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.

Curried Pocket Breads

Makes: 8

Ingredients:

1 sweet potato, peeled and cubed
2 tablespoons olive oil
1 small onion, chopped
2 tablespoons curry paste
2 tablespoons flour
1 cup water
10 ounce (310 g) can red kidney beans, drained
10 ounce (310 g) can corn kernels, drained
4 small pocket breads

Microwave Method:

1. Place potato in a small bowl. Cover with water and a lid. Cook for 7-9 minutes on HIGH, drain.
2. Place oil and onion into a bowl. Cook for 2-3 minutes on HIGH.
3. Stir in curry paste and flour. Cook for 30 seconds-1 minute on HIGH.
4. Gradually stir in water. Cook for 4-5 minutes on HIGH, stirring halfway through cooking.
5. Fold through kidney beans, corn and potato. Heat for 3-4 minutes on HIGH.
6. Place pocket bread on turntable. Heat for 30-50 seconds on HIGH.
7. Cut bread in half and spoon in filling.

Convection Microwave Method:

1. Place potato in a small bowl. Cover with water and a lid. Cook for 7-9 minutes on HIGH, drain.
2. Place oil and onion into a bowl. Cook for 2-3 minutes on HIGH.
3. Stir in curry paste and flour. Cook for 30 seconds-1 minute on HIGH.
4. Gradually stir in water. Cook for 4-5 minutes on HIGH, stirring halfway through cooking.
5. Fold through kidney beans, corn and potato. Heat for 3-4 minutes on HIGH.
6. Place pocket bread on he Low Rack and heat for 6-8 minutes on CONVECTION 400 degrees F/200 degrees C.
7. Cut bread in half and spoon in filling.

1 serve = 6 g fat, 1 g saturated fat.

Streusel Pecan Gingerbread

Ingredients:

4 ounces (125 g) butter
3/4 cup golden syrup
1 egg, lightly beaten
1 1/4 cups milk
1 1/2 cups self-rising (raising) flour
1 tablespoon ground ginger
1/4 cup brown sugar
1/4 cup pecans, chopped coarsely
1 teaspoon ground cinnamon

Microwave Method:

1. Melt butter for 1 minute on HIGH, or until melted. Stir in golden syrup.
2. Gradually beat golden syrup, egg and milk into flour and ginger. Beat until well combined.
3. Pour mixture into a greased 10 x 4 inch (25 x 11 cm) loaf dish.
4. Top with brown sugar, pecans and cinnamon.
5. Place on a roasting rack and cook for 10-12 minutes on MEDIUM HIGH.
6. Allow to cool in dish overnight. Serve sliced with butter.

Convection Microwave Method:

1. Melt butter for 1 minute on HIGH, or until melted. Stir in golden syrup.
2. Preheat oven to 300 degrees F (150 degrees C).
3. Gradually beat golden syrup, egg and milk into flour and ginger. Beat until well combined.
4. Pour mixture into a greased and lined base of a 10 x 5 inch (24 x 14 cm) loaf tin.
5. Top with brown sugar, pecans and cinnamon.
6. Place on Low Rack and cook for 35-36 minutes on LOW MIX/BAKE.
7. Allow to cool in tin overnight. Serve sliced with butter.

Pumpkin Damper

Serves: 6

Ingredients:

2 cups self-rising (raising) flour
1 cup wholemeal self-rising (raising) flour
1/2 teaspoon salt
3 ounces (90 g) butter
2 cups mashed pumpkin (approx. 1/2 pound/500 g)
Milk
1 tablespoon sesame seeds

Convection Microwave Method:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Sift flours and salt together.
3. Rub in butter until mixture resembles breadcrumbs.
4. Make a well in the center; add pumpkin and enough milk to form a dough.
5. Knead into a round shape on a lightly floured surface. Place on a greased pizza tray.
6. Cut across top of damper, about 1/2 inch (1 cm) deep).
7. Brush with extra milk, sprinkle with sesame seeds and dust with flour.
8. Cook for 25-30 minutes on LOW MIX/BAKE.

