/2003 15:44 Page 10 REHEATING CHART FOOD COOKING TIME Canned foods (soups, beans, vegetables, etc.) 5 - 6 Minutes for 425g Remove from the can. Place in a dish, cover. Stir halfway through cooking. Stand for 2 minutes after cooking. MICROWAVE 100% 30 - 40 seconds for a 125g slice Place in a flan dish. Do not exceed cooking time advised by food manufacturer. Stand for 30 seconds after cooking. MICROWAVE 70% 50 Sec. - 1 Min. for a 175g pudding Place in a flan dish.
VJC New CkBk 23/01/2003 15:44 Page 11 STARTERS GREEK LENTIL SOUP Serves 4 45ml (3 tbsp) olive oil 75g onion, chopped 1 clove garlic, crushed (see tip, page 30) 1 medium carrot, chopped 1 stick celery, chopped 100g dried red lentils 2.5ml (1/2 tsp) dried thyme (see tip, page 24) 2.
VJC New CkBk 23/01/2003 15:44 Page 12 STARTERS AVOCADO AU GRATIN Serves 2 or 4 50g margarine 50g fresh brown breadcrumbs 50g cooked ham, finely chopped 90ml (6 tbsp) double cream salt and pepper to taste 5ml (1 tsp) fresh parsley, chopped 2 large ripe avocados 15ml (1 tbsp) lemon juice (see tip, page 55) 50g cheese, grated fresh parsley sprigs to garnish 1 Place the margarine in a bowl and heat on 100% for 30 seconds. Stir in the breadcrumbs and ham, add enough cream to bind the mixture.
VJC New CkBk 23/01/2003 15:44 Page 13 STARTERS TUNA STUFFED AUBERGINES Serves 4 2 medium aubergines salt 25g margarine 125g onion, chopped 15ml (1 tbsp) tomato purée 2.5ml (1/2 tsp) dried oregano (see tip, page 24) 200g canned tuna, drained 50g fresh breadcrumbs 50g cheddar cheese, grated 1 Cut the aubergines in half lengthways and score the flesh with a knife. Sprinkle with salt and leave for 30 minutes. Rinse well. 2 Place the aubergine halves, cut side down, in a 25cm (10”) flan dish.
VJC New CkBk 23/01/2003 15:44 Page 14 FISH FISH & BULGAR WHEAT SALAD Serves 4 225g bulgar wheat or cous cous 600ml (1 pint) boiling water 30ml (2 tbsp) olive oil 225g onion, chopped 50g celery, chopped 225g courgette, chopped 300ml (1/2 pint) hot fish stock 100g cabbage, shredded 100g dwarf green beans 16 cherry tomatoes 450g hoki or cod fillets, in small chunks 5ml (1 tsp) ground coriander salt and pepper to taste 30ml (2 tbsp) olive oil 30ml (2 tbsp) fresh mint, chopped juice & grated rind of 1 lemon
VJC New CkBk 23/01/2003 15:44 Page 15 FISH GRILLED TUNA STEAK WITH ORANGE Serves 4 5ml (1 tsp) green peppercorns, crushed 15ml (1 tbsp) fresh tarragon 2.5ml (1/2 tsp) salt 4 fresh tuna steaks (approx. 250g each) juice & grated rind of 2 medium oranges (see tip, page 55) olive oil to sprinkle 15ml (1 tbsp) cornflour mixed with 15ml (1 tbsp) water Serve with new potatoes and fresh vegetables. 1 Mix peppercorns, tarragon and salt.
VJC New CkBk 23/01/2003 15:44 Page 16 FISH PINEAPPLE SWORDFISH Serves 4 4 swordfish steaks (approx.
VJC New CkBk 23/01/2003 15:44 Page 17 MEAT SWEET & SOUR SPARE RIBS Serves 4 300g hoisin sauce 45ml (3 tbsp) red wine 1.6kg pork spare ribs, separated 1 quantity sweet and sour sauce (see page 67) 1 Place hoisin sauce and wine in a large bowl, mix well. Coat the ribs with the sauce and leave in bowl to marinate overnight. 2 Preheat oven to CONVECTION 200ºC 3 Place ribs on two baking trays. Place one tray on the upper shelf and the other on the lower shelf. Cook for 55 minutes on CONVECTION 200ºC.
