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.

Quiche Lorraine

Serves: 6-8

Ingredients:

Pastry:
1 cup flour
1/2 teaspoon salt
3 ounces (90 g) butter
1 egg yolk
2 teaspoons lemon juice
Filling:
6 rashers bacon, finely chopped
4 spring onions, chopped
3 eggs
1/2 pint (300 ml) cream
Salt and pepper
1 cup grated tasty cheese

Convection Microwave Method:

1. Sift flour and salt. Rub in butter until mixture resembles fine breadcrumbs. Stir in egg yolk and lemon juice until mixture forms a ball.
2. Wrap in greaseproof paper and chill for 1 hour. Roll pastry out to line a 9 inch (23 cm) pie plate.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place quiche base on Low Rack, cook for 7 minutes on LOW MIX/BAKE. Cool slightly.

Filling:

1. Combine bacon, spring onions, eggs, cream, salt, pepper and cheese together.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Pour egg mixture into pastry case.
4. Place on Low Rack, cook for 20-22 minutes on LOW MIX/BAKE.
5. Serve with fresh garden salad.

Blueberry Pie

Serves: 6-8

Ingredients:

Pastry:
2 1/2 cups all-purpose (plain) flour
1/3 cup icing sugar
6 ounces (185 g) butter
2 tablespoons water
1 egg white, lightly beaten
Filling:
1 x 13 ounce (410 g) pie apple
13 ounces (410 g) blueberries
1/4 cup caster sugar
Icing sugar

Convection Microwave Method:

1. In a large bowl, sift flour and icing sugar together. Rub in butter until mixture resembles fine breadcrumbs. Add water and mix well.
2. Wrap in greaseproof paper and chill for 1 hour.
3. Preheat oven to 425 degrees F (220 degrees C).
4. Roll out 2/3 of pastry to fit sides and base of a greased 11 inch (27 cm) flan tin. Brush lightly with egg white.
5. Combine pie apple, blueberries and sugar; mix well. Spoon into pastry shell.
6. Cut strips of pastry from remaining 1/3/ Arrange over blueberries and apple.
7. Brush strips with egg white.
8. Cook on Low Rack for 25 minutes on CONVECTION.
9. Dust with icing sugar. Serve warm.

Apple Pie

Serves: 6-8

Ingredients:

Pastry:
2 1/2 cups all-purpose (plain) flour
1/3 cup icing sugar
6 ounces (185 g) butter
2 tablespoons water
1 egg white, lightly beaten
1 tablespoon caster sugar
Filling:
3 x 13 ounce (410 g) cans unsweetened pie apple
1/4 cup caster sugar

Convection Microwave Method:

1. Sift flour and icing sugar together. Rub in butter until mixture resembles fine breadcrumbs. Ann enough water to form a soft dough.
2. Wrap in greaseproof paper and refrigerate for 1 hour.
3. Preheat oven to 425 degrees F (220 degrees C).
4. Roll out 2/3 of pastry on a lightly floured surface to line a 9 inch (22 cm) high-sided pie plate.
5. Spoon filling into pastry case.
6. Roll out remaining pastry, brush edge of pie with egg white, cover with pastry. Press edges of pastry together; trim.
7. Cut a few slits in top of pastry; brush with remaining egg white and sprinkle with caster sugar.
8. Place on Low rack, cook for 25 minutes on LOW MIX/BAKE.
9. Serve hot with cream or ice-cream.

Pecan Pie

Serves: 6-8

Ingredients:

Pastry:
3/4 cup all-purpose (plain) flour
3/4 cup self-rising (raising) flour
1 tablespoon icing sugar
4 ounces (125 g) butter
1 teaspoon lemon juice
Water
Filling:
8 ounces (250 g) pecan nuts, coarsely chopped
3/4 cup brown sugar
2 tablespoons all-purpose (plain) flour
1 1/2 cups corn syrup
1 ounce (30 g) butter, melted
3 eggs, lightly beaten

Convection Microwave Method:

1. Sift flours and icing sugar together. Rub in butter and add lemon juice. Stir in enough water to form a dough. Wrap in greaseproof paper and refrigerate for 1 hour.
2. Beat brown sugar, flour, corn syrup, butter and eggs together.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Roll pastry out to line a greased 11 inch (27 cm) removable-base flan tin.
5. Place on Low Rack, cook for 6-7 minutes on LOW MIX/BAKE. Cool slightly.
6. Sprinkle pecans over pastry case. Pour over syrup. Place on a pizza tray.
7. Place on Low Rack, cook for 25-27 minutes on LOW MIX/BAKE.
8. Serve warm or cold with ice-cream.

Nutty Pear Pie

Serves: 6-8

Ingredients:

Pastry:
1 1/2 cups all-purpose (plain) flour
1/2 cup self-rising (raising) flour
1 tablespoon icing sugar
5 ounces (150 g) butter
Water
Filling:
5 ounces (150 g) ground almonds
3/4 cup raw sugar
1 teaspoon all spice
6 eggs
2 tablespoons brandy
2 ounces (60 g) butter, melted
2 large pears, peeled, cored and sliced lengthwise
1/4 cup lemon juice

Convection Microwave Method:

Pastry:

1. Sift flours and icing sugar together. Rub in butter and mix in enough water to form a dough.
2. Wrap in greaseproof paper and refrigerate for 1 hour.

Filling:

1. Mix almonds, raw sugar and all spice together. Beat in eggs, brandy and butter.
2. Preheat oven to 350 degrees F (180 degrees C).
3. Roll pastry out to line an 11 inch (27 cm) removable-base flan tin.
4. Place on Low Rack, cook for 5-6 minutes on LOW MIX/BAKE. Cool slightly.
5. Pour in nut mixture.
6. Toss pear slices in lemon juice. Arrange slices on top of pie in a spiral pattern. Place on pizza tray.
7. Place on Low Rack, cook for 25-30 minutes on LOW MIX/BAKE.
8. Serve hot or cold.

Profiteroles

Makes: 18

Ingredients:

4 ounces (125 g) butter
1 cup water
1 cup flour
4 eggs
Whipped cream
Chocolate Sauce:
3 1/2 ounces (100 g) chocolate
1 teaspoon coffee powder
1/4 cup hot water

Convection Microwave Method:

1. Place butter and water in a large bowl. Cover and cook on HIGH for 7-10 minutes, or until boiled.
2. Add flour; mix well.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Add eggs, one at a time, beating well after each egg.
5. Spoon or pipe mixture onto a lightly greased pizza tray.
6. Place on Low Rack, bake for 20-22 minutes on CONVECTION. Cool.
7. Fill with whipped cream.

Chocolate Sauce:

1. Place chocolate, coffee powder and water into a small bowl.
2. Cook on HIGH 2-3 minutes. Mix well. Serve hot over profiteroles.

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

Return to Recipe Collections Index