baking & roasting in the microwave combi oven

Transcription

1 Miele Company Ltd. Fairacres, Marcham Road Abingdon, Oxon OX14 1TW Tel: (01235) Fax: (01235) Internet: Miele Australia Pty.Ltd. A.C.N A.B.N Head Office 1 Gilbert Park Drive Knoxfield, VIC, 3180 Tel: (03) Fax: (03) Internet: baking & roasting baking COOKING FOR PLEASURE WITH MIELE & roasting M.-Nr in the microwave combi oven

2 baking & roasting COOKING FOR PLEASURE WITH MIELE in the microwave combi oven

3 foreword

4 3

5 4contents 2 Foreword 4 Contents 10 Cooking for pleasure 12 General tips 14 Suitable containers 16 Tips and useful hints 18 Cooking functions 20 Cooking times Baking 24 Baking preparation tips 25 Sponge gateau 26 Swiss roll 29 Amaretto almond gateau 30 Apple pyramids 31 Choux buns 32 Cherry or redcurrent torte 33 Stollen 34 Plaited loaf 35 Fresh fruit flan 36 Pear cake with almond topping 37 Lemon tart 38 Plum cheesecake 39 Apple pie 40 Aniseed knots 40 Cherry and almond torte 42 Apricot streusel 42 Cappuccino crumble slices 43 Open apple tart 44 Quark and raisin slices 46 Apple cinnamon cake 46 Madiera cake 47 Apple tart 47 Walnut muffins 48 Blueberry cheesecake 48 Sweet flan case 50 Iced Chelsea slices 52 Chocolate cake 52 Espresso slices 53 Almond biscuits 53 Ring cake 54 Marble cake 56 Fruit loaf 57 Chocolate cherry muffins 58 Cherry strudel 59 Nut crunchies 59 Shortbread biscuits 60 Choc rum raisin squares 60 Gingerbread slices 62 Mocha macaroons 64 Olive bread 65 Quick herb ciabatta Snacks and starters 68 Snacks and starters preparation tips 69 Baked artichoke hearts 69 Game terrine 70 Marinated peppers 71 Parma ham stuffed with cheese 71 Tomarella toast 72 Chicken loaf 72 Goats cheese on toast 74 Salmon trout loaf

6 Soups Casseroles and savoury bakes Vegetarian dishes 78 Soups preparation tips 79 Pumpkin soup 79 Tomato soup with basil cream 80 Clear mushroom soup with Parmesan dumplings 80 Red pepper soup 82 Cream of sweetcorn soup 82 Minestrone 84 Fish soup 86 Cream of broccoli soup 86 Cream of potato soup with chervil 87 Cauliflower soup with cheese croutons 87 Cream of rocket soup 88 Prawn curry soup 88 Viennese gardener s soup 92 Casseroles and savoury bakes preparation tips 93 Asparagus gratin 93 Salmon pasta bake 94 Leek and potato bake 94 Pasta bake 96 Beef casserole with beetroot and white cabbage 96 Red pepper and rice casserole 98 Aubergine moussaka 99 Chicken risotto 99 Salmon lasagne 100 Potato bake 100 Savoy cabbage casserole 104 Vegetarian dishes preparation tips 105 Porcini lasagne 106 Broccoli and mushroom bake 106 Cheese dumplings 108 Potato and cauliflower quiche 109 Romanesco bake 109 Stuffed peppers 110 Vegetable lasagne 112 Spinach lasagne with goats cheese 113 Mushroom lasagne 5

7 6contents Fish 116 Fish preparation tips 117 Salmon in a horseradish crust 117 Salmon on a bed of vegetables 118 Cod in breadcrumbs 118 Fillet of sole in crab butter 120 Fillet of plaice on a bed of spinach 121 Salmon and rice bake 121 Trout with horseradish and bacon 122 Cod and tomato bake 122 Mecklenburger fish bake 124 Fish and tomato gratin 124 Seafood bake 125 Pikeperch in a herb cream sauce 126 Fish curry 126 Tiger prawn kebabs 128 Salmon trout 129 Cod in a red pepper sauce 129 Prawn bake Meat 132 Meat preparation tips 133 Beef burgers 133 Pot roast veal 134 Rabbit in a mustard sauce 134 Roast beef 136 Meat loaf 137 Rack of lamb in a mustard and herb crust 138 Pork steaks baked in cheese and cream sauce 140 Pork roulade 141 Fillet of pork en croûte 142 Meatballs in a caper sauce 143 Roast ham 144 Saddle of wild boar in a cherry sauce 144 Spare ribs 146 Pork fillet in Roquefort sauce 146 Spit-roast pork 148 Lemon chicken breasts 148 Roast chicken 149 Chicken satay 150 Chicken wings 150 Coq au vin 152 Carribean chicken 152 Chicken breasts in a mustard sauce 154 Duck a l orange 154 Roast breast of goose 155 Turkey roulade stuffed with cheese and pesto 156 Turkey glazed with chutney

8 Vegetables and side dishes Sauces Savouries 160 Vegetables and side dishes preparation tips 162 Gnocchi 162 Herby roast potatoes 164 Stuffed mushrooms 165 Cheese and potato bake 166 Herby bacon and onion stuffing 166 Risotto 167 Brussels sprouts au gratin 167 Stuffed courgettes 168 Herby mashed potato with pine nuts 168 Spicy potato bake 170 Chicory in a balsamic sauce 170 Stuffed aubergines 171 French beans in a thyme sauce 171 French beans tossed in tomatoes and breadcrumbs 172 Cauliflower in a mustard sauce 172 Cucumber salad 174 Carrots in a chervil cream sauce 174 Celery gratin 176 Golden curried potatoes 180 Courgette cream sauce 180 Hollandaise sauce 182 Marsala sauce 183 Vanilla cream sauce 186 Savoury treats preparation tips 187 Pizza and Calzone 188 Grilled baguette slices 190 Pizza whirls 191 Minced meat toasties 191 Salmon quiche 192 Cheese and pear tart 192 Meat timbales 193 Ham and cheese muffins 193 Savoury cheese biscuits 194 Bread crisps 194 Chicken nuggets with dips 7

9 8contents Desserts 198 Desserts preparation tips 199 Stracciatella crème with cherry coulis and espresso sauce 200 Chocolate sponge puddings 200 Strawberry swirl 202 Lemon mousse 204 Apple delight 205 Warm tropical fruit cup Drinks 208 Drinks preparation tips 209 Iced mocha 209 Orange coffee 210 Lumumba 210 Pineapple punch Jams, jellies and chutneys 214 Jams, jellies and chutneys preparation tips 215 Plum chutney 215 Sour cherry and vanilla conserve 216 Peach jam 216 Plum jam 218 Grape jelly with Grappa 219 Lemon curd 219 Rasperry liqueur conserve 220 Stewed plums 221 Drying

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11 10cooking for pleasure

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13 general tips Contents The Contents are listed at the beginning of the book, and there is an alphabetical Index at the back to help you find specific recipes quickly. Healthy food should not be overcooked or over-baked. Cakes, pizza, and chips etc. should be baked until they are golden brown, and not left to turn dark brown. Cooking times Cooking times apply to non pre-heated ovens, except where stated. If you do pre-heat the oven when it is not necessary, the cooking time should be reduced to avoid overcooking. When baking several trays of biscuits in succession, remember to reduce the time for subsequent trays as the oven will already be hot. The times given serve as a guide, and much also depends on the temperature of the uncooked food as well as its quality. Small adjustments can be made to suit your own taste as to how well done, crisp or brown you like your cakes, meat or vegetables. Recommended oven function The recommended function for each recipe is printed in bold. Recipes recommending Auto roast can also be cooked successfully on Fan plus. If your oven doesn t have the recommended function, choose one of the other suggested settings. Temperature range Temperature ranges are quoted for baking, roasting and cooking. Generally the middle setting should be chosen. The temperature can be raised or lowered depending on the type and size of the baking tin, the quantity and the desired browning result. The same applies to recommended temperatures. They are intended as a general guide, but can be altered to suit individual requirements. However, if too high a temperature is selected, the result when baking cakes or biscuits may be rather uneven. Shelf level The shelf level quoted in the recipes assumes level 1 as being the lowest one and level 3 being at the top of the oven. 12

14 A few useful tips Various ingredients are mentioned in this recipe book which are not commonly available in the UK. Wherever possible we have tried to adapt the recipes using ingredients that we can get. Vanilla sugar Vanilla sugar is available in good supermarkets. However it is very easy to make your own: Split a vanilla pod lengthwise and then cut each half into quarters. Place in a sealed jar with 500 g of caster sugar and leave for 3-4 days before using to allow the flavours to blend. The pulp can be scraped out of the pods for an even more intensive flavour. Cream If the cream is to be heated or cooked you should use double cream. Single cream will curdle or separate if subjected to heat. Many of the recipes call for whipped cream. You can use either whipping cream or double cream in these recipes. If you wish to give the whipped cream more stability so that it holds its form for longer, dissolve 1 / 2 tsp of unflavoured powdered gelatine in a tablespoon of cold water and beat it into the cream as you whip it. This quantity is sufficient for 250 ml of cream. Sour cream, crème fraiche, quark These ingredients are sometimes measured in ml and sometimes in g on the packaging. You can use them like for like. In other words if the tub states the contents are 150 ml this is the same as 150 g. Instant custard powder Many of the original German recipes call for a packet of vanilla pudding mix. We have substituted this with a packet of instant custard powder. Yeast Yeast is a natural raising agent for aerating dough. Either fresh or dried yeast can be used with equally good results. It requires warmth (max. 50 C), time and nutrients (flour, sugar and liquid) to rise. Fresh yeast is used in many recipes in this book. It can be sourced from bakery sections in larger supermarkets or local health food shops. If you cannot get fresh yeast, you could use dried yeast instead. We have quoted the equivalent number of sachets of dried yeast in the ingredients. Dried yeast can usually be added with the dry ingredients so you may have to adapt the recipes accordingly. 13

15 14containers

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17 16tips and useful hints Baking and roasting with Miele pure pleasure Your Miele microwave combi oven will be a member of your household for many years. As a focal point in the most important room in the house, you will have spent a lot of time selecting the right one. The reasons for choosing a Miele appliance are countless. A few are given here. 1. It cooks intelligently Using the latest electronic technology, our top-of-the-range appliances have aselection of automatic programmes which are easy to use and ensure perfect results. The cooking functions, as well as the temperatures and cooking times of individual dishes, are stored in memory. You can also select whether, for example, you prefer your roast beef to be rare, medium or well done, or your baking to have a normal or darker finish. For example, you can pop an open apple cake into the oven, select the programme, and then leave the rest to your oven. The display will keep you informed of what s happening. 2. This microwave combi oven remembers everything Up to 30 of your favourite recipes, along with the name, cooking function, temperature and cooking time, can be stored in the memory of the oven, making your own programmes available at the touch of a button. In this way, for example, Dad s potato gratin always turns out just how he likes it. Successful results every time! 3. Be confident and be in control! Confidence in your own experience is important when cooking. However, to achieve the best flavours and results, precision is required. Success can be guaranteed when roasting by using the roast probe, as the core temperature of the meat is constantly being monitored, and the oven can be set to produce the result you desire.

18 4. Easy cleaning Delicious food often means a lot of cleaning up afterwards but not with Miele! The accessories are all easily washed, either by hand or in the dishwasher depending on item. See your instruction booklet for precise details of how each accessory should be cleaned. With its hi-tech, textured stainless steel linen finish the interior of the oven is easy to look after and keep clean. The full-width, sealed glass oven door, as well as the high-quality exterior with its retractable controls, are also easy to keep clean. All you should need to do is simply wipe the surfaces with a damp soft cloth or sponge after each use and then dry with a soft cloth 17

19 18cooking functions The ideal programme for every dish. Your new microwave combi oven offers an excellent range of different cooking systems which can either be used alone, or in combination with another function. When combining microwave power with another function, cooking times can be reduced by up to 15 20%, depending on the power level selected and the length of the cooking programme. Times quoted for savoury bakes, roasts, for certain pastries and cake and biscuit mixtures in the baking section already take this reduction into account. Please note when using a combination programme that you should not set the microwave power higher than 150 W for baking, and not higher than 450 W for cooking, roasting and grilling. Some pastries and baking mixtures are not suited to be microwaved, and swiss rolls, choux pastry, puff pastry, strudels and small biscuits should not be baked using the Microwave function. However, the Microwave function is ideal for cakes in microwave-proof containers. Oven functions The list below covers all the functions available on the Miele microwave combi ovens. They may not all be available on the model you have. 1. Microwave solo All foods contain water. The microwaves set these molecules in action, creating frictional heat, which thaws, heats or cooks the food from the inside. This function is ideal for rapid defrosting, reheating and cooking food using microwave energy. 1a. Quick microwave Top of the range appliances have a Quick programme which used microwave power at 1000W for one minute, making it ideal for quick simple dishes and drinks. The time and wattage can even be reprogrammed if they don t suit your personal requirements! 2. Fan plus Hot circulating air is used to cook on this function. A high performance element heats the air, which is then circulated by a fan to cook food on up to three levels to perfection without the transference of smells or flavours. Pre-heating is usually unnecessary. The Fan plus function is perfect for most

20 cakes and bakes, and ensures an evenly cooked and browned result. 3. Auto roast Auto Roast sets the optimal temperature automatically so that your roast meats emerge from the oven crisp on the outside and tender and moist in the inside just as they should be. Roasting starts at a high temperature, and then continues at a lower temperature. 4. Grill The grill is ideal for grilling fish and thinner cuts of meat and can also be used to brown the top of savoury bakes and make cheese toast. You should preheat the grill for about 5 minutes before using it, and then grill with the oven door closed. 6. Microwave + Fan plus This system combines microwave power with the Fan plus system for rapid baking and cooking. 7. Microwave + Auto roast This system combines microwave power with the Auto roast programme and is the quickest way to a perfect roast. 8. Microwave + Fan grill This system combines microwave power with the grill and fan element to cook thicker cuts of meat and poultry quickly. 9. Microwave + Grill This system combines microwave power with the grill to cook food and brown it at the same time. 5. Fan grill The fan distributes the heat from the grill element quickly and efficiently to every part of the food, giving a moist yet crispy result on grilled cuts, even with larger quantities with minimal cooking smells or spattering to the back of the oven. You should pre-heat the grill for about 5 minutes before using, and then grill with the oven door closed. 19

21 Cooking times Food Weight/ Power level Time in Notes quantity in Watts minutes (or seconds) Melting butter or 100 g Do not cover. margarine Melting chocolate 100 g Do not cover. Stir during cooking. Dissolving gelatine 1 pkt Do not cover. 5 tbsp water seconds Stir during cooking. Flan topping 1 pkt Do not cover. 250 ml liquid Stir during cooking. Bread Dough with Cover and leave to 100 g flour prove. Dough with Cover and leave to 500 g flour prove. Blanching almonds 100 g Cover and heat with a little water. Popcorn 1 tbsp Place popcorn in a (20 g) popcorn 1 litre container, cover, cook, and sprinkle with salt or sugar. Making 500 g Place uncovered jar crystallised in microwave. honey runny Stir during cooking. Steeping oil for 125 ml Warm on a low heat. salad dressing Tempering 150 g Place on a plate. citrus fruits Do not cover. Marinating meat 1000 g Marinate in a covered container, turning halfway through. Bacon 100 g Arrange rashers on kitchen paper. Do not cover. Soaking dried fruit 250 g Add a little water. Do not cover. Softening ice cream 500 g Do not cover. 20

22 Food Weight/ Power level Time in Notes quantity in Watts minutes Warming plates 4 plates Do not warm plates with any metal decoration. Porridge 250 ml milk Heat the milk in a and 4 tbsp covered bowl, porridge oats stir in the oats and continue cooking. Skinning tomatoes 3 tomatoes Cut a cross in the top of each tomato, place in a covered dish with a little water and heat. The skins will then slip off easily. Be careful they can get very hot! Defrosting rolls 2 rolls Place on rack, do not + Grill cover. Scrambled egg 150 g, from Beat together the 2 eggs,4 tbsp eggs, cream, salt cream, salt and and nutmeg. grated nutmeg Cover and cook. Strawberry jam 300 g Mix the sugar into strawberries the fruit, cover and 300 g jam sugar cook. All quantities are for guidance only. Please read the instruction booklet supplied with your microwave combi oven for more tips and information on how to get the most out of your appliance. 21

23 Baking

24 A LITTLE BIT OF W HAT YOU FANCY Gateaux, cakes and biscuits are as much part of convivial coffee mornings and cosy afternoon teas as a beautifully laid table and sparkling conversation. Anyone wanting to spoil their guests with delicious home baking can choose from a wealth of pastries, ingredients and toppings. Ideally there should be something of everything as most people will come back for a second helping!

25 preparation tips 24

26 Sponge gateau Serves 16 Basic mixture: 4 egg whites 4 tbsp hot water 175 g caster sugar 4 egg yolks 200 g plain flour 2 tsp baking powder Luxury mixture: 6 egg whites 180 g caster sugar 2 tsp vanilla sugar 6 egg yolks 90 g plain flour 90 g cornflour Cappuccino filling 100 g dark chocolate 6 leaves white gelatine 80 ml espresso 500 ml whipping or double cream 4 tsp vanilla sugar 80 ml coffee liqueur 1 tbsp cocoa powder A little extra cocoa powder for dusting 1. Beat the egg whites and hot water until stiff. Slowly add the sugar and the vanilla sugar, beating after each addition, and then fold in the beaten egg yolk. 2. Sieve the baking powder or the cornflour into the flour, and fold into the egg white mixture. 3. Pour the mixture into a springform cake tin (Ø 26 cm) which has been greased and lined with baking parchment. Bake until golden brown. 4. After baking loosen the edge of the cake from the tin and leave to cool. Turn out, remove the baking parchment, then cut the cake horizontally into 2 or 3 rounds and fill as desired. Cappuccino filling Melt the chocolate and then beat the cream until stiff. Place about 3 tablespoons of the cream in a separate bowl for using later on. Soak the gelatine in cold water for about 10 minutes, then squeeze the gelatine and dissolve it for 30 seconds on 450 W using microwave solo, or in a pan on a low hob setting. Leave to cool. Then stir about half the espresso and half the coffee liqueur into the gelatine and add to the remaining whipped cream. Divide the cream into two batches and add the vanilla essence to one batch, and the melted chocolate and cocoa powder to the other. Place one round of cake on a cake platter and drizzle with a little coffee liqueur and espresso. Spread the dark cream over this and top with another cake round. Drizzle with the remaining liqueur and espresso and spread it with the light cream. Top it all with the final piece of cake, spread the cream which you put to one side over the top and dust with a little cocoa powder before serving. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes (basic mixture) minutes (luxury mixture) 25

27 Swiss roll Serves 12 Basic vanilla cake 3 eggs 3 tbsp hot water 150 g sugar 2 tsp vanilla sugar 100 g plain flour 50 g cornflour 1 tsp baking powder Chocolate cake Add 30 g cocoa powder with the flour See page 28 for a selection of fillings. 1. Beat the egg whites with the hot water until stiff. Then slowly add the sugar and the vanilla sugar. Lightly beat the eggs and fold into the egg white mixture. Sieve the flour, cornflour and baking powder and gently fold into the beaten egg whites. 2. Line the glass tray with baking parchment and spread the mixture evenly over it. Bake until golden. Turn the cake out onto a damp tea towel and peel off the baking parchment. Use the tea towel to roll up the cake. 3. Leave to cool and then add your filling. Leave some of the filling mix to cover the roll. Function: Fan plus Setting: C Shelf level: 2 Duration: minutes 26

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29 Fillings: I. Strawberry quark filling 500 g strawberries 250 g quark 75 g caster sugar 2 tsp vanilla sugar Juice of half a lemon 10 leaves of white gelatine 250 ml double or whipping cream II. Cranberries and cream 375 ml double or whipping cream 2 tsp vanilla sugar 300 g cranberries (bottled or frozen) III. Chocolate filling 400 ml double or whipping cream 4 tsp vanilla sugar 75 g melted chocolate 2 tbsp brandy IV. Marzipan cream filling 400 ml double or whipping cream 150 g marzipan 2 tbsp warm water 2 tbsp amaretto 1. Strawberry quark filling Wash, hull and quarter the strawberries. Stir the sugar, vanilla sugar and lemon juice into the quark. Soak the gelatine in cold water for about 10 minutes then drain and squeeze before dissolving it. Add a little of the quark mix to the gelatine and stir it in before adding the remainder. As you stir it will gradually thicken. Finally fold in the whipped cream and use to fill your cake. 2. Cranberries and cream Whip the cream with the vanilla sugar until stiff and use a little gelatine, if wished, to help it keep its consistency (see tip). Stir in the cranberries and use to top the cake before rolling it up. 3. Chocolate filling Whip the cream with the vanilla sugar until stiff and use a little gelatine, if wished, to help it keep its consistency (see tip). Add a little of the whipped cream to the melted chocolate. Then add a little brandy and add this mix to the rest of the whipped cream. Spread over the cake and roll it up. 4. Marzipan cream filling Whip the cream with the vanilla sugar until stiff and use a little gelatine, if wished, to help it keep its consistency (see tip). Mix the diced marzipan into the warm water and stir until smooth. Add this together with the Amaretto to the whipped cream before spreading over the cake and rolling it up. Tip Instead of making Swiss roll you can cut the finished cake in half, cover one piece with the filling and top it with the other. Chill and then cut into about 10 slices. To stabilise the whipped cream and help it hold its form for longer, dissolve 1 / 2 tsp of unflavoured powdered gelatine in a tablespoon of cold water and beat it into the cream as you whip it. This quantity is sufficient for 250 ml of cream. 28