VJC New CkBk 23/01/2003 15:44 Page 18 MEAT STEAK KEBABS Serves 4 75g soy sauce 150g red wine 1 clove garlic, crushed (see tip, page 30) 675g lean steak, cut into 1” cubes 2 large green peppers, seeded and cut into chunks 4 medium tomatoes, cut into quarters 16 fresh pineapple chunks 1 In a medium bowl, mix the soy sauce, wine and garlic. Add the steak cubes and stir to coat. Cover the bowl and refrigerate for at least 4 hours or overnight. 2 Remove the steak cubes from the marinade.
VJC New CkBk 23/01/2003 15:44 Page 19 MEAT BACON & STILTON PIE Serves 6 225g self raising flour pinch of salt 100g shredded suet 150ml (1/4 pint) water 15ml (1 tbsp) olive oil 75g onion, chopped 150g back bacon, diced 225g leek, thinly sliced 150g stilton, crumbled 90ml (6 tbsp) single cream seasoning 1 egg yolk, beaten egg white to glaze 1 Sift the flour and salt into a large mixing bowl and stir in the suet.
VJC New CkBk 23/01/2003 15:44 Page 20 Veggie Nachos (page 11) Spicy Prawns (page 12) Crispy Chicken Fingers (page 12) Stuffed Peppers (page 13) 20
VJC New CkBk 23/01/2003 15:44 Page 21 Fish & Bulgar Wheat Salad (page 14); Cheesy Fish Chunks (page 14); Fish Kebabs (page 15) Sweet & Sour Vegetables (page 46) 21
VJC New CkBk 23/01/2003 15:44 Page 22 MEAT CHINESE BEEF Serves 4 - 6 45ml (3 tbsp) sesame oil 15ml (1 tbsp) garlic puree 900g beef joint, thinly sliced 150ml (1/4 pint) oyster sauce 150ml (1/4 pint) hot beef stock 175g red onion, sliced 200g carrot, thinly sliced 200g mangetout, whole 1 red pepper, cut into chunks 200g baby sweetcorn, cut in half 1 Combine the oil and garlic in a 3.5 litre (approx. 6 pints) casserole dish. Add the beef , mix well to coat evenly, stir in the oyster sauce and stock.
VJC New CkBk 23/01/2003 15:44 Page 23 MEAT LAMB BALTI Serves 4 - 6 225g onion, sliced 100g balti curry paste 30ml (2 tbsp) plain flour 300ml (1/2 pint) hot lamb stock 900g lamb, cubed 300g courgette, cut into cubes 300g canned chickpeas, drained 1 Place the onions and paste into a 3.5 litre (approx. 6 pint) casserole dish, mix well. 2 Place on the turntable and cook on 100% for 3 minutes. 3 Mix in the flour, then gradually add the stock, then the lamb.
VJC New CkBk 23/01/2003 15:44 Page 24 POULTRY CHICKEN SATAY Serves 4 MARINADE: 15ml (1 tbsp) groundnut oil 15ml (1 tbsp) lemon juice (see tip, page 55) 60ml (4 tbsp) satay sauce 1 clove garlic, crushed (see tip, page 30) tabasco sauce to taste 450g chicken fillets, cubed 4 wooden skewers 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.
VJC New CkBk 23/01/2003 15:44 Page 25 POULTRY STICKY MUSTARD DRUMSTICKS Serves 4 90ml (6 tbsp) wholegrain mustard 45ml (3 tbsp) dijon mustard 45ml (3 tbsp) clear honey (see tip, page 61) 12 chicken drumsticks (approx. 125g each) 1 In a medium bowl, combine the mustards and honey. Add the drumsticks and stir to coat. Cover the dish and leave to marinate in the refrigerator for 2 - 4 hours or overnight. 2 Turn the drumsticks in the marinade to coat them evenly before placing in a 25cm (10”) flan dish.
VJC New CkBk 23/01/2003 15:44 Page 26 POULTRY CHICKEN CACCIATORE Serves 4 225g mushroom, sliced 125g onion, chopped 1 clove garlic, crushed (see tip, page 30) 60ml (4 tbsp) tomato purée 300ml (1/2 pint) red wine 5ml (1 tsp) dried oregano (see tip, page 24) 5ml (1 tsp) dried parsley (see tip, page 24) 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 100% for 4 minutes.
