Friday, January 30, 2009

Whole Baked Snapper


Serves: 2

Ingredients:

1 pound (500 g) whole snapper, cleaned
2/3 cup wholemeal breadcrumbs
1/4 cup chopped apricots
2 spring onions (shallots), finely chopped
1/4 cup grated tasty cheese
2 teaspoons chopped parsley
1 egg, lightly beaten

Microwave Method:

1. Combine breadcrumbs, apricots, spring onions, cheese, parsley and egg together. Mix well.
2. Fill cavity of snapper with bread stuffing.
3. Shield head and tail of snapper with foil. Place on a rack.
4. Cook for 14-16 minutes on MEDIUM, turning over halfway through cooking.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine breadcrumbs, apricots, spring onions, cheese, parsley and egg together. Mix well.
3. Fill cavity of snapper with bread stuffing.
4. Shield head and tail of snapper with foil. Place directly on Low Rack; cook for 15-20 minutes on LOW MIX/BAKE. Turn over halfway through cooking.

Tagliatelle and Crab Salad


Serves: 6-8

Ingredients:

1 pound (500 g) tagliatelle pasta
12 crab sticks, sliced
1//2 cup toasted pine nuts
6 spring onions (shallots), chopped
1/2 cup French dressing
1/2 pint (300 ml) cream
Salt and pepper

Microwave Method:

1. Place tagliatelle into a large bowl. Cover with hot tap water. Cook for 15-20 minutes on HIGH, until tender. Drain well.
2. Toss sliced crab sticks, pine nuts and spring onions through pasta.
3. Mix French dressing and cream. Season with salt and pepper. Pour over pasta. Toss well.

Squid in Tomato and Wine Sauce

Serves: 6

Ingredients:

1 pound (500 g) squid hoods
1/2 teaspoon meat tenderizer
1 tablespoon cornflour
1 tablespoon olive oil
1 spring onion, chopped
1 clove garlic, crushed
13 ounce (410 g) can tomatoes, drained and pureed
1/4 cup dry white wine
2 tablespoons tomato paste
1 tablespoon chopped fresh basil

Microwave Method:

1. Cut squid hoods into rings. Sprinkle with the combined meat tenderizer and cornflour. Refrigerate for 30 minutes.
2. Heat oil for 30 seconds on HIGH. Stir in onion and garlic. Cook for 1 minute on HIGH.
3. Stir in tomatoes, white wine and tomato paste. Cook for 5-6 minutes on HIGH.
4. Stir in squid. Cook for 5-6 minutes on MEDIUM, tossing every minute until squid is firm.
5. Sprinkle with fresh basil.
6. Serve with French bread and tossed salad.

Paella

Serves: 8

Ingredients:

3 cups brown rice
6 cups chicken stock
1 tablespoon olive oil
2 cloves garlic, crushed
1 onion, chopped
4 ripe tomatoes, chopped
1/4 cup tomato paste
1 cup frozen peas
1 red pepper (capsicum), diced
1 green pepper (capsicum), diced
1/2 teaspoon turmeric
Paprika
2 cups white wine
2 pound (1 kg) fish fillets, cubed
24 green prawns, peeled with tails intact and vein removed
2 calamari hoods, sliced into rings
6 mussels

Microwave Method:

1. Combine rice and chicken stock together in a large dish. Cook for 50-60 minutes on HIGH, until tender.
2. Combine oil, garlic and onion together. Cook for 2-3 minutes on HIGH.
3. Stir in tomatoes and tomato paste. Cook for 3-5 minutes on HIGH, stirring halfway through cooking.
4. Stir in peas, peppers, turmeric and paprika. Cook for 5-6 minutes on HIGH, stir in cooked rice.
5. Heat white wine for 5-6 minutes on HIGH. Add fish fillets. Cook for 4-5 minutes on MEDIUM HIGH.
6. Stir in prawns and calamari. Cook a further 8-10 minutes on MEDIUM HIGH, until prawns turn pink. Remove from wine.
7. Place mussels in remaining white wine. Cook for 3-5 minutes on HIGH, until mussels open.
8. Gently fold seafood into rice mixture.
9. Reheat Paella for 5-6 minutes on HIGH. Serve with French bread.

Thursday, January 29, 2009

Oysters Kilpatrick


Serves: 6-8

Ingredients:

12 oysters in the half shell
3 tablespoons Worcestershire sauce
3 rashers bacon, finely chopped
Freshly ground black pepper

Microwave Method:

1. Place oyster shells in a circle on a dinner plate.
2. Spoon Worcestershire sauce evenly over oysters.
3. Sprinkle with black pepper.
4. Top with chopped bacon.
5. Cook for 5-6 minutes on MEDIUM.

Convection Microwave Method:

1. Place oyster shells in a circle on a pizza tray.
2. Spoon Worcestershire sauce evenly over oysters.
3. Sprinkle with black pepper.
4. Top with chopped bacon.
5. Place pizza tray on High Rack and GRILL for 6-8 minutes or until bacon is crispy.

Bombay Avocado Scallops

Serves: 4

Ingredients:

4 avocados, halved
1 pound (500 g) scallops, halved
2 tablespoons butter
1 onion, finely chopped
1 Granny Smith apple, chopped
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric
1 tablespoon flour
1/2 cup cream

Microwave Method:

1. Remove flesh from avocado, leaving shell intact. Either scoop out with a teaspoon or by making horizontal and vertical cuts in flesh, easing out with a round-bladed knife. Mix halved scallops with the avocado flesh.
2. In a large jug, melt butter for 40 seconds on HIGH, add onion, apple, cumin, coriander and turmeric; mix well; cover and cook for 5 minutes on HIGH.
3. Add flour and cook, uncovered, a further 1 minute on HIGH.
4. Stir in cream, blend well.
5. Add the scallop and avocado mixture.
6. Cook for 3 minutes on MEDIUM.
7. Scoop mixture evenly back into the avocado shells. Serve hot.

Preparation Tip - Marinades

Marinades are an easy way to make a simple dish something special. Marinade poultry overnight in the refrigerator for the best flavor.

Sunday, January 25, 2009

Oysters in Macadamia Champagne Sauce

Serves: 2

Ingredients:

12 oysters in the half shell
1/4 cup champagne or wine
2 egg yolks
2 teaspoons sour cream
2 tablespoons ground macadamia nuts

Convection Microwave Method:

1. Remove oysters from shell, rinse and drain well.
2. Scrub and dry shells and place on outer edge of pizza tray.
3. Heat champagne or wine in a medium bowl for 1 minute on HIGH. Whisk in egg yolks and sour cream, beat well.
4. Cook for 1 minute on MEDIUM, whisking every 20 seconds, or until mixture thickens and is frothy.
5. Preheat oven to 425 degrees F (220 degrees C).
6. Return oysters to the shells. Sprinkle each oyster with 1/2 teaspoon ground macadamia nuts, then coat with a spoonful of sauce.
7. Sprinkle top with remaining nuts.
8. Place on Low Rack and cook for 5 minutes.

