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.