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

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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.