30 Amaretto almond gateau Serves 12 4 egg yolks The zest of one lemon Pulp of 1 vanilla pod 100 g icing sugar 4 egg whites 50 g plain flour 1 1 / 2 tsp baking powder 100 g almonds in their skins, ground 10 tbsp amaretto Topping: 50 g icing sugar 2 tbsp amaretto 40 g chopped almonds 1. Beat together the egg yolk, lemon zest, vanilla pod pulp and icing sugar until creamy. Fold in the stiffly whipped egg whites. Mix the baking powder, flour and ground almonds together, and fold into the mixture. 2. Grease and flour a 26 cm Ø springform tin, and pour in the mixture. Bake until golden. 3. After baking, drizzle with amaretto. 4. To make the topping, mix the icing sugar with amaretto, spread over the cake, and sprinkle the lightly toasted almonds on top Function: Fan plus Setting: C Shelf level: 1 Duration: minutes Frapuccino Mix 200 ml espresso with 2 teaspoons sugar, 4 tbsp single cream and 1 tbsp Amaretto. Leave to chill. Just before serving, add 8 10 crushed ice cubes, mix well and serve in tall glasses. 29

31 Apple pyramids Serves g puff pastry 1 2 sharp dessert apples 30 g marzipan 30 g coarsely chopped hazelnuts 30 g raisins soaked in rum 2 tbsp sugar and cinnamon mixed For the glaze: 1 egg white 1 egg yolk 1. Roll the pastry out on a floured surface to a rectangle approx. 40 x 20 cm. Cut into 8 squares 10 x10 cm. 2. Peel, core and dice the apples. Dice the marzipan, and scatter with the apples, hazelnuts and drained raisins over the pastry squares. Sprinkle the sugar and cinnamon over the top. 3. Brush the edges of the pastry with egg white, and fold up the corners to make pyramids, pinching the edges together to form a seal. 4. Arrange the apple pyramids on the glass tray rinsed in cold water, and brush with beaten egg yolk. Bake until golden. Function: Fan plus Setting: C Shelf level: 2 Duration: minutes 30

32 Choux buns Serves ml water 50 g butter or margarine A pinch of salt 170 g flour 4 5 eggs 1 tsp baking powder Filling: 500 ml double or whipping cream 4 tsp vanilla sugar 1 x 300 g tin mandarin oranges or 300 g fresh raspberries 1. Place the water, butter or margarine and salt in a pan, and bring to the boil. Add the flour, and mix until smooth. Transfer the dough from the pan into a large bowl. 2. Mix in the eggs one at a time, until the dough stands up in satiny peaks. Finally mix in the baking powder. 3. Grease and flour the glass tray. Using two teaspoons or a forcing bag, arrange mandarin-sized dollops of the mixture on the glass tray, and bake straight away until golden. 4. Whilst still warm, cut the puffs horizontally across the middle with a pair of scissors. Remove and discard any of the centre that is still moist. 5. Whilst the puffs are cooling to room temperature, beat the cream and vanilla essence with the caster sugar until stiff peaks are formed. Stir in the drained mandarins, raspberries or strawberries and then fill the puffs. Function: Fan plus Setting: C Shelf level: 1 and 3 Duration: minutes The puffs can also be filled with 500 g of fresh strawberries, washed, hulled and cut into quarters. Fold the strawberries into the cream mixture, and spoon into the puffs. To stabilise the whipped cream and help it hold its form for longer, dissolve 1 / 2 tsp of unflavoured powdered gelatine in a tablespoon of cold water, and beat it into the cream as you whip it. This quantity is sufficient for 250 ml of cream. 31

33 Cherry or redcurrant torte Serves 12 Pastry: 250 ml water 125 g butter or margarine A pinch of salt 125 g flour 4 eggs Filling: 500 ml double or whipping cream 4 tsp vanilla sugar 3 tbsp kirsch 1 x 680 g jar cherries, or 500 g redcurrants Icing sugar for dredging 1. Place the water, butter or margarine and salt in a pan, and bring to the boil. Add the flour, and mix until smooth. Transfer the dough from the pan into a large bowl. 2. Mix in the eggs one at a time, until the dough stands in satiny peaks. 3. Grease a 26 cm Ø springform tin, and dust with flour. Spread about 1 /3 of the mixture over the bottom, and bake until golden. Make 2 further pastry circles with the remaining mixture. 4. Beat the cream with the vanilla sugar, and flavour with the kirsch. 5. Spread half of the cream over one of the pastry circles. Arrange the drained cherries or prepared redcurrants on top. Layer with another pastry circle, then the rest of the cream. 6. Flake the remaining pastry, and scatter over the top of the gateau. Dust with icing sugar. 7. Freeze the gateau for about 3 hours, then cut and serve. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes for each pastry circle 32

34 Stollen Serves g flour 40 g fresh yeast, or 2 sachets of dried yeast 60 g sugar Approx ml warm milk 100 g butter or margarine, melted 25 g lard 1/2 tsp of rum essence 1/2 tsp of vanilla essence 1/2 tsp of almond essence 1/2 tsp mace 1/2 tsp cardamom 150 g raisins 75 g currants 50 g candied orange peel 50 g candied lemon peel 75 g ground almonds Topping g: 100 g butter, melted 50 g icing sugar 1. Mix about 3 tbsp of the flour, 1 tsp sugar and the crumbled yeast with the milk to a smooth paste. Set aside for about 15 minutes to rise, or place in the microwave for 4 minutes at 80 Watts. 2. Mix together with the rest of the flour, sugar, milk, lard, melted butter or margarine, then knead thoroughly for a few minutes. Finally knead in the essences, spices, dried fruit and almonds. 3. Shape the dough into a loaf. Place on the glass tray and place in the oven (50 C) to rise until it has double in size and then bake it. 4. When ready, remove from the oven, and immediately brush with melted butter. Dredge with icing sugar. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes Cardamom is the second most expensive spice in the world after saffron. The white or green pods contain seeds which are rich in aromatic oils. The seeds are used whole in some dishes, or can be dried and ground into a powder. 33

35 Plaited loaf Serves g flour 60 g fresh yeast or 1 1 / 2 sachets of dried yeast ml lukewarm milk 100 g sugar 125 g soft margarine or butter A pinch of salt 2 eggs 75 g raisins Zest of one lemon To glaze: 1 egg yolk 30 g crystal sugar 50 g flaked almonds 1. Put the flour, crumbled yeast, sugar, butter or margarine and eggs in a mixing bowl. Add the milk and knead to a smooth elastic dough. Then mix in the raisins and lemon zest. 2. Leave to prove at room temperature for 30 minutes, or in the oven set at 50 C for about 20 minutes. The dough should double in size. 3. Divide into 3 pieces and roll each one out to about 40 cm in length. Plait the three pieces of dough and place on a greased glass tray. 4. Brush with egg yolk and sprinkle with the crystal sugar and almonds. Leave to prove for another 30 minutes before baking until golden in colour. Function: Fan plus Setting: C Shelf level: 2 Duration: minutes Automatic Baked goods Cakes Plaited loaf 34

36 Fresh fruit flan Serves 20 Cake mix: 375 g flour 40 g fresh yeast or 2 sachets of dried yeast Approx. 125 ml lukewarm milk 40 g sugar 75 g butter or margarine, melted 1 egg Fruit: Approx g sharp apples, plums or cherries Topping: 200 g flour 125 g sugar 2 tsp vanilla sugar 125 g butter or margarine 1/ 1 2 tsp cinnamon 1. Sift the flour into a large bowl, and make a well in the centre. Put the crumbled yeast, some sugar and milk into the well, and combine with the flour. Place in the oven at 50 C, and leave to rise for 20 minutes. 2. Add the rest of the cake ingredients to this mix, and knead to a smooth dough. Return to the oven for a further 20 minutes at 50 C to rise. Punch down, then roll onto the glass tray. 3. Arrange the prepared fruit (peeled and sliced in 1/ 1 2 cm slices; stoned cherries or halved plums) evenly over the dough. 4. Rub the topping ingredients by hand until you get a crumbly texture, and scatter over the fruit. Place in the oven at 50 C for 30 minutes to rise again, and then bake as follows: Function: Fan plus Microwave + Fan plus Setting: C 50 W C Shelf level: 2 2 Duration: minutes minutes Apples are Europe's most popular fruit, and rank third in the popularity charts worldwide after citrus fruit and bananas. Apples are low in calories with only 50 kcal per 100 g, and contain plenty of fibre, pectin and vitamin C. An apple a day keeps the doctor away! 35

37 Pear cake with almond topping Serves 16 Base: 375 g flour 100 g sugar 4 tsp vanilla sugar 200 g butter or margarine 1 egg Filling: 3 tins of pears (each approx. 460 g) Topping: 450 g crème fraîche 2 tbsp cornflour 3 eggs 50 g sugar 4 tsp vanilla sugar 1 1 /2 tsp cinnamon Approx 30 g flaked almonds 1. Combine the flour, sugar, vanilla sugar, butter or margarine and egg, and knead to a smooth dough. Roll out onto the glass tray. 2. Drain the pears well. If using fresh pears, stew them briefly. Cut into 1 cm slices, and arrange on top of the pastry base. 3. Mix together the crème fraîche, cornflour, eggs, sugar, vanilla sugar and cinnamon, and pour over the pears. 4. Scatter with flaked almonds, and bake until golden. Function: Fan plus Setting: C Shelf level: 2 Duration: minutes 36

38 Lemon tart Serves 12 Base: 150 g flour A pinch of salt 100 g butter 1 egg Filling: 150 g butter 100 g sugar 3 eggs 100 g ground almonds Juice of 1 or 2 lemons Candied lemon slices 1. Combine the flour, salt, butter and egg, and knead to a smooth dough. Leave in a cool place for 30 minutes. 2. Roll out on a floured surface to the size of a pizza or pie dish (Ø 28 cm), transfer into the dish and blind bake. 3. To make the filling, melt the butter. Beat the egg yolk with the sugar until creamy, add the butter, almonds and lemon juice, and mix thoroughly. Whip the egg whites until stiff, and fold in. 4. Spread the lemon mixture over the pastry base. Arrange the candied lemon slices on top, and bake until golden. Function: Fan plus Setting: C Shelf level: 1 Pre-baking: 20 minutes Duration: minutes Candied lemon slices Place 250 ml water in a pan with 200 g sugar, the squeezed juice of 1 lemon, and the two lemon halves, and simmer uncovered for approx. 45 minutes. Slice another lemon into about 12 very thin slices, and place in the lemon syrup. Set aside for about 30 minutes, then drain well. When treated in this way, the lemon slices stay soft, and will not have a sugary coating. They will not keep for long, and are therefore unsuitable for decorations that are required to last. 37

39 Plum cheesecake Serves 12 Base: 250 g flour 125 g butter 125 g sugar 1 tsp baking powder 1 egg Topping: 750 g plums, stoned 250 ml double cream 200 g sour cream 2 eggs 8 tsp vanilla sugar 1 tsp cinnamon 2 tbsp cornflour 1. Combine the flour, butter, sugar, baking powder and egg, and knead to a smooth dough. Spread the dough evenly over the base of a Ø 26 cm springform tin. 2. Arrange plums over the base. Thoroughly mix together the remaining ingredients for the topping, and pour over the plums. Bake until golden. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes Tip For an alternative flavour, try apricots instead of plums. 38

40 Apple pie Serves 12 Pastry: 300 g flour 1/2 tsp baking powder 200 g butter or margarine 100 g sugar 2 tsp vanilla sugar 1 egg Filling: 1000 g cooking apples 50 g raisins 50 g sugar 1/2 tsp cinnamon To glaze: 1 egg yolk 2 tbsp milk 1. Mix the flour, baking powder, butter or margarine, sugar, vanilla sugar and egg together, and knead to a smooth dough. 2. Use about 2 /3 of the mixture to make the base by pressing it evenly into the bottom of a greased and floured springform cake tin (Ø 26 cm). Make a rim about 2 cm high around the edges of the tin, and pre-bake for minutes. 3. Peel and core the apples, then either dice or slice them. Steam them gently in a saucepan together with the raisins, sugar, cinnamon and 3 tablespoons of water. Leave to cool and then place in the pre-baked pastry case. 4. Roll the remaining pastry out on a floured surface and place it over the apples. Press the edges down and bake. About 10 minutes before the end brush the surface with a mixture of milk and egg. Function: Fan plus Setting: C Shelf level: 1 Pre-bake for: minutes Duration: minutes 39

41 Cherry and almond torte Serves 12 Base: 150 g flour 1 tsp baking powder 100 g butter or margarine 50 g sugar 40 g ground almonds Filling: 2 jars of sour cherries (each approx. 680 g) Topping: 1 egg 70 g sugar 2 tsp vanilla sugar 4 tbsp double cream 3 tbsp cornflour 3 drops almond essence 100 g flaked almonds 1. Mix together the flour, baking powder, butter or margarine and sugar, and knead to a smooth dough. Spread evenly over the base of a greased springform tin (Ø 26 cm), and create a 2 cm high rim around the sides. 2. Prick all over with a fork, and scatter with almonds. Drain the cherries well, and arrange over the pastry. 3. Combine all the ingredients for the topping, pour over the cherries, and bake until golden. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes Aniseed knots Makes 30 Pastry: 300 g flour 1 tsp baking powder 1 egg 1 egg yolk 100 g sugar 1 tsp ground aniseed 75 g butter 50 ml double cream Toppin g: 150 g icing sugar 2 tbsp rum 1. Mix together the flour, baking powder, egg, egg yolk, sugar, aniseed, butter and cream, and knead to a smooth dough. Leave to one side for 30 minutes. 2. Then roll out on a floured surface to a thickness of 1 cm, and cut into strips 1 x 20 cm long. Make a 2 cm slit lengthways half way along, feed the ends of the strip through the slit and make a knot shape as shown in the illustration. 3. Arrange the knots on the glass tray, and bake until light golden. Mix the icing sugar with the rum, and brush over the warm biscuits Function: Fan plus Setting: C Shelf level: 2 and 3 Duration: minutes 40

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43 Cappuccino crumble slices Makes 16 Base: 350 g butter, melted 500 g flour 250 g sugar 2 tsp vanilla sugar A pinch of salt 2 tsp baking powder Filling: 25 g butter, melted 500 g quark 6 egg yolks 150 g sugar 2 tsp vanilla sugar 6 tsp instant cappuccino powder 3 tbsp almond liqueur 1 tbsp cornflour 6 egg whites 1. Mix together the flour, sugar, vanilla sugar, salt and baking powder. Pour in the melted butter, and rub together until you get a coarse crumble texture. 2. Transfer about 2 /3 of the mixture into the glass tray, and roll out to a smooth dough using a rolling pin. 3. To make the filling, combine the melted butter, quark, egg yolk, sugar, vanilla sugar, cappuccino powder, liqueur and cornflour. Beat the egg whites until stiff, and fold into the quark mixture. Spread over the pastry base. 4. Scatter the remaining third of the crumble mix over the quark mixture, and bake until golden. Function: Fan plus Setting: C Shelf level: 2 Duration: minutes Automatic Baked goods Streusel cake With filling Apricot streusel Serves 20 Base: 200 g quark 6 tbsp milk 8 tbsp oil 1 egg 100 g sugar 2 tsp vanilla sugar A pinch of salt 400 g flour 4 tsp baking powder Fruit filling: 2 x 400 g tins apricots Streusel topping: 200 g flour 125 g sugar 2 tsp vanilla sugar 125 g butter, diced 1/2 tsp cinnamon 1. Mix the quark with the milk, oil, egg, sugar, vanilla sugar and salt. Stir half of the mix into the flour and baking powder, and then knead in the rest. 2. Roll the mixture out onto the glass tray. Arrange the drained apricot halves on top. 3. Mix the ingredients for the streusel topping by hand until you have a coarse crumbly texture, then scatter over the fruit. Bake until golden. Function: Fan plus Setting: C Shelf level: 2 Duration: minutes 42

44 Open apple tart Serves 12 Base: 200 g flour 100 g butter 60 g icing sugar A pinch of salt 1 egg Filling: 600 g apples Juice of half a lemon 15 g butter 100 g sugar 20 ml apple juice Topping: Icing sugar 1. Mix together the flour, butter, icing sugar, salt and egg, and knead to a smooth dough. Place the dough in the refrigerator for 30 minutes. 2. Roll the dough out onto a floured surface, and use it to line the base of a Ø 26 cm flan or pie dish. Peel, core and cut the apples in thick slices. Arrange in the pastry case and dot with butter. Bake for about 30 minutes. 3. Caramelise the sugar in a pan on the hob, stirring all the time. Add apple juice, and stir to make a syrup. Pour over the apples, and bake for a further 10 minutes. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes As a variation, this tart can be baked using a filling made of 150 g crème fraîche, 2 eggs, 1tbsp icing sugar and 2 tsp vanilla sugar instead of the caramel. Pour this mixture over the apples at the end of the first 30 minutes of baking, and then continue baking. This recipe will take about 10 minutes longer than the recipe above. 43

45 Quark and raisin slices Makes 20 Base: 250 g butter or margarine 200 g sugar 2 tsp vanilla sugar 1 egg A pinch of salt 500 g flour 3 level tsp baking powder Topping: 1000 g quark 1 pkt custard powder 1 egg 200 g sugar 100 g raisins 1. Cream the butter or margarine, vanilla sugar, egg and salt. Fold in half of the flour and baking powder, then mix in the rest of the flour to make a crumbly mixture. 2. Press or roll half of the mixture into the base of a glass tray. 3. Beat together the quark, custard powder, egg and sugar. Fold in the raisins, and spread over the base. Sprinkle the rest of the crumble mixture over the top, and bake until golden. 4. As an alternative, omit the raisins, and instead arrange bottled cherries or apricots on the quark before scattering over the crumble topping. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes Automatic Baked goods Streusel cake With filling Tip Quark is a soft white cheese made from skimmed milk, so it is very low in fat and ideal for slimmers or people requiring a low-fat diet. It can be spread on toast, used instead of full-fat curd cheese in cheese cakes and other desserts, or served as a topping for fruit instead of cream or yoghurt. It can also replace butter in scrambled eggs or mashed and baked potatoes. 44

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47 Apple cinnamon cake Serves g soft butter 200 g sugar 4 eggs 450 g flour 3 level tsp baking powder 2 tbsp cinnamon 600 g apples 150 g cranberries Breadcrumbs 1. Beat the butter until creamy, and add the sugar and eggs a little at a time. Fold in the flour, cinnamon and baking powder. 2. Peel, core and finely slice the apples, and fold into the mixture with the cranberries. 3. Pour the mixture into a suitable greased ring tin (Ø 26 cm) for the setting you choose, and bake until golden. Function: Fan plus Microwave + Fan plus Setting: C 80 W C Shelf level: 1 1 Duration: minutes minutes Madeira cake Serves 12 Tip 200 g butter 200 g sugar 4 eggs Juice and zest of one lemon 200 g cornflour 50 g flour 1 tsp baking powder Orange juice may be used instead of lemon juice. For a special occasion, pierce the top of the cake several times with a fork and drizzle over Grand Marnier or Cointreau, and use chocolate icing instead of lemon icing. 1. Beat the butter, sugar and eggs together until creamy. Add the lemon juice and zest. 2. Sift together the flour with the cornflour and the baking powder, and fold into the mixture. 3. Transfer the mixture into a baking tin lined with baking parchment, and make a slight dip down the centre with a knife. Then bake until golden 4. When ready turn the cake out onto a wire rack, and peel off the paper. Dust with icing sugar or cover with lemon icing. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes 46

48 Apple tart Serves 12 Cake mix: 150 g butter or margarine 150 g sugar 2 tsp vanilla sugar 3 eggs Juice of half a lemon 150 g flour 1/2 tsp baking powder Filling: 750 g sharp dessert apples Icing sugar or apricot jam 1. Cream together the butter or margarine, sugar, vanilla sugar and eggs. 2. Sift the baking powder and flour together, and add to the creamed mixture together with the lemon juice. Spoon into a greased and floured springform cake tin (Ø 26 cm). 3. Peel, quarter and core the apples. Make several cuts into the top of each quarter and gently press into the cake mixture. Bake until golden. 4. Leave to cool to room temperature, then dust with icing sugar or spread a little apricot jam over the top. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes Automatic Baked goods Cakes Apple tart Walnut muffins Makes g raisins 5 tbsp rum 150 g butter 150 g sugar 2 tsp vanilla sugar 3 eggs 150 g flour 1 tsp baking powder 125 g walnuts, roughly chopped 18 muffin cases (approx. Ø 7 8 cm) 1. Drizzle the rum over the raisins, and leave for approx. 30 minutes. 2. Cream the butter and then mix in the sugar, the vanilla sugar, and the eggs. Sift the flour with the baking powder, and fold into the mixture together with the walnuts. Stir in the rum-soaked raisins. 3. Arrange double layers of muffin cases, one inside the other, on the glass tray. Spoon the mixture into the muffin cases and bake until golden. Function: Fan plus Setting: C Shelf level: 2 Duration: minutes Automatic Baked goods Cookies / Muffins Muffins without fruit 47

49 Blueberry cheesecake Serves 20 Base: 300 g flour 2 tsp baking powder 160 g butter or margarine 150 g sugar 1 egg Filling: 1500 g frozen blueberries, thawed 30 g cornflour 150 g sugar Topping: 250 ml double cream 200 g crème fraîche 3 eggs 3 tbsp cornflour 4 tsp vanilla sugar 50 g sugar 1. Mix together the flour, baking powder, butter or margarine, sugar and egg, and knead to a smooth dough. Roll out evenly in the glass tray. 2. Mix the cornflour and sugar into the blueberries, and spoon over the dough. 3. Combine all the ingredients for the topping, pour over the blueberries and bake until golden. Function: Fan plus Microwave + Fan plus Setting: C 150 W C Shelf level: 2 2 Duration: minutes minutes Sweet flan case Serves g butter or margarine 100 g sugar 1 egg 150 g flour 1/2 tsp baking powder 1. Beat together the sugar with the butter or margarine and the egg. Fold in the flour and baking powder. 2. Pour the mixture into a greased flan dish (Ø 26cm), and bake until golden. 3. Remove from oven, and immediately turn out onto a rack to cool. If it is difficult to get out of the tin, cover with a damp cloth for a few minutes. It should then come away easily. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes 48

