Profiteroles

Makes: 18

Ingredients:

4 ounces (125 g) butter
1 cup water
1 cup flour
4 eggs
Whipped cream
Chocolate Sauce:
3 1/2 ounces (100 g) chocolate
1 teaspoon coffee powder
1/4 cup hot water

Convection Microwave Method:

1. Place butter and water in a large bowl. Cover and cook on HIGH for 7-10 minutes, or until boiled.
2. Add flour; mix well.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Add eggs, one at a time, beating well after each egg.
5. Spoon or pipe mixture onto a lightly greased pizza tray.
6. Place on Low Rack, bake for 20-22 minutes on CONVECTION. Cool.
7. Fill with whipped cream.

Chocolate Sauce:

1. Place chocolate, coffee powder and water into a small bowl.
2. Cook on HIGH 2-3 minutes. Mix well. Serve hot over profiteroles.

Orange Gingerbread

Ingredients:

2 1/2 cups self-rising (raising) flour
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
2 teaspoons ginger
1 teaspoon cinnamon
2/3 cup caster sugar
4 ounces (125 g) butter
2 tablespoons golden syrup
Grated rind and juice of 1 orange
2 eggs, beaten
3 tablespoons milk
2 tablespoons mixed peel, finely chopped
Icing sugar

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Sift all dry ingredients in a large bowl; stir in sugar. Rub in butter until mixture resembles fine breadcrumbs.
3. In a smaller bowl, combine golden syrup, orange rind and juice, eggs, milk and mixed peel.
4. Pour this mixture into flour; mix well.
5. Pour into a greased 9 x 4 inch (22 x 11 cm) loaf tin.
6. Place on Low Rack and cook for 25-27 minutes at LOW MIX/BAKE.
7. Cool on wire rack. Dust lightly with icing sugar.

Breads and Pastries

The advantages of convection microwave cookery are boundless, and particularly welcome to modern cooks who love old-fashioned foods but can't cope with time-consuming methods. Now you can bake breads, buns, tarts, pies and pastries with these traditional or especially created recipes in minutes rather than hours! The combination of fan-forced browning/microwave gives a golden, crisp appearance with a perfect texture. Bake breads and pastries to your heart's content and see how fast you can do it!

Apple Pie
Blueberry Pie
Crusty Bread
Hot Cross Buns
Maple Pumpkin Pie
Nutty Pear Pie
Orange Gingerbread
Orange Walnut Bread
Pecan Pie
Profiteroles
Pumpkin Damper
Quiche Lorraine
Rum Baba
Streusel Pecan Gingerbread

Return to Recipe Collections Index

Chocolate Pecan Pie

Serves: 6-8

Ingredients:

Base:
4 ounces (125 g) butter, melted
1 packet butter cake mix
1/2 cup coconut
1 egg
Filling:
3 eggs
1/2 cup raw sugar
3 tablespoons all-purpose (plain) flour
1/4 pint (150 ml) evaporated milk
Vanilla essence
1/2 cup corn syrup
3 1/2 ounces (100 g) dark chocolate, melted
6 1/2 ounces (200 g) pecan halves

Microwave Method:

1. Toast pecans for 4-5 minutes on HIGH. Cool.
2. Mix butter, cake mix, coconut and egg together. Press into the base and sides of a 9 inch (23 cm) pie plate.
3. Cook for 3-5 minutes on HIGH.
4. Mix all filling ingredients together. Pour filling over pastry base.
5. Cook for 12-15 minutes on MEDIUM.
6. Serve warm with cream or ice-cream.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Mix butter, cake mix, coconut and egg together. Press into the base and sides of a 9 inch (23 cm) springform tin.
3. Mix all filling ingredients together. Pour filling over pastry base.
4. Place on Low Rack and cook for 35-38 minutes on LOW MIX/BAKE.
5. Serve warm with cream or ice-cream.

Tropical Fruit in Lemon Syrup

Serves: 4-6

Ingredients:

2 cups sugar
2 cups water
2 fluid ounces (60 ml) lemon juice
1 small rock melon, sliced
1/2 honeydew melon, sliced
1 small paw paw, sliced
1 small pineapple, sliced
1 pound (500 g) lychees, pitted
8 ounces (250 g) strawberries, halved
Passion fruit pulp

Microwave Method:

1. Combine sugar, water and lemon juice in a heatproof bowl. Cover and cook for 3 minutes on HIGH. Stir.
2. Cook a further 22-25 minutes on HIGH, or until syrup is thick and light golden in color. Cool.
3. Just before serving, pour syrup over fruit. Mix gently.

Red Chicken Curry

Serves: 4

Ingredients:

Curry Paste:
1 small red Spanish onion, peeled
2 cloves garlic
2 stems fresh lemon grass, chopped
Small bunch fresh coriander
1 tablespoon chopped chilies
Grated rind of 1 lime
1 teaspoon chili powder
1 tablespoon paprika
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1 tablespoon oil

1 pound (500 g) chicken thigh fillets, chopped
4 spring onions
1 x 14 ounce (440 g) can coconut cream

Curry Paste:

Place all ingredients into a blender or food processor, process until smooth. Store in a small jar. Makes 1 cup.

Microwave Method:

1. Place chicken, spring onions and half a cup of curry paste into a casserole dish.
2. Cook for 5-7 minutes on MEDIUM HIGH, stirring twice during cooking.
3. Stir in coconut cream and cook a further 5-7 minutes on MEDIUM HIGH.
4. Serve with boiled rice.

Convection Microwave Method:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place chicken, spring onions and half a cup of curry paste into a casserole dish.
3. Cook for 15-18 minutes on HIGH MIX/ROAST, stir twice during cooking.
4. Stir in coconut cream and cook a further 5-8 minutes on HIGH MIX/ROAST.
5. Serve with boiled rice.

Peach Clafouti

Serves: 4-6

Ingredients:

1 x 27 ounce (825 g) can peach halves, drained
1/3 cup all-purpose (plain) flour
2 tablespoons self-rising (raising) flour
1/4 cup raw sugar
3 eggs
1 1/2 cups milk
1 teaspoon vanilla essence
1/4 teaspoon ground nutmeg

Microwave Method:

1. Arrange peaches in an au gratin dish.
2. Combine all-purpose and self-rising flour with sugar, eggs, milk and vanilla essence.
3. Pour over peaches. Sprinkle with nutmeg.
4. Cook for 22-24 minutes on MEDIUM LOW.
5. Serve hot, dusted with icing sugar.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Arrange peaches in an au gratin dish.
3. Combine all-purpose and self-rising flours with sugar, eggs, milk and vanilla essence.
4. Pour over peaches. Sprinkle with nutmeg.
5. Place on Low Rack and cook for 23-25 minutes on LOW MIX/BAKE.
6. Serve hot, dusted with icing sugar.

Osso Bucco

Serves: 4

Ingredients:

4 swordfish steaks (approx. 5 ounces/150 g each)
1/4 cup wholemeal flour
1 tablespoon oil
1 ounce (30 g) butter
1 onion, chopped
2 cloves garlic, crushed
1 large carrot, chopped
1 stick celery, chopped
2 ripe tomatoes, chopped
1 bunch basil, chopped
1/2 cup white wine

Microwave Method:

1. Coat fish steaks in seasoned wholemeal flour.
2. Heat oil and butter for 1 minute on HIGH.
3. Add onion, garlic, carrot and celery, cook for 1-2 minutes on HIGH.
4. Add fish, cook uncovered for 4 minutes on MEDIUM.
5. Add tomato, basil and wine. Cover and cook a further 8-10 minutes on MEDIUM.

Convection Microwave Method:

1. Coat fish steaks in seasoned wholemeal flour.
2. Heat oil and butter for 1 minute on HIGH.
3. Add onion, garlic, carrot and celery, cook for 1-2 minutes on HIGH.
4. Preheat oven to 350 degrees F (180 degrees C).
5. Add fish, top with tomatoes, basil and wine. Cook uncovered 18-20 minutes on HIGH MIX/ROAST.