Crusty Bread

Makes: 1 loaf/12 rolls

Ingredients:

6 cups flour
2 1/2 teaspoons salt
1 1/2 teaspoons sugar
Sachet dry yeast
2 cups lukewarm water
1 tablespoon oil
1 tablespoon sesame seeds

Convection Microwave Method:

1. Combine flour, salt, sugar and yeast in a large bowl; make a well in the center. Pour in water and oil.
2. Mix with a wooden spoon until almost all the flour is combined, then knead to form a soft dough. Knead for 5 minutes.
3. Place in a lightly greased bowl; cover with plastic wrap. Prove for 10 minutes on CONVECTION 160 degrees F (70 degrees C), followed by 10 minutes on CONVECTION 100 degrees F (40 degrees C), until dough has doubled in size.
4. Turn out and knead lightly. Shape to fit a 9 x 5 inch (24 x 13 cm) greased bar tin.
5. Cover with plastic wrap and prove for 10 minutes on CONVECTION 160 degrees F (70 degrees C), followed by 10 minutes on CONVECTION 100 degrees F (40 degrees C). Remove dough from oven.
6. Preheat oven to 425 degrees F (220 degrees C).
7. Brush top of dough with milk and sprinkle with sesame seeds.
8. Place on Low Rack, cook for 20-23 minutes on LOW MIX/BAKE, until bread sounds hollow when tapped.

Crusty Bread Rolls:

1. Follow steps above, but divide dough into 12 equal portions.
2. Knead each roll. Place into a 11 x 7 inch (27 x 18 cm) slab tin.
3. Cook for 20-22 minutes on LOW MIX/BAKE.

Hot Cross Buns

Makes: 12

Ingredients:

1 1/2 cups milk
2 sachets (7 g) dry yeast
4 cups flour
1 teaspoon salt
1/2 teaspoon mixed spice
1/2 teaspoon cinnamon
1/4 cup sugar
2 ounces (60 g) butter
1 egg, lightly beaten
1 cup sultanas
Paste for Crosses:
1/3 cup all-purpose (plain) flour
3 tablespoons water
Glaze:
1 tablespoon sugar
2 tablespoons boiling water
1 teaspoon gelatin

Convection Microwave Method:

1. Heat milk for 1 minute on HIGH. Stir in yeast. Prove yeast for 10 minutes on CONVECTION 160 degrees F (70 degrees C).
2. Sift together flour, salt, mixed spice and cinnamon. Stir in sugar.
3. Rub in butter. Mix in egg, yeast mixture and sultanas. Turn out onto floured surface. Knead for 5 minutes.
4. Place into a greased bowl and cover with plastic wrap. Prove for 10 minutes on CONVECTION 160 degrees F (70 degrees C) followed by 10 minutes on CONVECTION 100 degrees F (40 degrees C), until dough has doubled in size.
5. Turn out and knead lightly.
6. Divide mixture into 12 equal portions. Knead each roll.

Prove:

1. Place into a greased 11 x 7 inch (27 x 18 cm) slab tin. Cover with plastic wrap for 10 minutes on CONVECTION 160 degrees F (70 degrees C) followed by 10 minutes on CONVECTION 100 degrees F (40 degrees C).
2. Preheat oven to 400 degrees F (200 degrees C).

Paste:

1. Mix all-purpose flour and water to a smooth paste. Pipe crosses on top of each bun.
2. Place buns on Low Rack, cook for 15-20 minutes on LOW MIX/BAKE.
3. Cool on a wire rack.

Glaze:

1. Combine sugar and boiling water. Sprinkle gelatin over top. Cook for 30 seconds on HIGH. Brush over buns.

Orange Gingerbread

Ingredients:

2 1/2 cups self-rising (raising) flour
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
2 teaspoons ginger
1 teaspoon cinnamon
2/3 cup caster sugar
4 ounces (125 g) butter
2 tablespoons golden syrup
Grated rind and juice of 1 orange
2 eggs, beaten
3 tablespoons milk
2 tablespoons mixed peel, finely chopped
Icing sugar

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Sift all dry ingredients in a large bowl; stir in sugar. Rub in butter until mixture resembles fine breadcrumbs.
3. In a smaller bowl, combine golden syrup, orange rind and juice, eggs, milk and mixed peel.
4. Pour this mixture into flour; mix well.
5. Pour into a greased 9 x 4 inch (22 x 11 cm) loaf tin.
6. Place on Low Rack and cook for 25-27 minutes at LOW MIX/BAKE.
7. Cool on wire rack. Dust lightly with icing sugar.

Breads and Pastries

The advantages of convection microwave cookery are boundless, and particularly welcome to modern cooks who love old-fashioned foods but can't cope with time-consuming methods. Now you can bake breads, buns, tarts, pies and pastries with these traditional or especially created recipes in minutes rather than hours! The combination of fan-forced browning/microwave gives a golden, crisp appearance with a perfect texture. Bake breads and pastries to your heart's content and see how fast you can do it!

Apple Pie
Blueberry Pie
Crusty Bread
Hot Cross Buns
Maple Pumpkin Pie
Nutty Pear Pie
Orange Gingerbread
Orange Walnut Bread
Pecan Pie
Profiteroles
Pumpkin Damper
Quiche Lorraine
Rum Baba
Streusel Pecan Gingerbread

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