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MicrowaveMiracles
Symbol Power Level of Setting
WARM-20
DEFROST-30
SIMMER-SO
ROAST-70
HIGH-l 00
-pica1 Use
Keeping food warm, defrosting frozen pastry.Softening cream cheese.
Thawing frozen raw meats and poultry. Completingcooking of casseroles and stews, proving breaddough.
Slow cooking soups, pot roasts, baked custards etc.
Completing cooking of roasts. Reheating foods.
Boiling liquids. Commencing stews and roasts,cooking poultry, fish, vegetables, cakes, rice andpreheating a browning dish.
ALL THE RECIPES IN THIS BOOK HAVE SUGGESTED POWER LEVELS OF
HIGH - g
MEDIUM - &
DEFROST- &
WITH GRATEFUL THANKS TO NOLENE WARREN AND
NOLEEN WACHMAN WHO SUPPLIED THE RECIPES FOR THIS COOK BOOK.
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This book has been written by our own Home Economists to helpyou, our customer, to understand the wonderful world of microwavecooking.
Sanyo believe it is important to have Australian and New Zealandrecipes and ideas as a guide for you to achieve the best results fromyour new Sanyo microwave oven. This book will show you how versatileyour oven is, as well as giving you basic information on cooking bymicrowaves.
Microwaves have now been used for the cooking of foods for many yearsand while it can be a quick way of preparing food, it is also easy,clean and economical.The convenience of microwave cooking will astound you; read yourcookbook thoroughly and surprise every member of your family withthe new and exciting recipes contained within.
As a large manufacturing company of electrical appliances Sanyohave built their reputation on the dependability of all their products.Your microwave oven is no exception, it will serve you well while youserve your family with these tempting recipes.
That’s Life with SANYO.
METRIC WEIGHTS & MEASURES-~ ---- ..- -_ _ --_-
1 teaspoon1 tablespoon‘12 cup1 cup1 quart1 ounce1 pound2.2 pounds
5 mlllrlitres (ml)15 millllrtres
125 millilitres250 millilitres1 litre (1 ,000 millilitres)30 grams (g)455 grams1 krlogram (kg), 1,000 grams
INGREDIENT SUBSTITUTIONSBaking Powder, 1 teaspoon ~ l XI teaspoon baking soda + l/z teaspoon cream of tartar.Chocolate, 1 ounce l 3 tablespoons cocoa + 1 tablespoon shortening.Eggs, 1 large l 2 egg yolks + 1 tablespoon water for baking
l 2 egg yolks for custards.Flour, 1 tablespoon l l/z tablespoon arrowroot, or I/Z tablespoon cornflour
(for thickenrng)Herbs, 1 tablespoon fresh l l/2 teaspoon dried or 1 teaspoon flakesMilk, 1 cup l II3 cup evaporated, 2/3 cup water
l l/2 cup condensed, l/2 cup water, reduce sugar in recipel l/4 cup powdered skim milk, 1 cup water, 2 tablespoons
butter.Soup Stock, 1 cup l 1 envelope instant broth, 1 cube boullion, 1 cup water.Sugar, 2 teaspoon l 1 packet artrficial sweetener, l/p gram saccharin.
Measures used in this book are all level spoons and metric measuring cups.
LET’S TALKMICROWAVESBEFORE YOU START COOKING READ THIS SECTION
WHAT ARE MICROWAVES?
PRINCIPLES OF MICROWAVE COOKING
HOW DOES A MICROWAVE OVEN WORK?
HOW DO I COOK IN A MICROWAVE OVEN?
RECOMMENDED UTENSILS & CONTAINERS
MICROWAVE ACCESSORIES
USE OF ALUMINIUM FOIL
CLEANING THE OVEN
ADVANTAGES OF MICROWAVE COOKING
IMPORTANT POINTS TO REMEMBER
LET’S TALK MICROWAVES
Cooking by microwave is the most advanced form of cooking. Itis so easy to use, clean and economical and it will save you time.
You didn’t learn conventional cooking In a day, so it is wise to takea little time to learn the fundamentals and principles of microwavecooking.
l BEFORE YOU START COOKING READ THIS SECTION
Power OutputThe recipes in this book are designed for microwave ovens with an output of 600 or650 watts.This means the cooking times will vary for an oven with a lower output e.g. 500 watt output.Depending on the food (quantities and size) allow approximately one quarter longer cooking time.A leg of lamb 1.5 kg would take 30 minutes in a 600 watt oven and 37 minutes in a lower outputoven or approximately 121/2 minutes per 500 g weight.
Power Levels
Use the times in this book as a guide. For best results it is important to test prior tocompletion of cooking time.
Microwave ovens do vary in their description of power output levels, some ovens use differentterms for varying outputs e.g. HIGH can be described as FULL POWER, HI, MAXIMUM POWERor 100. MEDIUM can be described as ROAST or 70.
DEFROST can be described as DEFROST or 30.Whatever the description, you should refer to the operating InstructIons supplied with your oven todetermine the various power levels and chosen term.ALL THE RECEIPES IN THIS BOOK HAVE SUGGESTED POWER LEVELS OF HIGH. MEDIUMOR DEFROST.
Use this only as a guide. If you are cooking on MEDIUM and you feel it is cooking too quicklyreduce the level down e.g. SIMMER-50. Alternately if you are cooking on DEFROST and youfeel it is too slow increase the level. Remember the various power levels on your microwave ovenare much the same as on your conventional hotplate.
Controlling a conventional hotplate is not very different to controlling variable power on a micro-wave oven. You adjust the numbers on a hotplate to achieve different cooking requirements. Thesame applies to the controls on the microwave oven.
Cooking a stew in a saucepan on a conventional hotplate you would start on HIGH then reducedown to SIMMER to complete the cooking. With your microwave oven you do exactly the same,HIGH for approximately 10 minutes then reduce to DEFROST until the stew is cooked. IfDEFROST is too slow increase to SIMMER.
Microwave ovens with only one power level (HIGH) must rely on resting periods to achieve slowercooking e.g. 3 minutes cooking with approximately the same resting time (3 minutes with the oventurned off) and then repeat this process until cooking or defrosting is completed.
Microwave ovens with two power levels HIGH and DEFROST wd have no problems In recipesusing MEDIUM provided the DEFROST cycle IS used giving a longer cooking time. Allowapproximately half the cooking time EXTRA as stated for MEDIUM, e.g. for IO minutes MEDIUMallow 15 minutes DEFROST. Remember for best results it is preferable to test before thecompletion of cooking time.
Below is a chart giving suggested settings and typical use.---~- . --.-.-.
Power Level or Setting Typical Use
LOW-I 0 Keeping casseroles and main dishes warm.
WARM-20- .& Keeping food warm, defrosting frozen pastry. Softening cream cheese.
DEFROST-30- II Thawing frozen raw meats and poultry.Completing cooking of casseroles and stews, proving bread dough.
BRAISE-40 Also used for slow cooking of stews, casseroles and corned beef.
SIMMER--50- & Slow cooking soups, pot roasts, baked custards etc.
BAKE-60 Poaching, egg custards, slow cooking.
ROAST-70- 1111 Completing cooking of roasts.1 Reheating foods.
REHEAT-80 Reheating pre-cooked foods.
SAUTE-90 Sauteing Vegetables.
H I G H - l o o - -.‘- ,,,,;- Boiling liquids. Commencing stews and roasts, cooking poultry, fish,T vegetables, cakes, rice and preheating a browning dish.
PROGRAMMED DEFROST is also a term used on some microwave ovens. This is a specialsetting designed to hasten the thawing process of frozen food. The oven operates on HIGH for thebeginning of the chosen or selected time and DEFROST for the remaining period of time. Theoven automatically switches from one level of power to the other. Refer to the operattnginstructions supplied with your oven for more detailed directions.
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aWHAT ARE MICROWAVES?Micro, meaning small or electromagnetic waves, are a form of radtant energyThere are many types of radiant energy, collectively referred to as radiation.
There are basically two types of radiation, IONIZING and NON IONIZING. X-rays, cosmic raysand gamma rays are IONIZING forms of radiatron. Radio Waves, Infrared, light waves andMICROWAVES are NON IONIZING radratron.
IONIZING radiation produces NO temperature. NON IONIZING radiation in sufficient intensity willcause a rise in temperature.
Microwaves travel at 2450 mrllron times a second, as fast as the speed of light and also travel ona straight line. In a microwave oven these waves are concealed within the oven itself and arereflected off the walls and door. Once the door knob or handle IS released all microwave energystops.
a PRINCIPLES OF MCROWAVE COOKINGAs microwave energy comes into contact with a substance it is reflected, transmitted or absorbedOnly when this energy is absorbed is heat produced. In cooktng, mrcrowaves are reflected bymetal, transmitted through paper, glass, china, ceramic, wicker or wood products and plasticutensils, and absorbed by the water in the food.
Microwaves cannot be stored in the food. When you eat food cooked in a mrcrowave oven youare not eating microwaves,
Microwaves are colourless, odourless and tasteless. They do not affect the flavour of the food
aHOW DOES A MICROWAVE OVEN WORK?When you plug in your microwave oven to a normal 240 volt power outlet, power is fed toa transformer which converts low voltage line power to the high voltage required by themagnetron tube. The magnetron is the heart of the microwave oven, it converts electrical energyto mtcrowave energy and then this energy is directed into the oven cavity. When mrcrowavesenter food they simply cause the lrqutd or moisture molecules In the food to vibrate at a fantasticrate, friction created by this vibration produces heat and this heat is conducted through the food.
Rub your hands together qurckly and you will feel heat, this is exactly what happens to food Ina mrcrowave oven.
l HOW DO I COOK IN A MICROWAVE OVEN?Do not change your whole idea of cooking, your everyday recipes can be used, but remember tocut down the cooking time. Take a guide for timings from your cook book supplied with your ovenand learn to open the oven door and test or stir the food lust as you would with conventionalcooking.
Sanyo Microwave Ovens are simple to use. Just set a time and this will count back and a bell willring to let you know the time IS up. Never overcook as this cannot be rectified, undercook andthen you can always give a little more trme.to complete the cooking.
There IS no preheating of the microwave oven, as you do for conventional ovens, this will savetime as well as cutting down your fuel bill.
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Food cooks more quickly but looks and tastes the same as conventionally cooked food, in factyou WIII find vegetables do taste better as the true flavour is retained by using only a small quantityof water and the nutritional value is far better for you and the family,
l RECOMMENDED UTENSILS AND CONTAINERSItem U s e NotesChina Reheating, Coffee, Short Do not use dishes with gold or silver
period cooking edges as arcing may occur.G l a s s Reheating Do not use crystal
Short period cookingEarthenware Reheating, Coffee Does retain heat therefore difficult to
Short period cooking. handle after long period cookingPaper plates Rehating Generally not re-usable
Short period cookingPaper towelling Reheating pastries, rolls, doughnuts. Use to absorb fat or moisture.napkins Coverlng roasts or cooking bacon,
frankfuns etc.
Plastic Wrap Used as a covering for: To retain moisture while cooking.ReheatingCooking Vegetables
Oven Bags Corned beef, roasts. Pierce bag. Do not use metal tiesor twisters-replace with elasticbands or string.
Freezer Bags Vegetables Do not use metal ties or twisters.Twist end and tuck under. Allow for steam escape.
Specially General microwave cookery to -‘-- Use only those clearly markeddesigned plastic manufacturers instruction. “Microwave Oven” safe.M i c r o w a v eCookwaveCasserole dishes Cooking main dishes, vegetables, Dishes will become hot due to(ovenproof) desserts, jams, pickles, etc. transference of heat from the food.Corning Ware@ as above
CorelIe@ Reheating Note manufacturers instructions.
Straw or wood Reheating Longer use may cause cracking do notproducts use lacquered painted or varnished
products.Wooden spoons Stlrring puddrngs and sauces. - Can withstand microwave for short
cooking periods
Browning Dishes Searing and frying. Refer microwave accessories
*“-$ If you are unsure about the suitability of a particular utensil, place it in the oven on<;\p <: HIGH for 30 seconds. A container that remains cool or warm is safe to use. If it is hot, doI.,,~$ not use it.
“MICROPROOF” is a word frequently used in the recipes in this book referring to utensils suitablefor use in the microwave oven.
1 0
l MICROWAVE ACCESSORIES
There are many dishes you already have in your kitchen that can be used. However, manymicrowave accessories have been released onto the Australian market over the past few years.These products have been specially designed for the microwave oven to achieve the bestpossible cooking results.
When purchasing cookware it is important to consider the design and versatility of the container.Value for money is important however cheaper products are not always as durable. A lightwerghtplastic container used to cook food reaching high temperatures can distort.
Accessories available include:An assortment of glass and ovenwares.
A large range of special type plastic ware consisting of casseroledishes, cake pans, divided vegetable contarners, racks, platestackers and utensrls.
Browning dishes-a wide variety is available.
Browning dishes have a special coating on the base and when placed empty into the microwaveoven for up to 6 minutes preheating time, this coating absorbs the mlcrowave energy andbecomes a sizzle platter. These dishes are especially good for browning the thinner cuts of meatse.g. steaks, sausages, meat patties, chicken pieces, etc.
It is important to note that the special coating in the dish must be covered with food duringcooking. Exposed areas will continue to absorb microwave energy and become so hot that theturntable or glass tray could break.
pz ]
$0 ;’I&’ Do not use browning dishes on metal turntables as they will not be effective.
1 \.wJ-
Cleaning of Browning Dishes
Particular care should be taken not to damage the coating on the base of the dish.Do not use metallic cleaning pads as these will cause scratching.
Wash in dishwasher or by hand in hot sudsy water. For burnt on food, soak In hot sudsy water.
Do not use browning dish on conventional ranges.
Do not preheat for longer than 6 minutes in the microwave oven,
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l USE OF ALUMINIUM FOIL
Strips of aluminium foil may be used to cover or shield areas of food that appear to be overcook-ing e.g. chicken wings, drumsticks or the tail of a fish.
Never allow foil to touch the oven walls as this will cause “arcing” and could damage the oven,
Do not cover food completely with foil as this reflects microwave energy and the food will notcook, and can also cause damage to the oven,
Shallow aluminium trays must be used for reheating provided the depth is not greater than2.5 cm (I”). Defrosting of cooked frozen food in containers up to 5 cm (2”) can be successfullydone using a MEDIUM or DEFROST cycle. Refer defrosting guide.
Roasts should be covered with foil on completion of cooking time and allowed to stand outsidethe oven. This will keep the roast hot while vegetables are being cooked.