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51 Iced Chelsea slices Makes 16 Base: 75 g quark 50 ml milk 40 ml oil 40 g sugar 2 tsp vanilla sugar 1/2 tsp vanilla essence A pinch of salt 200 g flour 4 tsp baking powder Filling: 100 g marzipan, diced small 50 g soft margarine 1 egg 125 g raisins 50 g chopped hazelnuts A pinch of cinnamon 1 tsp rum essence Topping: 75 g icing sugar 1 2 tbsp rum 1. Combine the quark, milk, oil, sugar, vanilla sugar and essence and salt. Fold in half of the flour and the baking powder, then knead in the rest of the flour. 2. Roll out the dough on a floured surface to a rectangle 1 /2 cm thick (25 x 30 cm), and place on the glass tray. 3. For the filling, mix together the marzipan, margarine and egg thoroughly. Add the raisins, hazelnuts, cinnamon and rum essence. Spread over the dough. 4. Form a 2 cm rim along the long edges of the dough, and bake until golden. 5. Whilst still hot, brush over the rum icing topping. Cut in half lengthways, and then into 8 slices, approx. 3 cm wide. Function: Fan plus Setting: C Shelf level: 2 Duration: minutes 50

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53 Chocolate cake Serves 12 Cake: 300 g dark chocolate 150 g butter 5 eggs 100 g sugar 100 g flour Topping: 100 g dark chocolate cake covering 1. Melt the chocolate and butter in a saucepan on the hob, and allow to cool. 2. Mix in the egg yolk, sugar and flour; then fold in the stiffly beaten egg whites. 3. Transfer the mixture into a greased springform tin (Ø 26 cm), and bake. 4. Spread the chocolate cake covering over the cooled cake. The consistency of the cake is moist due to the high chocolate content. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes Espresso slices Makes 20 Base: 250 g soft butter 180 g sugar 4 tsp vanilla sugar 4 eggs 250 g flour 1 tsp baking powder 100 ml espresso coffee, or 2 tsp instant espresso powder 100 g chocolate drops 100 g hazelnuts, ground Topping: 200 g icing sugar 4 tbsp espresso coffee 2 tbsp coffee, whiskey or mocha liqueur 1. Beat the butter until creamy, gradually adding the sugar, vanilla sugar and eggs alternately. Fold in the flour, baking powder, espresso or espresso powder and nuts. Finally stir in the chocolate drops. 2. Spread the base onto the glass tray, and bake until light brown. 3. Mix together the icing sugar, espresso and liqueur until smooth, and spread over the cake whilst still warm. Function: Fan plus Setting: C Shelf level: 2 Duration: minutes 52

54 Ring cake Serves g butter or margarine 200 g sugar 2 tsp vanilla sugar 5 eggs 1 tsp rum essence 500 g flour 4 tsp baking powder 125 ml milk 300 g raisins 100 g currants 100 g candied lemon peel 1. Beat together the butter or margarine with the sugar, vanilla sugar and eggs until creamy. 2. Sieve together the flour and baking powder, and fold into the flour with the milk and rum essence. Stir in the raisins, currants and candied peel. 3. Pour into a greased ring tin (Ø 24 cm), and bake. Function: Fan plus Microwave + Fan plus Setting: C 80 W C Shelf level: 1 1 Duration: minutes minutes Almond biscuits Makes g marzipan 2 egg whites 100 g sugar 2 tsp vanilla sugar A pinch of salt 1 tbsp kirsch 50 g flour 50 g flaked almonds 100 g dark chocolate cake covering 1. Chop the marzipan roughly. Mix in a bowl with the egg white, sugar, vanilla sugar and salt until smooth. Fold in the kirsch and the flour. 2. Spoon the mixture into a piping bag, and pipe 12 crescents, each about 1 1 /2 cm wide and not too flat, onto the glass tray lined with baking parchment. Leave space between the crescents, as they will spread during baking. 3. Scatter the flaked almonds over the crescents and press in lightly. Bake until golden. 4. When you take them out of the oven, the crescents will still be a little soft. Dip each end in melted cake covering when cool. Function: Fan plus Setting: C Shelf level: 2 and 3 Duration: minutes 53

55 Marble cake Serves g butter or margarine 200 g sugar 2 tsp vanilla sugar 4 eggs 4 tbsp rum 500 g flour 3 tsp baking powder 3 tbsp cocoa powder 3 tbsp milk 1. Cream the fat, sugar, vanilla sugar and eggs together. Stir in the rum, and fold in the flour and baking powder. 2. Stir the cocoa and milk into about 1 /3 of the mixture. 3. Spoon about 1 /2 of the remaining plain mixture into a greased and floured ring tin (Ø 26 cm). Add the cocoa-flavoured mixture, and finally the rest of the plain mixture. 4. Swirl a fork through the mixture to give a marbled effect, and bake as follows. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes Automatic Baked goods Cakes Marble cake 54

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57 Fruit loaf Serves 12 Dough: 100 g honey 4 eggs 2 tbsp rum 2 tsp cinnamon A pinch of ground cloves 175 g flour 1 tsp baking powder Fruit: 175 g hazelnuts, coarsely chopped 175 g apricots or figs, finely chopped 175 g prunes, finely chopped 325 g raisins 2 tbsp rum 4 tbsp orange liqueur 1. Combine all the fruit with the rum and the orange liqueur. Cover, and leave to soak for about 3 hours. 2. Beat together the honey and eggs until creamy. Stir in the rum, cinnamon and cloves, and fold in the flour and baking powder. Finally fold in the fruit mixture. 3. Grease and line a 30 cm loaf tin, and pour in the mixture. Bake until brown. 4. When cool, wrap in aluminium foil and keep in an airtight tin for a week before serving. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes 56

58 Chocolate cherry muffins Makes 12 Cake mixture: 100 g mocha or bitter chocolate 100 g butter 3 eggs 80 g icing sugar 10 g instant cappuccino powder 100 g flour 1 tsp baking powder Filling: 200 g Mascarpone cheese 70 g icing sugar 1 egg 10 g flour 200 g jar of cherries, drained 12 muffin cases, 7 cm Ø 1. Melt the chocolate using microwave solo for 2 3 minutes at 450 Watts. 2. Beat the butter until creamy, stir in the eggs and sugar alternately, a little at a time. Fold in the cooled melted chocolate, the cappuccino powder and the flour and baking powder. 3. Blend together the mascarpone, icing sugar, egg and flour for the filling. Drain the cherries. 4. Spoon half the chocolate mixture into the bottom of the muffin cases, followed by half of the cherries and all of the mascarpone mixture. Then add the rest of the chocolate mix and the cherries. Bake, then decorate with plain or milk chocolate cake covering if preferred. Function: Fan plus Microwave + Fan plus Setting: C 150 W C Shelf level: 1 1 Duration: minutes minutes Automatic Baked goods Cookies / Muffins Muffins/with fruit The mixture can be baked in a large cake tin instead of muffin cases. Double the quantity of fruit and increase the baking time to approx. 50 minutes. Apricots can be used instead of cherries. 57

59 Cherry strudel Serves 16 Ti Pastry: 300 g flour A pinch of salt 4 tbsp oil ml warm water 1 tbsp oil for brushing Filling: 200 g crème fraîche 4 tsp vanilla sugar 1 tsp cinnamon 30 g butter 60 g breadcrumbs 2 jars sour cherries (each weighing 680 g), drained To glaze: 6 tbsp melted butter Icing sugar 1. Mix the flour with the 4 tbsp oil, salt and water, and knead to a smooth dough until it no longer sticks to your fingers. The longer it is kneaded, the more elastic it becomes, and the better and easier it is to roll out and stretch. Brush the 1 tbsp oil over the dough, and set to one side for 30 minutes. 2. Brown the breadcrumbs in the butter on the hob. Combine the crème fraîche with the vanilla sugar and the cinnamon. Roll the dough out thinly on a cloth that has been sprinkled with flour. Spread the crème fraîche mixture over the pastry, leaving a 3 cm border all the way round. Scatter the breadcrumbs over the crème fraîche, and arrange the drained cherries on top. 3. Fold the border inwards, pressing it down lightly. Roll the strudel up along the long side of the cloth, and transfer to the glass tray. Brush with butter, and bake. Dust with icing sugar. Function: Fan plus Setting: C Shelf level: 2 Duration: minutes + pre-heating Serve hot or cold with a home-made custard or vanilla sauce. Apple strudel makes a delicious alternative. To make this, peel and slice or dice 1000 g sharp apples, and mix with 175 g raisins, 80 g pine nuts, 70 g sugar, 1 tsp cinnamon and 1 tbsp rum. Brown about 50 g breadcrumbs in 30 g butter, and scatter over the rolled out pastry. Spread the apple mixture over and roll up as before. 58

60 Shortbread biscuits Makes g flour 85 g sugar 2 tsp vanilla sugar 1 1 /2 tsp vanilla essence 175 g butter or margarine 1. Knead the flour, sugar, vanilla sugar, vanilla essence and butter or margarine to a smooth dough. Leave to stand for 30 minutes. 2. Roll out on a floured surface to a thickness of 3 mm and cut biscuits using shaped cutters. Transfer the biscuits to a glass tray, and bake until golden. Function: Fan plus Setting: C Shelf level: 2 and 3 Duration: minutes Nut crunchies Makes ml double cream 100 g brown sugar 10 g butter 1/2 tbsp flour 80 g sesame seeds 80 g pumpkin seeds, roughly chopped 80 g sunflower seeds, roughly chopped 1/2 tsp vanilla essence 1. Toast the sesame seeds gently in a pan without fat. 2. Put the cream, sugar, butter and flour into a pan, and bring to the boil, stirring all the time. Remove from the heat, and add the sesame seeds, pumpkin seeds and sunflower seeds, as well as the vanilla essence. 3. Line the glass tray with baking parchment, and using two teaspoons, spoon out blobs of mixture. Bake until golden but do not over-bake, as the taste will become bitter. Function: Fan plus Setting: C Shelf level: 2 and 3 Duration: minutes 59

61 Gingerbread slices Makes 50 Base: 250 g flour 1/4 tsp baking powder 170 g soft butter 120 g sugar 2 tsp vanilla sugar Zest of 1 orange 1/2 tsp ground ginger Topping: 75 g apricot jam 75 g preserved ginger, finely chopped 1. Rub together the flour, baking powder, butter, sugar, vanilla essence, orange zest and ginger to make fine crumbs. 2. Knead half of the crumb mixture to a smooth dough, and roll out to about 2 /3 of the size of the glass tray to make a base. 3. Spread with apricot jam, scatter with the ginger, and sprinkle the rest of the crumbs over the top. Bake until golden. 4. Whilst still warm, cut into 2 x 4 cm slices. Function: Fan plus Setting: C Shelf level: 2 Duration: minutes Choc rum raisin squares Makes 90 4 egg yolks 250 g sugar 4 tsp vanilla sugar 4 egg whites Juice of 1 /2 a lemon A pinch of salt 250 g flour 250 hazelnuts, roughly chopped 200 g raisins soaked in 40 ml rum 200 g dark chocolate, grated Topping: Dark chocolate cake covering 1. Drizzle the rum over the raisins, and steep for about 30 minutes. 2. Cream the egg yolks, sugar and vanilla sugar. Fold in the stiffly beaten egg whites. 3. Fold in the lemon juice, salt, flour, hazelnuts, rum/raisin mixture and grated chocolate. 4. Transfer the mixture into a glass tray, and bake until golden. 5. Spread with melted chocolate cake covering whilst still warm, and cut into 3 x 3 cm squares. Function: Fan plus Setting: C Shelf level: 2 Duration: minutes 60

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63 Mocha macaroons Makes 40 2 egg whites 130 g caster sugar 125 g almonds 125 g dark chocolate, grated 1 tsp espresso or instant coffee powder 1. Brown the almonds in the grill pan without fat, and leave to cool. Combine with the grated chocolate and espresso powder. 2. Beat the egg whites very stiffly, gradually adding the sugar towards the end. Carefully fold in the almond mixture. 3. Line the glass tray with baking parchment. Using 2 teaspoons, spoon little balls of the meringue mixture onto the baking tray, and bake until light and airy. Function: Fan plus Setting: C Shelf level: 2 and 3 Duration: minutes 62

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65 Olive bread Serves g flour 1 1 /2 sachets (10 g) of dried yeast 150 ml white wine 50 ml olive oil 100 g ham, finely diced 100 g pecorino cheese, grated 4 eggs 1 tsp dried marjoram 1/2 1 tsp salt 100 g chopped walnuts 100 g black olives, roughly chopped 1. Mix the flour, yeast, wine and oil, and knead to a smooth dough. Set aside for 1 hour to prove. 2. Combine the ham, cheese, eggs, marjoram, salt and walnuts, and knead into the dough. Finally knead in the olives. 3. Transfer the soft dough into a 32 cm long loaf tin, and prove in the oven at 50 C for 60 minutes, then bake. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes 64

66 Quick herb ciabatta Serves 20 Dough: 125 ml lukewarm milk 125 ml lukewarm water 20 g fresh yeast or 1 sachet of dried yeast 475 g flour 2 tsp salt 2 tbsp oil Filling: 1 onion, finely diced 1 clove garlic, finely diced 1 tbsp oil 1 tbsp chopped parsley 1 tbsp chopped dill 1 tbsp chopped chives 1 tbsp chopped basil 1 egg 1 tbsp crème fraîche Salt and pepper 1. Mix together the milk, water and crumbled yeast. Add to the flour, salt and oil, and knead to a smooth dough. Leave to prove for 30 minutes at room temperature. 2. For the filling, sauté the onion and garlic in the oil. Then add the herbs, egg, crème fraîche, salt and pepper. 3. Knead the dough briefly, and roll out to a rectangle 30 cm x 40 cm. Spread over the filling, leaving a 2 cm border all the way round. 4. Roll up the dough along the shorter side. Transfer to the glass tray, and leave to rise for approx. 30 minutes. Bake until golden. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes Automatic Baked goods Bread Baguettes Garlic should always be used fresh. To tell how fresh it is, look at the cloves. They should be nice and firm with a tight fitting skin. They will either be white in colour or have a purple tinge to them. Garlic should be stored somewhere cool and dry, but not in the refrigerator. 65

67 Snacks and starters

68 AN APPETISING START It is said that anticipating something is as good as enjoying it, and this is never so true as for a beautifully prepared meal. A tasty starter whets the appetite, and excites the taste buds to crave further stimulation in the main course. If these light bites simply taste too good to be a starter, you can double the quantities and serve them as a main course! However you wish to serve them, we wish you bon appetit.

69 preparation tips 68

70 Game terrine Serves g hare or rabbit, diced 2 onions, finely diced 100 g white bread, diced 5 tbsp sherry 6 tbsp cream Salt and freshly ground black pepper 1 tsp thyme, finely chopped 1 egg 125 g crème fraîche 750 g mushrooms, sliced 1 onion, finely diced 20 g butter Turn out whilst warm or cold, cut into 10 slices, and serve with Cumberland sauce and white bread. 1. Combine the diced meat, 2 diced onions and bread in a bowl. Mix the sherry, cream, salt, pepper and thyme together, and add to the meat. Mix well, and leave to stand for about an hour. 2. Gently fry the remaining onion in the butter, add the mushrooms and continue to fry until all the liquid has evaporated. 3. Using a hand-held blender, coarsely blend the meat mixture, gradually adding the egg and crème fraîche. Chop the mushrooms coarsely, and fold into the rest of the mixture. 4. Transfer into a greased 1 1 /2 litre loaf tin or terrine, and bake uncovered. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes Baked artichoke hearts Serves tinned artichoke hearts 200 ml double cream 100 g cream cheese with herbs 100 g Cheddar cheese, grated 75 g ham, diced A little grated nutmeg and seasoning, to taste 1. Gently heat together the cream, cream cheese and half of the Cheddar, stirring until smooth. Season with salt, pepper and nutmeg to taste. Add the diced ham. 2. Arrange the drained artichoke hearts in the bottom of a suitable dish, pour over the cheese sauce, and scatter the rest of the cheese over the top. Grill until golden. Function: Grill Setting: Fixed Shelf level: 2 Duration: 8 10 minutes + 5 minutes pre-heating 69

71 Marinated peppers Serves 4 3 yellow peppers 3 red peppers 3 orange peppers Marinade: 6 tbsp olive oil 4 tbsp white wine 4 tbsp white wine vinegar 1 clove of garlic, crushed Salt and pepper 3 tsp mixed herbs 1. Combine all the ingredients for the marinade in a jug. 2. Quarter the peppers, and remove the seeds and the pith. Place skin side up in the glass tray, and grill until the skin blisters and blackens. 3. Remove from the oven, and place the peppers in a polythene bag for about 10 minutes to sweat. Then peel off the skins. 4. Transfer to a serving dish, and pour over the marinade. Leave for several hours for the peppers to absorb the flavours, and serve with French bread. Function: Grill Setting: Fixed Shelf level: 3 Duration: 6 8 minutes + 5 minutes pre-heating 70

72 Parma ham stuffed with cheese Serves 8 8 slices of wafer thin Parma ham 150 g Feta cheese, cut into 8 small cubes Place one cube of Feta cheese on each slice of Parma ham. Then roll them up. Arrange on the glass tray, and grill. Function: Grill Setting: Fixed Shelf level: 3 Duration: 3 minutes each side + 5 minutes pre-heating Tomarella Toast Serves 4 4 slices of white bread 200 g tomatoes, diced 100 g sliced ham, diced 150 g Mozzarella cheese, diced A pinch of mixed herbs, salt and pepper 1/2 tsp fresh basil, chopped 1. Liberally season the diced tomatoes and ham with salt, pepper and herbs and mix well. Place the bread (lightly toasted if liked) on the glass tray, and spoon the tomato mixture over. 2. Add plenty of Mozzarella cheese to each slice of toast, and scatter more mixed herbs and basil over the top. Toast under the pre-heated grill. Function: Grill Setting: Fixed Shelf level: 2 or 3 Duration: 7 9 minutes + 5 minutes pre-heating 71

73 Goats cheese on toast Serves 5 5 slices of bread 200 g goats cheese 3 tbsp white wine Black pepper 1/2 tsp oregano 1 tsp parsley, chopped 1 clove of garlic, crushed 1. Pre-heat the grill, then toast one side of the bread lightly. Cut in half diagonally. 2. Mix together the goats cheese with the rest of the ingredients. Spread over the toast triangles and grill for 6 8 minutes until golden. Function: Grill Setting: Fixed Shelf level: 4 Duration: 6 8 minutes Chicken loaf Serves g chicken breast 50 g bacon, diced 1 small onion, diced 2 slices white bread 75 g crème fraîche 2 eggs Salt and pepper 1 carrot, finely grated 1. Roughly chop the chicken breast. Place in a food processor with the bacon, onion, bread, crème fraîche and eggs, and blend until smooth. Season with salt and pepper. Fold in the grated carrot. 2. Transfer into a suitable lightly greased, rectangular dish (20 cm long), smooth the top, and bake uncovered. 3. Remove from the oven, and allow to cool a little in the dish. Then turn out onto a serving dish. Slice, and serve warm or cold with chunks of French bread. Function: Fan plus Microwave + Fan plus Setting: C 300 W C Shelf level: 1 1 Duration: minutes minutes 72

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75 Salmon trout loaf Serves 10 1 small onion, diced 20 g butter 750 g salmon trout fillet 90 g white bread 1 egg Salt, pepper and a little ground nutmeg 350 ml cream 1 tbsp fresh dill, chopped 1. Sauté the onions in the butter. Keep one salmon trout fillet for later on. Flake the rest, and add to the onions. 2. Remove the crusts from the bread, and dice. Combine with the egg, seasoning and cream, and stir into the fish mixture. Leave to stand for 1 hour. 3. Blend the mixture until smooth in a food processor. Fold in the dill, and spoon half of the mixture into a greased, rectangular loaf tin or terrine. Place the remaining piece of fillet on top, and top with the rest of the fish mixture. 4. Cover the dish, and bake using Fan plus or Microwave + Fan plus for the durations given below. If using Microwave Solo, use 600 Watts for the first 5 minutes and then 450 Watts for the remaining 15 minutes. 5. Allow to cool and then pour off any excess liquid. Turn out and cut into slices. Function: Fan plus Microwave + Fan plus Setting: C 300 W C Shelf level: 1 1 Duration: minutes minutes Ti Function: Microwave Setting: 600 W W Shelf level: 1 Duration: minutes Dill is one of the few herbs which has always been used in cooking, and was not originally utilised for medical purposes. It should only be combined with everyday ingredients such as salt, pepper, onions, parsley and garlic, and never with anything that has a distinctive flavour of its own. 74

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77 Soups

78 THE PERFECT CO MFORT FOOD Soup makes the ideal starter for a sumptuous feast, or a low-calorie option for a main course. Potatoes, pulses, vegetables, fish and seafood can all be simmered with stock to make a tasty soup. Serve it as it comes, chunky and wholesome, or liquidise it, adding cream to give variety and elegance. Psychologists tell us that soups have a calming effect and give us a sense of well-being. The perfect comfort food!

