Summer Pudding

Serves: 4

Ingredients:

14 ounces (450 g) frozen berries (mixture of raspberries, blueberries and strawberries)
1/2 cup sugar or to taste
Slices of day-old white bread
Cream for serving

Microwave Method:

1. Place berries and sugar in a large glass bowl. Cook uncovered for 10-11 minutes on MEDIUM. Do not stir during cooking. Leave to cool.
2. Trim the crusts off the bread, halve the slices and neatly line 4 small ramekin molds. Place a circle of bread in the bottom of the bowl, making sure it is completely lined, so the juices can't escape.
3. Spoon the juice over the bread ensuring all the bread is covered. Spoon fruit gently into the bowls. Cover the fruit with a layer of bread so it fits snugly inside the rim of the bowl; place a plate with a weight on top of each ramekin.
4. Chill pudding overnight. At serving time turn out onto a dish. Dust with icing sugar. Serve with cream.

Pronto Pasta

Serves: 4-6

Ingredients:

4 ounces (125 g) butter
1/2 cup tomato paste
1/4 pint (150 ml) natural yogurt
1 tablespoon chopped chives
2 tablespoons chopped basil
1 teaspoon paprika
1 clove garlic, crushed
1 cup Parmesan cheese
3 1/2 ounces (100 g) grated tasty cheese
1 pound (500 g) spiral noodles
1 tablespoon olive oil

Microwave Method:

1. Melt the butter in a 1-quart (1-litre) Pyrex jug for 1-2 minutes on HIGH. Stir in tomato paste and yogurt.
2. Add remaining ingredients (except pasta and olive oil), cook 2-3 minutes on HIGH, stirring every minute. Put to one side.
3. Place pasta in a large bowl with olive oil and 2 pints (1 litre) boiling water. Cook, uncovered, for 8-10 minutes on HIGH. Drain.
4. Gently mix sauce and pasta together.
5. Serve hot with French bread and salad.

Muesli Slice

Ingredients:

1 cup natural muesli
1 cup self-rising (raising) flour
1 cup rolled oats
1 cup chopped dry apricots
1/4 cup coconut
1/2 cup brown sugar
6 ounces (185 g) butter
2 tablespoons golden syrup
1 egg, beaten
1/3 cup toasted flaked almonds

Microwave Method:

1. Combine first 6 ingredients in a bowl.
2. Melt butter and golden syrup for 1 1/2-2 minutes on HIGH.
3. Pour into dry ingredients, add egg. Mix well.
4. Press into a greased 11 x 7 inch (28 x 18 cm) rectangular dish. Sprinkle with almonds.
5. Cook for 7-8 minutes on MEDIUM HIGH.
6. Allow to cool before turning out.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine first 6 ingredients in a bowl.
3. Melt butter and golden syrup for 1 1/2-2 minutes on HIGH.
4. Pour into dry ingredients, add egg. Mix well.
5. Press into a greased 11 x 7 inch (28 x 18 cm) rectangular dish. Sprinkle with almonds.
6. Place on Low Rack, cook for 15-20 minutes on LOW MIX/BAKE.
7. Allow to cool before turning out.