Greek Shortbread

Makes: 16-20

Ingredients:

2 ounces (60 g) butter
1/4 teaspoon vanilla essence
1/4 cup caster sugar
1 tablespoon brandy
1 egg yolk
1/3 cup self-rising (raising) flour
1/2 cup all-purpose (plain) flour
Pinch nutmeg
3 1/2 ounces (100 g) ground pecans
2 tablespoons rosewater
1 tablespoon water
Icing sugar

Microwave Method:

1. Beat butter, vanilla and caster sugar together until light and fluffy.
2. Add brandy, stir in egg yolk, self-rising flour, all-purpose flour, nutmeg and nuts. Knead lightly into a ball.
3. Flatten slightly and wrap in greaseproof paper, chill for 1 hour.
4. Press into the base of a 5 1/2 x 8 inch (16 x 20 cm) microwave dish. Mark into squares.
5. Place on a rack and cook for 4-5 minutes on HIGH.
6. Combine rosewater and water. Brush over shortbread. Dust with icing sugar. Re-mark squares and allow to cool.

Convection Microwave Method:

1. Beat butter, vanilla and caster sugar together until light and fluffy.
2. Add brandy, stir in egg yolk, self-rising flour, all-purpose flour, nutmeg and nuts. Knead lightly into a ball.
3. Flatten slightly and wrap in greaseproof paper, chill for 1 hour.
4. Preheat oven to 325 degrees F (160 degrees C).
5. Press into the base of a 8 x 8 inch (20 x 20 cm) square cake tin. Mark into squares.
6. Cook for 14-16 minutes on LOW MIX/BAKE.
7. Combine rosewater and water. Brush over shortbread. Dust with icing sugar. Re-mark squares and allow to cool.

Vegetable Risotto

Serves: 4-6

Ingredients:

1 ounce (30 g) butter
1 onion, chopped
1 teaspoon ground turmeric powder
1 cup long-grain rice
1 cup white wine
1 cup warm chicken stock
1 carrot, chopped
2 sticks celery, sliced
3 1/2 ounces (100 g) broccoli florets (4 large cut into small florets)
1 small red pepper (capsicum), chopped
3 1/2 ounces (100 g) button mushrooms, sliced
1/3 cup thickened cream
1/2 cup Parmesan cheese
Salt and pepper

Microwave Method:

1. Melt butter for 1 minute on HIGH.
2. Add onion and turmeric, mix well.
3. Add next 5 ingredients, cook covered for 13 minutes on HIGH. Do not stir.
4. Add broccoli, pepper and mushrooms. Mix. Cover and cook a further 5 minutes on HIGH. (Water should be absorbed)/
5. Add cream and Parmesan cheese. Heat for a further 1-2 minutes on HIGH. Season with salt and pepper.

Steamed Chicken and Pork Buns

Makes: 24

Ingredients:

2 chicken breast fillets, chopped finely or minced
4 ounces (125 g) ground pork (mince)
3 spring onions, finely chopped
1 teaspoon grated fresh ginger
2 teaspoons cornflour
1 teaspoon dry sherry
1 x 7 1/2 ounce (230 g) can water chestnuts, drained and chopped
Sauce:
1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoons hoi sin sauce
1/2 teaspoon sugar
Salt and pepper
Pastry:
4 cups all-purpose (plain) flour
1 1/2 tablespoons baking powder
2 tablespoons sugar
2 tablespoons oil
1 2/3 cups warm water

Microwave Method:

1. In a dish combine chicken, pork, spring onions, ginger and combined cornflour and sherry. Cook for 3 minutes on MEDIUM HIGH, stir once during cooking.
2. Add chestnuts and combined sauce ingredients. Mix and cook for 2 minutes on MEDIUM HIGH. Cool to room temperature.
3. Sift flour, baking powder and sugar in a bowl, make a well in center, gradually stir in oil and water, mix to a soft, pliable dough. Turn onto lightly floured surface, knead lightly until smooth. Cover with plastic wrap and stand for 10 minutes.
4. Divide dough into thirds. Make 8 pieces from each third. Flatten each piece with palm of hand, roll out to 3 1/2 inch (9 cm) rounds.
5. Place approximately 1 tablespoon of filling in center of each round, gather edges together, twist firmly.
6. Fill a pie dish with 2 cups of boiling water. Place a lightly greased roasting rack on top of the pie dish.
7. With a pastry brush, brush 12 buns at a time entirely with water. Place on the roasting rack and cover with plastic wrap.
8. Cook for 5 minutes on MEDIUM HIGH. Serve hot with plum sauce.

Spicy Jambalaya

Serves: 4

Ingredients:

2 tablespoons olive oil
4 chicken breast fillets, cut into 1/2 inch (1 cm) strips
1 tablespoon olive oil, extra
1 onion, chopped
1 clove garlic, crushed
1 small green pepper (capsicum), chopped
1 x 13 ounce (410 g) can whole tomatoes
2 cups chicken stock
1 cup long-grain rice
1/4 teaspoon chili powder
1/2 teaspoon seasoned pepper
1/4 teaspoon dried thyme leaves
3 1/2 ounces (100 g) bacon, rind removed and chopped
1/4 cup black olives, pitted and chopped

Microwave Method:

1. Preheat browning dish for 8 minutes on HIGH. Add oil. Toss chicken quickly for a few minutes to brown. Drain on paper towel.
2. Heat extra oil for 1 minute on HIGH. Add onion, garlic and pepper, cook for 1-2 minutes on HIGH.
3. Stir in tomatoes, chicken stock, rice, chili powder, seasoned pepper and thyme. Cook for 8 minutes on HIGH. DO NOT STIR.
4. Cook bacon in a small dish for 3 minutes on HIGH. Add bacon and olives to rice mixture, stir, cover and cook for a further 5-6 minutes on HIGH.
5. Add chicken, cook covered for a further 5 minutes on HIGH. Serve immediately.

Scallop and Vegetable Combination

Serves: 6-8

Ingredients:

1 pound (500 g) scallops
1/4 cup sesame oil
2 onions, peeled and quartered
2 sticks celery, sliced diagonally
6 spring onions, sliced diagonally
2 teaspoons grated ginger
1 clove garlic, crushed
1 tablespoon soy sauce
1 tablespoon cornflour
1/2 cup water
2 tablespoons dry sherry
2 chicken stock cubes, crumbled
1 small red pepper, sliced thinly into strips
3 1/2 ounces (100 g) button mushrooms, sliced
1 x 7 ounce (225 g) can baby corn
8 ounces (250 g) beans, sliced diagonally
1 teaspoon sesame seeds

Microwave Method:

1. Using a small, sharp knife, make a slit along dark vein of scallops. Lift out dark vein, wash and pat dry.
2. Place oil, onion, celery, shallots, ginger, garlic and soy sauce in a large dish. Stir and cook for 3 minutes on HIGH.
3. Mix cornflour with a little water until smooth, add remaining water, dry sherry and stock cubes. Pour over vegetable mixture.
4. Cook for 2-3 minutes on HIGH.
5. Add scallops, pepper, mushrooms, baby corn and beans. Mix to combine. Cook for 8-9 minutes on MEDIUM HIGH or until scallops are tender. Sprinkle with sesame seeds. Serve hot.

Satay Prawns

Serves: 4

Ingredients:

2 pound (1 kg) green king prawns
1/4 teaspoon five spice
1/4 teaspoon chili powder
1 cup satay sauce
1/2 teaspoon curry powder
1 tablespoon soy sauce
2 tablespoons sherry
1 ounce (30 g) butter
1 tablespoon oil
2 onions, peeled and quartered
2 teaspoons sugar

Microwave Method:

1. Peel, shell and remove veins from prawns.
2. Mix the next 6 ingredients together. Add prawns and allow to marinate 1-2 hours.
3. Place butter and oil into a 2-quart (litre) casserole dish. Heat for 40-50 seconds on HIGH. Add onions and sugar. Cook for 5 minutes on HIGH, stir twice during cooking.
4. Add prawns and marinade. Cook for 10-12 minutes on MEDIUM, stirring twice during cooking.

