Butter Cake

Makes: 1 cake

Ingredients:

4 ounces (125 g) butter
1 teaspoon vanilla essence
1/2 cup caster sugar
2 eggs
2/3 cup self-rising (raising) flour
1/2 cup all-purpose (plain) flour
2 tablespoons milk

Convection Microwave Method:

1. Preheat oven to 325 degrees F (160 degrees C).
2. Grease and line a 8 inch (20 cm) round cake tin.
3. Cream butter, vanilla and sugar until light and fluffy.
4. Add eggs one at a time and beat well.
5. Stir in half the sifted flour with half the milk. Mix well. Stir in remaining flour and milk.
6. Spread mixture in prepared tin. Place on Low Rack. Bake for 17 minutes on LOW MIX/BAKE.

Variations:

Cinnamon Nut Cake: Sprinkle top of the cake with 1/4 cup slivered almonds and 2 teaspoons of cinnamon before baking.

Chocolate Cake: Stir 2 tablespoons of cocoa powder in with sifted flour.

Coconut Crunch Cake: Swirl the top of the cake with 3/4 cup of shredded coconut before baking.

Crunchy Cheese Biscuits

Makes: approx. 24 (top in photo)

Ingredients:

4 ounces (125 g) butter
3 ounces (90 g) cheddar cheese
Pinch salt
Pinch cayenne pepper
1 cup self-rising (raising) flour
1 cup crushed Cornflakes
1 egg
1 tablespoon milk

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Cream butter until soft. Add grated cheese, salt, pepper, sifted flour and Cornflakes.
3. Combine beaten egg and milk. (Reserve 2 teaspoons for glazing).
4. Add remaining egg and milk to Cornflake mixture.
5. Mix thoroughly.
6. Roll teaspoonfuls of mixture into balls. Place on lightly greased oven trays, about 2 inches (5 cm) apart. Press tops with fork.
7. Glaze with reserved egg and milk mixture.
8. Cook for 14-16 minutes on CONVECTION.
9. Cool on wire rack.

Chocolate Fudge Cake

Makes: 1 cake

Ingredients:

8 ounces (250 g) butter
3/4 cup caster sugar
2 eggs
1 teaspoon vanilla essence
1/2 pint (300 ml) sour cream
6 1/2 ounces (200 g) chocolate, melted
1 1/2 cups all-purpose (plain) flour
1/2 cup self-rising (raising) flour
1 teaspoon bicarbonate of soda

Convection Microwave Method:

1. Preheat oven to 325 degrees F (160 degrees C).
2. Cream butter and caster sugar until light and fluffy. Beat in eggs one at a time.
3. Beat in vanilla and sour cream. Stir in chocolate.
4. Fold through sifted flours and bicarbonate of soda.
5. Pour into a lightly greased 9 inch (24 cm) ring pan.
6. Place on Low Rack. Bake for 25-30 minutes on LOW MIX/BAKE.

Melon, Ham and Pasta Salad

Serves: 4-6

Ingredients:

2 cups spiral noodles
1 cup chopped ham
1 small rock melon, cut into chunks
1/2 cup French dressing
1/2 cup mayonnaise or sour cream
1 teaspoon horseradish
1/2 cup chives

Microwave Method:

1. Place pasta in a large bowl with 4 cups of hot water. Cook for 12-15 minutes on HIGH. Drain well.
2. Mix ham and melon into pasta.
3. In a large jar mix French dressing, mayonnaise or sour cream, and horseradish. Pour over pasta.
4. Season with salt and pepper. Chill for 1-2 hours.
5. Sprinkle with chopped chives before serving.

Honeyed Veal

Serves: 6

Ingredients:

1 boned shoulder veal (approx. 3 pound/1.5 kg)
3 tablespoons honey
2 tablespoons raisins
11 ounce (340 g) can mandarin and pineapple pieces, drained

Microwave Method:

1. Place veal, lean-side up, on a board, spread with 1 tablespoon honey.
2. Combine raisins, mandarin and pineapple pieces. Spread along the center of the meat.
3. Roll up tightly and secure with string.
4. Place onto a roasting rack and brush with 1 tablespoon honey.
5. Cook for 10 minutes on MEDIUM HIGH, then 15 minutes per pound/500 g on MEDIUM, turning over halfway through cooking and brushing with remaining honey.
6. Allow to stand, covered with foil, for 10-15 minutes before serving.

Convection Microwave Method:

1. Place veal, lean-side up, on a board, spread with 1 tablespoon honey.
2. Combine raisins, mandarin and pineapple pieces. Spread along the center of the meat.
3. Roll up tightly and secure with string.
4. Place roll on Low Rack and brush with 1 tablespoon honey.
5. Cook for 40-45 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C), turning over halfway through cooking and brushing with remaining honey.
6. Allow to stand, covered with foil, for 10-15 minutes before serving.

Malaysian Curry

Serves: 4-6

Ingredients:

4 slices bacon, chopped
2 onions, roughly chopped
2 sticks celery, sliced
1 ounce (30 g) butter
2 cloves garlic, crushed
1 tablespoon oil
2 pound (1 kg) blade steak, cubed
1/2 cup flour
2 teaspoons curry paste
1 tablespoon sugar
2 beef stock cubes
1-1 1/2 cups boiling water
1 apple, peeled and diced
1 tablespoon lemon juice
1/3 cup cream

Microwave Method:

1. Saute bacon, onions, celery, butter, garlic and oil for 3-4 minutes on HIGH.
2. Stir in meat, flour, curry paste, sugar, stock cubes and 1 cup boiling water.
3. Cover and cook for 35-40 minutes on MEDIUM.
4. Add apple and cook a further 2-3 minutes on MEDIUM.
5. Stir in lemon juice and cream.
6. Serve hot with boiled rice.

Convection Microwave Method:

1. Saute bacon, onions, celery, butter, garlic and oil for 3-4 minutes on HIGH.
2. Stir in meat, flour, curry paste, sugar, stock cubes and boiling water. Cook for 2 hours on SLOW COOK.
3. Add apple and cook for 2-3 minutes on HIGH.
4. Stir in lemon juice and cream.
5. Serve hot with boiled rice.