Ingredients:
1 1/2 cups sultanas
3/4 cup chopped raisins
3/4 cup chopped dried apricots
1/4 cup water
1 cup quick-cooking rolled oats
1 1/4 cups milk
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1 1/2 cups wholemeal self-rising (raising) flour
2 egg whites
Microwave Method:
1. Mix first four ingredients together. Cover and cook 3-4 minutes on HIGH.
2. Stir oats and milk together. Allow to stand for 15 minutes.
3. Combine dried fruits, oat mixture, ginger, cinnamon and flour together.
4. Beat egg whites until stiff peaks form. Fold into fruit mixture.
5. Spoon into a greased 9 1/2 x 5 inch (24 x 13 cm) loaf dish.
6. Place on a rack, cook for 8-12 minutes on MEDIUM HIGH.
7. Allow to stand for 10 minutes before turning out. Cool on rack.
Convection Microwave Method:
1. Mix first four ingredients together. Cover and cook 3-4 minutes on HIGH.
2. Stir oats and milk together. Allow to stand for 15 minutes.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Combine dried fruits, oat mixture, ginger, cinnamon and flour together.
5. Beat egg whites until stiff peaks form. Fold into fruit mixture.
6. Spoon into a greased 9 1/2 x 5 inch (24 x 13 cm) loaf dish.
7. Place on Low Rack, cook for 20-22 minutes on LOW MIX/BAKE.
8. Allow to stand for 10 minutes before turning out. Cool on rack.
Sunday, October 5, 2008
Popeye Pizza
Serves: 4
Ingredients:
1/2 cup ricotta cheese
1/4 cup tomato paste
1 piece Lebanese bread
1 small spinach leaf, finely shredded
10 ounce (310 g) can crushed pineapple, drained
1/2 red pepper, sliced
4 button mushrooms, sliced
1 cup grated tasty cheese
2 teaspoons olive oil
Microwave Method:
1. Mix ricotta cheese and tomato paste together.
2. Spread over Lebanese bread.
3. Top with spinach, pineapple, pepper, mushrooms and cheese.
4. Drizzle with olive oil.
5. Place on a greased, upturned pie plate. Cook for 5-7 minutes on HIGH.
6. Serve hot.
Convection Microwave Method:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Mix ricotta cheese and tomato paste together.
3. Spread over Lebanese bread.
4. Top with spinach, pineapple, pepper, mushrooms and cheese.
5. Drizzle with olive oil.
6. Place on a greased pizza tray. Place on Low Rack, cook for 10-12 minutes on LOW MIX/BAKE.
7. Serve hot.
Ingredients:
1/2 cup ricotta cheese
1/4 cup tomato paste
1 piece Lebanese bread
1 small spinach leaf, finely shredded
10 ounce (310 g) can crushed pineapple, drained
1/2 red pepper, sliced
4 button mushrooms, sliced
1 cup grated tasty cheese
2 teaspoons olive oil
Microwave Method:
1. Mix ricotta cheese and tomato paste together.
2. Spread over Lebanese bread.
3. Top with spinach, pineapple, pepper, mushrooms and cheese.
4. Drizzle with olive oil.
5. Place on a greased, upturned pie plate. Cook for 5-7 minutes on HIGH.
6. Serve hot.
Convection Microwave Method:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Mix ricotta cheese and tomato paste together.
3. Spread over Lebanese bread.
4. Top with spinach, pineapple, pepper, mushrooms and cheese.
5. Drizzle with olive oil.
6. Place on a greased pizza tray. Place on Low Rack, cook for 10-12 minutes on LOW MIX/BAKE.
7. Serve hot.
Chicken and Red Kidney Bean Bake
Serves: 6
Ingredients:
6 chicken thighs
1 packet Savory Chicken Supreme Soup Mix
1 rasher bacon, chopped
2 onions, chopped
1 clove garlic, crushed
1/2 cup water
1/4 cup white wine
1 teaspoon dried mixed herbs
1 teaspoon sugar
13 1/2 ounce (425 g) can peeled tomatoes
15 ounce (470 g) can red kidney beans, drained
Microwave Method:
1. Toss chicken thighs and soup mix together in a freezer bag, until thighs are evenly coated.
2. Place chicken on a roasting rack. Cook for 8-10 minutes on MEDIUM HIGH.
3. Place bacon, onions and garlic in a 2.5-quart (2.5-litre) casserole dish. Cook for 3-4 minutes on HIGH.
4. Stir in remaining soup mix, partially cooked chicken thighs, water, wine, mixed herbs, sugar and tomatoes.
5. Cover and cook for 10-12 minutes on MEDIUM HIGH.
6. Stir in kidney beans, cook a further 5-7 minutes on MEDIUM HIGH.
7. Serve with boiled rice.
Convection Microwave Method:
1. Toss chicken thighs and soup mix together in a freezer bag, until thighs are evenly coated.
2. Place chicken thighs and remaining soup mix into a 2.5-quart (2.5-litre) casserole dish.
3. Add bacon, onions, garlic, water, wine, mixed herbs. sugar and tomatoes.
4. Cover and cook for 1-1 1/2 hours on SLOW COOK, stirring twice during cooking.
5. Stir in kidney beans and cook a further 30 minutes.
6. Serve with boiled rice.
Ingredients:
6 chicken thighs
1 packet Savory Chicken Supreme Soup Mix
1 rasher bacon, chopped
2 onions, chopped
1 clove garlic, crushed
1/2 cup water
1/4 cup white wine
1 teaspoon dried mixed herbs
1 teaspoon sugar
13 1/2 ounce (425 g) can peeled tomatoes
15 ounce (470 g) can red kidney beans, drained
Microwave Method:
1. Toss chicken thighs and soup mix together in a freezer bag, until thighs are evenly coated.
2. Place chicken on a roasting rack. Cook for 8-10 minutes on MEDIUM HIGH.
3. Place bacon, onions and garlic in a 2.5-quart (2.5-litre) casserole dish. Cook for 3-4 minutes on HIGH.
4. Stir in remaining soup mix, partially cooked chicken thighs, water, wine, mixed herbs, sugar and tomatoes.
5. Cover and cook for 10-12 minutes on MEDIUM HIGH.
6. Stir in kidney beans, cook a further 5-7 minutes on MEDIUM HIGH.
7. Serve with boiled rice.
Convection Microwave Method:
1. Toss chicken thighs and soup mix together in a freezer bag, until thighs are evenly coated.
2. Place chicken thighs and remaining soup mix into a 2.5-quart (2.5-litre) casserole dish.
3. Add bacon, onions, garlic, water, wine, mixed herbs. sugar and tomatoes.
4. Cover and cook for 1-1 1/2 hours on SLOW COOK, stirring twice during cooking.
5. Stir in kidney beans and cook a further 30 minutes.
6. Serve with boiled rice.
Savory Chick Peas
Serves: 4
Ingredients:
1 cup dried chick peas
2 tablespoons oil or ghee (clarified butter)
2 onions, finely chopped
2 cloves garlic, finely chopped
2 teaspoons finely chopped fresh ginger
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon black pepper
2 large ripe tomatoes, peeled and chopped
1 fresh green chili, seeded and chopped
4 tablespoons chopped fresh mint
1 tablespoon lemon juice
Microwave Method:
1. Cover peas with cold water; soak overnight. Drain and rinse. Place chick peas in a large bowl, add 3 cups cold water. Cook covered for 35-40 minutes on HIGH, or until just tender. When cooked, drain, rinse and set aside.
2. In a large casserole dish put oil, onions, garlic, ginger, turmeric, cinnamon, cardamom, pepper and chili. Cook for 2 minutes on HIGH.
3. Add tomato, mint, lemon juice and chick peas to the dish. Cover and cook for 20-22 minutes on HIGH, stir during cooking. Serve with rice.
Convection Microwave Method:
1. Cover peas with cold water; soak overnight. Drain and rinse. Place chick peas in a large bowl, add 3 cups cold water. Cook covered for 35-40 minutes on HIGH, or until just tender. When cooked, drain, rinse and set aside.
2. In a large casserole dish add remaining ingredients. Stir and cook for 2 minutes on HIGH.
3. Add chick peas to casserole dish. Cover and cook on the Low Grill Rack for 1 hour on SLOW COOK. Stir during cooking. Serve with rice.
Note: Quick-Soaking Process
Place a cup of any variety of beans in a large bowl, add 2 cups of cold water and cover. Cook for 5 minutes on HIGH. Allow to stand covered for 1 hour. This takes the place of the overnight soaking method.