Noodle Shell Quiche

Serves: 6-8

Ingredients:

10 ounces (315 g) thin wholemeal spaghetti, broken into approx. 2 inch (5 cm) lengths
4-5 cups hot water
6 rashers bacon, rind and fat removed, chopped
1 onion, chopped
4 eggs
1 1/2 cups milk
4 ounces (125 g) Swiss cheese, grated
1/2 cup grated Parmesan cheese
1/2 teaspoon dried basil leaves
Freshly ground black pepper

Microwave Method:

1. Place spaghetti in a bowl, cover with hot water. Cook for 11-13 minutes on HIGH, stirring twice during cooking. Drain and rinse well. Place into base and sides of a lightly greased quiche dish.
2. Place bacon in a Pyrex bowl. Cook for 2-3 minutes on HIGH. Drain excess fat. Add onion, stir and cook a further 2 minutes. Sprinkle over pasta.
3. Whisk eggs and milk together, stir in cheese, basil and pepper. Pour over bacon.
4. Cook for 15-18 minutes on MEDIUM. Cool slightly before cutting into wedges to serve.

Convection Microwave Method:

1. Place spaghetti in a bowl, cover with hot water. Cook for 11-13 minutes on HIGH, stirring twice during cooking. Drain and rinse well. Place into base and sides of a lightly greased quiche dish.
2. Place bacon in a Pyrex bowl. Cook for 2-3 minutes on HIGH. Drain excess fat. Add onion, stir and cook a further 2 minutes. Sprinkle over pasta.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Whisk eggs and milk together, stir in cheese, basil and pepper. Pour over bacon.
5. Cook on Low Rack for 23-25 minutes on LOW MIX/BAKE. Cool slightly before cutting into wedges to serve.

Navarin of Lamb

Serves: 4

Ingredients:

1 ounce (30 g) butter
1 onion, chopped
1 clove garlic, crushed
2 sticks celery, chopped
8 ounces (250 g) baby carrots
6 1/2 ounces (200 g) green beans, sliced
1/4 cup all-purpose (plain) flour
2 tablespoons chicken stock powder
8 lamb noisettes (approx. 4 ounces (125 g) each)
1/2 cup water
1 cup red wine
1/2 cup tomato puree
1/2 teaspoon thyme

Microwave Method:

1. Place butter in a large casserole dish. Heat for 1 minute on HIGH.
2. Add onion and garlic, cook for 3-4 minutes on HIGH.
3. Mix flour and stock powder together in a freezer bag, coat lamb.
4. Add meat and remaining flour to casserole dish. Cook for 6-8 minutes on MEDIUM, turning over halfway through cooking.
5. Mix water, wine, tomato puree and thyme. Pour over meat. Cook uncovered for 15-20 minutes on MEDIUM, stir during cooking.
6. Add beans, celery and carrots, cook a further 5-7 minutes on MEDIUM.

Convection Microwave Method:

1. Place half the butter in a small casserole dish. Heat for 30-40 seconds on HIGH.
2. Add onion and garlic, cook for 2-3 minutes on HIGH. Add celery and carrots. Cover and cook for 2 minutes on HIGH, add beans and cook a further 2-3 minutes on HIGH. Put vegetables to one side.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Mix flour and stock powder together in a freezer bag, coat lamb.
5. Add meat and remaining flour to a large casserole dish. Cook for 15-18 minutes on HIGH MIX/ROAST.
6. Mix water, wine, tomato puree and thyme. Pour over meat. Cook for 20 minutes on HIGH MIX/ROAST. Add vegetables with 5 minutes remaining.

Microwave Dim Sims

Makes: 24

Ingredients:

8 ounces (250 g) ground pork (mince)
4 ounces (125 g) shrimp or prawns, shelled and chopped finely
2-3 large cabbage leaves, shredded finely
3 spring onions, chopped finely
1 egg
1 tablespoon cornflour
1 teaspoon soy sauce
1 teaspoon sesame oil
1 x 8 ounce (250 g) packet 3 x 3 inch (7.5 x 7.5-8 cm) wonton wrappers

Microwave Method:

1. Combine in bowl pork, shrimp, cabbage, spring onions, egg, cornflour, soy sauce and sesame oil. Mix well.
2. Place a teaspoon of mixture onto center of each wrapper. Gather the sides of wrapper around filling, pleating edges together.
3. Half fill a pie plate with hot water. Place 12 Dim Sims directly in water. Cover with plastic wrap and cook for 3 minutes on HIGH. Repeat with remaining Dim Sims.
4. Serve hot with Sweet and Sour or Chili Sauce.

Long Soup

Serves: 6-8

Ingredients:

8 spring onions
8 ounces (250 g) barbecue pork
1/4 small cabbage
1 tablespoon oil
4 cups warm chicken stock
1 1/2 tablespoons soy sauce
1/2 teaspoon grated ginger
1/2 cup bamboo shoots
Salt and pepper

Microwave Method:

1. Peel spring onions, cut into thin diagonal slices. Slice pork and cabbage finely.
2. Heat oil in a large bowl for 2 minutes on HIGH. Add pork and cabbage, stir. Cook for 2-3 minutes on HIGH, stirring frequently.
3. Add stock, soy sauce and ginger. Cook uncovered for 7-8 minutes on MEDIUM.
4. Add spring onions, bamboo shoots, salt and pepper. Stir. Cook for 5 minutes on MEDIUM. Serve hot.

Hungarian Goulash

Serves: 4-6

Ingredients:

1 ounce (30 g) butter
2 pound (1 kg) veal, cubed
2 tablespoons cornflour
2 tablespoons paprika
4 onions, diced
1 clove garlic, crushed
1/2 cup chicken stock
1 large potato, cut into big cubes
1 carrot, sliced into thick rings
2 green peppers, chopped
2 tomatoes, chopped
1 tablespoon tomato paste
6 1/2 ounces (200 g) button mushrooms, trimmed and washed
Salt and pepper

Microwave Method:

1. Melt butter for 1 minute on HIGH.
2. Coat meat in cornflour and paprika.
3. Add onions and garlic to butter. Cook for 4-5 minutes on HIGH.
4. Add meat and stock. Cook covered for 15-20 minutes on MEDIUM, stirring 2-3 times during during.
5. Add potato, peppers, tomatoes, carrots, tomato paste, salt and pepper. Mix well. Cook covered for a further 20-25 minutes on MEDIUM. Add whole mushrooms 5 minutes before end.

Convection Microwave Method:

1. Melt butter for 1 minute on HIGH.
2. Coat meat in cornflour and paprika.
3. Add meat, onion, garlic, stock, potatoes, carrots and tomato paste to butter. Mix well. Cook for 1 1/2 hours on SLOW COOK, stirring 2-3 times during cooking.
4. Add peppers and tomatoes after 1 hour.
5. Add whole mushrooms 5 minutes before end.
6. Season to taste.

Fruity Prawn Curry

Serves: 4

Ingredients:

2 pound (1 kg) green prawns
1/2 cup curry paste
1 cup yogurt
2 spring onions, chopped
Coriander to taste
1 bunch fresh asparagus, chopped
1 x 14 ounce (440 g) can pineapple pieces, drained
1 x 10 ounce (310 g) can mandarin orange segments, drained

Microwave Method:

1. Peel and remove veins from prawns.
2. Mix curry paste and yogurt together. Add prawns.
3. Cook for 5-6 minutes on MEDIUM. Add spring onions, coriander and asparagus. Cook a further 6-8 minutes on MEDIUM.
4. Add pineapple and mandarin segments. Cook a further 2-3 minutes on MEDIUM.
5. Serve with boiled rice.

