Pita Crisps

Makes: 48

Ingredients:

2 large pita breads
4 ounces (125 g) butter
2 cloves garlic, crushed
2 tablespoons fresh chopped basil
1/2 cup grated Parmesan cheese

Convection Microwave Method:

1. Split pita bread in half horizontally.
2. Soften butter for 20-30 seconds on HIGH
3. Preheat oven to 400 degrees F (200 degrees C)
4. Stir garlic, basil and Parmesan cheese into butter.
5. Spread butter mixture evenly over 4 slices of pita bread.
6. Cut each pita bread into 12 wedges.
7. Place onto greased pizza trays.
8. Place 1 tray on turntable and 1 tray on High Rack. Cook for 7-8 minutes on CONVECTION. Repeat until all pita crisps are cooked.
9. Allow to cool on a wire rack.
10. Serve with drinks or as nibbles.

Variations:

1. Substitute 1 teaspoon chili powder and 2 tablespoon fresh parsley for garlic and basil.
2. Delete garlic and basil. Spread pita bread with butter and Vegemite. Sprinkle with cheese.

Smoky Bacon and Red Pepper Dip

Ingredients:

2 rashers bacon, finely chopped
4 spring onions, finely chopped
1 red pepper, finely chopped
8 ounces (250 g) cream cheese, softened
8 ounces (250 g) smooth ricotta cheese
1/2 packet French Onion soup
Salt and pepper

Microwave Method:

1. Place bacon and spring onions in a small bowl. Cook for 2-4 minutes on HIGH.
2. Stir in red pepper. Cook for 2-3 minutes on HIGH.
3. Place cream cheese, ricotta cheese, soup mix, salt and pepper and bacon mixture into a food processor. Process until smooth or beat ingredients together.
4. Pour dip into serving dish.
5. Refrigerate for 2-3 hours until firm.
6. Serve with crackers and fresh vegetables sticks.

Oriental Seafood Salad

Serves: 8-10

Ingredients:

1 pound (500 g) green prawns
1 pound (500 g) scallops
1 pound (500 g) calamari
1 pound (500 g) mussels
1 ounce (30 g) butter
Fresh ginger, grated
2 cups white wine
3.5 ounces (100 g) snow peas
8 ounces (250 g/1 punnet) cherry tomatoes
8 ounces (250 g) oyster mushrooms
3 spring onions, chopped
Toasted sesame seeds
Dressing:
1/2 cup sherry
1 tablespoon soy sauce
1 tablespoon hoi sin sauce
1/4 cup brown sugar
1 tablespoon honey

Microwave Method:

1. Peel and remove vein from prawns. Wash scallops, calamari and mussels.
2. Heat butter for 30-40 seconds on high. Add ginger, wine and calamari, cook for 5-6 minutes on MEDIUM.
3. Add prawns and scallops. Cook for 10-12 minutes on MEDIUM, stirring 2-3 times.
4. Add mussels, cook a further 3-5 minutes on MEDIUM.
5. Strain seafood. Allow to cool.
6. Mix all dressing ingredients together.
7. Cook snow peas for 1 minute on HIGH.
8. To assemble: Toss seafood, tomatoes, mushrooms and snow peas together. Pour over dressing, toss lightly, sprinkle with spring onions.
9. Serve cold inside a lettuce leaf, sprinkled with sesame seeds if desired.

Scallop, Carrot and Celery Soup

Serves: 4

Ingredients:

9.5 ounces (300 g) fresh scallops
2/3 ounce (20 g) butter
1 teaspoon polyunsaturated oil
1 teaspoon mustard
1 small onion, chopped
2 medium carrots, sliced thinly into rings
1 stick celery, finely sliced
1 cup dry white wine
1 cup water
Ground black pepper
1 tablespoon chopped parsley or
1 teaspoon chopped coriander

Microwave Method:

1. Wash scallops and trim off any rubbery pieces.
2. Melt butter with oil and mustard for 40-50 seconds on HIGH.
3. Add onion, carrot and celery. Cook for 3-4 minutes on HIGH.
4. Add wine and water and cook covered for 4-5 minutes on HIGH.
5. Add scallops, mix well, cover and cook for 8-10 minutes on MEDIUM.
6. Prior to serving, season with pepper and stir in parsley or coriander.

Pumpkin, Leek and Prawn Soup

Serves: 4-6

Ingredients:

2 medium leeks
1 small butternut pumpkin
2/3 ounce (20 g) butter
3 cups chicken stock
6.5 ounces (200 g) peeled cooked medium prawns (shrimp)
1/3 cup cream
3 tablespoons chopped parsley or chives
Salt and pepper

Microwave Method:

1. Cut leeks in four lengthwise, leaving the root intact. Wash leeks thoroughly in lukewarm water to flush out dirt, slice finely.
2. Cut pumpkin into slices. Remove skin and seeds and cut the flesh into bite-sized pieces.
3. Melt butter for 20 seconds on HIGH. Add leeks and cook for 1 minute on HIGH. Add pumpkin and stock.
4. Cover and cook for 20 minutes on HIGH.
5. Puree soup in a blender or food processor. Stir in prawns, cream and chopped parsley. Season to taste.

Baked Avocado with Crab Meat

Serves: 4

Ingredients:

1 cup (8 3/4 fl oz/250 ml) milk
1 carrot, peeled and chopped
1 stick celery, chopped
1 spring onion, chopped
2 bay leaves
3 peppercorns
1 ounce (30 g) butter
3 tablespoons flour
1 tablespoon tomato sauce
1 teaspoon lemon juice
2 spring onions, finely chopped
1 x 6.5 ounce (200 g) can crab meat, drained
2 firm ripe avocados

Microwave Method:

1. Place milk, carrot, celery, spring onion, bay leaves and peppercorns in a jug. Heat for 4-5 minutes oh HIGH.
2. Allow to stand 10 minutes, strain milk.
3. Melt butter for 15-20 seconds on HIGH.
4. Add flour. Cook a further 30-40 seconds on HIGH.
5. Stir milk. Cook for 2 and a half to 3 minutes on HIGH, stir twice during cooking.
6. Add tomato sauce, lemon juice, spring onions and crab meat.
7. Cut avocados in half and remove stone. Spoon or pipe filling into the center of each avocado half.
8. Place in a pie plate and heat for 3-4 minutes on MEDIUM.
9. Serve immediately with French bread.

Entertaining

One of the greatest pleasures in life is to sit around a table with family and friends enjoying a delightful meal, because good food and good company are perfect partners. The recipes in this entertaining section are for entrees, main courses and desserts, which you can mix-and-match to design your own menus to suit any occasion, from a ladies' lunch to a birthday celebration. All recipes are easy to prepare, so you will spend less time in the kitchen and more time with and entertaining your guests. Just sit back and wait for the compliments!

Apple and Sage Pork
Baked Avocado with Crab Meat
Caramel Apple Crunch
Cherry Cheesecake
Chocolate Bavarois
Chocolate Truffles
Currant-glazed Sweet Potato
French Onion Potatoes
Glazed Vegetables
Honey and Cinnamon Carrots
New-Style Christmas Cake
Nutty Cauliflower Crumble
Oriental Seafood Salad
Pasta with Curry Prawn Sauce
Pita Crisps
Pumpkin, Leek and Prawn Soup
Roast Turkey with Mushroom and Brown Rice Stuffing
Scallop, Carrot and Celery Soup
Seasoned Leg of Veal
Sesame Lamb
Smoky Bacon and Red Pepper Dip
Swiss Chicken
Tasty Chicken Loaf
Veal in Creamy Peanut Sauce
Vegetable Souffle Vol-au-vents

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