61
RECIPES
Serves 4 - 6
100g margarine
100g caster sugar
2 eggs (medium), beaten
100g self raising flour
30 - 45ml (2 - 3 tbsp) water
1 Cream margarine and sugar, beat in the eggs. Fold
in the flour and water. Grease and line the base of
a 18cm cake dish with kitchen paper. Spoon mixture
into purex dish and smooth.
2 Cook on 100% for 5 minutes. Allow to cool slightly
before turning out.
PLAIN MICROWAVE CAKE
Serves 6
175g butter
175g caster sugar
3 eggs (medium)
175g plain flour
5ml (1 tsp) baking powder
100g glacé cherries, quartered
75g ground almonds
5ml (1 tsp) almond essence
15ml (1 tbsp) milk
1 Cream the butter and sugar together until light and
fluffy, beat in the eggs.
2 Fold in flour and baking powder, stir in the cherries,
ground almonds, almond essence and milk.
3 Grease and line the base of a 18cm cake dish with
greaseproof paper. Spoon in the cake mixture and
smooth the surface.
4 Place on the turntable, cook on COMBI - 1
(CONVECTION & MICROWAVE), 200°C, 30%, for
20 minutes.
CHERRY & ALMOND CAKE
Serves 6 - 8
175g margarine
100g caster sugar
225g self raising flour
50g milk chocolate chips
25g walnuts, finely chopped
The biscuits will be soft when hot but
will harden as they cool.
1 Cream margarine and sugar until light and fluffy.
Stir in the flour, chocolate and walnuts to make a soft
but firm dough.
2 Divide mixture into 8 even sized balls, place apart
in two large flan dishes and flatten slightly.
3 Place one dish on low rack and the other on the high
rack. Bake on CONVECTION 180°C for 40 minutes
until golden brown around the edges. Swap the
dishes round after 20 minutes.
4 Allow to cool before removing from the dish.
CHOCOLATE CHIP COOKIES
Serves 4 - 6
100g butter
75g golden syrup
175g black treacle
225g plain flour
10ml (2 tsp) ground ginger
5ml (1 tsp) bicarbonate of soda
25g caster sugar
150ml (
1
/4 pint) milk
2 eggs (medium), beaten
1 Place the butter, syrup and treacle into a bowl, heat
on 100% for 2 minutes and stir well.
2 In a separate bowl, place the flour, ginger,
bicarbonate and sugar.
3 Add the milk into the melted syrup mixture then add
the eggs and mix well.
4 Stir into the dry ingredients and beat thoroughly.
5 Pour into a greased and lined 20cm square dish.
6 Place on the low rack and cook on COMBI - 1
(CONVECTION & MICROWAVE), 180°C, 30%, for
18 minutes.
GINGERBREAD
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