Note: Curry paste can be a little oily, so drain any excess oil after Step 3 above.

Dolmades

Makes: 9

Ingredients:

1 ounce (30 g) butter
1 onion, chopped
2 cloves garlic, crushed
8 ounces (250 g) chicken breast
1 x 13 ounce (410 g) can tomatoes, drained
1/2 cup rice, cooked
2 tablespoons parsley, chopped
6 1/2 ounce (200 g) packet vine leaves
1 tablespoon lemon juice
1 teaspoon sugar
1 cup boiling water

Microwave Method:

1. Place butter, onion and garlic in a small bowl. Cook for 2-3 minutes on HIGH.
2. Add chicken, cook for 5-8 minutes on MEDIUM HIGH. Chop finely in a food processor.
3. Add chopped tomatoes, rice and parsley. Season to taste.
4. Rinse vine leaves under cold running water. Place leaves smooth-side down on a board. Place a spoonful of chicken mixture onto each leaf, fold in sides and roll up to form a parcel.
5. Combine lemon juice, sugar and water. Place parcels in a single layer in a 2-quart (litre) casserole dish. Cover with water and juice. Cook covered (with lid or plastic wrap). Cook 8-10 minutes on HIGH.
6. Serve cold with chili sauce.

Creole Jambalaya

Serves: 6

Ingredients:

1 pound (500 g) green prawns
2 tablespoons oil
1 ounce (30 g) butter
1 onion, chopped
3 cloves garlic, crushed
3 tablespoons all-purpose (plain) flour
1 teaspoon chili powder
1 teaspoon paprika
1 pound (500 g) chicken thigh fillets, cut into bite-size pieces
1 x 13 ounce (410 g) can whole tomatoes
1/4 cup tomato paste
1/4 cup fresh basil, chopped or 1 tablespoon dried basil
8 ounces (250 g) leg ham, chopped
1 green pepper (capsicum), chopped
1 cup cooked long-grain rice
1 x 15 ounce (465 g) can red kidney beans, rinsed and drained (optional)

Microwave Method:

1. Peel and remove veins from prawns, leaving tails intact.
2. Place oil and butter in a large dish. Cook for 1 minute on HIGH. Add onion and garlic and cook a further 2 minutes on HIGH.
3. In a bowl combine flour, chili powder and paprika. Toss chicken pieces in flour mixture, coating evenly.
4. Add chicken to onion mixture, stir and cook for 5-6 minutes on MEDIUM HIGH, stirring occasionally.
5. Add tomatoes, tomato paste and basil. Stir and cook, covered, for 4-5 minutes on MEDIUM HIGH.
6. Add prawns and cook, uncovered, for 3-4 minutes on MEDIUM HIGH.
7. Add remaining ingredients. Stir and cook a further 3-4 minutes on MEDIUM HIGH.

Thai Chicken Soup

Serves: 6-8

Ingredients:

1 ounce (30 g) butter
1 tablespoon oil
1 leek, chopped
Garlic to taste
1 teaspoon Madras curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 pound (500 g) chicken thigh fillets
1 tablespoon cornflour
2 cups chicken stock
1/4 pint (150 ml) coconut milk
1 tablespoon sambal oelek
2 carrots, sliced
1 small red pepper, chopped
1 small green pepper, chopped
Lime slices
Fresh coriander

Microwave Method:

1. Heat butter and oil for 1 minute on HIGH.
2. Add leek, garlic, curry powder, cumin and coriander. Heat for 1 minute on HIGH.
3. Coat chicken in cornflour. Add to leek mixture with chicken stock, coconut milk and sambal oelek. Cook for 10-12 minutes on MEDIUM.
4. Add carrots, pepper and lime slices. Cook a further 5-7 minutes on MEDIUM. Add fresh coriander.
5. Transfer to a steam pot and serve from the table if desired.

Clam Chowder

Serves: 4

Ingredients:

3 rashers bacon, rind removed and chopped
2 x 9 ounce (280 g) cans whole baby clams, drained separately
2 potatoes, peeled and cut into 1/2 inch (1 cm) cubes
1 small onion, chopped
3 tablespoons all-purpose (plain) flour
1 1/2 cups milk
1/2 pint (300 ml) cream
Salt and pepper

Microwave Method:

1. Place bacon in a large dish. Cook for 4-5 minutes on HIGH. Add potatoes and onion. Cover and cook for 5 minutes on HIGH, stirring halfway through cooking.
2. Add flour and milk. Cook for 2-3 minutes on HIGH, stirring once during cooking.
3. Add one can of clams. Puree mixture.
4. Return mixture to dish, add remaining can of clams and cream. Heat for 2-3 minutes on MEDIUM HIGH. Season to taste. Serve hot.

Chicken a la King

Serves: 4-6

Ingredients:

4 chicken breast fillets
2 tablespoons all-purpose (plain) flour
1 teaspoon paprika
1 ounce (30 g) butter
1 small red pepper, chopped
1 green pepper, chopped
7 ounces (200 g) button mushrooms
1/2 pint (300 ml) cream
4 egg yolks
1 tablespoon brandy
Salt and pepper to taste

Microwave Method:

1. Cut chicken into bite-size pieces. Coat in combined flour and paprika.
2. Melt butter in 2-quart (litre) casserole dish for 30-40 seconds on HIGH.
3. Place chicken and any remaining flour mixture into casserole dish. Cook for 5-7 minutes on MEDIUM HIGH, stirring twice during cooking.
4. Add peppers, mushrooms and cream. Cook 8-10 minutes on MEDIUM.
5. Combine egg yolks and brandy, stir into casserole. Cook a further 3-5 minutes on MEDIUM, stirring twice.

Convection Microwave Method:

1. Cut chicken into bite-size pieces. Coat in combined flour and paprika.
2. Melt butter in 2-quart (litre) casserole dish for 30-40 seconds on HIGH.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Place chicken and any remaining flour mixture into casserole dish. Cook on Low Rack for 10-12 minutes on HIGH MIX/ROAST.
5. Add peppers, mushrooms and cream. Cook for 7-8 minutes on HIGH MIX/ROAST.
6. Combine egg yolks and brandy, stir into casserole. Return to the oven and cook a further 3-5 minutes on HIGH MIX/ROAST.

Beans with Ginger and Coconut Milk

Serves: 6

Ingredients:

1 pound (500 g) green beans
1 teaspoon oil
1 teaspoon butter
2 stems fresh lemon grass, finely chopped
2 tablespoons grated fresh ginger
1 small, fresh, red chili, chopped
1 cup coconut milk
11 ounces (350 g) cabbage, shredded

Microwave Method:

1. Wash beans, trim ends and cut into thirds. Place in bowl and cook for 4-6 minutes on HIGH.
2. In a large bowl combine oil and butter. Heat for 50 seconds on HIGH, add lemon grass, ginger and chili. Stir. Cook for 1 minute on HIGH.
3. Stir in cooked beans and coconut milk. Cook for 2-3 minutes on HIGH.
4. Place cabbage in a bowl with 1 tablespoon of water. Cover and cook for 2 minutes on HIGH.
5. Serve bean mixture over cabbage. Serve hot.

Spanish Rice

Serves: 8

Ingredients:

1 x 13 1/2 ounce (425 g) can whole tomatoes
1/2 cup water
2/3 cup uncooked long grain rice
3 spring onions, thinly sliced
1/4 cup chopped celery
3 tablespoons tomato paste
1/4 teaspoon salt
1 teaspoon sugar
1 teaspoon instant chicken stock powder
1/2 teaspoon dried oregano leaves
1/4 - 1/2 teaspoon garlic powder
7 ounces (200 g) cooked, peeled, small shrimp (prawns)

Microwave Method:

1. Combine all ingredients except shrimp in a large bowl, mix well. Cover and cook for 10 minutes on HIGH.
2. Reduce power to MEDIUM and cook for 28-30 minutes until liquid is absorbed and rice is tender.
3. Stir in shrimp. Allow to stand, covered, for 5 minutes. Fluff with fork before serving.

