Melon, Ham and Pasta Salad

Serves: 4-6

Ingredients:

2 cups spiral noodles
1 cup chopped ham
1 small rock melon, cut into chunks
1/2 cup French dressing
1/2 cup mayonnaise or sour cream
1 teaspoon horseradish
1/2 cup chives

Microwave Method:

1. Place pasta in a large bowl with 4 cups of hot water. Cook for 12-15 minutes on HIGH. Drain well.
2. Mix ham and melon into pasta.
3. In a large jar mix French dressing, mayonnaise or sour cream, and horseradish. Pour over pasta.
4. Season with salt and pepper. Chill for 1-2 hours.
5. Sprinkle with chopped chives before serving.

Honeyed Veal

Serves: 6

Ingredients:

1 boned shoulder veal (approx. 3 pound/1.5 kg)
3 tablespoons honey
2 tablespoons raisins
11 ounce (340 g) can mandarin and pineapple pieces, drained

Microwave Method:

1. Place veal, lean-side up, on a board, spread with 1 tablespoon honey.
2. Combine raisins, mandarin and pineapple pieces. Spread along the center of the meat.
3. Roll up tightly and secure with string.
4. Place onto a roasting rack and brush with 1 tablespoon honey.
5. Cook for 10 minutes on MEDIUM HIGH, then 15 minutes per pound/500 g on MEDIUM, turning over halfway through cooking and brushing with remaining honey.
6. Allow to stand, covered with foil, for 10-15 minutes before serving.

Convection Microwave Method:

1. Place veal, lean-side up, on a board, spread with 1 tablespoon honey.
2. Combine raisins, mandarin and pineapple pieces. Spread along the center of the meat.
3. Roll up tightly and secure with string.
4. Place roll on Low Rack and brush with 1 tablespoon honey.
5. Cook for 40-45 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C), turning over halfway through cooking and brushing with remaining honey.
6. Allow to stand, covered with foil, for 10-15 minutes before serving.

Malaysian Curry

Serves: 4-6

Ingredients:

4 slices bacon, chopped
2 onions, roughly chopped
2 sticks celery, sliced
1 ounce (30 g) butter
2 cloves garlic, crushed
1 tablespoon oil
2 pound (1 kg) blade steak, cubed
1/2 cup flour
2 teaspoons curry paste
1 tablespoon sugar
2 beef stock cubes
1-1 1/2 cups boiling water
1 apple, peeled and diced
1 tablespoon lemon juice
1/3 cup cream

Microwave Method:

1. Saute bacon, onions, celery, butter, garlic and oil for 3-4 minutes on HIGH.
2. Stir in meat, flour, curry paste, sugar, stock cubes and 1 cup boiling water.
3. Cover and cook for 35-40 minutes on MEDIUM.
4. Add apple and cook a further 2-3 minutes on MEDIUM.
5. Stir in lemon juice and cream.
6. Serve hot with boiled rice.

Convection Microwave Method:

1. Saute bacon, onions, celery, butter, garlic and oil for 3-4 minutes on HIGH.
2. Stir in meat, flour, curry paste, sugar, stock cubes and boiling water. Cook for 2 hours on SLOW COOK.
3. Add apple and cook for 2-3 minutes on HIGH.
4. Stir in lemon juice and cream.
5. Serve hot with boiled rice.

Cakes, Biscuits and Slices

Busy people today have less time for cooking but still crave the flavors and textures of old-fashioned cakes, cookies and other Baking Day delights. However, with modern microwave methods, these nostalgic favorites can be produced in minutes instead of hours. Cakes are higher and more tender; and cookies and slices are flakier and crisper than ever before. Coffee mornings, afternoon teas and family gatherings are enhanced when you can set a pretty table with a selection of treats from this treasury of recipes, such as Chocolate Fudge Cake and Blueberry Muffins - with no trouble at all!

