Busy people today have less time for cooking but still crave the flavors and textures of old-fashioned cakes, cookies and other Baking Day delights. However, with modern microwave methods, these nostalgic favorites can be produced in minutes instead of hours. Cakes are higher and more tender; and cookies and slices are flakier and crisper than ever before. Coffee mornings, afternoon teas and family gatherings are enhanced when you can set a pretty table with a selection of treats from this treasury of recipes, such as Chocolate Fudge Cake and Blueberry Muffins - with no trouble at all!
Apple and Ginger Cake
Apricot and Almond Upside-Down Cake
Berry Cakes
Blueberry Muffins
Blueberry and Pineapple Muffins
Butter Cake
Caramel Oat Slice
Chocolate Cake
Chocolate Fudge Cake
Coconut Lemon Slice
Crunchy Cheese Biscuits
Diabetic Fruit Cake
Fruit Loaf Cake
Greek Shortbread
Lemon Honey Snaps
Moist Christmas Pudding
Muesli Slice
New-Style Christmas Cake
Orange Walnut Bread
Peanut Butter Dream Bars
Plum and Apricot Cake
Pumpkin Muffins
Rum Baba
Sesame Cheese Biscuits
Sponge Cake
Streusel Pecan Gingerbread
Zucchini Hazelnut Cake
Return to Recipe Collections Index
Friday, January 2, 2009
Avocado Beef Rolls with Port Sauce
Serves: 4
Ingredients:
Beef Rolls:
1.5 pound (750 g) minute steak (approx. 4 pieces)
2 avocados, mashed
1 tablespoon lemon juice
Grated rind of 1 lemon
1/4 cup finely chopped Spring onions (shallots)
1/4 cup all-purpose (plain) flour
1/2 teaspoon chili powder
Salt and pepper
Port Sauce:
2 tablespoons butter
2 tablespoons flour
1/2 cup beef stock
1/2 cup port
1/2 cup cream
Convection Microwave Method:
Port Sauce:
1. Make sauce first: Melt butter for 30 seconds on HIGH. Stir in flour and cook for 1 minute on HIGH.
2. Gradually stir in stock and port. Cook for 4-5 minutes on HIGH, stirring every minute until thick.
3. Stir in cream. Set aside.
Beef Rolls:
1. Combine avocados, lemon juice, lemon rind and spring onions. Spread over steak.
2. Roll up and secure with toothpicks.
3. Mix flour, chili powder, salt and pepper together. Toss beef rolls in seasoned flour.
4. Place on a greased pizza tray; cook for 15 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C). Turn over halfway through cooking.
5. Reheat sauce for 2-3 minutes on MEDIUM HIGH. Pour over beef rolls.
Ingredients:
Beef Rolls:
1.5 pound (750 g) minute steak (approx. 4 pieces)
2 avocados, mashed
1 tablespoon lemon juice
Grated rind of 1 lemon
1/4 cup finely chopped Spring onions (shallots)
1/4 cup all-purpose (plain) flour
1/2 teaspoon chili powder
Salt and pepper
Port Sauce:
2 tablespoons butter
2 tablespoons flour
1/2 cup beef stock
1/2 cup port
1/2 cup cream
Convection Microwave Method:
Port Sauce:
1. Make sauce first: Melt butter for 30 seconds on HIGH. Stir in flour and cook for 1 minute on HIGH.
2. Gradually stir in stock and port. Cook for 4-5 minutes on HIGH, stirring every minute until thick.
3. Stir in cream. Set aside.
Beef Rolls:
1. Combine avocados, lemon juice, lemon rind and spring onions. Spread over steak.
2. Roll up and secure with toothpicks.
3. Mix flour, chili powder, salt and pepper together. Toss beef rolls in seasoned flour.
4. Place on a greased pizza tray; cook for 15 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C). Turn over halfway through cooking.
5. Reheat sauce for 2-3 minutes on MEDIUM HIGH. Pour over beef rolls.
Rhubarb Pork
Serves: 6-8
Ingredients:
4 pound (2 kg) loin pork
4 sticks rhubarb
1 tablespoon caster sugar
Oil
Salt
Microwave Method:
1. Butterfly the loin of pork and flatten slightly with a meat mallet.
2. Place rhubarb sticks along length of loin. Sprinkle with sugar.
3. Roll up and secure with string.
4. Brush rind with oil and sprinkle with salt.
5. Place on a rack, rind-side down. Cook 55-60 minutes on MEDIUM. Turn over halfway through cooking.
Convection Microwave Method:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Butterfly the loin of pork and flatten slightly with a meat mallet.
