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.
Tuesday, October 28, 2008
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.
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.
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