When cooking cakes foil can be used to prevent overcooking on outer edges. Cakes can be over-cooked on the outside before the centre is firm and this is often the reason why cakes are cookedin a microwave oven in a ring shape. Foil can be used to cover the outside of the cake pan as acollar, thus then prevents the side microwaves from penetrating, allowing cooking from top andbottom. Remove foil halfway during cooking time for even cooking result. MAKE SURE THE FOILIS SECURED WITH ADHESIVE TAPE TO AVOID CONTACT WITH THE OVEN WALLS. Or cakescooked in a loaf pan may be shielded on each corner with foil to prevent overcooking.
Another method of shielding cakes is to cut a circle of foil the same size as the container, then cutout an inner circle from the foil leaving approximately 2.5 cm outer circle. When placed on the topof the cake for half the cooking time, the centre of the cake only is exposed to the energy allowingmore even cooking for heavier mixtures.
a CLEANING THE OVENKeeping the oven clean is very important as the efficiency of the microwaves are reduced whenparticles of food are left on the walls of the oven.
The stirrer cover (plastic roof of the oven) must be regularly cleaned. Make sure than no foodremains on the plasttc covering.
Keep the door and door seal free from food buildup.
Turntable or glass tray can be removed for easy cleaning.
It is easier to clean the oven after each use. Wrpe out with a damp cloth and polish with a dry clothor paper towelling.
For heavy spatters place a cup of water in the oven and allow to boil. The build up of steamenables the spatter to be wiped off with a cloth.
The exterior of the oven requires little attention, a wipe with a damp cloth or an occasronal polish
The rear vent should be kept clean by wiprng with a hot soapy cloth.
After cookrng foods with strong flavours e.g. pickles and chutneys, wipe oven interior witha mixture of vinegar and water or vanilla and water. Leave door open overnight.
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@ADVANTAGES OF MICROWAVE COOKING
EconomyNo preheating time is requtred in the microwave oven and food cooks in much shorter time so theenergy saved can be up to 70%.
PortabilityThere IS no costly Installation, just plug your microwave Into any IO AMP three pin power outlet.It IS easily moved for that outdoor party or B.B.Q.
Flavour & Moisture RetentionBecause of the shorter cooking time, foods are not overcooked or dried out, resulting in moreflavour and moisture remaining in food.
SpeedFood is cooked in approxrmately one-fourth of the time taken by conventional methods.
Easy to CleanThe only heat in a microwave oven is that given off by the food being cooked (heat transference).Spatters or boil overs will not bake on as in conventronal ovens. A wipe over with a damp cloth isall that is necessary-no more dirty pots and pans to scrub.
CoolnessThe mrcrowave oven does not heat up the kitchen. It remains cool and pleasant at all times.
ConvenienceFood can be cooked In the dishes you serve at the table-no extra washing up. Left-overs can bereheated and served without drying or loss of flavours. Entertaining becomes a dream. Meals canbe prepared in advance and reheated when guests arrive. Appetizers are easily heated wrthrnminutes making entertaining fun. The convenience of microwave cooking can only beexperienced by owning a microwave oven.
SafetyOne of the safest appliances in today’s modern kitchen IS a microwave oven. The absence of heatmakes it safe to operate without danger of burned fingers. There is no way the oven will operatewithout the door being closed.
SimplicitySanyo have built their reputation on the srmplrcity of their appliances and the microwave oven isno exception. Even a child WIII find it easy to use. Set the cooking time and press the startbutton-it’s as simple as that.
Fast ThawingDefrosting IS made easy with the microwave oven. No need to choose food from the freezer hoursbefore-30 minutes will defrost a chrcken and two steaks need only 10 minutes. The microwaveoven elimrnates the bacteria problem that often occurs when the housewife removes food from thefreezer to thaw on the kitchen srnk. Frozen casseroles can be thawed and reheated in a fraction ofthe time normally taken.
Shiftworkers’ DreamThree minutes is all it takes to reheat a plate of food from the refrigerator. Cook the family mealand place hubby’s covered with glad wrap in the refrrgerator-no more complarnts about“stewed-up” meals.
WeightwatchingThere IS no need to add fats when cooking tn the microwave oven. Dieters can easily preparesmall quantities of food exactly as they require it.
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a WIPORTANT POINTS TO REMEMBER
There are a number of potnts that are important to remember for successful mrcrowave cooking.Because the oven works so quckly, factors that would not be vital In conventronal oven cookingbecome Important. FolIowIng are some of the terms and cooking procedures that are Integral tothis new kind of cooking-along with an explanation of each.
Starting temperature of the food to be heated affects cooking time. Cooking time grven inrecipes is based on normal storage temperature of the ingredients,
For example, milk is usually used straight from the refrigerator. Therefore, any recipe that uses milkassumes that the milk will be cold, having been taken directly from the refrigerator,
If you use a partrcular Ingredient that is colder than normal, the cooking time will be longer.Similarly, if an ingredient is warmer than would be usual, the cooking time will decrease to someextent.
In general, the warmer the food or ingredients to start with, the shorter the cooking or heating time.Remember this if you make substitutions in recipes. If you use a frozen ingredient instead of thecanned one that the recipe specifies, you’ll have to increase the cooking time given in the recipe.
Density refers to the composition of a particular food item. In other words, some foods havea basic structure that consrsts of molecules that are tightly packed together (a meat roast IS oneexample). When this IS the case, it takes microwaves longer to penetrate and cook the food thanfor a less dense Item. A more porous food (such as bread) absorbs microwaves faster and heatsthrough or cooks more qurckly.
Volume is a factor that affects cooking time in the microwave oven. Here the word volume refersto the amount of food to be cooked. If you are baking several potatoes, the cooking time will belonger than if you were baking just one potato. The same holds true wrth liquids to be heated;three cups of water will take longer than just one cup. If you halve a recipe, cook the food a littlemore than half the trme the recipe calls for. Keep checking at short intervals untrl the food iscooked to your taste.
Arrangement of foods within the oven should be taken into consideration, If there are severalpieces of similar food, arrange them so that each gets the maximum concentration of microwaves.Potatoes should be arranged in a ring; ears of-corn are best placed like spokes of a wheel, fromthe centre of the oven out to the sides. When reheating a plate of leftovers, arrange solid foods,e.g. mashed or baked potatoes, pumpkin or cauliflower around the outer edge of the plate withsmaller vegetables e.g. peas, beans, zucchlnr In the centre, Fish and sliced meats, casseroles,steaks etc. can also be placed in the centre. Mashed potato should be served In 2 small scoopsrather than one large mound. This way, dense foods get the greatest concentration of microwaveenergy and there is a more even microwave distribution in all the foods.
Delicate ingredients require a lower setting for proper cooking. Many high protein foods In thedairy group fall into this category; cheese, eggs, milk, cream and sour cream. Cookrng at a hrgherheat may cause these foods to toughen, separate or curdle.
Container size and shape specified in recipes should be followed for best results.If you vary the size or shape of the container, the cooking time may vary. A tall, narrow containerwill increase cooking time, just as a shallow, broad container will reduce it.The containers specified in the recipes have been chosen for a reason, You will find that recipesfor puddings and sauces call for containers that are larger than the quantity of liquid being cookedto prevent boilovers. Cike recipes call for round utensils for more even cooking.
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Coverings suitable for use in the microwave oven include ovenproof glass covers, glad wrap andsturdy glass plates. Covers are useful because they trap steam and therefore speed cooking time.Furthermore, they seal in natural moisture, preventing foods from drying out as well as preservingnutrients.
Remove any covering away from hands and face to prevent steam burns.Never completely seal containers in the microwave oven.
Stirring IS necessary for some foods. Because microwaves cook the outside edges of food frrst,the centre portion sometimes needs redistribution for even cookrng. This IS true of thickenedmixtures; the redistribution is accomplished simply by strmng. Always stir from the outside in, sothat heat is equalised and uncooked portions flow toward the outside edges.This technique is similar to the stirring you’re accustomed to doing on a range burner.In the microwave oven, however, you need stir only occasionally.
Browning-Cookies, cakes and breads do not brown wet1 tn a microwave oven. When darkcoloured ingredients (such as chocolate, spices or parisian essence) are part of the recipe, thelack of browning IS not apparent. At other trmes, glazes or frosting can be used or you cansprinkle fine dried breadcrumbs or toasted ccconut around the sides and base of the greasedcake container.
Turning foods over is sometimes necessary. In the case of large, dense foods, (e.g. roasts),turning the food over will help to cook it evenly, It IS not necessary to rotate the food containerunless the oven does not have a turntable. Chicken pieces, pork chops and other meats withbones should be placed so that the bony part faces the centre, the thick part faces the outside.This aids in even cooking.
Standing time is important to mrcrowave cooking. The standing time specifted In the recipes isreally a part of the cooking time, in that food continues to cook after It IS removed from the oven.The more dense the food, e.g. roasts, meat loaf, the longer the standing time. In addition tofinishing the cooking process, standing time helps retain natural juices and makes carving easier.Foods which retain heat longer, e.g. baked apples, will continue to soften on standing.
The recipes In this book all take standing time Into account and specify the correct amount of timeto allow. With your own recipes, some experlmentatron may be necessary to gauge properstanding time. As a guidellne, use the standing time specified in a similar recipe here.
Meal planning should not pose a problem. Keep In mind that foods that need to be cookedlongest should be cooked first. The main dash (such as a roast or a casserole) should be cookedfirst, then the vegetables and bread cooked or heated. Desserts can be made In the morningunless they are to be served hot and in some cases can be cooking whilst the dinner is beingeaten e.g. baked apples.
For dinner parties cook the complete meal earlier in the day, keep foods covered, reheat in themicrowave and place in a conventional oven or warmer on a very low heat setting along with thedinner plates lust prior to serving.
Condensation does occur within the mrcrowave oven and also on the inside glass of the door.This is a natural occurrence due to moisture release from the food when cooklng. Do not beconcerned if water appears on the bench below the oven, this does not mean there is anyleakage from the oven only an excess buildup of moisture.
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Do not operate the oven empty
Do not operate the oven if damaged. It is important that the oven door closes properly. Shouldthere be any damage to the hinges or any other part of the microwave oven, have it repatred bya qualified service technician.
Conventional meat thermometers should not be used in the microwave oven,They can, of course, be used at the completion of cooking to check internal temperatures of foodbut only out of the oven. Specially designed microwave thermometers can be purchased andthese can be used.
Do not attempt to cook eggs in the shell. Pressure will build up inside the shell and it will explode.
Do not deep fry in the microwave oven as the temperature of oil cannot be controlled and it mayoverheat.
Do not use narrow necked or sealed containers in the microwave oven as pressure could buildup and cause them to explode.
i’‘“? Do not heat food nor liquids In bottles or jahs with lids on. Arr must be allowed to escape,@@? from the container. Do not warn babies bottles in the microwave oven with screw top lids
7- t Lwr l’ or teats in place.
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STARTINGTHE DAY
Scrambled Eggs
STARTING THE DAY
HOT CEREAL ................................................... 1.. ....... 1 9INDIVIDUAL CEREAL .................................. ......,.” ....... 1 9HOT GRAPEFRUIT ........................................... . ......... 1 9STEWED RHUBARB ......................................... . ......... 2 0STEWED PRUNES............................................ . ......... 2 0SCRAMBLED EGGS ......................................... . ......... 2 0POACHED EGGS ............................................ ..‘..~ ...... 2 1FRIED EGGS USING BROWNING DISH .... 1.. ...... . ......... 2 1EGGS BENEDICT . ..~..1.“~...............~..+................. ......... 2 2OMELEITES .................................................... . ......... 2 2HEARTY SAVOURY OMELElTE .................................. 2 3EGG, BACON AND TOMATO ....................................... 2 3SAVOURY BAKED EGG .............................................. 2 3CREAMED MUSHROOMS ........................................... 2 3WELSH RAREBIT ....................................................... 2 4POTATO CAKES AND BACON ........................... . ......... 2 4LAMBS FRY AND BACON ........................................... 2 6CURRIED MINCE ........................................................ 2 6BAKED BEANS AND SPAGHETTI ................................ 2 6TOMATOES ON TOAST .................... ..~............._ ......... 2 7SAVOURY TOMATO CUPS ............................... . ......... 2 7COFFEE ........................................................... . ......... 2 7HOT CHOCOLATE ...................................................... 2 7TEA ............................................................................ 2 7
“Starting the day” or breakfast is a very important meal. Usually about 12 hours have passed sincethe last meal was eaten and the body needs refuelling. For most people, time is the factor thatprevents-a substantial breakfast being served. This is where your microwave oven will be in-valuable to you; allowing you to serve an adequate breakfast to your family to start the day thenutritional way.
Recipes chosen in this section are varied. However, you may have a favourite breakfast recipeyour family enjoys. Use these recipes as a guide for timings. Experiment and you will find it easyto convert your favourite recipe for use in your microwave oven. Remember, open your ovendoor and stir the food when necessary and you will find the food cooked perfectly to your taste.
INGREDIENTS
1 l/2 cups rolled oats3 cups water‘12 teaspoon salt
METHOD
1. Place all ingredients in medium size casserole dish.Stir well.
2. Microwave 7 minutes on HIGH, stirring occasionally.3. Allow to stand 3 minutes covered.4. Serve with milk and sugar.
INGREDIENTS
l/3 cup rolled oats%I cup waterdash salt
METHOD - .- - -
1. In cereal bowl combine all ingredients.2. Microwave 1 l/2-2 minutes on HIGH, stirrlng once3. Allow to stand II/,-2 minutes covered.4. Serve with milk and sugar.
INGREDIENTS METHOD .-
2 grapefruit4 tablespoons brown sugar2 teaspoons butter4 maraschino cherries
1. Cut grapefruit in halves; removing core and seeds.Loosen each section with a sharp knife.
2. Sprinkle 1 tablespoon brown sugar on each half andl/z teaspoon butter on centres.
3. Place fruit on pie plate or individual serving dishes,mlcrowave W-4 rnlnutes on HIGH until heatedthrough.
4. Allow to stand 1 minute. Place a cherry In centre toserve.
‘7 For 2 halves-microwave 2%-3 minutes1 half -mcrowave 1’12 minutes
T h e m o r e f o o d p l a c e d i n t o t h e m i c r o w a v e Illll=%~~ll Io v e n t h e l o n g e r i t t a k e s t o c o o k . T h e t e m p e r -ature of the food to be cooked will also makea d i f f e r e n c e , f o o d f r o m t h e r e f r i a e r a t o r w i l lt a k e a l i t t l e l o n g e r t h a n f o o d a t r&omt e m p e r a t u r e .