International

Where food is concerned, people in most developed nations can now claim to be living in the 'Lucky Country' because of the wide variety of cuisines from which they can choose. Their shops are full of wonderful ingredients such as continental cheeses and small goods, oriental herbs and spices, tropical fruit as well as their own delicious locally produced meats and seafood. Many home cooks can now choose whatever style of international fare that takes their fancy. With the recipes in this section you will be able to add a delightful international flavor to your cooking.

Beans with Ginger and Coconut Milk
Burmese Noodles
Chicken a la King
Chinese Chicken Wings
Chocolate Pecan Pie
Clam Chowder
Creole Jambalaya
Dolmades
Fruity Prawn Curry
Greek Shortbread
Hungarian Goulash
Italian Spaghetti Sauce
Long Soup
Microwave Dim Sims
Navarin of Lamb
Noodle Shell Quiche
Osso Bucco
Paella
Peach Clafouti
Red Chicken Curry
Satay Prawns
Scallop and Vegetable Combination
Spanish Rice
Spanish Shrimp
Spicy Jambalaya
Steamed Chicken and Pork Buns
Swiss Chicken
Tandoori Chicken
Thai Chicken Soup
Tropical Fruit in Lemon Syrup
Vegetable Risotto

Return to Recipe Collections Index

Burmese Noodles

Serves: 4-6

Ingredients:

1 pound (500 g) chicken breast fillets, sliced
1/4 cup hoi sin sauce
1/3 cup soy sauce
2 cloves garlic, crushed
2 onions, sliced
2 sticks celery, sliced
1/4 Chinese cabbage, shredded
1/2 pound (250 g) Chinese noodles

Microwave Method:

1. Combine chicken breasts, hoi sin, soy sauce, garlic and onions. Marinate for 2-3 hours.
2. Combine chicken mixture, celery and cabbage in a large bowl. Cook for 14-16 minutes on MEDIUM HIGH, stirring occasionally during cooking.
3. Place Chinese noodles in a 2-3 quart (litre) bowl. Cover with hot tap water. Cook for 7-9 minutes on HIGH. Drain.
4. Toss chicken mixture through noodles. Serve immediately.

Spaghetti Marinara

Serves: 4-6

Ingredients:

2 ounces (60 g) butter
1 onion, finely chopped
1 clove garlic, crushed
1 x 10 ounce (315 g) can Tomato Supreme
1 stick celery, sliced
1/4 cup flour
1/2 pint (300 ml) cream
1/2 cup chicken stock
1 pound (500 g) marinara mix

Microwave Method:

1. Melt butter for 1 minute on HIGH. Stir in onion and garlic. Cook for 2-3 minutes on HIGH.
2. Stir in Tomato Supreme and celery. Cook for 2-3 minutes on HIGH.
3. Stir in flour. Cook for 1-2 minutes on HIGH.
4. Gradually stir in cream, chicken stock and marinara mix.
5. Cook for 5-7 minutes on HIGH, stirring every minute.
6. Serve over hot spaghetti.

Wonton Soup

Serves: 4

Ingredients:

Soup:
4 cups hot chicken stock
1 carrot, cut into strips
1 zucchini, chopped
1 celery stick, sliced
1 bay leaf
Wontons:
4 ounces (125 g) ground beef (mince)
1 onion, chopped finely
2 mushrooms, chopped finely
1 teaspoon tomato paste
1 teaspoon Worcestershire sauce
2 teaspoons tomato ketchup (sauce)
1/4 teaspoon chili powder
1 teaspoon sesame oil
1/2 packet wonton wrappers (3 x 3 1/2 inch/7.5 x 8 cm - makes 18)

Microwave Method:

1. Combine all soup ingredients in a bowl. Cover and cook for 10-12 minutes on HIGH or until boiling. Remove bay leaf.
2. Meanwhile, place all ingredients for wontons, except wrappers, in a small bowl. Mix to combine. Place a small amount of mixture onto a wonton wrapper and secure.
3. Add wontons to soup. Cover and cook for 3-4 minutes on MEDIUM HIGH. Serve hot.

Cooking Tip - Soups

With your microwave and food processor you can make creamy style or puree soups quickly and save on the messy washing up.

Wholemeal Macaroni Pie

Serves: 6

Ingredients:

Pastry:
4 ounces (125 g) butter
2 cups wholemeal flour
1 egg
2-3 tablespoons milk
Filling:
2 ounces (60 g) butter
1 onion, chopped
1 cup tomato soup
1 pound (500 g) ground beef (mince)
1 packet Cream of Mushroom Soup Mix
Topping:
2 ounces (60 g) butter
3 tablespoons flour
1 cup milk
1 cup macaroni, cooked
4 ounces (125 g) grated tasty cheese

Microwave Method:

Pastry:

1. Rub butter into flour until it resembles fine breadcrumbs.
2. Add egg and enough milk to form a soft dough. Refrigerate 1 hour.

Filling:

1. Place butter and onion in a large bowl, cook for 2-3 minutes on HIGH. Add beef, tomato soup and Mushroom Soup Mix. Cook for 12-15 minutes on MEDIUM HIGH, stirring 2-3 times during cooking.

Topping:

1. Melt butter for 1 minute on HIGH, add flour and cook a further 1 minute on HIGH. Add milk and cook 4-5 minutes on HIGH, stirring every minute. Add macaroni to white sauce, mix well.
2. Roll out pastry to line a 8 inch (20 cm) pie plate. Bake blind 8-10 minutes on HIGH.
3. Place beef mixture into pie shell. Spoon macaroni mixture over beef. Top with cheese.
4. Cook 10-12 minutes on MEDIUM HIGH.

Convection Microwave Method:

Pastry:

1. Rub butter into flour until it resembles fine breadcrumbs.
2. Add egg and enough milk to form a soft dough. Refrigerate 1 hour.

Filling:

1. Place butter and onion in a large bowl, cook for 2-3 minutes on HIGH. Add beef, tomato soup and Mushroom Soup Mix. Cook for 12-15 minutes on MEDIUM HIGH, stirring 2-3 times during cooking.

Topping:

1. Melt butter for 1 minute on HIGH, add flour and cook a further 1 minute on HIGH. Add milk and cook 4-5 minutes on HIGH, stirring every minute. Add macaroni to white sauce, mix well.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Roll out pastry to line a 8 inch (20 cm) pie plate. Bake blind 10-15 minutes on LOW MIX/BAKE.
4. Place beef mixture into pie shell. Spoon macaroni mixture over beef. Top with cheese.
5. Bake 15-20 minutes on LOW MIX/BAKE.

Macaroni Cheese Pie

Serves: 4-6

Ingredients:

8 ounces (250 g) macaroni
4 cups hot water
3 eggs, lightly beaten
1 cup milk
1 cup cream
1 cup grated cheese
1/2 teaspoon dried oregano
7 ounces (200 g) pepperoni, thinly sliced

Microwave Method:

1. Place macaroni and water in a bowl. Cook for 7-8 minutes on HIGH. Drain and rinse.
2. Place macaroni in a lightly greased baking dish.
3. In a bowl combine eggs, milk, cream, cheese and oregano. Pour over pasta.
4. Toss in pepperoni.
5. Cook for 15-16 minutes on MEDIUM HIGH. Serve immediately.

Convection Microwave Method:

1. Place macaroni and water in a bowl. Cook for 7-8 minutes on HIGH. Drain and rinse.
2. Place macaroni in a lightly greased baking dish.
3. Preheat oven to 350 degrees F (180 degrees C).
4. In a bowl combine eggs, milk, cream, cheese and oregano. Pour over pasta.
5. Toss in pepperoni.
6. Cook for 23-25 minutes on LOW MIX/BAKE. Serve immediately.