VJC New CkBk 23/01/2003 15:44 Page 27 POULTRY CHICKEN KORMA Serves 6 900g chicken, cut into large pieces 175g natural yoghurt 2 cloves garlic, crushed (see tip, page 30) 50g creamed coconut 10ml (2 tsp) turmeric 25g margarine 125g onion, sliced 5cm (2") piece fresh ginger, grated 5ml (1 tsp) chilli powder 5ml (1 tsp) coriander seeds 5ml (1 tsp) cumin 5ml (1 tsp) cinnamon salt and pepper to taste 10ml (2 tsp) cornflour 150ml (1/4 pint) single cream 25g roasted cashew nuts 1 Place chicken in a bowl, stir
VJC New CkBk 23/01/2003 15:44 Page 28 Lasagne (page 18) Glazed Pork Chops (page 22) 28
VJC New CkBk 23/01/2003 15:44 Page 29 Pineapple Swordfish (page 16) Steak Kebabs (page 18) Oriental Pork Loin (page 22) Sticky Mustard Drumsticks (page 25) 29
VJC New CkBk 23/01/2003 15:44 Page 30 POULTRY CHICKEN PARMESAN BAKE Serves 4 - 6 100g parmesan cheese, grated 1 egg (medium), beaten 6 chicken breast fillets (approx. 200g each) 25g plain flour 400g canned chopped tomatoes 1 clove garlic, crushed (see tip below) 10ml (2 tsp) fresh oregano, chopped 300ml (1/2 pint) hot chicken stock salt and pepper to taste 50g cheddar or parmesan cheese, grated 1 Place the parmesan cheese in a flan dish. 2 Pour the egg into a second flan dish.
VJC New CkBk 23/01/2003 15:44 Page 31 VEGETARIAN SPINACH GRATIN Serves 4 75g onion, chopped 2 cloves garlic, crushed (see tip, page 30) 300g creamed spinach 75g celery, sliced 75g yellow pepper, sliced 125g courgette, sliced 400g canned, chopped tomatoes 5ml (1/2 tsp) dried basil (see tip, page 24) 5ml (1/2 tsp) english mustard powder salt and pepper to taste 600g par-boiled potato, sliced 125g double gloucester cheese, grated 3 eggs (medium) 150ml (1/4 pint) single cream 1 Mix all the ingredients toge
VJC New CkBk 23/01/2003 15:44 Page 32 VEGETARIAN LENTIL BAKE Serves 4 - 6 175g carrot, sliced 225g leek, sliced 100g celery, sliced 75g onion, chopped 3 cloves garlic, crushed (see tip, page 30) 225g dried red lentils 200g canned chickpeas, drained 200g canned flageolet beans, drained 400g canned chopped tomatoes 600ml (1 pint) hot vegetable stock 600g par-boiled potato, sliced 125g mature cheddar cheese, grated 1 Place all the ingredients except for the potatoes and cheese into a 3.5 litre (approx.
VJC New CkBk 23/01/2003 15:44 Page 33 VEGETARIAN CAULIFLOWER BIRYANI WITH QUORN Serves 4 - 6 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 p
VJC New CkBk 23/01/2003 15:44 Page 34 VEGETARIAN VEGETABLE CHILLI Serves 4 - 6 30ml (2 tbsp) olive oil 175g onion, chopped 2 cloves garlic, crushed (see tip, page 30) 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.
VJC New CkBk 23/01/2003 15:44 Page 35 VEGETARIAN BEAN CASSEROLE Serves 4 - 6 30ml (2 tbsp) olive oil 450g aubergine, cut in 2.5cm (1") cubes 225g leek, sliced 2 cloves garlic, crushed (see tip, page 30) 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.
VJC New CkBk 23/01/2003 15:44 Page 36 COOKING FOR KIDS PUSSY CAT PIZZA Serves 4 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 Ideal for childrens' parties. 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.
VJC New CkBk 23/01/2003 15:44 Page 37 CHEESE AND EGGS CHEESE & ONION PIE Serves 6 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.