Crab Mornay

Serves: 6

Ingredients:

2 ounces (60 g) butter
1/3 cup all-purpose (plain) flour
1/2 teaspoon dry mustard
2 cups milk
1 onion, finely chopped
2 x 6 ounce (170 g) cans crab meat, drained
2 hard-boiled eggs, sliced
Salt and pepper
1/2 cup finely grated cheese
2 tablespoons Cornflake crumbs

Microwave Method:

1. Melt butter for 1 minute on HIGH. Stir in flour and mustard. Cook a further 1 minute on HIGH.
2. Gradually stir in milk. Cook for 4-5 minutes on HIGH, stirring every 2 minutes.
3. Stir in onion, crab meat, eggs, salt and pepper and 1/4 cup cheese.
4. Place into 1 quart (litre) serving dish. Sprinkle with Cornflake crumbs and remaining cheese.
5. Cook for 8-9 minutes on MEDIUM.
6. Serve with fresh garden salad.

Saturday, January 24, 2009

Peppered Squid

Serves: 4-6

Ingredients:

1 pound (500 g) squid hoods
1 cup port or red wine
1/2 cup olive oil
2 cloves garlic, crushed
1 bay leaf
1/4 teaspoon salt
1 tablespoon freshly cracked pepper
Sauce:
8 fl oz (250 ml) bottle tomato sauce
1 tablespoon chili, optional
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon thyme

Microwave Method:

1. Cut squid hoods into rings. Rinse well.
2. Combine port, olive oil, garlic, bay leaf and salt. Pour over squid rings. Refrigerate overnight.
3. Drain marinade from squid. Toss in pepper.
4. Place squid into a shallow dish. Cook, uncovered, for 5-6 minutes on MEDIUM, tossing every minute.

Sauce:

1. Combine all sauce ingredients. Cook for 2-3 minutes on HIGH.
2. Serve hot with squid.

Garlic Prawns


Serves: 4

Ingredients:

24 green king prawns
1/3 cup olive oil
2 tablespoons butter
3 cloves garlic, crushed
1 tablespoon chopped parsley

Microwave Method:

1. Peel and remove vein from prawns, leaving tails intact.
2. Combine olive oil and butter. Cook for 3 minutes on HIGH. Stir in garlic. Cook for 1 minute on HIGH.
3. Stir in prawns. Cook for 4-6 minutes on MEDIUM, tossing every minute. Sprinkle with parsley.
4. Serve in individual dishes with garlic bread.

Friday, January 23, 2009

Bouillabaisse


Serves: 8

Ingredients:

1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 1/2 cups fish stock
13 1/2 ounce (425 g) can tomatoes, pureed
1/2 cup white wine
2 tablespoons tomato paste
1/4 teaspoon turmeric
Grated rind of 1 lemon
Salt and pepper
6 mussels
1 1/2 pounds (750 g) scallops
1 pound (500 g) green prawns, peeled and vein removed
1 pound (500 g) firm fish fillets, cut into bite-size pieces
5 crab sticks, sliced
6 oysters
1/4 cup chopped fresh basil

Microwave Method:

1. Wash and clean seafood.
2. Heat oil for 1 minute on HIGH. Stir in onion and garlic; cook for 2 minutes on HIGH.
3. Stir in fish stock, tomatoes, white wine and tomato paste. Cook for 6 minutes on HIGH, stirring halfway through cooking.
4. Place mussels into hot stock, simmer for 4-5 minutes on MEDIUM HIGH or until mussels open. Discard any which stay closed.
5. Stir in scallops, prawns, turmeric, lemon rind, salt and pepper. Cook for 5 minutes on MEDIUM HIGH.
6. Stir in fish fillets, crab sticks and oysters. Cook for 5-6 minutes on MEDIUM HIGH or until fish flakes.
7. Garnish with fresh basil.

Cooking Tip - Fish Dishes

The microwave cooks fish to perfection in minutes. Timing is the key to success as the tender flesh of fish drys out with lengthy cooking times. Follow recipes carefully and remember it is best to under-cook and check. By adding chopped shallots, fresh herbs, a little butter or lemon juice you can create delicious flavors with fish fillets and whole fish.

Rice Balls


Serves: 4-6 (10-12 balls)

Ingredients:

2 cups brown short grain rice
3 cups water
3 1/2 ounces (100 g) lean salami, finely chopped
3-4 spring onions (scallions), finely chopped
3 1/2 ounces (100 g) mushrooms, finely chopped
5 ounces (150 g) strong cheddar cheese, grated
1 egg
2 tablespoons tomato paste

Microwave Method:

1. Cook the rice in water in a large, covered dish for 10 minutes on HIGH, then 20 minutes on MEDIUM. Leave aside.
2. Microwave the salami, onions and mushrooms in a covered dish for 3 minutes on HIGH. Allow to cool a little. Stir in the cheese and chill.
3. Mix the rice, egg and tomato paste together. Mold spoonfuls of the salami mixture (about the size of a walnut) into balls. Pat the rice mixture around each center, making balls about the size of a golf ball. Place the rice balls in a circle around the edge of a greased dish and microwave in batches of five or six for about 6-7 minutes per dish until hot through.

Plum and Apricot Cake

Serves: 6-12

Ingredients:

4 1/2 ounces (140 g) dried apricots, chopped
1 cup water
4-5 plums, stoned and chopped
1/2 cup thick yogurt
1 tablespoon honey
1/2 cup unsweetened orange juice
1 egg, lightly beaten
2 cups wholemeal self-rising (raising) flour
1 teaspoon baking powder
1 teaspoon nutmeg

Microwave Method:

1. Microwave the apricots in a dish with the water on HIGH for 5 minutes, uncovered. Mix with the plums and stir well to mash the apricots a little. Add the yogurt, honey, juice and egg and stir well.
2. Mix the dry ingredients, then lightly fold into the fruit mixture. Turn into a greased ring pan, elevate in the oven and microwave on HIGH for 8-10 minutes. Cool at least 5-10 minutes before turning out.

Apple and Ginger Cake


Serves: 6-12

Ingredients:

2 cups wholemeal self-rising (raising) flour
1 teaspoon baking powder
2 ounces (55 g) sultanas
2 eggs
1/4 cup unsweetened apple juice concentrate
1/4 cup honey
1/4 cup canola oil
2 medium green apples, cored and grated
4 ounces (125 g) preserved ginger, chopped
Passion Fruit Icing:
4 ounces (120 g) icing sugar mixture
1 small passion fruit

Microwave Method:

1. Mix the dry ingredients and sultanas. Whisk together the eggs, juice, honey and oil, then stir in the ginger and apple. Fold in the dry ingredients and pour into a greased ring pan. Microwave on HIGH for 8-10 minutes before turning out. Drizzle microwave icing over, if desired.
2. To make the passion fruit icing: Scoop the flesh from the passion fruit and mix to a thick paste with the icing sugar mixture. Microwave 20-30 seconds until liquid. While still hot, drizzle off a spoon over the cooled cake.