Fried Rice

Makes: 3 cups

Ingredients:

1 cup rice
2 cups water
1 tablespoon milk
2 eggs
1 tablespoon butter
4 rashers bacon, chopped
4 spring onions, chopped
1/2 red pepper, diced
1/2 green pepper, diced
1 x 10 ounce (310 g) can corn kernels, drained
8 ounces school shrimp or prawns, shelled and vein removed
1 tablespoon soy sauce

Microwave Method:

1. Place rice and water in 2-3 quart (2-3 litre) Pyrex bowl. Cook for 10-12 minutes on HIGH.
2. Preheat browning dish for 6-7 minutes on HIGH.
3. Lightly beat milk and eggs together.
4. Place butter into browning dish. Pour over egg mixture.
5. Cook for 30-45 seconds on HIGH. Remove from browning dish.
6. Place bacon, spring onions, red and green pepper into browning dish. Cook for 2-3 minutes on HIGH, stirring halfway through cooking.
7. Stir in corn, shrimp or prawns, scrambled egg and rice. Mix well.
8. Stir in soy sauce.
9. Cook for 3-5 minutes on HIGH, stirring every minute. Serve immediately.

Brown Rice Salad

Serves: 4-6

Ingredients:

1 cup brown rice
2 1/2 cups water
1 egg
7 ounce (200 g) natural yogurt
2 tablespoons lemon juice
1 tablespoon honey
Cayenne pepper (optional)
2 hard-boiled eggs, chopped
1 red pepper, chopped
1 cup sliced celery
1/2 cup toasted pine nuts

Microwave Method:

1. Place brown rice and water in a large dish. Cook for 20-25 minutes on HIGH until tender, drain.
2. Combine egg, yogurt, lemon juice, honey and cayenne pepper.
3. Cook for 6-8 minutes on MEDIUM HIGH until sauce slightly thickens. Stir every minute.
4. Mix together hot rice, yogurt sauce, chopped eggs, pepper, celery and pine nuts.

Tomato and Mushroom Sauce

Serves: 4

Ingredients:

2 tablespoons olive oil
1 large onion, finely sliced
2 cloves garlic, crushed
2 pound (1 kg) very ripe tomatoes, sliced or
2 x 13 ounce (410 g) cans of whole tomatoes
1/2 cup red wine
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1 bay leaf
8 ounces (250 g) mushrooms, sliced
Pepper to taste

Microwave Method:

1. In a bowl heat oil for 1-2 minutes on HIGH. Add onion and garlic. Cook for 2 minutes on HIGH.
2. Add tomatoes, stir and cook for 1 minute on HIGH.
3. Add wine, tomato paste, oregano, basil and bay leaf. Cover and cook for 6-7 minutes on HIGH.
4. Stir in mushrooms and pepper. Cook uncovered for 4-5 minutes on HIGH. Remove bay leaf.
5. Serve over hot pasta. Sprinkle with freshly grated Parmesan cheese.

Ravioli with Dill Pesto

Serves: 2-4

Ingredients:

8 ounces (250 g) frozen ravioli
3 cups hot water
Sauce:
1/4 cup pine nuts
1/2 cup fresh parsley, firmly packed
1/2 cup fresh dill
1/2 cup olive oil
2 cloves garlic
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup Parmesan cheese

Microwave Method:

1. Place ravioli in a bowl, cover with hot water. Cook for 8-9 minutes on HIGH. When cooked rinse with hot water.
2. Place pine nuts in a small bowl. Cook for 1-2 minutes on HIGH, stirring occasionally.
3. Put pine nuts, parsley, dill, olive oil, garlic, lemon juice, pepper and cheese in a blender. Blend for a few seconds until well combined.
4. Pour sauce over hot ravioli.

Macaroni and Shrimp Au Gratin

Serves: 4-6

Ingredients:

2 cups macaroni
3 cups hot water
1 1/2 cups cottage cheese
4 ounces (125 g) Light Philadelphia Cream Cheese
1/2 cup sour cream
8 ounces (250 g) peeled shrimp
3 spring onions, chopped
2 sticks celery, sliced
1 tablespoon seafood cocktail sauce
Black pepper
1/2 cup grated cheese
1 1/2 tablespoons Cornflake crumbs

Microwave Method:

1. Place macaroni in a large bowl with water. Cook for 7-8 minutes on HIGH, stir during cooking. When cooked, drain and rinse.
2. In a large bowl combine cottage cheese, Philadelphia Cream Cheese and sour cream. Add shrimp, spring onions, celery, cocktail sauce and black pepper. Mix well.
3. Combine macaroni and cheese mixture.
4. Place mixture in a lightly greased casserole dish.
5. Sprinkle with cheese and Cornflake crumbs.
6. Cook for 10-12 minutes on MEDIUM HIGH.

Convection Microwave Method:

1. Place macaroni in a large bowl with water. Cook for 7-8 minutes on HIGH, stir during cooking. When cooked, drain and rinse.
2. Preheat oven to 350 degrees F (180 degrees C).
3. In a large bowl combine cottage cheese, Philadelphia Cream Cheese and sour cream. Add shrimp, spring onions, celery, cocktail sauce and black pepper. Mix well.
4. Combine macaroni and cheese mixture.
5. Place mixture in a lightly greased casserole dish.
6. Sprinkle with cheese and Cornflake crumbs.
7. Place on Low Rack and cook for 15-20 minutes on LOW MIX/BAKE.

Lasagna

Serves: 8

Ingredients:

Meat Sauce:
1 ounce (30 g) butter
1 onion, chopped
2 pound (1 kg) ground topside beef (mince)
1/4 cup tomato paste
8 ounce (250 g) jar Bolognese Sauce
7 ounce (200 g) can champignons, drained
1 clove garlic, crushed (optional)
Cheese Sauce:
3 ounces (90 g) butter
1/3 cup flour
1 3/4 cups milk
4 ounces (125 g) tasty cheese, grated
7 ounce (200 g) packet instant lasagna noodles
3 1/2 ounces (100 g) Mozzarella cheese, grated

Microwave Method:

Meat Sauce:

1. Place butter and onion in a Pyrex bowl. Cook for 2 minutes on HIGH.
2. Stir in ground beef. Cook, uncovered, for 8 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain excess fat.
3. Stir in tomato paste, Bolognese Sauce, champignons and garlic.

Cheese Sauce:

1. Melt butter for 40 seconds on HIGH. Stir in flour, cook a further 1 minute on HIGH.
2. Gradually stir in milk. Cook for 5-6 minutes on HIGH, stirring every minute.
3. Stir in tasty cheese.

To Assemble:

1. Cover base of 11 x 8 inch (28 x 20 cm) lasagna dish with meat sauce. Dip lasagna noodles in hot water then place a layer of lasagna noodles on top. Spoon in one-third of remaining meat sauce. Spread with one-third of cheese sauce.
2. Repeat process, ending with cheese sauce.
3. Sprinkle with Mozzarella cheese.
4. Cook for 15-18 minutes on MEDIUM HIGH. Stand 10 minutes before serving.
5. Serve with a fresh garden salad and bread.

Convection Microwave Method:

Meat Sauce:

1. Place butter and onion in a Pyrex bowl. Cook for 2 minutes on HIGH.
2. Stir in ground beef. Cook, uncovered, for 8 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain excess fat.
3. Stir in tomato paste, Bolognese Sauce, champignons and garlic.

Cheese Sauce:

1. Melt butter for 40 seconds on HIGH. Stir in flour, cook a further 1 minute on HIGH.
2. Gradually stir in milk. Cook for 5-6 minutes on HIGH, stirring every minute.
3. Stir in tasty cheese.

To Assemble:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Cover base of 11 x 8 inch (28 x 20 cm) lasagna dish with meat sauce. Dip lasagna noodles in hot water then place a layer of lasagna noodles on top. Spoon in one-third of remaining meat sauce. Spread with one-third of cheese sauce.
3. Repeat process, ending with cheese sauce.
4. Sprinkle with Mozzarella cheese.
5. Place on Low Rack. Cook for 15-20 minutes on HIGH MIX/ROAST.
6. Serve with a fresh garden salad and bread.

