Plum and Apricot Cake

Serves: 6-12

Ingredients:

4 1/2 ounces (140 g) dried apricots, chopped
1 cup water
4-5 plums, stoned and chopped
1/2 cup thick yogurt
1 tablespoon honey
1/2 cup unsweetened orange juice
1 egg, lightly beaten
2 cups wholemeal self-rising (raising) flour
1 teaspoon baking powder
1 teaspoon nutmeg

Microwave Method:

1. Microwave the apricots in a dish with the water on HIGH for 5 minutes, uncovered. Mix with the plums and stir well to mash the apricots a little. Add the yogurt, honey, juice and egg and stir well.
2. Mix the dry ingredients, then lightly fold into the fruit mixture. Turn into a greased ring pan, elevate in the oven and microwave on HIGH for 8-10 minutes. Cool at least 5-10 minutes before turning out.

Apple and Ginger Cake

Serves: 6-12

Ingredients:

2 cups wholemeal self-rising (raising) flour
1 teaspoon baking powder
2 ounces (55 g) sultanas
2 eggs
1/4 cup unsweetened apple juice concentrate
1/4 cup honey
1/4 cup canola oil
2 medium green apples, cored and grated
4 ounces (125 g) preserved ginger, chopped
Passion Fruit Icing:
4 ounces (120 g) icing sugar mixture
1 small passion fruit

Microwave Method:

1. Mix the dry ingredients and sultanas. Whisk together the eggs, juice, honey and oil, then stir in the ginger and apple. Fold in the dry ingredients and pour into a greased ring pan. Microwave on HIGH for 8-10 minutes before turning out. Drizzle microwave icing over, if desired.
2. To make the passion fruit icing: Scoop the flesh from the passion fruit and mix to a thick paste with the icing sugar mixture. Microwave 20-30 seconds until liquid. While still hot, drizzle off a spoon over the cooled cake.

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.

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.

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.

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.

Mandarin Sauce

Makes: 3 cups

Ingredients:

6 mandarins, peeled
1/2 cup Cointreau
1 1/2 cups water
1/4 cup caster sugar
3 tablespoons white vinegar
2 tablespoons cornflour
2 tablespoons water, extra

Microwave Method:

1. Combine mandarins, Cointreau and 1/2 cup water in a 1 quart (litre) bowl.
2. Cover and cook for 7-8 minutes on HIGH.
3. Place into a food processor. Blend until smooth.
4. Pour through a sieve, reserving juice.
5. Combine sugar and vinegar in a Pyrex jug. Cook for 4-6 minutes on HIGH, stirring every minute, until golden brown.
6. Add reserved mandarin juice and remaining water.
7. Combine cornflour and extra water together. Pour into sauce.
8. Cook for 3-5 minutes on HIGH, stirring halfway through cooking.
9. Serve warm over Roast Duck or Roast Chicken.

This recipe contains no fat.

Toffee Dipped Fruits

Serves: 4

Ingredients:

Strawberries
Grapes
Banana, sliced
Toffee:
1/4 cup sugar
1 cup water

Microwave Method:

1. Place sugar and water in a Pyrex bowl. Cook for 2 minutes on HIGH. Stir until sugar is dissolved.
2. Cook syrup for 14-16 minutes on HIGH until mixture turns golden. DO NOT STIR DURING COOKING.
3. Using a skewer to dip fruit, working quickly, coat fruit in toffee.
4. Place fruit on a plate lined with baking paper until set.
5. Serve within 1 hour of making as a refreshing light dessert.

Cherries Jubilee

Serves: 4

Ingredients:

1 pound (500 g) fresh cherries, pitted
2 tablespoons sugar
1 stick cinnamon or 1 teaspoon ground cinnamon
2 teaspoons cornflour
1 cup orange juice
Grated rind of 1 orange
1/3 cup cognac or brandy
1/3 cup cherry brandy
Vanilla ice cream

Microwave Method:

1. Combine cherries, sugar and cinnamon. Mix cornflour with a little orange juice. Add to cherries with remaining juice and rind. Stir gently. Cover and cook for 2-3 minutes on HIGH.
2. Simmer a further 10 minutes on MEDIUM, stirring halfway through cooking time.
3. Stir in cognac and cherry brandy.
4. Spoon hot cherry mixture into individual bowls. Serve with ice cream.

