User Manual

58
Microwave Tip: Melting chocolate
Break 50g (2oz) chocolate into small pieces
and place in a bowl. Heat on HIGH for 2
minutes, stir every 30 seconds until evenly
melted.
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3), beaten
100g (4oz) self raising flour
30-45ml (2-3tbsp) water
1 Cream margarine and sugar, beat in the eggs.
Fold in the flour and water. Grease and line the
base of a 17.8cm (7") cake dish with greaseproof
paper. Spoon mixture into dish and smooth.
2 Cook on HIGH for 4-5 minutes until firm. Allow to
cool slightly before turning out.
C
AKES & BISCUITS
LAIN MICROWAVE CAKE
P
SERVES 4-6 PREPARATION TIME - 8 MINUTES
125g (5oz) butter
50g (2oz) set honey (See Tip, page 60)
50g (2oz) soft brown sugar
1 egg (size 3)
grated rind and juice of 1 lemon (Tip, page 53)
175g (6oz) self raising flour
30ml (2tbsp) milk
topping:
15ml (1tbsp) lemon juice (see Tip, page 53)
15ml (1tbsp) clear honey (see Tip, page 60)
demerara sugar to sprinkle
1 Grease and line the base of a square 20.4cm (8")
dish with kitchen paper.
2 Cream the butter, honey and sugar until light and
fluffy. Beat in egg and lemon rind, stir in lemon
juice, flour and milk.
3 Spoon mixture into the prepared dish. Cook on
MEDIUM for 8 minutes until firm to the touch.
Cool before turning out.
4 Topping, place lemon juice and honey in a bowl,
mix well. Heat on HIGH for 1 minute. Brush over
the cake, sprinkle with sugar, cut into squares.
H
ONEY & LEMON SQUARES
SERVES 6PREPARATION TIME - 8-10 MINUTES
100g (4oz) self raising flour
100g (4oz) wholemeal self raising flour
100g (4oz) light soft brown sugar
100g (4oz) margarine, melted
3 ripe bananas, mashed (See Tip, page 37)
1 egg (size 3), beaten
juice and rind of 1 orange (see Tip, page 53)
5ml (1tsp) mixed spice
topping:
25g (1oz) toasted almonds (See Tip, page 19)
1 Combine all ingredients in a large bowl. Spoon
the mixture into a greased 1.5 litre (2
1
/2 pint) loaf
dish. Sprinkle the surface with toasted almonds.
2 Cook on MEDIUM for 15 minutes, until firm to the
touch and a skewer comes out cleanly. Leave to
cool before turning out.
To serve slice and spread with butter.
SERVES 6PREPARATION TIME - 8 MINUTES
B
ANANA & ORANGE TEABREAD
M
175g (6oz) butter
175g (6oz) caster sugar
3 eggs (size 3)
175g (6oz) plain flour
grated rind of 1 orange
50g (2oz) plain chocolate, broken into pieces
ARBLED CHOCOLATE LOAF
SERVES 6PREPARATION TIME - 8 MINUTES
1 Grease and line the base of a 1.2 litre (2 pint) loaf
dish with greaseproof paper.
2 Cream butter and sugar, beat in eggs. Fold in
flour. Place half the mixture in separate bowl, stir
in orange rind. Heat chocolate on HIGH for 2
minutes, stir every 30 seconds until melted. Stir
chocolate into remaining mixture. Place alternate
spoonfuls of the two mixtures into prepared dish.
3 Use a skewer to swirl mixture creating a marbled
effect, smooth the surface.
4 Cook on HIGH for 6 minutes until a skewer comes
out clean. Allow to cool before turning out.