Tuesday, January 20, 2009

Cheesy Salmon Pie

Serves: 4-6

Ingredients:

1 cup raw rice
2 cups hot water
2 spring onions, chopped
1/2 teaspoon salt
2 tablespoons butter
1 egg
7 ounce (210 g) can red salmon, drained and flaked
2 tablespoons butter
2 tablespoons flour
1 teaspoon dry mustard
1/4 teaspoon pepper
1 cup milk
1/2 cup grated cheese
2 teaspoons chopped parsley
2 eggs, beaten
Paprika

Microwave Method:

1. Place rice, water, spring onions and salt in a 10 inch (25 cm) pie dish and cook for 10-12 minutes on HIGH or until water is absorbed. Stir in butter and egg and press mixture onto base and sides of the pie dish.
2. Spread salmon over rice crust.
3. In a bowl, melt butter for 20 seconds on HIGH, add flour, mustard and pepper; cook for 1 minute on HIGH. Add milk gradually and cook a further 3 minutes on HIGH until sauce has thickened.
4. Stir in cheese, parsley and eggs.
5. Pour sauce gently over salmon; dust with paprika.
6. Cook for 5 minutes on HIGH, then 7 minutes on MEDIUM HIGH or until set.

Fish Florentine

Serves: 4

Ingredients:

4 fish fillets
1 x 8 ounce (250 g) packet spinach, well drained
2 ounces (60 g) butter
1/4 cup flour
1 1/2 cups milk
1/4 teaspoon nutmeg
1/2 cup grated cheese
1 cup breadcrumbs

Microwave Method:

1. Arrange fish fillets in a single layer in a casserole dish.
2. Melt butter in a jug for 40 seconds on HIGH. Add flour, stir well. Cook for a further minute on HIGH.
3. Pour in milk. Stir well. Cook for 5-6 minutes on HIGH, stirring twice.
4. Add nutmeg and spinach.
5. Pour sauce over fish fillets.
6. Top with combined cheese and breadcrumbs.
7. Cook for 14-16 minutes on MEDIUM HIGH.

Convection Microwave Method:

1. Arrange fish fillets in a single layer in a casserole dish.
2. Melt butter in a jug for 40 seconds on HIGH. Add flour, stir well. Cook for a further minute on HIGH.
3. Pour in milk, stir well. Cook for 3 minutes on HIGH, stirring twice.
4. Add nutmeg and spinach.
5. Pour sauce over fish fillets.
6. Top with combined cheese and breadcrumbs.
7. Place on Low Rack: cook for 20-22 minutes on LOW MIX/BAKE (350 degrees F/180 degrees C) or until top is golden brown and fish is flaky.

Seafood Puff Pie


Serves: 4-6

Ingredients:

8 ounces (250 g) scallops
8 ounces (250 g) fish fillets
1/2 cup water
2 teaspoons lemon juice
5 crab sticks, sliced
6 oysters
8 ounces (250 g) cooked mussels
1 pound (500 g) cooked shrimp (prawns), peeled
1 teaspoon fresh chopped dill
2 sheets ready-rolled puff pastry
1 egg, lightly beaten
Sauce:
3 ounces (90 g) butter
1/2 cup all-purpose (plain) flour
1/4 teaspoon cayenne pepper
1/2 cup milk
1/2 pint (300 ml) cream
1/2 cup white wine

Convection Microwave Method:

1. Wash and clean seafood.
2. Poach scallops in water and lemon juice. Cover and cook for 3 minutes on MEDIUM HIGH.
3. Stir in fish fillets. Cover and cook a further 2 minutes on MEDIUM HIGH. Drain.
4. Mix in crab sticks, oysters, mussels and shrimp.
5. Melt butter for 1 minute on HIGH. Stir in cayenne pepper and all-purpose flour. Cook for 1 minute on HIGH.
6. Gradually stir in milk, cream and wine. Cook for 4-5 minutes on HIGH. Stir every minute.
7. Stir seafood mix into white sauce. Mix in dill.
8. Pour into a 2.5 quart (litre) casserole dish.
9. Preheat oven to 450 degrees F (220 degrees C).
10. Cut 1 sheet of pastry into 1 inch (2.5 cm) strips. Brush top of casserole dish with beaten egg. Line pastry around edge of dish.
11. Place second sheet of pastry over top of pie. Trim away excess pastry.
12. Decorate top of pastry by cutting into sections and making shapes from remaining pastry. Brush top with beaten egg.
13. Place on Low Rack, cook for 15-20 minutes on LOW MIX/BAKE.

Fish with Crunchy Camembert Topping

Serves: 4

Ingredients:

4 white fish fillets
3 tablespoons butter
2 bacon rashers, chopped
1/4 cup flaked almonds
2 cups wholemeal breadcrumbs
8 ounces (250 g) Camembert cheese

Convection Microwave Method:

1. Remove any skin and bones from fish.
2. Place fish in a single layer in ovenproof dish.
3. Melt butter for 40 seconds on HIGH; add bacon, almonds and breadcrumbs; mix well.
4. Preheat oven to 350 degrees F (180 degrees C).
5. Remove rind from Camembert, cut cheese into thin slices. Place evenly over fish fillets.
6. Top with breadcrumb mixture.
7. Place on Low Rack. Bake for 20-22 minutes on LOW MIX/BAKE or until fish is flaky and top is golden brown and crisp.

Peach Kuechen

Serves: 6

Ingredients:

Base:
1 packet butter cake mix (White Wings brand or similar)
1/2 cup toasted coconut
4 ounces (125 g) melted butter
1 egg
Filling:
2 x 11 ounce (345 g) cans peach slices
Topping:
1/2 pint (300 ml) carton sour cream
1 egg
2 tablespoons sugar
Cinnamon

Microwave Method:

Base:

1. Combine cake mixture, coconut, melted butter and egg. Pour into a 11 inch (27 cm) flan dish.
2. Cook on HIGH for 3-4 minutes.

Filling:

1. Arrange sliced peaches attractively over cooked base.

Topping:

1. Combine sour cream, egg and sugar and pour over the top of peaches. Dust with cinnamon.
2. Microwave on MEDIUM HIGH for 8-10 minutes.
3. Serve warm with whipped cream.

Peach Gelato

Serves: 6

Ingredients:

1 lb 10 oz (825 g) can peach slices, drained
2 cups orange juice
1/4 cup caster sugar
1/4 cup lemon juice
2 tablespoons gelatin

Microwave Method:

1. Puree peaches until smooth. Stir in orange juice.
2. Mix sugar, lemon juice and gelatin together. Heat for 1-1 1/2 minutes on HIGH. Stir well.
3. Pour in peach mixture.
4. Place into freezer for 2 hours.
5. Remove from freezer and blend until smooth and refreeze.
6. Remove from freezer 5 minutes before serving.
7. Serve with fresh peaches.

Sunday, January 18, 2009

Preparation Tip - Cakes

* To color cake tops sprinkle a mixture of cinnamon and sugar or cinnamon and coconut over the surface before serving.

* Cake recipes which contain coloring agents like chocolate, coffee, carrot, dates or banana are always best in the microwave.

* Grease your cake or loaf container and sprinkle it with chopped nuts and brown sugar, toasted coconut or biscuit crumbs before pouring in the cake mixture.

