Microwave Miracles

Transcript

Microwave Miracles Symbol Power Level of Setting -pica1 Use WARM-20 Keeping food warm, defrosting frozen pastry. Softening cream cheese. DEFROST-30 Thawing frozen raw meats and poultry. Completing cooking of casseroles and stews, proving bread dough. SIMMER-SO Slow cooking soups, pot roasts, baked custards etc. ROAST-70 Completing cooking of roasts. Reheating foods. HIGH-l 00 Boiling liquids. Commencing stews and roasts, cooking poultry, fish, vegetables, cakes, rice and preheating a browning dish. ALL THE RECIPES IN THIS BOOK HAVE SUGGESTED POWER LEVELS OF HIGH - g MEDIUM - & DEFROST- & WITH GRATEFUL THANKS TO NOLENE WARREN AND NOLEEN WACHMAN WHO SUPPLIED THE RECIPES FOR THIS COOK BOOK. 2 This book has been written by our own Home Economists to help you, our customer, to understand the wonderful world of microwave cooking. Sanyo believe it recipes and ideas your new Sanyo your oven is, as microwaves. is important to have Australian and New Zealand as a guide for you to achieve the best results from microwave oven. This book will show you how versatile well as giving you basic information on cooking by Microwaves have now been used for the cooking of and while it can be a quick way of preparing food, it clean and economical. The convenience of microwave cooking will astound cookbook thoroughly and surprise every member of the new and exciting recipes contained within. foods for many years is also easy, you; read your your family with As a large manufacturing company of electrical appliances Sanyo have built their reputation on the dependability of all their products. Your microwave oven is no exception, it will serve you well while you serve your family with these tempting recipes. That’s Life with SANYO. METRIC WEIGHTS & MEASURES -~ ---..- -_ _ - --_ 1 teaspoon 1 tablespoon ‘12 cup 1 cup 1 quart 1 ounce 1 pound 2.2 pounds 5 mlllrlitres (ml) 15 millllrtres 125 millilitres 250 millilitres 1 litre (1 ,000 millilitres) 30 grams (g) 455 grams 1 krlogram (kg), 1,000 grams INGREDIENT SUBSTITUTIONS Baking Powder, 1 teaspoon ~ Chocolate, 1 ounce Eggs, 1 large l l l l Flour, 1 tablespoon (for thickenrng) Herbs, 1 tablespoon fresh Milk, 1 cup l l l l l Soup Stock, 1 cup Sugar, 2 teaspoon l l XI teaspoon baking soda + l/z teaspoon cream of tartar. 3 tablespoons cocoa + 1 tablespoon shortening. 2 egg yolks + 1 tablespoon water for baking 2 egg yolks for custards. l/z tablespoon arrowroot, or I/Z tablespoon cornflour l/2 teaspoon dried or 1 teaspoon flakes II3 cup evaporated, 2/3 cup water l/2 cup condensed, l/2 cup water, reduce sugar in recipe l/4 cup powdered skim milk, 1 cup water, 2 tablespoons butter. 1 envelope instant broth, 1 cube boullion, 1 cup water. 1 packet artrficial sweetener, l/p gram saccharin. Measures used in this book are all level spoons and metric measuring cups. LET’S TALK MICROWAVES BEFORE YOU START COOKING READ THIS SECTION WHAT ARE MICROWAVES? PRINCIPLES OF MICROWAVE COOKING HOW DOES A MICROWAVE OVEN WORK? HOW DO I COOK IN A MICROWAVE OVEN? RECOMMENDED UTENSILS & CONTAINERS MICROWAVEACCESSORIES USE OF ALUMINIUM FOIL CLEANING THE OVEN ADVANTAGES OF MICROWAVE COOKING IMPORTANT POINTS TO REMEMBER LET’S TALK MICROWAVES Cooking by microwave is the most advanced form of cooking. It is so easy to use, clean and economical and it will save you time. You didn’t learn conventional cooking In a day, so it is wise to take a little time to learn the fundamentals and principles of microwave cooking. l BEFORE YOU START COOKING READ THIS SECTION Power Output The recipes in this book are designed for microwave ovens with an output of 600 or 650 watts. This means the cooking times will vary for an oven with a lower output e.g. 500 watt output. Depending on the food (quantities and size) allow approximately one quarter longer cooking time. A leg of lamb 1.5 kg would take 30 minutes in a 600 watt oven and 37 minutes in a lower output oven or approximately 121/2 minutes per 500 g weight. Power Levels Use the times in this book as a guide. For best results it is important to test prior to completion of cooking time. Microwave ovens do vary in their description of power output levels, some ovens use different terms for varying outputs e.g. HIGH can be described as FULL POWER, HI, MAXIMUM POWER or 100. MEDIUM can be described as ROAST or 70. DEFROST can be described as DEFROST or 30. Whatever the description, you should refer to the operating InstructIons supplied with your oven to determine the various power levels and chosen term. ALL THE RECEIPES IN THIS BOOK HAVE SUGGESTED POWER LEVELS OF HIGH. MEDIUM OR DEFROST. Use this only as a guide. If you are cooking on MEDIUM and you feel it is cooking too quickly reduce the level down e.g. SIMMER-50. Alternately if you are cooking on DEFROST and you feel it is too slow increase the level. Remember the various power levels on your microwave oven are much the same as on your conventional hotplate. Controlling a conventional hotplate is not very different to controlling variable power on a microwave oven. You adjust the numbers on a hotplate to achieve different cooking requirements. The same applies to the controls on the microwave oven. Cooking a stew in a saucepan on a conventional hotplate you would start on HIGH then reduce down to SIMMER to complete the cooking. With your microwave oven you do exactly the same, HIGH for approximately 10 minutes then reduce to DEFROST until the stew is cooked. If DEFROST is too slow increase to SIMMER. Microwave ovens with only one power level (HIGH) must rely on resting periods to achieve slower cooking e.g. 3 minutes cooking with approximately the same resting time (3 minutes with the oven turned off) and then repeat this process until cooking or defrosting is completed. Microwave ovens with two power levels HIGH and DEFROST wd have no problems In recipes using MEDIUM provided the DEFROST cycle IS used giving a longer cooking time. Allow approximately half the cooking time EXTRA as stated for MEDIUM, e.g. for IO minutes MEDIUM allow 15 minutes DEFROST. Remember for best results it is preferable to test before the completion of cooking time. Below is a chart giving suggested settings and typical use. ---~Typical Use Power Level or Setting Keeping casseroles and main dishes warm. LOW-I 0 WARM-20DEFROST-30- .& II BRAISE-40 SIMMER--50- . --.-.-. Keeping food warm, defrosting frozen pastry. Softening cream cheese. Thawing frozen raw meats and poultry. Completing cooking of casseroles and stews, proving bread dough. Also used for slow cooking of stews, casseroles and corned beef. & Slow cooking soups, pot roasts, baked custards etc. BAKE-60 Poaching, egg custards, slow cooking. ROAST-70- 11 1 Completing cooking of roasts. Reheating foods. REHEAT-80 Reheating pre-cooked foods. SAUTE-90 Sauteing Vegetables. H I G H - l o o - -.‘- ,,,,;T Boiling liquids. Commencing stews and roasts, cooking poultry, fish, vegetables, cakes, rice and preheating a browning dish. PROGRAMMED DEFROST is also a term used on some microwave ovens. This is a special setting designed to hasten the thawing process of frozen food. The oven operates on HIGH for the beginning of the chosen or selected time and DEFROST for the remaining period of time. The oven automatically switches from one level of power to the other. Refer to the operattng instructions supplied with your oven for more detailed directions. 8 aWHAT ARE MICROWAVES? Micro, meaning small or electromagnetic waves, are a form of radtant energy There are many types of radiant energy, collectively referred to as radiation. There are basically two types of radiation, IONIZING and NON IONIZING. X-rays, cosmic rays and gamma rays are IONIZING forms of radiatron. Radio Waves, Infrared, light waves and MICROWAVES are NON IONIZING radratron. IONIZING radiation produces NO temperature. NON IONIZING radiation in sufficient intensity will cause a rise in temperature. Microwaves travel at 2450 mrllron times a second, as fast as the speed of light and also travel on a straight line. In a microwave oven these waves are concealed within the oven itself and are reflected off the walls and door. Once the door knob or handle IS released all microwave energy stops. a PRINCIPLES OF MCROWAVE COOKING As microwave energy comes into contact with a substance it is reflected, transmitted or absorbed Only when this energy is absorbed is heat produced. In cooktng, mrcrowaves are reflected by metal, transmitted through paper, glass, china, ceramic, wicker or wood products and plastic utensils, and absorbed by the water in the food. Microwaves cannot be stored in the food. When you eat food cooked in a mrcrowave oven you are not eating microwaves, Microwaves are colourless, odourless and tasteless. They do not affect the flavour of the food aHOW DOES A MICROWAVE OVEN WORK? When you plug in your microwave oven to a normal 240 volt power outlet, power is fed to a transformer which converts low voltage line power to the high voltage required by the magnetron tube. The magnetron is the heart of the microwave oven, it converts electrical energy to mtcrowave energy and then this energy is directed into the oven cavity. When mrcrowaves enter food they simply cause the lrqutd or moisture molecules In the food to vibrate at a fantastic rate, friction created by this vibration produces heat and this heat is conducted through the food. Rub your hands together qurckly and you will feel heat, this is exactly what happens to food In a mrcrowave oven. l HOW DO I COOK IN A MICROWAVE OVEN? Do not change your whole idea of cooking, your everyday recipes can be used, but remember to cut down the cooking time. Take a guide for timings from your cook book supplied with your oven and learn to open the oven door and test or stir the food lust as you would with conventional cooking. Sanyo Microwave Ovens are simple to use. Just set a time and this will count back and a bell will ring to let you know the time IS up. Never overcook as this cannot be rectified, undercook and then you can always give a little more trme.to complete the cooking. There IS no preheating of the microwave oven, as you do for conventional ovens, this will save time as well as cutting down your fuel bill. 9 Food cooks more quickly but looks and tastes the same as conventionally cooked food, in fact you WIII find vegetables do taste better as the true flavour is retained by using only a small quantity of water and the nutritional value is far better for you and the family, l RECOMMENDED UTENSILS AND CONTAINERS Item China Glass Earthenware Paper plates Paper towelling napkins Plastic Wrap Oven Bags Freezer Bags Specially designed plastic Microwave Cookwave Casserole dishes (ovenproof) Corning Ware@ Use Notes Reheating, Coffee, Short period cooking Reheating Short period cooking Reheating, Coffee Short period cooking. Rehating Short period cooking Reheating pastries, rolls, doughnuts. Coverlng roasts or cooking bacon, frankfuns etc. Do not use dishes with gold or silver edges as arcing may occur. Used as a covering for: Reheating Cooking Vegetables Corned beef, roasts. To retain moisture while cooking. Vegetables Twist end and tuck under. General microwave cookery to -‘-manufacturers instruction. Cooking main dishes, vegetables, desserts, jams, pickles, etc. as above Do not use crystal Does retain heat therefore difficult to handle after long period cooking Generally not re-usable Use to absorb fat or moisture. Pierce bag. Do not use metal ties or twisters-replace with elastic bands or string. Do not use metal ties or twisters. Allow for steam escape. Use only those clearly marked “Microwave Oven” safe. Dishes will become hot due to transference of heat from the food. CorelIe@ Reheating Note Straw or wood products Reheating Wooden spoons Stlrring puddrngs Longer use may cause cracking do not use lacquered painted or varnished products. Can withstand microwave for short cooking periods Browning Searing and frying. *“-$ Dishes and sauces. - Refer manufacturers microwave instructions. accessories If you are unsure about the suitability of a particular utensil, place it in the oven on <;\p <: HIGH for 30 seconds. A container that remains cool or warm is safe to use. If it is hot, do I.,,~$ not use it. “MICROPROOF” is a word frequently used in the recipes in this book referring to utensils suitable for use in the microwave oven. 10 l MICROWAVE ACCESSORIES There are many dishes you already have in your kitchen that can be used. However, many microwave accessories have been released onto the Australian market over the past few years. These products have been specially designed for the microwave oven to achieve the best possible cooking results. When purchasing cookware it is important to consider the design and versatility of the container. Value for money is important however cheaper products are not always as durable. A lightwerght plastic container used to cook food reaching high temperatures can distort. Accessories available include: An assortment of glass and ovenwares. A large range of special type plastic ware consisting of casserole dishes, cake pans, divided vegetable contarners, racks, plate stackers and utensrls. Browning dishes-a wide variety is available. Browning dishes have a special coating on the base and when placed empty into the microwave oven for up to 6 minutes preheating time, this coating absorbs the mlcrowave energy and becomes a sizzle platter. These dishes are especially good for browning the thinner cuts of meats e.g. steaks, sausages, meat patties, chicken pieces, etc. It is important to note that the special coating in the dish must be covered with food during cooking. Exposed areas will continue to absorb microwave energy and become so hot that the turntable or glass tray could break. pz ] $0I&’ ;’ Do not use browning dishes on metal turntables as they will not be effective. 1 \.wJCleaning of Browning Dishes Particular care should be taken not to damage the coating on the base of the dish. Do not use metallic cleaning pads as these will cause scratching. Wash in dishwasher or by hand in hot sudsy water. For burnt on food, soak In hot sudsy water. Do not use browning dish on conventional ranges. Do not preheat for longer than 6 minutes in the microwave oven, 11 l USE OF ALUMINIUM FOIL Strips of aluminium foil may be used to cover or shield areas of food that appear to be overcooking e.g. chicken wings, drumsticks or the tail of a fish. Never allow foil to touch the oven walls as this will cause “arcing” and could damage the oven, Do not cover food completely with foil as this reflects microwave energy and the food will not cook, and can also cause damage to the oven, Shallow aluminium trays must be used for reheating provided the depth is not greater than 2.5 cm (I”). Defrosting of cooked frozen food in containers up to 5 cm (2”) can be successfully done using a MEDIUM or DEFROST cycle. Refer defrosting guide. Roasts should be covered with foil on completion of cooking time and allowed to stand outside the oven. This will keep the roast hot while vegetables are being cooked. When cooking cakes foil can be used to prevent overcooking on outer edges. Cakes can be overcooked on the outside before the centre is firm and this is often the reason why cakes are cooked in a microwave oven in a ring shape. Foil can be used to cover the outside of the cake pan as a collar, thus then prevents the side microwaves from penetrating, allowing cooking from top and bottom. Remove foil halfway during cooking time for even cooking result. MAKE SURE THE FOIL IS SECURED WITH ADHESIVE TAPE TO AVOID CONTACT WITH THE OVEN WALLS. Or cakes cooked in a loaf pan may be shielded on each corner with foil to prevent overcooking. Another method of shielding cakes is to cut a circle of foil the same size as the container, then cut out an inner circle from the foil leaving approximately 2.5 cm outer circle. When placed on the top of the cake for half the cooking time, the centre of the cake only is exposed to the energy allowing more even cooking for heavier mixtures. a CLEANING THE OVEN Keeping the oven clean is very important as the efficiency of the microwaves are reduced when particles of food are left on the walls of the oven. The stirrer cover (plastic roof of the oven) must be regularly cleaned. Make sure than no food remains on the plasttc covering. Keep the door and door seal free from food buildup. Turntable or glass tray can be removed for easy cleaning. It is easier to clean the oven after each use. Wrpe out with a damp cloth and polish with a dry cloth or paper towelling. For heavy spatters place a cup of water in the oven and allow to boil. The build up of steam enables the spatter to be wiped off with a cloth. The exterior of the oven requires little attention, a wipe with a damp cloth or an occasronal polish The rear vent should be kept clean by wiprng with a hot soapy cloth. After cookrng foods with strong flavours e.g. pickles and chutneys, wipe oven interior with a mixture of vinegar and water or vanilla and water. Leave door open overnight. 