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.