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.

Caramel Pudding

Serves: 4-6

Ingredients:

1/4 cup sugar
1 tablespoon water
1 teaspoon vinegar
1/2 pint (300 ml) carton cream
2 thick slices of white bread, crusts removed and diced
13 1/2 ounce (425 g) can black pitted cherries, halved
1/3 cup sultanas
2 teaspoons finely grated orange rind
4 eggs
1//3 cup cream, extra
1 tablespoon orange juice
1 teaspoon lemon juice

Microwave Method:

1. Combine sugar, water and vinegar. Cook for 3-3 1/2 minutes on HIGH. (Mixture should resemble golden toffee).
2. Allow to cool for 5 minutes.
3. Stir in cream (toffee will start to set).
4. Cook a further 2-3 minutes on HIGH, stirring twice to combine cream and toffee. Cool slightly.
5. Mix bread, cherries, sultanas and orange rind in base of a greased 2 quart (litre) ovenproof dish.
6. Beat eggs with extra cream, orange and lemon juice. Add caramel mixture.
7. Pour custard over bread and stir with a fork.
8. Cook for 10-12 minutes on MEDIUM LOW.
9. Serve hot or cold with whipped cream.

Convection Microwave Method:

1. Combine sugar, water and vinegar. Cook on HIGH for 3-3 1/2 minutes. (Mixture should resemble golden toffee).
2. Allow to cool for 5 minutes.
3. Stir in cream (toffee will start to set).
4. Cook a further 2-3 minutes on HIGH, stirring twice to combine cream and toffee. Cool slightly.
5. Mix bread, cherries, sultanas and orange rind in base of a greased 2 quart (litre) ovenproof dish.
6. Preheat oven to 350 degrees F (180 degrees C).
7. Beat eggs with extra cream, orange juice and lemon juice. Add caramel mixture.
8. Pour custard over bread and stir with a fork.
9. Place in a water bath and cook on Low Rack for 30-35 minutes on LOW MIX/BAKE.

Brandy Snap Baskets

Makes: 4

Ingredients:

3 tablespoons golden syrup
3 ounces (90 g) butter
1/3 cup brown sugar
1/2 cup all-purpose (plain) flour

Convection Microwave Method:

1. Combine golden syrup, butter and brown sugar. Cook for 1 1/2-2 minutes on HIGH until melted.
2. Stir in all-purpose flour.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Spoon a quarter of the mixture into a greased 8 inch (20 cm) round cake tin.
5. Bake on Low Rack for 8 minutes on CONVECTION.
6. Allow to cool slightly.
7. Turn out onto a small mould and shape into baskets.
8. Continue to make baskets with remaining mixture.
9. Fill baskets with ice cream and raspberries.

Baked Banana Dessert

Serves: 6

Ingredients:

6 large bananas, halved lengthwise
1/3 cup lemon juice
4 tablespoons brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup Cointreau or orange juice
2 tablespoons butter
1/2 cup flaked almonds

Microwave Method:

1. Coat bananas with lemon juice to prevent browning.
2. Arrange bananas in an oven dish.
3. Mix brown sugar, cinnamon and ginger with the orange juice or Cointreau.
4. Pour mixture over bananas.
5. Dot with butter.
6. Cook on HIGH for 2 1/2 minutes. Rearrange bananas and cook a further 2 1/2 minutes or until bananas are tender.
7. Toast almonds by cooking on HIGH for 2-3 minutes, stirring occasionally.
8. Sprinkle toasted almonds over bananas and serve hot with cream or ice cream.

Maple Pumpkin Pie

Serves: 8

Ingredients:

Pastry:
1 cup all-purpose (plain) flour
1 cup self-rising (raising) flour
1/2 cup caster sugar
4 ounces (125 g) butter
1 egg yolk
Water
Filling:
1 pound (500 g) pumpkin, seeded, peeled and cubed
1 cup milk
2 eggs
1/2 cup maple or golden syrup
3 tablespoons all-purpose (plain) flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg

Convection Microwave Method:

Pastry:

1. Combine flours and sugar. Rub in butter until mixture resembles fine breadcrumbs.
2. Stir in egg yolk and sufficient water to make mixture hold together. Chill for 30 minutes.