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INGREDIENTS ~.~
2 cups cut rhubarb(Approximately 3 cm)
2 tablespoons water4 tablespoons sugar1 teaspoon lemon juicepinch ground ginger
METHOD - -
1. In medium size casserole dish, combine all ingredientsexcept sugar.
2. Cover, microwave 4 minutes on HIGH, stir.3. Add sugar, cover, microwave on MEDIUM 2 minutes.4. Allow to cool, covered.
INGREDIENTS
500 g (1 lb.) dried prunes1 l/2 cups hot tap waterVI cup brown sugar1 stick cinnamonpinch ground allspice
M E T H O D -
1. In medium size casserole dish, combine prunes andwater. Allow to soak 11’2 hour.
2. Add rematnlng ingredients, stir, cover, mtcrowave5 minutes on HIGH.
3. Allow to cool covered. Remove cinnamon stick beforesewing.
.! ,I\ \
‘j/ If prunes are soft, omit step 1. Reduce liquid to,i::;.T\P ,,I 1 l/4 cups, combine all Ingredients and proceed.
r - 1_, ,,1.;
INGREDIENTS
1 tablespoon butter
4 eggsl/4 cup milkl/4 teaspoon saltdash pepper
METHOD
1, In medium size casserole dish, microwave butter30 seconds on HIGH.
2. Add eggs, milk, salt and pepper, and beat with a forkto scramble.
3. Mcrowave, covered, 1&-2 minutes on HIGH. Stir.4. Microwave, covered, a further 11/2-2 minutes on HIGH,
or until eggs are barely set.5. Stir and let stand, covered, 2 minutes before serving.
SERVING SIZES FOR SCRAMBLED EGGSE G G S M I L K B U T T E R P O W E R T I M E
2 2 t a b l e s p o o n s 2 t e a s p o o n s H I G H 11/2-Z m i n u t e s
4 ‘/n cup 1 t a b l e s p o o n H I G H 3-4 minutes
6 l/3 cup 2 t a b l e s p o o n s H I G H 4?-5 m i n u t e s
8 J/2 cup 2 t a b l e s p o o n s H I G H W - 6 minutes
S A L T & P E P P E R T O T A S T E . S T I R H A L F - W A Y T H R O U G H C O O K I N G
Time for cooking depends upon temperature of milkand eggs, also size of eggs.
Above times are for 61 g eggs at room temperatureand milk from refrigerator.
20
Ramekins are ~dcal for poached eggs as each egg cooks Indlvldually
INGREDIENTS
1 eggV4 cup waterl/2 teaspoon white vinegarpinch salt
METHOD
1, Place water, vinegar and salt in ramekin. Microwave45 seconds on HIGH.
2. Gently break egg into boiling water. Cover with gladwrap.
3. Microwave 30-45 seconds, until yolk clouds over.4. Stand 1 minute. Lift out of liquid with a slotted spoon
, /‘A
‘:, White of egg will coagulate during standing time.:‘;T\P : , , F or more than one egg-allow extra time for
.;: individual ramekins of water to boll and an extra‘,/, . .30 seconds for each additional egg to cook.
INGREDIENTS METHOD - -
2 eggs1 teaspoon butterhot buttered toast
4 em=*Yolks will be slightly runny,
so allow extra cookingtime if preference is forfirmer yolks.
1. Preheat browntng dash on HIGH for 3 minutes.2. Add butter and microwave a further IO seconds.3. Gently break In eggs. Cover and mlcrowave
IV2 minutes on HIGH.4. Allow to stand 1 minute, covered. Serve on toast
Eggs will continue to cook while standing so becareful not to overcook In microwave. Eggs
L .., “ , .-. ’ should be at room temperature.
1. Same.2. Allow 2 teaspoons butter, microwave 15 seconds
on HIGH.3. Gently break in eggs. Cover and microwave
2112 minutes on HIGH.4. Standing time-same.
Cover foods in the microwave oven if younormally cover foods when using conven-tional methods. This will retain moistureand speed cooking.
21
INGREDIENTS ~--.-- ~
1 English muffin-halved, toasted and buttered
2 slices of ham (approximatelysize of muff ins)
2poachedeggs(Refer recipe page 21)
Hollandaise saucepaprika
METHOD ~ - -
1. Arrange muffins on serving plate and top with slice ofham, then eggs.
2. Spoon over sauce and sprinkle with paprika.3. Microwave 45 seconds-l minute on HIGH, until heated
through.
a HOLLANDAISE SAUCEINGREDIENTS
VI cup butterVI cup cream2 egg yolks-well beaten1 tablespoon lemon juice112 teaspoon dry mustardl/4 teaspoon salt
METHOD
1. Place butter in glass jug. Microwave 1 minute on HIGHuntil melted.
2. Add remaining ingredients. Mix well.3. Microwave 11/2-2 minutes or until thickened on
MEDIUM, stirring occasionally.4. Beat with wire whisk or rotary beater until light and fluffy.
Sufficient for 4 eggs.
auce will curdle if overcooked
Quanttties of ingredtents for omelettes are the same as those given for scrambled eggs. However,do not stir after final microwave stage is completed. If a lighter, fluffier omelette is desired, thefollowing recipe should be used as a guide for method and quantities.
INGREDIENTS - ---2 eggs-separated2 tablespoons milkl/4 teaspoon saltdash pepper2 teaspoons butterpinch baking powder
(l/4 teaspoon for 4 eggs)
METHOD1. Beat egg whites until stiff peaks form.2. Beat egg yolks, milk, salt, pepper and baking powder
until creamy.3. Gently fold in the beaten egg whites.4. In 20 cm (8”) pie plate, microwave butter 30 seconds
on HIGH.5. Pour egg mixture into hot butter and spread evenly in
pie plate.6. Microwave, uncovered, 2 minutes on HIGH.7. Cover and allow to stand 2 minutes before folding and
serving.
bacon or onions in filling, cook in the pieto enhance omelette flavour.
22
I INGREDIENTS -- METHOD ~
1 teaspoon butter1 rasher bacon-chopped1 small tomato-
peeled and chopped2 shallots-
trimmed and choppeddash pepper and salt
2 eggs-lightly beaten
parsley
1. Place all ingredients, except eggs and parsley in a smallpie plate.
2. Microwave, covered, 2 minutes on HIGH.3. Pour in eggs and stir with a fork to combine.4. Cover, microwave 40 seconds on HIGH. Stir with fork-
drawing outside edges towards the centre.5. Cover. Microwave I’/2 minutes on HIGH. Allow to stand
2 minutes.6. Ease around edges with rubber spatula and slide onto
serving plate. Sprinkle with chopped parsley.
INGREDIENTS - M E T H O D - -
1 egg1 rasher baconV2 tomato
1. Break egg into a greased custard cup.2. Place bacon between 2 thicknesses of paper towelling.3. Place custard cup, bacon and tomato half on a dinner
plate. Cook on HIGH for 2 minutes.4. Allow to stand for 1 minute before serving.
INGREDIENTS
1 eggl/z rasher bacon1 slice tomato1 tablespoon grated cheese
METHOD
1. Chop bacon, place in a ramekin, cover with papertowelling.
2, Microwave on HIGH for 1 minute.3. Break egg over bacon, top with a slice of tomato and
grated cheese.4. Microwave on HIGH for 1 minute. Serve on toast.
INGREDIENTS ~-..-
250 g (l/2 lb.) mushroomsI4 teaspoon salt‘12 teaspoon pepper1 teaspoon lemon juice1 tablespoon water3 tablespoons butter2 tablespoons flour314 cup milk
-METHOD
1. Peel and slice mushrooms. Place in a small microproofcasserole dish with salt, pepper, lemon juice, water andbutter,
2. Cover. Microwave on HIGH for 2 minutes.3. Blend flour with milk. Pour in some hot liquid from
mushrooms. Combine well and pour into casserole dish.Stir all until combined.
4. Microwave, uncovered, on HIGH a further 2 minutes. Stirhalf way and after completion of cooking. Serve on toast.
23
INGREDIENTS -
250 g (V2 lb.) cheese-gratedl/2 cup beerl/2 teaspoon paprika1 teaspoon dry mustard1 teaspoon worcestershire
sauce5 drops tabasco sauce2 eggs-lightly beaten
METHOD-- - - -
1. In a medium size mlcroproof casserole dish combinepaprika, mustard, sauces and beer. MIcrowave onHIGH for 1 minute.
2. Add cheese and microwave on HIGH l Y-2 minutes,stirring every 30 seconds, until cheese melts.
3. Stir a little of the hot cheese mixture into the eggs thencombine well with remaining mixture.
4. Microwave on MEDIUM for 2’17 minutes, stirring fre-quently. Remove from oven and lightly whip with a wirewhisk untrl smooth. Serve on toast.
INGREDIENTS
500 g (1 lb.) potatoes-boiled1 tablespoon butterV2 cup plain flourl/2 teaspoon baking powderVI teaspoon pepperV2 teaspoon salt2 teaspoons chives-
finely chopped1 egg yolk4 rashers bacon4 teaspoons butter extraTomato wedges
METHOD ..~
1. Drain potatoes, add butter, mash. Allow to cool.2. Soft flour and baking powder. Add to potatoes with
pepper, salt and chives. Bind with egg yolk.3. With floured hands, form into 8 flat patties.4. Remove rind from bacon and cut each rasher in half.5. Preheat large browning dish on HIGH 5 minutes. Add
2 teaspoons butter, swirl to coat base.6. Place 4 potato cakes in centre of dish and arrange
bacon around outside of cakes. Microwave on HIGH1 minute. Turn bacon over. Microwave 45 seconds.Remove bacon.
7. Turn pattles over and microwave on HIGH 1% mlnutcs.Remove to plate.
8. Wipe dish with paper towelling. Preheat a further3 minutes and repeat cooking process with remainingcakes and bacon. Serve with tomato wedges.
,, rr‘a‘a ai+ai+HINTHINT ElEl
To separate cold bacon slices easily, placeT o s e p a r a t e c o l d b a c o n s l i c e s e a s i l y , p l a c ei n m i c r o w a v e o v e n o n H I G Hi n m i c r o w a v e o v e n o n H I G H20-30 seconds. Allow to stand 3 minutes.20-30 seconds. Allow to stand 3 minutes.
24
\
P o t a t o Cakes and Bacm
INGREDIENTS ~ ~ M E T H O D - -~.
1 lambs fry(approximately 5009-l lb.)
300 mls water125 g (l/4 lb.) bacon rashers1 small onion-finely sliced1 l/2 tablespoons seasoned
flour3 teaspoons butter
1. Cover the lambs fry with cold water and 1 teaspoonsalt. Leave V2 hour.
2. Drain, skin and slice-l cm (W’)thick.3. Dip each slice in seasoned flour. Shake off excess.
Reserve remainder of flour.4. Remove rind from bacon and cut into serving size
pieces.5. In a microproof dish, place half the bacon pieces and
microwave on HIGH 11/2 minutes. Remove bacon andadd 1 teaspoon butter to drippings in dish.
6. Microwave on HIGH 30 seconds, Lay half meat slicesin single layer in dish. Microwave on HIGH1 l/2 minutes,
7. Turn slices over and microwave a further 1 minute.Remove slices and repeat cooking the remainingbacon and meat. Remove from dish.
8. Add the last teaspoon butter and the onion to dish.Microwave on HIGH lV2 minutes, Sprinkle withreserved flour. Stir well and add water slowly, mixingall together.
9. Microwave on HIGH for 2 minutes, stirring twice.Return lambs fry and bacon to gravy. Combine lightly.
10. Cover. Microwave on MEDIUM 8 minutes, stirring halfway.
1 dessertspoon curry powder(or to taste)
1 teaspoon butterl/2 teaspon sugar2 medium onions500 g (1 lb.) topside mince1 large tomato2 teaspoons lemon juice1 tablespoon chutney1 beef stock cubePepper and salt to tastel/2 cup water + 2 tablespoons
extra1 tablespoon flour
1.
2.
3.
4.
5.
INGREDIENTS ~ --~ M E T H O D -
Preheat browning dish on HIGH 6 minutes. Add currypowder, butter, sugar and finely chopped onions.Microwave on HIGH 2 minutes.Add mince and break up with a fork. Microwave onHIGH 6 minutes, breaking up mince every 2 minutes.Add peeled and chopped tomato, lemon juice,chutney, beef stock cube, pepper, salt and water.Microwave on HIGH 5 minutes. Blend flour withextra water and stir in briskly.Microwave a further 3 minutes on HIGH, stirring untilthickened. Serve on toast.
INGREDIENTS _ --
425 g can baked beans orspaghetti
M E T H O D -
1. Empty beans or spaghetti into a small microproofcasserole dish. Cover.
2. Cook on HIGH for 3-4 minutes, stirring once.3. Serve on toast.
26
INGREDIENTS -
2 tomatoessalt and pepper to taste1 dessertspoon butterpinch of sugar
METHOD _ -
1. Slice tomatoes and place with remalnlng Ingredients intoa small microproof casserole dish, cover.
2. Cook on HIGH 2 minutes.3. Serve on toast.
INGREDIENTS METHOD
4 medium sized tomatoesgarlic salt
pepperl/2 cup mushrooms, finely
chopped1 cup grated cheese4 poached eggs
1. Cut tops off tomatoes and scoop out pulp. Sprinkle cupswith garlic salt and pepper.
2. Layer mushroom, cheese and egg, In eachtomato cup.
3. Arrange on plate and cover with glad wrap, cook onHIGH 4 minutes.
Do not discard tomato pulp, it may be used in other< meat or vegetable dishes. Cover and store in
refrigerator until required.
Place mug of water or combination milk and water intomlcrowave oven on HIGH for 2 minutes. Stir in 1 teaspooncoffee and sugar to taste.
Blend desired quantity of cocoa or drinking chocolate withsugar and small quantity of milk in mug. FIII mug with milk,stir. Place in microwave oven on HIGH for 1 l/2-2 minutes.
Place mug of water into microwave oven on HIGH for2% minutes. Add tea bag and allow to steep for30 seconds to 1 minute. Add milk and sugar to taste.
For more than 1 mug, allow extra cooking time.2 mugs-4 minutes4 mugs-7 minutes
27
APPETIZERS
Chicken Liver Pate
28
APPEllZERS
The microwave oven IS ideal for appetlzers-they can be prepared days or weeks before, frozenand then reheated and served piping hot In minutes. Surprise your guests with hot and temptingsnacks with a minimum of fuss.