Spanish Shrimp
Serves: 4-6
Ingredients:
1 ounce (30 g) butter
1 tablespoon oil
2 cloves garlic, crushed
6 spring onions, finely chopped
1 red chili, finely chopped
13 1/2 ounce (425 g) can peeled tomatoes, pureed
1/2 cup coconut milk
2 pound (1 kg) large shrimp (green king prawns), peeled and vein removed (tails intact)
1 tablespoon chopped tarragon
Microwave Method:
1. Mix butter, oil, garlic, spring onions and chili together. Cook for 3-4 minutes on HIGH.
2. Stir in tomatoes and coconut milk. Cook for 5-6 minutes on HIGH, stirring halfway through cooking.
3. Stir in shrimp and tarragon. Cook, uncovered, for 5-7 minutes on MEDIUM, stirring every 2 minutes.
4. Serve in individual ramekins.
Ingredients:
1 ounce (30 g) butter
1 tablespoon oil
2 cloves garlic, crushed
6 spring onions, finely chopped
1 red chili, finely chopped
13 1/2 ounce (425 g) can peeled tomatoes, pureed
1/2 cup coconut milk
2 pound (1 kg) large shrimp (green king prawns), peeled and vein removed (tails intact)
1 tablespoon chopped tarragon
Microwave Method:
1. Mix butter, oil, garlic, spring onions and chili together. Cook for 3-4 minutes on HIGH.
2. Stir in tomatoes and coconut milk. Cook for 5-6 minutes on HIGH, stirring halfway through cooking.
3. Stir in shrimp and tarragon. Cook, uncovered, for 5-7 minutes on MEDIUM, stirring every 2 minutes.
4. Serve in individual ramekins.
Orange Chicken
Serves: 4
Ingredients:
4 chicken breast fillets
1 cup orange juice
1 tablespoon grated orange rind
1/2 teaspoon French mustard
1/2 teaspoon nutmeg
1/2 teaspoon curry powder
Freshly ground black pepper
3 teaspoons cornflour
Microwave Method:
1. Place chicken breasts in a 1-quart (1-litre) casserole dish.
2. Combine orange juice and rind, mustard, nutmeg, curry powder and black pepper.
3. Pour over chicken. Marinate for 1-2 hours.
4. Mix cornflour and a small amount of orange marinade to a smooth paste.
5. Pour back into chicken.
6. Cook for 10-12 minutes on MEDIUM HIGH, until chicken is tender. Turn over halfway through cooking.
7. Serve with boiled rice.
Convection Microwave Method:
1. Place chicken breasts in a 1-quart (1-litre) casserole dish.
2. Combine orange juice and rind, mustard, nutmeg, curry powder and black pepper.
3. Pour over chicken. Marinate for 1-2 hours.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Mix cornflour and a small amount of orange marinade to a smooth paste.
6. Pour back into chicken.
7. Cook for 15-20 minutes on LOW MIX/BAKE until chicken is tender. Turn over halfway through cooking.
8. Serve with boiled rice.
Ingredients:
4 chicken breast fillets
1 cup orange juice
1 tablespoon grated orange rind
1/2 teaspoon French mustard
1/2 teaspoon nutmeg
1/2 teaspoon curry powder
Freshly ground black pepper
3 teaspoons cornflour
Microwave Method:
1. Place chicken breasts in a 1-quart (1-litre) casserole dish.
2. Combine orange juice and rind, mustard, nutmeg, curry powder and black pepper.
3. Pour over chicken. Marinate for 1-2 hours.
4. Mix cornflour and a small amount of orange marinade to a smooth paste.
5. Pour back into chicken.
6. Cook for 10-12 minutes on MEDIUM HIGH, until chicken is tender. Turn over halfway through cooking.
7. Serve with boiled rice.
Convection Microwave Method:
1. Place chicken breasts in a 1-quart (1-litre) casserole dish.
2. Combine orange juice and rind, mustard, nutmeg, curry powder and black pepper.
3. Pour over chicken. Marinate for 1-2 hours.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Mix cornflour and a small amount of orange marinade to a smooth paste.
6. Pour back into chicken.
7. Cook for 15-20 minutes on LOW MIX/BAKE until chicken is tender. Turn over halfway through cooking.
8. Serve with boiled rice.
High-Fiber Meatloaf
Serves: 4-6
Ingredients:
1 pound (500 g) lean ground (minced) beef
1/2 cup rolled oats
1 onion, finely chopped
1 zucchini. grated
1/2 cup sultanas
1 tablespoon skim milk powder
2 tablespoons water
1 egg
3 tablespoons grated lemon rind
1 tablespoon lemon juice
2 tablespoons barbecue sauce
1 tablespoon mixed herbs
Microwave Method:
1. Mix all ingredients together until well combined.
2. Press mixture into a 10 x 4 inch (25 x 10 cm) loaf dish.
3. Cook for 12-15 minutes on MEDIUM HIGH.
Convection Microwave Method:
1. Preheat oven to 350 degrees F (180 degrees C).
2. Mix all ingredients together until well combined.
3. Press mixture into a 10 x 5 inch (25 x 13 cm) loaf dish.
4. Place on Low Rack and cook for 14-16 minutes on HIGH MIX/ROAST. Drain off excess liquid before turning out.
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