Pumpkin Damper

Serves: 6

Ingredients:

2 cups self-rising (raising) flour
1 cup wholemeal self-rising (raising) flour
1/2 teaspoon salt
3 ounces (90 g) butter
2 cups mashed pumpkin (approx. 1/2 pound/500 g)
Milk
1 tablespoon sesame seeds

Convection Microwave Method:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Sift flours and salt together.
3. Rub in butter until mixture resembles breadcrumbs.
4. Make a well in the center; add pumpkin and enough milk to form a dough.
5. Knead into a round shape on a lightly floured surface. Place on a greased pizza tray.
6. Cut across top of damper, about 1/2 inch (1 cm) deep).
7. Brush with extra milk, sprinkle with sesame seeds and dust with flour.
8. Cook for 25-30 minutes on LOW MIX/BAKE.

Quiche Lorraine

Serves: 6-8

Ingredients:

Pastry:
1 cup flour
1/2 teaspoon salt
3 ounces (90 g) butter
1 egg yolk
2 teaspoons lemon juice
Filling:
6 rashers bacon, finely chopped
4 spring onions, chopped
3 eggs
1/2 pint (300 ml) cream
Salt and pepper
1 cup grated tasty cheese

Convection Microwave Method:

1. Sift flour and salt. Rub in butter until mixture resembles fine breadcrumbs. Stir in egg yolk and lemon juice until mixture forms a ball.
2. Wrap in greaseproof paper and chill for 1 hour. Roll pastry out to line a 9 inch (23 cm) pie plate.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place quiche base on Low Rack, cook for 7 minutes on LOW MIX/BAKE. Cool slightly.

Filling:

1. Combine bacon, spring onions, eggs, cream, salt, pepper and cheese together.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Pour egg mixture into pastry case.
4. Place on Low Rack, cook for 20-22 minutes on LOW MIX/BAKE.
5. Serve with fresh garden salad.

Crusty Bread

Makes: 1 loaf/12 rolls

Ingredients:

6 cups flour
2 1/2 teaspoons salt
1 1/2 teaspoons sugar
Sachet dry yeast
2 cups lukewarm water
1 tablespoon oil
1 tablespoon sesame seeds

Convection Microwave Method:

1. Combine flour, salt, sugar and yeast in a large bowl; make a well in the center. Pour in water and oil.
2. Mix with a wooden spoon until almost all the flour is combined, then knead to form a soft dough. Knead for 5 minutes.
3. Place in a lightly greased bowl; cover with plastic wrap. Prove for 10 minutes on CONVECTION 160 degrees F (70 degrees C), followed by 10 minutes on CONVECTION 100 degrees F (40 degrees C), until dough has doubled in size.
4. Turn out and knead lightly. Shape to fit a 9 x 5 inch (24 x 13 cm) greased bar tin.
5. Cover with plastic wrap and prove for 10 minutes on CONVECTION 160 degrees F (70 degrees C), followed by 10 minutes on CONVECTION 100 degrees F (40 degrees C). Remove dough from oven.
6. Preheat oven to 425 degrees F (220 degrees C).
7. Brush top of dough with milk and sprinkle with sesame seeds.
8. Place on Low Rack, cook for 20-23 minutes on LOW MIX/BAKE, until bread sounds hollow when tapped.

Crusty Bread Rolls:

1. Follow steps above, but divide dough into 12 equal portions.
2. Knead each roll. Place into a 11 x 7 inch (27 x 18 cm) slab tin.
3. Cook for 20-22 minutes on LOW MIX/BAKE.