VJC New CkBk 23/01/2003 15:44 Page 38 CHEESE AND EGGS SPANISH OMELETTE Serves 4 - 6 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.
VJC New CkBk 23/01/2003 15:44 Page 39 CHEESE AND EGGS HAWAIIAN BARBECUE PIZZA Serves 4 1 x 150g ready made pizza base (approx. 9”) 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.
VJC New CkBk 23/01/2003 15:44 Page 40 Whole Roasted Chicken (see DUAL CONVECTION chart, page 6) Hawaiian Barbecue Pizza (page 39) Parmesan Potatoes (page 45) Roasted Vegetables (page 45) 40
VJC New CkBk 23/01/2003 15:45 Page 41 Chicken & Stilton Rolls (page 24) Clockwise from top right: Chicken & Ham Burgers (page 35); Pussy Cat Pizzas (page 36); Double Choc Cip Cookies (page 36); Banana cakes (page 36) 41
VJC New CkBk 24/01/2003 10:05 Page 42 RICE AND PASTA BLUE CHEESE PASTA Serves 4 225g dried pasta, e.g. farfalle (pasta bows) 600ml (1 pint) boiling water 50g pine nuts 1 quantity of blue cheese sauce (see page 67) 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.
VJC New CkBk 23/01/2003 15:45 Page 43 RICE AND PASTA TUNA PASTA BAKE Serves 4 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 66) 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.
VJC New CkBk 23/01/2003 15:45 Page 44 RICE AND PASTA BEEF RISOTTO Serves 4 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.
VJC New CkBk 23/01/2003 15:45 Page 45 VEGETABLES ROASTED VEGETABLES Serves 4 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 2 3 4 Preheat the oven to CONVECTION 230ºC. Place all the ingredients in a large bowl, mix thoroughly.
VJC New CkBk 23/01/2003 15:45 Page 46 VEGETABLES VEGETABLE LAYERED LOAF Serves 4 - 6 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.
VJC New CkBk 23/01/2003 15:45 Page 47 VEGETABLES VEGETABLE CASSEROLE & DUMPLINGS Serves 6 - 8 45ml (3 tbsp) vegetable oil 450g carrot, sliced 450g swede, diced 350g celery, sliced 225g onion, sliced 100g parsnip, sliced 100g leek, sliced 150g pearl barley 100g butternut squash 100g turnip 1200ml (2 pints) hot vegetable stock DUMPLINGS: 150g self raising flour 5ml (1 tsp) mustard powder 35g margarine 30ml (2 tbsp) parmesan cheese, grated 30ml (2 tbsp) parsley, chopped 75ml (3 fl.
VJC New CkBk 23/01/2003 15:45 Page 48 Fruit Tart (page 50) Chocolate & Coffee Torte (page 52) Brownie Pizza (page 55) Banana Streusel Loaf (page 59) 48
VJC New CkBk 23/01/2003 15:45 Page 49 Christmas Cake (page 55) Clockwise from bottom left: Crusty Cheese Twist (page 64); Date & Walnut Bread (page 63); Chelsea Buns (page 62) Danish Tea Ring (page 64); Milk Bread (page 65); Soda bread (page 63); Potato bread (page 63) 49
VJC New CkBk 23/01/2003 15:45 Page 50 DESSERTS FRUIT TART Serves 8 - 10 BASE: 150g margarine 100g caster sugar 50g light brown sugar 1 egg (medium) 2.5ml (1/2 tsp) vanilla essence 300g plain flour 10g baking powder FILLING: 1 ripe banana, mashed 225g cream cheese, softened (see tip, page 56) 50g caster sugar 45ml (3 tbsp) orange juice TOPPING: 75g fresh blueberry 150g sliced strawberry 2 kiwis, peeled and sliced 45ml (3 tbsp) apricot jam 1 Preheat the oven to CONVECTION 180ºC.
VJC New CkBk 23/01/2003 15:45 Page 51 DESSERTS RICE PUDDING Serves 4 1500ml (21/2 pints) milk 200g pudding rice 75g caster sugar 50g margarine 5ml (1 tsp) ground nutmeg (optional) 1 Place the milk in a 2.5 litre (approx. 4 pint) casserole dish. Heat on 100% for 8 minutes. Stir in the rice, sugar and margarine, heat on 100% for 5 minutes. 2 Place on the low rack, cook on DUAL CONVECTION, 180ºC, 30% for 45 - 50 minutes. Stir 3 times during cooking and again at the end of cooking.