Caramel Pudding

Serves: 4-6

Ingredients:

1/4 cup sugar
1 tablespoon water
1 teaspoon vinegar
1/2 pint (300 ml) carton cream
2 thick slices of white bread, crusts removed and diced
13 1/2 ounce (425 g) can black pitted cherries, halved
1/3 cup sultanas
2 teaspoons finely grated orange rind
4 eggs
1//3 cup cream, extra
1 tablespoon orange juice
1 teaspoon lemon juice

Microwave Method:

1. Combine sugar, water and vinegar. Cook for 3-3 1/2 minutes on HIGH. (Mixture should resemble golden toffee).
2. Allow to cool for 5 minutes.
3. Stir in cream (toffee will start to set).
4. Cook a further 2-3 minutes on HIGH, stirring twice to combine cream and toffee. Cool slightly.
5. Mix bread, cherries, sultanas and orange rind in base of a greased 2 quart (litre) ovenproof dish.
6. Beat eggs with extra cream, orange and lemon juice. Add caramel mixture.
7. Pour custard over bread and stir with a fork.
8. Cook for 10-12 minutes on MEDIUM LOW.
9. Serve hot or cold with whipped cream.

Convection Microwave Method:

1. Combine sugar, water and vinegar. Cook on HIGH for 3-3 1/2 minutes. (Mixture should resemble golden toffee).
2. Allow to cool for 5 minutes.
3. Stir in cream (toffee will start to set).
4. Cook a further 2-3 minutes on HIGH, stirring twice to combine cream and toffee. Cool slightly.
5. Mix bread, cherries, sultanas and orange rind in base of a greased 2 quart (litre) ovenproof dish.
6. Preheat oven to 350 degrees F (180 degrees C).
7. Beat eggs with extra cream, orange juice and lemon juice. Add caramel mixture.
8. Pour custard over bread and stir with a fork.
9. Place in a water bath and cook on Low Rack for 30-35 minutes on LOW MIX/BAKE.

Brandy Snap Baskets


Makes: 4

Ingredients:

3 tablespoons golden syrup
3 ounces (90 g) butter
1/3 cup brown sugar
1/2 cup all-purpose (plain) flour

Convection Microwave Method:

1. Combine golden syrup, butter and brown sugar. Cook for 1 1/2-2 minutes on HIGH until melted.
2. Stir in all-purpose flour.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Spoon a quarter of the mixture into a greased 8 inch (20 cm) round cake tin.
5. Bake on Low Rack for 8 minutes on CONVECTION.
6. Allow to cool slightly.
7. Turn out onto a small mould and shape into baskets.
8. Continue to make baskets with remaining mixture.
9. Fill baskets with ice cream and raspberries.

Preparation Tip - Reheating Rice

Reheat cold, cooked rice in 2-3 minutes. Add 1 tablespoon of water, cover and cook using HIGH power (100%).

Baked Banana Dessert

Serves: 6

Ingredients:

6 large bananas, halved lengthwise
1/3 cup lemon juice
4 tablespoons brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup Cointreau or orange juice
2 tablespoons butter
1/2 cup flaked almonds

Microwave Method:

1. Coat bananas with lemon juice to prevent browning.
2. Arrange bananas in an oven dish.
3. Mix brown sugar, cinnamon and ginger with the orange juice or Cointreau.
4. Pour mixture over bananas.
5. Dot with butter.
6. Cook on HIGH for 2 1/2 minutes. Rearrange bananas and cook a further 2 1/2 minutes or until bananas are tender.
7. Toast almonds by cooking on HIGH for 2-3 minutes, stirring occasionally.
8. Sprinkle toasted almonds over bananas and serve hot with cream or ice cream.

Preparation Tip - Delicious Desserts

* Do not use the mixer to mix batters. Combine the ingredients using a whisk or fork. There is no need to mix the mixture until smooth. Incorporating too much air into the batter will cause it to prematurely stale when cooked in the microwave.

* There is no need to sift ingredients.

* Creaming is easy. Simply soften butter in the microwave for 30-40 seconds using HIGH power (100%) and add sugar

* A microwave-safe plastic container gives better results than glass, ceramic or pottery containers. Do not grease microwave safe plastic containers.

* A ring mold container is generally the best to use as this overcomes the problem of having an uncooked center.

Friday, January 16, 2009

Maple Pumpkin Pie

Serves: 8

Ingredients:

Pastry:
1 cup all-purpose (plain) flour
1 cup self-rising (raising) flour
1/2 cup caster sugar
4 ounces (125 g) butter
1 egg yolk
Water
Filling:
1 pound (500 g) pumpkin, seeded, peeled and cubed
1 cup milk
2 eggs
1/2 cup maple or golden syrup
3 tablespoons all-purpose (plain) flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg

Convection Microwave Method:

Pastry:

1. Combine flours and sugar. Rub in butter until mixture resembles fine breadcrumbs.
2. Stir in egg yolk and sufficient water to make mixture hold together. Chill for 30 minutes.

Filling:

1. Place pumpkin in a bowl, cover and cook for 10-12 minutes on HIGH, or until pumpkin is tender. Drain.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Mash pumpkin, stir in milk, eggs, maple or golden syrup, flour and spices until well combined.
4. Roll out pastry to line a 10 inch (25 cm) greased removable base flan tin. Cook on Low Rack for 7 minutes on LOW MIX/BAKE.
5. Pour pumpkin filling over pastry and sprinkle with nutmeg.
6. Bake on Low Rack for 15-18 minutes on LOW MIX/BAKE.
7. Serve hot or cold.

Country Inn Cheesecake


Serves: 8

Ingredients:

Pastry:
1 1/2 cups all-purpose (plain) flour
1 teaspoon baking powder
1/4 cup caster sugar
5 ounces (150 g) butter
1 tablespoon water
Filling:
1 pound (500 g) ricotta cheese
2 tablespoons cream sherry
3/4 cup caster sugar
1/3 cup all-purpose (plain) flour
1/4 cup thickened cream
1/2 pint (300 ml) sour cream
6 eggs, separated

Convection Microwave Method:

Pastry:

1. Combine flour, baking powder and caster sugar. Rub in butter and water until mixture holds together. Wrap in greaseproof paper and chill for 1 hour.
2. Preheat oven to 350 degrees F (180 degrees C).
3. Roll pastry out and press evenly onto base and sides of a greased 9 inch (23 cm) spring form tin.
4. Bake 'blind' on Low Rack for 8-10 minutes on LOW MIX/BAKE. Cool.

Filling:

1. Beat together ricotta cheese, sherry, sugar, flour, cream, sour cream and egg yolks until smooth.
2. Beat egg whites until stiff peaks form, then fold into cheese mixture.
3. Pour into pastry case and bake on Low Rack for 30-40 minutes on LOW MIX/BAKE.
4. Allow to cool and chill for 1-2 hours before serving. Sprinkle with icing sugar.

Note: To blind bake, place a sheet of greaseproof paper over raw pastry and cover with a layer of baking or dried beans.

Baked Cheesecake

Serves: 6-8

Ingredients:

2 ounces (50 g) butter, melted
4 ounces (125 g) sweet plain biscuits, crushed
1 pound (500 g) cream cheese
Grated rind of 1 lemon
1 teaspoon vanilla essence
1/2 cup caster sugar
1/2 cup cream
2 eggs
Fresh fruit

Microwave Method:

1. Melt butter for 30 seconds on HIGH. Mix with crushed biscuits. Press into base of greased 9 inch (23 cm) round dish. Chill.
2. Beat cream cheese until smooth, add lemon rind, vanilla, sugar, cream and eggs. Pour into prepared base.
3. Cook for 10-12 minutes on MEDIUM.
4. Place a foil ring around outer edge of cheesecake. Cook for a further 5-8 minutes on MEDIUM, until center is set.
5. Chill before serving.
6. Decorate with fresh fruit.