3. Place rhubarb sticks along length of loin. Sprinkle with sugar.
4. Roll up and secure with string.
5. Brush rind with oil and sprinkle with salt.
6. Place on Low Rack, rind-side down, and cook for 55-60 minutes on HIGH MIX/ROAST. Turn over halfway through cooking.
Ingredients:
4 pound (2 kg) loin pork
4 sticks rhubarb
1 tablespoon caster sugar
Oil
Salt
Microwave Method:
1. Butterfly the loin of pork and flatten slightly with a meat mallet.
2. Place rhubarb sticks along length of loin. Sprinkle with sugar.
3. Roll up and secure with string.
4. Brush rind with oil and sprinkle with salt.
5. Place on a rack, rind-side down. Cook 55-60 minutes on MEDIUM. Turn over halfway through cooking.
Convection Microwave Method:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Butterfly the loin of pork and flatten slightly with a meat mallet.
3. Place rhubarb sticks along length of loin. Sprinkle with sugar.
4. Roll up and secure with string.
5. Brush rind with oil and sprinkle with salt.
6. Place on Low Rack, rind-side down, and cook for 55-60 minutes on HIGH MIX/ROAST. Turn over halfway through cooking.
Veal and Pineapple
Serves: 4-6
Ingredients:
2 tablespoons flour
2 teaspoons mixed herbs
1 teaspoon chicken stock powder
Black pepper
1.5 pound (750 g) veal, diced
4 rashers bacon, chopped
3 spring onions, chopped
14 ounce (440 g) can pineapple pieces, drained
1 cup tomato ketchup (sauce)
2 tablespoons chopped parsley
Microwave Method:
1. Mix first 4 ingredients together in a large casserole.
2. Add the veal; toss to coat in the seasonings. Stir in bacon, spring onions, pineapple pieces and tomato ketchup.
3. Cover and cook for 30-35 minutes on MEDIUM, stirring occasionally during cooking.
4. Sprinkle with parsley and serve with rice.
Convection Microwave Method:
1. Mix first 4 ingredients together in a large casserole dish.
2. Add the veal; toss to coat in the seasonings. Stir in bacon, spring onions, pineapple pieces and tomato ketchup.
3. Cover and cook on SLOW COOK for 1 1/2 to 2 hours.
4. Sprinkle with parsley and serve with rice.
Ingredients:
2 tablespoons flour
2 teaspoons mixed herbs
1 teaspoon chicken stock powder
Black pepper
1.5 pound (750 g) veal, diced
4 rashers bacon, chopped
3 spring onions, chopped
14 ounce (440 g) can pineapple pieces, drained
1 cup tomato ketchup (sauce)
2 tablespoons chopped parsley
Microwave Method:
1. Mix first 4 ingredients together in a large casserole.
2. Add the veal; toss to coat in the seasonings. Stir in bacon, spring onions, pineapple pieces and tomato ketchup.
3. Cover and cook for 30-35 minutes on MEDIUM, stirring occasionally during cooking.
4. Sprinkle with parsley and serve with rice.
Convection Microwave Method:
1. Mix first 4 ingredients together in a large casserole dish.
2. Add the veal; toss to coat in the seasonings. Stir in bacon, spring onions, pineapple pieces and tomato ketchup.
3. Cover and cook on SLOW COOK for 1 1/2 to 2 hours.
4. Sprinkle with parsley and serve with rice.
Thursday, January 1, 2009
Herbed Loin of Lamb
Serves: 8
Ingredients:
2 pound (1 kg) loin of lamb
1/2 cup white wine
1/4 cup oil
3 cloves garlic, crushed
Freshly ground black pepper
1 teaspoon rosemary spikes
Microwave Method:
1. Mix all ingredients except lamb together to form a marinade.
2. Place loin of lamb in large shallow dish and pour over marinade, leave overnight.
3. Remove loin of lamb from marinade and roll loin tightly, securing with string.
4. Place on a rack. Cook for 16-18 minutes on MEDIUM (for medium) or 20-22 minutes on MEDIUM (for well done).
Convection Microwave Method:
1. Mix all ingredients except lamb together to form a marinade.
2. Place loin of lamb in large shallow dish and pour over marinade, leave overnight.
3. Remove loin of lamb from marinade and roll loin tightly, securing with string.
4. Place loin on Low Rack. Cook for 25 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C).
Ingredients:
2 pound (1 kg) loin of lamb
1/2 cup white wine
1/4 cup oil
3 cloves garlic, crushed
Freshly ground black pepper
1 teaspoon rosemary spikes
Microwave Method:
1. Mix all ingredients except lamb together to form a marinade.
2. Place loin of lamb in large shallow dish and pour over marinade, leave overnight.
3. Remove loin of lamb from marinade and roll loin tightly, securing with string.
4. Place on a rack. Cook for 16-18 minutes on MEDIUM (for medium) or 20-22 minutes on MEDIUM (for well done).
Convection Microwave Method:
1. Mix all ingredients except lamb together to form a marinade.
2. Place loin of lamb in large shallow dish and pour over marinade, leave overnight.
3. Remove loin of lamb from marinade and roll loin tightly, securing with string.
4. Place loin on Low Rack. Cook for 25 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C).
Tropical Curry Lamb
Serves: 4-6
Ingredients:
1 onion, thinly sliced
2 pound (1 kg) lamb, trimmed and cubed
1 cup chicken stock
1 teaspoon chicken stock powder, extra
3 teaspoons curry powder
1 lb 10 oz (825 g) can apricot halves, drained, reserving 1/2 cup syrup
2 tablespoons arrowroot
Microwave Method:
1. Place onion, lamb, chicken stock, stock powder and curry powder into a 2 quart (litre) casserole.
2. Cover and cook for 28-30 minutes on MEDIUM.
3. Drain lamb and reserve 1/2 cup of liquid.
4. Combine apricot juice, lamb stock and arrowroot. Cook for 3 minutes on HIGH.
5. Combine lamb, apricots and apricot syrup in a 2 quart (litre) casserole dish.
6. Heat through for 4-6 minutes on MEDIUM HIGH.
7. Serve with boiled rice.
Convection Microwave Method:
1. Place onion, lamb, chicken stock, stock powder and curry powder into a 2 quart (litre) casserole.
2. Cover and cook for 2 hours on SLOW COOK.
3. Drain lamb and reserve 1/2 cup of liquid.
4. Combine apricot juice, lamb stock and arrowroot. Cook for 3 minutes on HIGH.
5. Combine lamb, apricots and apricot syrup in a 2 quart (litre) casserole dish.
6. Heat through for 4-6 minutes on MEDIUM HIGH.
7. Serve with boiled rice.
Ingredients:
1 onion, thinly sliced
2 pound (1 kg) lamb, trimmed and cubed
1 cup chicken stock
1 teaspoon chicken stock powder, extra
3 teaspoons curry powder
1 lb 10 oz (825 g) can apricot halves, drained, reserving 1/2 cup syrup
2 tablespoons arrowroot
Microwave Method:
1. Place onion, lamb, chicken stock, stock powder and curry powder into a 2 quart (litre) casserole.
2. Cover and cook for 28-30 minutes on MEDIUM.
3. Drain lamb and reserve 1/2 cup of liquid.
4. Combine apricot juice, lamb stock and arrowroot. Cook for 3 minutes on HIGH.
5. Combine lamb, apricots and apricot syrup in a 2 quart (litre) casserole dish.
6. Heat through for 4-6 minutes on MEDIUM HIGH.
7. Serve with boiled rice.
Convection Microwave Method:
1. Place onion, lamb, chicken stock, stock powder and curry powder into a 2 quart (litre) casserole.
2. Cover and cook for 2 hours on SLOW COOK.
3. Drain lamb and reserve 1/2 cup of liquid.
4. Combine apricot juice, lamb stock and arrowroot. Cook for 3 minutes on HIGH.
5. Combine lamb, apricots and apricot syrup in a 2 quart (litre) casserole dish.
6. Heat through for 4-6 minutes on MEDIUM HIGH.
7. Serve with boiled rice.
Apricot and Almond Crusty Lamb
Serves: 4
Ingredients:
1 rack of lamb (approx. 8 chops)
6 1/2 ounces (200 g) dried apricots, finely chopped
1 cup fresh breadcrumbs
1/2 cup ground almonds
2 teaspoons dried rosemary
1 egg, lightly beaten
Microwave Method:
1. Mix together apricots, breadcrumbs, ground almonds, rosemary and egg.
2. Press apricot crust on top of lamb.
3. Place on a rack. Cook for 25-30 minutes on MEDIUM. Allow to stand 10 minutes before carving.
Convection Microwave Method:
1. Preheat oven to 325 degrees F (160 degrees C).
2. Mix together apricots, breadcrumbs, ground almonds, rosemary and egg.
3. Press apricot crust on top of lamb.
4. Place on Low Rack. Cook on HIGH MIX/ROAST for 20 minutes (medium) or 25 minutes (well done).
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