Apple and Ginger Cake
Apricot and Almond Upside-Down Cake
Berry Cakes
Blueberry Muffins
Blueberry and Pineapple Muffins
Butter Cake
Caramel Oat Slice
Chocolate Cake
Chocolate Fudge Cake
Coconut Lemon Slice
Crunchy Cheese Biscuits
Diabetic Fruit Cake
Fruit Loaf Cake
Greek Shortbread
Lemon Honey Snaps
Moist Christmas Pudding
Muesli Slice
New-Style Christmas Cake
Orange Walnut Bread
Peanut Butter Dream Bars
Plum and Apricot Cake
Pumpkin Muffins
Rum Baba
Sesame Cheese Biscuits
Sponge Cake
Streusel Pecan Gingerbread
Zucchini Hazelnut Cake

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Avocado Beef Rolls with Port Sauce

Serves: 4

Ingredients:

Beef Rolls:
1.5 pound (750 g) minute steak (approx. 4 pieces)
2 avocados, mashed
1 tablespoon lemon juice
Grated rind of 1 lemon
1/4 cup finely chopped Spring onions (shallots)
1/4 cup all-purpose (plain) flour
1/2 teaspoon chili powder
Salt and pepper
Port Sauce:
2 tablespoons butter
2 tablespoons flour
1/2 cup beef stock
1/2 cup port
1/2 cup cream

Convection Microwave Method:

Port Sauce:

1. Make sauce first: Melt butter for 30 seconds on HIGH. Stir in flour and cook for 1 minute on HIGH.
2. Gradually stir in stock and port. Cook for 4-5 minutes on HIGH, stirring every minute until thick.
3. Stir in cream. Set aside.

Beef Rolls:

1. Combine avocados, lemon juice, lemon rind and spring onions. Spread over steak.
2. Roll up and secure with toothpicks.
3. Mix flour, chili powder, salt and pepper together. Toss beef rolls in seasoned flour.
4. Place on a greased pizza tray; cook for 15 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C). Turn over halfway through cooking.
5. Reheat sauce for 2-3 minutes on MEDIUM HIGH. Pour over beef rolls.

Rhubarb Pork

Serves: 6-8

Ingredients:

4 pound (2 kg) loin pork
4 sticks rhubarb
1 tablespoon caster sugar
Oil
Salt

Microwave Method:

1. Butterfly the loin of pork and flatten slightly with a meat mallet.
2. Place rhubarb sticks along length of loin. Sprinkle with sugar.
3. Roll up and secure with string.
4. Brush rind with oil and sprinkle with salt.
5. Place on a rack, rind-side down. Cook 55-60 minutes on MEDIUM. Turn over halfway through cooking.

Convection Microwave Method:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Butterfly the loin of pork and flatten slightly with a meat mallet.
3. Place rhubarb sticks along length of loin. Sprinkle with sugar.
4. Roll up and secure with string.
5. Brush rind with oil and sprinkle with salt.
6. Place on Low Rack, rind-side down, and cook for 55-60 minutes on HIGH MIX/ROAST. Turn over halfway through cooking.

Veal and Pineapple

Serves: 4-6

Ingredients:

2 tablespoons flour
2 teaspoons mixed herbs
1 teaspoon chicken stock powder
Black pepper
1.5 pound (750 g) veal, diced
4 rashers bacon, chopped
3 spring onions, chopped
14 ounce (440 g) can pineapple pieces, drained
1 cup tomato ketchup (sauce)
2 tablespoons chopped parsley

Microwave Method:

1. Mix first 4 ingredients together in a large casserole.
2. Add the veal; toss to coat in the seasonings. Stir in bacon, spring onions, pineapple pieces and tomato ketchup.
3. Cover and cook for 30-35 minutes on MEDIUM, stirring occasionally during cooking.
4. Sprinkle with parsley and serve with rice.

Convection Microwave Method:

1. Mix first 4 ingredients together in a large casserole dish.
2. Add the veal; toss to coat in the seasonings. Stir in bacon, spring onions, pineapple pieces and tomato ketchup.
3. Cover and cook on SLOW COOK for 1 1/2 to 2 hours.
4. Sprinkle with parsley and serve with rice.