Convection Microwave Method:

1. Melt butter for 30 seconds on HIGH. Mix with crushed biscuits. Press into base of greased 9 inch (23 cm) round dish. Chill.
2. Beat cream cheese until smooth, add lemon rind, vanilla, sugar, cream and eggs. Pour into prepared base.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Bake on Low Rack for 22-26 minutes on LOW MIX/BAKE.
5. Decorate with fresh fruit.

Tuesday, January 13, 2009

Trifle


Serves: 4

Ingredients:

1 packet port wine jelly crystals
1 1/2 cups boiling water
4 tablespoons custard powder
1 1/2 cups milk
1/2 cup sugar
1 teaspoon vanilla essence
1 cup whipped cream
12 macaroons
1 Madeira cake
1/2 cup sherry
8 ounces/250 g/1 punnet strawberries
8 ounces/250 g/1 punnet blueberries

Microwave Method:

1. Dissolve jelly crystals in boiling water. Refrigerate until partially set.
2. Blend custard powder with milk: add sugar and vanilla essence. Cook for 3-5 minutes on HIGH, stirring twice during cooking. Cool.
3. Fold half the whipped cream into custard.
4. Arrange macaroons and cake in the base of 4 individual serving dishes. Pour half the sherry over macaroons and cake. Top with a layer of strawberries, blueberries, jelly and custard.
5. Repeat layers. Chill for 2-3 hours.
6. Decorate with remaining whipped cream.

Pears with Creamy Caramel Sauce

Serves: 4

Ingredients:

1 tablespoon butter
1 tablespoon honey
1/4 cup chopped pecans or walnuts
3 tablespoons muesli
3 tablespoons coconut
4 medium firm pears
Caramel Sauce:
3 ounces (90 g) butter
3/4 cup brown sugar, lightly packed
1/2 pint (300 ml) carton cream
1 tablespoon cornflour
1 tablespoon water

Microwave Method:

1. Melt butter and honey for 30 seconds on HIGH.
2. Stir in nuts, muesli and coconut.
3. Peel pears and remove cores, leaving hollow centers. Fill centers with nut mixture.
4. Place pears in a casserole dish; top with caramel sauce. Cover and cook for 10-15 minutes on MEDIUM HIGH, or until pears are tender but hold their shape.
5. Allow to stand for 10 minutes before serving.

Caramel Sauce:

1. Melt butter for 1-1 1/2 minutes on HIGH.
2. Stir in sugar. Cook for 2-3 minutes on HIGH, stirring twice during cooking.
3. Allow to cool slightly. Stir in cream and blended cornflour and water. Cook for 3-4 minutes on MEDIUM HIGH, until mixture boils and thickens. Stir halfway through cooking.

Dried Fruit Compote

Serves: 4-6

Ingredients:

1 pound (500 g) mixed dried fruit
1 cup water
1/2 cup caster sugar
1/4 cup brandy
1/4 cup rum

Microwave Method:

1. Place dried fruit in a Pyrex bowl with water. Cover and cook for 2 minutes on HIGH.
2. Stir in sugar, cook a further 3-4 minutes on HIGH.
3. Stir in brandy and rum. Leave to mature overnight.
4. Reheat for 4-5 minutes on HIGH, stirring twice during cooking.
5. Serve hot over ice cream or cream.

Monday, January 12, 2009

Soups, Entrees and Appetizers

Take your choice from these exciting, top-of-the-menu ideas for successful entertaining or special family meals. Microwaving makes them effortless events from start to finish. Begin with a flavorsome creamy or clear soup from this collection of international winners, served piping hot or chilled. Or choose a light, simple but enticing entree such as Prawn Avocado or Pate with Melba Toast. Vegetable Frittata or Salmon and Cheese Parcels are only a few of the other spectacular entrees and appetizers guaranteed to dazzle your guests.

Entrees and Appetizers


Garlic Mussels
Garlic Prawns
Oysters in Macadamia Champagne Sauce
Pita Crisps
Prawn Creole
Smoky Bacon and Red Pepper Dip
Tagliatelle and Crab Salad

Soups

Bacon Tomato Soup
Bouillabaisse
Hearty Vegetable Soup
High-Fiber Soup
Long Soup
Minted Green Pea Soup
Pumpkin, Leek and Prawn Soup
Scallop, Carrot and Celery Soup
Seafood Soup
Thai Chicken Soup
Tomato and Carrot Soup
Vegetable Pasta Soup
Vichyssoise
Wonton Soup


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Passion Fruit Sorbet


Serves: 4-6

Ingredients:

2 cups sugar
3 cups water
Pulp of 6-8 passion fruit
2 egg whites

Microwave Method:

1. Dissolve sugar in water for 10 minutes on HIGH, stirring twice during cooking.
2. Bring to the boil and boil for 5 minutes on HIGH.
3. Cool overnight. Add passion fruit pulp.
4. Place in a large bowl and freeze for 2-4 hours, until partially frozen.
5. Break mixture up either with a fork or in a food processor.
6. Freeze again for 2 hours.
7. Beat egg whites until stiff. Fold into passion fruit sorbet.
8. Freeze until firm.

Mocha Creme Caramels

Serves: 6

Ingredients:

Caramel:
3/4 cup sugar
1 cup hot water
Custard:
2 teaspoons instant coffee
1 cup milk
2 eggs
2 egg yolks
1/4 cup caster sugar
1/4 pint (150 ml) carton cream

Microwave Method:

Caramel:

1. Place sugar and water in Pyrex bowl and stir. Cook for 2 minutes on HIGH. Stir again until sugar is dissolved.
2. Cook syrup for 14-16 minutes on HIGH, until mixture turns golden brown. Do not stir during cooking.
3. Pour caramel into greased base of 6 individual souffle dishes - it will set almost immediately.

Custard:

1. Dissolve coffee in milk and heat for 40 seconds on HIGH.
2. Place eggs, egg yolks and sugar in a bowl. Beat lightly. Add cream and milk; mix until well combined.
3. Pour into toffee-lined dishes. Place dishes in a circle on turntable.
4. Cook for 10 minutes on MEDIUM LOW. Allow to cool. Refrigerate overnight.
5. Serve chilled. Turn out onto serving plates.

Hot Chocolate Souffle


Serves: 4

Ingredients:

2 ounces (60 g) butter
1/2 cup all-purpose (plain) flour
2 tablespoons cocoa powder
1/2 pint (300 ml) milk
1 tablespoon vanilla essence
4 eggs, separated
1/3 cup caster sugar

Convection Microwave Method:

1. Melt butter in bowl for 30 seconds on HIGH. Beat in flour and cocoa powder.
2. Add milk to mixture, stirring well.
3. Cook for 4 minutes on HIGH, stirring twice. Add vanilla. Allow mixture to cool slightly.
4. Beat in yolks one at a time.
5. Preheat oven to 400 degrees F (200 degrees C).
6. Beat egg whites until soft peaks form. Gradually add caster sugar until peaks are stiff.
7. Gently fold beaten egg whites into the chocolate sauce.
8. Pour mixture into greased and sugared 6-cup souffle dish.
9. Bake for 20-22 minutes on CONVECTION. Dust with icing sugar. Serve hot with whipped cream.