79 preparation tips 78

80 Tomato soup with basil cream Serves g carrots, peeled and diced 1 onion, diced 10 g butter 1 tin (850 g) tomatoes Salt and pepper 250 ml vegetable stock 1/ 1 2 tsp sugar 4 tbsp basil, chopped 100 ml double cream 1. Place the carrots, onion and butter in a suitable container. Cover and cook for 8 minutes at 850 Watts. 2. Add the tomatoes with their juices, seasoning, stock and sugar, and cook covered for 6 minutes at 450 Watts. Purée the soup. If it is too thick, add a little more water or stock. 3. Purée the cream and basil, and then beat until it is thick but not too stiff. Pour the soup into bowls, and top with a tablespoon of the cream mixture. Decorate with fresh basil. Function: Microwave Setting: 850 W W Shelf level: 1 Duration: minutes Automatic Cook Soup 1.7 kg Pumpkin soup Serves 6 1 onion, diced 1 tbsp oil 500 g pumpkin flesh, diced 125 ml milk 375 ml vegetable or chicken stock Salt and white pepper 1 tsp sugar 10 g butter 1 tbsp crème fraîche 6 tbsp double cream 1 tbsp pumpkin seeds, roughly chopped 1. Sauté the onion in the oil in a suitable covered dish for approx. 4 minutes at 850 Watts. 2. Add the diced pumpkin, milk, stock and seasoning. Cover, and cook for 6 minutes at 850 Watts. Stir, and cook for a further 12 minutes at 450 Watts. Purée the soup, then stir in the butter and crème fraîche. 3. Pour the soup into 6 bowls. Spoon 1 tablespoon of cream into each, and scatter a few pumpkin seeds over the top Function: Microwave Setting: 850 W W W Shelf level: 1 Duration: minutes Automatic Cook Soup 1.1 kg 79

81 Clear mushroom soup with Parmesan dumplings Serves 6 30 g dried mushrooms 500 ml water 2 onions, diced 800 ml mushroom or beef stock Salt and pepper 3 tbsp sherry 1 tsp chopped chives For the dumplings: 125 ml milk 10 g butter 50 g semolina 1/ 1 2 beaten egg 20 g grated Parmesan Salt 1. Soak the mushrooms in a little warm water for approx. 10 minutes. Add the onions and stock, cover and cook for approx. 15 minutes at 850 Watts. Strain through a sieve, and add the salt, pepper and sherry to the clear soup. 2. For the dumplings mix together the milk, butter, semolina, beaten egg, Parmesan and salt in a bowl. Cover, and bring to the boil by heating for approx. 4 minutes at 850 Watts. Continue to cook for a further 5 minutes at 150 Watts, stirring from time to time, until the mixture has thickened. 3. Using your fingers or a wet teaspoon, make small dumplings from the mixture and drop them into the hot soup. Transfer the soup to serving bowls, scatter with chopped chives, and serve. Function: Microwave Setting: 850 W W W Shelf level: 1 Duration: minutes Red pepper soup Serves g red peppers, deseeded and diced 1 onion, diced 20 g butter 500 ml vegetable or chicken stock 3 tbsp white wine Salt and white pepper 100 g cream cheese with herbs 1. Place the peppers, onions, butter, stock, wine and seasoning in a suitable container, cover and cook for approx. 8 minutes at 850 Watts. Stir, and continue to cook for a further 8 minutes at 450 Watts. 2. Purée the soup, and pour into serving bowls. Drop teaspoons of the cream cheese on top of the soup, and serve immediately. 3. Alternatively, mix together 10 g soft butter, 2 egg yolks, 40 g quark and 40 g breadcrumbs. Make little dumplings, and drop them into the hot soup. Stand for 5 minutes before serving. Function: Microwave Setting: 850 W W Shelf level: 1 Duration: minutes 80

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83 Cream of sweetcorn soup Serves 4 1 tin sweetcorn (280 g) 1 onion, diced 20 g butter 20 g flour 500 ml vegetable stock 1 chilli, deseeded and finely diced Chilli powder, salt, pepper and sugar 100 ml double cream 100 g bacon, diced 1. Drain the sweetcorn, and place about 3 /4/ of it into a suitable container. Add the onion, stock, chilli and seasoning. Knead together the butter and flour, and add to the vegetables and stock. Cover, and cook for approx. 5 minutes at 850 Watts, then a further 8 minutes at 450 Watts. 2. Purée the soup and add the cream followed by the rest of the sweetcorn. 3. Place a sheet of kitchen paper on a plate, arrange the diced bacon on it and cook for 3 minutes at 850 Watts. 4. Heat the soup through, and scatter the bacon over the top before serving. Function: Microwave Setting: 850 W W W Shelf level: 1 Duration: minutes Minestrone Serves 4 50 g diced bacon 1 onion, diced 100 g green beans, chopped 100 g peas 100 g celery, chopped 100 g carrots, sliced 150 g diced potatoes or 50 g fine noodles 1000 ml beef or vegetable stock 2 tsp Italian mixed herbs (oregano, thyme and parsley) 1 2 tomatoes 100 g Parmesan, grated Salt (optional) 1. Place the stock, bacon, onion, beans, peas, celery, carrots, potatoes or noodles and herbs in a suitable container, cover and cook for 10 minutes at 850 Watts. Continue to cook for a further 15 minutes at 450 Watts, stirring from time to time. 2. Skin and dice the tomatoes, and add to the soup. 3. Scatter generously with grated Parmesan, or serve the cheese separately for people to help themselves. Function: Microwave Setting: 850 W W Shelf level: 1 Duration: minutes Automatic Cook Soup 1.8 kg 82

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85 Fish soup Serves ml fish stock 4 onions, sliced 2 bay leaves Salt 250 g salmon fillet, diced 250 g cod fillet, diced 4 tbsp lemon juice 1/ 1 2 / head of celery, diced 5 tbsp white wine 3 pickled gherkins, finely diced 150 g prawns 2 tbsp horseradish sauce 150 g sour cream 2 tsp dill 1. Place the stock, onions, bay leaves and salt in a suitable container, cover and cook for approx. 12 minutes at 850 Watts. 2. Drizzle the diced fish with lemon juice, and add to the stock together with the celery, wine, gherkins, prawns and horseradish. Cover, and cook for 12 minutes at 850 Watts. 3. Stir the sour cream into the soup a teaspoon at a time, and sprinkle with dill. Serve with chunks of fresh French bread. Function: Setting: Shelf level: Duration: Microwave 850 W W Oven floor minutes 84

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87 Cream of potato soup with chervil Serves 6 40 g butter or margarine 1 onion, diced 1 small packet (approx. 30 g) instant potato powder 250 ml vegetable stock 250 ml cream 100 ml milk 2 tsp chopped chervil Salt 1. Place the butter or margarine with the onion in a container, cover and sauté for 2 minutes at 850 Watts. 2. Stir in the remaining ingredients, stir, cover and cook for a further 10 minutes at 450 Watts. Blend before serving. 3. As an optional garnish, add 100 g finely chopped grilled bacon or 100 g finely sliced smoked salmon to the soup. For a more filling soup, add 250 g finely diced potato and a handful of cooked prawns to the rest of the vegetables before cooking. Function: Microwave Setting: 850 W W Shelf level: 1 Duration: minutes Automatic Cook Soup 0.7 kg Cream of broccoli soup Serves 6 1 onion, diced 20 g butter 600 g broccoli florets 600 ml beef or vegetable stock 100 ml double cream Salt, grated nutmeg and ground mixed spice 1. Place the onion and butter in a suitable container, cover and sauté for about 3 minutes at 850 Watts. 2. Add the broccoli, stock and seasoning, and cover. Cook for 7 minutes at 850 Watts, and then for a further 5 minutes at 450 Watts. Remove 6 small broccoli florets. 3. Purée the rest of the broccoli and stock mixture with the cream. Cover, and heat through briefly if necessary before serving. Decorate each serving with a piece of broccoli. Function: Microwave Setting: 850 W W W Shelf level: 1 Duration: minutes Automatic Cook Soup 1.3 kg 86

88 Cream of rocket soup Serves g rocket leaves 1 onion, diced 10 g butter 300 g cream cheese 750 ml vegetable stock Salt and pepper Lemon juice 1. Place the onion and butter in a suitable container, cover and sauté for 2 minutes at 850 Watts. 2. Mix the cream cheese into the onions. Shred the rocket leaves, and add to the cream cheese mixture, keeping back about a tablespoon for decoration. Stir in the stock, cover, and cook for about 7 minutes at 850 Watts. 3. Purée the soup, and season with salt, pepper and lemon juice. Scatter the remaining rocket leaves over, and serve. Function: Microwave Setting: 850 W W Shelf level: 1 Duration: minutes Cauliflower soup with cheese croutons Serves 4 1 head of cauliflower 1 small onion, diced 10 g butter Salt, pepper and grated nutmeg 600 ml vegetable stock 100 ml double cream 2 tomatoes, deseeded and diced 1 tbsp chopped parsley 2 slices of bread 2 tbsp grated Cheddar or Gouda cheese 1. Cut the cauliflower into florets. Place in a suitable container with the onion, butter, stock and seasoning. Cover, and cook for 8 minutes at 850 Watts, then for a further 10 minutes at 450 Watts. 2. Remove about 3 tbsp of the cauliflower, and then purée the rest together with the stock and cream. Add the diced tomato and the rest of the cauliflower to the soup. Cover and heat through for 5 minutes at 850 Watts. 3. Pre-heat the grill. Arrange the cheese over the sliced bread, and grill on the 3rd shelf level until golden. Cut into cubes, and scatter over the soup just before serving. Function: Microwave Setting: 850 W W W Shelf level: 1 Duration: minutes 87

89 Prawn curry soup Serves 2 1 tbsp oil 1 clove of garlic, finely chopped 250 g prawns 2 tbsp curry powder 1/ 1 2 / tsp ground coriander 4 tbsp lemon juice 50 g creamed coconut, or 100 ml coconut milk 400 ml fish stock Salt and pepper Chilli powder 1 tsp chillis, finely diced (optional) 1. Place the oil, garlic and prawns in a suitable container, cover and cook for 8 minutes at 850 Watts. 2. Add the curry powder, coriander, lemon juice, creamed coconut or coconut milk, stock, chilli powder to taste and seasoning. Cover, and cook for 5 minutes at 850 Watts, followed by 10 minutes at 450 Watts. Function: Microwave Setting: 850 W W W Shelf level: 1 Duration: minutes Viennese gardener s soup Serves 4 30 g butter 1 onion, diced 100 g leeks, sliced in rings 200 g potatoes, sliced 250 g mixed vegetables, or approx. 80 g each of cauliflower, carrots and broccoli 750 ml beef stock Salt, pepper and ground nutmeg 250 ml double cream 1 tsp each of chopped basil and parsley 1. Place the butter, onion, leeks, potatoes, vegetables, stock and seasoning in a suitable container. Cover, and cook for 10 minutes at 850 Watts, then for a further 15 minutes at 450 Watts. 2. Put some of the vegetables to one side. Purée the rest of the vegetables with the liquid, then add the cream and herbs. 3. Return the vegetables to the soup, and serve. Function: Microwave Setting: 850 W W Shelf level: 1 Duration: minutes Automatic Cook Soup 1.6 kg 88

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91 Casseroles and savoury bakes

92 THE PLE ASU RE OF YOUR COMPANY Casseroles and savoury bakes offer an enormous amount of variety. You can be as creative as you like, combining different ingredients depending on what is in season or what you have stored in your larder. These recipes are simple to prepare, and are certain to be a hit with your friends and family. And any leftovers can simply be refrigerated or frozen, and reheated later!

93 preparation tips 92

94 Salmon pasta bake Serves g salmon fillet, slightly flaked 250 g broccoli florets 125 g pasta shapes, e.g. farfalle 250 ml double cream 125 ml milk 125 g crème fraîche Salt and pepper 150 g grated Cheddar or Gouda 1. Cook the pasta in rapidly boiling salted water until al dente, and drain. Place in a suitable Ø 24 cm casserole dish with the flaked salmon, the broccoli and half of the cheese, and mix thoroughly. 2. Combine the crème fraîche, the cream and the milk, and season with salt and pepper. Pour over the pasta, sprinkle with the rest of the cheese and bake uncovered. Function: Microwave Fan plus + Fan plus Setting: 300 W C C Shelf level: 1 1 Duration: minutes minutes Automatic Cook Bakes/Gratin Pasta bake Asparagus gratin Serves g asparagus 150 g ham, diced 100 g Parmesan cheese, grated 100 g Cheddar or Gouda cheese, grated 50 g melted butter Salt and sugar 2 tbsp chopped parsley 1. Trim the asparagus stalks, and place in a suitable dish with some salt, sugar and 3 tbsp water. Cover, and cook for 5 minutes at 850 Watts, then for a further 7 minutes at 450 Watts, making sure it does not become too soft. Drain. 2. Arrange the asparagus in the bottom of a suitable dish, and pour over half of the butter. 3. Mix together the ham, Parmesan, Cheddar or Gouda and parsley. Sprinkle over the asparagus, and place under the grill for 6 8 mintues until golden. Function: Microwave Setting: 850 W W Shelf level: 1 Duration: minutes 93

95 Pasta bake Serves g macaroni 30 g butter 3 onions, diced 2 red peppers, diced 200 g carrots, sliced 600 g tomatoes, roughly chopped 200 ml vegetable stock 300 g crème fraîche 150 ml milk Pepper and garlic salt 200 g ham, raw or cooked, diced 200 g goats cheese with herbs, diced 150 g Cheddar cheese, grated 1. Cook the macaroni in rapidly boiling salted water until al dente. Drain. 2. Fry the onions gently in the butter. Add the diced peppers and carrots, and continue to fry for a minute or two. Pour in the stock. Combine the crème fraîche with the milk, pepper and garlic salt, and mix into the vegetables. Bring to the boil, stirring all the time. 3. Transfer the macaroni, tomatoes, ham and goats cheese into a suitable dish, stir in the vegetable mixture, sprinkle with grated Cheddar, and bake until golden. Function: Fan plus Microwave + Fan plus Setting: C 300 W C Shelf level: 1 1 Duration: minutes minutes Automatic Cook Bakes/Gratin Pasta bake Leek and potato bake Serves g potatoes, peeled weight, sliced 350 g leeks, sliced in rings 200 g ham or salami, cut into strips 125 g crème fraîche 250 ml double cream 200 g cream cheese with chives Salt, pepper and grated nutmeg 150 g Emmental cheese, grated 1. Place the potatoes, leeks and ham or salami in a suitable dish, and mix thoroughly. Combine the crème fraîche, cream cheese, cream and seasoning, and pour over the potato mixture. 2. Sprinkle with the grated cheese, and bake uncovered. Function: Fan plus Microwave + Fan plus Setting: C 300 W C Shelf level: 1 1 Duration: minutes minutes 94

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97 Beef casserole with beetroot and white cabbage Serves 4 1 onion, diced 20 g butter 200 g beef, diced 250 ml beef stock 200 g potatoes, diced 250 g white cabbage, shredded 200 g beetroot, grated 75 g leeks, finely chopped 1 2 tbsp red wine vinegar Salt 150 g crème fraîche 1 tbsp chopped parsley 1. Place the onion, butter, meat and stock in a suitable dish, cover and cook for 5 minutes at 850 Watts. 2. Add the potatoes, cabbage, beetroot, leeks, red wine vinegar and salt. Cook for 5 minutes at 850 Watts, and then for a further 20 minutes a 450 Watts. 3. Stir in the crème fraîche, scatter with parsley and serve. Function: Microwave Setting: 850 W W W Shelf level: 1 Duration: minutes Automatic Cook Stew 1.2 kg Red pepper and rice casserole Serves 4 75 g bacon, diced 1 onion, finely diced 2 red peppers 75 g bottled peppers, e.g. anti-pasti 125 g courgettes 250 g smoked sausage or pepperoni, sliced 250 g tomatoes, diced 70 g long grain rice 250 ml vegetable stock 3 tbsp tomato purée Salt and pepper 1. Quarter the peppers, remove the seeds and the pith, and cut into thin strips. Peel and slice or dice the courgetttes. 2. Transfer the peppers and courgettes into a suitable dish with all the other ingredients, stir well, cover and bake, stirring halfway through the baking time. Function: Fan plus Microwave Setting: C 850 W W Shelf level: 1 1 Duration: minutes minutes 96

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99 Aubergine moussaka Serves g aubergines 50 ml (3 tbsp) olive oil 1 onion, diced 30 g butter 750 g minced beef 125 ml white wine 1 tin tomatoes (drained weight 480 g) 2 tbsp chopped parsley Salt and pepper 3 tbsp breadcrumbs 2 egg whites 500 ml béchamel sauce 2 egg yolks 100 g grated Cheddar 1. Cut the aubergine into 1 cm thick slices, sprinkle with salt, and leave for 20 minutes to draw out the liquid. 2. Sauté the onion in the butter. Add the mince, and brown whilst stirring. Chop the tinned tomatoes roughly, and add with the parsley and wine to the meat. Season liberally with salt and pepper, and simmer for about 15 minutes. Fold in the breadcrumbs the egg whites. 3. Rinse the aubergines under cold water, pat dry and fry in olive oil until golden. 4. Arrange half of the aubergines in the bottom of a suitable dish (32 x 22 cm), and then add the meat mixture. Add the rest of the aubergines. Mix the egg yolk and about 2 /3/ of the cheese into the béchamel sauce. Spread the sauce over the aubergines, and sprinkle with the rest of the cheese. Bake in the oven, uncovered until golden. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes 98

100 Salmon lasagne Serves g lightly smoked or fresh salmon, thinly sliced Approx. 12 sheets of dried lasagne, not pre-cooked 2 onions, diced 20 g butter 2 tbsp flour 600 ml milk 300 ml double cream Salt and pepper 2 tbsp fresh dill, chopped 3 tbsp lemon juice 1 finely shredded fennel bulb 100 g Cheddar cheese, grated 1. Lightly fry the onions in the butter. Add the flour, mixing well. Keep stirring whilst you add the milk and cream. Season liberally with salt, pepper and lemon juice. Simmer for 10 minutes, then stir in the dill. 2. Spread some of the sauce over the bottom of an oven-proof dish, and place 4 sheets of lasagne on top, followed by a layer of fennel and salmon. Build up with a further layer of sauce, lasagne, fennel, and salmon. Top with the rest of the lasagne and finally the remaining sauce, and sprinkle with grated cheese before baking uncovered. Function: Fan plus Microwave + Fan plus Setting: C 300 W C Shelf level: 1 1 Duration: minutes minutes Automatic Cook Bakes/Gratin Lasagne Chicken risotto Serves g chicken or turkey breast 100 g each of carrots, leeks and mushrooms 20 g butter 1 tbsp curry powder 1 sachet of saffron threads Salt and pepper 150 g risotto rice (e.g. arborio) 600 ml chicken stock 50 g flaked almonds 1. Cut the chicken or turkey into strips, and thinly slice the carrots, leeks and mushrooms. Place in a suitable dish. 2. Add the butter, seasoning, rice and stock, and cover. Cook for 10 minutes at 850 Watts, and a further 15 minutes at 450 Watts. Scatter with almonds, and serve. Function: Microwave Setting: 850 W W Shelf level: 1 Duration: minutes Automatic Cook Stew 1.6 kg 99

101 Savoy cabbage casserole Serves g potatoes, diced 600 g Savoy cabbage, roughly chopped 2 Danish smoked sausages, sliced 1 tsp caraway seeds 500 ml beef stock Salt and pepper Place all of the ingredients in a suitable microwaveproof dish, cover, and cook for 15 minutes at 850 Watts, and then a further 25 minutes at 450 Watts. Function: Microwave Setting: 850 W W Shelf level: 1 Duration: minutes Automatic Cook Stew 2.1 kg Potato bake Serves g potatoes, peeled and boiled until just tender 1 green pepper and 1 red pepper 200 g diced ham 400 g crème fraîche 2 eggs 150 g Emmental cheese, grated Salt, pepper and grated nutmeg 1. Slice the potatoes thinly, and cut the peppers into narrow strips. 2. Place in a lightly greased suitable dish Ø 26 cm, and mix in about 2 /3 of the cheese. 3. Combine the crème fraîche with the eggs and the seasoning, and pour over the mixture. 4. Scatter the rest of the cheese over the top, and bake uncovered. Function: Fan plus Microwave + Fan plus Setting: C 300 W C Shelf level: 1 1 Duration: minutes minutes 100

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103 Vegetarian dishes

104 TEMPTING To create something exotic without meat or fish is a challenge for many a cook. However, with a little imagination and creativity it is much easier than you think to serve filling, tasty and nutritious dishes without meat or fish. Ingredients which used to be given far less importance in the culinary league table are now popular replacements for meat and fish. Herbs, grains, pulses and vegetables give different dishes their own individual identity, and stimulate the taste buds.

