Berry Cakes

Makes: 6

Ingredients:

2 ounces (60 g) butter
1/2 teaspoon vanilla essence
1/4 cup caster sugar
1 egg
1/3 cup self-rising (raising) flour
1/4 cup all-purpose (plain) flour
2 tablespoons milk
1/3 cup blueberries
2 tablespoons coconut

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Cream butter, vanilla essence and sugar until light and fluffy.
3. Add egg, mix well.
4. Fold in flour and milk alternately.
5. Fold in blueberries.
6. Spoon into greased muffin tins.
7. Sprinkle with coconut. Cook for 17-18 minutes on LOW MIX/BAKE.
8. Serve warm with whipped cream.

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.

Cheese and Herb Chicken Legs

Ingredients:

1 tablespoon parsley
1 tablespoon chopped basil
1 teaspoon dried tarragon
1 teaspoon dried dill
1 teaspoon mustard powder
1/2 teaspoon paprika
Salt and pepper
Sesame seeds
2/3 ounce (20 g) butter, melted
4 large chicken legs
1 1/3 ounce (40 g) butter, melted, extra
8 Country Cheese biscuits, crushed

Microwave Method:

1. Mix parsley, basil, tarragon, dill, mustard powder, paprika, salt and pepper, sesame seeds and 2/3 ounce (20 g) of butter together in a small bowl.
2. Using a sharp knife, lift skin back from the chicken drumsticks.
3. Spread a teaspoon of herb mixture between skin and chicken.
4. Brush chicken with extra butter, coat with biscuit crumbs.
5. Place on a rack, cook for 6-8 minutes on MEDIUM HIGH.

Convection Microwave Method:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Mix parsley, basil, tarragon, dill, mustard powder, paprika, salt and pepper, sesame seeds and 2/3 ounce (20 g) of butter together in a small bowl.
3. Using a sharp knife, lift skin back from the chicken drumsticks.
4. Spread a teaspoon of herb mixture between skin and chicken.
5. Brush chicken with extra butter, coat with biscuit crumbs.
6. Place on Low Rack, cook for 12-14 minutes on HIGH MIX/ROAST.

Cabbage Rolls with Tomato Sauce

Ingredients:

2 large cabbage leaves, washed
4 ounces (125 g) ground beef (mince)
4 ounces (125 g) ground pork (mince)
1 stick celery, chopped
1 small onion, finely chopped
1 egg
1/4 teaspoon chopped garlic
2 teaspoons hoi sin sauce
2 teaspoons oyster sauce
1/2 cup fresh breadcrumbs
Tomato Sauce:
1 large tomato, chopped
1 tablespoon tomato paste
1 teaspoon mixed herbs
1 teaspoon sugar

Microwave Method:

1. Place cabbage leaves in a shallow dish. Cook, covered, for 2-3 minutes on HIGH. Allow to cool slightly.
2. Combine beef and pork mince, celery, onion, egg, garlic, hoi sin and oyster sauces and breadcrumbs in a bowl. Mix well.
3. Divide mixture between cabbage leaves. Roll cabbage leaves up tightly around mixture.
4. Place in a small glass dish. Spread with tomato sauce.
5. Cook, covered, for 10-12 minutes on MEDIUM HIGH.
Tomato Sauce:
1. Combine all ingredients in a small bowl. Cook, covered, for 5-6 minutes on HIGH.

Sesame Vegetables

Ingredients:

3 1/2 ounces (100 g) beans, cut into 1 inch (3 cm) lengths
3 1/2 ounces (100 g) broccoli florets
1 carrot, cut into strips
1/2 red pepper (capsicum), sliced
2 ounces (60 g) snow peas
Dressing:
2 tablespoons sesame seeds, toasted
1 tablespoon cider vinegar
2 tablespoons honey
2 tablespoons soy sauce
Chili powder to taste

Microwave Method:

1. Combine beans, broccoli and carrots in a large bowl. Cover and cook for 4-6 minutes on HIGH.
2. Add pepper and snow peas. Cook for 3 minutes on HIGH.
3. Pour over dressing and toss lightly.
4. Serve hot or cold.
Dressing:
1. Combine all ingredients. Heat for 30-40 seconds on HIGH.

Squash with Yogurt

Ingredients:

8 ounces (250 g) squash
1/2 cup natural yogurt
1 teaspoon seeded mustard
Ground black pepper

Microwave Method:

1. Wash and trim squash. Slice into thirds.
2. Cover and cook for 3-4 minutes on HIGH or until just tender. Drain excess water.
3. Combine yogurt, mustard and pepper. Gently fold through squash.
4. Serve hot.

Chicken Provencale

Ingredients:

2 tablespoons all-purpose (plain) flour
1 teaspoon curry powder
2 chicken Marylands
1/2 cup white wine
2 tomatoes, chopped
1 small onion, chopped
1 small apple, peeled and chopped
1/4 cup black olives
4 ounces (125 g) button mushrooms

Microwave Method:

1. Combine flour and curry powder in a freezer bag. Toss chicken until well coated.
2. Arrange chicken and remaining flour in a casserole dish.
3. Combine wine, tomatoes, onion, apple and olives. Pour over chicken.
4. Cover and cook for 20-22 minutes on MEDIUM HIGH.
5. Add mushrooms 5 minutes before the end.

Convection Microwave Method:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine flour and curry powder in a freezer bag. Toss chicken until well coated.
3. Arrange chicken and remaining flour in a casserole dish.
4. Combine wine, tomatoes, onion, apple and olives. Pour over chicken.
5. Cover and cook for 26-30 minutes on HIGH MIX/ROAST.
6. Add mushrooms 5 minutes before the end.