Italian Spaghetti Sauce

Serves: 4-6

Ingredients:

1/2 pound (500 g) ground beef (mince)
1 onion, chopped
1 clove garlic, crushed
13 ounce (410 g) can whole tomatoes
1/2 cup tomato paste
3 1/2 ounces (100 g) mushrooms, sliced
1 tablespoon chopped parsley
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves

Microwave Method:

1. Mix ground beef, onion and garlic together. Cook for 8 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain well.
2. Stir in canned tomatoes, tomato paste, mushrooms, parsley, salt, oregano and basil.
3. Cook a further 5 minutes on MEDIUM HIGH. Stir halfway through cooking.
4. Serve over hot spaghetti.

Deep Dish Zucchini

Serves: 6-8

Ingredients:

8 ounces (250 g) fettuccine noodles
2 1/2 ounces (75 g) butter
1 onion, roughly chopped
3 tomatoes, roughly chopped
1/4 cup tomato paste
1/4 cup flour
2 cups milk
1 cup freshly grated Parmesan cheese
2 tablespoons chopped basil
1 egg, lightly beaten
6 zucchini, sliced
3/4 cup freshly grated Parmesan cheese, extra

Microwave Method:

1. Cover fettuccine with hot tap water in a 2-3 quart (2-3 litre) bowl. Cook for 10-15 minutes on HIGH. Drain well.
2. Melt butter for 1-1 1/2 minutes on HIGH in a large bowl. Stir in onion, tomatoes and tomato paste.
3. Cook for 7-9 minutes on HIGH, stir twice during cooking. Stir in flour.
4. Gradually stir in milk, Parmesan cheese, basil, egg and fettuccine.
5. Line base of a greased 10 1/2 inch-deep (26 cm) dish with one-third of zucchini.
6. Pour half fettuccine mixture over zucchini.
7. Top with another layer of zucchini. Spread with remaining fettuccine mixture.
8. Place remaining zucchini over fettuccine.
9. Sprinkle with extra Parmesan cheese.
10. Cook for 15-18 minutes on MEDIUM HIGH.
11. Allow to stand for 10-15 minutes before serving.

Convection Microwave Method:

1. Cover fettuccine with hot tap water in a 2-3 quart (2-3 litre) bowl. Cook for 10-15 minutes on HIGH. Drain well.
2. Melt butter for 1-1 1/2 minutes on HIGH in a large bowl. Stir in onion, tomatoes and tomato paste.
3. Cook for 7-9 minutes on HIGH, stir twice during cooking. Stir in flour.
4. Gradually stir in milk, Parmesan cheese, basil, egg and fettuccine.
5. Preheat oven to 350 degrees F (180 degrees C).
6. Line base of a greased 9 inch (22 cm) spring form tin with one-third of zucchini.
7. Pour half fettuccine mixture over zucchini.
8. Top with another layer of zucchini. Spread with remaining fettuccine mixture.
9. Place remaining zucchini over fettuccine.
10. Sprinkle with extra Parmesan cheese.
11. Place on Low Rack and cook for 18-22 minutes on HIGH MIX/ROAST.
12. Allow to stand for 10-15 minutes before serving.

Curried Vegetable Pasta

Serves: 6

Ingredients:

1 pound (500 g) pasta
3 ounces (90 g) butter
1 onion, chopped
1 clove garlic, crushed
1 tablespoon curry powder
2 carrots, thinly sliced
4 stalks celery, sliced
2 peppers (capsicum), sliced
1 zucchini, sliced
2 tablespoons chopped basil
1/2 pint (300 ml) carton cream
3 eggs
Salt and pepper
1 cup grated tasty cheese

Microwave Method:

1. Cook pasta in boiling water for 12-17 minutes on HIGH, until tender. Drain.
2. Place butter, onion, garlic and curry powder in a 2-quart (2-litre) casserole dish. Cook for 4-5 minutes on HIGH.
3. Stir in carrots. Cover and cook for 2-3 minutes on HIGH.
4. Add remaining vegetables and basil. Cover and cook for 4-5 minutes on HIGH.
5. Whisk cream and eggs together. Season with salt and pepper.
6. Combine pasta, vegetables and egg mixture. Spoon into a greased casserole dish.
7. Sprinkle with cheese.
8. Cook for 8-12 minutes on MEDIUM HIGH.
9. Serve with salad.

Curried Rice

Serves: 4-6

Ingredients:

1 ounce (30 g) butter
2 onions, chopped
1 tablespoon curry powder
1 cup brown rice
2 cups water
1 tablespoon golden syrup
1 apple, chopped
1/2 cup sultanas
1/2 cup shredded coconut
1/2 cup coconut cream

Microwave Method:

1. Place butter, onion and curry powder in a large bowl. Cook for 2-3 minutes on HIGH.
2. Stir in rice, water and golden syrup. Cook, uncovered, for 20 minutes on HIGH.
3. Stir in apple, sultanas, coconut and coconut cream. Cook a further 15-20 minutes on HIGH, until rice is tender and liquid has been absorbed.

Creamy Leek, Bacon & Mushroom Sauce

Serves: 4-6

Ingredients:

2 large leeks, sliced and washed
4 rashers bacon, chopped
2 1/2 ounces (75 g) butter
8 ounces (250 g) mushrooms, sliced
1/4 cup flour
1/2 pint (300 ml) cream
2 tablespoons seeded mustard

Microwave Method:

1. Combine leeks, bacon and butter. Cook for 6-8 minutes on HIGH, stir twice during cooking.
2. Stir in mushrooms and flour. Cook for 1-2 minutes on HIGH.
3. Gradually stir in cream and seeded mustard.
4. Cook for 4-6 minutes on HIGH, stirring every minute.
5. Serve over hot tortellini. Sprinkle with Parmesan cheese, if desired.

Citrus Prawn Fettuccine

Serves: 4

Ingredients:

12 ounces (375 g) fettuccine
8 cups hot water
1 tablespoon olive oil
1 clove garlic, finely chopped
1 pound (500 g) green prawns, shelled and vein removed
10 ounces (300 g) green beans, washed and trimmed
1 bunch fresh asparagus, cut into 1 1/4 - 1 3/4 inch (3-4 cm) lengths
1 red pepper (capsicum), seeded and sliced
1 tablespoon lemon juice
1 tablespoon chopped parsley
1 x 10 ounce (310 g) can mandarin segments, drained
1 cup orange juice
Salt and pepper to taste

Microwave Method:

1. Place fettuccine in a large bowl and cover with water. Cook for 9-10 minutes on HIGH. Drain and rinse.
2. Place oil, garlic and prawns in a bowl, cook for 3-4 minutes on MEDIUM, stir once during cooking.
3. Add beans, asparagus, pepper, lemon juice and parsley to prawns. Mix and cook for 4-6 minutes on MEDIUM HIGH. Add mandarin segments.
4. Heat orange juice for 1-2 minutes until hot. Stir into prawn mixture. Season to taste.
5. Toss mixture over fettuccine. Serve hot.

Broccoli and Almond Sauce

Serves: 4-6

Ingredients:

8 ounces (250 g) broccoli florets
3 1/2 ounce (100 g) packet flaked almonds
2 tablespoons cornflour
1 cup white wine
1 egg
1/2 pint (300 ml) cream
1 tablespoon French mustard

Microwave Method:

1. Place broccoli in a shallow flan dish. Cover and cook for 3-4 minutes on HIGH.
2. Place almonds into a small dish and cook for 2-3 minutes on HIGH, stirring every 30 seconds.
3. Blend cornflour and wine together, add egg and cream. Cook for 4-6 minutes on MEDIUM HIGH, stirring every minute.
4. Combine wine sauce, broccoli, almonds and mustard.
5. Serve over hot pasta.