12 @ADVANTAGES OF MICROWAVE COOKING Economy No preheating time is requtred in the microwave oven and food cooks in much shorter time so the energy saved can be up to 70%. Portability There IS no costly Installation, just plug your microwave Into any IO AMP three pin power outlet. It IS easily moved for that outdoor party or B.B.Q. Flavour & Moisture Retention Because of the shorter cooking time, foods are not overcooked or dried out, resulting in more flavour and moisture remaining in food. Speed Food is cooked in approxrmately one-fourth of the time taken by conventional methods. Easy to Clean The only heat in a microwave oven is that given off by the food being cooked (heat transference). Spatters or boil overs will not bake on as in conventronal ovens. A wipe over with a damp cloth is all that is necessary-no more dirty pots and pans to scrub. Coolness The mrcrowave oven does not heat up the kitchen. It remains cool and pleasant at all times. Convenience Food can be cooked In the dishes you serve at the table-no extra washing up. Left-overs can be reheated and served without drying or loss of flavours. Entertaining becomes a dream. Meals can be prepared in advance and reheated when guests arrive. Appetizers are easily heated wrthrn minutes making entertaining fun. The convenience of microwave cooking can only be experienced by owning a microwave oven. Safety One of the safest appliances in today’s modern kitchen IS a microwave oven. The absence of heat makes it safe to operate without danger of burned fingers. There is no way the oven will operate without the door being closed. Simplicity Sanyo have built their reputation on the srmplrcity of their appliances and the microwave oven is no exception. Even a child WIII find it easy to use. Set the cooking time and press the start button-it’s as simple as that. Fast Thawing Defrosting IS made easy with the microwave oven. No need to choose food from the freezer hours before-30 minutes will defrost a chrcken and two steaks need only 10 minutes. The microwave oven elimrnates the bacteria problem that often occurs when the housewife removes food from the freezer to thaw on the kitchen srnk. Frozen casseroles can be thawed and reheated in a fraction of the time normally taken. Shiftworkers’ Dream Three minutes is all it takes to reheat a plate of food from the refrigerator. Cook the family meal and place hubby’s covered with glad wrap in the refrrgerator-no more complarnts about “stewed-up” meals. Weightwatching There IS no need to add fats when cooking tn the microwave oven. Dieters can easily prepare small quantities of food exactly as they require it. 13 a WIPORTANT POINTS TO REMEMBER There are a number of potnts that are important to remember for successful mrcrowave cooking. Because the oven works so quckly, factors that would not be vital In conventronal oven cooking become Important. FolIowIng are some of the terms and cooking procedures that are Integral to this new kind of cooking-along with an explanation of each. Starting temperature of the food to be heated affects cooking time. Cooking time grven in recipes is based on normal storage temperature of the ingredients, For example, milk is usually used straight from the refrigerator. Therefore, any recipe that uses milk assumes that the milk will be cold, having been taken directly from the refrigerator, If you use a partrcular Ingredient that is colder than normal, the cooking time will be longer. Similarly, if an ingredient is warmer than would be usual, the cooking time will decrease to some extent. In general, the warmer the food or ingredients to start with, the shorter the cooking or heating time. Remember this if you make substitutions in recipes. If you use a frozen ingredient instead of the canned one that the recipe specifies, you’ll have to increase the cooking time given in the recipe. Density refers to the composition of a particular food item. In other words, some foods have a basic structure that consrsts of molecules that are tightly packed together (a meat roast IS one example). When this IS the case, it takes microwaves longer to penetrate and cook the food than for a less dense Item. A more porous food (such as bread) absorbs microwaves faster and heats through or cooks more qurckly. Volume is a factor that affects cooking time in the microwave oven. Here the word volume refers to the amount of food to be cooked. If you are baking several potatoes, the cooking time will be longer than if you were baking just one potato. The same holds true wrth liquids to be heated; three cups of water will take longer than just one cup. If you halve a recipe, cook the food a little more than half the trme the recipe calls for. Keep checking at short intervals untrl the food is cooked to your taste. Arrangement of foods within the oven should be taken into consideration, If there are several pieces of similar food, arrange them so that each gets the maximum concentration of microwaves. Potatoes should be arranged in a ring; ears of-corn are best placed like spokes of a wheel, from the centre of the oven out to the sides. When reheating a plate of leftovers, arrange solid foods, e.g. mashed or baked potatoes, pumpkin or cauliflower around the outer edge of the plate with smaller vegetables e.g. peas, beans, zucchlnr In the centre, Fish and sliced meats, casseroles, steaks etc. can also be placed in the centre. Mashed potato should be served In 2 small scoops rather than one large mound. This way, dense foods get the greatest concentration of microwave energy and there is a more even microwave distribution in all the foods. Delicate ingredients require a lower setting for proper cooking. Many high protein foods In the dairy group fall into this category; cheese, eggs, milk, cream and sour cream. Cookrng at a hrgher heat may cause these foods to toughen, separate or curdle. Container size and shape specified in recipes should be followed for best results. If you vary the size or shape of the container, the cooking time may vary. A tall, narrow container will increase cooking time, just as a shallow, broad container will reduce it. The containers specified in the recipes have been chosen for a reason, You will find that recipes for puddings and sauces call for containers that are larger than the quantity of liquid being cooked to prevent boilovers. Cike recipes call for round utensils for more even cooking. 14 Coverings suitable for use in the microwave oven include ovenproof glass covers, glad wrap and sturdy glass plates. Covers are useful because they trap steam and therefore speed cooking time. Furthermore, they seal in natural moisture, preventing foods from drying out as well as preserving nutrients. Remove any covering away from hands and face to prevent steam burns. Never completely seal containers in the microwave oven. Stirring IS necessary for some foods. Because microwaves cook the outside edges of food frrst, the centre portion sometimes needs redistribution for even cookrng. This IS true of thickened mixtures; the redistribution is accomplished simply by strmng. Always stir from the outside in, so that heat is equalised and uncooked portions flow toward the outside edges. This technique is similar to the stirring you’re accustomed to doing on a range burner. In the microwave oven, however, you need stir only occasionally. Browning-Cookies, cakes and breads do not brown wet1 tn a microwave oven. When dark coloured ingredients (such as chocolate, spices or parisian essence) are part of the recipe, the lack of browning IS not apparent. At other trmes, glazes or frosting can be used or you can sprinkle fine dried breadcrumbs or toasted ccconut around the sides and base of the greased cake container. Turning foods over is sometimes necessary. In the case of large, dense foods, (e.g. roasts), turning the food over will help to cook it evenly, It IS not necessary to rotate the food container unless the oven does not have a turntable. Chicken pieces, pork chops and other meats with bones should be placed so that the bony part faces the centre, the thick part faces the outside. This aids in even cooking. Standing time is important to mrcrowave cooking. The standing time specifted In the recipes is really a part of the cooking time, in that food continues to cook after It IS removed from the oven. The more dense the food, e.g. roasts, meat loaf, the longer the standing time. In addition to finishing the cooking process, standing time helps retain natural juices and makes carving easier. Foods which retain heat longer, e.g. baked apples, will continue to soften on standing. The recipes In this book all take standing time Into account and specify the correct amount of time to allow. With your own recipes, some experlmentatron may be necessary to gauge proper standing time. As a guidellne, use the standing time specified in a similar recipe here. Meal planning should not pose a problem. Keep In mind that foods that need to be longest should be cooked first. The main dash (such as a roast or a casserole) should first, then the vegetables and bread cooked or heated. Desserts can be made In the unless they are to be served hot and in some cases can be cooking whilst the dinner eaten e.g. baked apples. cooked be cooked morning is being For dinner parties cook the complete meal earlier in the day, keep foods covered, reheat in the microwave and place in a conventional oven or warmer on a very low heat setting along with the dinner plates lust prior to serving. Condensation does occur within the mrcrowave oven and also on the inside glass of the door. This is a natural occurrence due to moisture release from the food when cooklng. Do not be concerned if water appears on the bench below the oven, this does not mean there is any leakage from the oven only an excess buildup of moisture. 15 Do not operate the oven empty Do not operate the oven if damaged. It is important that the oven door closes properly. Should there be any damage to the hinges or any other part of the microwave oven, have it repatred by a qualified service technician. Conventional meat thermometers should not be used in the microwave oven, They can, of course, be used at the completion of cooking to check internal temperatures of food but only out of the oven. Specially designed microwave thermometers can be purchased and these can be used. Do not attempt to cook eggs in the shell. Pressure will build up inside the shell and it will explode. Do not deep fry in the microwave oven as the temperature of oil cannot be controlled and it may overheat. Do not use narrow necked or sealed containers in the microwave oven as pressure could build up and cause them to explode. i’ ‘“? Do not heat food nor liquids In bottles or jahs with lids on. Arr must be allowed to escape ,@@? from the container. Do not warn babies bottles in the microwave oven with screw top lids 7-t Lwr l’ or teats in place. 16 STARTING THE DAY Scrambled Eggs STARTING THE DAY HOT CEREAL ................................................... 1.. ....... INDIVIDUAL CEREAL .................................. ......,.” ....... HOT GRAPEFRUIT ........................................... . ......... STEWED RHUBARB ......................................... . ......... STEWED PRUNES ............................................ . ......... SCRAMBLED EGGS ......................................... . ......... POACHED EGGS ............................................ ..‘..~ ...... FRIED EGGS USING BROWNING DISH .... 1.. ...... . ......... EGGS BENEDICT . ..~..1.“~...............~..+................. ......... . ......... OMELEITES .................................................... HEARTY SAVOURY OMELElTE .................................. EGG, BACON AND TOMATO ....................................... SAVOURY BAKED EGG .............................................. CREAMED MUSHROOMS ........................................... WELSH RAREBIT ....................................................... POTATO CAKES AND BACON ........................... . ......... LAMBS FRY AND BACON ........................................... CURRIED MINCE ........................................................ BAKED BEANS AND SPAGHETTI ................................ TOMATOES ON TOAST .................... ..~............._ ......... SAVOURY TOMATO CUPS ............................... . ......... COFFEE ........................................................... . ......... HOT CHOCOLATE ...................................................... TEA ............................................................................ 19 19 19 20 20 20 21 21 22 22 23 23 23 23 24 24 26 26 26 27 27 27 27 27 “Starting the day” or breakfast is a very important meal. Usually about 12 hours have passed since the last meal was eaten and the body needs refuelling. For most people, time is the factor that prevents-a substantial breakfast being served. This is where your microwave oven will be invaluable to you; allowing you to serve an adequate breakfast to your family to start the day the nutritional way. Recipes chosen in this section are varied. However, you may have a favourite breakfast recipe your family enjoys. Use these recipes as a guide for timings. Experiment and you will find it easy to convert your favourite recipe for use in your microwave oven. Remember, open your oven door and stir the food when necessary and you will find the food cooked perfectly to your taste. INGREDIENTS METHOD 1 l/2 cups rolled oats 3 cups water ‘12 teaspoon salt 1. Place all ingredients in medium size casserole dish. Stir well. 2. Microwave 7 minutes on HIGH, stirring occasionally. 3. Allow to stand 3 minutes covered. 4. Serve with milk and sugar. INGREDIENTS METHOD - l/3 cup rolled oats %I cup water dash salt 1. In cereal bowl combine all ingredients. 2. Microwave 1 l/2-2 minutes on HIGH, stirrlng once 3. Allow to stand II/,-2 minutes covered. 4. Serve with milk and sugar. INGREDIENTS METHOD 2 4 2 4 1. Cut grapefruit in halves; removing core and seeds. Loosen each section with a sharp knife. 2. Sprinkle 1 tablespoon brown sugar on each half and l/z teaspoon butter on centres. 3. Place fruit on pie plate or individual serving dishes, mlcrowave W-4 rnlnutes on HIGH until heated through. 4. Allow to stand 1 minute. Place a cherry In centre to serve. grapefruit tablespoons brown sugar teaspoons butter maraschino cherries ‘7 .- - - .- For 2 halves-microwave 2%-3 minutes 1 half -mcrowave 1’12 minutes The more food placed into the microwave oven the longer it takes to cook. The temperature of the food to be cooked will also make a difference, food from the refriaerator will t a k e a l i t t l e l o n g e r t h a n f o o d a t r&om temperature. Illll=%~~ll I 19 INGREDIENTS ~.~ - - METHOD 2 cups cut rhubarb (Approximately 3 cm) 2 tablespoons water 4 tablespoons sugar 1 teaspoon lemon juice pinch ground ginger 1. In medium size casserole dish, combine all ingredients except sugar. 2. Cover, microwave 4 minutes on HIGH, stir. 3. Add sugar, cover, microwave on MEDIUM 2 minutes. 4. Allow to cool, covered. INGREDIENTS METHOD - 500 g (1 lb.) dried prunes 1 l/2 cups hot tap water VI cup brown sugar 1 stick cinnamon pinch ground allspice 1. In medium size casserole dish, combine prunes and water. Allow to soak 11’2 hour. 2. Add rematnlng ingredients, stir, cover, mtcrowave 5 minutes on HIGH. 3. Allow to cool covered. Remove cinnamon stick before sewing. .! ,I\ \ ‘j/ If prunes are soft, omit step 1. Reduce liquid to ,i::;.T\P , I 1 l/4 cups, combine all Ingredients and proceed. _, , 1.; r- 1 INGREDIENTS METHOD 1 tablespoon butter 1, In medium size casserole dish, microwave butter 30 seconds on HIGH. 2. Add eggs, milk, salt and pepper, and beat with a fork to scramble. 3. Mcrowave, covered, 1&-2 minutes on HIGH. Stir. 4. Microwave, covered, a further 11/2-2 minutes on HIGH, or until eggs are barely set. 5. Stir and let stand, covered, 2 minutes before serving. 