SPICY MEATBALLS .................................................... 2 9SMOKED FISH DIP ..................................................... 3 0HAM AND PINEAPPLE-SWEET AND SOUR.. ................ 3 0STUFFED MUSHROOMS ............................................ 3 0CHICKEN LIVER PATE ................................................ 3 2ORIENTAL CHICKEN WINGS ...................................... 3 2OYSTER PAlTIES ...................................................... 3 2SMOKED OYSTER BITES.. .......................................... 3 3ASPARAGUS BOATS .................................................. 3 3PRUNE SAVOURIES ................................................... 3 4TERIAKI STEAK ROLLUPS .......................................... 3 4HAM ROLLUPS .......................................................... 3 4SALMON AND ARTICHOKE MORNAY.. ........................ 3 5GARLIC PRAWNS ....................................................... 3 5
INGREDIENTS
2 tablespoons butter1 large onion, finely
chopped125 g mushrooms, finely
chopped500 g minced topside1 cup fresh breadcrumbs1 teaspoon saltXI teaspoon pepper2 tablespoons chilli sauceglack ginger (optional)
METHOD - - .
1. Melt butter in a 20 cm (8”) Poe plate on HIGH for1 minute. Add onion and mushrooms and cook onHIGH for 1’12 minutes. Stir well and continue cookinga further 1% minutes.
2. Place mixture into a large bowl with minced topside.Add breadcrumbs, salt, pepper and chilli sauce.Combine thoroughly and roll into balls the size ofwalnuts. If desired, place a small sliver of ginger in thecentre of each ball.
3. Arrange half the meatballs on a plate and cook on HIGHfor 5 minutes.
4. Repeat with remaining meatballs.
29
INGREDIENTS M E T H O D -. - -
200 g smoked fish*/z cup milk125 g cream cheese2 teaspoons lemon juice1 tablespoon mayonnaise1 teaspoon worcestershire
sauceV4 teaspoon saltpinch white pepper2 tablespoons chopped
shallots
1. Place smoked fish in a mrcroproof pie plate, pour milkover fish and cover with glad wrap. Cook on MEDIUM4 minutes. Allow to stand covered, while preparingremaining mixture.
2. Beat cream cheese until softened. Add remarnrng ingre-dients and combine well.
3. Flake the drained smoked fish, reserving liquid. Stirin the cream cheese mixture, adding 1 tablespoon ofreserved liquid. Beat well and place into serving bowl.Chill well before serving.
4. Serve with savoury biscuits or toast fingers.
INGREDIENTS - ~
450 g can pineapple pieces2 ham steaks cut into cubes1 red or green capsicum cut
into small cubes150 g bottle sweet pickled
onionssmall bamboo skewers
METHOD -- .-1. Thread cubes of pineapple, ham, capsicum and a pickl-
ed onion onto skewers, starting and frnrshing with ham.Approximately 20 skewers,
2. Arrange IO skewers on a serving plate brush with sauceand microwave on HIGH for 2 minutes.
3. Repeat with remarntng skewers.4. Serve with remaining dipping sauce,
l Dipping SauceINGREDIENTS
XI cup pineapple juicel/4 cup onion liquid1 tablespoon tomato sauce1 teaspoon cornflour
METHOD
1. Combine pineapple juice, onion liquid and tomato saucein a small bowl. Blend cornflour with a small quantity ofcold water. Add to other ingredients.
2. Microwave on HIGH for 1 l/z minutes. Stir well.
INGREDIENTS -..-- M E T H O D - -
medium sized mushrooms 1. Wipe mushrooms, remove stems and reserve.approximately 6 cm (2112”) 2. Trim stems and chop finely. Chop bacon and shallots.in diameter Place into a small bowl and microwave on HIGHrasher bacon 1 minute.shallots 3. Add breadcrumbs and seasonings and mix well. Placetablespoons fresh a heaped teaspoon of this mixture into each mushroom.breadcrumbs Sprinkle with cheese if desired.
112 teaspoon dried parsleyflakes
pepper and salt2 teaspoons buttergrated cheese (optional)
4. Place mushrooms into a microproof pie plate and dotbutter between mushrooms, cover with glad wrap.
5. Microwave on HIGH for 3 minutes.
Ham and Pineapple-Sweet and Sour b
30
INGREDIENTS-‘-- METHOD
2 tablespoons butter1 clove garlic, crushed2 rashers bacon, chopped1 small onion, choppedpinch nutmegl/2 teaspoon saltl/4 teaspoon pepperpinch dried herbs500 g chicken livers2 tablespoons Grand
Marnier2 tablespoons creamchopped parsley-garnish
1. In a small mrcroproof casserole dish, place butter, garlic,bacon and onion. Microwave on HIGH 3 minutes.
2. Add nutmeg, salt, pepper, herbs and cleaned andtrimmed chicken livers.
3. Cover. Microwave on HIGH IO mrnutes.4. Add the Grand Marnier and cream, and process
through an electric blender until smooth.5 Spoon Into a serving dish. Sprinkle with chopped
parsley. Cover with glad wrap and chill thoroughlybefore serving with croutons or toast fingers.
INGREDIENTS METHOD -‘~“-
‘h1‘/2
1‘12
11
cup dark soy sauceteaspoon sherryteaspoon sesame oilclove garlic, crushedteaspoon gingertablespoon peanut oiltablespoon honey
-
1. Combine soy sauce, sherry, oils, garlic, ginger andhoney. Stir well.
2. Joint chicken wings and discard tops. Add to marinade.Stand for 1 hour.
3. Place dralned chicken wings onto a microproof platter.Cover wrth paper towellrng and cook on HIGH forIO minutes.
500 g Chicken wingstoasted sesame seeds
4. Serve hot or cold.
r.’ ! p , \ ,-, If desired, marinade may be heated and served
‘T\p :: with wings.1 \<>I ’ I’
INGREDIENTS -- METHOD
1 small bottle oysters1 tablespoon butter1 chopped shallotVI teaspoon pepperl/4 teaspoon salt1 tablespoon flourl/2 teaspoon lemon juicer/4 cup milkVI cup oyster liquid1 pkt oyster patty cases
1 .2.
3.
4.
5.
Drain oysters. Reserve liquid.In a microproof jug, place butter, shallot, pepper andsalt. Microwave on HIGH 45 seconds. Stir in flour, lemonjuice and combine with milk and oyster liquid. Stir well.Microwave on HIGH 11,‘~ minutes. Stir half way. Adddrained oysters.Place cases on a paper towelling-lined plate. Spoon oneoyster and sauce into each one.Microwave, arranged in a circle, on HIGH forIV2 minutes. Stand 1 minute.
Makes 12 patties-these retain heat very well, so morecan be prepared while serving the first quantity.
32
INGREDIENTS
1 tablespoon butter1 tablespoon flour112 cup milk1 teaspoon tomato paste1 teaspoon lemon juicesalt and pepper to taste105 g can smoked oysters12 ready cooked oyster patty
cases
METHOD
1. Melt butter in a microproof bowl on HIGH 45 seconds.Add flour, stir well, return to mlcrowave and cook onHIGH 30 seconds. Add milk gradually, stirring well andmlcrowave on HIGH 45 seconds, stir and cook a further1 minute.
2. Add tomato paste, lemon juice, salt and pepper and stirwell.
3. Place patty cases on a paper towelling-lined plate.Spoon one smoked oyster into case and top with sauce.Microwave on HIGH IV2 minutes. Stand 1 minute beforeserving to allow pastry to firm.
4. Garnish with lemon and parsley.
INGREDIENTS - ~
1 tablespoon butter1 tablespoon flourl/4 cup milkl/4 cup asparagus liquid1 tablespoon grated tasty
cheesepinch cayenne peppersalt and pepper to taste330 g can asparagus spears
drained12 ready cooked savoury
boats
-_ .-
METHOD- - -
1. Melt butter in a microproof bowl on HIGH 45 seconds.Add flour, stir well, return to mlcrowave and cook onHIGH 30 seconds. Add milk and asparagus liquid,stlrrlng well and microwave on HIGH 45 seconds, stirand cook a further 30 seconds.
2. Add grated cheese, cayenne, salt and pepper, andstir well.
3. Reserve tips from asparagus for decoration. Chopremainder and add to the sauce.
4. Place savoury boats on a paper towelling-lined plate.Spoon filling into boats and top with reserved tips.Microwave on HIGH IV2 minutes. Stand 1 minute beforeserving. Serve hot or cold. If cold, eliminate stage 4.
S t e a m t o w e l s f o r m e n w h o l i k e s u c h things IllI!3after a shave-saturate a hand towel in coldw a t e r , w r i n g s o u t a n d p l a c e i n m i c r o w a v e
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o v e n f o r o n e m i n u t e o n H I G H t o s t e a m . rm <c+e”c.
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33
INGREDIENTS
1 teaspoon butter12 blanched almonds, halved24 prunes3 rashers bacontoothpicks
METHOD --. - -
1, Melt butter in a ramekin dish 20-30 seconds on HIGH.Add halved almonds and cook on HIGH 2 mrnutes.
2. Remove stones from prunes and replace with almondhalves. Cut bacon into 5 cm (2”) pieces and roll aroundeach prune. Secure with toothpicks. Place onto papertowelling on a plate
3. Microwave on HIGH for 3 minutes.
INGREDIENTS
500 g (1 lb.) topside steak
230 g can water chestnutsl/2 cup bottled teriyaki sauce
METHOD .
1. Slice steak diagonally into strips approximately 5 mm(l/4”) x 7.5 cm (3”).
2. Allow to marinade 2-3 hours in teriyaki sauce.3. Encircle a water chestnut with a strip of beef. Secure with
a toothpick. Repeat until all ingredients are used.4. Place all rollups in a shallow microproof dish. Cover with
paper towelling.5. Microwave on HIGH 5 minutes. Rearrange centres to
outside. Microwave on MEDIUM 4 minutes.
I
l Homemade Teriyaki SauceCombine: 1 teaspoon minced dried onion
l/4 teaspoon minced dried garlicV2 teaspoon ground ginger2 tablespoons soy sauce2 tablespoons oil2 tablespoons sherry
INGREDIENTS
250 g sliced ham1 cup mashed potatosalt and pepper to taste1 small onion finely
choppedtoothpicks
METHOD
1. Combine potato, salt, pepper and onion and placea small quantity on centre of each ham slice.
2. Roll ham to enclose filling, Secure with toothpicks.3. Place rollups on serving plate. Microwave on HIGH 2-3
minutes, depending on temperature of mashed potato.
)I“9 ;.‘7
:I:+\? ‘jMay be cut in halves; secure each half with
L : -, \J / J+ toothprcks for appetizers.
34
INGREDIENTS METHOD
250 g can salmon470 g can artichokes60 g butter3 tablespoons plain flour1 l/2 cups milk‘12 cup sour creaml/2 teaspoon prepared
mustard60 g cheddar cheese-grated185 g can champignons,
drainedsalt and pepper o taste‘12 cup crushed cornflakes
60 g grated cheddarcheese-extra
1 tablespoon butter. extra
1. Drain salmon, reserve liquid. Remove bones and flake.Drain artichokes, chop Into small pieces.
2. Melt butter in a medium size bowl, on HIGH 45 seconds.Add flour, star until combined, cook for 30 seconds onHIGH, stir.
3. Gradually add milk, stir until combined, add sour creamand cook on HIGH 4 mrnutes. StIrrIng twice during cooking.
4. Add mustard and grated cheese, microwave on HIGH1 minute to melt cheese.
5. Add salmon with half the reserved liquid, artichokes andchampignons to sauce, stir until combined. Season withsalt and pepper.
6. Pour into individual dishes or one large dish. Sprinklewith combined cornflakes and extra grated cheese anddot with butter. Mrcrowave on HIGH l-2 minutes,depending on size of dishes and serving temperature.
If desired, mornay may be browned under conven-I g ‘IIrr er or In browning oven.
INGREDIENTS ~ -
500 g green prawnsl/3 cup peanut oil2 cloves garlic, crushed2 tablespoons chopped
shallots2 tablespoons dry sherrysalt and pepper to taste
METHOD
1. Peel and devein prawns leaving tails intact.2. Place into a microproof shallow dish.3. Combine all other ingredients and pour over prawns.4. Cook on HIGH 5 minutes stirring occasionally.
,f;;& Individual Ramekins may be used, timing remains. the same.
:.I >/ \,%I I-it
35
SOUPS
Green Pea and Ham Soup
36
SOUPS
FRENCH ONION SOUP.. ............................................. 3 7CREAM OF CHICKEN SOUP ....................................... 3 8CHICKEN & VEGETABLE SOUP .................................. 3 8TANGY TOMATO SOUP .............................................. 3 9SPLIT PEA SOUP.. ...................................................... 3 9CREAM OF OYSTER SOUP ......................................... 3 9CHILLED CARROT & ORANGE SOUP.. ........................ 4 0PUMPKIN SOUP.. ....................................................... 4 0GREEN PEA & HAM SOUP.. ........................................ 4 0BEEF VEGETABLE SOUP ........................................... 4 2SEA FOOD CHOWDER ............................................... 4 2MUSHROOM SOUP .................................................... 43
\
Soups can be easily cooked in the microwave oven and the flavour and colour retention invegetables IS greater than soup cooked by conventional methods. All that is required is a largemicroproof casserole dish, making washing up so much easier.
Most soups are best prepared in advance as they will thicken on standrng and rmprove in flavour.
Reheating soups can be done in rndrvidual bowls or mugs and stirred occasionally to distributethe heat. If covered, the soup will reheat in less time.
INGREDIENTS ~-
3 large onions, slicedV2 teaspoon sugar2 tablespoons butter2 x 450 g cans beef
consomme450 g can waterV2 cup dry white wine1 teaspoon worcestershire
sauce112 teaspoon pepperV2 teaspoon paprikasalt to taste6 slices French bread, toastedgrated Parmesan cheese
METHOD
1, Place onions, sugar and butter in a large casserole dish,cover. Microwave on HIGH 6 minutes until onions aretender.
2. Add consomme, water, wine, sauce, pepper andpaprika. Cover and microwave on HIGH 10 minutes.
3. Stir and reduce power to MEDIUM. Microwave a further10 minutes. Adjust seasonings.
4. Spoon Into serving bowls, top wrth toast and sprinklewith cheese. Microwave 3 bowls at a time on HIGH45 seconds to melt cheese, or put under a conventionalgrill to melt cheese.
37
INGREDIENTS - METHOD
500 g chicken pieces, trimmed1 medium onion, roughly
chopped1 small carrot, roughly
chopped1 stick celery, roughly sliced1 teaspoon salt2 sprigs parsley2 chicken stock cubes2 cups water3 tablespoons butter3 tablespoons flour2 cups milk2 tablespoons sherry‘12 teaspoon saltl/2 teaspoon pepperl/4 teaspon nutmeg2 chopped shallotsl/2 cup cream1 tablespoon chopped
parsley
1. In a large microproof casserole dish, place the first8 ingredients. Microwave on HIGH 20 minutes, covered.
2. Remove chicken, dice meat, strain stock and reserve.Wipe out dish.
3. Place butter in the casserole dish, melt on HIGH45 seconds, stir in flour and microwave a further45 seconds. Stir well.