Cooking Tip - Browning Dishes

Browning dishes are ideal for microwaving foods (like Traditional Bacon and Eggs) that you normally pan fry. Browning dishes come in different shapes and sizes. They have a specially coated base which attracts microwave energy. Preheat the browning dish in your microwave using 100% power (High) for the length of time the recipe suggests. Remember the dish will be very hot when you remove it to add the food. Read the manufacturer's instructions for the best use of your browning dish.

Spicy Pasta

Serves: 4-6

Ingredients:

8 ounces (250 g) spaghetti
6-7 cups hot water
1 tablespoon oil
Sauce:
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, crushed
2 cups sliced cabanossi (about 2 sticks)
4 mushrooms, sliced
1 x 13 ounce (410 g) can artichokes, drained and halved
1 x 13 1/2 ounce (425 g) can whole tomatoes, chopped
10 black olives, pitted and sliced
2 teaspoons chopped fresh chili
1 bay leaf
1/2 teaspoon dried basil leaves
1-2 tablespoons red wine
Pinch black pepper
Grated Parmesan cheese (optional)

Microwave Method:

1. Break spaghetti in half into a bowl. Add hot water and olive oil. Cook for 11-12 minutes on HIGH or until al dente. When cooked, drain and rinse with warm water. Keep warm.
2. Heat oil in a large dish for 2 minutes on HIGH. Add onion and garlic, stir. Cook for 2 minutes on HIGH.
3. Add cabanossi and mushrooms. Cook for a further 2-3 minutes on HIGH.
4. Stir in remaining ingredients, except cheese, and cook for 3-4 minutes on HIGH. Remove bay leaf.
5. Place pasta on a serving platter. Pour over hot sauce. Toss to combine.
6. Sprinkle pasta with a little Parmesan cheese if desired.

Gingered Prawn and Snow Pea Noodles

Serves: 4

Ingredients:

1 1/2 pound (750 g) uncooked medium prawns
2 stems fresh lemon grass, finely chopped
1 teaspoon ground coriander
2 teaspoons ground ginger
8 ounce (250 g) packet Chinese noodles
7 ounces (200 g) snow peas, trimmed and washed
2 tablespoons oil
Butter Sauce:
1 teaspoon cornflour
2 1/2 tablespoons hot water
1/3 cup sake
2 tablespoons lemon juice
1 teaspoon grated fresh ginger
3 ounces (90 g) butter

Microwave Method:

1. Shell and remove vein from prawns, leaving tails intact. Combine prawns, lemon grass, coriander and ginger in a small bowl. Cover and refrigerate for 1 hour.
2. Place noodles in a bowl, cover with hot water and cook for 4-5 minutes on HIGH, stirring occasionally. When cooked, drain and rinse.
3. Place snow peas in a bowl, cover and cook for 1-2 minutes on HIGH.
4. In a large dish heat oil for 2 minutes on HIGH. Add prawns and cook for 2-3 minutes on MEDIUM HIGH, stirring twice.
5. In a small bowl blend cornflour with water. Add sake, lemon juice and ginger. Stir. Cook for 1-1 1/2 minutes on HIGH until mixture boils and thickens. Add butter and stir until melted.
6. Add noodles, peas and sauce to prawns. Mix well and cook for 2-3 minutes on MEDIUM HIGH until heated through.

Tortellini with Coconut Avocado Cream

Serves: 4

Ingredients:

1 pound (500 g) tortellini
1 large ripe avocado
1/4 cup coconut cream
1 tablespoon lemon juice
Salt and pepper
Tabasco sauce to taste
13 1/2 ounce (425 g) can peeled tomatoes, drained and chopped
1/2 cup grated Parmesan cheese

Microwave Method:

1. Place tortellini in a large bowl, cover with hot water. Cook for 10-12 minutes on HIGH, until tender. Drain.
2. Blend avocado, coconut cream, lemon juice, salt and pepper and Tabasco sauce until smooth.
3. Stir in tomatoes and 1/4 cup cheese.
4. Pour over hot tortellini. Sprinkle with remaining cheese.
5. Heat 3-5 minutes on MEDIUM if necessary.

Preparation Tip - Cooking Eggs

When frying, poaching or baking eggs in the microwave, pierce the membrane covering the yolks and whites with a skewer or fork first, to prevent bursting.

Rice Patties

Makes: 12

Note: Extra 1 ounce (30 g) butter and 1 tablespoon oil are needed for microwave method.

Ingredients:

1/2 cup brown rice
2 cups hot water
3/4 ounce (20 g) butter
1 onion, finely chopped
2 zucchini, grated
1 carrot, grated
1 tablespoon finely chopped parsley
1 cup fresh breadcrumbs, multi-grain
1/2 cup plain flour
1 x 10 ounce (310 g) can creamed corn
2 eggs, lightly beaten
Salt and pepper

Microwave Method:

1. Place rice and water in a bowl, cook for 23-25 minutes on HIGH, stirring during cooking. Do not rinse.
2. In a Pyrex bowl melt butter for 30 seconds on HIGH. Add onion and cook for 1-2 minutes on HIGH, stirring occasionally.
3. Combine all other ingredients including rice. Mix well. Make into patties. Flatten slightly with a fork.
4. Heat browning dish for 8 minutes on HIGH. Remove, add oil and butter. Place 6 patties on at a time, turning to brown both sides.
5. Place in microwave for 2 minutes on HIGH. Repeat the process until all patties are cooked. Serve hot or cold.

Convection Microwave Method:

1. Place rice and water in a bowl, cook for 23-25 minutes on HIGH, stirring during cooking. Do not rinse.
2. In a Pyrex bowl melt butter for 30 seconds on HIGH. Add onion and cook for 1-2 minutes on HIGH, stirring occasionally.
3. Preheat oven to 425 degrees F (220 degrees C).
4. Combine all other ingredients including rice. Mix well. Make into patties. Place on a lightly greased pizza tray. Flatten slightly with a fork. Place on High Rack and cook for 20-24 minutes on LOW MIX/BAKE. Serve hot or cold.

Wholemeal Fettuccine with Creamy Pumpkin Sauce

Serves: 2-4

Ingredients:

1 small butternut pumpkin
3-4 cups hot water
8 ounces (250 g) wholemeal fettuccine
1 cup thickened cream
1/4 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
2 teaspoons chopped chives

Microwave Method:

1. Peel, remove seeds and cut pumpkin into small cubes. Place in a large bowl with hot water. Cover and cook for 10-11 minutes on HIGH or until soft. Puree.
2. Place fettuccine in a large bowl, cover with hot water. Cook for 8-10 minutes on HIGH or until just tender. Drain and rinse.
3. Add cream, pepper, nutmeg and 1 teaspoon chopped chives to pureed pumpkin. Cook for 1-2 minutes on HIGH, stirring to heat evenly.
4. Pour pumpkin sauce over fettuccine and sprinkle with remaining chopped chives. Serve immediately.

Fettuccine Carbonara

Serves: 4

Ingredients:

8 ounces (250 g fettuccine
8 ounces (250 g) mushrooms
4 spring onions, sliced
4 rashers bacon, chopped
1 ounce (30 g) butter
1/2 pint (300 ml) cream
1 egg, beaten
Salt and pepper to taste
1 tablespoon oregano, optional

Microwave Method:

1. Place fettuccine in large dish, cover with hot water, and cook for 10-12 minutes on HIGH or until pasta is tender. Drain.
2. Cook mushrooms, spring onions and bacon in butter for 2 minutes on HIGH.
3. Beat cream and egg together, season and add oregano.
4. Combine cream mixture with mushrooms, spring onions and bacon. Pour over cooked fettuccine.
5. Cook a further 4 minutes on HIGH or until pasta is hot.

Cooking Tip - Microwave Time Plans

The microwave oven is a real time saver - but you may have to rearrange your work flow so that everything is ready when the meal is cooked. Because your microwave can cook meals in matter of minutes, set the table and prepare the salad before you put the food in the oven.