4 eggs l/4 cup milk l/4 teaspoon salt dash pepper SERVING SIZES FOR SCRAMBLED EGGS EGGS 2 MILK 2 tablespoons BUTTER POWER 2 teaspoons HIGH TIME 11/2-Z minutes 4 ‘/n cup 1 tablespoon HIGH 6 l/3 cup 2 tablespoons HIGH 4?-5 minutes 2 tablespoons HIGH W - 6 minutes 8 J/2 cup 3-4 minutes SALT & PEPPER TO TASTE. STIR HALF-WAY THROUGH COOKING Time for cooking depends upon temperature of milk and eggs, also size of eggs. Above times are for 61 g eggs at room temperature and milk from refrigerator. 20 Ramekins are ~dcal for poached eggs as each egg cooks Indlvldually INGREDIENTS METHOD 1 egg V4 cup water l/2 teaspoon white vinegar pinch salt 1, Place water, vinegar and salt in ramekin. Microwave 45 seconds on HIGH. 2. Gently break egg into boiling water. Cover with glad wrap. 3. Microwave 30-45 seconds, until yolk clouds over. 4. Stand 1 minute. Lift out of liquid with a slotted spoon , /‘A ‘:, White of egg will coagulate during standing time. :‘;T\P :, F or more than one egg-allow extra time for ‘,/, . . .;: individual ramekins of water to boll and an extra 30 seconds for each additional egg to cook. - INGREDIENTS METHOD - 2 eggs 1 teaspoon butter hot buttered toast 1. Preheat browntng dash on HIGH for 3 minutes. 2. Add butter and microwave a further IO seconds. 3. Gently break In eggs. Cover and mlcrowave IV2 minutes on HIGH. 4. Allow to stand 1 minute, covered. Serve on toast Eggs will continue to cook while standing so be careful not to overcook In microwave. Eggs L. , “, .-. ’ should be at room temperature. 4 em= *Yolks will be slightly runny, so allow extra cooking time if preference is for firmer yolks. 1. Same. 2. Allow 2 teaspoons butter, microwave 15 seconds on HIGH. 3. Gently break in eggs. Cover and microwave 2112 minutes on HIGH. 4. Standing time-same. Cover foods in the microwave oven if you normally cover foods when using conventional methods. This will retain moisture and speed cooking. 21 INGREDIENTS ~--.-- ~ 1 English muffinhalved, toasted and buttered 2 slices of ham (approximately size of muff ins) 2poachedeggs (Refer recipe page 21) Hollandaise sauce paprika - METHOD ~ - 1. Arrange muffins on serving plate and top with slice of ham, then eggs. 2. Spoon over sauce and sprinkle with paprika. 3. Microwave 45 seconds-l minute on HIGH, until heated through. a HOLLANDAISE SAUCE INGREDIENTS METHOD VI cup butter VI cup cream 2 egg yolks-well beaten 1 tablespoon lemon juice 112 teaspoon dry mustard l/4 teaspoon salt 1. Place butter in glass jug. Microwave 1 minute on HIGH until melted. 2. Add remaining ingredients. Mix well. 3. Microwave 11/2-2 minutes or until thickened on MEDIUM, stirring occasionally. 4. Beat with wire whisk or rotary beater until light and fluffy. Sufficient for 4 eggs. auce will curdle if overcooked Quanttties of ingredtents for omelettes are the same as those given for scrambled eggs. However, do not stir after final microwave stage is completed. If a lighter, fluffier omelette is desired, the following recipe should be used as a guide for method and quantities. INGREDIENTS - --2 eggs-separated 2 tablespoons milk l/4 teaspoon salt dash pepper 2 teaspoons butter pinch baking powder (l/4 teaspoon for 4 eggs) METHOD 1. Beat egg whites until stiff peaks form. 2. Beat egg yolks, milk, salt, pepper and baking powder until creamy. 3. Gently fold in the beaten egg whites. 4. In 20 cm (8”) pie plate, microwave butter 30 seconds on HIGH. 5. Pour egg mixture into hot butter and spread evenly in pie plate. 6. Microwave, uncovered, 2 minutes on HIGH. 7. Cover and allow to stand 2 minutes before folding and serving. bacon or onions in filling, cook in the pie to enhance omelette flavour. 22 I INGREDIENTS -- 1 teaspoon butter 1 rasher bacon-chopped 1 small tomatopeeled and chopped 2 shallotstrimmed and chopped dash pepper and salt 1. Place all ingredients, except eggs and parsley in a small pie plate. 2. Microwave, covered, 2 minutes on HIGH. 3. Pour in eggs and stir with a fork to combine. 4. Cover, microwave 40 seconds on HIGH. Stir with forkdrawing outside edges towards the centre. 5. Cover. Microwave I’/2 minutes on HIGH. Allow to stand 2 minutes. 6. Ease around edges with rubber spatula and slide onto serving plate. Sprinkle with chopped parsley. 2 eggslightly beaten parsley - INGREDIENTS METHOD ~ 1 egg METHOD-1. Break egg into a greased custard cup. 2. Place bacon between 2 thicknesses of paper towelling. 3. Place custard cup, bacon and tomato half on a dinner plate. Cook on HIGH for 2 minutes. 4. Allow to stand for 1 minute before serving. 1 rasher bacon V2 tomato INGREDIENTS METHOD 1 l/z 1 1 1. Chop bacon, place in a ramekin, cover with paper towelling. 2, Microwave on HIGH for 1 minute. 3. Break egg over bacon, top with a slice of tomato and grated cheese. 4. Microwave on HIGH for 1 minute. Serve on toast. egg rasher bacon slice tomato tablespoon grated cheese INGREDIENTS ~-..- 250 g (l/2 lb.) mushrooms I4 teaspoon salt ‘12 teaspoon pepper 1 teaspoon lemon juice 1 tablespoon water 3 tablespoons butter 2 tablespoons flour 314 cup milk METHOD 1. Peel and slice mushrooms. Place in a small microproof casserole dish with salt, pepper, lemon juice, water and butter, 2. Cover. Microwave on HIGH for 2 minutes. 3. Blend flour with milk. Pour in some hot liquid from mushrooms. Combine well and pour into casserole dish. Stir all until combined. 4. Microwave, uncovered, on HIGH a further 2 minutes. Stir half way and after completion of cooking. Serve on toast. 23 - INGREDIENTS - METHOD-- - 250 g (V2 lb.) cheese-grated l/2 cup beer l/2 teaspoon paprika 1 teaspoon dry mustard 1 teaspoon worcestershire sauce 5 drops tabasco sauce 2 eggs-lightly beaten 1. In a medium size mlcroproof casserole dish combine paprika, mustard, sauces and beer. MIcrowave on HIGH for 1 minute. 2. Add cheese and microwave on HIGH l Y-2 minutes, stirring every 30 seconds, until cheese melts. 3. Stir a little of the hot cheese mixture into the eggs then combine well with remaining mixture. 4. Microwave on MEDIUM for 2’17 minutes, stirring frequently. Remove from oven and lightly whip with a wire whisk untrl smooth. Serve on toast. INGREDIENTS METHOD 500 g (1 lb.) potatoes-boiled 1 tablespoon butter V2 cup plain flour l/2 teaspoon baking powder VI teaspoon pepper V2 teaspoon salt 2 teaspoons chivesfinely chopped 1 egg yolk 4 rashers bacon 4 teaspoons butter extra Tomato wedges 1. Drain potatoes, add butter, mash. Allow to cool. 2. Soft flour and baking powder. Add to potatoes with pepper, salt and chives. Bind with egg yolk. 3. With floured hands, form into 8 flat patties. 4. Remove rind from bacon and cut each rasher in half. 5. Preheat large browning dish on HIGH 5 minutes. Add 2 teaspoons butter, swirl to coat base. 6. Place 4 potato cakes in centre of dish and arrange bacon around outside of cakes. Microwave on HIGH 1 minute. Turn bacon over. Microwave 45 seconds. Remove bacon. 7. Turn pattles over and microwave on HIGH 1% mlnutcs. Remove to plate. 8. Wipe dish with paper towelling. Preheat a further 3 minutes and repeat cooking process with remaining cakes and bacon. Serve with tomato wedges. - ..~ ,r ‘a ai+ HINT El To T o sseparate e p a r a t e c o l dcoldb a c bacon o n s l i cslices e s e a easily, s i l y , p lplace ace in microwave oven on HIGH 20-30 seconds. Allow to stand 3 minutes. \ 24 Potato Cakes and Bacm INGREDIENTS ~ ~ 1 lambs fry (approximately 5009-l lb.) 300 mls water 125 g (l/4 lb.) bacon rashers 1 small onion-finely sliced 1 l/2 tablespoons seasoned flour 3 teaspoons butter 26 M E T H O D - -~. 1. Cover the lambs fry with cold water and 1 teaspoon salt. Leave V2 hour. 2. Drain, skin and slice-l cm (W’)thick. 3. Dip each slice in seasoned flour. Shake off excess. Reserve remainder of flour. 4. Remove rind from bacon and cut into serving size pieces. 5. In a microproof dish, place half the bacon pieces and microwave on HIGH 11/2 minutes. Remove bacon and add 1 teaspoon butter to drippings in dish. 6. Microwave on HIGH 30 seconds, Lay half meat slices in single layer in dish. Microwave on HIGH 1 l/2 minutes, 7. Turn slices over and microwave a further 1 minute. Remove slices and repeat cooking the remaining bacon and meat. Remove from dish. 8. Add the last teaspoon butter and the onion to dish. Microwave on HIGH lV2 minutes, Sprinkle with reserved flour. Stir well and add water slowly, mixing all together. 9. Microwave on HIGH for 2 minutes, stirring twice. Return lambs fry and bacon to gravy. Combine lightly. 10. Cover. Microwave on MEDIUM 8 minutes, stirring half way. INGREDIENTS ~ --~ METHOD- 1 dessertspoon curry powder (or to taste) 1 teaspoon butter l/2 teaspon sugar 2 medium onions 500 g (1 lb.) topside mince 1 large tomato 2 teaspoons lemon juice 1 tablespoon chutney 1 beef stock cube Pepper and salt to taste l/2 cup water + 2 tablespoons extra 1 tablespoon flour 1. Preheat browning dish on HIGH 6 minutes. Add curry powder, butter, sugar and finely chopped onions. Microwave on HIGH 2 minutes. 2. Add mince and break up with a fork. Microwave on HIGH 6 minutes, breaking up mince every 2 minutes. 3. Add peeled and chopped tomato, lemon juice, chutney, beef stock cube, pepper, salt and water. 4. Microwave on HIGH 5 minutes. Blend flour with extra water and stir in briskly. 5. Microwave a further 3 minutes on HIGH, stirring until thickened. Serve on toast. INGREDIENTS _ -- M E T H O D - 425 g can baked beans or spaghetti 1. Empty beans or spaghetti into a small microproof casserole dish. Cover. 2. Cook on HIGH for 3-4 minutes, stirring once. 3. Serve on toast. INGREDIENTS - METHOD _ - 2 tomatoes salt and pepper to taste 1 dessertspoon butter pinch of sugar 1. Slice tomatoes and place with remalnlng Ingredients into a small microproof casserole dish, cover. 2. Cook on HIGH 2 minutes. 3. Serve on toast. INGREDIENTS METHOD 4 medium sized tomatoes garlic salt 1. Cut tops off tomatoes and scoop out pulp. Sprinkle cups with garlic salt and pepper. 2. Layer mushroom, cheese and egg, In each tomato cup. 3. Arrange on plate and cover with glad wrap, cook on HIGH 4 minutes. pepper cup mushrooms, finely chopped 1 cup grated cheese 4 poached eggs l/2 Do not discard tomato pulp, it may be used in other < meat or vegetable dishes. Cover and store in refrigerator until required. Place mug of water or combination milk and water into mlcrowave oven on HIGH for 2 minutes. Stir in 1 teaspoon coffee and sugar to taste. Blend desired quantity of cocoa or drinking chocolate with sugar and small quantity of milk in mug. FIII mug with milk, stir. Place in microwave oven on HIGH for 1 l/2-2 minutes. Place mug of water into microwave oven on HIGH for 2% minutes. Add tea bag and allow to steep for 30 seconds to 1 minute. Add milk and sugar to taste. For more than 1 mug, allow extra cooking time. 2 mugs-4 minutes 4 mugs-7 minutes 27 APPETIZERS Chicken Liver Pate 28 APPEllZERS SPICY MEATBALLS .................................................... SMOKED FISH DIP ..................................................... HAM AND PINEAPPLE-SWEET AND SOUR.. ................ STUFFED MUSHROOMS ............................................ CHICKEN LIVER PATE ................................................ ORIENTAL CHICKEN WINGS ...................................... OYSTER PAlTIES ...................................................... SMOKED OYSTER BITES.. .......................................... ASPARAGUS BOATS .................................................. PRUNE SAVOURIES ................................................... TERIAKI STEAK ROLLUPS .......................................... HAM ROLLUPS .......................................................... SALMON AND ARTICHOKE MORNAY.. ........................ GARLIC PRAWNS ....................................................... 29 30 30 30 32 32 32 33 33 34 34 34 35 35 The microwave oven IS ideal for appetlzers-they can be prepared days or weeks before, frozen and then reheated and served piping hot In minutes. Surprise your guests with hot and tempting snacks with a minimum of fuss. - - . INGREDIENTS METHOD 2 tablespoons butter 1 large onion, finely chopped 125 g mushrooms, finely chopped 500 g minced topside 1 cup fresh breadcrumbs 1 teaspoon salt XI teaspoon pepper 2 tablespoons chilli sauce glack ginger (optional) 1. Melt butter in a 20 cm (8”) Poe plate on HIGH for 1 minute. Add onion and mushrooms and cook on HIGH for 1’12 minutes. Stir well and continue cooking a further 1% minutes. 2. Place mixture into a large bowl with minced topside. Add breadcrumbs, salt, pepper and chilli sauce. Combine thoroughly and roll into balls the size of walnuts. If desired, place a small sliver of ginger in the centre of each ball. 3. Arrange half the meatballs on a plate and cook on HIGH for 5 minutes. 4. Repeat with remaining meatballs. 29 INGREDIENTS M E T H O D -. - - 200 g smoked fish */z cup milk 125 g cream cheese 2 teaspoons lemon juice 1 tablespoon mayonnaise 1 teaspoon worcestershire sauce V4 teaspoon salt pinch white pepper 2 tablespoons chopped shallots 1. Place smoked fish in a mrcroproof pie plate, pour milk over fish and cover with glad wrap. Cook on MEDIUM 4 minutes. Allow to stand covered, while preparing remaining mixture. 2. Beat cream cheese until softened. Add remarnrng ingredients and combine well. 3. Flake the drained smoked fish, reserving liquid. Stir in the cream cheese mixture, adding 1 tablespoon of reserved liquid. Beat well and place into serving bowl. Chill well before serving. 4. Serve with savoury biscuits or toast fingers. INGREDIENTS - ~ METHOD -- .1. Thread cubes of pineapple, ham, capsicum and a pickled onion onto skewers, starting and frnrshing with ham. Approximately 20 skewers, 2. Arrange IO skewers on a serving plate brush with sauce and microwave on HIGH for 2 minutes. 3. Repeat with remarntng skewers. 4. Serve with remaining dipping sauce, 450 g can pineapple pieces 2 ham steaks cut into cubes 1 red or green capsicum cut into small cubes 150 g bottle sweet pickled onions small bamboo skewers l Dipping Sauce INGREDIENTS METHOD XI cup pineapple juice l/4 cup onion liquid 1 tablespoon tomato sauce 1 teaspoon cornflour 1. Combine pineapple juice, onion liquid and tomato sauce in a small bowl. Blend cornflour with a small quantity of cold water. Add to other ingredients. 2. Microwave on HIGH for 1 l/z minutes. Stir well. INGREDIENTS -..-- METHOD -1. Wipe mushrooms, remove stems and reserve. 2. Trim stems and chop finely. Chop bacon and shallots. Place into a small bowl and microwave on HIGH 1 minute. 3. Add breadcrumbs and seasonings and mix well. Place a heaped teaspoon of this mixture into each mushroom. Sprinkle with cheese if desired. 4. Place mushrooms into a microproof pie plate and dot butter between mushrooms, cover with glad wrap. 5. Microwave on HIGH for 3 minutes. medium sized mushrooms approximately 6 cm (2112”) in diameter rasher bacon shallots tablespoons fresh breadcrumbs 112 teaspoon dried parsley flakes pepper and salt 2 teaspoons butter grated cheese (optional) Ham and Pineapple-Sweet and Sour b 30 INGREDIENTS-‘-- METHOD 2 tablespoons butter 1 clove garlic, crushed 2 rashers bacon, chopped 1 small onion, chopped pinch nutmeg l/2 teaspoon salt l/4 teaspoon pepper pinch dried herbs 500 g chicken livers 2 tablespoons Grand Marnier 2 tablespoons cream chopped parsley-garnish 1. In a small mrcroproof casserole dish, place butter, garlic, bacon and onion. Microwave on HIGH 3 minutes. 2. Add nutmeg, salt, pepper, herbs and cleaned and trimmed chicken livers. 3. Cover. Microwave on HIGH IO mrnutes. 4. Add the Grand Marnier and cream, and process through an electric blender until smooth. 5 Spoon Into a serving dish. Sprinkle with chopped parsley. Cover with glad wrap and chill thoroughly before serving with croutons or toast fingers. INGREDIENTS METHOD -‘~“- ‘h cup dark soy sauce 1 teaspoon sherry ‘/2 teaspoon sesame oil 1 clove garlic, crushed ‘12 teaspoon ginger 1 tablespoon peanut oil 1 tablespoon honey 500 g Chicken wings toasted sesame seeds 1. Combine soy sauce, sherry, oils, garlic, ginger and honey. Stir well. 2. Joint chicken wings and discard tops. Add to marinade. Stand for 1 hour. 3. Place dralned chicken wings onto a microproof platter. Cover wrth paper towellrng and cook on HIGH for IO minutes. 4. Serve hot or cold. INGREDIENTS -- METHOD 1 small bottle oysters 1 tablespoon butter 1 chopped shallot VI teaspoon pepper l/4 teaspoon salt 1 tablespoon flour l/2 teaspoon lemon juice r/4 cup milk VI cup oyster liquid 1 pkt oyster patty cases r.’ ! p, \ , -, If desired, marinade may be heated and served ‘T\p :: with wings. 1 \<>I ’ I’ 1. Drain oysters. Reserve liquid. 2. In a microproof jug, place butter, shallot, pepper and salt. Microwave on HIGH 45 seconds. Stir in flour, lemon juice and combine with milk and oyster liquid. Stir well. 3. Microwave on HIGH 11,‘~ minutes. Stir half way. Add drained oysters. 4. Place cases on a paper towelling-lined plate. Spoon one oyster and sauce into each one. 5. Microwave, arranged in a circle, on HIGH for IV2 minutes. Stand 1 minute. Makes 12 patties-these retain heat very well, so more can be prepared while serving the first quantity. 32 INGREDIENTS METHOD 1 tablespoon butter 1 tablespoon flour 112 cup milk 1 teaspoon tomato paste 1 teaspoon lemon juice salt and pepper to taste 105 g can smoked oysters 12 ready cooked oyster patty cases 1. Melt butter in a microproof bowl on HIGH 45 seconds. Add flour, stir well, return to mlcrowave and cook on HIGH 30 seconds. Add milk gradually, stirring well and mlcrowave on HIGH 45 seconds, stir and cook a further 1 minute. 2. Add tomato paste, lemon juice, salt and pepper and stir well. 3. Place patty cases on a paper towelling-lined plate. Spoon one smoked oyster into case and top with sauce. Microwave on HIGH IV2 minutes. Stand 1 minute before serving to allow pastry to firm. 4. Garnish with lemon and parsley. -_ .- INGREDIENTS - ~ METHOD- -- 1 tablespoon butter 1 tablespoon flour l/4 cup milk l/4 cup asparagus liquid 1 tablespoon grated tasty cheese pinch cayenne pepper salt and pepper to taste 330 g can asparagus spears drained 12 ready cooked savoury boats 1. Melt butter in a microproof bowl on HIGH 45 seconds. Add flour, stir well, return to mlcrowave and cook on HIGH 30 seconds. Add milk and asparagus liquid, stlrrlng well and microwave on HIGH 45 seconds, stir and cook a further 30 seconds. 2. Add grated cheese, cayenne, salt and pepper, and stir well. 3. Reserve tips from asparagus for decoration. Chop remainder and add to the sauce. 4. Place savoury boats on a paper towelling-lined plate. Spoon filling into boats and top with reserved tips. Microwave on HIGH IV2 minutes. Stand 1 minute before serving. Serve hot or cold. If cold, eliminate stage 4. S t e a m t o w e l s f o r m e n w h o l i k e s u c h things after a shave-saturate a hand towel in cold water, wrings out and place in microwave oven for one minute on HIGH to steam. IllI!3 [UUUJ rm /\,%I I-it 35 SOUPS Green Pea and Ham Soup 36 SOUPS FRENCH ONION SOUP.. ............................................. CREAM OF CHICKEN SOUP ....................................... CHICKEN & VEGETABLE SOUP .................................. TANGY TOMATO SOUP .............................................. SPLIT PEA SOUP.. ...................................................... CREAM OF OYSTER SOUP ......................................... CHILLED CARROT & ORANGE SOUP.. ........................ PUMPKIN SOUP.. ....................................................... GREEN PEA & HAM SOUP.. ........................................ BEEF VEGETABLE SOUP ........................................... SEA FOOD CHOWDER ............................................... MUSHROOM SOUP .................................................... 37 38 38 39 39 39 40 40 40 42 42 43 \ Soups can be easily cooked in the microwave oven and the flavour and colour retention in vegetables IS greater than soup cooked by conventional methods. All that is required is a large microproof casserole dish, making washing up so much easier. Most soups are best prepared in advance as they will thicken on standrng and rmprove in flavour. Reheating soups can be done in rndrvidual bowls or mugs and stirred occasionally to distribute the heat. If covered, the soup will reheat in less time. INGREDIENTS ~- 3 large onions, sliced V2 teaspoon sugar 2 tablespoons butter 2 x 450 g cans beef consomme 450 g can water V2 cup dry white wine 1 teaspoon worcestershire sauce 112 teaspoon pepper V2 teaspoon paprika salt to taste 6 slices French bread, toasted grated Parmesan cheese METHOD 1, Place onions, sugar and butter in a large casserole dish, cover. Microwave on HIGH 6 minutes until onions are tender. 2. Add consomme, water, wine, sauce, pepper and paprika. Cover and microwave on HIGH 10 minutes. 3. Stir and reduce power to MEDIUM. Microwave a further 10 minutes. Adjust seasonings. 4. Spoon Into serving bowls, top wrth toast and sprinkle with cheese. Microwave 3 bowls at a time on HIGH 45 seconds to melt cheese, or put under a conventional grill to melt cheese. 37 INGREDIENTS - 500 g chicken pieces, trimmed 1 medium onion, roughly chopped 1 small carrot, roughly chopped 1 stick celery, roughly sliced 1 teaspoon salt 2 sprigs parsley 2 chicken stock cubes 2 cups water 3 tablespoons butter 3 tablespoons flour 2 cups milk 2 tablespoons sherry ‘12 teaspoon salt l/2 teaspoon pepper l/4 teaspon nutmeg 2 chopped shallots l/2 cup cream 1 tablespoon chopped parsley 30 METHOD 1. In a large microproof casserole dish, place the first 8 ingredients. Microwave on HIGH 20 minutes, covered. 2. Remove chicken, dice meat, strain stock and reserve. Wipe out dish. 3. Place butter in the casserole dish, melt on HIGH 45 seconds, stir in flour and microwave a further 45 seconds. Stir well. 4. Gradually blend in the milk, then all the other rngredrents, including chicken meat and reserved stock, except cream and parsley. 5. Microwave on HIGH 15 minutes, strmng occasionally until boiling and thickened. 6. Stir in cream and parsley before serving. +H, > ‘-1, Do not use boiling or steaming fowl In the ~&TE< microwave oven as the quickness of cooking L! LL,‘T:-a’ will not tenderise INGREDIENTS METHOD ---- 500 g chicken pieces, trimmed 1 teaspoon salt 1 bouquet garni 2 cups water 2 chicken stock cubes 1 medium carrot, diced 1 medium parsnip, diced 1 large onion, chopped 2 stalks celery, sliced 2V2 cups water, extra l/2 cup fine egg noodles 1 tablespoon chopped parsley 1. In a large microproof bowl or 3 litre casserole dish, place chicken pieces, salt, bouquet garni and water. Cover and microwave on HIGH 15 minutes. 2. Discard bouquet garni. Remove chicken and dice the meat, return to stock. 3. Add remaining ingredients except noodles and parsley.Cover and microwave on HIGH 15 minutes. 4. Add noodles, stir soup, cover and microwave on MEDIUM 8 minutes. Stir in parsley. 5. Allow to stand, covered, 5 minutes before serving. INGREDIENTS ~-- -- METHOD - 1 tablespoon butter 1 medium onion, finely chopped l/2 teaspoon salt l/2 teaspoon dried herbs 1 teaspoon sugar 1 tablespoon lemon juice 2 bacon stock cubes ‘12 teaspoon pepper 2 x415ml cans tomato puree 415ml milk 2 tablespoons cream chopped parsley or mint to taste 1, Place first 5 ingredients in a large microproof casserole dish. Microwave on HIGH 3 minutes. 2. Add lemon juice, crumbled stock cubes and pepper. Star in tomato puree and milk. 3. Microwave on HIGH 12 minutes Stir occasionally. 4. Blend in cream and parsley or mint before serving. INGREDIENTS METHOD 1 cup split peas 8 cups water 1 medium onion, diced medium carrot, diced 1 125 g bacon pieces 2 beef stock cubes 1 sprig mint salt and pepper to taste 1, In a large microproof bowl or casserole dish, place peas and water. Soak overnight. 2. Add all other ingredients except salt and pepper. Microwave on HIGH 20 minutes. 3. Remove any scum and stir soup. Mrcrowave on MEDIUM 25 minutes. Stir occasionally. 4. Remove bacon pieces and chop finely. Sieve or blend the soup in an electric food processor and return with the bacon to bowl. Adjust seasonings. 5. Microwave on HIGH 6-8 minutes. Serve with croutons. INGREDIENTS METHOD 1 large bottle oysters 2 tablespoons butter 2 tablespoons flour 1% cups milk 1 chicken stock cube, crumbled 1 teaspoon salt l/4 teaspoon pepper l/2 teaspoon Worcestershire sauce 1 teaspoon lemon juice l/2 teaspoon sugar 1 tablespoon dry sherry 2 teaspoons chopped parsley 1. Drain oysters, reserve liquid. Chop half oysters, reserve whole oysters for serving. 2. In a medium size casserole dish melt butter 40 seconds on HIGH. Add flour, combine well and microwave on HIGH 40 seconds. Gradually add milk, stirring well, to combine. 3. Add reserved oyster liquid, chopped oysters, stock cube, salt, pepper, sauce, lemon juice and sugar. Stir well to combrne. Microwave on HIGH 6-7 mtnutes, stirring every minute until bubbling. 4. Stir in sherry, chopped parsley and reserved whole oysters. Stand for 2 minutes covered. 39 INGREDIENTS 2 tablespoons butter 1 large onion, sliced 500 g carrots, thinly sliced 3 3 1 chicken stock cubes cups water teaspoon sugar l/4 teaspoon nutmeg VI teaspoon cinnamon 1112 cups fresh orange juice salt to taste METHOD In a large microproof casserole dish, melt butter on HIGH 40 seconds. Add onions and cook on HIGH 3 minutes. Add carrots. Dissolve stock cubes In water and add half quantity to dish with sugar, nutmeg and cinnamon. Cover and microwave on HIGH 12 minutes. Add remaining stock and puree all in an electric food processor. Stir In the orange jute. Season to taste with salt and chrll well before serving. INGREDIENTS METHOD 500 g pumpkin, skinned and cubed 1 tablespoon butter 300 mls water 1 chicken stock cube 300 mls milk 1 teaspoon salt ‘12 teaspoon pepper V2 teaspoon ginger V2 teaspoon sugar V2 teaspoon mixed spice I4 cup cream 2 tablespoons finely chopped ham 1. Place pumpkin, butter, water and chicken cube in a large casserole dish. Cover and mrcrowave on HIGH 8 minutes. 2. Add the milk and spices. Blend in electric processor until smooth. Stir in cream and ham. 3. Reheat 4-5 minutes on HIGH. Do not allow to boil. INGREDIENTS ~---‘.-.- METHOD 500 g packet minted frozen peas 125 g ham, chopped roughly 1 chicken stock cube 300 mls water 300 mls milk ‘12 teaspoon onion salt ‘12 teaspoon pepper pinch nutmeg V2 cup cream 2 teaspoons brandy 1 tablespoon chopped chives croutons for serving 1. In a large microproof casserole dish, place peas, ham, stock cube and water. Cover, mrcrowave on HIGH 8 minutes. 2. Blend ingredients in an electric food processor until pureed. 3. Return to casserole dish. Add milk, onion salt, pepper, nutmeg, cream and brandy. Microwave on HIGH 6-7 minutes, stirring occasionally. Do not boil. Stir In chives. 4. Serve with croutons. Pumpkin Soup b 40 INGREDIENTS ~- METHOD 500 1 1 1 1 1 1 1 3 8 1. In a large microproof bowl or casserole dish, place mince, bacon and onion, Microwave on HIGH 6 minutes, stirring frequently with a fork to break up mince. 2. Drain any fat. Add carrot, parsnip, potato, turnip, celery, stock cubes and water. Microwave on HIGH 20 minutes, Sktm any foam and stir well, 3. Add cabbage, tomato, peas, noodles, salt and pepper. Cover and microwave on HIGH 15 minutes. 4. Add parsley, star, cover and stand for 5 minutes before serving. g topside mince rasher bacon, chopped medium onion, diced small carrot, diced small parsnip, diced medium potato, diced small turnip, diced stick celery, finely sliced beef stock cubes cups water ‘/2 cabbage, shredded 1 large tomato, skinned andchopped ‘h cup frozen peas ‘/2 cup small soup noodles 1 l/2 teaspoons salt 112 teaspoon ground black Pww 2 tablespoons chopped parsley 42 i ,g;-:’ Topside steak should be trimmed of all fat prior C’ i to mincing, (1 L-J j .i-' I\ INGREDIENTS ~.- --I’- METHOD 250 g cooked prawns 1 small bottle oysters 1 x 125 gcan crab meat 1 cup water l/2 cup dry white wine 1 medium onion, chopped 250 g scallops 2 teaspoons lemon juice 3 tablespoons butter 3 shallots, finely chopped 3 tablespoons flour ‘/2 teaspoon salt ‘h teaspoon pepper ‘/2 teaspoon dried parsley flakes M cup cream 2’12 cups milk 1 Shell and devein prawns. Chop prawns roughly. Reserve shells. Drain oysters, cut in halves, reserve liquid. Drain crab, remove cartilage and flake. Combine reserve liquids with water, wine, onion and prawn shells in a large microproof casserole dish. Microwave on HIGH 8 minutes. Strain and return stock to dish. 2 Remove beard from scallops, cut into small pieces including coral and add to liquid wrth lemon jute. Microwave on HIGH 3 minutes. Drain immediately, reserve liqurd and add scallops to other seafoods. r)a. Clean I casserole dish, add butter and shallots. Microwave on HIGH 2 minutes. Star in flour, salt, pepper and parsley flakes. Microwave on HIGH 45 seconds. Stir in cream and milk gradually. Combine well and microwave on HIGH 1Ominutes~ Stirring frequently until smooth. 4. Add seafoods, microwave on DEFROST 5 minutes, Serve with hot crusty rolls. INGREDIENTS METHOD -~ 500 g fresh mushrooms 1 small onion, finely chopped 2 tablespoons butter 2 tablespoons flour 600 mls milk 2 teaspoons lemon juice 1 tablespoon sherry l/2 teaspoon salt l/4 teaspoon nutmeg sour cream, chives 1. Wash mushrooms, chop stems and slice caps. 2. In a medium size casserole dish, place onion and butter. Microwaveon HIGH 2 minutes, 3. Add mushrooms, stir in and cook on HIGH a further 3 minutes. sprinkle over flour, Stir well to combine. Gradualy add milk, lemon juice, sherry, salt, pepper and nutmeg. 4. Microwave on HIGH 8 minutes stirring occasronally until smooth and bubbling. 5. Serve with a dollop of sour cream In each bowl. Sprinkle with chopped chives. 43 Oysters Mornay 44 SEAFOOD , ,- OYSTERS KILPATRICK ............................................... COQUILLES ST JACQUES .......................................... LOBSTER THERMIDOR .............................................. OYSTERS MORNAY ................................................... SEAFOOD NEWBURG ................................................ FILLETS POACHED IN WINE ....................................... CHINESE BREAM ....................................................... EASY PARTY CASSEROLE ......................................... TROUT WITH BACON AND ONIONS ............................ BAKED WHOLE SNAPPER .......................................... SATE PRAWNS.. ......................................................... BROWNING DISH FRIED BREAM ................................ CURRIED PRAWNS .................................................... SALMON RING MOULD .............................................. TUNA-RICE PIE .......................................................... DANISH FISH BALLS .................................................. LEMON BUlTER STEAMED FILLETS .......................... FILLETS ALMONDINE.. ............................................... 45 46 46 47 47 48 48 48 49 49 51 51 52 52 53 53 54 54 The delicate texture of fish and seafood require minimal cooking to preserve their naturally tender flesh. The speed of mrcrowaving enhances the flavour and provided ftsh is not overcooked, you will soon become an expert in the art of fish cookery. Cook fish only until the flesh flakes easily when tested with a fork. Open the oven door during cooking and test. Allow a short standing time out of the oven prior to serving; the fish will continue to cook while standing. Fish fillets will take approx. 4 minutes per 500 g to cook. NEVER OVERCOOK as this will toughen the flesh and be especially careful with shellfish as it toughens quickly. INGREDIENTS METHOD 12 oysters in half shell 1 rasher bacon, chopped 1 tablespoon worcestershire sauce 1 tablespoon lemon juice 1 tablespoon sherry parsley sprigs for garnish 1. Sprinkle each oyster with finely chopped bacon. 2. Combine sauce, lemon juice, sherry and place 1 teaspoon over each oyster. 3. Arrange in a circle on outer edge of turntable. Microwave on HIGH 1% minutes. 45 INGREDIENTS 500 g (1 lb.) fresh Tasmanian scallops VI cup butter ‘h cup celery, finely chopped l/2 cup mushrooms, wiped and sliced thinly 2 tablespoons finely chopped capsicum 2 finely chopped shallots '/2 cup dry white wine '/2 teaspoon salt ‘h teaspoon pepper 1 bay leaf 2 tablespoons flour 2 tablespoons milk 1 egg yolk 2 tablespoons cream l METHOD ~-- --- . 1. In medium size casserole dish, place butter, celery, mushrooms, capsicum, shallots. Cover and microwave on HIGH 2 minutes. 2. Trim scallops, cut in halves, add to dish with wine, bay leaf, pepper and salt. 3. Cover, microwave on HIGH 3% minutes. Discard bay leaf. 4. Drain and reserve liquid. 5. Combine flour and milk. Add reserved liquid and microwave on HIGH 2 minutes, stirring every 30 seconds. 6. Return scallops and vegetables to sauce. Beat egg yolk with cream and fold in well. 7. Microwave on HIGH 2 minutes, stir after 1 minute and after completion of cooking. 