4. Gradually blend in the milk, then all the other rngredrents,including chicken meat and reserved stock, exceptcream and parsley.
5. Microwave on HIGH 15 minutes, strmng occasionallyuntil boiling and thickened.
6. Stir in cream and parsley before serving.
+H, >‘ -1,
~&TE<Do not use boiling or steaming fowl In the
’microwave oven as the quickness of cooking
L! LL,‘T:-a will not tenderise
INGREDIENTS
1 teaspoon salt1 bouquet garni2 cups water
500 g chicken pieces, trimmed
2 chicken stock cubes1 medium carrot, diced1 medium parsnip, diced1 large onion, chopped2 stalks celery, sliced2V2 cups water, extral/2 cup fine egg noodles1 tablespoon chopped
parsley
chicken pieces, salt, bouquet garni and water. Cover
METHOD ----
and microwave on HIGH 15 minutes.2. Discard bouquet garni. Remove chicken and dice the
1. In a large microproof bowl or 3 litre casserole dish, place
meat, return to stock.3. Add remaining ingredients except noodles and
parsley.Cover and microwave on HIGH 15 minutes.4. Add noodles, stir soup, cover and microwave on
MEDIUM 8 minutes. Stir in parsley.5. Allow to stand, covered, 5 minutes before serving.
30
INGREDIENTS ~-- --
1 tablespoon butter1 medium onion, finely
choppedl/2 teaspoon saltl/2 teaspoon dried herbs1 teaspoon sugar1 tablespoon lemon juice2 bacon stock cubes‘12 teaspoon pepper2 x415ml cans tomato puree
415ml milk
METHOD -
1, Place first 5 ingredients in a large microproof casseroledish. Microwave on HIGH 3 minutes.
2. Add lemon juice, crumbled stock cubes and pepper.Star in tomato puree and milk.
3. Microwave on HIGH 12 minutes Stir occasionally.4. Blend in cream and parsley or mint before serving.
2 tablespoons creamchopped parsley or mint
to taste
INGREDIENTS METHOD
1 cup split peas8 cups water1 medium onion, diced1 medium carrot, diced125 g bacon pieces2 beef stock cubes1 sprig mintsalt and pepper to taste
1, In a large microproof bowl or casserole dish, place peasand water. Soak overnight.
2. Add all other ingredients except salt and pepper.Microwave on HIGH 20 minutes.
3. Remove any scum and stir soup. Mrcrowave onMEDIUM 25 minutes. Stir occasionally.
4. Remove bacon pieces and chop finely. Sieve or blendthe soup in an electric food processor and return withthe bacon to bowl. Adjust seasonings.
5. Microwave on HIGH 6-8 minutes. Serve with croutons.
INGREDIENTS
1 large bottle oysters2 tablespoons butter2 tablespoons flour1% cups milk1 chicken stock cube,
crumbled1 teaspoon saltl/4 teaspoon pepperl/2 teaspoon Worcestershire
sauce1 teaspoon lemon juicel/2 teaspoon sugar1 tablespoon dry sherry2 teaspoons chopped
parsley
METHOD
1. Drain oysters, reserve liquid. Chop half oysters, reservewhole oysters for serving.
2. In a medium size casserole dish melt butter 40 secondson HIGH. Add flour, combine well and microwave onHIGH 40 seconds. Gradually add milk, stirring well, tocombine.
3. Add reserved oyster liquid, chopped oysters, stockcube, salt, pepper, sauce, lemon juice and sugar. Stirwell to combrne. Microwave on HIGH 6-7 mtnutes,stirring every minute until bubbling.
4. Stir in sherry, chopped parsley and reserved wholeoysters. Stand for 2 minutes covered.
39
INGREDIENTS METHOD
2 tablespoons butter1 large onion, sliced500 g carrots, thinly sliced
3 chicken stock cubes3 cups water1 teaspoon
sugarl/4 teaspoon nutmegVI teaspoon cinnamon1112 cups fresh orange juicesalt to taste
In a large microproof casserole dish, melt butter on HIGH40 seconds. Add onions and cook on HIGH 3 minutes.Add carrots. Dissolve stock cubes In water and add halfquantity to dish with sugar, nutmeg and cinnamon.Cover and microwave on HIGH 12 minutes.Add remaining stock and puree all in an electric foodprocessor.Stir In the orange jute. Season to taste with salt and chrllwell before serving.
INGREDIENTS
500 g pumpkin, skinned andcubed
1 tablespoon butter300 mls water1 chicken stock cube300 mls milk1 teaspoon salt‘12 teaspoon pepperV2 teaspoon gingerV2 teaspoon sugarV2 teaspoon mixed spiceI4 cup cream2 tablespoons finely
METHOD
1. Place pumpkin, butter, water and chicken cube ina large casserole dish. Cover and mrcrowave on HIGH8 minutes.
2. Add the milk and spices. Blend in electric processor untilsmooth. Stir in cream and ham.
3. Reheat 4-5 minutes on HIGH. Do not allow to boil.
chopped ham
INGREDIENTS ~---‘.-.- METHOD
500 g packet mintedfrozen peas
125 g ham, chopped roughly1 chicken stock cube300 mls water300 mls milk‘12 teaspoon onion salt‘12 teaspoon pepperpinch nutmegV2 cup cream2 teaspoons brandy1 tablespoon chopped chivescroutons for serving
1. In a large microproof casserole dish, place peas, ham,stock cube and water. Cover, mrcrowave on HIGH8 minutes.
2. Blend ingredients in an electric food processor untilpureed.
3. Return to casserole dish. Add milk, onion salt, pepper,nutmeg, cream and brandy. Microwave on HIGH6-7 minutes, stirring occasionally. Do not boil. Stir Inchives.
4. Serve with croutons.
P u m p k i n S o u p b4 0
INGREDIENTS ~- METHOD
500 g topside mince 1. In a large microproof bowl or casserole dish, place111111138‘/2
1
‘h‘/2
rasher bacon, choppedmedium onion, dicedsmall carrot, dicedsmall parsnip, dicedmedium potato, dicedsmall turnip, dicedstick celery, finely slicedbeef stock cubescups watercabbage, shreddedlarge tomato, skinnedandchoppedcup frozen peascup small soup noodles
1 l/2 teaspoons salt112 teaspoon ground black
Pww2 tablespoons chopped
parsley
mince, bacon and onion, Microwave on HIGH 6minutes, stirring frequently with a fork to break up mince.
2. Drain any fat. Add carrot, parsnip, potato, turnip, celery,stock cubes and water. Microwave on HIGH 20 minutes,Sktm any foam and stir well,
3. Add cabbage, tomato, peas, noodles, salt and pepper.Cover and microwave on HIGH 15 minutes.
4. Add parsley, star, cover and stand for 5 minutes beforeserving.
i,g;-:’ Topside steak should be trimmed of all fat priorC ’
(1i to mincing,
I\L-J j .i-'
INGREDIENTS ~.- --I’- METHOD
250 g prawnscooked 11 small bottle oysters1 x 125 can crab meatg1 cup waterl/2 cup dry white wine1 medium onion, chopped 2250 g scallops2333‘/2
‘h‘/2
M
teaspoons lemon juicetablespoons buttershallots, finely choppedtablespoons flourteaspoon saltteaspoon pepperteaspoon dried parsleyflakescup cream
r) Ia. Clean casserole dish, add butter and shallots. Microwaveon HIGH 2 minutes. Star in flour, salt, pepper and parsleyflakes. Microwave on HIGH 45 seconds. Stir in creamand milk gradually. Combine well and microwave onHIGH 1Ominutes~ Stirring frequently until smooth.
4. Add seafoods, microwave on DEFROST 5 minutes,Serve with hot crusty rolls.
Shell and devein prawns. Chop prawns roughly.Reserve shells. Drain oysters, cut in halves, reserveliquid. Drain crab, remove cartilage and flake. Combinereserve liquids with water, wine, onion and prawn shellsin a large microproof casserole dish. Microwave onHIGH 8 minutes. Strain and return stock to dish.Remove beard from scallops, cut into small piecesincluding coral and add to liquid wrth lemon jute.Microwave on HIGH 3 minutes. Drain immediately,reserve liqurd and add scallops to other seafoods.
2’12 cups milk
42
INGREDIENTS
500 g fresh mushrooms1 small onion, finely
chopped2 tablespoons butter2 tablespoons flour600 mls milk2 teaspoons lemon juice1 tablespoon sherryl/2 teaspoon saltl/4 teaspoon nutmegsour cream, chives
METHOD -~
1. Wash mushrooms, chop stems and slice caps.2. In a medium size casserole dish, place onion and butter.
Microwaveon HIGH 2 minutes,3. Add mushrooms, stir in and cook on HIGH a further
3 minutes. sprinkle over flour, Stir well to combine.Gradualy add milk, lemon juice, sherry, salt, pepper andnutmeg.
4. Microwave on HIGH 8 minutes stirring occasronally untilsmooth and bubbling.
5. Serve with a dollop of sour cream In each bowl. Sprinklewith chopped chives.
43
Oysters Mornay
44
SEAFOOD,- ,
OYSTERS KILPATRICK ............................................... 4 5COQUILLES ST JACQUES .......................................... 4 6LOBSTER THERMIDOR .............................................. 4 6OYSTERS MORNAY ................................................... 4 7SEAFOOD NEWBURG ................................................ 4 7FILLETS POACHED IN WINE ....................................... 4 8CHINESE BREAM ....................................................... 4 8EASY PARTY CASSEROLE ......................................... 4 8TROUT WITH BACON AND ONIONS ............................ 4 9BAKED WHOLE SNAPPER .......................................... 4 9SATE PRAWNS.. ......................................................... 5 1BROWNING DISH FRIED BREAM ................................ 5 1CURRIED PRAWNS .................................................... 5 2SALMON RING MOULD .............................................. 5 2TUNA-RICE PIE .......................................................... 5 3DANISH FISH BALLS .................................................. 5 3LEMON BUlTER STEAMED FILLETS .......................... 5 4FILLETS ALMONDINE.. ............................................... 5 4
The delicate texture of fish and seafood require minimal cooking to preserve their naturally tenderflesh. The speed of mrcrowaving enhances the flavour and provided ftsh is not overcooked, youwill soon become an expert in the art of fish cookery.
Cook fish only until the flesh flakes easily when tested with a fork. Open the oven door duringcooking and test. Allow a short standing time out of the oven prior to serving; the fish will continueto cook while standing. Fish fillets will take approx. 4 minutes per 500 g to cook. NEVER OVER-COOK as this will toughen the flesh and be especially careful with shellfish as it toughens quickly.
INGREDIENTS METHOD
12 oysters in half shell1 rasher bacon, chopped1 tablespoon worcestershire
sauce1 tablespoon lemon juice1 tablespoon sherryparsley sprigs for garnish
1. Sprinkle each oyster with finely chopped bacon.2. Combine sauce, lemon juice, sherry and place
1 teaspoon over each oyster.3. Arrange in a circle on outer edge of turntable.
Microwave on HIGH 1% minutes.
4 5
INGREDIENTS METHOD ~-- --- ..-
500 g (1 lb.) fresh Tasmanian 1.
VI‘hl/2
2
2'/2
'/2
‘h12212
scallopscup buttercup celery, finely choppedcup mushrooms, wipedand sliced thinlytablespoons finelychopped capsicumfinely chopped shallotscup dry white wineteaspoon saltteaspoon pepperbay leaftablespoons flourtablespoons milk
egg yolktablespoons cream
2.
3.
4.5.
6.
7.
8.
In medium size casserole dish, place butter, celery,mushrooms, capsicum, shallots. Cover and microwaveon HIGH 2 minutes.Trim scallops, cut in halves, add to dish with wine, bayleaf, pepper and salt.Cover, microwave on HIGH 3% minutes. Discard bayleaf.Drain and reserve liquid.Combine flour and milk. Add reserved liquid andmicrowave on HIGH 2 minutes, stirring every 30seconds.Return scallops and vegetables to sauce. Beat egg yolkwith cream and fold in well.Microwave on HIGH 2 minutes, stir after 1 minute andafter completion of cooking.Spoon into scallop shells or individual serving dishes.Sprinkle with buttered breadcrumbs and microwave onHIGH l-11/2 minutes,
l Buttered BreadcrumbsINGREDIENTS -
2 tablespoons butter4 tablespoons fresh
breadcrumbs
METHOD -- --
1. Preheat small browning dish on HIGH 2 minutes.2. Add butter and when melted add breadcrumbs.
Stir well.3. Microwave on HIGH 1% minutes, stirring frequently.
Serves 3-4 as a main course6-8 as an entree
INGREDIENTS METHOD ~-
2 small cooked lobstersapprox. 625 g (1% lb.) each
1 cup sliced mushrooms3 chopped shallots2 tablespoons butter112 teaspoon dry mustard
l/4 teaspoon nutmeg2 tablespoons flour
l/2 teaspoon saltl/4 teaspoon pepperl/2 teaspoon worcestershire
sauce1 cup cream4 tablespoons dry sherry3 tablespoons grated cheesebuttered breadcrumbs
1.
2.
3.
4.
5.
evenly over eacn.6. Sprinkle cheese over each lobster half then press on the
buttered breadcrumbs.7. Lift carefully onto turntable and microwave on MEDIUM
8-9 minutes until heated through.
Spread about 1 tablespoon mixture in each lobstershell.Return meat to shells and spoon remaining sauce
46
(refer Coquilles St Jacques)
Cut lobsters in halves. CleanRemove meat and slice.Reserve.In a small casserole dish, place butter, mushrooms,shallots, salt and pepper. Microwave on HIGH2 minutes. Stir after 1 minute.Blend flour, mustard and nutmeg with creamStir intomushroom mix. Add sherry and sauce. Combine well.Microwave on HIGH I minute. Stir and microwave onMEDIUM 2 minutes. Stir.
INGREDIENTS18 oysters in half shell1 tablespoon butter1 small shallot, finely
choppedV4 teaspoon saltdash pepperl/4 teaspoon dry mustard1 tablespoon flourl/2 cup milkr/2 cup grated cheese1 teaspoon lemon juice1 teaspoon mayonnaise2 tablespoons dry
breadcrumbs2 tablespoons finely grated
cheesepaprika
METHOD ----
1. Place butter and shallot in a microproof jug. Microwaveon HIGH 30 seconds.
2. Mix in salt, pepper, mustard and flour. Add milk and stirwell.
3. Microwave on HIGH 1% minutes. Stir in cheese, lemonjuice and mayonnaise. Mix well.
4. Spoon over oysters evenly. Combrne dry breadcrumbsand cheese. Sprinkle over oysters and dust with paprika.
5. Arrange in a crrcle on turntable. Microwave onHIGH IV2 minutes.
5, These can be browned under a preheated$@E; grrjjer tf preferred,
1 ‘,. *,> .I\
INGREDIENTS ~- - METHOD - .