105 preparation tips 104

106 Porcini lasagne Serves 4 6 sheets of lasagne (not pre-cooked) 400 g fresh or 40 g dried porcini mushrooms 1 tbsp oil 50 g spring onions, finely diced 4 tomatoes, diced 1 2 tbsp fresh basil, finely chopped Salt and pepper Béchamel sauce: 30 g butter 30 g flour 500 ml milk 100 ml white wine Salt, pepper and grated nutmeg To sprinkle on top: 40 g grated Parmesan cheese 1. Wash and slice the fresh mushrooms. If using dried mushrooms, soak in warm water for about 10 minutes, and then drain well. 2. Lightly fry the spring onions in the oil, add the mushrooms and sauté for a minute or so. Then add the tomatoes and season with salt, pepper and basil. 3. For the béchamel sauce, heat the butter on the hob. Stir in the flour. Add the milk and wine a little at a time whilst continuing to stir. Season with salt, pepper and nutmeg. 4. Spoon some of the sauce into the bottom of an oven-proof dish. Place 2 sheets of lasagne on top, and spread over half of the mushroom mixture. Pour over 1 /3 of the sauce, and top with half of the Parmesan cheese. Continue to build up the layers, starting with 2 sheets of lasagne, the rest of the mushrooms, another 1 /3 of sauce, two more sheets of lasagne and finally the rest of the sauce. Sprinkle the rest of the Parmesan over the top, and bake. Function: Fan plus Microwave + Fan plus Setting: C 300 W C Shelf level: 1 1 Duration: minutes minutes Automatic Cook Bakes/Gratin Lasagne 105

107 Cheese dumplings Serves g white bread 200 g lukewarm milk 1 onion, diced 10 g butter or margarine 300 g mature Cheddar cheese, coarsely grated 3 tbsp chopped parsley 25 g flour 3 eggs Salt and pepper A little melted butter for serving (optional) 1. Dice the bread, place in a bowl, pour over the milk and set to one side for 30 minutes. 2. Sauté the onions in the butter until golden. Add the onions to the bread with the cheese, parsley, flour, eggs and seasoning, and mix well. 3. Form 8 10 dumplings from the mixture, and arrange in a microwave-proof dish. Cover, and cook for 6 minutes at 600 Watts and then for a further 5minutes at 450 Watts. 4. Pour some melted butter over the dumplings if you wish. They are delicious served with a tomato salad or with a tomato sauce. Function: Microwave Setting: 600 W W Shelf level: 1 Duration: minutes Broccoli and mushroom bake Serves g broccoli florets 300 g mushrooms, sliced 400 g potatoes (peeled weight) 125 g crème fraîche 100 ml double cream 1 tbsp cornflour 1 tsp salt 1/2 tsp black pepper 150 g grated Cheddar cheese 1. Place the broccoli into a suitable dish. Add the mushrooms and the finely diced potatoes. 2. Combine the crème fraîche with the cream, cornflour, salt, pepper and about a third of the cheese. 3. Pour over the vegetables, and stir to coat. Sprinkle with the rest of the cheese, and bake uncovered until golden. Function: Fan plus Microwave + Fan plus Setting: C 300 W C Shelf level: 1 1 Duration: minutes minutes 106

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109 Potato and cauliflower quiche Serves 12 Base: 250 g flour 1/2 tsp baking powder 1/2 tsp salt 150 g butter 1 egg yolk, 2 tbsp water Filling: 700 g potatoes 450 g cauliflower florets 300 g cherry tomatoes Topping: 400 g crème fraîche 4 eggs 50 g cornflour Salt and white pepper 1 tsp chopped basil (optional) 200 g diced Camembert 1. Knead the flour, baking powder, salt, butter, egg yolk and water together to make a smooth dough. Roll out the dough and transfer to a Ø 28 cm springform tin, raising the sides to 3 cm. Blind bake the case. 2. Peel, boil, cool and slice the potatoes. Cook the cauliflower florets to al dente and drain. Mix together the potatoes, cauliflower and tomatoes, and spoon into the flan case. 3. Blend together the crème fraîche, eggs, cornflour, seasoning and herbs to taste. Non-vegetarians could add 150 g of sliced ham into the mixture. Pour over the vegetables, and scatter the Camembert over the top before baking. Function: Fan plus Setting: C Shelf level: 1 Blind bake: minutes Duration: minutes 108

110 Stuffed peppers Serves 4 4 peppers (2 red, 2 yellow) 400 g courgettes 1 onion, finely diced 1 tbsp sunflower oil 2 tsp seasoning Pinch of oregano and thyme 2 tbsp chopped parsley 150 g cream cheese with herbs 100 g bulghur wheat 125 ml water or vegetable stock 1 pkt white sauce mix 1. Cut a 2 cm lid from the top of each pepper. Remove the seeds and pith. Dice the lid finely. 2. Roughly chop the courgettes. Fry the onion gently in the oil, add the courgettes and diced peppers, and cook for about 5 minutes. Stir in the seasoning, herbs, cream cheese and bulghur wheat. 3. Spoon the mixture into the peppers, and place these in a suitable dish with the stock or water. Bake uncovered. 4. Transfer the peppers to a serving dish. Add more stock to the cooking juices if necessary, and stir in the white sauce mix. Bring to the boil, stirring, and serve with the peppers. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes Romanesco bake Serves g sliced potatoes 500 g romanesco (or cauliflower) florets 150 g coarsely grated Cheddar cheese For the sauce: 250 ml double cream 125 ml milk 150 g Cheddar cheese Salt, pepper, nutmeg 1. Combine all the ingredients for the sauce, and simmer gently for about 5 minutes. 2. Arrange the potato slices, romanesco and half of the cheese in an oven-proof dish. Pour over the sauce, and mix thoroughly. 3. Sprinkle over the rest of the cheese, and bake until golden. Function: Fan plus Microwave + Fan plus Setting: C 300 W C Shelf level: 1 1 Duration: minutes minutes Automatic Cook Bakes/Gratin Lasagne 109

111 Vegetable lasagne Serves red peppers 2 3 yellow peppers 1 courgette 250 g Ricotta cheese 100 crème fraîche 35 g margarine 35 g flour 500 ml milk 3 tbsp chopped basil 50 ml oil 25 g pine nuts Salt, pepper, grated nutmeg 12 lasagne sheets, pre-cooked 1. Quarter the peppers, and remove the seeds and pith. Place the peppers skin side up on the glass tray under the pre-heated grill for 6 8 minutes until the skin blisters and blackens. Place the peppers in a polythene bag to sweat for about 10 minutes, and then the peel the skins off the peppers. 2. Slice the courgettes. 3. Whiz the basil, oil, pine nuts and salt into a paste in a blender or food processor. Stir into the ricotta and crème fraîche. 4. Heat the margarine over the hob, gradually add the flour and milk, stirring all the time to make a sauce. Bring gently to the boil, and season with salt, pepper and nutmeg. 5. Spoon some of the sauce into the bottom of a suitable dish. In layers, add lasagne sheets, some of the basil ricotta mixture, then half of the vegetables, and finally half of the sauce. Repeat this, finishing with a final layer of lasagne, and top with ricotta mixture. Bake uncovered in the oven. Function: Fan plus Microwave + Fan plus Setting: C 300 W C Shelf level: 1 1 Duration: minutes minutes Automatic Cook Bakes/Gratin Lasagne 110

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113 Spinach lasagne with goats cheese Serves g leaf spinach (frozen weight) 15 lasagne sheets, not pre-cooked 300 g goats cheese 750 ml double cream 400 g sour cream 5 eggs 400 g grated Cheddar cheese 2 tsp salt 1 tsp pepper 1 tsp paprika Garlic salt, (optional) 5 tomatoes, sliced 50 g grated Cheddar cheese 1. Defrost the spinach and drain well. Dice the goats cheese finely. Beat together the cream, sour cream, and eggs, and season liberally with salt, pepper, paprika and garlic salt (optional). 2. Pour about 1 /4 of the egg mixture into the bottom of an oven-proof dish, and arrange 5 sheets of lasagne on top. Spread half of the spinach over, sprinkle with 1 /3 of the goats cheese and Cheddar, and pour over another 1 /4 of the egg mixture. Continue to build up the layers as follows: 5 sheets of lasagne, the rest of the spinach, 1 /3 of the cheeses, 1 /4 of the egg mixture, 5 sheets of lasagne, 1/4 of the egg mixture, the rest of the cheese. Bake uncovered. 3. About halfway through baking, arrange the sliced tomato on top, and sprinkle over the 50 g grated Cheddar. Continue baking until golden. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes Automatic Cook Bakes/Gratin Lasagne Ti 100 g of frozen spinach contains 40 50% of the daily recommended requirement of vitamin A, which fights against free radicals and strengthens the immune system. 112

114 Mushroom lasagne Serves 6 15 lasagne sheets, not pre-cooked 400 g diced Gorgonzola cheese 1500 g sliced mushrooms 3 tbsp chopped parsley 150 g grated Parmesan cheese or 250 g grated Cheddar cheese Béchamel sauce: 90 g margarine 90 g flour 1400 ml milk Salt, pepper, nutmeg 1. For the sauce, melt the butter on the hob, and stir in the flour. Add the milk, continuing to stir. Simmer for 5 minutes, and season with salt, pepper and nutmeg. Stir in the Gorgonzola, and beat until smooth. Stir in the mushrooms and parsley. 2. Spoon about 1 /4 of the sauce into the bottom of an oven-proof dish, and arrange 5 sheets of lasagne on top. Scatter over 1 /4 of the cheese. Repeat this twice. 3. Spread the rest of the sauce over the top, and scatter the rest of the cheese over the top. Bake uncovered until golden. Function: Fan plus Microwave + Fan plus Setting: C 300 W C Shelf level: 1 1 Duration: minutes minutes Automatic Cook Bakes/Gratin Lasagne White mushrooms are one of the most popular and readily available mushrooms. They are very low in calories, and rich in vegetable protein, Vitamin B1 and minerals. They should be stored in cool conditions, and used as fresh as possible. For a variation on the above recipe, experiment with an ordinary cheese and some more exotic mushrooms. 113

115 Fish

116 COME TO THE TABLE! Many delicious foods belong to the category a moment on the lips, a lifetime on the hips. Not so with fish, which is as healthy as it is delicious. Fish dishes come in an enormous variety, depending on where the fish is sourced and on the different ways it is cooked around the globe. The recipes on the pages that follow are highly recommended, and are well worth a try!

117 preparation tips Cleaning: Gut the fish, and scale it if necessary. Rinse under running water. Adding acid: Drizzle the cleaned fish with a little lemon juice or vinegar, and leave for 10 minutes before further processing. This will not affect the flavour of the cooked fish. Salting: Just before preparing the fish for cooking, sprinkle a little salt or some herbs over it. Do not do this too long before cooking, as salt draws moisture and minerals out of the fish, and the cooked fish can become very dry. 116

118 Salmon in a horseradish crust Serves g carrots 20 g butter Salt and pepper 4 salmon fillets (150 g each) 1 egg 1 packet white sauce 4 tsp horseradish sauce 1. Cut the carrots into fine julienne strips, and fry gently in the butter for a few minutes. Arrange in the bottom of a suitable dish. 2. Season the fish with the salt and pepper, and arrange on top of the carrots. 3. Make up the sauce following the instructions on the packet, and mix with the egg yolk and grated horseradish. Fold in the stiffly whipped egg whites. 4. Pour the sauce over the fish, and bake uncovered until golden. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes Salmon on a bed of vegetables Serves g carrots, coarsely grated 300 g kohlrabi or white turnip, coarsely grated 1 tbsp oil A bunch of fresh mixed herbs, e.g. parsley, chervil, dill and marjoram, chopped 600 g salmon fillet 2 tbsp lemon juice Salt 200 g cream cheese with chives 125 ml milk 125 ml double cream 1. Place the grated carrots and kohlrabi or turnip in a microwave-proof bowl with the oil and herbs. Cover, and cook for 6 minutes at 850 Watts. Meanwhile, drizzle the fish with lemon juice. 2. Arrange half of the vegetables in a suitable dish. Place the fish on the vegetables, sprinkle with salt, and scatter the rest of the vegetables over the top. 3. Blend together the cream cheese, the milk and the cream, and pour over the vegetables and fish. Cook uncovered. Function: Microwave / Microwave + Grill Setting: 850 W / 450 W + Grill Shelf level: 2 Duration: minutes 117

119 Fillet of sole in crab butter Serves 4 4 Dover sole fillets 1 tbsp lemon juice Salt and pepper 30 g butter 30 g flour 50 ml white wine 250 ml water 50 ml cream 100 g crab meat 50 g spring onions, chopped 1 tomato, skinned and diced 1. Drizzle the fish with lemon juice, season with salt and pepper, and place in a microwave-proof dish. Beat the flour into the butter, and sprinkle over the fish. Mix in the wine, water, cream, crab meat, spring onions and tomatoes. Cover and cook for 8minutes at 850 W. 2. Remove the fish, and beat the sauce until smooth. Season with salt, pepper and sugar to taste. Pour the sauce over the fish, and serve. Function: Microwave Setting: 850 W Shelf level: 2 Duration: 8 10 minutes Automatic Cook Fish Microwave-Cook 1.4 kg Cod in breadcrumbs Serves 2 2 cod fillets (each approx. 200 g) 3 tbsp lemon juice Salt and white pepper 50 g butter 2 tsp Dijon mustard 1 onion, finely diced 40 g grated Cheddar or Gouda 20 g breadcrumbs 2 tbsp chopped dill 1. Drizzle the fish with lemon juice, and set aside for 10 minutes. Grease a suitable shallow dish, season the fish and arrange it in the dish. 2. Melt the butter for 1 2 minutes at 450 Watts. Mix into the mustard, onion, cheese, breadcrumbs and dill. Spread over the fish, and grill at 450 Watts until golden. Function: Microwave + Grill Setting: 450 W + Grill Shelf level: 2 Duration: 10 minutes 118

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121 Fillet of plaice on a bed of spinach Serves g plaice fillets 2 tbsp lemon juice 1 onion, diced 20 g butter 300 g leaf spinach (frozen) 20 g butter 20 g flour 250 ml vegetable stock 2 3 tbsp white wine 1 egg yolk 100 ml double cream 150 g grated Cheddar cheese Salt, pepper and grated nutmeg 1. Drizzle the plaice with lemon juice, and set to one side for 10 minutes. Pat dry, and season with salt and pepper. Beat together the egg and the cream. 2. Defrost the spinach at 600 Watts for 6 minutes. Then drain thoroughly in a sieve or colander, pressing to remove excess liquid. 3. Sauté the onions in the butter until golden, add the spinach and cook for a further 5 minutes. Then set aside. In a separate dish, melt the rest of the butter and stir in the flour. Add the wine and the stock and bring to the boil, continuing to stir. Remove from the heat, and mix in the cheese and the egg and cream. Season with salt, pepper and grated nutmeg. 4. Spread the spinach over the bottom of a suitable shallow dish. Arrange the plaice on top, and pour the sauce over. Bake uncovered. Function: Microwave + Grill Setting: 450 W + Grill Shelf level: 2 Duration: minutes 120

122 Salmon and rice bake Serves 5 5 salmon fillet portions Juice of one lemon 300 g basmati or mixed wild rice 600 ml vegetable stock 600 g leaf spinach (frozen) 1 clove of garlic, finely diced Salt, pepper, nutmeg 75 g butter or margarine 75 g flour 600 ml milk 300 ml double cream 1 tsp turmeric 2 tbsp chopped dill 1. Cook the rice in the vegetable stock using 850 Watts for 8 minutes followed by 150 Watts for 10 minutes until al dente, then drain and transfer it to an ovenproof dish. Drizzle lemon juice over the fish, and leave to one side for a few minutes. 2. Defrost the spinach using 450 Watts for about 12 minutes then drain and season with the garlic, salt, pepper and nutmeg. Arrange it on top of the rice. 3. Melt the butter or margarine, stir in the flour, and gradually add the milk and cream, continuing to stir. Season with salt, pepper, nutmeg and turmeric. Simmer for about 5 minutes, and then stir in the dill. 4. Pour about half of the sauce over the rice and spinach, then place the salmon on top, cover with the rest of the sauce, and bake uncovered until golden. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes Trout with horseradish and bacon Serves 4 4 prepared trout (weighing approx. 250 g each) Juice of one lemon Salt and pepper 100 g sour cream 1 tbsp horseradish sauce 200 g bacon rashers 20 g butter 1. Arrange half of the bacon rashers in the bottom of a suitable dish. Drizzle the fish with lemon juice, season with salt and pepper, and place side by side on top of the bacon. Lay the rest of the bacon over the top, and dot with butter. Cook uncovered for 20 minutes. 2. Mix the horseradish with the sour cream, and spread over the fish. Continue cooking, uncovered for a further minutes. Function: Auto roast Microwave + Fan plus Setting: C 300 W C Shelf level: 1 1 Duration: minutes minutes 121

123 Cod and tomato bake Serves g cod fillet 1 onion, diced 4 tbsp tomato purée 125 ml double cream Salt 3 tbsp lemon juice 1 clove of garlic, crushed 1 egg yolk 1 tsp paprika 75 g grated Cheddar cheese 1. Cut the cod into large chunks, and arrange in a suitable dish. 2. Mix together the onion, tomato purée, cream, salt, lemon juice, garlic, egg yolk and paprika, and pour over the fish. Sprinkle with grated cheese, and bake uncovered. Function: Fan plus Setting: C Shelf level: 2 Duration: minutes Mecklenburger fish bake Serves g cod fillet 3 tomatoes, sliced 50 g smoked ham, diced 1 2 apples, diced 1 pickled gherkin, diced 1 onion, diced 1 tsp capers 100 g Cheddar cheese, coarsely grated 1 tbsp chopped parsley 1. Grease a Ø 30 cm soufflé dish, and arrange the sliced tomato in the bottom. Place the fish fillets on top. 2. Mix together the smoked ham, apple, gherkin, onion and capers, and spread over the fish. Scatter the cheese and parsley over the top, and bake until golden. Function: Fan plus Microwave + Fan plus Setting: C 300 W C Shelf level: 1 1 Duration: minutes minutes 122

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125 Seafood bake Serves g rainbow trout 500 g salmon fillet 500 g cod fillet 30 g butter 200 ml white wine 350 g spring onions, sliced in rings 500 g frozen prawns (defrosted and drained) 600 ml fish or chicken stock 375 g crème fraîche with herbs 150 g sour cream 3 tbsp dill, chopped 1 tsp tarragon, chopped 1 1 /2 pkts white sauce mix (sufficient for 500 ml of sauce) Salt and ground white pepper 1. Cut the fish into large chunks, and fry gently in the butter. Season with salt and pepper, add the wine, cover, and continue to simmer for about 5 minutes. Transfer the fish into an oven-proof dish. 2. Stir the fish or chicken stock into the cooking juices, and then stir in the crème fraîche, sour cream, dill, tarragon and the white sauce mix (do not make it up). 3. Add the sauce, spring onions and prawns to the fish, and bake uncovered in the oven until golden. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes + pre-heating 124

126 Pikeperch in a herb cream sauce Serves 6 1 pikeperch (approx g) Juice of one lemon 5 onions, sliced 50 g butter or margarine Salt, black pepper 60 g softened butter 1 carrot, diced 30 g anchovy paste 1 tbsp lemon juice 2 tbsp breadcrumbs 250 g sour cream 2 egg yolks 5 tbsp parsley 2 tbsp chopped dill Extra strong aluminium foil 1. Scale, clean and salt the fish lightly inside and out. Fry the onions gently in 50 g butter until golden, and season with the salt and pepper. 2. Transfer the onions with the cooking juices onto a large piece of aluminium foil, and scatter over the carrot and 2 tablespoons of parsley. Place the fish on top. 3. Mix together the butter and anchovy paste, and spread over the top of the fish. Drizzle with lemon juice and sprinkle with breadcrumbs. Wrap the fish loosely in the foil. 4. Place the parcel in the glass tray and bake. Combine the sour cream, the egg yolk, salt, the rest of the parsley and the dill. 5. Open the parcel after about 30 minutes of baking, and spoon the sauce over the top. Continue to bake uncovered. 6. Serve with boiled potatoes and a green salad with lemon/yoghurt dressing. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes Pikeperch is often known as zander. Suggested wines The moist, tender flesh of the pikeperch demands a fruity wine that complements its flavour, and does not overpower it. A dry white wine is always a good choice. 125

127 Fish curry Serves g pineapple chunks (tinned) 1 red pepper 1 banana, sliced and sprinkled with a little lemon juice 600 g cod 40 g butter 125 ml white wine 125 ml pineapple juice Salt, sugar and a pinch of chilli powder 2 tbsp mild curry powder 2 tbsp cornflour 1. Cut the pepper into fine strips, and chop the fish roughly. 2. Place the fish in a microwave-proof dish, and drizzle with the lemon juice. Mix in the pineapple chunks, banana, butter, wine, pineapple juice, seasoning and cornflour. 3. Cover, and cook for 5 minutes at 850 Watts, and for a further 12 minutes at 450 Watts. Function: Microwave Setting: 850 W W Shelf level: 2 Duration: minutes Automatic Cook Fish Microwave-Cook 1.6 kg Tiger prawn kebabs Serves raw tiger prawns, de-veined 2 tbsp lemon juice button mushrooms 12 slices of smoked salmon 75 g butter or herb flavoured butter, melted 4 wooden kebab skewers, pre-soaked in water 1. Drizzle the raw prawns with lemon juice. Wipe the mushrooms if necessary. Roll up the sliced smoked salmon. 2. Arrange the prawns, mushrooms and smoked salmon rolls alternately on the skewers. Brush with melted butter. Place the kebabs on the rack over the glass tray, and grill. Function: Grill Setting: Fixed Shelf level: 2 or 3 Duration: 5 minutes each side + 5 minutes pre-heating 126

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129 Salmon trout Serves 10 1 salmon trout (approx g) Salt and white pepper 30 g butter Extra strong aluminium foil 1. Season the salmon trout with salt and pepper, inside and out. 2. Place the fish onto a large piece of kitchen foil and dot with butter. 3. Wrap the fish loosely in the foil, and place on the glass tray. Bake in the oven, and serve either hot or cold. Function: Fan plus Microwave + Fan plus Setting: C 300 W C Shelf level: 1 1 Duration: minutes minutes i Cold salmon trout is delicious served with horseradish sauce for a summer buffet. To make the horseradish sauce: cream together 125 g crème fraîche, 125 ml cream, approx. 3 tsp grated horseradish, 1 tsp salt, some pepper and a pinch of sugar. 128

130 Cod in a red pepper sauce Serves 4 2 red peppers 3 onions, diced 20 g butter Salt and freshly ground black pepper 1/2 tsp chopped thyme 200 ml double cream 800 g cod fillet 2 tbsp lemon juice 2 tbsp cornflour 1 tbsp chopped chives 1. Chop the peppers into strips, and place in a suitable dish with the onions, butter, salt, pepper and thyme. Cover, and cook for 8 minutes at 850 Watts. Transfer to a liquidiser or food processor and purée the vegetables, adding the cream a little at a time. Return the puréed sauce to the base of the dish. 2. Drizzle the fish with lemon juice, and season. Arrange the fish on top of the sauce. Cook uncovered for 8 minutes at 850 Watts, and then for a further 8 minutes at 450 Watts. 3. Lift out the fish, and stir the cornflour into the sauce. Heat for 2 minutes at 850 Watts, then beat smooth. Return the fish to the sauce, scatter with chopped chives and serve. Function: Microwave Setting: 850 W W W W Shelf level: 1 Duration: minutes Prawn bake Serves 2 5 g butter 4 hard boiled eggs 100 g ham, diced 100 g Cheddar or Gouda cheese, grated 250 g prawns 3 tbsp dill, finely chopped 1 tsp mustard 150 g crème fraîche Pepper 1 tbsp cornflour 1. Grease a suitable dish, approx. Ø 19 cm, with butter. Slice the eggs, and arrange at the bottom of the dish. 2. Blend together the dill, mustard, pepper, crème fraîche and cornflour. Fold in the ham and prawns, and spoon over the eggs. 3. Scatter the cheese over the top, cover and cook for 7 minutes at 600 Watts. Stir briefly, and serve with toast. Function: Microwave Setting: 600 W Shelf level: 1 Duration: 6 8 minutes 129

131 Meat

132 MEAT AND POULTRY Meat and poultry are healthy components to anyone s diet, as well as adding a wealth of variety. They can be prepared in a range of different ways, and by using different seasonings and serving them with interesting sauces and side dishes, they can constantly be presented in new guises, uniting cultures both exotic and traditional with their versatility.