Ground Beef

In these hard economic times, we are all looking for ways to stretch the family food budget and using ground beef is one of the best ways to achieve this. Ground beef is such a versatile food and can be used in a wide range of cuisines from Italian to Thai. Using these delicious, economical recipes you could serve ground beef several times a week and your family would never notice.

All-Bran Meatloaf
Aussie Meat Pie
Cabbage Rolls with Tomato Sauce
Easy Lasagna
High-Fiber Meatloaf
Italian Spaghetti Sauce
Lasagna
Meatballs in Tomato Sauce
Minted Picnic Loaf
Shepherd's Pie
Texas Meatballs and Rice
Wholemeal Macaroni Pie
Wonton Soup


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Fish and Seafood

Cooking fish and shellfish, fresh or canned, in a microwave oven opens up a whole new prospect of seafood cuisine. Apart from the speed with which you can bring any of these deliciously fishy dishes from kitchen to table, you will discover how their fresh, natural flavors and moisture have been retained. Serve Prawn Creole, Tagliatelle and Crab Salad or Oysters in Macadamia Champagne Sauce as elegant first courses, or Whole Baked Snapper, Spinach and Salmon Loaf or Seafood Puff Pie as hearty main meals full of the ocean's goodness. Here's a great catch!

Bacon Wrapped Prawns
Baked Avocado with Crab Meat
Bombay Avocado Scallops
Bouillabaisse
Cheesy Salmon Pie
Cheesy Salmon Rolls
Citrus Prawn Fettuccine
Clam Chowder
Crab Mornay
Creamy Prawn Creole
Creole Jambalaya
Curried Fish with Roasted Peanuts
Fish Florentine
Fish Tomato Medley
Fish with Crunchy Camembert Topping
Fruity Prawn Curry
Garlic Mussels
Garlic Prawns
Gingered Prawn and Snow Pea Noodles
Lemon and Herb Salmon Fillets
Macaroni and Shrimp Au Gratin
Microwave Dim Sims
Octopus Salad
Oriental Seafood Salad
Osso Bucco
Oysters in Macadamia Champagne Sauce
Oysters Kilpatrick
Paella
Pasta with Curry Prawn Sauce
Peppered Squid
Prawn Creole
Pumpkin, Leek and Prawn Soup
Salmon Pate
Satay Prawns
Scallop and Vegetable Combination
Scallop, Carrot and Celery Soup
Seafood Combo
Seafood Lasagna
Seafood Medley
Seafood Puff Pie
Seafood Soup
Spaghetti Marinara
Spanish Rice
Spanish Shrimp
Spinach and Salmon Loaf
Squid in Tomato and Wine Sauce
Tagliatelle and Crab Salad
Tuna Loaf
Tuna Steaks with Mustard and Peppercorn Sauce
Whole Baked Snapper
Zucchini and Sea Perch Rissoles


Return to Recipe Collections Index

Saturday, January 10, 2009

Caramel Rice Pudding

Serves: 4-6

Ingredients:

1 cup rice
3 cups water
13 ounce (400 g) can condensed milk
1 tablespoon butter
1 tablespoon lemon juice
3 eggs, separated
1 tablespoon vanilla essence
2 tablespoons caster sugar
2 teaspoons cinnamon sugar*
2 teaspoons cinnamon
* Microwave method only

Microwave Method:

1. Place rice and water in a large Pyrex bowl. Cook for 12-15 minutes on HIGH, or until tender. Drain.
2. Mix condensed milk and butter together. Cook for 5-6 minutes on HIGH, stirring every 30 seconds. (Caramel will boil over if not stirred).
3. Stir cooked rice, lemon juice, egg yolks and vanilla essence into caramel. Pour into a 2-quart (litre) pudding bowl.
4. Beat egg whites until stiff, gradually beat in sugar. Spoon over rice pudding.
5. Sprinkle with cinnamon sugar. Bake for 8-10 minutes on MEDIUM.
6. Stand 5 minutes before serving.

Note: Only use cinnamon sugar when cooking in microwave mode.

Convection Microwave Method:

1. Place rice and water in a large Pyrex bowl. Cook for 12-15 minutes on HIGH, or until tender. Drain.
2. Mix condensed milk and butter together. Cook for 5-6 minutes on HIGH, stirring every 30 seconds. (Caramel will boil over if not stirred).
3. Stir cooked rice, lemon juice, egg yolks and vanilla essence into caramel. Pour into a 2-quart (litre) pudding bowl.
4. Preheat oven to 350 degrees F (180 degrees C).
5. Beat egg whites until stiff, gradually beat in sugar. Spread over rice pudding.
6. Sprinkle with cinnamon.
7. Bake on Low Rack for 10 minutes on LOW MIX/BAKE.

Date Chocolate Torte

Serves: 6-8

Ingredients:

8 ounces (250 g) dates
8 ounces (250 g) almonds
8 ounces (250 g) dark chocolate
6 egg whites
1/2 cup caster sugar

Microwave Method:

1. Place dates in food processor and finely chop. Remove and place in a bowl.
2. Process almonds and chocolate into chunky pieces.
3. Beat egg whites until stiff; gradually add caster sugar.
4. Fold through almonds, chocolate and dates.
5. Pour into a lightly greased 10 inch (25 cm) pie plate. Cook for 10-12 minutes on MEDIUM/HIGH.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Place dates in food processor and finely chop. Remove and place in a bowl.
3. Process almonds and chocolate into chunky pieces.
4. Beat egg whites until stiff; gradually add caster sugar.
5. Fold through almonds, chocolate and dates.
6. Pour into lightly greased 10 inch (26 cm) pie dish. Cook on Low Rack for 13-15 minutes on LOW MIX/BAKE.

Lemon Meringue Pie


Serves: 8

Ingredients:

Pastry:
1 1/2 cups all-purpose (plain) flour
2/3 cup cornflour
1/4 cup caster sugar
6 ounces (185 g) butter
1 tablespoon water
Filling:
1 cup sugar
3 tablespoons cornflour
1 cup water
Grated rind of 1 lemon
2 ounces (60 g) butter
4 eggs, separated
1/2 cup lemon juice
1/3 cup sugar, extra

Microwave Method:

Pastry:

1. In a large bowl combine all-purpose flour, cornflour and sugar. Roughly chop butter into small pieces and rub into flour with fingertips until mixture resembles fine breadcrumbs. Gradually add water until mixture forms a ball.
2. Press pastry into a 9 inch (23 cm) pie plate.
3. Cook for 4-5 minutes on HIGH. Cool.

Filling:

1. Place sugar and cornflour in a Pyrex jug. Mix to a paste with water. Add lemon rind. Cook for 3 minutes on HIGH, until mixture comes to the boil.
2. Add butter, egg yolks and lemon juice. Cook a further 3 minutes on HIGH, stirring once during cooking. Chill filling for 1 hour.
3. Spoon filling into pastry case.
4. Beat egg whites until stiff, gradually add extra 1/3 cup sugar.
5. Spread meringue over pie. Cook for 4-5 minutes on HIGH.
6. Chill until ready to serve.