375 g (3h lb.) cooked seafoodlobster, crab or prawns orcombination
2 tablespoons butter1 l/2 tablespoons flour1 cup cream2 egg yolks, lightly beatenVI cup dry sherry‘12 teaspoon salt‘12 teaspoon paprika
1, Melt butter In medrum size casserole 30-40 seconds.Add flour. Combine well.
2. Combine cream and egg yolks, stir Into flour mix.Combine well, then stir In all other Ingredients.
3. Mtcrowave on MEDIUM 6 minutes, strmng frequentlyuntil mixture thickens.
4. Let stand, covered, 3 minutes. Serve over race or withcroutons.
W a r m l e m o n s , o r a n g e s o r g r a p e f r u i t o nH I G H f o r 3 0 s e c o n d s t o r e l e a s e m o r e j u i c e .L e t s t a n d f o r 3 m i n u t e s b e f o r e s q u e e z i n g .
J a r s m a y b e sterilized i n t h e m i c r o w a v e o v e nb y f i l l i n g w i t h w a t e r a n d b o i l i n g .Never Seal with lids on-jars must beleft o p e n .
47
INGREDIENTS METHOD2 tablespoons butter1 small onion choppedV.I teaspoon dried basilpinch sugar1 teaspoon chopped
parsley1 teaspoon lemon juice500 g (1 lb.) fish filletssalt and pepperVI cup dry white wine
1. Place butter, onion, basil, sugar, parsley and lemon juicein medium size casserole dish. Microwave on HIGH1 minute.
2. Salt and pepper fillets. Arrange in dish, turning to coat.Sprinkle with wine.
3. Cover, mrcrowave on HIGH 4’12 minutes.4. Allow to stand covered 1-2 minutes before serving.
L- I<l I-I.-pJL’z- Juices can be thickened if desired by blending
& 1 teaspoon cornflour with a little cold water and,<.yo\v/-
r, jadded to juice. Stir well and microwave onHIGH 1-l 5’2 minutes until bubbling. Stir welland spoon over fish.
INGREDIENTS---- ~
2 whole breamapprox. 375 g (%I lb.) each
‘12 cup water112 teaspoon salt
2.5 cm (1”) piece greenginger (grated)
2 tablespoons soy sauce2 shallots2 tablespoons oil2.5 cm (1”) piece green
ginger (extra)salt and pepper
METHOD - - -
1, Clean and scale fish. Place in a shallow dish with water,salt and grated ginger.
2. Cover, microwave on HIGH 5% minutes. Drain well.3. Drizzle soy sauce over fish, recover, allow to stand while
heating oil.4. Slice the shallots diagonally (very thinly), and the ginger
into fine matchsticks.5. In a microproof jug, heat oil on HIGH for 2 mrnutes.6. Pour oil over fish. Transfer to individual serving plates.
Sprinkle the ginger and shallots over each fish andspoon the juices over.
INGREDIENTS
750 g (1 V2 lb.) fish filletsl/2 teaspoon onion saltFreshly ground pepper1 tablespoon chopped
parsley450 g can cream of oyster
soupButterButtered breadcrumbs (refer
Coquilles St. Jacques)Lemon wedges for garnish
METHOD’
1. Remove bones from fish and cut into bite size pieces.2. Sprinkle with salt, pepper and parsley.3. Lightly grease a medium size casserole dish with butter,
Layer with half fish pieces, then spread half the undilutedsoup over. Repeat layers.
4. Cover with lid. Microwave on MEDIUM 9 minutes. Stirlightly.
5. Remove lid, sprinkle breadcrumbs over top, mrcrowaveon HIGH 1 minute,
.r+1.,‘7
$&A small jar of drained chopped oysters canbe added at the end of step 4. Sprinkle with
l-1 \ &’ breadcrumbs. Microwave 2 minutes.
48
INGREDIENTS
2 trout, approx. 250 g(V2 lb.) each
salt and pepper2 rashers bacon2 dessertspoons butter1 small onion, sliced into rings
METHOD --_-.
1. Wash fish and pat dry. Dust inside with salt and pepper.2. Remove rind from bacon and wrap around fish, spiral
wise. Secure with toothpicks.3. In a flat, oblong dish, melt butter 30 seconds on HIGH,
swirl around to coat base. Place onion rings in butter.4. Microwave on HIGH 1 minute.5. Lay fish on top of onion. Cover with paper towelling.
Microwave on HIGH 5% minutes.6. Remove fish to serving plates. Pour juices over and
decorate with the onion rings.
INGREDIENTS -
1 whole snapper750 g (IV2 lb.)
juice ?4 lemonpaprika
METHOD ~ - - ~.
1, Clean fish and remove eyes. Wash and pat dry.Squeeze lemon juice inside and outside.
2. In small dish, melt butter 30 seconds on HIGH. Addonion and celery. MIcrowave on HIGH 2 minutes.
3. Combine with remaining stuffing ingredients. Fill cavityof fish. Reserve some for top of fish. Secure cavity withtoothpicks.
4. Slash skin of fish 3 times. Place 2 layers of paper towell-ing on turntable and lay fish on this. Sprinkle with paprikathen the rematning stuffing, Wrap a small piece of fotlover fleshy end of tail. Cover with paper towelling.
5. Microwave on HIGH 5 minutes. Remove foil from tail.Cover. Microwave a further Y/2-4 minutes on HIGH.Fish should flake easily when tested with the tip ofa knife.
6. Slide onto serving plate and decorate with parsley sprigsand lemon slices. Place a stuffed olive in eye cavity.
astuffingINGREDIENTS: 5’4 cup butter
1 small onion, finely choppedl/2 stick celery, finely chopped1 cup fresh breadcrumbs1 tablespoon chopped parsleyl/2 teaspoon saltVI teaspoon pepperl/2 teaspoon dried mixed herbs
garnishes-parsley sprigslemon slicesstuffed olive
49
INGREDIENTS
500 g (1 lb.) green prawns1 large onion1 tablespoon oil2 teaspoons water
METHOD
1. Shell prawns. Slit down back, just enough to removevein.
2. Combine marinade ingredients, add prawns and mixwell. Allow to stand 2 hours,
3. Peel onron, cut in half then into wedges and separatepreces. Place into small casserole dish with the oil.Microwave on HIGH 2112 minutes.
4. Add prawns and marinade, mix well together.Microwave on HIGH 2 minutes, strrrrng twice.
5. Add water, stir well, microwave on HIGH 1 minute.6. Pour onto a bed of lettuce on serving plate with a small
bowl of brandy flamed In centre.
Serves 2 or 4 as an entree or part of a Chinese meal
MarinadeINGREDIENTS: VI teaspoon five-spice powder
l/4 teaspoon curry powderl/a teaspoon sugar2 dessertspoons sate sauce1 teaspoon soy sauce2 teaspoons dry sherry5 drops tabasco
garnishes
INGREDIENTS
6 bream filletsapprox. 500 g (1 lb.)
seasoned flour or commercialfish coating mix
2 tablespoons butter2 tablespoons oillemon wedges
METHOD
1. Wash fish and pat dry. Shake fillets in bag contarntngseasoned flour or mix. Shake off excess.
2. Preheat large browning dish 5 minutes on HIGH.3. Add 1 tablespoon butter and oil. Microwave 30 seconds
on HIGH.4. Place 3 fillets into dish, skin side uppermost. Microwave
on HIGH 1 minute.5. Turn fish over, microwave on HIGH 1 M minutes, remove
and keep covered while cooking remaining fish. Wipedish with paper towelling,
6. Add remaining butter and oil to dish. Microwave onHIGH 2 minutes.
7. Add the remaining ftllets and cook as above.8. Serve with lemon wedges.
Other fish can be used instead of bream butmust be thin, flat fillets.
4 Trout with Bacon and Onions
51
INGREDIENTS METHOD
750 a (lV2 lb.) cooked orawns 1. In a medium-large size casserole dish, place butter,
211'/2
1
'/2
'/2
'/2
31'/2
1‘h1142
peeled ’ ’tablespoons buttersmall onion, thinly slicedstick celery, thinly slicedred capsicum, thinly sliceddessertspoon currypowder (or to taste)teaspoon saltteaspoon black pepperteaspoon sugarteaspoons lemon juicecup shredded cabbagecup frozen peaschicken stock cubecup sherry, 1 l/2 cups waterlevel tablespoon flourlevel tablespoon cornflourtablespoons creamteaspoons choppedparsley
onion, celery andcapsicum. Microwave on HIGH2 minutes.
2. Mix in curry, pepper, salt, sugar and lemon juice.Microwave on HIGH 1 minute.
3. Add cabbage, peas, crumbled stock cube, water andsherry. Cover and microwave on HIGH 5 minutes.
4. Blend flours and cream. Mix in 4 tablespoons hot liquid,then stir into casserole. Stir well. Microwave on MEDIUM2 minutes, stirring twice.
5. Fold through prawns and parsley. Combine thoroughly.Microwave on MEDIUM 21/2 minutes.
INGREDIENTS
220 g can salmon440 g can salmonButter and dry breadcrumbs
tablespoons finely choppedshallotstablespoons finely choppedcelerytablespoons finely choppedred capsicumteaspoons lemon juice
l/2 teaspoon saltVI teaspoon pepper
METHOD
1. Grease a 20 cm (8”) savarin mould (ring dish) or rounddish with glass in centre, with butter and coat with drybreadcrumbs.
2. Drain both cans of salmon, remove skin and bones, andflake. Combine with other ingredients and fold in the^II^YI&P~
3. Spoon Into the mould and lightly press down with backnf nnnnnI. -r---’ ”
4. Microwave on HIGH IO minutes.5. Invert onto serving dish. Centre can be filled with
creamed mixed vegetables. Otherwise, leave coveredand refrigerate to serve cold and fill centre with potatosalad.
1 tablespoon finely choppedparsley
2 cups fresh breadcrumbs4 eggs, lightly beaten
52
INGREDIENTS
2 cups cooked rice2 level tablespoons butter,
melted2 shallots, finely chopped1 egg, lightly beaten220 g can tuna2 tablespoons butter2 tablespoons flourV2 teaspoon dry mustardV2 teaspoon saltVI teaspoon pepper1 cup milk2 tablespoons finely grated
cheese2 teaspoons lemon juice1 tablespoon chopped
parsley1 egg, well beatenpaprika
METHOD
1, Combine first 4 Ingredients. Press tnto greased 20 cm(8”) pie plate, pushing up sides to 21/2 cm (1”) in depth.
2. Drain tuna, reserve liquid. Flake and press over ricecase.
3. Make sauce by melting butter 30 seconds on HIGH.Stir in flour, mustard, salt and pepper. Add milk andreserved liquid. Stir well and microwave on HIGH2% minutes, stirring frequently.
4. Remove from oven and stir in cheese until melted. Addlemon juice and parsley, and fold in egg.
5. Pour into tuna-rice shell, dust wtth paprika andmicrowave on HIGH 4 minutes. Reduce setting toMEDIUM for 7 minutes, until top is very firm.
6. Allow to stand 5 minues before slicing,
Canned mackerel or salmon can be substituted
INGREDIENTS
500 g (1 lb.) fish fillets, boned1 large onion1 medium carrot1 cup fresh breadcrumbs1 teaspoon saltV2 teaspoon pepper1 egg1 tablespoon butter2 medium size onions, extra425 g can tomatoespepper and salt extra2 teaspoons chopped
parsley
METHOD
1. Mince fish, grate onion and carrot.2. Combine with breadcrumbs, salt, pepper and egg. Mix
well and form into balls approximately 2.5 cm (1”)dtameter.
3. In a large microproof shallow dish, melt butter on HIGH30 seconds. Add the extra onions, sliced thinly.
4. Cover and cook on HIGH 2 minutes. Add the drainedtomatoes, broken up Into the onions. Microwave onHIGH 4 minutes. Stir. Add pepper and salt.
5. Place fish balls Into the mixture. Cover. Microwave onHIGH 4 minutes.
6. Re-arrange and turn fish balls. Sprinkle with parsley.Microwave covered on HIGH 2 minutes. Stand 2mtnutes.
7. Lift fish balls onto serving dish or plates. Spoon tomato-onlon mix over top and drizzle juice over.
Serve with boiled race
ce served chilled as an appetizer
53 I
INGREDIENTS
500 g (1 lb) fish fillets2 tablespoons butter112 teaspoon grated lemon
rindsalt and pepper
METHOD
1, Wash fillets and pat dry with paper towels.2. In a round shallow dish, melt butter 30-40 seconds on
High. Swirl butter around until base of dish is coated.3. Arrange fillets in dish, placing thicker parts to outside.
Sprrnkle with lemon rind, pepper and salt.4. Cover with plastic wrap and mrcrowave on HIGH
21/2 minutes.5. Carefully I~ft plastic and turn fillets over. Re-cover.6. Microwave 2 minutes on HIGH. Allow to stand 3 minutes.7. Serve with juices spooned over fish.
INGREDIENTS METHOD
1 packet (375 g) frozenflounder
2 tablespoons butter2 tablespoons slivered
almonds2 teaspoons lemon juicesalt and pepperpaprika
1. In a Pyrex pie plate, place butter and almonds.Mrcrowave on HIGH 5 minutes until almonds aregolden. Stir occasionally.
2. Remove almonds and reserve.3. Partially thaw fish to separate and coat in the melted
butter.4. Arrange in the plate with larger parts to outside. Sprinkle
with lemon juice, salt and pepper. Dust lightly withpaprika.
5. Cover with paper towelling. Microwave on HIGH4 minutes.
6. Place fish on serving plates. Drizzle juice over andsprinkle with reserved almonds.
III When covering dishes V#h g&d timp, placefirmlv over container. mUw sure there is II
5 4
POULTRY
POULTRY ROASTING CHART ..................................... 5 7ROAST CHICKEN ....................................................... 5 7CHICKEN & MUSHROOM CASSEROLE ....................... 5 8CURRIED CHICKEN PIECES ............................. ........... 5 8CHICKEN SATAY 5 9COQ-AU-VIN
....................................................................................................................... 6 0
CHICKEN SLICE ......................................................... 6 0BARBECUE CHICKEN LEGS WITH BANANAS.. ............ 6 0LEMON CHICKEN ....................................................... 6 2HONEY SPICED CHICKEN .......................................... 6 2CHICKEN IN CHAMPAGNE .......................................... 6 3ROAST TURKEY ............................................... . ......... 6 3FORCEMEAT STUFFING ................................... i.. ....... 6 3WALNUT STUFFING. ................................................... 6 4SAGE & ONION STUFFING.. ...... ... . .............................. 6 4ORANGE ROAST DUCK.. ............................................ 6 4
Poultry IS superb in a mrcrowave oven as the flavour and moisture are retained. Ensure thatpoultry IS fully thawed prior to cooking; the microwave oven will do this in a much shorter timethan by conventional methods. Wash and dry bird and prepare for cooking.