Filling:

1. Place pumpkin in a bowl, cover and cook for 10-12 minutes on HIGH, or until pumpkin is tender. Drain.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Mash pumpkin, stir in milk, eggs, maple or golden syrup, flour and spices until well combined.
4. Roll out pastry to line a 10 inch (25 cm) greased removable base flan tin. Cook on Low Rack for 7 minutes on LOW MIX/BAKE.
5. Pour pumpkin filling over pastry and sprinkle with nutmeg.
6. Bake on Low Rack for 15-18 minutes on LOW MIX/BAKE.
7. Serve hot or cold.

Country Inn Cheesecake

Serves: 8

Ingredients:

Pastry:
1 1/2 cups all-purpose (plain) flour
1 teaspoon baking powder
1/4 cup caster sugar
5 ounces (150 g) butter
1 tablespoon water
Filling:
1 pound (500 g) ricotta cheese
2 tablespoons cream sherry
3/4 cup caster sugar
1/3 cup all-purpose (plain) flour
1/4 cup thickened cream
1/2 pint (300 ml) sour cream
6 eggs, separated

Convection Microwave Method:

Pastry:

1. Combine flour, baking powder and caster sugar. Rub in butter and water until mixture holds together. Wrap in greaseproof paper and chill for 1 hour.
2. Preheat oven to 350 degrees F (180 degrees C).
3. Roll pastry out and press evenly onto base and sides of a greased 9 inch (23 cm) spring form tin.
4. Bake 'blind' on Low Rack for 8-10 minutes on LOW MIX/BAKE. Cool.

Filling:

1. Beat together ricotta cheese, sherry, sugar, flour, cream, sour cream and egg yolks until smooth.
2. Beat egg whites until stiff peaks form, then fold into cheese mixture.
3. Pour into pastry case and bake on Low Rack for 30-40 minutes on LOW MIX/BAKE.
4. Allow to cool and chill for 1-2 hours before serving. Sprinkle with icing sugar.

Note: To blind bake, place a sheet of greaseproof paper over raw pastry and cover with a layer of baking or dried beans.

Baked Cheesecake

Serves: 6-8

Ingredients:

2 ounces (50 g) butter, melted
4 ounces (125 g) sweet plain biscuits, crushed
1 pound (500 g) cream cheese
Grated rind of 1 lemon
1 teaspoon vanilla essence
1/2 cup caster sugar
1/2 cup cream
2 eggs
Fresh fruit

Microwave Method:

1. Melt butter for 30 seconds on HIGH. Mix with crushed biscuits. Press into base of greased 9 inch (23 cm) round dish. Chill.
2. Beat cream cheese until smooth, add lemon rind, vanilla, sugar, cream and eggs. Pour into prepared base.
3. Cook for 10-12 minutes on MEDIUM.
4. Place a foil ring around outer edge of cheesecake. Cook for a further 5-8 minutes on MEDIUM, until center is set.
5. Chill before serving.
6. Decorate with fresh fruit.

Convection Microwave Method:

1. Melt butter for 30 seconds on HIGH. Mix with crushed biscuits. Press into base of greased 9 inch (23 cm) round dish. Chill.
2. Beat cream cheese until smooth, add lemon rind, vanilla, sugar, cream and eggs. Pour into prepared base.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Bake on Low Rack for 22-26 minutes on LOW MIX/BAKE.
5. Decorate with fresh fruit.

Trifle

Serves: 4

Ingredients:

1 packet port wine jelly crystals
1 1/2 cups boiling water
4 tablespoons custard powder
1 1/2 cups milk
1/2 cup sugar
1 teaspoon vanilla essence
1 cup whipped cream
12 macaroons
1 Madeira cake
1/2 cup sherry
8 ounces/250 g/1 punnet strawberries
8 ounces/250 g/1 punnet blueberries

Microwave Method:

1. Dissolve jelly crystals in boiling water. Refrigerate until partially set.
2. Blend custard powder with milk: add sugar and vanilla essence. Cook for 3-5 minutes on HIGH, stirring twice during cooking. Cool.
3. Fold half the whipped cream into custard.
4. Arrange macaroons and cake in the base of 4 individual serving dishes. Pour half the sherry over macaroons and cake. Top with a layer of strawberries, blueberries, jelly and custard.
5. Repeat layers. Chill for 2-3 hours.
6. Decorate with remaining whipped cream.