8. Spoon into scallop shells or individual serving dishes. Sprinkle with buttered breadcrumbs and microwave on HIGH l-11/2 minutes, Buttered Breadcrumbs INGREDIENTS - 2 tablespoons butter 4 tablespoons fresh breadcrumbs METHOD -- -1. Preheat small browning dish on HIGH 2 minutes. 2. Add butter and when melted add breadcrumbs. Stir well. 3. Microwave on HIGH 1% minutes, stirring frequently. Serves 3-4 as a main course 6-8 as an entree INGREDIENTS METHOD ~- 2 small cooked lobsters approx. 625 g (1% lb.) each 1 cup sliced mushrooms 3 chopped shallots 2 tablespoons butter 112 teaspoon dry mustard 1. Cut lobsters in halves. CleanRemove meat and slice. Reserve. 2. In a small casserole dish, place butter, mushrooms, shallots, salt and pepper. Microwave on HIGH 2 minutes. Stir after 1 minute. 3. Blend flour, mustard and nutmeg with creamStir into mushroom mix. Add sherry and sauce. Combine well. 4. Microwave on HIGH I minute. Stir and microwave on MEDIUM 2 minutes. Stir. 5. Spread about 1 tablespoon mixture in each lobster shell.Return meat to shells and spoon remaining sauce evenly over eacn. 6. Sprinkle cheese over each lobster half then press on the buttered breadcrumbs. 7. Lift carefully onto turntable and microwave on MEDIUM 8-9 minutes until heated through. l/4 teaspoon nutmeg 2 tablespoons flour l/2 teaspoon salt l/4 teaspoon pepper l/2 teaspoon worcestershire sauce 1 cup cream 4 tablespoons dry sherry 3 tablespoons grated cheese buttered breadcrumbs (refer Coquilles St Jacques) 46 INGREDIENTS 18 oysters in half shell 1 tablespoon butter 1 small shallot, finely chopped V4 teaspoon salt dash pepper l/4 teaspoon dry mustard 1 tablespoon flour l/2 cup milk r/2 cup grated cheese 1 teaspoon lemon juice 1 teaspoon mayonnaise 2 tablespoons dry breadcrumbs 2 tablespoons finely grated cheese paprika METHOD ---- INGREDIENTS ~- - METHOD - . 375 g (3h lb.) cooked seafood lobster, crab or prawns or combination 2 tablespoons butter 1 l/2 tablespoons flour 1 cup cream 2 egg yolks, lightly beaten VI cup dry sherry ‘12 teaspoon salt ‘12 teaspoon paprika 1, Melt butter In medrum size casserole 30-40 seconds. Add flour. Combine well. 2. Combine cream and egg yolks, stir Into flour mix. Combine well, then stir In all other Ingredients. 3. Mtcrowave on MEDIUM 6 minutes, strmng frequently until mixture thickens. 4. Let stand, covered, 3 minutes. Serve over race or with croutons. 1. Place butter and shallot in a microproof jug. Microwave on HIGH 30 seconds. 2. Mix in salt, pepper, mustard and flour. Add milk and stir well. 3. Microwave on HIGH 1% minutes. Stir in cheese, lemon juice and mayonnaise. Mix well. 4. Spoon over oysters evenly. Combrne dry breadcrumbs and cheese. Sprinkle over oysters and dust with paprika. 5. Arrange in a crrcle on turntable. Microwave on HIGH IV2 minutes. 5, These can be browned under a preheated $@E; grrjjer tf preferred, 1‘,. *,> .I\ Warm lemons, oranges or grapefruit on HIGH for 30 seconds to release more juice. Let stand for 3 minutes before squeezing. Jars may be sterilized in the microwave oven by filling with water and boiling. Never Seal with lids on-jars must be left o p e n . 47 INGREDIENTS METHOD 2 tablespoons butter 1 small onion chopped V.I teaspoon dried basil pinch sugar 1 teaspoon chopped parsley 1 teaspoon lemon juice 500 g (1 lb.) fish fillets salt and pepper VI cup dry white wine 1. Place butter, onion, basil, sugar, parsley and lemon juice in medium size casserole dish. Microwave on HIGH 1 minute. 2. Salt and pepper fillets. Arrange in dish, turning to coat. Sprinkle with wine. 3. Cover, mrcrowave on HIGH 4’12 minutes. 4. Allow to stand covered 1-2 minutes before serving. INGREDIENTS---- METHOD ~ L-I < ;iy and crush with the back of a broad bladed INGREDIENTS 2 tablespoons oil 825 g can pineapple piecesdrained, reserve liquid 2.5 cm (1”) piece green ginger, grated 1 small onion, sliced 1 small carrot, thinly sliced 1 stick celery, cut into small pieces 1 small green capsicum, chopped l/2 small cucumber, sliced l/2 cup brown sugar l/2 cup vinegar 1 tablespoon soy sauce 2 tablespoons tomato sauce water 1 tablespoon cornflour METHOD INGREDIENTS METHOD 100 g cooking chocolate XI cup evaporated milk l/2 cup castor sugar 1 egg yolk, beaten 1 teaspoon vanilla essence 1 dessertspoon Creme de Cacao 1, Melt chocolate in a microproof bowl on HIGH 21/2 minutes, stir well. 2. Gradually add evaporated milk and sugar. Stir in egg yolk. 3. Microwave on MEDIUM 5 minutes strrring twice during cooking. 4. Add vanilla essence and Creme de Cacao. Serve hot or chilled. Sauce will thicken as it cools. 1. Heat oil in medium size microproof casserole dish 1 minute on HIGH. 2. Add drained pineapple pieces and gbnger, microwave on HIGH 2 minutes, remove pineapple from dish and reserve. Add onion, carrot, celery, capsicum, toss well in the oil. Cover and microwave on HIGH 2 minutes. Add cucumber and stir. 3. Add sugar, vinegar, soy sauce, tomato sauce, prneapple juice and water made up to 2 cups, Cover and microwave on HIGH 5 minutes, Reduce to MEDIUM and cook a further IO minutes. 4. B!end cornflour with a little cold water and add to sauce with reserved pineapple, Microwave a further 2 minutes. Break chocolate into squares prior to melting, as a solid block takes a longer melting time. Toast 1 cup coconut or almonds on HIGH 5-6 minutes-stir frequently. Dry l/2 cup fresh herbs washed and chopped between paper towelling on HIGH for 2 minutes or until dried. 99 INGREDIENTS METHOD 1 l/2 tablespoons cornflour 1 cup water l/2 teaspoon grated lemon rind 2 tablespoons sugar 2 tablespoons lemon juice 1 teaspoon butter 1. Blend cornflour with a small quantity of the water in a cup. 2. Place water, lemon rind, sugar and lemon juice in a microproof jug and cook on HIGH for 2 minutes. 3. Gradually add blended cornflour strrrrng well, return to oven and cook a further 1 minute on HIGH. 4. Add butter, stir to melt. INGREDIENTS 60 g (2 of) butter 1 cup firmly packed brown sugar l/3 cup water 1 tablespoon cornflour 3 tablespoons Cointreau or Grand Marnier l/2 cup cream METHOD ~1. Place butter in 1 litre Microproof bowl and microwave on HIGH 45 seconds until melted. 2. Stir in sugar. Combine well. 3. Mix in the cornflour, then all other ingredients. 4. Microwave on HIGH 3 minutes until boiling, stirring every minute. 5. Reduce power to DEFROST Microwave 3 minutes, stirring every minute, until sugar has dissolved and sauce IS smooth and shiny. Serve hot or chilled. INGREDIENTS METHOD 4 large cooking apples 2 tablespoons water 1 tablespoon sugar 1. Peel, core and slice apples and place into a microproof casserole dish. Add water and sugar, cover and cook on HIGH 4 minutes, stir, reduce power to MEDIUM for 3 minutes. 2. Beat until smooth. INGREDIENTS .- METHOD 3 tablespoons custard powder 600 mls milk 2 tablespoons sugar 1 teaspoon vanilla essence 1. Blend custard powder with a small quantity of milk in a microproof casserole dish. Add remaining milk and sugar. Stir well. 2. Cook on HIGH 3 minutes, stir and cook a further 23 minutes. Add vanilla essence and beat well to give a smooth sauce. - .,_ If a thicker or thinner custard is required, increase or decrease custard powder. Custard Sauce b Chocolate Sauce F 100 INGREDIENTS METHOD 125 g (4 02s) butter 2 teaspoons instant coffee powder 1 tablespoons cocoa 125 g marshmallows 114 cup brown sugar 2 tablespoons cream 1 teaspoon vanilla essence 1. Place butter in a microproof jug and melt on HIGH 1 minute. 2. Blend coffee and cocoa into melted butter, add remarnrng ingredients and stir well. Microwave on HIGH 1 mtnute, stir well and cook a further 1% mrnutes. INGREDIENTS ,- 2 tablespoons pan drippings 2 tablespoons plain flour V2 teaspoon salt l/4 teaspoon pepper 300 mls stock parisian essence for colouring if desired METHOD ~_,- 1. Using baking dish from roast, leave 2 tablespoons pan drippings, add flour, salt and pepper, and stir to combine. 2. Microwave on HIGH 30 seconds. Gradually add stock, stirring well. 3. Cook on HIGH for 2 minutes. Stir occasionally. 4. Add Parisian essence. Place goblets into a microproof casserole dish with 300 mls water, a few celery leaves and 1 small onion sliced. Microwave on HIGH for 2 minutes then reduce to MEDIUM for a further 2 minutes. Strain and use stock to make gravy following above recipe. Giblets can be chopped and added to gravy if desired. 102 Chocolate Caramel Tart 103 DESSERTS CHRISTMAS PUDDING ..... ..**..........................i ......... STEAMED DATE PUDDING ............................. . ......... LEMON PUDDING ........................................... . ......... PINEAPPLE UPSIDE-DOWN CAKE ............................. APPLE CRUMBLE.. ......................................... i ......... BAKED APPLES.. .......................................... ..i.. ....... GOLDEN SYRUP DUMPLINGS .................................. APRICOT DESSERT SLICE.. ............................ _......... BANANAS FIAMBE.. ................................................. APRICOT AND PASSIONFRUIT CREAM ..................... PASSIONFRUIT CHEESECAKE.. ................................ PUMPKIN PIE ........................................................... PINEAPPLE MERINGUE PIE.. .................................... BAKED CUSTARD.. ................................................... COCONUT CUSTARD ............................................. BREAD AND BUTTER CUSTARD ............................. BAKED RICE CUSTARD .......................................... STIRRED CUSTARD NO. 1 ........................................ STIRRED CUSTARD NO. 2 ........................................ STRAWBERRY SHORTCAKE .................................... CREAMED RICE PUDDING ........................................ CHOCOLATE CARAMEL TART .................................. 105 105 105 106 106 107 107 107 108 108 109 109 111 112 112 112 112 113 113 113 114 114 “The proof of the pudding is In the eating’: How many times have we heard that saying? The proof of these recipes will obviously be in the eating. You will find each one tempting and delmous. Desserts are easily cooked in the microwave oven wrth minimum fuss and In some recipes preparation and cookrng can be done In the same bowl making washing up a breeze. You will find a number of recipes for custards in this section-plain, rice or stirred custards. Most microwave cook books only lightly touch this area of cooking as custards can boll very easily. However by usrng the lower power of your Sanyo microwave oven, the results are perfect. Custards must “stand” for a time out of the oven before serving. Thus allows them to set completely in the centre. At the conclusron of cooking, the custard will appear unset, however during “standing” the heat within the mixture will continue the cooking giving a perfect result. Cooking time is far shorter than conventional methods and the saving of energy is considerable. 104 INGREDIENTS ~-.- M E T H O D -. 4 slices milk bread, crusts removed (60 g) 4 tablespoons brandy 125 g butter 125 g brown sugar pinch salt 3 eggs-beaten 2 teaspoons Parisian essence 375 g mixed fruit-dates included 50 g chopped blanched almonds l/4 teaspoon nutmeg 9’4 teaspoon mixed spice ‘12 teaspoon ground ginger l/2 teaspoon carb soda 60 g plain flour 1. Finely chop or crumb the bread. Soak in the brandy. 2. Cream butter, sugar and salt, add eggs and essence. Mix in bread and brandy. 3. Fold in fruit and almonds alternately with sifted dry Ingredients. 4. Spoon into greased plastic pudding shaped basin 18 cm (7”) diameter, cover with Gladwrap. 5. Microwave on MEDIUM 7 minutes. Reduce to DEFROST for a further 8 minutes. 6. Turn out onto Alfoil and completely enclose until cold. 7 To reheat, place onto serving plate, cover with Gladwrap, microwave on HIGH 3 minutes. Serve with brandy sauce or custard. INGREDIENTS I- METHOD -. 125 g butter 2 tablespoons golden syrup 1 tablespoon brown sugar 250 g chopped dates 1 teaspoon carb soda 250 ml milk 1 cup SR flour l/2 teaspoon cinnamon 112 teaspoon ginger 1. In a medium size microproof bowl, melt butter, syrup, sugar on HIGH 1112 -2 minutes. 2. Add dates and soda dissolved in milk. Stir In sifted dry Ingredients. Microwave on HIGH 1 minute, stirring each 30 seconds. 3. Spoon mixture into greased 2 litre round ice cream container or microproof bowl, cover with Gladwrap. 4. Microwave on HIGH Smrnutes, reduce to MEDIUM for a further 5% minutes, stand 5 minutes before turning out. Serve with stirred custard and/or ice cream. INGREDIENTS -- .--- METHOD 1 1. Cream butter and sugar. Add egg yolks, lemon juice and rind. Mix in flour, add milk, stir well. 2. Beat egg whites until stiff and fold Into mixture. Pour into a medium size microproof casserole dish. 3. Microwave on MEDIUM 6 minutes. Sprinkle top with toasted coconut. 4. Microwave on DEFROST 3% minutes. Allow to cool uncovered. Serve warm or chilled with whipped cream. tablespoon butter or margarine VI cup sugar 2 eggs-separated 3 tablespoons lemon juice 1 tablespoon grated lemon rind 1 tablespoon SR flour 300 ml milk toasted coconut --- -. .- 105 INGREDIENTS METHOD 2 tablespoons butter 112 cup brown sugar 425 g can pineapple slicesdrained, reserve juice maraschino cherries 1 packet White Wings buttercup yellow cake mix reserved pineapple juice 1. Place butter in a 20 cm (89, mrcroproof cake dish or ce cream contatner. Microwave on HIGH 1 minute, or until melted. 2. Stir in the brown sugar and evenly coat base of dish. 3. Place prneapple rings on syrup with a cherry in each centre of rings. 4. Make cake mix as directed on package, using pineapple juice for liquid. Pour over base. 5. Microwave on HIGH 8 minutes, Invert onto serving dish immediately. Allow to stand 10 mrnutes before serving with cream. 1 egg INGREDIENTS METHOD 3 large cooking apples 2.5 cm (1”) piece cinnamon stick 2 tablespoons sugar l/4 teaspoon ground cloves VI cup water 1. Core, peel and slice apples. Place into a mtcroproof casserole dish, add cinnamon stick, sugar, cloves and sprinkle over the water. 2. Cover, microwave on HIGH 3 minutes. Stand while preparing topping. Remove cinnamon stick. Spoon apple mixture into a 18 cm (7”) pie plate. l Topping 106 INGREDIENTS METHOD 1 cup SR flour 3/4 cup brown sugar 125 g butter cinnamon 1. Soft flour, add sugar, rub in butter. 2. Place mixture on top of apples, pat down with hand. 3. Sprinkle lightly with cinnamon. Microwave on HIGH 4 minutes. Stand 10 minutes before serving with cream, ice cream or custard. INGREDIENTS 4 large cooking apples 1 tablespoon raisins,chopped 1 tablespoon dates-chopped 2 tablespoons golden syrup l/2 teaspoon cinnamon 2 teaspoons butter extra cinnamon METHOD ~1. Core apples and peel a thin slice around top about 1 cm (l/2”) deep. Place on a pie plate. 2. Combine raisins, dates, golden syrup and cinnamon and spoon into cavity of apples. 3. Top each apple with 112 teaspoon butter and sprinkle liberally over the peeled section with cinnamon. 4. Microwave on HIGH 10 minutes. Allow to stand 10 minutes. Serve with cream or custard. Apples will continue to cook on standing, remove from oven when almost tender. INGREDIENTS -II, ~ METHOD 1 cup SR flour pinch salt 1 tablespoon butter 1 egg-beaten 1 tablespoon milk 1. Sift flour and salt Into mixing bowl. Rub in the butter. Mix in the beaten egg and milk combined, to make a dry dough. 2. Roll small pieces of dough-about the size of a walnutbetween the palms of the hands, reserve. l Syrup _-INGREDIENTS %I cup water l/2 cup sugar 1 tablespoon butter 2 tablespoons golden syrup . “METHOD ~ 1. Place all ingredients in a large mrcroproof casserole dish. Microwave on HIGH 5 minutes, stirring twice. 2. Add the dumplings and cook, covered, on MEDIUM 4 minutes. Turn each dumpling over in syrup, cover and stand 5 minutes before serving with cream. 112 cup sultanas can be added to dough before egg and milk is mixed tn, if preferred. INGREDIENTS METHOD 125 g dried apricots 2 tablespoons butter 2 tablespoons castor sugar l/2 teaspoon vanilla 1 egg-well beaten 112 cup SR flour 2 tablespoons cornflour 1 teaspoon cinnamon pinch salt 2 tablespoons milk cinnamon-sugar sprinkle 1. Cover apricots with water and soak 4-6 hours. 2. Cream butter and sugar, add vanilla then egg, beating well. 3. Sift dry ingredients and fold into mixture alternately with milk. Combine well. 4. Grease a 20 cm (8”) pie plate. Spoon in half mixture, spread over base. Drain apricots and place over cake mix, spread remaining cake mix over and sprinkle with cinnamon and sugar. 5. Microwave on MEDIUM 8 minutes. Allow to stand 10 minutes before serving with stirred custard and/or cream. 