VJC New CkBk 23/01/2003 15:45 Page 52 DESSERTS COFFEE & CHOCOLATE TORTE Serves 6 - 8 50g margarine 150g brown sugar 15ml (1 tbsp) instant coffee powder 3 eggs (medium) 300g milk chocolate, broken in pieces 25g plain flour 100g chopped pecan nuts 225g shortcrust pastry 7.5ml (11/2 tsp) rum extract 284ml whipping cream, whipped 1 In a large bowl, beat together the margarine, sugar and coffee until blended. Gradually add the eggs, beating well after each addition.
VJC New CkBk 23/01/2003 15:45 Page 53 DESSERTS LEMON MERINGUE PIE Serves 4 - 6 225g shortcrust pastry FILLING: 1 x 325g jar lemon curd MERINGUE: 4 egg whites (medium) 225g caster sugar 1 Preheat the oven to CONVECTION 200ºC. 2 Line a greased 25cm (10") flan dish with the pastry. Place on the lower shelf, bake on CONVECTION 200ºC for 15 minutes until golden. Rotate dish after half the cooking time. Allow to cool. 3 Spoon the lemon curd into the pastry case and spread evenly.
VJC New CkBk 23/01/2003 15:45 Page 54 DESSERTS APPLE PIE Serves 6 PASTRY: 150g butter 350g plain flour 50g sugar 2 egg yolks (medium) cold water to mix FILLING: 1kg cooking apple, peeled & sliced 100g demerara sugar 10ml (2 tsp) ground cinnamon grated rind of 1 orange (optional) 1 egg (medium) mixed with a little milk to glaze demerara sugar, to decorate 1 For pastry, rub butter into flour until the mixture resembles breadcrumbs. Stir in sugar and bind with egg yolk.
VJC New CkBk 23/01/2003 15:45 Page 55 CAKES AND BISCUITS BROWNIE PIZZA Serves 12 BASE: 175g margarine 175g caster sugar 5ml (1 tsp) vanilla essence 3 eggs (medium), beaten 75g plain flour 50g cocoa powder 2.5ml (1/4 tsp) baking powder 50g walnut, chopped 100g milk chocolate drops TOPPING: 200g white chocolate, finely chopped fudge pieces, finely chopped 1 Mix the margarine, sugar, essence and eggs together until smooth. 2 Stir in the remaining ingredients except for the chocolate drops.
VJC New CkBk 23/01/2003 15:45 Page 56 CAKES AND BISCUITS MOIST CARROT CAKE Serves 8 - 12 (1.
VJC New CkBk 23/01/2003 15:45 Page 57 CAKES AND BISCUITS DATE & CINNAMON SLICES Makes 12 slices 30ml (2 tbsp) caster sugar 5ml (1 tsp) ground cinnamon 300g plain flour 30ml (2 tbsp) caster sugar 10ml (2 tsp) baking powder 75g margarine 75g dried date, chopped 2 eggs (medium) 100ml milk 1 In a small bowl, combine the sugar and cinnamon. Set aside. 2 In a medium bowl, stir together the flour, sugar and baking powder. Rub in the margarine until the mixture resembles coarse crumbs. Stir in the date.
VJC New CkBk 23/01/2003 15:45 Page 58 CAKES AND BISCUITS LATTICE CAKE Serves 8 (800g) 100g margarine 100g caster sugar 3 eggs (medium), beaten 100g plain flour 75g ground almond 175g mixed dried fruit DECORATE: 50g marzipan (see tip below) 25g glacé cherry, halved 25g walnut halves Microwave Tip: Softening hard marzipan Remove marzipan from packaging, place on turntable and heat on 100% for 30 seconds. 1 Cream the margarine and sugar until light and fluffy, beat in the eggs.