Pears with Creamy Caramel Sauce

Serves: 4

Ingredients:

1 tablespoon butter
1 tablespoon honey
1/4 cup chopped pecans or walnuts
3 tablespoons muesli
3 tablespoons coconut
4 medium firm pears
Caramel Sauce:
3 ounces (90 g) butter
3/4 cup brown sugar, lightly packed
1/2 pint (300 ml) carton cream
1 tablespoon cornflour
1 tablespoon water

Microwave Method:

1. Melt butter and honey for 30 seconds on HIGH.
2. Stir in nuts, muesli and coconut.
3. Peel pears and remove cores, leaving hollow centers. Fill centers with nut mixture.
4. Place pears in a casserole dish; top with caramel sauce. Cover and cook for 10-15 minutes on MEDIUM HIGH, or until pears are tender but hold their shape.
5. Allow to stand for 10 minutes before serving.

Caramel Sauce:

1. Melt butter for 1-1 1/2 minutes on HIGH.
2. Stir in sugar. Cook for 2-3 minutes on HIGH, stirring twice during cooking.
3. Allow to cool slightly. Stir in cream and blended cornflour and water. Cook for 3-4 minutes on MEDIUM HIGH, until mixture boils and thickens. Stir halfway through cooking.

Dried Fruit Compote

Serves: 4-6

Ingredients:

1 pound (500 g) mixed dried fruit
1 cup water
1/2 cup caster sugar
1/4 cup brandy
1/4 cup rum

Microwave Method:

1. Place dried fruit in a Pyrex bowl with water. Cover and cook for 2 minutes on HIGH.
2. Stir in sugar, cook a further 3-4 minutes on HIGH.
3. Stir in brandy and rum. Leave to mature overnight.
4. Reheat for 4-5 minutes on HIGH, stirring twice during cooking.
5. Serve hot over ice cream or cream.

Passion Fruit Sorbet

Serves: 4-6

Ingredients:

2 cups sugar
3 cups water
Pulp of 6-8 passion fruit
2 egg whites

Microwave Method:

1. Dissolve sugar in water for 10 minutes on HIGH, stirring twice during cooking.
2. Bring to the boil and boil for 5 minutes on HIGH.
3. Cool overnight. Add passion fruit pulp.
4. Place in a large bowl and freeze for 2-4 hours, until partially frozen.
5. Break mixture up either with a fork or in a food processor.
6. Freeze again for 2 hours.
7. Beat egg whites until stiff. Fold into passion fruit sorbet.
8. Freeze until firm.

Mocha Creme Caramels

Serves: 6

Ingredients:

Caramel:
3/4 cup sugar
1 cup hot water
Custard:
2 teaspoons instant coffee
1 cup milk
2 eggs
2 egg yolks
1/4 cup caster sugar
1/4 pint (150 ml) carton cream

Microwave Method:

Caramel:

1. Place sugar and water in Pyrex bowl and stir. Cook for 2 minutes on HIGH. Stir again until sugar is dissolved.
2. Cook syrup for 14-16 minutes on HIGH, until mixture turns golden brown. Do not stir during cooking.
3. Pour caramel into greased base of 6 individual souffle dishes - it will set almost immediately.

Custard:

1. Dissolve coffee in milk and heat for 40 seconds on HIGH.
2. Place eggs, egg yolks and sugar in a bowl. Beat lightly. Add cream and milk; mix until well combined.
3. Pour into toffee-lined dishes. Place dishes in a circle on turntable.
4. Cook for 10 minutes on MEDIUM LOW. Allow to cool. Refrigerate overnight.
5. Serve chilled. Turn out onto serving plates.

Hot Chocolate Souffle

Serves: 4

Ingredients:

2 ounces (60 g) butter
1/2 cup all-purpose (plain) flour
2 tablespoons cocoa powder
1/2 pint (300 ml) milk
1 tablespoon vanilla essence
4 eggs, separated
1/3 cup caster sugar

Convection Microwave Method:

1. Melt butter in bowl for 30 seconds on HIGH. Beat in flour and cocoa powder.
2. Add milk to mixture, stirring well.
3. Cook for 4 minutes on HIGH, stirring twice. Add vanilla. Allow mixture to cool slightly.
4. Beat in yolks one at a time.
5. Preheat oven to 400 degrees F (200 degrees C).
6. Beat egg whites until soft peaks form. Gradually add caster sugar until peaks are stiff.
7. Gently fold beaten egg whites into the chocolate sauce.
8. Pour mixture into greased and sugared 6-cup souffle dish.
9. Bake for 20-22 minutes on CONVECTION. Dust with icing sugar. Serve hot with whipped cream.