107 INGREDIENTS - 2 tablespoons butter 2 large firm bananasquartered 2 tablespoons brown sugar 1 teaspoon cinnamon 2 tablespoons Grand Marnier 2 tablespoons rum M E T H O D ~. -- 1. In a 23 cm (9”) pie plate or oblong dish place butter. Microwave 1 minute or until melted. 2. Roll banana sections in butter until coated. Combine sugar and cinnamon, sprinkle over bananas. 3. Microwave 2112 minutes on HIGH or until sugar melts. Remove from oven. 4. Combine liqueur and rum. Pour over bananas. Ignite, serve over Ice cream spooning juice over top. q-1. ,!"Z~, 1 L7( Before igniting bananas, scoop ice cream into {,l\P j serving dishes, when flame dies down serve Ipg,.rrl bananas and sauce immediately. INGREDIENTS 200 g dried apricots l/, cup sugar 1 VI cups water 2 teaspoons gelatine 300 ml cream 1 teaspoon sugar, extra 4 passionfruit METHOD 1. Cut apricots Into quarters, place rnto a microproof dish with sugar and 1 cup water. Cover and cook on HIGH IO minutes or until soft. Strain and reserve liquid. 2. Sprinkle gelatine over VI cup water microwave on HIGH 30 seconds to dissolve. Add to strained liqurd, allow to cool. 3. Beat cream with extra sugar until stiff, fold in apricots, passtonfruit pulp and reserved liquid. 4. Spoon into individual serving dishes, top with extra passionfruit if desired. If there is any mixture over refrigerate and use ? as a filling for a sponge, It’s delicious Syrup may be hated far etasyipouring. Reconstitute 1 cup dried fl’uit t)y adding 1/, cup of water, Heat On HIGH! 1 minute. Stand 3 minuters, drain. 108 l Crumb Crust INGREDIENTS 2 cups plain sweet biscuit crumbs 125 g butter l Filling INGREDIENTS -_I250 g cream cheese 125gcottagecheese V2 cup sugar l/2 teaspoon vanilla 3 eggs 1 teaspoon grated lemon rind 1 l/2 tablespoons lemon juice l Topping INGREDIENTS 300 ml carton sour cream ‘12 teaspoon vanilla 2 tablespoons sugar pulp of 4 passionfruit l -.. METHOD 1. Beat cheeses, sugar and vanilla until smooth. 2. Add eggs, beat well, fold in lemon rind and juice. 3. Place mixture Into prepared base and cook on MEDIUM 8 mrnutes. METHOD 1. Combine all ingredients well. 2. Spread carefully over filling and return to microwave on DEFROST 5 minutes. 3. Chill well before serving. ’ I‘A”.;I, Morning coffee biscuits were used In crust. $&< Step 1 in filling: Blender gives smoother result. 7 , ~ X,,Y-;- Topping will set on cooling. Pastry Case INGREDIENTS ~---1 l/2 cups plain flour l/2 cup SR flour 1 tablespoon icing sugar 125 g margarine 3 tablespoons water 3 drops yellow food colouring l/4 teaspoon vanilla l M E T H O D -. .-. 1. Melt butter on HIGH 1 minute. Add to crumbs and mix well. 2. Press into a 23 cm (9”) deep pie plate allowing mixture to come up the sides. Cook on HIGH 2 minutes. Allow to cool. Filling INGREDIENTS 2 eggs 1 cup cold mashed pumpkin l/2 cup brown sugar I/, teaspoon salt 1 teaspoon cinnamon l/2teaspoon nutmeg l/4 teaspoon ginger l/4 teaspoon ground cloves 1 cup evaporated milk METHOD 1, Sift flours and sugar. Rub in margarine until mixture resembles breadcrumbs. Combine water, colouring and vanilla. 2. Using a blunt knife, combine liquid with flour mixture. Turn out onto a lightly floured board and knead until smooth. 3. Roll out pastry to fit a greased 23 cm (9”) microproof pie plate. Prick sides and base. Crimp edges. 4. Microwave on HIGH 5 minutes, allow to stand while preparing filling. METHOD 1. In a large mixing bowl beat eggs, add pumpkin and sugar, mix thoroughly. 2. Add all other ingredients, combine well 3. Pour mixture into pastry shell, microwave on MEDIUM 3 minutes. 4. Reduce setting to DEFROST for a further 9 minutes, Allow to stand 30 minutes before serving with cream. If preferred, chill and serve cold. Any left over filling can be cooked in custard cups and served with whipped cream. 109 9 Pastry INGREDIENTS 125 g butter 113 cup sugar 2 cups plain flour-sifted VI teaspoon vanilla 2 teaspoons water 1 egg yolk 3 drops egg yellow colour l METHOD ~1, Rub butter into sugar and flour. 2. Combine vanilla, water, egg yolk and colouring. Mix into flour mixture lightly with a knife. Turn out onto lightly floured board. 3. Knead until mixture forms a ball. Rest 10 minutes. 4. Roll out pastry and line a 23 cm (9”) pie plate. Crimp edges and prick base and sides. 5. Microwave on HIGH 5 minutes. Allow to cool while preparing filling. Filling INGREDIENTS ~- 425 g can crushed pineapple 2 tablespoons lemon juice 2 tablespoons cornflour 2 tablespoons sugar pinch salt 1 tablespoon butter METHOD -I. Remove 2 tablespoons juice from plneapp!e and reserve. Place crushed pineapple in a medium size casserole dish. Microwave on HIGH 4 minutes. 2. Combine reserved jute, lemon juice and cornflour. Stir into pineapple with sugar and salt. Microwave on HIGH 3 minutes, stir occasionally. 3. Add butter, stir until melted, pour into pastry shell. 9 Meringue INGREDIENTS -- 3 egg whites pinch cream of tartar V2 cup castor sugar l/, teaspoon vanilla METHOD 1. Beat egg whites with cream of tartar until soft peaks form. 2. Add sugar gradually, beating all the time, stir in vanilla. 3. Pipe or spread over pie, coverlng pastry. Microwave 2% minutes on HIGH. 4. Brown under conventional griller. If using Browner microwave oven brown for 6 minutes. Filling can be varied-canned strawberries, cherries or your own lemon cheese recipe. fr- \II l HINT II ‘I Warm up stale biscuits in microwave oven to freshen. Soften cream cheese by placing unwrapped in a glass container on HIGH 15-30 seconds. 4 Passionfruit Cheesecake 111 INGREDIENTS 600 ml milk-scalded 4 eggs 3 tablespoons sugar l/2 teaspoon vanilla nutmeg METHOD 1. Scald milk in a large microproof jug on HIGH 4% minutes. 2. Beat eggs and sugar, add vanilla. 3. Pour hot milk onto mixture, beating lightly whilst pouring. 4. Place mixture into an 18 cm (7”) microproof souffle dish, sprinkle with nutmeg. 5. Stand souffle dish in another larger dish containing 2 cups cold water. 6. Microwave on HIGH 4 minutes then DEFROST 10 minutes, repeat this timing, HIGH 4 minutes, DEFROST IO mrnutes. Allow to stand 30 minutes or chill and serve cold. ‘1, > : ’ :; If using an oven with a metal turntable elevate :,‘N@) custard on an upturned pie plate with a sheet of ‘(I ,r, I-C paper towelling between the two. ,.: *‘. I,. If custard looks like boiling stop oven, allow to .;;I\? : stand 2 minutes. Continue on DEFROST. This is to ’ IJ’ ensure custard does not separate through boiling. Add 4 tablespoons coconut after Step 4. Stir Into custard lightly, Sprinckle with nutmeg. Lightly butter 4 slices bread, crusts removed. Cube and place In casserole dish, sprinkle wtth 2 tablespoons sultanas and proceed to Step 4. Add 5-6 tablespoons cooked rice to custard, stir lightly. Sprinckle with nutmeg. 112 INGREDIENTS ~ -- 3 eggs 1 teaspoon vanilla essence 3 tablespoons sugar 600 ml milk METHOD _- 1. Place eggs, vanilla and sugar in a bowl, beat wtth hand beater to combine. 2. Add milk and stir well. Place into a microproof souffle dish. 3. Microwave on HIGH 4 minutes, stir, continue cooking a further 2 minutes, stir well and cook for 1 minute longer. ‘-‘..‘i If a slightly thicker custard is required {zTz> add 1 tab1 espoon of custard powder in Step 1. Milk used In this recipe was from the refrigerator, cooking time will be less for milk not cold. Do not overcook as custard WIII curdle. .~ .METHOD 1, In a small mrcroproof bowl, blend custard powder and milk. Add egg and sugar, beat well. 2. Stir in extra milk and vanrlla. Microwave on HIGH 3 minutes, stirring frequently, Remove from oven, stir in butter until melted. Pour into jug to serve. INGREDIENTS 1 tablespoon custard powder 1 tablespoon milk 1 egg 1 dessertspoon sugar 250 ml milk-extra l/4 teaspoon vanilla l/2 teaspoon butter INGREDIENTS ~ 2 cups (250 g) SR flour 125 g butter 2 tablespoons sugar 1 egg-beaten icing sugar 300 ml carton cream V2 teaspoon sugar V4 teaspoon vanilla 1 punnet strawberries -- M E T H O D ~ _ ~- ~ - 1, Sift flour, rub in butter, add sugar and mix in egg. Knead lightly and divide mixture into two. 2. On a prece of greaseproof paper, press out one half of pastry into a circle approximately % cm (l/4”) thick. Prick well with a fork. Microwave on HIGH 4%~ minutes. 3. Slide paper and pastry off turntable and repeat with remaining circle. 4. Allow each to harden before removing paper. Dust each with Icing sugar. 5. Whip cream with sugar and vanilla, reserve 1 tablespoon for top. 6. Crush 3/4 punnet strawberries and fold into cream. Reserve whole strawberries for top. 7. On serving plate, layer one shortcake round, strawberry filling, repeat, top with last shortcake layer, decorate with reserved cream and whole strawbemes. 113 INGREDIENTS -- .-Icup rice l/3 cup brown sugar 3 cups milk M 1 1 teaspoon vanilla tablespoon butter 300 ml cream l _._ Combine rice, brown sugar, milk and vanilla in a deep microproof dish. Dot with butter and cook on MEDIUM 10 minutes SW during and end of cooking time. Cook a further 20 minutes on DEFROST stirring twice during this time. Cool slightly and fold through whipped cream prior to serving. Sprinkle with nutmeg if desired. Crumb Crust INGREDIENTS - METHOD -__ _ ~ - 125 g plain sweet biscuits 112 cup ground almonds 90 g butter 1. Crush biscuits finely, add ground almonds and melted butter. 2. Spread evenly over base and sides of a greased 23 cm (9”) microproof pie plate. Press down well. 3. Microwave on HIGH 2 minutes. Allow to cool. l Filling INGREDIENTS -- 90 g dark chocolate l/4 cup sugar 3 egg yolks 1 teaspoon vanilla 1 l/2 cups cream 1 tablespoon brandy 2 teaspoons gelatine V4 cup water l METHOD ~.~_ 1, In a medium size microproof bowl, place broken chocolate, microwave on HIGH 1 l/z minutes to melt. 2. Combine sugar, egg yolks, vanilla and cream. Stir into melted chocolate. Microwave on MEDIUM 4’/25 minutes, stirring every minute. Do not boll. 3. Stir in brandy. Sprinkle gelatine over cold water. Stir In 2 tablespoons of hot mixture to dissolve, then mix gelatine mixture into chocolate custard, Pour into cooled base. Refrigerate until set. Topping - ~, INGREDIENTS ~ - METHOD cup cream I4 cup bottled caramel topping 1 tablespoon brandy 1 teaspoon gelatine 1 tablespoon water 1. Combine cream, topping and brandy. 2. Sprinkle gelattne over water. Add 2 tablespoons cream mixture, microwave 30 seconds on HIGH. 3. Combine all ingredients, pour over chocolate filling. Refrigerate until set. Decorate with whipped cream and toasted almond flakes. V2 l Decoration INGREDIENTS whipped cream toasted almond flakes 114 METHOD -- n 115 FOR THE INTERNATIONAL PALATE GREEK CHICKEN AND ARTICHOKES ........................ PORK MARINATED IN WINE.. .................................... VEAL IN TOMATO AND WINE SAUCE ............. . .......... RED COOKED PORK IN SOY SAUCE.. ....................... FRIED RICE .............................................................. BEEF CASSEROLE ................................................... PAELLA.. .................................................................. BEEF AND PORK MEATBALLS IN CREAM SAUCE ..... PORK FILLETS IN CREAM SAUCE .................. . .......... TANDORI CHICKEN ..................................... ..L .......... LAMB DUMPLINGS.. ................................................. CHILLI CON CARNE ................................... ....,” ......... PEPPERS STUFFED WITH LAMB AND RICE .............. 116 117 118 118 119 119 120 120 121 121 122 124 124 Having guests for dinner? Want to impress the boss? Or perhaps you just want to spend that little extra time in preparation to create a more exotic meal. All of these recipes have that ‘something’ that lifts them into the Dinner Party Class. Even you will be surprised at the results your microwave oven will give you. 116 INGREDIENTS MET,,OD - ..~--.._. .- l/2 cup slivered almonds 1 cup long grain rice 1 cup chicken stock-or 1 cube mixed with 1 cup water l/2 cup dry white wine 1 tablespoon dried minced onion l/2 teaspoon salt l/2 teaspoon grated lemon peel l/2 teaspoon dried oregano leaves 4.00 g can artichokesdrained 1 kg chicken thighs paprika 1. Spread almonds in a shallow microproof dish, microwave on HIGH 3 minutes, stirring often until browned. Set aside. 2. In a large casserole dish, place rice, add stock, wine, onion, salt, lemon peel and oregano. Stir to combine. 3. Arrange the artichokes over the rice and place the chicken thighs, skin side up on top. Sprinkle with paprika. 4. Cover, microwave on HIGH IO minutes. Reduce to MEDIUM and microwave a further f5 minutes. 5. Allow to stand 5 minutes. Before serving, sprinkle each serving with reserved almonds. l DENMARK (vin marinerede Flask) INGREDIENTS 1.5 kg boned, rolled loin of pork 2 cups red wine 1 large onion-studded with 16 whole cloves 1 teaspoon salt l/2 teaspoon ground black pepper METHOD - 1, In a deep bowl, place pork, wine and clove-studded onion. Set aside for 24 hours basting and turning occasionally. 2. Remove meat from marrnade and pat dry. Reserve marinade, season meat and place in a microproof baking dish-fat side down. 3. Cover with paper towelling, microwave on HIGH 10 minutes, turn meat over. Replace towelling. 4. Microwave on MEDIUM 20 minutes. Drain and reserve juices. Turn meat again spread half butter maison over pork and microwave uncovered a further 7 minutes on MEDIUM. 5. Wrap meat in foil. Stand while making sauce and cooking vegetables. 6. Remove fat from pan juices. In a bowl add reserved marinade and onion to pan juice. Microwave on HIGH 4 minutes. Strarn, return to bowl and add cornflour blended with cream. 7. Microwave on HIGH 2 minutes, stirring frequently until just about to boil. Remove and cover. 8. Remove pork from foil and carve into thick slices. Serve with jacket potatoes, slrt open with a dollop of remaining butter maison put into each slit. Accompany with green peas or beans and wine sauce. l l Wine Sauce: 1 tablespoon cornflour Butter Maison INGREDIENTS METHOD ~ 170 g butter-softened 2 tablespoons chopped parsley 1 tablespoon chopped dill 3 tablespoons chopped chives 2 teaspoons chopped thyme 2 cloves garlic-crushed 1. Beat all ingredients together in a small basin wtth a wooden spoon until light and creamy. Unused cake batter will keep in the refrigerator for several days covered. 117 I) ITALY (Osso Buco) INGREDIENTS 3 tablespoons flour 1 teaspoon salt l/2 teaspoon freshly ground black pepper 1.5 kg veal knuckle, sawn into 5 cm (2”) pieces 2 tablespoons butter 2 tablespoons oil 1 large onion-sliced 425 g can tomatoes, with liquid 1 cup dry white wine salt and black pepper to taste 1 teaspoon sugar METHOD 1. In a plastic bag, combine flour, salt and pepper. Shake pieces of knuckle in mixture to coat well. Discard excess. 2. Preheat large browning dish 6 minutes, add 1 tablespoon each butter and oil. Microwave 1 minute. Brown half veal in dish by placing in butter/oil, turning over quickly. Microwave 1112 minutes, turn over and microwave 1’12 minute more. Remove to a large casserole dish. Preheat dish 2 minutes. Add remaining butter and oil and repeat browning process with remaining veal pieces. Add to casserole. 3. Add onion to casserole with tomatoes, wine, salt, pepper and sugar. Cover, microwave on HIGH 10 minutes, stir, microwave on DEFROST 45 minutes, stirring occasionally. 4. Combine ingredients for Gremolada, stir Into casserole, microwave on DEFROST 6 minutes, Stand 15 minutes before serving with noodles and green salad. l Gremolada: I tablespoon finely grated lemon 1 l/2 tableepoons finely chopped [T\Q '1 A nc hovres may be added to sauce if desired. l.-Lzn/-l.+ l CHINA (Hung Shao Chu Jo) INGREDIENTS 1 tablespoon oil 1 kg belly of pork cut into 7-8 slices 4 tablespoons soy sauce 1 dessertspoon sugar M cup dry red wine M chicken stock cube dissolved in l/4 cup boiling water 118 METHOD ---.1. Preheat large browning dish 6 minutes, add oil, microwave on HIGH 1 minute. 2. Add pork pieces, turn over quickly. Microwave on HIGH 3 minutes, turning over halfway. Remove from dish, drain. 3. Wipe out dish with paper towelling. Combine soy sauce, sugar, wine and chicken cube in water. Replace pork into dish, pour over mixture. 4. Cover dish with paper towelling, mrcrowave on HIGH IO minutes, turn pieces over after 5 minutes. 5. Reduce power to MEDIUM for 10 minutes, baste occasionally. 6. Reduce power to DEFROST for 20 minutes, basting every 5 minutes. 