To Flambe:

Follow steps 1 and 2 above. Heat cognac and cherry brandy for 1 minute on HIGH. Pour over cherries and ignite.

Apricot Yogurt Ice Cream

Serves: 6-8

Ingredients:

4 ounces (125 g) dried apricots
1 cup hot water
1/2 pint (300 ml) carton thickened cream
Grated rind of 1 orange
6.5 ounce (200 g) natural yogurt
3 egg yolks
3/4 cup sugar
2 tablespoons Grand Marnier
4 fl oz (125 ml) can apricot nectar

Microwave Method:

1. Place apricots in a bowl. Pour over water. Cover and cook for 3 minutes on HIGH. Drain. Puree.
2. In a large bowl, combine cream, orange rind and yogurt. Heat for 1-2 minutes on MEDIUM HIGH.
3. Beat egg yolks and sugar together until light in color. Add cream mixture. Beat together until well combined. Cook a further 3-4 minutes on MEDIUM HIGH, stirring occasionally.
4. Stir in pureed apricot, Grand Marnier and nectar. Beat well with a beater until well combined.
5. Pour into a 10 inch (25 cm) loaf tin. Cover with foil.
6. Freeze overnight.

Caramel Banana Cheesecake

Ingredients:

1 2/3 ounces (50 g) butter
6 plain sweet cookies or biscuits, crushed
1/2 x 13 ounce (400 g) can condensed milk
4 ounces (125 g) cream cheese
1 egg, lightly beaten
1 teaspoon lemon juice
1/4 cup natural yogurt
Nutmeg to taste
1/2 cup mashed banana

Microwave Method:

1. Melt butter for 30-40 seconds on HIGH. Add crushed cookies, mix well.
2. Press into base of two greased 6 inch (14 cm) round dishes. Chill.
3. Place condensed milk in a 2 quart (litre) bowl. Cook for 2-3 minutes on HIGH, stirring every 15 seconds. (Caramel will boil over if not stirred).
4. Beat caramel, cream, cheese, egg, lemon juice, yogurt and nutmeg until smooth.
5. Stir in banana. Pour into prepared base.
6. Place on a rack, cook for 4-6 minutes on MEDIUM.
7. Chill before serving.

Convection Microwave Method:

1. Melt butter for 30-40 seconds on HIGH. Add crushed cookies, mix well.
2. Press into base of two greased 6 inch (14 cm) round dishes. Chill.
3. Place condensed milk in a 2 quart (litre) bowl. Cook for 2-3 minutes on HIGH, stirring every 15 seconds. (Caramel will boil over if not stirred).
4. Preheat oven to 350 degrees F (180 degrees C).
5. Beat caramel, cream, cheese, egg, lemon juice, yogurt and nutmeg until smooth.
6. Stir in banana. Pour into prepared base.
7. Place on Low Rack, cook for 10-12 minutes on LOW MIX/BAKE.
8. Chill before serving.

Apple and Date Pots

Ingredients:

1 large Granny Smith apple, peeled and sliced
6 dates, chopped
1/4 cup toasted muesli
2 tablespoons brown sugar
1 tablespoon sesame seeds
2 tablespoons self-rising (raising) flour
1/2 teaspoon cinnamon
1/ cup cornflakes
1 ounce (30 g) butter, melted

Microwave Method:

1. Place apple and dates into two individual ramekins.
2. Cover and cook for 2-3 minutes on HIGH.
3. Combine muesli, brown sugar, sesame seeds, flour, cinnamon and cornflakes. Stir in butter.
4. Sprinkle evenly over fruit.
5. Cook, uncovered, for 1-2 minutes on HIGH.
6. Serve hot with custard or ice-cream.