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.

Delicious Desserts

With a microwave or convection microwave oven at hand you can now produce a luscious dessert in minutes! If guests arrive unexpectedly or the family suddenly requests a favorite sweet for dinner at the last minute, it is no trouble at all. Fruity or creamy puddings, stylish desserts and other sweet endings have remarkably fresh flavors and taste-tingling textures with microwave techniques. What about a luscious Lemon Meringue Pie? Brandy Snap Baskets? Or Caramel Rice Pudding or Baked Cheesecake? Presto! Here comes dessert!

Apple and Date Pots
Apple Oat Crumble
Apple Pecan Strudel
Apricot Yogurt Ice Cream
Baked Banana Dessert
Baked Cheesecake
Brandy Snap Baskets
Caramel Apple Crunch
Caramel Banana Cheesecake
Caramel Pudding
Caramel Rice Pudding
Cherry Cheesecake
Cherries Jubilee
Chocolate Bavarois
Chocolate Pecan Pie
Country Inn Cheesecake
Date Chocolate Torte
Dried Fruit Compote
Hot Chocolate Souffle
Jaffa Marble Pudding
Lemon Delicious Pudding
Lemon Meringue Pie
Maple Pumpkin Pie
Mocha Creme Caramels
Muesli Custard Delight
Nutty Pear Pie
Passion Fruit Sorbet
Peach Clafouti
Peach Gelato
Peach Kuechen
Pears with Creamy Caramel Sauce
Profiteroles
Streusel Pecan Gingerbread
Toffee Dipped Fruits
Trifle
Tropical Fruit in Lemon Syrup


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Apple Pecan Strudel

Serves: 4

Ingredients:

3 large apples, peeled and grated
1/4 cup fresh wholemeal breadcrumbs
1/4 cup finely chopped pecans
1 tablespoon low-fat yogurt
2 tablespoons brown sugar
1 teaspoon cinnamon
4 sheets filo pastry
2 tablespoons safflower oil

Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Squeeze grated apple between paper towel to remove excess juice.
3. Combine apple, breadcrumbs, pecans, yogurt, sugar and cinnamon. Mix well.
4. Brush 1 sheet of filo pastry lightly with oil.
5. Repeat the process, brushing each sheet with oil.
6. Place filling along one edge. Fold sides in and roll up.
7. Place onto a greased pizza tray.
8. Brush with oil.
9. Place on Low Rack, bake for 24-26 minutes on CONVECTION.
10. Serve hot with low-fat yogurt.

1 serve = 17 g fat, 1 g saturated fat.

Apple Oat Crumble

Serves: 4-6

Ingredients:

4 large apples, peeled and sliced
1/2 cup unsweetened apple juice
1 tablespoon cornflour
Rind 1 lemon
Crumble Topping:
1 cup rolled oats
2 tablespoons ground almonds
4 egg whites
2 tablespoons sugar
Cinnamon

Microwave Method:

1. Place apples into a 8 inch (20 cm) flan dish. Cover and cook for 5-7 minutes on HIGH.
2. Combine apple juice, cornflour and lemon rind. Cook for 2-3 minutes on HIGH, stirring every 30 seconds. Pour over apples.
3. Combine rolled oats and almonds together. Cook for 4-5 minutes on HIGH, stirring every minute.
4. Beat egg whites until soft peaks form. Gradually add sugar, beating well.
5. Fold through mixture.
6. Spread over apples. Sprinkle with cinnamon.
7. Cook for 2-3 minutes on MEDIUM HIGH.
8. Serve hot with low-fat yogurt.

Convection Microwave Method:

1. Place apples into a 8 inch (20 cm) flan dish. Cover and cook for 5-7 minutes on HIGH.
2. Combine apple juice, cornflour and lemon rind. Cook for 2-3 minutes on HIGH, stirring every 30 seconds. Pour over apples.
3. Combine rolled oats and almonds together. Cook for 4-5 minutes on HIGH, stirring every minute.
4. Preheat oven to 325 degrees F (160 degrees C).
5. Beat egg whites until soft peaks form. Gradually add sugar, beating well.
6. Fold through oat mixture.
7. Spread over apples. Sprinkle with cinnamon.
8. Place on Low Rack, bake for 12-14 minutes on LOW MIX/BAKE.
9. Serve hot with low-fat yogurt.

1 serve = 4 g fat, no saturated fat.