133 preparation tips Core temperatures Roast beef rare C Roast beef medium C Roast beef well done C Roast pork 80 C Pork fillet 80 C Ham joint C Roast veal C Leg of lamb C Haunch of game C Saddle of venison C 132

134 Pot roast veal Serves g veal joint (leg or prime cut) Salt and pepper 2 tsp paprika 30 g soft butter 2 onions, roughly diced 2 carrots, quartered 2 tomatoes, roughly chopped 250 ml double cream 250 ml water Cornflour 1. Season the veal with salt, pepper and paprika. Brush over the butter and place in a roasting pan or in the grill pan. Add the onions, carrots and tomatoes. Cover, and cook for approx. 30 minutes. 2. Add the cream and the water, and turn the meat to coat. Continue roasting without the lid. 3. Transfer the meat onto a serving dish and leave to stand whilst you make the gravy. Purée the vegetables together with the juices from the meat, and stir in the cornflour. Serve with the meat. Function: Auto roast Microwave + Fan plus Setting: C 300 W C Shelf level: 1 1 Duration: minutes minutes Beef burgers Serves g lean minced beef Salt and pepper 1 onion, finely diced 1 tsp grainy mustard 6 slices of Cheddar or Gouda cheese 1. Season the minced beef with the salt, pepper and mustard, and thoroughly knead with the onion. Form 6 burgers. Cover and place in the refrigerator for 30 minutes. 2. Place on the rack over the glass tray, and grill for 6 8 minutes on each side. Place a slice of cheese on each burger just before the end of grilling. 3. As an alternative, place a rasher of bacon or a few strips of thinly sliced pepper on the burgers under the cheese. Function: Grill Setting: Grill Shelf level: 2 or 3 Duration: minutes + 5 minutes pre-heating 133

135 Rabbit in a mustard sauce Serves g rabbit (saddle or haunch) Salt and freshly ground black pepper 3 tbsp Dijon mustard 100 g bacon, diced 30 g butter 1 tbsp flour 2 onions, diced 250 ml white wine 1 tsp dried thyme 3 tbsp crème fraîche 1. Season the rabbit with salt and pepper, and coat with 2 tbsp mustard. 2. Fry the bacon briefly in the butter, then add the rabbit and continue to fry, turning the meat until it is nicely browned. Sprinkle in the flour, and add the onions, thyme and wine, stirring to blend the ingredients. Transfer to a suitable roasting pan and roast uncovered in the oven. 3. Transfer the meat to a serving dish. Add the rest of the mustard, the crème fraîche and, if required, some water to the juices in the pan, and thicken with cornflour. Serve with the carved meat. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes Roast beef Serves g joint of beef Salt and pepper 1 tbsp grainy mustard 75 g butter 1. Season the meat with salt and pepper, and spread the mustard over. Dot with butter, and place in a roasting pan or in the glass tray. Pre-heat the oven, and open roast until done. 2. After roasting, wrap in foil, and leave to stand for about 10 minutes before carving. Function: Auto roast Fan plus Setting: C 200 C Shelf level: 1 1 Duration: minutes minutes + pre-heating + pre-heating When using the roast probe, set the core temperature to: C (rare), C (medium) or C (well done). 134

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137 Meat loaf Serves g minced beef 300 g minced pork 1 bread roll 2 eggs 2 1 /2 tbsp paprika Salt and pepper 3 tbsp oil 2 onions, diced 50 g bacon, diced 1 red pepper, diced 1 tin of mushrooms, drained (250 g drained weight) 125 g Cheddar cheese, diced 1. Fry the bacon in the oil. Add the onions, and fry gently, followed by the diced pepper and the mushrooms. Remove from the heat, and when the mixture has cooled stir in the cheese. 2. Soak the roll in cold water for about 10 minutes to soften. Squeeze out the water, and combine with the mince, eggs, paprika, salt and pepper. 3. Add the vegetable mixture to the meat, and mix thoroughly. Form an oval loaf shape, and transfer to a suitable roasting pan or the glass tray. Bake uncovered. Function: Fan plus Microwave + Fan plus Setting: C 300 W C Shelf level: 1 1 Duration: minutes minutes Ti 136 The pepper is a popular vegetable available both as a whole vegetable or in a powder form as paprika. As a vegetable it comes in green, yellow, red and orange varieties, which vary in their flavours. The green ones tend to be a little bitter, whilst the other colours are sweet. The best season for peppers is summer time.

138 Rack of lamb in a mustard and herb crust Serves g rack of lamb, including bones Salt and pepper 20 g soft butter 125 ml red wine 125 g crème fraîche 180 ml stock For the herb crust: 3 slices of day-old bread, crusts removed 2 tbsp chopped parsley 1 tsp chopped thyme 1 egg 2 tbsp grainy mustard 1. To make the herb crust, remove the crusts from the bread, and make into fine breadcrumbs. Blend the breadcrumbs well with the herbs, mustard and egg. 2. Season the meat all over with the salt and pepper. Place the joint meat side facing upwards in a roasting pan, and brush with butter. Roast uncovered in the pre-heated oven for approx. 15 minutes. 3. Spread the herb mixture over the meat. Add the crème fraîche, half of the red wine and the stock to the meat, and continue to roast uncovered for a further 40 minutes. 4. To make the gravy: blend the pan juices with the rest of the wine and stock, and thicken with cornflour. 5. Carve the herb crust lengthways, and carefully cut the meat off the bone with a sharp knife. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes + pre-heating 137

139 Pork steaks baked in cheese and cream sauce Serves 4 2 pork fillets, about 350 g each 100 g streaky bacon rashers, stretched 20 g butter 2 tbsp English mustard Salt and pepper 2 onions, finely diced 100 g full fat cream cheese 50 g Cheddar cheese 200 ml double cream 1 tbsp chopped parsley 1 small jar pickled peppercorns 1. Cut the pork into 3 cm thick slices. Wrap a rasher of bacon around the edge of each. 2. Season with salt and pepper, spread with mustard, and fry in the butter for a few minutes on each side. Transfer to a roasting pan or casserole dish. 3. Mix together the cheeses and the cream until smooth, and add the onions, parsley and drained peppercorns. 4. Spread the cream mixture over the meat, and bake uncovered in the oven. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes + pre-heating Ti As an alternative, wrap the fillets in some Parma ham and bake, omitting the cheesepeppercorn mixture. 138

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141 Pork roulade Serves g pork joint 10 g butter 2 onions, diced 500 g mushrooms, sliced 5 tbsp chopped parsley 3 tbsp crème fraîche 3 tbsp breadcrumbs 1000 g potatoes, peeled and halved 1000 g mushrooms 250 ml meat stock Salt and pepper 1. Slice the pork, but not right through. Combine the onion, sliced mushrooms, parsley, crème fraîche, breadcrumbs and seasoning, and mix thoroughly. Spread the mixture between the slices of meat, and then tie up the joint with kitchen string. 2. Season the meat with salt and pepper, and place in a suitable roasting pan. Arrange the potatoes and mushrooms around the meat, and season. 3. Dot the meat and vegetables with butter, pour over the stock and roast uncovered. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes 140

142 Fillet of pork en croûte Serves 4 2 pork fillets (each 300 g) Salt, pepper and paprika 50 g butter 75 g streaky bacon, diced 1 onion, diced 400 g mushrooms, sliced 4 tomatoes (tinned) 1 tbsp parsley, chopped Approx. 450 g puff pastry To glaze: 1 egg yolk 4 tbsp milk 1. Season the pork with salt, pepper and paprika. Fry in the butter to seal, then remove from the pan. 2. Sauté the bacon and onions in the same pan. Add the sliced mushrooms and the chopped, drained tomatoes. Simmer, and season with salt, pepper and paprika. 3. Roll the pastry out on a floured surface, and make 2 rectangles (30 x 20 cm each). Place a piece of pork in the middle of each one. Spoon the mushroom mixture onto the meat. Wrap the pastry around the meat to make a parcel, pinching the edges to seal it. Make leaf shapes out of the scraps of pastry to decorate. 4. Place the parcels on a damp baking tray, and glaze them with a mixture of egg yolk and milk. Bake until golden. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes + pre-heating When using the roast probe, set the core temperature to 70 C. Parsley has a very high Vitamin C content and is also rich in minerals. Use as fresh as possible or frozen parsley is a good alternative. 141

143 Meatballs in a caper sauce Serves g minced beef 1 bread roll 1 onion, diced Salt and pepper 1 egg, separated 500 ml beef stock 40 g butter or margarine 40 g flour 1 tbsp capers 1 tsp lemon juice 1. Soak the bread roll in warm water for about 10 minutes, then squeeze out the moisture, and knead it with the onion, salt, pepper and egg white into the minced beef. Form 8 balls from the meat mixture. 2. Rub together the fat and the flour, and place in a suitable dish with the meat balls. Add the cold stock, cover and cook for 12 minutes at 850 Watts. 3. Stir the sauce carefully until smooth, and add the capers and lemon juice. Mix the egg yolk into approx. 2 tablespoons of the hot sauce, and then stir it into the rest of the sauce. 4. Heat up briefly, but do not allow to boil as the egg could cause the sauce to separate. Function: Microwave Setting: 850 W Shelf level: 1 Duration: minutes Automatic Cook Meat Microwave-Cook 1.1 kg Ti Originating in the Mediterranean, capers are the buds from the caper plant. The buds are dried and pickled. The smaller the caper, the more delicate the flavour. 142

144 Roast ham Serves g ham joint Salt, pepper and paprika 1 tsp mustard 30 g butter or margarine 100 ml double cream or crème fraîche ml stock or water Cornflour 1. Season the meat with salt, pepper and paprika, and spread the mustard over. Dot with butter, place in a suitable roasting pan or casserole dish, cover and cook for about 30 minutes. 2. Add the cream or crème fraîche and the stock or water, and continue to roast uncovered until done. 3. When ready, transfer the meat to a serving dish. Add water to the juices in the pan, and thicken with cornflour. Carve the meat, and serve with the gravy. Function: Auto roast Microwave + Fan plus Setting: C 150 W C Shelf level: 3 1 Duration: minutes minutes When using the roast probe, set the core temperature to 85 C 90 C. As an alternative, add some roughly chopped onions, carrots and celery at the 2nd stage. 143

145 Spare ribs Serves 6 8 spare ribs (approx g) 5 tbsp oil 3 onions, finely diced 4 tbsp brown sugar 3 tbsp tomato purée 1 tbsp red wine vinegar 3 tbsp Worcestershire sauce 3 tsp mustard 1/2 tsp salt Freshly ground black pepper 1/2 tsp Tabasco sauce 50 ml water 1. Fry the onions lightly in the oil, add the remaining sauce ingredients, and simmer for about 10 minutes. 2. Coat the ribs in the sauce, cover, and marinate for about 12 hours. 3. Arrange the ribs in the glass tray and roast uncovered. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes Saddle of wild boar in a cherry sauce Serves g saddle of boar 1/2 tsp sage, finely chopped 1/2 tsp thyme 1 tsp black pepper corns, crushed 50 g streaky bacon 125 ml cherry juice 200 ml double cream 250 g sour cherries For the marinade: 500 ml red wine 250 ml water 1 carrot, diced 3 onions, diced Salt 1. In a pan, bring the wine, water, carrot and onions to the boil. Cool, and pour over the meat. Leave to marinate for about 2 hours. 2. Remove the meat, and pat dry. Season with salt, herbs and pepper, and wrap in slices of bacon. 3. Place the meat in a roasting pan, and roast uncovered. After about 40 minutes, add the cream and some of the marinade, and continue to roast uncovered until done. 4. Remove the meat, and add the cherry juice and some water to the juices of the meat to make a sauce. Thicken with some cornflour paste. Stir in the cherries, and serve with the meat. Function: Auto roast Setting: C Shelf level: 1 Duration: minutes When using the roast probe, set the core temperature to C. 144

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147 Pork fillet in a Roquefort sauce Serves g pork fillet Salt and pepper 3 tbsp oil 2 onions, diced 50 ml white wine 125 ml cream 200 g Roquefort cheese 2 tbsp beurre manie (made from 1 tbsp each of margarine and flour) 2 tbsp chopped parsley 1. Place the onions and the oil in a suitable dish, cover and cook for 850 Watts for 5 minutes. Add the pork, coating it on all sides. Pour over the wine, cover and cook for 10 minutes at 450 Watts. 2. Crumble the cheese, and mix to a smooth paste with the cream and roux. Add to the meat, and stir in the wine. Cook uncovered at 450 Watts for a further 5 minutes, stirring halfway through. 3. Slice the meat, pour over the sauce and scatter with parsley. Function: Microwave Setting: 850 W W W Shelf level: 1 Duration: minutes Automatic Cook Meat Microwave-Cook 1.0 kg Spit-roast pork Serves g pork joint 1 leek, finely sliced in rings 200 g blue cheese 3 tbsp oil Salt and pepper Sweet paprika 1. Slice the joint along its length, ensuring that you do not carve right through it. 2. Mix the blue cheese into the leeks, and spread it in the meat. Tie the joint with kitchen string. 3. Blend the salt, pepper and paprika into the oil, and brush over the meat. Place the meat on the rack over the glass tray, and roast. Function: Grill Fan grill Setting: Fixed C Shelf level: 1 1 Duration: minutes minutes 146

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149 Lemon chicken breasts Serves 6 6 chicken breasts (each weighing about 150 g) 6 tbsp lemon juice 2 tbsp brown sugar 1/2 tsp salt Pepper 3 tbsp oil 200 ml double cream 200 ml chicken stock 1. Combine the lemon juice, sugar, salt, pepper and oil. Arrange the chicken breasts in a roasting pan, and pour over the lemon marinade. Leave for about 20 minutes. 2. Roast the chicken breasts uncovered for about 20 minutes, then turn. Mix together half of the cream and half of the stock, and pour over the chicken. Continue to roast uncovered for a further 20 minutes, or until done. Transfer to a serving dish. 3. Stir the rest of the cream and the stock into the juices from the meat, and bring to the boil, stirring all the time. Serve with the chicken breasts. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes + pre-heating Roast chicken Serves 2 1 chicken (approx g) Salt, paprika, curry powder 5 tbsp oil, or 50 g melted butter 100 ml double cream or crème fraîche Cornflour 1. Mix the oil or butter with the salt, pepper and curry powder. Brush over the chicken. Place breast side down in a suitable dish and roast uncovered. Turn after 20 minutes. Replace in the oven and continue to roast without a lid until done. 2. To make the gravy blend the cream or crème fraîche with the juices in the pan. Add sufficient water, and thicken with cornflour paste. Function: Microwave Fan grill + Fan plus Setting: 300 W C C Shelf level: 1 1 Duration: minutes minutes 148

150 Chicken satay Serves 16 4 chicken breast fillets (each weighing 150 g) 1 tbsp honey 5 tbsp soy sauce 2 tbsp sesame oil 1 tsp turmeric or curry powder 1 tsp coriander, ground 1/2 tsp chilli powder Salt Satay sauce: 1 onion, finely diced 1 tbsp oil 125 g peanut butter 2 tbsp soya sauce 125 g creamed coconut 1 tbsp chilli sauce 16 kebab skewers 1. Cut each chicken breast into 4 lengths. Pierce, concertina fashion, on a skewer. 2. Blend together the honey, soy sauce and seasoning, and coat each satay all over. Set aside for 1 hour. 3. Arrange the satays in the glass tray, and roast on Fan plus. Alternatively, grill on a rack over the glass tray. 4. After about half the cooking time, turn the satays, and baste with the marinade. 5. To make the satay sauce, gently fry the onions in the oil, and add the rest of the ingredients. Cook over a low heat until the sauce thickens, and serve with the satays. Function: Fan plus Grill Setting: C Fixed Shelf level: 1 2 or 3 Duration: minutes 5 7 minutes on + pre-heating each side + 5 minutes pre-heating Turmeric is popular for its distinctive yellow colour, and is an important component of curry powder. 149

151 Coq au vin Serves 4 4 chicken quarters Salt and pepper Cayenne pepper 40 g butter, melted 50 g streaky bacon, diced 5 onions, diced 1 garlic clove, crushed 2 bay leaves 250 ml red wine 250 ml chicken stock 2 tbsp brandy Cornflour 1. Season the chicken with salt, pepper and cayenne pepper. Place in the glass tray with the skin uppermost, and dot with butter. 2. Add the bacon, onion, garlic, bay leaves, wine, stock and brandy, and cook uncovered in the oven for 30 minutes. Turn the meat, and continue roasting for a further 30 minutes. 3. Remove the meat, and thicken the sauce with a little cornflour paste. Function: Fan plus Setting: C Shelf level: 2 Duration: minutes Chicken wings Serves g chicken wings (approx. 20 wings) For the marinade: 3 tbsp oil 4 tbsp brown sugar 3 tbsp tomato purée 1 tbsp balsamic or white wine vinegar 2 tsp mustard 1/2 tsp salt 1 tsp sweet paprika 1/2 tsp curry powder 1 tbsp Tabasco sauce Freshly ground black pepper 1. Combine all the ingredients for the marinade thoroughly, and pour over the chicken wings, making sure each piece is well coated. Cover, and place in the refrigerator for approx. 12 hours. 2. Transfer the marinated chicken to a roasting pan or the glass tray, and roast uncovered in the oven until golden. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes 150

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153 Chicken breasts in a mustard sauce Serves g crème fraîche 4 tbsp grainy mustard 1 garlic clove, crushed Salt 1/2 tsp chopped sage 4 chicken breasts (each weighing approx. 125 g) 1. Mix together the crème fraîche, mustard, garlic, salt and sage. 2. Coat the chicken breasts in the sauce, cover and cook for 4 minutes at 850 Watts, and then for a further 12 minutes at 450 Watts. 3. Turn the meat halfway through cooking, basting it with the sauce. Function: Microwave Setting: 850 W W Shelf level: 1 Duration: minutes Automatic Cook Poultry Microwave-Cook 0.8 kg Carribean chicken Serves g chicken or turkey meat 1 apple, coarsely grated 1 tin pineapple (150 g) 10 g butter 1 pkt curry sauce mix 250 ml water Salt and curry powder 1. Make up the curry sauce following the instructions on the packet, using no more than 250 ml water. 2. Cut the chicken or turkey into thin strips, and the pineapple into pieces. Place in a suitable dish with the apple, butter and sauce, cover and cook for 5 minutes at 850 Watts, and then for a further 12 minutes at 450 Watts. 3. Stir halfway through cooking. Function: Microwave Setting: 850 W W Shelf level: 1 Duration: minutes Automatic Cook Poultry Microwave-Cook 0.9 kg 152

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155 Roast breast of goose Serves 4 1 goose breast (1000 g) Salt 1/2 tsp each of marjoram and thyme 50 ml water 150 ml double cream or crème fraîche Cornflour 1. Season the goose with salt, marjoram and thyme. Bring some water to the boil in a suitable roasting pan on the hob, and place the goose in the water. Cook briefly on both sides. 2. Roast in the oven breast side down, uncovered, for about 40 minutes. Drain as much fat off as possible, turn the goose, add some cream or water, and continue to roast uncovered. 3. Transfer the meat to a serving dish, drain the fat again, and add water and cream to the juices from the meat. Thicken with some cornflour paste, and serve with the carved meat. Function: Auto roast Setting: C Shelf level: 1 Duration: minutes Duck à l orange Serves 4 1 duck (2000 g) Salt, pepper and thyme 10 g butter 4 oranges 2 apples 1 bay leaf 125 ml white wine 350 ml chicken stock 125 ml orange juice Cornflour 1. Season the cleaned duck with salt, pepper and thyme. Peel 3 of the oranges and peel, core and slice the apples. Place with the bay leaf inside the duck cavity. 2. Place the duck breast side down in a suitable roasting pan or casserole dish, dot with butter and roast uncovered. Half-way through the cooking time turn the bird over and add a little wine and stock. Then continue to cook until done. 3. Transfer the duck to a serving plate, and add the rest of the wine, stock and orange juice to the juices from the meat. Thicken with cornflour paste. 4. Cut the duck into portions. Garnish with the thinly sliced 4th orange, unpeeled, and serve with the sauce. Function: Fan plus Microwave + Fan plus Setting: C 150 W C Shelf level: 1 1 Duration: minutes minutes 154

156 Turkey roulade stuffed with cheese and pesto Serves 6 6 turkey steaks 6 tsp basil pesto 6 rashers bacon 6 slices Emmentaler cheese 30 g margarine 2 onions, diced 400 g sliced mushrooms 400 g sliced carrots 250 ml double cream 1. Brush the pesto over the turkey steaks. Place a rasher of bacon and a slice of cheese on each. Roll up the steaks, and secure with a cocktail stick. Place in a greased roasting pan or casserole dish, and roast uncovered for about 20 minutes. 2. Add the carrots and mushrooms, pour over the cream, and continue roasting uncovered until done. Function: Fan plus Microwave + Fan plus Setting: C 300 W C Shelf level: 1 1 Duration: minutes minutes + pre-heating Home-made pesto Blend together a handful of fresh basil with 2 tbsp pine nuts and a clove or two of garlic, 2 3 tbsp olive or grapeseed oil, 1/2 tsp salt and 50 g grated Parmesan. Fresh pesto can be kept in a screw-top jar in the refrigerator for up to 2 weeks. 155

157 Turkey glazed with chutney Serves 6 1 crown of turkey (approx g) Salt and pepper 30 g margarine 200 ml double cream 200 g apricot or mango chutney 250 ml water 1 tin apricots (280 g) or mango slices, drained 1. Season the turkey with salt and pepper, and place in a roasting pan. Dot with margarine, and roast uncovered for about 60 minutes. Pour over the cream, and return to the oven for a further 15 minutes. 2. Add the chutney, and continue to roast uncovered for another 15 minutes. Remove the meat. 3. Add water to the juices from the meat, and thicken with a little cornflour paste if required. 4. Add the apricot halves or mango slices to the sauce, heat through, and serve with the carved meat. Function: Auto roast Setting: C Shelf level: 1 Duration: minutes Ti Home-made chutney Place 250 g dried apricots in just enough water to cover them, and soak for 60 minutes. Transfer to a pan and cover, then bring to the boil and simmer for 20 minutes to soften. In another pan, gently fry 125 g finely diced onion in 2tbsp oil. Roughly mash the apricots and add them together with 125 ml white wine, 2 tbsp wine vinegar, salt, white pepper and a squirt of lemon juice to the onions. Simmer until the mixture thickens a little, and pour into hot, sterilised, screw-top jars whilst still hot. The chutney can be kept for 2 3 months. 156

158

159 egetables and Ve side dishes

160 THE UNSUNG HEROES The fact that we eat potatoes, rice or pasta nearly every day without tiring of them is proof of the tremendous part they play in our well-being and in a healthy, tasty diet. With countless different ways of preparing them, they are much more than a healthy accessory. Side dishes are a constant scenery change in the theatre of culinary performance and vegetables, with ever-increasing diversity, add colour and vitality to any dish.