Poultry WIII not brown and crisp as It does in a conventional oven. However, by using seasonedsalt or chicken seasoning, the end result IS delicious. If you own the microwave oven witha browner system the poultry will crisp and brown naturally. Follow instructions supplied withyour oven.
Always allow a standing time for poultry at the completton of cooking. This allows the interior ofthe bird of finish cooking without toughening the delicate breast meat. Remove the bird from thebaking dish, wrap in foil and allow to stand 15 minutes prior to carving. The foil retains the heatwithin the bird and will keep it hot while vegetables are being cooked to serve with the meal.
When cooking a whole chtcken or turkey some areas WIII cook more quickly e.g. wings or tips oflegs (areas where there is not as much meat). Cover these areas half-way durtng cooking withstrrps of aluminium fotl to prevent over cooking. Always make sure that foil does not touch the sidewalls of the oven as this causes arcing. NEVER cover bird completely wtth foil as it will not cook,
Glad oven bags may be used for all poultry with successful results. Remember to pierce the bag.Do not use metal ties or twisters, replace with elastic bands or string.
Follow the chart for cooking times and temperatures if using a thermometer or probe.
5 6
Poultry
Chicken (Whole)Chicken (Pieces)with boneChlckcn (Fillets)Turkcy(Wholc)
Reduce toTurkey(Hlndquaflers)D u c k
Setting
HIGH
HIGH
HIGHHIGH
M E D I U M
HIGH
HIGH
Approx ima teCooklng Time
10 min. per 500 g-_---
8-i 0 min. per 500 g
6 min. per 500 g10 min.
10 min. per 500 g
8-9 min. per 500 g
8 min. per 500 g
Thermometer or StandlngMeat Probe SettIny Time
185’F/85’% 15 minutes
185°F/85”C 10 minutes
17O”F/75”C N i l
1 770F/80°C 15-20 minutes
177”F/8O”C 10 minutes
1 77°F/800C 15 minutes
INGREDIENTS
No. 15 chicken (1.5 kg)1 onionSeasoned salt or barbecue
sprinkle
METHOD
1. Wash and dry chicken, place breast side down into amlcroproof baking dish. Cut onion Into quarters andplace Inside bird. If desired, legs may be securedtogether with string or an elastic band.
2. Sprinkle with seasoned salt or barbecue sprinkle andcover with paper towelling.
3. Microwave on HIGH 15 minutes. Turn chicken over andcook a further 15 minutes.
4. Remove chicken from baking dish, wrap in foil and allowa standing time of 1.5 minutes before serving.
T ‘-i, Your favourite stuffing may be used to season;21~-\~j h’ k ; k’ t’c IC en coo Ing Ime remains the same.
L,d
Prepare and cook roasts for dinner first.Allow to stand wrapped in foil to keep hotwhile vegetables cook.
57
INGREDIENTS
No. 13 chicken, cut intosewing pieces
250 g fresh mushrooms,sliced
1 green capsicum, sliced1 medium onion, chopped4 teaspoons cornflour2 chicken stock cubes225 g can tomatoessalt and pepper to tastechopped parsley
METHOD1. Preheat large browning dish on HIGH for 5 minutes.2. Place chicken pieces into preheated dish, skin side
down. Cover with paper towelling and cook on HIGH for5 minutes. Turn chicken pieces over and cook a further5 minutes. Drain chicken pieces.
3. Place mushrooms, capsicum and onion into browningdish and cook on HIGH 3 minutes.
4. Blend cornflour with a small quantity of water, add tobrowning dish with crumbled stock cubes, tomatoes andtomato liquid. Season with salt and pepper. Returnchlcken pieces to dish and stir well.
5. Cover with IId and cook on HIGH 20 minutes. Stir onceduring cooking.
6. Sprinkle with chopped parsley.Serve with boiled rice or noodles.
INGREDIENTS ‘--
1 kg chicken pieces1 tablespoon oil1 tablespoon butter1 onion, chopped2 sticks celery, sliced1 cooking apple, chopped1 clove garlic, crushed1 tomato, skinned and
sliced1 green capsicum, chopped1 tablespoon curry powder1 tablespoon flour1 l/2 cups chicken stock
METHOD *.-
1. Preheat large browning dish on HIGH for 5 minutes.2. Place chicken pieces with 011 Into dish and cook on
HIGH for 6 minutes.Turn over once during cooking.
3. Remove chicken pieces and set aside.Wipe out browning dish with paper towelling.
4. Place butter into dish with onion, celery, apple, garlic,tomato and capsicum, and cook on HIGH 3 minutes.
5. Return chicken pieces to dish. Blend curry power andflour with a small quantity of stock. Add to chicken withremainder of stock.
6. Cover and cook on HIGH 20 minutes.Stir occasionally during cooking.
For manual oven% Ta @chleve d shortcOOking tine e.g. 30 serconds ol 1 rninutfiwind the timer p@$t 2 minutes and then backto time required.
58
INGREDIENTS
1 kg chicken fillets2 tablespoons brown sugar2 tablespoons honeyVi cup soy sauceVI cup peanut oil2 garlic cloves, crushed2 tablespoons lemon juice
l Sauce
INGREDIENTS:225 g shelled peanuts1 teaspoon chilli powder2 cloves garlic1 teaspoon salt1 medium onion, coarsely
chopped3 tablespoons peanut oilVI cup water1 tablespoon brown sugar2 tablespoons soy sauce2 tablespoons lemon juicel/4 cup water, extra
METHOD
1, Cut chrcken into cubes approximately 2 cm (31’4”).Combine all ingredients for marinade in a medium sizebowl, Add chicken and allow to stand at least 1 hour.Turn occasionally.
2. Thread chicken cubes onto bamboo satay sticksallowing 6 pieces each stick.
3. Arrange 6 sticks on a microproof plate, cover with papertowelling. Microwave on HIGH 2 minutes, turn over andmicrowave a further II/2 mtnutes. Remove to servingplate and repeat cookrng of remaining chicken.
4. Spoon sauce over and serve with boiled rice.
METHOD
1. Remove skins from peanuts and place In a blender.Add chillr, garlic, salt, onion and 2 tablespoons oil.Blend on HIGH speed, adding combined water, sugar,soy sauce and lemon juice. Mixture should be pastey.
2. Heat the remaining 1 tablespoon oil in a smallmicroproof bowl for 1 minute on HIGH. Add peanutmixture and microwave 2 minutes on HIGH, stirringtwice.
3. Mix in extra water and microwave on MEDIUM 5minutes, starring after 2 minutes and at end of cooking.
T o s o f t e n b r o w n s u g a r t h a t h a s b e c o m eh a r d , p l a c e a p p r o x i m a t e l y 1 c u p i n a b o w lw i t h a s l i c e o f b r e a d , c o v e r a n d c o o k i nmicrowav@ o v e n o n H I G H f o r 4 0 s e c o n d s .
59
INGREDIENTS METHOD1 kg chicken pieces 1. Coat chicken pieces lightly with seasoned flour.
seasoned flour 2. Preheat browning dish on HIGH for 5 minutes.1 tablespoon oil Add oil and butter and microwave for 30 seconds.1 tablespoon butter 3. Place chicken pieces into browning dish, coat with oil2 rashers bacon, chopped and butter, cook on HIGH 10 minutes turning once.250 a fresh mushrooms. Remove chicken and set aside.
2
11vi1l/2
ilicedonions, cut into smallchunksbay leafchicken stock cubeteaspoon garlic saltcup red winecup waterchopped parsley
4. Wipe out browning dish with paper towelling5. Place bacon, mushrooms and onions into browning dish
and cook on HIGH for 3 minutes. Add bay leaf, stockcube, garlic salt, wine and water. Return chicken piecesto dish, cover and cook on HIGH 15 minutes. Stir onceduring cooking.
6. Serve sprinkled with chopped parsley.
If desired, thicken with a little blendedcornflour at end of stage 5 and cook a further2 minutes.
INGREDIENTS ..-.----
500 g minced raw chicken1112 cups fresh breadcrumbs1 medium onion, grated1 medium carrot, grated112 teaspoon mixed dry herbspinch nutmegl/2 teaspoon saltl/4 teaspoon pepper1 tablespoon chopped
parsley
METHOD
1. Combine all ingredients well and lightly pack into smallloaf dash or mlcroproof ring dish.
2. Cover with plastic wrap and microwave on HIGH4 minutes. Reduce setting to MEDIUM for 3 minutes.
3. Allow to stand 5 mtnutes, covered, before slicing; or chilland serve cold with salad.
If cooked in a ring dish, fill centre with creamedmixed vegetables for hot dish or with coleslaw for
1 egg, lightly beaten
INGREDIENTS METHOD
1 kg chicken legs112 cup tomato sauce1’12 tablespoon brown sugar1 V’Z tablespoon vinegar1 l/2 tablespoon salad oil1 tablespoon prepared
mustard1 tablespoon dried onion
flakes3 firm semi-ripe bananas
1. Rinse chcken, pat dry. Place in a large circular platterwith small bone ends pointing towards centre.
2. Combine ingredients, except bananas. Spoon about213 of the sauce over the chlcken legs. Cook on HIGH,uncovered, 16 mtnutes, turning over half way.
3. Slice bananas into 1.25 cm (l/2”) slices and scatter overchicken. Spoon remaining sauce over and microwaveon HIGH 4 minutes.
4. Allow to stand 2-3 minutes before serving. Serve withboiled rice, spooning sauce over each serving,
Coq-Au-
6 0
INGREDIENTS
2 teaspoons sugar1 clove garlic, crushed1 teaspoon green
ginger, grated1 tablespoon honeyV4 cup lemon juice1 tablespoon dry sherry2 chicken stock cubes4 chicken fillets, cut into
strips1 tablespoon oil1 tablespoon cornflour1 cup water
METHOD
1. Combine sugar, garlic, ginger, honey, lemon juice,sherry and crumbled stock cubes In a bowl to formmarinade. Add chicken strips and marinate for30 minues. Stir occasionally to coat.
2. Drain chicken well and reserve marinade.3. Preheat a large browning dish on HIGH 5 minutes.
Add oil and chicken strips and cook on HIGH 3 minutes.Stir once during cooking.
4. Add reserved marinade, blended cornflour and water tochicken. Strir well.
5. Cover and cook on HIGH 5 minutes.
INGREDIENTS METHOD
60 g (2 oz) butterl/2 cup honey
1. Place butter in a small microproof bowlMicrowave on HIGH 1 minute.
tablespoon french mustardteaspoons soy sauceteaspoon saltteaspoon mild curry powderkg chicken pieces
2. Add honey, mustard, soy sauce, salt and curry powder.Stir well to combine.
3. Arrange chicken pieces in a large microproof bakingdish. Spoon sauce over chicken. Cook on HIGH 20minutes. Baste frequently and turn pieces over at leastonce during cooking time. Allow to stand 10 minutes,before serving. Serve with pan juices poured overchicken.
To liquify honey rhar has turned to &sugarremove lid, heat on HlQH 30--4f seconds.
Slow down the cooking pracesssin ovenswithout variable power by placiqg 1 cupof water in aven during cooking,
62
INGREDIENTS ~ -
8 small chicken piecessalt and black pepper35g (1 oz) butter2 onions, finely sliced2 tablespoons brandy3 tablespoons flour1/3 cup chicken stock%I cup champagnel/4 teaspoon dried thymeI/, teaspoon dried mace1 bay leaf170 g (6 oz) mushrooms, sliced2 teaspoons cornflourl/2 cup cream
METHOD ~-- .~-
1. Rub chicken with salt and pepper2. In a large microproof casserole dish, place butter and
onions. Microwave on HIGH 3 mrnutes.3. Add chicken pieces tossing in the butter and onion mix
to coat. Cover with paper towelling. Microwave on HIGH15 minutes. Remove from oven.
4. Stir in brandy, flour -blended with chicken stock,champagne, herbs and mushrooms. Cover and cook onHIGH IO minutes.
5. Blend cornflour with a small quantity of water.Add to chicken with cream. Stir well. Microwave onMEDIUM 5 minutes. Serve with parsley potatoes.(Refer: Vegetable section).
INGREDIENTS1 turkeyseasoned saltstuffing as preferred
METHOD -.
1. Ensure that turkey IS completely thawed before cooking.2. Wash and dry well. Season with favourite stuffing.
Secure legs and wings to body with string.3. Place into a microproof baking dish, breast side down.
Sprinkle with seasoned salt and cover wrth papertowelling.
4. Microwave on HIGH IO minutes, reduce to MED andcalculate times from chart, Turn bird over once duringcooking.
5. Wrap in foil and allow standlng time.
Turkey skin can be piered with a skewer prior tocooking to release natural fats.
Ends of drumsticks and wings should be coveredwith small strips of foil halfway during cooking toprevent these areas overcooking.
If desired, rashers of bacon can be placed onbreast of turkey halfway during cooking.
INGREDIENTS
250 g sausage mince60 g ham, chopped1 cup soft breadcrumbs1 tablespoon chopped parsleysalt and pepper to tastegrated rind of 1 lemon1 egg, beaten
M E T H O D - , -
Combine all ingredients well.
63
INGREDIENTS -.
2 cups soft breadcrumbs1 tablespoon butter1 small onion, chopped‘12 cup finely chopped celery100 g walnuts, chopped2 teaspoons dried herbssalt and pepperdash cinnamon1 egg, beaten
METHOD
Place breadcrumbs in a large bowl. Rub in the butter.Add all other ingredients and combine well.
INGREDIENTS
2 cups soft breadcrumbs1 large onion, chopped2 teaspoons dried sagesalt and pepper2 rashers bacon, chopped1 tablespoon butter
METHOD -
Combine breadcrumbs, onion, sage, salt, pepper andbacon with butter.
