Glazed Mint Sauce

Ingredients:

3 tablespoons caster sugar
3 tablespoons white vinegar
2 cups chicken stock
4 tablespoons mint jelly
Salt and pepper
2 tablespoons cornflour
2 tablespoons water

Microwave Method:

1. Combine sugar and vinegar in a large Pyrex jug.
2. Cook for 2 minutes on HIGH. Stir until sugar is dissolved.
3. Bring to boil. Cook for 3-4 minutes on HIGH - until mixture turns golden.
4. Stir in chicken stock and mint jelly. Season with salt and pepper.
5. Add combined cornflour and water. Cook for 5-6 minutes on HIGH. Stir twice during cooking.
6. Serve hot with roast lamb.

Confectionery, Jams and Sauces

Traditional culinary skills for confectionery, jam and sauce making have been transformed by the microwave oven. Now everyone can produce professional results using these microwave recipes - they are so simple. There is nothing nicer than homemade sweets and microwave candy-making requires no special skills, no constant watching or stirring. Microwaving has also taken the tedium out of jam and sauce making too, in more ways than one. Your kitchen will stay cool, cleaning up is easy and no-fail results will bring compliments from both family and friends.

Creamy Leek, Bacon & Mushroom Sauce
Italian Spaghetti Sauce
Strawberry and Apple Jam
Sugar-Coated Peanuts
Tomato and Mushroom Sauce
Vegetarian Bolognese Sauce

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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.

Tomato and Mushroom Sauce

Serves: 4

Ingredients:

2 tablespoons olive oil
1 large onion, finely sliced
2 cloves garlic, crushed
2 pound (1 kg) very ripe tomatoes, sliced or
2 x 13 ounce (410 g) cans of whole tomatoes
1/2 cup red wine
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1 bay leaf
8 ounces (250 g) mushrooms, sliced
Pepper to taste

Microwave Method:

1. In a bowl heat oil for 1-2 minutes on HIGH. Add onion and garlic. Cook for 2 minutes on HIGH.
2. Add tomatoes, stir and cook for 1 minute on HIGH.
3. Add wine, tomato paste, oregano, basil and bay leaf. Cover and cook for 6-7 minutes on HIGH.
4. Stir in mushrooms and pepper. Cook uncovered for 4-5 minutes on HIGH. Remove bay leaf.
5. Serve over hot pasta. Sprinkle with freshly grated Parmesan cheese.

Italian Spaghetti Sauce

Serves: 4-6

Ingredients:

1/2 pound (500 g) ground beef (mince)
1 onion, chopped
1 clove garlic, crushed
13 ounce (410 g) can whole tomatoes
1/2 cup tomato paste
3 1/2 ounces (100 g) mushrooms, sliced
1 tablespoon chopped parsley
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves

Microwave Method:

1. Mix ground beef, onion and garlic together. Cook for 8 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain well.
2. Stir in canned tomatoes, tomato paste, mushrooms, parsley, salt, oregano and basil.
3. Cook a further 5 minutes on MEDIUM HIGH. Stir halfway through cooking.
4. Serve over hot spaghetti.

Creamy Leek, Bacon & Mushroom Sauce

Serves: 4-6

Ingredients:

2 large leeks, sliced and washed
4 rashers bacon, chopped
2 1/2 ounces (75 g) butter
8 ounces (250 g) mushrooms, sliced
1/4 cup flour
1/2 pint (300 ml) cream
2 tablespoons seeded mustard

Microwave Method:

1. Combine leeks, bacon and butter. Cook for 6-8 minutes on HIGH, stir twice during cooking.
2. Stir in mushrooms and flour. Cook for 1-2 minutes on HIGH.
3. Gradually stir in cream and seeded mustard.
4. Cook for 4-6 minutes on HIGH, stirring every minute.
5. Serve over hot tortellini. Sprinkle with Parmesan cheese, if desired.

Vegetarian Bolognese Sauce

Serves: 6-8

Ingredients:

1 tablespoon olive oil
1 large onion, diced
1 teaspoon crushed chili (optional)
1 stick celery, sliced
2 zucchini, cut into 1 1/2 inch (4 cm) strips
2 large tomatoes, chopped
1 tablespoon tomato paste
13 1/2 ounce (425 g) can Mexican bean mix
3 1/2 ounces (100 g) mushrooms, sliced
1 green pepper (capsicum), sliced
1 tablespoon chopped basil

Microwave Method:

1. Place oil, onion and chili into a large dish. Cook for 3-4 minutes on HIGH.
2. Stir in celery, zucchini, tomatoes, tomato paste and bean mix. Cook for 5-6 minutes on HIGH, stirring halfway through cooking.
3. Stir in mushroom and pepper. Cook a further 3-4 minutes on HIGH.
4. Stir in basil.
5. Serve over hot spaghetti with Parmesan cheese.