The advantages of convection microwave cookery are boundless, and particularly welcome to modern cooks who love old-fashioned foods but can't cope with time-consuming methods. Now you can bake breads, buns, tarts, pies and pastries with these traditional or especially created recipes in minutes rather than hours! The combination of fan-forced browning/microwave gives a golden, crisp appearance with a perfect texture. Bake breads and pastries to your heart's content and see how fast you can do it!
Apple Pie
Blueberry Pie
Crusty Bread
Hot Cross Buns
Maple Pumpkin Pie
Nutty Pear Pie
Orange Gingerbread
Orange Walnut Bread
Pecan Pie
Profiteroles
Pumpkin Damper
Quiche Lorraine
Rum Baba
Streusel Pecan Gingerbread
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Friday, October 31, 2008
Chocolate Pecan Pie
Serves: 6-8
Ingredients:
Base:
4 ounces (125 g) butter, melted
1 packet butter cake mix
1/2 cup coconut
1 egg
Filling:
3 eggs
1/2 cup raw sugar
3 tablespoons all-purpose (plain) flour
1/4 pint (150 ml) evaporated milk
Vanilla essence
1/2 cup corn syrup
3 1/2 ounces (100 g) dark chocolate, melted
6 1/2 ounces (200 g) pecan halves
Microwave Method:
1. Toast pecans for 4-5 minutes on HIGH. Cool.
2. Mix butter, cake mix, coconut and egg together. Press into the base and sides of a 9 inch (23 cm) pie plate.
3. Cook for 3-5 minutes on HIGH.
4. Mix all filling ingredients together. Pour filling over pastry base.
5. Cook for 12-15 minutes on MEDIUM.
6. Serve warm with cream or ice-cream.
Convection Microwave Method:
1. Preheat oven to 350 degrees F (180 degrees C).
2. Mix butter, cake mix, coconut and egg together. Press into the base and sides of a 9 inch (23 cm) springform tin.
3. Mix all filling ingredients together. Pour filling over pastry base.
4. Place on Low Rack and cook for 35-38 minutes on LOW MIX/BAKE.
5. Serve warm with cream or ice-cream.
Tropical Fruit in Lemon Syrup
Serves: 4-6
Ingredients:
2 cups sugar
2 cups water
2 fluid ounces (60 ml) lemon juice
1 small rock melon, sliced
1/2 honeydew melon, sliced
1 small paw paw, sliced
1 small pineapple, sliced
1 pound (500 g) lychees, pitted
8 ounces (250 g) strawberries, halved
Passion fruit pulp
Microwave Method:
1. Combine sugar, water and lemon juice in a heatproof bowl. Cover and cook for 3 minutes on HIGH. Stir.
2. Cook a further 22-25 minutes on HIGH, or until syrup is thick and light golden in color. Cool.
3. Just before serving, pour syrup over fruit. Mix gently.
Ingredients:
2 cups sugar
2 cups water
2 fluid ounces (60 ml) lemon juice
1 small rock melon, sliced
1/2 honeydew melon, sliced
1 small paw paw, sliced
1 small pineapple, sliced
1 pound (500 g) lychees, pitted
8 ounces (250 g) strawberries, halved
Passion fruit pulp
Microwave Method:
1. Combine sugar, water and lemon juice in a heatproof bowl. Cover and cook for 3 minutes on HIGH. Stir.
2. Cook a further 22-25 minutes on HIGH, or until syrup is thick and light golden in color. Cool.
3. Just before serving, pour syrup over fruit. Mix gently.
Red Chicken Curry
Serves: 4
Ingredients:
Curry Paste:
1 small red Spanish onion, peeled
2 cloves garlic
2 stems fresh lemon grass, chopped
Small bunch fresh coriander
1 tablespoon chopped chilies
Grated rind of 1 lime
1 teaspoon chili powder
1 tablespoon paprika
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1 tablespoon oil
1 pound (500 g) chicken thigh fillets, chopped
4 spring onions
1 x 14 ounce (440 g) can coconut cream
Curry Paste:
Place all ingredients into a blender or food processor, process until smooth. Store in a small jar. Makes 1 cup.
Microwave Method:
1. Place chicken, spring onions and half a cup of curry paste into a casserole dish.
2. Cook for 5-7 minutes on MEDIUM HIGH, stirring twice during cooking.
3. Stir in coconut cream and cook a further 5-7 minutes on MEDIUM HIGH.
4. Serve with boiled rice.
Convection Microwave Method:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place chicken, spring onions and half a cup of curry paste into a casserole dish.