161 preparation tips Calculate the following quantities per person: Washed and peeled vegetables: 200 g Peeled potatoes (as side dish): 150 g Rice (side dish), dried weight: g Rice (main dish), dried weight:70 80 g Pasta, dried weight: g 160

162 Microwaving vegetables Place the washed, peeled and chopped vegetables in a suitable microwaveproof dish. Add approx. 3 4 tablespoons water to the vegetables, depending on their freshness and moisture content. Fresh vegetables contain more moisture than stored vegetables, so require a little less water. It is not necessary to add water when cooking frozen vegetables. Cover, and bring the vegetables to the boil at 850 Watts, then continue cooking at 450 Watts. After cooking, allow the vegetables to stand for approx. 2 minutes so that the heat can spread evenly through the food. The cooking durations given below are for fresh vegetables. When cooking the same quantity of frozen vegetables, the duration should be increased by approx. 3 minutes. These times are intended as a guide, and can be adjusted depending on the temperature, freshness and size of the uncooked food. 161

163 Herby roast potatoes Serves g waxy potatoes 1 tsp rosemary, chopped 2 tsp thyme, chopped 1 tsp sage, chopped 6 cloves of garlic (optional) Salt and pepper 6 tbsp olive oil 1. Peel and quarter the potatoes, and place in the glass tray. Mix together the herbs (fresh ones have a more intensive flavour), seasoning and garlic with the oil, and pour over the potatoes, making sure they are well coated. Place in the oven and roast until golden brown, turning during cooking. Garnish with fresh herbs. 2. Alternatively, roast with oil, salt and pepper, and serve with porcini mushroom pesto. To make the pesto, soak 50 g dried porcini mushrooms in 150 ml water for about 15 minutes, and then blend with 150 ml oil, 2 tbsp pumpkin seed oil, 2 tbsp chopped parsley, 75 g grated Pecorino or Parmesan cheese and 1 tsp salt. Function: Fan plus Microwave + Fan plus Setting: C 300 W C Shelf level: 1 1 Duration: minutes minutes Gnocchi Serves ml milk 250 ml water 1 /2 tsp salt 250 g semolina 2 egg yolks 20 g butter 100 g grated Emmental or Cheddar cheese 1. Combine the milk, water, salt and semolina in a dish, and mix well. Cover, and cook for 850 Watts for 6 minutes, and then for a further 10 minutes at 150 Watts. 2. Fold in the egg yolks. Use 2 teaspoons that have been dipped in hot water to form dumplings, and place these close together in a shallow, greased, microwave-proof dish. 3. Sprinkle with the grated cheese, dot with butter, and grill for approx. 10 minutes until golden. Function: Microwave + Grill Setting: 850 W W + Grill Shelf level: 1 Duration: minutes 162

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165 Stuffed mushrooms Serves 4 8 large Portabello or field mushrooms 1 onion, diced 3 tbsp chopped parsley 1 tbsp oil 300 g minced meat 250 g tin of tomatoes 100 ml double cream 1 tsp chopped marjoram Salt and pepper 75 g grated Cheddar cheese 1. Remove and finely chop the stalks from the mushrooms. Brown the meat in the oil. Add the onions, chopped mushroom stalks and parsley, and continue to fry until cooked through. Transfer the mixture to another dish. 2. Add the undrained tomatoes to the meat juices, and stir in the cream. Bring gently to the boil. Season with salt, pepper and marjoram. 3. Arrange the mushrooms gill side upwards in a suitable dish, and spoon some of the meat mixture into each one. Any remaining mixture can be placed between the mushrooms. Pour the tomato mixture over the mushrooms, and scatter with grated cheese. Bake uncovered until golden. Function: Fan plus Microwave + Fan plus Setting: C 300 W C Shelf level: 1 1 Duration: minutes minutes 164

166 Cheese and potato bake Serves g potatoes, peeled 250 ml double cream 125 g crème fraîche 150 g grated Cheddar or Gouda cheese 1 clove of garlic Salt, black pepper and grated nutmeg 1. Grease a suitable dish Ø 24 cm, and rub with a garlic clove. 2. Slice the potatoes thinly, and arrange in the dish in alternate layers with 2 /3 of the grated cheese. 3. Mix together the cream, crème fraîche and seasoning, and pour evenly over the potatoes. Scatter the rest of the cheese over the top, and bake uncovered until golden. Function: Microwave + Grill Fan plus Setting: 300 W + Grill C Shelf level: 1 1 Duration: minutes minutes Function: Microwave + Fan plus Setting: 300 W C Shelf level: 1 Duration: minutes Automatic Cook Bakes/Gratin Potato gratin For a low-calorie variation, arrange 750 g sliced potatoes in a suitable dish. Season with salt and pepper, and pour over 250 ml vegetable stock. Bake as above, and about 10 minutes before the end of baking scatter 3 tbsp grated Parmesan over the top. 165

167 Herby bacon and onion stuffing Serves 8 5 bread rolls, diced 250 ml milk 1 onions, finely diced 60 g bacon, finely diced 40 g butter or margarine 1 tbsp freshly chopped mixed herbs, e.g. sage, parsley, thyme 4 eggs Salt and pepper 1. Heat the milk at 850 Watts for 2 minutes. Add the diced bread rolls, and set to one side for 10 minutes. 2. Place the bacon, onion and butter or margarine in a separate dish, and cook for 3 minutes at 850 Watts. 3. Add the bacon mixture, eggs, herbs and seasoning to the bread and milk, and mix thoroughly. Press into a deep-sided microwave-proof dish 28 x 11 cm, leaving no air pockets. Cover with microwave-safe clingfilm, and pierce with the tip of a sharp knife. 4. Cook for 6 minutes at 600 Watts, and for a further 5 minutes at 450 Watts. Stand for 3 minutes before turning the stuffing out. Cut into 8 slices. Function: Microwave Setting: 850 W W W W Shelf level: 2 Duration: minutes Risotto Serves g long grain or risotto rice 500 ml vegetable stock Place the rice and stock in a suitable dish and mix well. Cover, and cook for 7 minutes at 850 Watts, then for a further 17 minutes at 450 Watts. I. Add a few strands of saffron and a finely chopped red pepper for an intensive colour. II. For a vegetable risotto, add approx. 150 g peas and 100 g diced carrot. III. Stir 200 g drained chanterelle mushrooms and 50 g grated Emmental cheese into the cooked rice. IV. A rich flavour is achieved by adding some fried onions and sliced mushrooms to the rice and stock before cooking, and scattering grated Parmesan over just before serving. Function: Microwave Fan plus Setting: 850 W C C Shelf level: 1 1 Duration: minutes minutes 166

168 Brussels sprouts au gratin Serves g Brussels sprouts, washed and trimmed 250 g tomatoes, diced and deseeded 200 ml vegetable stock 150 g cream cheese with herbs Salt, pepper and ground nutmeg 100 g grated Cheddar or Gouda cheese 1. Place the Brussels sprouts in a suitable microwaveproof dish, and add 5 tbsp water and a pinch of salt. Cover, and cook for 3 minutes at 850 Watts, then a further 9 minutes at 450 Watts. 2. Add the tomatoes to the sprouts, and mix well. 3. Bring the stock to the boil, and stir in the cream cheese until it has melted. Season with nutmeg and pepper, and pour over the sprouts. Sprinkle cheddar over the top, and bake uncovered until golden. Function: Microwave / Microwave / Grill Fan plus Setting: 850 W W / 850 W W / C Grill Shelf level: 1 2 Duration: minutes / minutes / minutes minutes Stuffed courgettes Serves 4 2 courgettes 1 onion, finely diced 10 g butter 1 tsp oregano or marjoram 1 slice of bread, cubed 200 g goats cheese 1 tbsp sour cream Salt and freshly ground black pepper 1. Halve the courgettes lengthways, and scoop out the centres with a teaspoon. Chop the flesh roughly. Sauté the onion gently in the butter, and add the flesh of the courgette and the herbs. 2. Crumble the goats cheese, and blend with the sour cream. Stir into the onion mixture with the bread cubes, and season with salt and pepper. 3. Arrange the courgette halves in a suitable microwave-proof dish, spoon in the filling, and bake uncovered. Function: Fan plus Microwave + Fan plus Setting: C 300 W C Shelf level: 1 1 Duration: minutes minutes 167

169 Herby mashed potato with pine nuts Serves g potatoes (peeled weight) Salt and pepper 2 3 tbsp basil 200 ml double cream 10 g butter 30 g pine nuts 1. Dice the potatoes, and place in a suitable microwave-proof dish with approx. 7 tbsp water and a little salt. Cover, and cook for minutes at 850 Watts. Drain, and mash thoroughly. 2. Purée the basil with the cream in a blender, and then mix this into the potatoes with the butter and pepper. 3. Brown the pine nuts until golden in a non-stick pan without any fat over a gentle heat, stirring all the time. Scatter over the potatoes, and garnish with fresh basil leaves. Function: Microwave Setting: 850 W Shelf level: 1 Duration: minutes Spicy potato bake Serves 6 6 large potatoes 250 ml vegetable stock 3 eggs 125 g crème fraîche 2 chillies, finely chopped 2 tbsp chopped chives 200 g mixed grated cheese (Appenzeller, Emmental, Parmesan) 1. Halve the potatoes lengthways, and arrange cut side up in a suitable oven-proof dish. Pour over the stock, cover, and bake in the oven for about 30 minutes. 2. Combine the remaining ingredients, and spoon over the potato halves. Continue to bake uncovered. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes 168

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171 Stuffed aubergines Serves aubergines Oil For the filling: 2 onions, diced 20 g butter or oil 300 g minced beef 250 g sliced mushrooms 200 g tomato purée 250 ml double cream Salt and pepper 150 g grated Cheddar cheese 1. Cut the aubergines lengthways into 1 cm slices, sprinkle with salt and set aside for 10 minutes. Pat dry with kitchen paper, and fry briefly in the hot oil. Arrange the slices in a suitable dish. 2. Fry the onions in oil, and add the meat, turning until it is browned. Add the mushrooms, and stir in the tomato purée, cream and seasoning. 3. Spread the mixture over the aubergine slices. Sprinkle with grated cheese, and bake until golden. Function: Fan plus Microwave + Fan plus Setting: C 300 W C Shelf level: 1 1 Duration: minutes minutes Chicory in a balsamic sauce Serves 4 4 chicory heads 8 tbsp olive oil 3 tbsp balsamic vinegar Salt and pepper 1. Halve the chicory lengthways, and remove the bitter core. Place in a suitable dish, and add salt and 3tbsp water. Cover, and cook for 5 minutes at 850 Watts and for a further 5 minutes at 450 Watts. Drain. 2. Brush a suitable dish with oil and arrange the chicory cut side down in the dish. Grill for 10 minutes, turning the chicory half-way. 3. Combine the oil, balsamic vinegar and seasoning together, and drizzle over the grilled chicory. Function: Microwave / Grill Setting: 850 W W / Grill Shelf level: 2 Duration: minutes 170

172 French beans tossed in tomatoes and breadcrumbs Serves g French beans 3 tomatoes, chopped and de-seeded 2 3 tbsp oil 50 g breadcrumbs Salt, black pepper 1 tsp chopped thyme 1. Place the beans in 3 tbsp water and add salt. Cover and cook for 5 minutes at 850 Watts, and a further 8 minutes at 450 Watts. Drain, and arrange in the bottom of a suitable dish. 2. Combine the tomatoes with the oil, breadcrumbs, and seasoning and scatter over the beans. Grill until golden. Function: Microwave / Grill Setting: 850 W W / Grill Shelf level: 1 or 2 Duration: minutes / minutes + 5 minutes pre-heating French beans in a thyme sauce Serves g French beans 50 ml water 150 ml double cream 150 g crème fraîche 2 tsp mustard Salt and pepper 1 tbsp cornflour 3 tbsp thyme 1. Wash and trim the beans, and place them in a suitable microwave-proof dish. Mix together the water, cream, crème fraîche, salt, pepper, cornflour and thyme, and pour over the beans, ensuring they are well coated. 2. Cover, and cook for 6 minutes at 850 Watts, and then for a further 12 minutes at 450 Watts. Function: Microwave Setting: 850 W W Shelf level: 1 Duration: minutes Automatic Cook Vegetables 1.1 kg 171

173 Cucumber salad Serves 4 Dill sauce: 100 g crème fraîche 2 tsp chopped dill Salt Tar ragon sauce: 100 g crème fraîche 200 ml cream 200 ml vegetable stock 2 tsp chopped tarragon Salt and pepper 1. Peel the cucumbers if preferred. Cut in half lengthways, and scoop out the seeds with a teaspoon if you wish. Cut into 1 /2 cm slices, and place in a suitable microwave-proof dish. Cover, and cook for 5 minutes at 850 Watts. 2. To make the dill sauce, mix together the crème fraîche, dill and salt, and pour over the cooked cucumber. 3. To make the tarragon sauce, combine the crème fraîche, cream, stock, tarragon and seasoning in a suitable microwave-proof dish, and cook uncovered for 5 minutes at 850 Watts. Cool, and pour over the cooked cucumber. Function: Microwave Setting: 850 W W Shelf level: 1 Duration: minutes Cauliflower in a mustard sauce Serves 4 1 cauliflower 250 ml vegetable stock 100 ml double cream 30 g butter 20 g flour 3 tbsp grainy or mild mustard Salt, pepper and a little sugar 1. Cut the cauliflower into florets. Place in a suitable microwave-proof dish with the water, cover and cook for 6 minutes at 850 Watts, and then for a further 10 minutes at 450 Watts. Drain. 2. Knead together the flour and the butter until smooth. Place in a suitable microwave-proof dish with the stock, cream, mustard and seasoning, cover, and cook for 5 minutes at 850 Watts. Stir the sauce thoroughly until smooth. 3. Pour the sauce over the cauliflower, or serve separately in a jug. Function: Microwave Setting: 850 W W W Shelf level: 1 Duration: minutes 172

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175 Carrots in a chervil cream sauce Serves g carrots, scrubbed and peeled 10 g butter 100 ml vegetable stock 150 g crème fraîche 2 tbsp white wine Salt and pepper 1/2 tsp sugar 1 tsp mustard 3 tbsp chervil, chopped 1 2 tbsp cornflour Cut the carrots into batons or slices. Place in a suitable microwave-proof dish with the butter, stock, crème fraîche, wine, mustard, cornflour and seasoning. Mix well, cover and cook for 6 minutes at 850 Watts, and then for a further 10 minutes at 450 Watts. Function: Microwave Setting: 850 W W Shelf level: 1 Duration: minutes Automatic Cook Vegetables 1.0 kg Celery gratin Serves g trimmed celery 300 ml vegetable stock 1 onion, finely diced 1 tbsp oil Salt, pepper and ground nutmeg 6 tbsp sour cream 50 g Emmental cheese, grated 2 tbsp bulghur wheat 2 tomatoes, diced 1. Cut the celery into 7 8 cm pieces, and place in a suitable microwave-proof dish with the stock. Cover, and cook for 6 minutes at 850 Watts. Drain well. 2. Place the onions and oil in a suitable dish, and cook for 3 minutes at 850 Watts. Scatter the celery over the top. 3. Stir the seasoning and the bulghur wheat into the cream, and pour over the vegetables. Scatter the tomatoes over the top, and cook on Microwave + Grill for 12 minutes at 450 Watts. Function: Microwave / Microwave + Grill Setting: 850 W W / 450 W + Grill Shelf level: 1 Duration: minutes 174

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177 Golden curried potatoes Serves g baby new potatoes, or diced large potatoes 2 onions, diced 20 g butter 3 tbsp curry powder 500 ml vegetable stock 100 ml double cream 250 g peas Salt and pepper 1. Scrub or peel the potatoes, and dice if large. Place the butter and onions in a suitable microwave-proof dish, cover, and sauté for 4 minutes at 850 Watts. Add the potatoes, curry powder and stock. Cover, and cook for 10 minutes at 850 Watts. 2. Stir in the cream and the peas, cover and cook for 10 minutes at 850 Watts, then for a further 5 minutes at 450 Watts. Season with salt and pepper. Function: Microwave Setting: 850 W W W W Shelf level: 1 Duration: minutes Ti For a spicier result, add a finely diced chilli pepper to the potatoes before cooking. Golden curried potatoes are ideal with rare steak. 176

178

179 Sauces

180 THE CROW NING G LORY Asparagus demands something extra; desserts deserve them; and they bring out the best in meat and fish dishes. Be they classics such as Hollandaise, or new imaginative creations, a delicious sauce is the icing on the cake for many recipes, whether creamy or peppery, fruity or alcoholic. By varying them each time, your favourite dishes can be given a new character.

181 Courgette cream sauce Serves 3 1/ g courgettes 2 tbsp olive oil 2 cloves of garlic, crushed Salt and pepper 1 tsp thyme / tsp rosemary, finely chopped 40 g Gorgonzola cheese 75 g cream cheese 150 g sour cream 2 tbsp dill 1. Slice the courgettes finely. Place in a suitable container with the oil, garlic, salt, pepper, thyme and rosemary. Cover, and cook for 5 minutes at 850 Watts. 2. Crumble the Gorgonzola, and add with the cream cheese, sour cream and dill to the vegetables. Mix well, and cook for 5 minutes at 850 Watts. 3. This sauce goes well with pasta or fish. Function: Microwave Setting: 850 W W Shelf level: 1 Duration: minutes Hollandaise sauce Serves g butter 2 egg yolks 2 tbsp water 1 tsp lemon juice Salt, white pepper and cayenne pepper 1. Melt the butter in a small bowl, uncovered, for 1minute at 450 Watts. 2. Heat the water in another bowl for 1 minute at 600 Watts. Add the egg yolk to the water, and beat with a balloon whisk until frothy. 3. Add the melted butter, stirring all the time. Cover the sauce, and cook for 4 minutes at 150 Watts. Beat halfway through the cooking time. Season with salt, pepper, cayenne pepper and lemon juice. To prevent curdling, do not continue to cook the sauce once the egg has been added. This sauce is ideal with fresh vegetables and steamed fish. Function: Microwave Setting: 450 W W W Shelf level: 1 Duration: minutes 180

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183 Marsala sauce Serves 6 3 eggs 2 tbsp lemon juice 200 ml Marsala or port 70 g sugar 250 ml double cream 1. Place the eggs, lemon juice, Marsala or port, and sugar in a suitable container, and beat well. Cover, and cook for 5 minutes at 450 Watts. Halfway through cooking, beat thoroughly with an egg whisk until frothy. 2. Let the sauce cool, then fold in the stiffly whipped cream. Function: Microwave Setting: 450 W Shelf level: 1 Duration: 5 7 minutes For a different flavour, replace the Marsala or port with 250 ml white wine and the juice of half a lemon, and thicken with 1 teaspoon of cornflour. Prepare the sauce as described above, omitting the cream. Serve with lightly poached fruit. 182

184 Vanilla cream sauce Serves 6 1 pkt instant custard powder 125 ml double cream 1. Make the custard following the instructions on the packet. 2. Add the cream, cover and cook for 6 minutes at 850 Watts, stirring from time to time. 3. Alternatively, whip the cream and fold it in at the end. Function: Microwave Setting: 850 W Shelf level: 1 Duration: 6 8 minutes You can make a luxury rum and raisin sauce by omitting the cream and folding raisins soaked in rum into the sauce at the end of the cooking time. Serve with sponge puddings, fruit tarts, pies and crumbles. 183

185 Savoury treats

186 THE TASTIEST TREATS IN THE W ORLD Pizzas, tarts, patés etc are the favourite choice of many people for any occasion, be it a family celebration, a buffet party or a snack to savour at a sporting event or in front of the television. Some of the dishes have rich ingredients complemented by a light pastry; others are based on classical recipes. These savoury bites are designed to whet the appetite, and with a little ingenuity are open to endless variation.