Hot Cross Buns

Makes: 12

Ingredients:

1 1/2 cups milk
2 sachets (7 g) dry yeast
4 cups flour
1 teaspoon salt
1/2 teaspoon mixed spice
1/2 teaspoon cinnamon
1/4 cup sugar
2 ounces (60 g) butter
1 egg, lightly beaten
1 cup sultanas
Paste for Crosses:
1/3 cup all-purpose (plain) flour
3 tablespoons water
Glaze:
1 tablespoon sugar
2 tablespoons boiling water
1 teaspoon gelatin

Convection Microwave Method:

1. Heat milk for 1 minute on HIGH. Stir in yeast. Prove yeast for 10 minutes on CONVECTION 160 degrees F (70 degrees C).
2. Sift together flour, salt, mixed spice and cinnamon. Stir in sugar.
3. Rub in butter. Mix in egg, yeast mixture and sultanas. Turn out onto floured surface. Knead for 5 minutes.
4. Place into a greased bowl and cover with plastic wrap. Prove for 10 minutes on CONVECTION 160 degrees F (70 degrees C) followed by 10 minutes on CONVECTION 100 degrees F (40 degrees C), until dough has doubled in size.
5. Turn out and knead lightly.
6. Divide mixture into 12 equal portions. Knead each roll.

Prove:

1. Place into a greased 11 x 7 inch (27 x 18 cm) slab tin. Cover with plastic wrap for 10 minutes on CONVECTION 160 degrees F (70 degrees C) followed by 10 minutes on CONVECTION 100 degrees F (40 degrees C).
2. Preheat oven to 400 degrees F (200 degrees C).

Paste:

1. Mix all-purpose flour and water to a smooth paste. Pipe crosses on top of each bun.
2. Place buns on Low Rack, cook for 15-20 minutes on LOW MIX/BAKE.
3. Cool on a wire rack.

Glaze:

1. Combine sugar and boiling water. Sprinkle gelatin over top. Cook for 30 seconds on HIGH. Brush over buns.

Rum Baba

Ingredients:

2 x sachets (7 g) dried yeast
2 cups all-purpose (plain) flour
2 tablespoons caster sugar
1/2 teaspoon salt
1 cup currants
4 fl ounces (125 ml) warm milk
4 eggs, lightly beaten
4 ounces (125 g) soft butter
Rum Syrup:
1/2 cup honey
1/4 cup water

Convection Microwave Method:

1. Combine yeast, flour, sugar and salt together in a large bowl. Stir in currants.
2. Stir in milk, eggs and soft butter. Mix well.
3. Cover with plastic wrap. Place on Low Rack, prove for 10 minutes on CONVECTION 160 degrees F (70 degrees C), then 10 minutes on CONVECTION 100 degrees F (40 degrees C).
4. Pour into a greased 8 inch (20 cm) ring tin. Cover with plastic wrap.
5. Place on Low Rack and prove for 10 minutes on CONVECTION 160 degrees F (70 degrees C), then 10 minutes on CONVECTION 100 degrees F (40 degrees C). Remove from oven and remove plastic wrap.
6. Preheat oven to 400 degrees F (200 degrees C).
7. Place on Low Rack, cook for 12-14 minutes on LOW MIX/BAKE.
8. Mix honey and water together. Heat for 1 minute on HIGH.
9. Pour over cake while still hot.
10. Serve warm or cold with whipped cream.

Blueberry Pie

Serves: 6-8

Ingredients:

Pastry:
2 1/2 cups all-purpose (plain) flour
1/3 cup icing sugar
6 ounces (185 g) butter
2 tablespoons water
1 egg white, lightly beaten
Filling:
1 x 13 ounce (410 g) pie apple
13 ounces (410 g) blueberries
1/4 cup caster sugar
Icing sugar

Convection Microwave Method:

1. In a large bowl, sift flour and icing sugar together. Rub in butter until mixture resembles fine breadcrumbs. Add water and mix well.
2. Wrap in greaseproof paper and chill for 1 hour.
3. Preheat oven to 425 degrees F (220 degrees C).
4. Roll out 2/3 of pastry to fit sides and base of a greased 11 inch (27 cm) flan tin. Brush lightly with egg white.
5. Combine pie apple, blueberries and sugar; mix well. Spoon into pastry shell.
6. Cut strips of pastry from remaining 1/3/ Arrange over blueberries and apple.
7. Brush strips with egg white.
8. Cook on Low Rack for 25 minutes on CONVECTION.
9. Dust with icing sugar. Serve warm.