7. Remove pork to serving plate. Spoon off pork fat from juice left in dish and drizzle remaining juice over pork pieces. Served with boiled or fried rice. l CHINA INGREDIENTS - METHOD 1 l/z tablespoons oil 4 cups cold cooked rice 1 chicken stock cubecrumbled 3 rashers bacon-chopped (see tip) 2 eggs-lightly beaten (see tip) 60 g shelled prawns, cooked (or use small can) 1 tablespoon dark soy sauce 4 shallots-sliced finely 1. Preheat large browning dish 6 minutes, Add oil, microwave 1 minute. Add rice and stock cube, toss around quickly to coat rice with oil. 2. Microwave on HIGH 2 minutes, add bacon, mix through and microwave 1 minute on HIGH. Add eggs and prawns, mix In lightly, microwave a further 1 minute on HIGH. 3. Drizzle soy sauce over rice, fold In shallots. Microwave a further 11% minutes. Serve. IJJ.‘-.:: To cook bacon and eggs for fried rice-place bacon +p :: p reces in small casserole dish, cover, microwave on ‘I.\ ,&:-’-1’ HIGH 2% minutes, Remove bacon, leave juices in dish. Break the eggs into the juices and beat lightly with a fork. Mtcrowave on HIGH 1 l/z minutes, stopping to mix after 45 seconds. Break up wrth fork on completion of cookrng. l FBANCE (Boeuf en Daube) INGREDIENTS 1 kg topside steak-cut into 2.5 cm (1”) cubes Extra 2 coarsley chopped carrots 2 coarsley chopped onions 2 rashers bacon-chopped 4 tablespoons flour 12 green olives METHOD 1, Place meat cubes in a large casserole dish. Combine marinade Ingredients. Stir into meat, cover, stand overnight. 2. Drain meat, add vegetables, reserve marinade. Add extra carrots, onrons and bacon to casserole. Blend flour with marinade, add to meat and vegetables, stir all together. 3. Cover, microwave on HIGH IO minutes, stir. Reduce power to MEDIUM and cook 10 minutes, stir. Reduce power to DEFROST and simmer for 20 minutes. Stir occasionally. 4. Add olives, stir through, re-cover and mrcrowave on DEFROST a further IO minutes. Stand 15 minutes. Serve with hot crusty bread. l Marinade: 2 onions-sliced 2 cloves garlic-crushed 1 teaspoon dried rosemary 1 teaspoon chopped parsley 1 bayleaf 2 cloves finely peeled rind of l/2 small orange, chopped l/2 teaspoon ground black pepper V2 teaspoon salt 2 teaspoons wine vinegar 2 cups dry white wine 119 l SPAIN INGREDIENTS 2 tablespoons oil 1 clove garlic-halved 1 whole chicken breast-cut into serving pieces and seasoned 2 fish fillets-boned, seasoned, cut into serving pieces 1 tablespoon oil-extra 1 cup rice-washed 1 large onion-chopped l/2 cup chopped red capsicum 445 g can tomatoes, undrained few saffron threads infused in VI cup boiling water juice 1 lemon VI cup dry white wine 1 cup frozen peas 2 cups cooked shellfish, eg. prawns, lobster pieces, mussels salt and pepper to taste 1 tablespoon chopped parsley METHOD 1. Heat large browning dish 6 minutes on HIGH. Add oil, garlic and chicken pieces. 2. Microwave on HIGH 4 minutes, tossing occasionally. Remove chicken and drain, discard garlic. 3. Reheat browning dish 2 minutes, add fish pieces, microwave on HIGH 4 minutes. Remove and drain. 4. Add extra oil to dish together with rice, onion and capsicum. Microwave on HIGH 3 minutes, stir twice. 5. Add tomatoes, strained saffron liquid, lemon juice and wine. Cover, mrcrowave on HIGH 7 minutes, stirring occasionally. Stir in peas, microwave a further 3 minutes. 6. Return chicken and fish with shellftsh to dish, toss through rice mixture, cover, microwave on MEDIUM 6 minutes. Season, stand 5 minutes. Serve sprinkled with parsley, garnish with whole prawns and lemon wedges. l SWEDEN (Kiittbullar) INGREDIENTS l/2 cup fresh white breadcrumbs 500 g minced topside steak 250 g minced pork 1 small onion-finely chopped 1 cup mashed potatoes 1 teaspoon salt ‘/2 teaspoon ground black pepper ‘/2 teaspoon brown sugar ‘/2 teaspoon mixed spice l/i teaspoon ground nutmeg 1 egg-lightly beaten l/2 cup dry breadcrumbs 3 tablespoons butter 120 METHOD 1. Combine all ingredients, except dry breadcrumbs and butter. Mix until well blended. 2. Shape mixture into small balls 2.5 cm (1”) diameter. Roll in dry breadcrumbs, shake off excess. 3. Preheat large browning dish 5 minutes, add 1 tablespoon butter. Place ‘13 meatballs Into dish, shake around in butter. Microwave on HIGH 4 minutes. Remove and drain. 4. Reheat dish 2 minutes, add another 5’3 meatballs and repeat with remaining meatballs, adding more butter, if necessary. 5. Add remanning butter to dish, stir in flour then beef stock and cream. Microwave on HIGH 4 minutes, stirring frequently. Return meatballs to sauce, cover. 6. Microwave on MEDIUM 6 minutes, stand 5 minutes, covered. Serve with boiled rice and green salad. l SaUCe: 2 tablespoons flour 3h cup beef stock (use 1 cube) % cup cream a GERMANY INGREDIENTS 750 g pork fillets-cut into 2.5 cm (1”) cubes 2 small carrots-thinly sliced 2 small onions-thinly sliced 1 large stalk celery-thinly sliced juice l/2 lemon % cup dry white wine 1 X cups water 1 bouquet garni or l/2 teaspoon mixed dried herbs V2 teaspoon salt 2 tablespoons butter 3 tablespoons flour 2 eggs yolks VI cup cream METHOD 1. In a large microproof casserole dish, place pork, carrots, onion, celery, lemon juice, wine, water and bouquet garni. Cover, mrcrowave on HIGH 10 minutes, stir. 2. Reduce power to MEDIUM for 5 minutes, stir, re-cover and continue to cook on DEFROST for 25 minutes. Stir in salt. 3. Drarn liquid from dish, re-cover meat and vegetables and measure 1% cups liquid, reserve. 4. In a jug or bowl, melt butter on HIGH 45 seconds1 minute, stir in flour, gradually blend tn reserved liquid. 5. Mrcrowave on HIGH 4 minutes until boiling. Stir frequently to avoid lumps. 6. Combine egg yolks and cream in a small bowl. Add 2 tablespoons hot sauce to egg mix and beat until well blended. Stir into remaining hot sauce and microwave on MEDIUM 3-4 minutes, stIrring frequently Do not boil. 7. Pour sauce over reserved meat and vegetables stir in well. Microwave on MEDIUM 5 minutes, stand IO minutes. Serve with botled potatoes and green peas. a INDIA INGREDIENTS ~ 1.4 kg chicken (No.1 4) 2 tablespoons lemon juice 112 teaspoon chilli powder 1 teaspoon salt 11’2 teaspoon black pepper 200 g carton plain yoghurt 5 cm (2”) piece green ginger -grated 4 cloves garlic-crushed 1 tablespoon curry powder 1 teaspoon garam masala 1 teaspoon paprika 1 teaspoon sugar 6 drops red food colouring 2 tablespoons melted butter ~.--...- METHOD ..- 1. Wash and dry chicken. Using a sharp knrfe make a large gash each side of the breast bone and over the legs. Combine the lemon juice, chilli powder, salt and pepper. Rub all over chicken. Let stand 20 minutes. Make marinade. 2. Combine yoghurt with remaining ingredients. Place chrcken onto a large dash and rub mixture all over, insrde and out and well into gashes. Cover with foil and refrigerate overnight. 3. Place chicken on a rack in a microproof baking dish. Pour over all the marinade. Microwave on HIGH 10 minutes. 4. Drizzle the melted butter over the chicken and microwave on HIGH a further 1.5 minutes. basting twice. 5. Cover with foil and stand 15 minutes. i I--l-z Traditionally, this dish is served on a platter of sliced 3 l\p $onrons, tomatoes and green chillis and garnished 5. 1ds 2, with qurtered fresh limes or lemons. 121 l RUSSIA .- INGREDIENTS - ---~ METHOD 250 g minced lamb 1 medium onion-finely chopped ‘/2 teaspoon salt ‘/2 teaspoon ground black pww 1 tablespoon finely chopped dill-or use 1 teaspoon dried 1 egg yolk 1. Preheat browning dish 5 minutes, add lamb, onion, salt and pepper. Break up mince with a fork. Microwave on HIGH 6 minutes, breaking up every 2 minutes. 2. Drain off any fat, mrx In dill, allow to cool before mixing in the egg yolk. a Dumplings INGREDIENTS 170 g flour V’Z teaspoon baking powder salt and pepper to taste 80g shredded suet 5 -6 tablespoons cold water 5 cups chicken stock-or use cubes 3. To make dumplrngs, sift flour, baking powder, salt and pepper into a mixing bowlStir in suet, mix with a knife while adding water. 4. Turn out on a lightly floured board and knead until smooth. Divide into 16 pieces, roll into balls then flatten Into circles 4mm (I&“) thick. 5. Place a little of the meat mixture in centre of each circle. Moisten edges with water and bring up together to meet. Pinch edges to seal dumplings. 6. In a large bowl or casserole dish, bring stock to boil approximately 16-l 8 minutes, Drop dumplings into boiling stock, cover and microwave on HIGH 10 minutes. 7. Remove dumplings to a serving dish, cover with foil to keep hot while making sauce. 8. Combine ingredients for sauce in a glass jug. Microwave on HIGH II/2 minutes, stirring halfway. Do not boil. 9. Pour sauce over dumplings and serve immediately. Soup (stock) can be served in mugs to accompany dumplngs. l Sauce: 1 cup sour cream 2 teaspoons paprika l/2 teaspoon celery salt Js’h’l..,. If using packaged prepared suet, reduce flour f~\p’< to 1 cup. Use 120 g suet mix. %I.;~ ,,.$ . ” ” Put the stock into the microwave oven to heat while preparing dumplings. Lamb Dumplings ) 122 l AMERICA (South West) INGREDIENTS -I.. 2 tablespoons oil 500 g minced topside steak 1 large onion-finely sliced 1 green capsicum-chopped 1 clove garlic-crushed 425 g can tomatoesundrained 1 tablespoon tomato paste 1 bayleaf l/2 teaspoon ground cummin l/4 teaspoon oregano l/4 teaspoon cayenne pepper 1 teaspoon salt 1 tablespoon chilli powderor to taste 300 g can kidney beans -drained METHOD 1. Heat large browning dish 6 minutes, add oil and meat. Microwave on HIGH 4 minutes. Break up mince occasionally. 2. Add onion, capsicum and garlic, microwave on HIGH 2 minutes. 3. Stir in tomatoes and paste, then add all seasonings. Cover, microwave on HIGH 4 minutes, stir, reduce power to MEDIUM for 6 minutes, 4. Star In beans, mtcrowave on MEDIUM, covered, a further 5 minutes. Stand 5 minutes. @YUGOSLAVIA INGREDIENTS --4 large red or green capsicums (peppers) 1 tablespoon oil 1 medium onion-chopped finely 1 clove garlic-crushed 250 g minced lamb 425 g can tomatoes, drained l/2 teaspoon salt l/2 teaspoon ground black pepper 1 teaspoon crushed coriander seeds 2 cups cooked long-grained rice 1 teaspoon chopped fresh mint 124 METHOD 1. Slice top from each pepper, scoop out pith and seeds, discard. 2. In a medium size casserole dish heat 011 1 minute. Add onion and garlic, microwave on HIGH 2 minutes, 3. Add lamb, break up with a fork, microwave on HIGH 3 minutes. Remove any fat. Add mashed tomatoes, salt, pepper, coriander, race and mint. 4. Microwave on HIGH 5 minutes, strrring occasionally. 5. Stuff peppers with well mixed filling. Place In a mlcroproof pie plate, cover with plastic wrap. 6. Microwave on HIGH 10 minutes. Allow to stand covered, 5 minutes before serving. Serve with tossed green salad and hot crusty bread. CAKES AND SLICES Boiled Pineapple Fruit Cake 125 CAKES AND SLICES I BOILED PINEAPPLE FRUIT CAKE .............................. 127 QUICK MIX CHOCOLATE CAKE . ....................................... 128 ......... CHRISTMAS CAKE--QUARTER POUND .:. 128 CHRISTMAS CAKE-HALF POUND ............... ..-..-I ..... 129 EASY PLAIN CAKE WITH VARIATIONS.. ..................... 130 CHOCOLATE CAKE ......................................... I.. ... 130 SULTANA CAKE ..................... ..“‘...“.....“.........) ..... 130 ORANGECAKE.. ............................................. I._._ I130 BUlTERSCOTCH CAKE .............. ..~..~..................~ ..... 1 3 1 WHOLEMEAL DATE & WALNUT CAKE ............... ..I ..... 1 3 1 132 GINGERBREAD ........................................................ BANANA LOAF.. ................................................. . ..... 132 SULTANA SPICE SLICE ..................................... ..~ ..... 133 COFFEE NUT SLICE ........................................ ..v: ..... 133 CHOC-NUT SLICE .............. ..“..<...........................i ..... 134 FRUIT& NUTSLICE .................................................. 134 CHOCOLATE ALMOND CRUNCHIES ................... i ..... 134 COCONUT FUDGE BARS.. ........................................ 136 JAM DROPS ..................................................... ..i ..... 136 CHOC-DROP BISCUITS ............................................. 137 GOLDEN SCONE TEA RING . ..“..~.........................~ ..... 137 How many times do you find yourself with an empty cake tin, and the chore of having to prepare and bake a cake seems too time consuming? The convenience of preparing and baking cakes and slices In the mlcrowave oven will astound you. These cook so quickly with such Me effort that even the children will delight in making cakes. Cakes will cook in approximately one-sixth of the time taken by conventional methods with the exception of heavier mixtures e.g. fruit cake-best results are achieved by cooking these on a lower level of power. Cakes do not brown in the microwave oven as there is no outside temperature within the oven cavity to create colour. However, this is no problem with batters that are naturally dark, like chocolate or spice. For lighter batters the cake pan can be greased and sprinkled with toasted coconut or iced when cooked and cooled. Points to Remember for Best Results *Ingredients should be at room temperature. *Cakes can be mixed with a fork, however, a lighter texture electric mixer. 126 IS obtained using an * Microwave cakes rise higher than those cooked conventronally, so it is important not to fill the cake pan more than half full. Extra batter can be used for cup cakes, These take approximately 30 seconds for one cake and 15’2 -2 minutes for 6. Cup cakes are best eaten on cooling as they have a tendency of drying when stored, * Microwave accessories such as duty plastic cake pans give excellent results in the microwave oven, Opaque cake storage containers are also suitable. Glass products such as Pyrex and corningware can be used, however, best results are obtained by greasing and Irning, otherwise a white skin forms on the outside of the cake. Heavier mixtures or cakes not cooked in a ring form will require a foil collar to prevent overcooking on the outsrde. Refer Boiled Pineapple Fruit Cake recipe. *Opening the oven door to test cakes will not affect the rrsing *Sometimes the top of the cake appears slightly most. This will only be surface moisture and will dry on cooling. If concerned quickly dab the top of the cake with a sheet of paper towelling-remove immediately. *Do not overcook cakes as they will toughen and dry *Store cakes by wrapping In glad wrap when cold. Store slices and biscuits in an airtight contarner. *Scones and breads will not colour in the mrcrowave oven unless using a browner oven. Perfect rising will occur, however you do not achieve the outside crust as with conventional methods, Reheating of these products are excellent in the mrcrowave oven. Refer Reheating Guide. INGREDIENTS 450 g can crushed pineapple 1 cup brown sugar 500 g mixed fruit 2 tablespoons sherry 1 teaspoon mixed spice 1 tablespoon Parisian essence 1 teaspoon bi-carbonate of soda 125 g butter or margarine 1 cup plain flour, sifted 1 cup self raising flour, sifted 2 eggs, well beaten. METHOD 1. Place first 8 ingredients in a large microproof bowl. Microwave 10 minutes on HIGH. Stir twice during cooking. Allow to cool completely. 2. With a wooden spoon, mix in the flours and eggs. Spoon into prepared baking dash. Microwave on DEFROST 25 minutes, remove foil, cook on DEFROST a further 25 minutes. Test with a skewer-allow extra cooking time if necessary. 3. Allow to cool in container. rMz.1-s / If desired cherries and nuts can be placed on top <$“$ of mixture prior to cooking. Id Choose a round 20 cm (8”) drameter by at least 6V2 cm (2’12”) high, plastic container. The contarner must be opaque, and can be a pliable storage container or a specially designed microproof cake dish. TO PREPARE CAKE PANGrease and line the inside of container with a double thickness of greaseproof paper. Place a foil collar around outside of container and secure with adhesive tape. Fotl must NOT cover the top or bottom of the cake and must NOT reach more than 1.25 cm (l/2”) above top of container 127 INGREDIENTS - -I-‘13% cups self rasing flour l/2 teaspoon bi-carbonate of soda VI teaspoon salt 3 tablespoons cocoa 1 VI cups sugar 1 cup milk 125 g butter or margarine 2 eggs beaten METHOD ~- --. 1. Sift dry ingredients into a bowl. Add sugar and milk. 2. In a microproof jug, melt butter 45 seconds-l minute and add to ingredients. Beat all with a wooden spoon until combined. 3. Add beaten eggs and beat again until smooth. 