VJC New CkBk 23/01/2003 15:45 Page 59 CAKES AND BISCUITS HONEY & LEMON SQUARES Makes 9 squares 125g margarine 50g set honey 50g soft brown sugar 1 egg (medium) grated rind and juice of 1 lemon (see tip, page 55) 175g self raising flour 30ml (2 tbsp) milk TOPPING: 15ml (1 tbsp) lemon juice (see tip, page 55) 15ml (1 tbsp) clear honey (see tip, page 61) demerara sugar to sprinkle 1 Grease and line the base of a square 23cm (9") dish with greaseproof paper.
VJC New CkBk 23/01/2003 15:45 Page 60 CAKES AND BISCUITS CARAMEL SHORTBREAD Serves 6 - 8 SHORTBREAD: 100g margarine 50g caster sugar 125g plain flour 25g ground rice CARAMEL: 50g margarine 50g caster sugar 200g condensed milk 15ml (1 tbsp) golden syrup TOPPING: 150g milk chocolate, broken into small pieces SHORTBREAD: 1 To prepare the shortbread, cream the margarine and sugar until light and fluffy, gradually add the flour and ground rice to make a firm dough.
VJC New CkBk 23/01/2003 15:45 Page 61 CAKES AND BISCUITS CHOCOLATE BROWNIES Serves 8 - 12 (1.3kg) 340g margarine 340g caster sugar 7.5ml (11/2 tsp) vanilla essence 6 eggs (medium), beaten 150g plain flour 75g cocoa powder 2.5ml (1/2 tsp) baking powder 100g walnut, roughly chopped 1 Combine the margarine, sugar, vanilla essence and eggs together until smooth. 2 Stir in the remaining ingredients.
VJC New CkBk 23/01/2003 15:45 Page 62 CAKES AND BISCUITS GINGER BISCUITS Makes 24 biscuits 50g margarine 50g caster sugar 15ml (1 tbsp) black treacle 15ml (1 tbsp) golden syrup 100g self raising flour 10ml (2 tsp) ground ginger 1.25ml (1/4 tsp) mixed spice 1 Cream the margarine and sugar together until light and fluffy. Beat in the treacle and syrup. 2 Sieve the flour, ginger and spice onto the mixture and fold in until a soft dough is formed. 3 Preheat the oven to CONVECTION 200ºC.
VJC New CkBk 23/01/2003 15:45 Page 63 BREAD AND SCONES POTATO BREAD Serves 4 275g potato, cooked and mashed 275g self raising flour 100g mature cheddar cheese, grated 5ml (1 tsp) salt 5ml (1 tsp) mixed dried herbs (see tip, page 24) 2 cloves garlic, crushed (see tip, page 30) 10ml (2 tsp) whole grain mustard 1 egg (medium), beaten 75ml (5 tbsp) milk 1 egg (medium), beaten to glaze 5ml (1 tsp) fresh parsley, chopped to sprinkle 1 Place the potato, flour, cheese, salt, herbs, garlic and mustard in a larg
VJC New CkBk 23/01/2003 15:45 Page 64 BREAD AND SCONES DANISH TEA RING Serves 6 - 8 250g strong white bread flour 5ml (1 tsp) dried yeast 5ml (1 tsp) caster sugar 25g margarine 1 egg (medium), beaten 120ml (4 fl.oz) hand hot milk 25g margarine, melted FILLING: 100g ground almond 100g caster sugar 2.
VJC New CkBk 23/01/2003 15:45 Page 65 BREAD AND SCONES MILK BREAD Makes 2 loaves 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.
VJC New CkBk 23/01/2003 15:45 Page 66 BREAD AND SCONES CHELSEA BUNS Serves 6 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.
VJC New CkBk 23/01/2003 15:45 Page 67 SAUCES SWEET & SOUR SAUCE Makes 600ml (1 pint) 125g onion, finely chopped 1 green pepper, finely chopped 2 cloves garlic, crushed (see tip, page 30) 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.
VJC New CkBk 23/01/2003 15:45 Page 68 SAUCE AND PRESERVES CHOCOLATE SAUCE Makes 150ml ( / pint) 1 4 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.
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VJC New CkBk 23/01/2003 15:45 Page 70 Sharp Electronics (U.K.) Ltd Manchester, U. K. U.K.: 08705 274277 (office hours) Ireland: 01 676 0648 (office hours) Website: www.sharp.co.