187 preparation tips 186

188 Pizza and calzone 1 Ø 30 cm pizza / calzone serves 2 1 pizza baked on the glass tray serves 4 (Double all quantities given below if using the glass tray.) Yeast based pizza dough 125 g flour 10 g yeast 1/4 tsp salt 1 tbsp oil ml lukewarm water Quark and oil based pizza dough 60 g quark 2 tbsp milk 2 tbsp oil 1/2 tsp salt 1 egg yolk 125 g flour 1 1 /2 tsp baking powder Topping: Approx. 100 ml tomato passata Oregano Hawaii 200 g ham, diced 1 small tin of pineapple chunks, drained and chopped 1/2 tsp oregano 100 g Cheddar cheese, grated Ricotta and basil Mix: 30 g ricotta or quark 50 ml cream 2 eggs 1 tbsp walnut oil Salt and pepper 1 tbsp fresh basil, torn into strips Spread over the pizza base Then add 2 tomatoes, sliced or diced, on top, and scatter 100 g crumbled Gorgonzola over. 1. To make the yeast based dough, mix the flour, yeast, salt, oil and water together, and then knead until you have a smooth dough. Leave it to rise at room temperature for approx. 20 minutes. Briefly knead the dough again. 2. To make the quark and oil based dough, mix together the quark, milk, oil, salt and egg yolk. Sieve together the flour and baking powder, and fold half into the quark mixture, then knead in the rest of the flour. 3. Roll the dough out on a floured surface to make a circular shape approx. 30 cm Ø, or roll to a rectangle to fit the glass tray (remember to double the quantities!). 4. Spread some tomato passata over the dough, and season with salt, pepper and oregano before adding the topping of your choice. Bake immediately. 5. To make a calzone, roll the dough out on a floured surface to a diameter of 30 cm. Spread the filling of your choice over half of the base, leaving a border of about 1 cm. Fold the other half of the base over the filling and pinch the edges to make a good seal. Place the calzone on a baking tray, and brush with milk. Bake until golden. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes + pre-heating 187

189 Grilled baguette slices 1. Pesto serves 8 8 baguette slices 8 tsp basil pesto 8 slices of Mozzarella cheese 2. Tomato serves 6 6 baguette slices 150 g sun-dried tomatoes in oil 50 g Ricotta cheese or butter 1 tsp chopped basil Salt and freshly ground black pepper 3. Bruschetta serves 6 6 baguette slices 1 garlic clove, crushed 3 tbsp olive oil 3 tomatoes, diced 1/2 cucumber, diced Salt and pepper Chopped basil 4. Vegetable crostini serves baguette slices 20 g butter 200 g courgettes, finely diced 150 g peppers, finely diced 200 g tomatoes, diced 1 clove of garlic, crushed 1 tbsp fresh mixed herbs (parsley, basil, thyme), finely chopped Salt and pepper 250 g Mozzarella cheese, diced 1. Pesto: Spread each slice of bread with a teaspoon of pesto. Arrange the Mozzarella on top. Pre-heat the grill, then place the slices on the rack, and grill for 4 6 minutes. 2. Tomato: Dice the tomatoes finely, and mix into the Ricotta or butter, the basil, salt and pepper with a fork. Toast the baguette slices on one side under the pre-heated grill for about 1 minute. Spread the tomato mixture over the untoasted side, and grill for a further 4 6 minutes. 3. Bruschetta: Mix the garlic with the olive oil, and spread over the slices of bread. Pre-heat the grill, then place the bread on the rack, and grill for about 4 6 minutes. Mix the tomato and cucumber, and season well with salt and pepper. Spread over the toasted bread, scatter with fresh basil and serve immediately. Function: Grill Setting: Fixed Shelf level: 3 Duration: 4 6 minutes + 5 minutes pre-heating 4. Vegetable crostini: Sauté the vegetables in the butter, and season well with the salt, pepper and herbs. Cool the mixture, then stir in the mozzarella. Arrange the sliced bread on the baking tray, and spread the vegetable and cheese mixture over. Bake until golden. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes 188

190

191 Pizza whirls Makes 16 Base: 120 g quark 4 tbsp oil 4 tbsp milk 1 tsp salt 1 egg 250 g flour 3 level tsp baking powder Filling: 200 g salami, diced 3 tomatoes, diced 1 onion, diced 50 g quark 75 g Cheddar cheese, grated Salt, pepper and oregano For glazing and topping: 1 egg yolk 100 g Cheddar cheese, arsely grated 1. Mix together the quark, oil, milk, salt and egg. Mix in half of the flour and the baking powder, and then knead in the rest of the flour to make a smooth dough. Divide the dough in half. 2. Roll the two halves of dough out on a floured surface to rectangles measuring approx. 25 cm x 40 cm. Spread the filling over, and roll the rectangles up. 3. Cut each roll into 8 slices, and arrange the slices on the baking tray. 4. Brush the whirls with beaten egg yolk, sprinkle with cheese, and bake until golden. Function: Fan plus Setting: C Shelf level: 1 and 3 Duration: minutes 190

192 Salmon quiche Serves 12 Pastry: 200 g flour 1/2 tsp baking powder 125 g butter 1 egg yolk 2 tbsp water Salt and pepper Filling: 150 g salmon fillet 3 eggs 1 x 200 ml tub of crème fraîche 1. Knead the flour, baking powder, butter, egg yolk, water and seasoning to a smooth dough, and set aside for 30 minutes to cool. 2. Pre-heat the oven to 200 C. Roll out the dough on a floured surface to approx 30 cm, and place in a greased springform tin Ø 26 cm making a rim at the edge. Bake blind for minutes. 3. For the filling, combine the crème fraîche with the eggs, and fold in the flaked salmon. 4. Spread over the pastry case, and bake for minutes at 170 C until golden. Function: Fan plus Setting: 200/170 C Shelf level: 1 Pre-baking duration: minutes + pre-heating Baking duration: minutes Minced meat toasties Serves 4 4 wholemeal rolls 250 g minced meat 1 egg 1 onion, finely diced 1 tsp mustard 1/2 tsp salt 1 tsp sweet paprika 100 g tinned sweet corn 1 red pepper, finely diced 8 slices of Cheddar cheese 1. Mix the minced meat with egg, onion and seasoning. Drain the tinned vegetables, and combine with the meat mixture. 2. Split the rolls, and spread some of the mixture onto each. 3. Place the topped rolls on the glass tray, and cook in the oven for about 20 minutes. Top with a slice of cheese, and bake for a further 5 minutes. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes 191

193 Cheese and pear tart Serves 12 For the base: 250 g flour 10 g fresh yeast 1/4 tsp salt 125 ml warm milk 25 g butter 1/2 beaten egg Topping: 125 g blue cheese or Roquefort 2 pear halves (tinned) 30 g walnuts, coarsely chopped 1. Dissolve the yeast in the milk, stirring. Add to the flour with the salt, butter and egg, and knead to a smooth dough. Set the dough to one side for 15 minutes at room temperature. 2. Roll the dough out on a floured surface to a Ø 34 cm circle. Transfer onto the glass tray, and roll about 1 cm into the centre all the way round the edge to form a lip. 3. Chop the well-drained pears, and scatter with the crumbled cheese and walnuts over the pastry base. Bake immediately. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes + pre-heating Meat timbales Serves g minced beef 2 eggs 1 small onion, very finely diced 1 tsp chopped fresh parsley 50 g ham, finely diced 30 g Cheddar cheese, grated 6 ramekins, Ø 7 cm 1. Mix the meat thoroughly with the other ingredients. Divide between the lightly greased ramekins, and bake uncovered in the oven. 2. Remove from the oven, and leave in the ramekins for a few minutes. Turn out, and arrange in a pool of sauce each plate. 3. Serve hot or cold. Function: Fan plus Microwave + Fan plus Setting: C 300 W C Shelf level: 1 1 Duration: minutes minutes A fresh savoury sauce can be made by blending together 200 g crème fraîche, 150 g natural yoghurt, 2tbsp mayonnaise, salt, pepper, parsley, chives and finely diced red and yellow peppers. 192

194 Ham and cheese muffins Makes 8 50 g butter 2 eggs 1 tsp sweet paprika 150 g natural yoghurt 220 g flour 3 tsp baking powder 60 g ham, finely diced 2 tbsp chopped chives 75 g Cheddar cheese, grated 16 muffin cases 1. Beat the butter until creamy. Stir in the eggs, paprika and yoghurt, and mix well. 2. Fold in the flour and baking powder, and finally the ham, chives and cheese. 3. Arrange a double layer of muffin cases on a baking tray, divide the mixture between the cases and bake until golden. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes Savoury cheese biscuits Makes 150 For the dough: 150 g flour 125 g Cheddar cheese, grated 2 egg yolks 125 g butter For glazing and topping: Egg white Grated cheese or poppy, sesame, or caraway seeds 1. Knead the flour, cheese, egg yolks and butter to make a smooth dough. Put into the refrigerator for 1 hour. 2. Roll out on a floured surface to a thickness of 3 mm. 3. Using different shaped cutters, cut biscuits and place on the glass tray. Brush with egg white and scatter caraway, poppy or sesame seeds over or sprinkle with grated cheese. Bake until golden. Function: Fan plus Setting: C Shelf level: 2 and 3 Duration: minutes + pre-heating 193

195 Bread crisps Serves 3 1 baguette (250 g), either 1 day old or, if fresh, lightly frozen 100 g herb or garlic butter, melted 1. Cut the bread into 2 mm thick slices. 2. Butter both sides of each slice thinly with butter, place on the glass tray and bake until golden, turning halfway through the cooking time. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes + pre-heating Chicken nuggets with dips Serves g chicken breast fillets 3 tbsp oil 100 g breadcrumbs 1 tsp salt 4 tsp sweet paprika 3 tsp curry powder Dip variations: Spicy chilli dip 1 red chilli pepper, very finely diced Salt, pepper and paprika 200 g yoghurt 2 tbsp low-fat mayonnaise Cream cheese dip 150 g yoghurt 200 g cream cheese Salt, pepper and lemon juice 1 tsp fresh herbs (parsley, chives) Curry dip 200 ml double cream, lightly whipped 2 tbsp low-fat mayonnaise Salt 1 small tin pineapple, finely chopped Pineapple juice 1. Cut the chicken breast into 1 cm wide strips, and toss in oil. 2. Combine the rest of the ingredients for the chicken breasts, and coat the chicken well. Arrange the chicken pieces on the glass tray, and bake uncovered in a pre-heated oven. Turn the nuggets halfway through cooking. 3. Serve hot or cold with your choice of dip. Function: Fan plus Setting: C Shelf level: 1 Duration: minutes + pre-heating 194

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197 Desserts

198 ALL S W ELL THAT ENDS WELL If your guests can still find room for it, you know you ve made a good dessert! Few can resist the temptation, be it ice cream, a traditional hot pudding, something fruity or death by chocolate. A good dessert will win much admiration, and often with very little effort on the part of the cook!

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200 Stracciatella crème with cherry coulis and espresso sauce Serves 8 1 jar (470 g) of black or morello cherries Juice of 2 oranges 1 tbsp honey 1 tbsp cornflour 4 tbsp amaretto 250 g Mascarpone cheese 250 g quark 75 g sugar 250 ml double cream 50 g dark chocolate, grated For the sauce: 100 g dark chocolate 100 ml espresso coffee 5 tbsp double cream A pinch of cinnamon, coriander and ground cloves 1. Mix the cornflour with a little cherry juice to a smooth paste in a suitable microwave-proof container. Stir in the rest of the cherry juice, the orange juice and honey, and cook for 5 minutes at 850 Watts, stirring from time to time so that it thickens smoothly. Add the amaretto and the cherries, and divide the coulis between 8 dessert plates. 2. Combine the mascarpone, quark and sugar. Beat the cream until stiff, and fold in the grated chocolate and the mascarpone mixture. Place in the refrigerator to chill. 3. To make the espresso sauce, break the chocolate into pieces, and place in a suitable microwave-proof bowl with the rest of the ingredients. Heat for 3 minutes at 450 Watts. Mix well, and leave to cool down. 4. Using a tablespoon, make scoops of the mascarpone cream mixture, and arrange on top of the cherry coulis. Drizzle some espresso sauce on top of each. Function: Microwave Setting: 850 W W Shelf level: 1 Cooking time: minutes The crystallisation of honey has no bearing on its quality. The higher the sugar content, the faster the honey will crystallise. Simply place it in the microwave in a microwave-proof container for a few seconds to make it runny again. 199

201 Strawberry swirl Serves g strawberries 50 g sugar 6 leaves of gelatine (or 2 x 11 g sachets of gelatine) 200 g sour cream 150 g natural yoghurt 2 tsp vanilla sugar 50 g sugar 250 ml double cream 1. Soak the gelatine leaves in cold water for approx. 10 minutes. Purée the strawberries with the sugar. Remove 3 of the leaves from the water and gently squeeze. Warm the gelatine for 15 seconds at 450 Watts. Mix with a little strawberry purée until dissolved, and then stir into the rest of the fruit, ensuring that it is thoroughly mixed. 2. Combine the sour cream with the yoghurt, vanilla sugar and sugar. Take the remaining 3 leaves of gelatine and gently squeeze out the excess water. Warm for 15 seconds at 450 Watts. Mix with a little of the sour cream mixture until dissolved, and then stir into the rest of the sour cream. Refrigerate until the mixture begins to set. 3. Whip the cream, and fold into the sour cream mixture. Spoon into serving dishes, and swirl some strawberry purée into each. Chill before serving. Function: Microwave Setting: 450 W W Shelf level: 1 Cooking time: 15 seconds + 15 seconds Chocolate sponge puddings Serves 9 70 g butter 70 g sugar 4 egg yolks 70 g dark chocolate, melted 70 g ground almonds 20 g breadcrumbs 4 egg whites 9 individual pudding tins or ramekins (Ø 7 cm) 500 ml home-made vanilla custard 200 ml stiffly whipped cream Chocolate sauce Icing sugar 1. Beat the butter, sugar and egg yolk until creamy. Fold in the cooled, melted chocolate, almonds and breadcrumbs. Then carefully fold in the stiffly beaten egg whites. 2. Divide the mixture between the ramekins or individual tins. Stand in the glass tray filled with about 750 ml of water, and bake uncovered. 3. Mix the cream with the vanilla custard, and spoon a pool of this onto each dessert plate. Drizzle squirls of chocolate sauce onto each one, and use a cocktail stick to create a marbled effect. 4. Turn the puddings out, dust with icing sugar, and serve warm. Function: Setting: Shelf level: Duration: 200

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203 Lemon mousse Serves g natural yoghurt 50 g crème fraîche Juice of 2 lemons 2 tsp vanilla sugar 90 g sugar 4 leaves of gelatine 250 ml double cream 500 g summer berries 50 g sugar Lemon balm and spirals of lemon zest to decorate 1. Soak the gelatine in cold water for approx minutes. Squeeze out the water, and heat for 15 seconds at 450 Watts. 2. Combine the yoghurt, crème fraîche, lemon juice, vanilla sugar and sugar. Mix the gelatine with approx. 1 tbsp of the yoghurt mixture until dissolved, and then stir into the rest of the yoghurt mixture. Chill. 3. Beat the cream until stiff, and fold into the yoghurt mixture when it begins to set. 4. Sprinkle the fruit with sugar and, if using frozen fruit, place in a suitable microwave-proof dish and cook for 10 minutes at 150 Watts to defrost. Arrange the fruit on 4 dessert plates with scoops of the yoghurt mixture, and decorate with sprigs of lemon balm or spirals of lemon zest. Function: Microwave Setting: 450 W W Shelf level: 1 Cooking time: 15 seconds + 10 minutes Ti To get more juice from your lemons, roll the uncut lemons firmly with the palm of your hand on the worktop or a strong surface before squeezing. 202

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205 Apple delight Serves 6 4 sharp apples 30 g sugar 50 ml water or apple juice 125 g sponge fingers or amaretti biscuits 40 ml Calvados 200 g Mascarpone cheese 250 g quark 150 ml milk 20 g sugar or honey 1. Peel and core the apples, and slice thinly. Place in a suitable microwave-proof dish with the sugar and water or apple juice. Cover, and cook for 8 10 minutes at 850 Watts. Allow to cool. 2. Arrange the sponge fingers or amarettini at the bottom of a serving dish, and drizzle with Calvados. Set aside for approx. 10 minutes, and then spread the apples and juice on top. 3. Mix together the Mascarpone, quark, milk and sugar or honey. Spoon over the apples, and scatter some crushed amaretti biscuits on top. Chill, and serve. Function: Microwave Setting: 850 W Shelf level: 1 Cooking time: 8 10 minutes 204

206 Warm tropical fruit cup Serves ml tropical fruit juice 40 g cornflour 40 g sugar 2 tsp vanilla sugar 2 tbsp lemon juice 1 banana 1 2 oranges 3 4 pineapple slices 1 kiwi 1. Place the cornflour, sugar and vanilla sugar in a suitable microwave-proof dish, and gradually stir in the fruit juice. Cover, and cook for 6 8 minutes at 850 Watts, stirring from time to time as it thickens. 2. Peel and slice the fruit, and add to the sauce with the lemon juice. Serve with vanilla ice cream. Function: Microwave Setting: 850 W Shelf level: 1 Cooking time: 6 8 minutes Lychees, cape gooseberries, papayas, guavas or mangoes may be also be used in this recipe. 205

207 Drinks

208 THIR ST-QUENCHE H RS AND PICK-ME-UPS What do thirst quenchers and pick-me-ups, whether cold or hot, have in common? They hit the spot faster than any food, and flood us with a feeling of well-being as we drink. Long, cold drinks to quench our thirst on hot summer s days, aromatic coffees and drinks with a shot of alcohol are a great stimulant. What better way to satisfy your thirst or simply enjoy the company of others!

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210 Iced mocha Serves ml freshly brewed coffee 20 g dark chocolate A pinch of ground cinnamon A pinch of ground cardamom 1 tsp brown sugar 2 tbsp rum 250 g vanilla or stracciatella ice cream 1. Mix together the coffee, chocolate, cinnamon, cardamom, sugar and rum in a suitable jug, and warm for 4 minutes at 450 Watts, until the chocolate has melted. Cool slightly. 2. Pour into 2 glasses. Scoop the ice cream into the coffee mixture. Decorate with cream and grated chocolate. Function: Microwave Setting: 450 W Shelf level: 1 Duration: 4 mins Cardamom is a member of the ginger family, and is the second most expensive spice in the world after saffron. The white or green pods contain seeds which are rich in aromatic oils. The seeds are used whole in some dishes, or can be dried and ground into a powder. Orange coffee Serves ml strong coffee 4 tsp sugar 80 ml orange liqueur 125 ml double cream 2 tsp vanilla sugar 1. Mix together the coffee, sugar and orange liqueur. Pour into a suitable jug and heat uncovered for 4 minutes at 850 Watts. Divide the drink equally between 4 mugs. 2. Beat the cream with the vanilla sugar until stiff. Spoon onto the hot coffee, and serve immediately. Function: Microwave Setting: 850 W Shelf level: 1 Duration: 4 mins 209

211 Pineapple punch Serves 4 2 slices of tinned pineapple 250 ml pineapple juice 250 ml red wine 50 g sugar Juice of one lemon 20 ml Bacardi 1. Chop the pineapple into small pieces, and place in a suitable jug. 2. Combine the rest of the ingredients, and pour over the pineapple. Heat uncovered for 5 minutes at 850 Watts. Stir to distribute the pineapple pieces, then pour into 4 heatproof glasses and serve. Function: Microwave Setting: 850 W Shelf level: 1 Duration: 5 mins Lumumba Serves ml milk 2 3 tbsp chocolate powder 2 3 tbsp rum or amaretto 2 tbsp whipped cream 1. Place the milk and chocolate powder in a suitable jug, mix well, and heat uncovered for 2 minutes at 850 Watts. Pour into 2 heatproof glasses. 2. Add the rum or amaretto to each glass, and stir. Spoon a tablespoon of cream on top, and sprinkle with cocoa powder. Function: Microwave Setting: 850 W Shelf level: 1 Duration: 2 mins 210

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213 Jams, jellies and chutneys

214 SOMET HING TO RELISH Home-made conserves are essential stock cupboard ingredients. What better way to preserve seasonal fruits than to make a variety of jams, jellies and chutneys which can be enjoyed throughout the year. Your family and friends will love them!

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216 Sour cherry and vanilla conserve Makes 1 x 500 g jar 300 g sour cherries 150 g jam sugar 1 vanilla pod 2 tbsp kirsch (optional) 1. Place the cherries, jam sugar and vanilla pod in a suitable container, mix, cover and cook. Stir several times during cooking, and add the kirsch. 2. Ladle into sterilised jars whilst still hot, and seal immediately. Function: Microwave Setting: 850 W Shelf level: 1 Duration: 8 10 minutes Plum chutney Makes 2 x 500 g jars 750 plums, stones removed 50 ml water 200 g brown sugar 1/2 tsp ground ginger 1/2 tsp ground mace 1 piece of stem ginger, removed from syrup, rinsed and diced 50 g raisins 2 tbsp vinegar 1. Chop the plums roughly, and place with the water, sugar, spices, ginger and raisins in a suitable container. Cover, and cook for 10 minutes at 850 W, then for a further 30 minutes at 450 W until the mixture thickens. 2. Stir in the vinegar, cover and simmer for a further 10 minutes at 450 W. 3. When hot, the chutney should taste very spicy, as the flavour will mellow once it is cool. 4. Ladle into sterilised jars whilst still hot, and seal immediately. This is the ideal spicy accompaniment for grilled beef, pork or poultry. Function: Microwave Setting: 850 W W W Shelf level: 1 Duration: minutes 215

217 Peach jam Makes 2 x 500 g jars 500 g peaches, stones removed 500 g jam sugar 5 g citric acid 3 tbsp apricot liqueur or red Campari 1. Chop the peaches, and place with the jam sugar and citric acid in a suitable glass dish. Purée coarsely using a hand-held blender, cover and cook. Stir several times during cooking. Add the apricot liqueur or Campari. 2. Ladle into sterilised jars whilst still hot, and seal immediately. Function: Microwave Setting: 850 W Shelf level: 1 Duration: minutes Plum jam Makes 2 x 500 g jars 500 g plums, stones removed 500 g preserving sugar 30 g blanched almonds, sliced 3 tbsp Cassis (blackcurrant liqueur) 1. Place the plums and the sugar into a suitable dish, and purée coarsely using a hand-held blender. Cover, and cook for 10 minutes at 850 W, stirring from time to time. 2. Stir in the almonds and the liqueur. Ladle into sterilised jars whilst still hot, and seal immediately. 3. If frozen plums are used, the cooking time is about 5 minutes longer. Function: Microwave Setting: 850 W Shelf level: 1 Duration: minutes 216

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