4. Divide mixture into 2 x greased 18 cm round plastic containers microwave MEDIUM 6 minutes then HIGH 1 minute each container. Allow to cool on a cake cooler. Ice as desired. $;+, C a k e containers should be straight sided. INGREDIENTS METHOD 750 g mixed fruit VI cup sherry 125 g butter 1 cup brown sugar l/2 teaspoon vanilla 3 eggs 1 tablespoon marmalade 1 VI cups plain flour pinch salt 1 teaspoon cinnamon l/2 teaspoon mixed spice Y2 teaspoon nutmeg 112 teaspoon ginger 1 teaspoon Parisian essence 2 tablespoons sherry, extra 1. Grease and line, with double thickness of greaseproof paper, an 18 cm (7”) round plastic container, i% cm (3”) deep, allowing paper to extend 4 cm (15’2”) above edge of dish. Place a foil collar around the outslde of dish, securing well with adhesive tape, 1.25 cm (l/2”) above rim of dish. 2. Soak fruit In sherry Set aside. Cream butter and sugar, add vanilla. Mix in the eggs, one at a time, beating well between each one. Stir in marmalade. 3. Sift dry ingredients and add alternatively with fruit and sherry and Parisian essence. 4. Spoon into prepared dish. Smooth top with a spatula. Microwave on MEDIUM 15 minutes. Remove foil. Reduce to DEFROST setting and cook a further 20 minutes. 5. Fold down paper extensions and cover cake with foil. Allow to stand IO minutes. Remove foil and pierce cake in several places with a skewer. Sprinkle over extra sherry. Replace foil. 6. Wrap well and allow to cool completely. More sherry can be sprinkled over and cake removed from dish and re-wrapped well If it is to be kept longer. Fruit is better if soaked overnight or for several hours before mixing cake. , I‘s\.z.,- ‘/ $0~‘~ 1.,*JJ-+ The size of the cake container is important. A wider container will result in a shorter cooking time. Decor mapufacture a storage container exactly the above size. 128 INGREDIENTS METHOD 1 l/4 kg mixed fruit 60 g walnuts, chopped 60 g almonds, chopped 60 g glace cherries %I cup brandy 250 g butter 250 g brown sugar 1 teaspoon vanilla 1 dessertspoon glycerine 1 tablespoon raspberry jam Grated rind of 1 orange 1, Prepare frurts and nuts by chopping large pieces. Allow to soak overnight or longer in brandy. 2. Line the base and srdes of a 4 lrtre ice cream or similar container with greaseproof paper. Place forI around outside of container, secure with adhesive tape. DO NOT cover base with foil. 3. Cream butter and sugar with vanilla, glycerine, lam and orange rind. 4. Add eggs one at a time, beating well. 5. Sift dry ingredients and add alternately with fruit and brandy. Add orange juice and parisian essence. Mix well. 6. Spoon into prepared ice cream container, making sure mixture is completely flat against stdes of container. Smooth top wrth spatula. 7. Decorate top of mixture with extra cherries and almonds. 8. Microwave on MEDIUM 25 minutes. Remove fort microwave a further 25-30 minutes on MEDIUM. Sprinkle extra brandy or sherry on top of cake. 9. Cover with foil and wrap in a clean tea towel to cool 5 eggs cups plain flour 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg Juice of ‘12 orange 1 tablespoon Parisian essence Glace cherries, extra Almonds, extra 2 tablespoons brandy or sherry extra 21/2 Flavour of cake IS improved by the longer soaking of the fruit in the brandy. Cooking time will depend on size of cake container, 20 cm (8”) will require slightly longer cooking to a 25 cm (10”) container. Test cake with a skewer. If eliminating extra cherries and almonds from top of cake, do not sprinkle immediately cooked with brandy or sherry. Follow steps 5 and 6 for quarter pound recipe. A t a b l e s p o o n o f parisian essence added to a fruit cake darkens the cake. 129 INGREDIENTS 1 l/z cups self raising flour pinch salt 3/4 cup castor sugar 2 eggs, beaten l/2 cup milk l/2 teaspoon vanilla 125 g butter, melted METHOD 1, Soft flour and salt into a mixing bowl. Add all other Ingredients. 2. Using a fork for mixing, combine all ingredients well. 3. Grease and line with greaseproof paper, a 22-23 cm (9”) ring microproof container, Pour batter into dish. 4. Microwave on HIGH 5% minutes. Stand 5 minutes. Turn out remove paper and cool. Ice with your favourite icing. This mixture can be used for the following 2 tablespoons cocoa added with flour 2 teaspoons raspberry jam with liquid 2 tablespoons sultanas added to basic ingredients teaspoon mixed spice added to basic ingredients 1 teaspoon grated lemon rend added to basic Ingredients l/2 1 teaspoon grated orange rind 2 tablespoons orange juice reduce milk by 2 tablespoons ice with orange icing F o r g o o d o u t s i d e c o l o u r t o plain cakes, grease pan and sprinkle liberally with toasted coconut or fine dry breadcrumbs. 130 INGREDIENTS ----- .- -- -. - METHOD 125 g butter % cup brown sugar 1 tablespoon golden syrup 1. Cream butter, sugar and syrup. Add eggs and vanilla, mixing well to combine. Stir in coconut. 2. Using a wooden spoon, fold in milk and sifted flour alternatively. 3. Grease and line with greaseproof paper, a 22-23 cm (9”) mrcroproof ring cake container. Spoon in cake batter and smooth top. 4. Microwave on HIGH 6 minutes. Allow to stand 5 minutes before turning out. Remove paper and allow to cool before ICI: lg. 2 egg= teaspoon vanilla 1 tablespoon coconut l/2 cup milk 1 l/z cups self raising flour l/2 l Icing INGREDIENTS 1 cup brown sugar l/4 cup milk 2 tablespoons butter l/2 teaspoon vanilla 1 cup sifted icing sugar METHOD 1. In a medium size microproof bowl, place brown sugar and milk. Microwave on HIGH 2 minutes. 2. Add butter and vanilla. Beat with a spoon unit1 cooled. Add icing sugar and combine well. 3. Spread quickly over cooled cake. Can be sprinkled with coconut if desired. Do not fill baking pan more than half full as cake rrses very quickly and could overflow. If any mtxture is left over, use for patty cakes. INGREDIENTS METHOD 2% cups wholemeal plain flour l/4 cup plain flour 2 teaspoons cocoa 1 teaspoon cinnamon 125 g dates, stoned and chopped 125 g walnuts, chopped VI cup milk 1 teaspoon bi-carbonate of soda 125 g butter %I cup milk, extra 1 cup brown sugar 2 tablespoons golden syrup 1, Sift flours, cocoa and cinnamon into bowl. Return any husks to bowl. Add dates and walnuts. 2. Combrne milk and bt-carbonate of soda in a cup. Stir to dissolve. 3. In a microproof jug, place butter. extra milk, sugar and golden syrup. Microwave on HIGH 2112 minutes to melt butter. 4. Make a well in the centre of dry ingredients. Add warmed butter to mixture. Mix well. Stir in milk and soda. Combine well. 5. Spoon mtxture into a greased and lined 20 cm (8”) square glass cake pan or microproof 20 cm cake dish. 6. Microwave on HIGH 9 minutes. Remove from oven, cover with foil and allow to stand 20 minutes. 7. Remove foil, invert onto cake cooler. Allow to cool. Serve sliced with butter. +A.. Y, For heavy cakes always line cake pans with ,$T\p j; kitchen paper or double thrckness of greaseproof :. ,.‘L \,,,JT paper. Remove paper after cooling. 131 INGREDIENTS METHOD 125 g butter or margarine VI cup brown sugar 2 eggs, beaten 1 l/2 cups plain flour 1 teaspoon bi-carbonate of soda 1 teaspoon cinnamon 1% teaspoons ground ginger r/2 cup milk l/2 cup golden syrup 1, Cream butter and sugar. Mix in eggs. Add sifted dry ingredients. Combine. 2. Place milk and golden syrup In a microproof jug and microwave on HIGH l-IV2minutes until warm. 3. Mix all ingredients together. Place in a microproof loaf dish 25 x 12 cm (IO” x 5”) which has been lined with greaseproof paper. Stand 10 minutes. 4. Microwave on MEDIUM 9% minutes. Allow to stand IO minutes before turning out to cool. Slice and butter or tee with lemon or vanilla icing. INGREDIENTS METHOD ~- .- 125 g butter l/2 cup brown sugar 1. Cream butter and sugar. Beat in eggs one at a time, then salt and mashed bananas. 2. Dissolve bi-carbonate of soda in milk. Add flour and milk, mix alternately, stirring well to combine. 3. Grease and line with greaseproof paper or white kitchen paper, a 25 x 12 cm (10” x 5”) loaf dish. Spoon in mix. 4. Microwave on HIGH 7% minutes. Place a piece of foil 61/2 cm (2%“) over each end of loaf. Microwave a further 2 minutes. 5. Allow to stand 2 minutes before turning out onto cake rack to cool. 6. Ice with lemon icing and dust with cinnamon. 2 eggs pinch salt 3 medium ripe bananas, mashed 2 level teaspoons bicarbonate of soda l/3 cup milk 2 cups self raising flour, sifted l Icing 1 Y2 cups sifted icing sugar 1 tablespoon butter 2 tablespoons lemon juice cinnamon METHOD 1. Blend butter into Icing sugar. Mix in lemon juice until smooth, beating well. Spread over cake. HINT i Glaze for fruit flans-place 2 tablespoons jam with 1 tablespoon water or liqueur in small container. Heat on HIGH 1 minute. 132 INGREDIENTS - --------- METHOD 125 g biscuit crumbs V2 teaspoon cinnamon 2 tablespoons melted butter 1 cup sultanas l/4 cup brown sugar 2 tablespoons golden syrup 2 tablespoons butter l/2 teaspoon cinnamon l/2 teaspoon nutmeg l/2 teaspoon ginger l/2 teaspoon bi-carbonate of soda pinch salt 1 cup milk 1 egg, beaten 2% cups chocolate cake crumbs l/2 cup self raising flour crushed nuts 1. Combine the first 3 ingredients. Press into the base of an oblong microproof dish, 25 x 15 cm (IO” x 6”). 2. In a microproof mixing bowl, place sultanas, sugar, syrup, butter, cinnamon, nutmeg, ginger, bi-carbonate of soda, salt and milk. Microwave on HIGH 2V2 minutes. Cool 15 minutes. 3. Add beaten egg, cake crumbs and flour. Stir well to combine. Spread over base. Sprinkle with crushed nuts. 4. Microwave on HIGH 7% minutes. Allow to cool 5 minutes In dish before slicing and cooling on cake rack. INGREDIENTS METHOD 125 g butter or margarine cup castor sugar l/2 teaspoon vanilla 1 cup self raising flour pinch salt l/2 cup rolled oats 1. Cream butter and sugar, add vanilla. Mix in sifted flour, salt and oats. 2. Grease an oblong microproof dish, spread mixture In dish and microwave on HIGH 4 minutes. Allow to cool 5 minutes. ‘12 l Topping INGREDIENTS 2 eggs %I cup brown sugar l/2 cup chopped walnuts l/2 cup coconut 2 tablespoons self raising flour, sifted pinch salt l *I% Can be varied by using different flavoured cake crumbs and spices. Also, if preferred can be Iced I,-+$ with lemon icing, omitting crushed nuts. METHOD 1. Beat eggs and sugar until creamy. Mix in walnuts and coconut, then flour and salt. 2. Spread over base and microwave on MEDIUM V/2 minutes. Cool and ice. Icing INGREDIENTS 1 cup icing sucjar 1% teaspoons coffee powder 2 teaspoons butter hot water METHOD 1, Sift icing sugar and coffee powder Into a small bowl. Mix In butter and enough hot water to make a thin smooth Icing. 2. Allow to cool completely before cutting into slices. Sprinkle with chopped walnuts tf desired. 133 INGREDIENTS METHOD 1 1. Sift flour into a bowl. Add sugar, coconut and peanuts. 2. In a small microproof jug, place butter, Microwave on HIGH 1 minute. Pour into dry ingredients. Combine well. 3. Press mixture into a greased oblong 26 x 16 cm (IO” x 6”) microproof dish. Microwave on HIGH 4 mrnutes. 4. Allow to stand in dish 5 minutes, Pour over icing. Cool completely before slicing into bars. cup self raising flour cup brown sugar V2 cup coconut l/2 cup salted peanuts, chopped 125 g butter l/2 l Icing INGREDIENTS 75 g dark chocolate 20 g copha METHOD 1. Place chopped chocolate and copha in a small mrcroproof bowl. Microwave on MEDIUM 2 minutes, stirring occasionally until melted and smooth. 2. Pour over slice. Smooth with the back of a spoon. Allow to cool. INGREDIENTS METHOD 125 g butter 3/4 cup brown sugar 1 egg, beaten l/2 teaspoon vanilla % cup mixed fruit ‘12 cup chopped walnuts 1 l/2 cups self raising flour 1 teaspoon mixed spice cinnamon 1, Melt butter in a microproof mixing bowl 45 seconds1 minute. Mix in brown sugar and egg. Add vanilla, fruit and walnuts. 2. Sift flour and spice and stir into mixture. Combine well. 3. Spread into a greased oblong microproof dish 25 x 15cm (IO” x 6”). Press down well. Dust with cinnamon, 4. Microwave on HIGH 6 minutes. Allow to cool in dish 5 minutes, then cut into slices and remove to cake cooler. ;J ,’’ -‘ lL> ?/ T\p”:.i May be iced with lemon or vanilla icing if preferred. “, I) I:> 134 INGREDIENTS METHOD 50 g almonds 1 cup plain flour 1 cup self raising flour 2 tablespoons cocoa 125 g soft butter 3 tablespoons castor sugar 112 teaspoon vanilla 2 teaspoons sherry 1 egg yolk 1 egg white % cup sifted icing sugar 1. In small microproof bowl, place the almonds. Microwave 5 minutes, until golden, Stir occasionally. Allow to cool and chop. 2. Sift flours and cocoa into a mixrng bowl, rub in butter. Add sugar, vanilla, sherry and egg yolk. Knead well and press into a greased oblong microproof dish, 25 x 15 cm (10” x 6”). 3. Beat egg white and icing sugar until stiff, Add half the nuts. 4. Spread over base and sprinkle with remaining almonds. Microwave on HIGH 5 mrnutes. Reduce power to MEDIUM for a further 5 minutes, 5. Allow to stand 5 minutes before slicing into fingers or squares, Cool on a cake rack. Choc-Drop Biscuits b INGREDIENTS ----- 1 cup plain flour cup sugar 1 tablespoon cocoa 1 cup coconut 125 g butter or margarine l/2 teaspoon vanilla l/2 l METHOD 1. Sift dry ingredients into a bowl. Melt butter in a cup or mrcroproof jug 1 minute. Pour into dry ingredients with vanilla. Mix well. 2. Grease a 25 x 15 cm (10” x 6”) microproof cake pan. Press mixture into pan. Microwave on HIGH 3% minutes. Allow to cool In dish. Icing INGREDIENTS 1 cup icing sugar 2 tablespoons cocoa 30 g butter 2 tablespoons water coconut METHOD 1. Sift icing sugar and cocoa into small bowl. Melt butter with water in a small jug on HIGH 1 minute. 2. Mix ictng ingredients together until smooth and glossy. Pour over slice. Sprinkle with coconut. 3. Cut Into fingers when icing is set. When melting butter, time depends upon temperature. Time mentioned above IS for butter from the refrigerator. INGREDIENTS - ---. ‘- METHOD - 125 g butter s/4 cup brown sugar 1. Cream butter and sugar. Beat In egg and vanrlla. 2. Add sifted flour, soda and salt, then rolled oats. 3. Shape into small balls, approxrmately 2.5 cm (1”) diameter. Roll in toasted coconut. Make a depression in centre of each ball and fill with jam-approximately r/4 teaspoon each. 4. Place 9 at a time in a circle on greaseproof paper lined turntable. Microwave on HIGH 2 minutes. 5. Repeat with remaining cookies. 1 egg 1 teaspoon vanilla 1% cups plain flour 2 teaspoons bi-carbonate of soda l/2 teaspoon salt 3/4 cup rolled oats toasted coconut jam Slide cookies on paper onto bench and place another sheet of paper on turntable. By the time the next batch is ready to cook, previous one can be lifted with an egg slice to cooling rack. Refrigerate fresh parked coffee. Reheat a cup as you require, on HIGH foi 2 minutes. 136 ,-- INGREDIENTS -.-- - METHOD 125 g butter WI cup sugar l/z x 100 g packet choc-bits 1 teaspoon vanilla 1. In a microproof mixing bowl, place butter and sugar. Mrcrowave on HIGH 2V2 minutes, Star well. 2. Mix in chcc-bits and vanilla. Allow to cool 5 minutes. Add egg, mix well then stir in flour. 3. Place a sheet of greaseproof paper on turntable and take 1 teaspoon of mixture, roll into a ball and place onto paper. Press 3 choc-bits on top. Repeat around outside edge (in a circle approximately 2.5 cm [l “1 inside outer edge of turntable) until 12 biscuits are formed. 4. Microwave on HIGH 3 minutes, Slide paper with biscuits off turntable and place another sheet of greaseproof paper on turntable and repeat cooking 12 biscuits at a time until mixture IS used. 5. Allow brscuits to firm slightly and I~ft with an egg slice onto paper towelling to cool. 1 1 l/2 l/2 egg cups self raising flour x 100 g packet choc-bits, extra ‘1 Chopped nuts can be used on top Instead of {%+< choc-b,ts, 1-w-r l Base INGREDIENTS ---.- --4 tablespoons golden syrup glace cherries walnuts, chopped l .-METHOD 1, Place golden syrup into base of a greased 20 cm (8”) Pyrex savarin round mould ring container. 2. Cook on HIGH for 30 ---40 seconds, 3. Remove dish from oven and arrange pattern of cherries and walnuts on base. Scone Mixture INGREDIENTS 2112 cups self raising flour 1 level dessertspoon cinnamon 1 level dessertspoon mixed spice 60 g (2 oz) butter 1112 cups cold milk METHOD 1. Sift flour and spices Into a bowl and rub butter through dry Ingredients. 2. Gradually add milk, mixing to a soft dough. 3. Take a small quantity of dough between floured hands and mould lightly to form a ball. Continue with remainder of scone dough and place balls on top of syrup. 4. Cook on MEDIUM 12 minutes, 5. Allow to cool slightly before inverting onto serving plate. 6. Serve with butter. .FLL 5 Scone ring is cooked when tapped, sounds