* Do not use the mixer to mix batters. Combine the ingredients using a whisk or fork. There is no need to mix the mixture until smooth. Incorporating too much air into the batter will cause it to prematurely stale when cooked in the microwave.
* There is no need to sift ingredients.
* Creaming is easy. Simply soften butter in the microwave for 30-40 seconds using HIGH power (100%) and add sugar
* A microwave-safe plastic container gives better results than glass, ceramic or pottery containers. Do not grease microwave safe plastic containers.
* A ring mold container is generally the best to use as this overcomes the problem of having an uncooked center.
Sunday, January 18, 2009
Friday, January 16, 2009
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.
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.
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.
Tuesday, January 13, 2009
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.
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.
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.
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