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.

Blueberry Muffins

Makes: 18 (top right in photo)

Ingredients:

2 cups self-rising (raising) flour, sifted
1/2 teaspoon bicarbonate of soda
1/2 cup bran
2 tablespoons sugar
1/2 cup milk
1/4 cup sour cream
2 eggs, lightly beaten
3 ounces (90 g) butter, melted
8 ounces (250 g/punnet) blueberries

Microwave Method:

1. Mix flour, bicarbonate of soda, bran and sugar together.
2. Make a well in the center, and mix in milk, sour cream, eggs and butter until combined.
3. Fold through blueberries.
4. Spoon into a greased muffin tray.
5. Cook for 3 1/2-4 minutes on MEDIUM HIGH.
6. Allow to stand 1-2 minutes before turning out.
7. Serve hot with whipped cream.

Convection Microwave Method:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Mix flour, bicarbonate of soda, bran and sugar together.
3. Make a well in the center, and mix in milk, sour cream, eggs and butter until combined.
4. Fold through blueberries.
5. Spoon into a greased muffin tin.
6. Place on Low Rack. Bake for 10-12 minutes on LOW MIX/BAKE.
7. Serve warm with whipped cream.

Fruity Crown Roast Lamb

Serves: 4-6

Ingredients:

1 crown roast of lamb (approx. 10 chops)
1 tablespoon butter
1 small onion, finely chopped
1 apple, peeled, cored and finely chopped
1/2 cup wholemeal breadcrumbs
1 cup seedless prunes, chopped
1/4 cup walnuts, chopped
1 tablespoon chopped parsley
Salt and pepper

Microwave Method:

1. Place butter and onion in a Pyrex bowl. Cook for 1 minute on HIGH.
2. Add apple, cook for further 1 minute on HIGH.
3. Stir in breadcrumbs, prunes, walnuts and parsley. Season with salt and pepper.
4. Fill center cavity of crown roast with seasoning. Shield edges of chops with foil to prevent charring.
5. Place on a rack. Cook for 18-20 minutes on MEDIUM (for medium) or 22-25 minutes (for well done).

Texas Meatballs and Rice

Serves: 4-6

Ingredients:

1/4 cup long grain rice
1 pound (500 g) ground topside beef (mince)
1 egg, beaten
1 1/2 teaspoons chili powder
13 1/2 (425 g) can tomatoes, roughly chopped
1 large onion, thinly sliced into rings
1 large green pepper (capsicum), chopped

Microwave Method:

1. Place rice in a 2-3 quart (litre) casserole dish and cover with 2 cups of hot water.
2. Cook, uncovered, for 10 minutes on HIGH; rinse and drain.
3. Mix beef, egg and chili powder together in a bowl.
4. Shape into 2 inch (5 cm) balls.
5. Place in a 2 quart (litre) casserole.
6. Cook for 6 minutes on HIGH, turning halfway through cooking; drain off juices.
7. Combine rice, tomatoes, onion and pepper; mix well. Cover meatballs with mixture.
8. Cover and cook for 8-10 minutes on MEDIUM or until onions are tender.

Continental Roll

Serves: 4-6

Ingredients:

2 pound (1 kg topside, butterflied open
8 slices Italian salami
Cracked black peppercorns
1 cup fresh breadcrumbs
1/4 cup Parmesan cheese
1 onion, finely chopped
1 tablespoon chopped parsley
1 egg
1/2 pint (300 ml) sour cream
3 tablespoons French mustard

Convection Microwave Method:

1. Arrange salami over meat. Sprinkle with black pepper.
2. Combine breadcrumbs, Parmesan cheese, onion, parsley and egg. Mix well. Spread over meat.
3. Roll up lengthwise (as for a Swiss roll); secure with string.
4. Place on Low Rack; cook for 25-30 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C). Turn over halfway through cooking.
5. Combine sour cream and French mustard. Serve with hot or cold roll.