Apple Pie

Serves: 6-8

Ingredients:

Pastry:
2 1/2 cups all-purpose (plain) flour
1/3 cup icing sugar
6 ounces (185 g) butter
2 tablespoons water
1 egg white, lightly beaten
1 tablespoon caster sugar
Filling:
3 x 13 ounce (410 g) cans unsweetened pie apple
1/4 cup caster sugar

Convection Microwave Method:

1. Sift flour and icing sugar together. Rub in butter until mixture resembles fine breadcrumbs. Ann enough water to form a soft dough.
2. Wrap in greaseproof paper and refrigerate for 1 hour.
3. Preheat oven to 425 degrees F (220 degrees C).
4. Roll out 2/3 of pastry on a lightly floured surface to line a 9 inch (22 cm) high-sided pie plate.
5. Spoon filling into pastry case.
6. Roll out remaining pastry, brush edge of pie with egg white, cover with pastry. Press edges of pastry together; trim.
7. Cut a few slits in top of pastry; brush with remaining egg white and sprinkle with caster sugar.
8. Place on Low rack, cook for 25 minutes on LOW MIX/BAKE.
9. Serve hot with cream or ice-cream.

Pecan Pie

Serves: 6-8

Ingredients:

Pastry:
3/4 cup all-purpose (plain) flour
3/4 cup self-rising (raising) flour
1 tablespoon icing sugar
4 ounces (125 g) butter
1 teaspoon lemon juice
Water
Filling:
8 ounces (250 g) pecan nuts, coarsely chopped
3/4 cup brown sugar
2 tablespoons all-purpose (plain) flour
1 1/2 cups corn syrup
1 ounce (30 g) butter, melted
3 eggs, lightly beaten

Convection Microwave Method:

1. Sift flours and icing sugar together. Rub in butter and add lemon juice. Stir in enough water to form a dough. Wrap in greaseproof paper and refrigerate for 1 hour.
2. Beat brown sugar, flour, corn syrup, butter and eggs together.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Roll pastry out to line a greased 11 inch (27 cm) removable-base flan tin.
5. Place on Low Rack, cook for 6-7 minutes on LOW MIX/BAKE. Cool slightly.
6. Sprinkle pecans over pastry case. Pour over syrup. Place on a pizza tray.
7. Place on Low Rack, cook for 25-27 minutes on LOW MIX/BAKE.
8. Serve warm or cold with ice-cream.

Nutty Pear Pie

Serves: 6-8

Ingredients:

Pastry:
1 1/2 cups all-purpose (plain) flour
1/2 cup self-rising (raising) flour
1 tablespoon icing sugar
5 ounces (150 g) butter
Water
Filling:
5 ounces (150 g) ground almonds
3/4 cup raw sugar
1 teaspoon all spice
6 eggs
2 tablespoons brandy
2 ounces (60 g) butter, melted
2 large pears, peeled, cored and sliced lengthwise
1/4 cup lemon juice

Convection Microwave Method:

Pastry:

1. Sift flours and icing sugar together. Rub in butter and mix in enough water to form a dough.
2. Wrap in greaseproof paper and refrigerate for 1 hour.

Filling:

1. Mix almonds, raw sugar and all spice together. Beat in eggs, brandy and butter.
2. Preheat oven to 350 degrees F (180 degrees C).
3. Roll pastry out to line an 11 inch (27 cm) removable-base flan tin.
4. Place on Low Rack, cook for 5-6 minutes on LOW MIX/BAKE. Cool slightly.
5. Pour in nut mixture.
6. Toss pear slices in lemon juice. Arrange slices on top of pie in a spiral pattern. Place on pizza tray.
7. Place on Low Rack, cook for 25-30 minutes on LOW MIX/BAKE.
8. Serve hot or cold.