Convection Microwave Method:

Pastry:

1. In a large bowl combine all-purpose flour, cornflour and sugar. Roughly chop butter into small pieces and rub into flour with fingertips until mixture resembles fine breadcrumbs. Gradually add water until mixture forms a ball.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Press pastry into base and sides of a greased 9 inch (23 cm) spring form tin.
4. Place on Low Rack, cook for 10 minutes on CONVECTION.

Filling:

1. Place sugar and cornflour in a Pyrex jug. Mix to a paste with water. Add lemon rind. Cook for 3 minutes on HIGH, until mixture comes to the boil.
2. Add butter, egg yolks and lemon juice. Cook a further 3 minutes on HIGH, stirring once during cooking. Chill filling for 1 hour.
3. Spoon filling into pastry case.
4. Preheat oven to 325 degrees F (160 degrees C).
5. Beat egg whites until stiff, gradually add extra 1/3 cup sugar.
6. Spread meringue over pie and cook on Low Rack for 15-20 minutes on LOW MIX/BAKE.
7. Chill until ready to serve.

Wednesday, January 7, 2009

Peanut Butter Dream Bars


Makes: 18

Ingredients:

Base:
1/3 cup peanut butter
2 ounces (60 g) butter, melted
1/2 cup brown sugar
1 cup all-purpose (plain) flour
1/4 cup black coffee
Topping:
8 ounces (250 g) Nestle Milk Choc Bits
13 ounce (400 g) can Nestle sweetened condensed milk
1 cup shredded coconut

Microwave Method:

Base:

1. Mix peanut butter, butter and brown sugar together.
2. Stir in flour and coffee. Press into base of a greased 10 x 8 (26 x 20 cm) rectangular dish.
3. Cook for 3-4 minutes on HIGH. Allow to cool slightly.

Topping:

1. Top with choc bits and drizzle with condensed milk. Sprinkle with coconut.
2. Cook for 12-14 minutes on MEDIUM HIGH.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).

Base:

1. Mix peanut butter, butter and brown sugar together.
2. Stir in flour and coffee. Press into the base of a greased 10 x 8 (26 x 20 cm) slab tin.
3. Place on Low Rack. Bake for 8-10 minutes on CONVECTION. Allow to cool slightly.

Topping:

1. Top with choc bits and drizzle with condensed milk. Sprinkle with coconut.
2. Cook for 12-14 minutes on MEDIUM HIGH.

Moist Christmas Pudding

Makes: 1

Ingredients:

8 ounces (250 g) butter or margarine
1 1/4 cups brown sugar
4 eggs
2 pound (1 kg) mixed fruit
1 cup pie apple
1 cup all-purpose (plain) flour
1 1/2 cups breadcrumbs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ginger
1 tablespoon golden syrup
2 tablespoons Parisienne essence
1/2 cup sweet sherry

Microwave Method:

1. Cream butter and sugar together. Beat in eggs.
2. Add fruit alternately with combined flour, breadcrumbs and spices. Fold in remaining ingredients.
3. Pour mixture into a microwave 1.5-quart (litre) pudding bowl. Cook for 30 minutes on MEDIUM LOW/DEFROST.
4. Cover outside edge of pudding bowl with 3/4 inch (2 cm)-wide foil collar. Continue cooking 10-15 minutes on MEDIUM LOW/DEFROST. Allow to stand 10 minutes before turning out.

Pumpkin Muffins


Makes: 12

Ingredients:

1 cup all-purpose (plain) flour
2/3 cup caster sugar
1 1/2 teaspoons mixed spice
1 teaspoon baking powder
1/2 cup pecans, chopped
1/2 cup sultanas
1/2 cup cooked pumpkin
1/4 cup milk
1 egg, beaten
3 tablespoons oil

Microwave Method:

1. Combine the first 6 ingredients. Mix well.
2. Add remaining ingredients and stir until dry ingredients are moistened.
3. Divide the batter evenly into a greased muffin tray.
4. Cook for 4-6 minutes on MEDIUM HIGH.
5. Allow to stand 1-2 minutes before turning out.
6. Serve hot with butter.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine the first 6 ingredients. Mix well.
3. Add remaining ingredients and stir until dry ingredients are moistened.
4. Divide the batter evenly into a greased muffin tin.
5. Place on Low Rack. Bake for 12-14 minutes on LOW MIX/BAKE.
6. Serve hot with butter.

Sesame Cheese Biscuits


Makes: 24 (bottom in photo)

Ingredients:

1 cup self-rising (raising) flour
4 ounces (125 g) butter
2 ounces (60 g) blue cheese
2 tablespoons Parmesan cheese
1/4 cup chopped chives
1/2 cup sesame seeds

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Place flour in a bowl. Rub butter into flour until mixture resembles fine breadcrumbs.
3. Add blue cheese, Parmesan cheese and chives. Knead into a ball. Wrap in greaseproof paper and chill 30 minutes.
4. Roll heaped teaspoonfuls into balls and roll in sesame seeds.
5. Place on lightly greased pizza trays. Bake 14-16 minutes on CONVECTION.

Sponge Cake

Ingredients:

5 eggs
3/4 cup caster sugar
1 1/4 cups self-rising (raising) flour, sifted
Salt
1 tablespoon butter
1/3 cup boiling hot water
1/2 cup coconut (for microwave method only)

Microwave Method:

1. Toast half cup coconut in an oven bag for 3-4 minutes on HIGH until golden brown. Toss every minute.*
2. Lightly grease a 2-quart (litre) pudding dish. Coat base and sides with toasted coconut.
3. Beat eggs and caster sugar until thick and creamy.
4. Fold in flour and salt.
5. Combine butter and water, fold into sponge mixture.
6. Pour into prepared dish.
7. Place on a rack, cook for 5-6 minutes on MEDIUM HIGH.
8. Allow to stand, covered with foil, for 10-15 minutes, before turning out.
9. For serving, cut in half and fill with cream and strawberries, dust with icing sugar.

* Coconut assists the rising of the cake when cooking in microwave mode.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Beat eggs and caster sugar until thick and creamy.
3. Fold in flour and salt.
4. Combine butter and water, fold into sponge mixture.
5. Pour into a greased 8 inch (20 cm) round cake tin.
6. Place on Low Rack, cook for 18-19 minutes on LOW MIX/BAKE. Allow to cool.
7. For serving, cut in half and fill with cream and strawberries, dust with icing sugar.

Lemon Honey Snaps

Makes: 36

Ingredients:

4 eggs
3/4 cup caster sugar
3/4 cup lemon juice
2 teaspoons lemon rind
4 ounces (125 g) butter, roughly chopped
1 packet Honey Snaps
12 ounces (375 g) cream cheese

Microwave Method:

1. Beat eggs and sugar in a Pyrex jug.
2. Gradually stir in lemon juice. Add lemon rind and chopped butter.
3. Cook for 6-8 minutes on MEDIUM HIGH, stirring every 2 minutes.
4. Place 6 biscuits on the turntable, cook for 1-1 1/4 minutes on HIGH. Press into patty tins while warm. Allow to cool. Repeat with remaining biscuits.
5. Beat cream cheese until soft. Gradually beat in cooled lemon butter. Refrigerate overnight.
6. Spoon lemon cheese into shaped biscuits.
7. Store in refrigerator.

