Friday, October 10, 2008
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.
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.
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.
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.
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