3. Cook for 15-18 minutes on HIGH MIX/ROAST, stir twice during cooking.
4. Stir in coconut cream and cook a further 5-8 minutes on HIGH MIX/ROAST.
5. Serve with boiled rice.
Ingredients:
Curry Paste:
1 small red Spanish onion, peeled
2 cloves garlic
2 stems fresh lemon grass, chopped
Small bunch fresh coriander
1 tablespoon chopped chilies
Grated rind of 1 lime
1 teaspoon chili powder
1 tablespoon paprika
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1 tablespoon oil
1 pound (500 g) chicken thigh fillets, chopped
4 spring onions
1 x 14 ounce (440 g) can coconut cream
Curry Paste:
Place all ingredients into a blender or food processor, process until smooth. Store in a small jar. Makes 1 cup.
Microwave Method:
1. Place chicken, spring onions and half a cup of curry paste into a casserole dish.
2. Cook for 5-7 minutes on MEDIUM HIGH, stirring twice during cooking.
3. Stir in coconut cream and cook a further 5-7 minutes on MEDIUM HIGH.
4. Serve with boiled rice.
Convection Microwave Method:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place chicken, spring onions and half a cup of curry paste into a casserole dish.
3. Cook for 15-18 minutes on HIGH MIX/ROAST, stir twice during cooking.
4. Stir in coconut cream and cook a further 5-8 minutes on HIGH MIX/ROAST.
5. Serve with boiled rice.
Peach Clafouti
Serves: 4-6
Ingredients:
1 x 27 ounce (825 g) can peach halves, drained
1/3 cup all-purpose (plain) flour
2 tablespoons self-rising (raising) flour
1/4 cup raw sugar
3 eggs
1 1/2 cups milk
1 teaspoon vanilla essence
1/4 teaspoon ground nutmeg
Microwave Method:
1. Arrange peaches in an au gratin dish.
2. Combine all-purpose and self-rising flour with sugar, eggs, milk and vanilla essence.
3. Pour over peaches. Sprinkle with nutmeg.
4. Cook for 22-24 minutes on MEDIUM LOW.
5. Serve hot, dusted with icing sugar.
Convection Microwave Method:
1. Preheat oven to 350 degrees F (180 degrees C).
2. Arrange peaches in an au gratin dish.
3. Combine all-purpose and self-rising flours with sugar, eggs, milk and vanilla essence.
4. Pour over peaches. Sprinkle with nutmeg.
5. Place on Low Rack and cook for 23-25 minutes on LOW MIX/BAKE.
6. Serve hot, dusted with icing sugar.
Tuesday, October 28, 2008
Osso Bucco
Serves: 4
Ingredients:
4 swordfish steaks (approx. 5 ounces/150 g each)
1/4 cup wholemeal flour
1 tablespoon oil
1 ounce (30 g) butter
1 onion, chopped
2 cloves garlic, crushed
1 large carrot, chopped
1 stick celery, chopped
2 ripe tomatoes, chopped
1 bunch basil, chopped
1/2 cup white wine
Microwave Method:
1. Coat fish steaks in seasoned wholemeal flour.
2. Heat oil and butter for 1 minute on HIGH.
3. Add onion, garlic, carrot and celery, cook for 1-2 minutes on HIGH.
4. Add fish, cook uncovered for 4 minutes on MEDIUM.
5. Add tomato, basil and wine. Cover and cook a further 8-10 minutes on MEDIUM.
Convection Microwave Method:
1. Coat fish steaks in seasoned wholemeal flour.
2. Heat oil and butter for 1 minute on HIGH.
3. Add onion, garlic, carrot and celery, cook for 1-2 minutes on HIGH.
4. Preheat oven to 350 degrees F (180 degrees C).
5. Add fish, top with tomatoes, basil and wine. Cook uncovered 18-20 minutes on HIGH MIX/ROAST.
Ingredients:
4 swordfish steaks (approx. 5 ounces/150 g each)
1/4 cup wholemeal flour
1 tablespoon oil
1 ounce (30 g) butter
1 onion, chopped
2 cloves garlic, crushed
1 large carrot, chopped
1 stick celery, chopped
2 ripe tomatoes, chopped
1 bunch basil, chopped
1/2 cup white wine
Microwave Method:
1. Coat fish steaks in seasoned wholemeal flour.
2. Heat oil and butter for 1 minute on HIGH.
3. Add onion, garlic, carrot and celery, cook for 1-2 minutes on HIGH.
4. Add fish, cook uncovered for 4 minutes on MEDIUM.
5. Add tomato, basil and wine. Cover and cook a further 8-10 minutes on MEDIUM.
Convection Microwave Method:
1. Coat fish steaks in seasoned wholemeal flour.
2. Heat oil and butter for 1 minute on HIGH.
3. Add onion, garlic, carrot and celery, cook for 1-2 minutes on HIGH.
4. Preheat oven to 350 degrees F (180 degrees C).
5. Add fish, top with tomatoes, basil and wine. Cook uncovered 18-20 minutes on HIGH MIX/ROAST.
Greek Shortbread
Makes: 16-20
Ingredients:
2 ounces (60 g) butter
1/4 teaspoon vanilla essence
1/4 cup caster sugar
1 tablespoon brandy
1 egg yolk
1/3 cup self-rising (raising) flour
1/2 cup all-purpose (plain) flour
Pinch nutmeg
3 1/2 ounces (100 g) ground pecans
2 tablespoons rosewater
1 tablespoon water
Icing sugar
Microwave Method:
1. Beat butter, vanilla and caster sugar together until light and fluffy.
2. Add brandy, stir in egg yolk, self-rising flour, all-purpose flour, nutmeg and nuts. Knead lightly into a ball.
3. Flatten slightly and wrap in greaseproof paper, chill for 1 hour.
4. Press into the base of a 5 1/2 x 8 inch (16 x 20 cm) microwave dish. Mark into squares.
5. Place on a rack and cook for 4-5 minutes on HIGH.
6. Combine rosewater and water. Brush over shortbread. Dust with icing sugar. Re-mark squares and allow to cool.
Convection Microwave Method:
1. Beat butter, vanilla and caster sugar together until light and fluffy.
2. Add brandy, stir in egg yolk, self-rising flour, all-purpose flour, nutmeg and nuts. Knead lightly into a ball.
3. Flatten slightly and wrap in greaseproof paper, chill for 1 hour.
4. Preheat oven to 325 degrees F (160 degrees C).
5. Press into the base of a 8 x 8 inch (20 x 20 cm) square cake tin. Mark into squares.
6. Cook for 14-16 minutes on LOW MIX/BAKE.
7. Combine rosewater and water. Brush over shortbread. Dust with icing sugar. Re-mark squares and allow to cool.
Ingredients:
2 ounces (60 g) butter
1/4 teaspoon vanilla essence
1/4 cup caster sugar
1 tablespoon brandy
1 egg yolk
1/3 cup self-rising (raising) flour
1/2 cup all-purpose (plain) flour
Pinch nutmeg
3 1/2 ounces (100 g) ground pecans
2 tablespoons rosewater
1 tablespoon water
Icing sugar
Microwave Method:
1. Beat butter, vanilla and caster sugar together until light and fluffy.
2. Add brandy, stir in egg yolk, self-rising flour, all-purpose flour, nutmeg and nuts. Knead lightly into a ball.
3. Flatten slightly and wrap in greaseproof paper, chill for 1 hour.
4. Press into the base of a 5 1/2 x 8 inch (16 x 20 cm) microwave dish. Mark into squares.
5. Place on a rack and cook for 4-5 minutes on HIGH.
6. Combine rosewater and water. Brush over shortbread. Dust with icing sugar. Re-mark squares and allow to cool.
Convection Microwave Method:
1. Beat butter, vanilla and caster sugar together until light and fluffy.
2. Add brandy, stir in egg yolk, self-rising flour, all-purpose flour, nutmeg and nuts. Knead lightly into a ball.
3. Flatten slightly and wrap in greaseproof paper, chill for 1 hour.
4. Preheat oven to 325 degrees F (160 degrees C).
5. Press into the base of a 8 x 8 inch (20 x 20 cm) square cake tin. Mark into squares.
6. Cook for 14-16 minutes on LOW MIX/BAKE.
7. Combine rosewater and water. Brush over shortbread. Dust with icing sugar. Re-mark squares and allow to cool.
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