Diabetic Fruit Cake

Ingredients:

2 1/2 cups fruit medley
1 cup orange juice
1/4 cup apple juice
3/4 cup grated raw pumpkin
1/4 cup grated carrots
3/4 cup grated apple
1 tablespoon cocoa powder
1 teaspoon mixed spice
2 egg whites, lightly beaten
1 1/4 cups wholemeal self-rising (raising) flour
1 teaspoon baking powder
1/4 cup skim milk powder

Microwave Method:

1. Combine fruit with orange juice and apple juice. Cook for 10 minutes on HIGH. Cool.
2. Stir in remaining ingredients. Mix well.
3. Spoon into a 8 inch (20 cm) ring container.
4. Cook 8-10 minutes on MEDIUM HIGH.
5. Stand, covered with foil, for 5 minutes before turning out.

Convection Microwave Method:

1. Combine fruit with orange juice and apple juice. Cook for 10 minutes on HIGH. Cool.
2. Preheat oven to 325 degrees F (160 degrees C).
3. Stir in remaining ingredients. Mix well.
4. Spoon into a greased 8 inch (20 cm) ring tin.
5. Place on Low Rack. Bake for 22-26 minutes on LOW MIX/BAKE.

Note: Makes approximately 24 portions of diabetic food.

Coconut Lemon Slice


Makes: 18

Ingredients:

Base:
2 ounces (60 g) butter
1/2 cup sugar
1 egg
1 1/2 cups flour
Filling:
13 ounce (400 g) can sweetened condensed milk
2 egg yolks
1/2 cup lemon juice
Topping:
1/2 cup coconut
1/2 cup sugar
1 egg

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Lightly grease a slab tin.

Base:

1. Cream butter and sugar until light and fluffy.
2. Beat in egg.
3. Fold in flour; mix until well combined.
4. Press into prepared tin.
5. Cook for 8 minutes on LOW MIX/BAKE. Cool slightly.

Filling:

1. Mix condensed milk, yolks and lemon juice together. Pour over base.

Topping:

1. Combine coconut, sugar and egg; pour over lemon mixture.
2. Cook a further 12 minutes on LOW MIX/BAKE.

Chocolate Cake

Ingredients:

6 ounces (175 g) Nestle Milk Choc Melts
3 1/2 ounces (100 g) butter
1/2 cup sour cream
1 1/4 cups warm water
1 egg, lightly beaten
2 1/2 cups self-rising (raising) flour, sifted
1 cup brown sugar
1/2 teaspoon baking powder

Microwave Method:

1. Place chocolate and butter in a large bowl. Melt for 2-3 minutes on HIGH, stirring during cooking.
2. Add sour cream and water. Cook a further 1 minute on HIGH. Mix well.
3. Stir in egg, flour, sugar and baking powder.
4. Mix well, pour into a greased 9 inch (23 cm) ring dish.
5. Cook for 8-10 minutes on HIGH. Allow to stand 10 minutes before turning out.

Apricot and Almond Upside-Down Cake


Ingredients:

3 1/2 ounces (100 g) dried apricots
1 cup water
2 ounces (60 g) butter
1/2 cup brown sugar
Whole blanched almonds
3 1/2 ounces (100 g) butter, extra
1/2 cup caster sugar
2 eggs, beaten
1/4 cup ground almonds
1 1/4 cups self-rising (raising) flour, sifted

Microwave Method:

1. Place apricots and water in a bowl. Cook for 2-3 minutes on HIGH or until soft. Cool.
2. Melt butter for 45 seconds on HIGH. Stir in brown sugar and spread evenly over bottom of 9 x 5 inch (24 x 13 cm) loaf dish.
3. Drain apricots, reserving 1/2 to 2/3 cup liquid.
4. Arrange apricots and almonds in the base of the dish.
5. Cream butter and sugar until fluffy.
6. Gradually add beaten eggs and ground almonds.
7. Add flour and reserved juice alternately, mix thoroughly.
8. Spoon over brown sugar and apricots.
9. Place cake on a rack, cook for 7-8 minutes on HIGH.

Convection Microwave Method:

1. Place apricots and water in a bowl. Cook for 2-3 minutes on HIGH or until soft. Cool.
2. Melt butter for 45 seconds on HIGH. Stir in brown sugar and spread evenly over bottom of 9 x 5 inch (24 x 13 cm) bar tin.
3. Preheat oven to 325 degrees F (160 degrees C).
4. Drain apricots, reserving 1/2 to 2/3 cup liquid.
5. Arrange apricots and almonds in the base of the tin.
6. Cream butter and sugar until fluffy.
7. Gradually add beaten eggs and ground almonds.
8. Add flour and reserved juice alternately, mix thoroughly.
9. Spoon over brown sugar and apricots.
10. Place on Low Rack. Bake for 22 minutes on LOW MIX/BAKE. Allow to stand before turning out. Serve warm or cold with whipped cream.

Monday, January 5, 2009

Orange Walnut Bread


Makes: 24-36 slices

Ingredients:

3 egg whites
1/2 cup caster sugar
Grated rind of 1 orange
1 cup all-purpose (plain) flour
1 cup walnut pieces

Microwave Method:

1. Beat egg whites until soft peaks form. Gradually add sugar, beating well.
2. Fold in orange rind, flour and walnuts.
3. Spoon mixture into 9 x 4 inch (22 x 11 cm) loaf dish.
4. Cook for 5-7 minutes on HIGH.
5. Cool. Wrap in foil and refrigerate overnight.
6. Next day, cut into thin slices and place on turntable.
7. Cook 6-8 slices for 1 minute on HIGH.
8. When cool, slices will become crisp.

Convection Microwave Method:

1. Preheat oven to 325 degrees F (160 degrees C).
2. Beat egg whites until soft peaks form. Gradually add sugar, beating well.
3. Fold in orange rind, flour and walnuts.
4. Spoon mixture into 9 x 4 inch (22 x 11 cm) bar tin.
5. Place on Low Rack. Bake for 16 minutes on LOW MIX/BAKE.
6. Cool. Wrap in foil and refrigerate overnight.
7. Next day, cut into thin slices and place on carousel.
8. Cook 6-8 slices for 1 minute on HIGH.
9. When cool, slices will become crisp.

Caramel Oat Slice

Makes: 18

Ingredients:

Base:
4 ounces (125 g) butter
1/2 cup sugar
1 teaspoon vanilla essence
1 cup coconut
1 cup all-purpose (plain) flour
Filling:
13 ounce (400 g) can condensed milk
2 ounces (60 g) butter
2 tablespoons golden syrup
Topping:
2 ounces (60 g) butter
1 tablespoon golden syrup
1 cup coconut
1/2 cup rolled oats

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).

Base:

1. Cream butter, sugar and vanilla until light and fluffy.
2. Add coconut and flour; mix well.
3. Press into a greased slab tin.
4. Bake for 10-12 minutes on LOW MIX/BAKE.
5. Remove from oven and cool slightly.

Filling:

1. Combine all ingredients in a jug.
2. Cook for 5-6 minutes on HIGH, beating every minute, until mixture is golden. Pour over pastry base.

Topping:

1. Combine butter and golden syrup. Cook for 1 minute on HIGH.
2. Stir into combined coconut and rolled oats.
3. Sprinkle topping over caramel filling.
4. Bake for a further 10 minutes on LOW MIX/BAKE.
5. Remove from oven and allow to cool before cutting.