Caramel Apple Crunch

Serves: 6-8

Ingredients:

1 x 26 ounce (800 g) can pie apple
1 x 13 ounce (410 g) can condensed milk
1 ounce (30 g) butter
1 tablespoon golden syrup
3 tablespoons toasted coconut
3 tablespoons crushed nuts
1 teaspoon nutmeg

Microwave Method:

1. Place pie apple in a 9 inch (23 cm) pie plate.
2. In a separate bowl, combine condensed milk, butter and golden syrup.
3. Cook for 1 1/2 minutes on HIGH. Stir.
4. Cook a further 1-2 minutes on HIGH. Mix well.
5. Pour caramel over apple.
6. Mix coconut, nuts and nutmeg.
7. Sprinkle over caramel.
8. Cook for 3-5 minutes on HIGH until apple is warm.
9. Serve warm with whipped cream.

Cherry Cheesecake

Serves: 6-8

Ingredients:

Topping:
2 pound (1 kg) fresh cherries (pitted) or
2 x 14 ounce (450 g) cans cherries (pitted)
1 cup water
1 tablespoon gelatin
Cheesecake:
3 ounces (90 g) butter
4 ounces (125 g) sweet biscuits, crushed
8 ounce (250 g) packet cream cheese, softened
1 x 13 ounce (400 g) can sweetened condensed milk
1/3 cup lemon juice
1 egg, lightly beaten

Microwave Method:

1. Place cherries in water in a large bowl. Cook for 2-3 minutes on HIGH. Drain, reserving liquid.
2. Melt butter 40-60 seconds on HIGH. Stir into crushed biscuits.
3. Press into a greased 9 inch (23 cm) pie plate.
4. Beat cream cheese until smooth. Gradually stir in condensed milk, lemon juice and egg. Mix well.
5. Pour mixture onto biscuit base.
6. Cook for 8-12 minutes on MEDIUM.
7. Arrange cherries over cheesecake.
8. Sprinkle gelatin over reserved syrup. Cook for 1-2 minutes on HIGH, stirring halfway through cooking.
9. Cool syrup in refrigerator until slightly thickened, pour over cherries.
10. Refrigerate for 2-3 hours before serving.

Convection Microwave Method:

1. Place cherries and water in a large bowl. Cook for 2-3 minutes on HIGH. Drain, reserving liquid.
2. Melt butter 40-60 seconds on HIGH. Stir into crushed biscuits.
3. Press into base of a greased 8 inch (20 cm) spring form tin.
4. Preheat oven to 325 degrees f (160 degrees c).
5. Beat cream cheese until smooth. Gradually stir in condensed milk, lemon juice and egg. Mix well.
6. Pour mixture onto biscuit base.
7. Place on Low Rack. Cook for 18-22 minutes on LOW MIX/BAKE. Cool.
8. Arrange cherries over cheesecake.
9. Sprinkle gelatin over reserved liquid. Cook for 1-2 minutes on HIGH stirring halfway through cooking.
10. Cool syrup in refrigerator until slightly thickened, pour over cherries.
11. Refrigerate for 2-3 hours before serving.

Note: If using canned cherries, reserve 1 cup syrup for topping.

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.

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.

Orange Gingerbread

Ingredients:

2 1/2 cups self-rising (raising) flour
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
2 teaspoons ginger
1 teaspoon cinnamon
2/3 cup caster sugar
4 ounces (125 g) butter
2 tablespoons golden syrup
Grated rind and juice of 1 orange
2 eggs, beaten
3 tablespoons milk
2 tablespoons mixed peel, finely chopped
Icing sugar

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Sift all dry ingredients in a large bowl; stir in sugar. Rub in butter until mixture resembles fine breadcrumbs.
3. In a smaller bowl, combine golden syrup, orange rind and juice, eggs, milk and mixed peel.
4. Pour this mixture into flour; mix well.
5. Pour into a greased 9 x 4 inch (22 x 11 cm) loaf tin.
6. Place on Low Rack and cook for 25-27 minutes at LOW MIX/BAKE.
7. Cool on wire rack. Dust lightly with icing sugar.