INGREDIENTS-- METHOD ~-
2 kg duck 11 orange2 tablespoons cornflour1 cup orange juice1 tablespoon soy sauce 2l/4 cup orange liqueur or sherry3 tablespoons honey1 small onion, quartered 3
4
5
Wash and dry duck and place on a rack In a microproofbaking dish. Prick with a skewer or fork along the back-bone. Mrcrowave on HIGH 10 minutes to allow fat toexude. Allow to stand covered 5 minutes while makingsauce.Peel orange thrnly being careful not to take the pith.Cut into julienne strips and set aside. Remainderof orange can be cut into quarters to place inside bird.Blend cornflour In a bowl with orange juice and soysauce. Microwave on HIGH 2 minutes, sttlr and mix inreserved orange peel, liqueur and honey. Cook onHIGH 2 minutes or until sauce has thickened.Drain fat from baking dash, place the quartered orangeand onion inside duck cavtty. Place duck breast sidedown in baking dish and microwave on HIGH IOminutes. Turn breast side up and brush with orangesauce. Continue cooking on HIGH a further 15 minutes,basting with orange sauce at intervals during cooking.Allow standing time of 15 minutes. Serve with remainingorange sauce.
64
MEATS ANDCASSEROLES
Irish StewIrish Stew
MEATS AND CASSEROLES
MEAT ROASTING AND TEMPERATURE CHART .......... 6 8LEG OF LAMB ............................................................ 6 8STEWED LAMB CHOPS.. ............................................ 6 9IAMB SHANKS IN PARSLEY SAUCE ........................... 6 9IRISH STEW ............................................................... 6 9LAMB SHISHKABOBS.. ............................................... 7 0SCOTCH FILLET OF BEEF .............................. I............ 7 0BEEF IN BURGUNDY.. ................................................ 7 1BEEFGOULASH.. ....................................................... 71CORNED BEEF .......................................................... 7 2SEASONED TOPSIDE ROAST ..................................... 7 2STEAK AND KIDNEY ................................................... 7 3MEATLOAF ........................................ s..........!. ........... 7 3BEEF AND BACON LOAF ............................................ 7 4LOIN OF PORK WITH APPLES AND PRUNES .............. 7 4BARBECUED PORK SPARERIBS ............. ..“....,.....““” .... 7 4ROAST PORK ............................................................. 7 6LIL’S BRAWN ............................... .._..l.” ...................... 7 6VEAL AND MUSHROOM CASSEROLE.. .......... . ............ 7 6ROAST VEAL ........ ..“........................................._ ......... 7 7SIRLOIN STEAK..... ..“...................................””i ............ 7 7SAUSAGES CREOLE ..................................... . ............ 7 8CURRIED SAUSAGES................................................. 7 8
i ,
Saving time and money is somethtng we all strive for and this sectron of recipes will do both foryou. The long time necessary for baking meats by conventronal methods is cut by at least onethird, therefore saving you money on your fuel bill as well as time. A roast leg of lamb takesIO minutes per 500 g (1 lb.) instead of 30 minutes and there IS no preheating necessary in yourmicrowave oven.
Casseroles however do not save as much time. To achieve a tender result from the tougher cutsof meat, a slow, longer cooking IS required to break down the fibres In the meat.
Your microwave oven accomplishes this by using the MEDIUM or DEFROST cycles. This methodincreases the cooking time but the result is perfect and of course there is no preheating requiredand the lower power cycle will save you money.
Steaks, chops and sausages are best done using a browning dish to achieve a seared andbrowned appearance.
6 6
Important Points to Remember:
* Defrost all meats prror to cooking preparation.
* Meats can be roasted in a shallow ovenproof dish. As discussed previously thereare many different types on the market, Pyrex, Corningware or for those who washto elevate the meat from the natural fat drippings, use a rack inside the dish. Therack can be a specrally designed one for microwave ovens or a small metal trivetprovided the meat covers the metal.
* No added fats are required when baking in a microwave oven
+ Always commence cooking with fat side down and turn over halfway to evenlydistribute juices.
* Place a sheet of paper towelltng over roast prior to cooking to absorb excessmoisture released while In the microwave oven.
* Roasts can be cooked in oven bags provided string or rubber bands are usedinstead of metal ties. Make sure to puncture the bag to allow steam to escape.
*Standing trmes are essential for both roasts and casseroles (refer section “Let’s TalkMicrowaves”). Allow casseroles to stand covered with Ird and roasts covered withfoil. Accompanying vegetables can be cooked during standing.
+ Browning can be achieved by using a preheated browning dish or sprinklingroasts with seasoned salt or barbecue seasoning. Larger roasts of beef WIII producea good colour without additives due to the natural fats and longer cooking time.
*Thinner cuts of meat, e.g. steak, chops and sausages will not brown due to theshorter cooking time, therefore it is advisable to use a pre-heated browning dish.Meats may also be seared on your barbecue, cooled and packaged for the freezer.When required defrost and complete cooking in the microwave oven. This methodfor preparing steaks or chops gives that good charcoal flavour and colour withoutusing the browning dish. The convenience of having a steak seared and beingable to defrost and cook in minutes In the microwave oven for that extra guestIS a tremendous time saver.
*Casseroles should be stirred occasionally during cooking to evenly distribute theheat and all recipes in this section have taken this into consideration. Your favouritecasserole recipe can be adapted by following a similar quantity and method usedin this book.
* Specrally designed microwave thermometers may be used In your Sanyo ovenduring operation but not conventional meat thermometers. Insert thermometer inthe centre or fleshy part of the meat away from the bone approximately 5 cm (2”)from surface. Refer cooking chart for temperatures. Conventional thermometerscan be used outsrde of oven at end of cookrng time to determine temperature.
-,.-Meat Set t ing Approximate Temperature “Standing
Cooking Time Time
Leg of Lamb HIGH Well Done: 10 minutes 17OOF/75”C 15 minutesper 500 g
Medium: 8 minutes 1 60°F/700C 15 minutesper 500 g
Roast Beef “-HIGH 10 minutes. Well Done: 10 minutes 1 60°F/700C 15 minutesMEDIUM for remainder per 500 gof cooking time Mechum: 8 minutes 1 40°F/60”C 15 minutes
per 500 gRare: 7 minutes 130°F/550C 15 minutes
per 500 g- _, .,.Corned Beef HIGH 10 minutes. _ 30 minutes per 500 g 185°F/850C 30 minutes
DEFROST for remainderof cooking time
Loln of Pork HIGH 10 minutes. 10 minutes per 500 g ‘i85°F1850C 15 minutesMEDIUM for remainderof cooking time - - -
Leg of Pork HIGH 10 minutes. 10 minutes per 500 g 185°F/85”C 20 minutesMEDIUM for remainderof cooklng time
Veal, 160°F/700C , 15 m i n u t e s_ , E;i;;GFiinder , 8 minutes per 500 g
g;;;<‘l The combination of HIGH, MEDIUM and3 DEFROST settings produces a more tender
5-J result.
INGREDIENTS METHOD .-.
Leg of lamb approximately1.5 kgSeasoned salt or barbecuesprinkle
1. Place lamb fat side down in a microproof baking dish.Sprinkle with seasoning and cover with paper towelling
2. Cook on HIGH IO minutes per 500 g or follow roastingchart. Turn lamb over halfway during cooking time andsprinkle with more seasoning.
3. Remove from baking dish, wrap in foil and allow stan-ding time of 15 minutes prior to carving.
5{GG
Slivers of garlic can be inserted In lamb prior3 to baking,
?.*,-I~
68
INGREDIENTS
Bestneck lamb chops,approximately 10 chops
Seasoned flour1 tablespoon oil2 onions, chopped2 carrots, chopped1 parsnip, chopped1 stick celery, sliced1 large cooking apple,
choppedI’/2 cups stock2 tablespoons plum jam
METHOD
1, Trim chops and dredge in seasoned flour.2. Preheat browning dish on HIGH for 5 minutes.3. Place 011 Into browning dish, add chops, cook on HIGH
3 mrnutes. Turn chops and cook a further 2 minutes.4. Add onions, carrots, parsnip, celery, apple, stock and
plum jam, stir well, cover and cook on HIGH 10 minutes.Reduce power to MEDIUM for 10 minutes thenDEFROST for 30 minutes.
INGREDIENTS METHOD ~
6 lamb shanks1 large onion-chopped1 teaspoon salt1 bouquet garni2 cups water4 level tablespoons flourl/z teaspoon pepper112 cup milk1 tablespoon chopped
parsley
1. In a large bowl or casserole dish, place shanks, onron,salt, bouquet garnr and water Cover and microwave onHIGH 10 minutes, Star and re-arrange shanks.
2. Recover and mrcrowave on MEDIUM IO minutes.Re-arrange shanks again and microwave a further35 minutes on DEFROST.
3. Remove shanks and wrap tn Alfoil. Discard bouquetgarni. Skim any fat from juices,
4. Combine flour and pepper In milk, add to juices frommeat, return to microwave and heat on HIGH 5 minutesstirring frequently until bubbling and thickened.Stir in parsley.
5. Serve shanks with sauce spooned over.
INGREDIENTS
1 kg (2 Ibs.) neck chops-trimmed
3 tablespoons flour1 teaspoon saltl/2 teaspoon pepper2 cups water2 large onions500 g (lb.) potatoes1 tablespoon chopped
parsleyExtra salt and pepper
METHOD -- .-.~
1. Combine flour, salt and pepper in plastic bag. Shakechops in flour to coat.
2. In large microproof casserole dish, place 112 cup waterthen layer chops with remarnrng flour and pour overbalance of the water.
3. Cover, microwave on HIGH 15 minutes, stirring every5 minutes. Reduce power to MEDIUM 10 minutes, thento DEFROST for 10 minutes, continuing the 5 minutesstirring.
4. Slrce onrons approximately 1 cm (11’2”) thickness andplace over chops.
5. Slice potatoes approximately 2.5 cm (1”) thick. Placeover onions. Press down into gravy, add extra salt andpepper.
6. Cover, mrcrowave on MEDIUM 15 minutes. Stand5-10 minutes.
7. Carefully lift potatoes onto plates, stir parsley into chopmixture and spoon over potatoes.
69
INGREDIENTS
500 g (1 lb.) lamb leg chops1 large capsicum1 large onion425 g can pineapple pieces220 can champignons
METHOD -----
1. Combine marinade ingredients. Cut lamb Into cubesapproximately 2.5 cm (I”). Allow lamb to stand inmarinade mix 2-3 hours or overnight in refrigerator.
2. Cut onion and capcrsum into pieces approximately2.5 cm (1”) cubes.
3. Thread alternate pieces of prneapple, meat, onron, andcapsrcum onto skewers (3 pieces of each). Placea champignon on end.
4. In an oblong microproof dish place 4 shrshkabobseach end.
5. Sprinkle a little of the marinade mrx over, microwave onHIGH, covered with paper towelling, 7 minutes, alter-nating centres to outsides half way.
6. Repeat with remainino kabobs.
*Marinade: 112 CUP pineapple juice (from can)%I cup dry sherry2 tablespoons soy sauce1 teaspoon green ginger grated2 tablespoons oil1 teaspoon minced dried onionVI teaspoon garlic powderBamboo skewers
INGREDIENTS METHOD
1 scotch fillet approximately1.5 kg
1 tablespoon butter1 medium onion, chopped200 g fresh mushrooms,
sliced100 g pate1 tablespoon butter, extra
1. Trim beef, place butter, onion and mushrooms Into a pieplate and cook on HIGH 3 minutes. Combine mixturewith pate and mix well.
2. Cut a pocket in fillet of beef lengthwise and fill with patemixture. Secure at intervals with string.
3. Preheat browning dish for 5 minutes. Add extra butter,place meat in dish and cook on HIGH for IO minutes,Reduce power to medium for 15 minutes, turn meatover and cook a further 15 minutes on MEDIUM.
4. Remove from oven, wrap in foil and allow to stand10 minutes. Reserve 2 tablespoons of pan juices tomake gravy.
Py,;&q
Suggested cooking times for this recipeproduces a well done fillet. For a rare result,
1.L L\h!.‘.l ’ allow IO minutes HIGH and 20 minutes MEDIUM.
70
INGREDIENTS .~---
1 kg round steak2 tablespoons butter1 tablespoon butter, extra5 small onions, cut into
quarters2 rashers bacon, diced125 g fresh mushrooms,
slicedPinch sugar2 teaspoons flour%I cup burgundy or claret‘/2 cup stockSalt and pepper to tasteBouquet garniChopped parsley
METHOD ~--.--
1. Preheat browning dish on HIGH 5 minutes. Cut meatInto small cubes.
2. ,Add 2 tablespoons butter to browning dish, place meatinto dish, stir and cook on HIGH 5 minutes to brown.Stirmeat once during cooking. Remove meat and juicesfrom dish, reserve.
3. Wipe dish with kitchen paper, preheat for 3 minuteson HIGH.
4. Add 1 tablespoon butter, onions, bacon, mushroomsand sugar, cook on HIGH 4 minutes, stirring onceduring cooking. Remove from dish and reserve.
5. Add flour to remaining butter In browning dish, stir well,gradually add red wineReturn to mlcrowave on HIGH2 minutes.
6. Add meat, reserved liquid, onions, bacon, mushrooms,stock, salt, pepper and bouquet garni. Stir well, coverand cook on HIGH IO minutes, reduce power toMEDIUM for 20 minutes then DEFROST for 20 minutes.Stir occasionally.
7. Thicken if necessary with a little blended cornflourRemove bouquet garni. Sprinkle with chopped parsleybefore serving.
““‘?, At end of cooking time, test meat to see$0~~~; if tender, allow further 10 minutes cooking
,.I ,.:$1 :,*:- on DEFROST If necessary.
INGREDIENTS -
1 kg (2 Ibs.) chuck steak1 tablespoon flourl/2 teaspoon pepper and salt1 tablespoon oil1 tablespoon butter425 g can tomatoes1 medium onion, finely
choppedVI teaspoon garlic powder1 teaspoon paprikal/2 cup water1 tablespoon vinegar2 teaspoons worcestershire
sauce2 teaspoons sugar2 bay leaves1 tablespoon chopped
parsley2 tablespoons sour cream
METHOD
1. Trim meat and cut into 2.5 cm (1”) cubes. Combineflour, pepper and salt, toss meat in seasoned flour.
2. In large microproof casserole dish heat oil and butteron HIGH 1 l/2 minutes.
3. Add meat, toss well to coat. Microwave on HIGH5 minutes. Stir twice.
4. Add undrained tomatoes, break up, then add all otheringredients, except parsley and sour cream.
5. Cover, microwave on HIGH IO minutes stirring twice,reduce power to MEDIUM, mlcrowave 15 minutes, sttrr-ing twice. Reduce power to DEFROST microwave35 minutes, stirrring occasionally. Remove bay leaves.
6. Stir in parsley and sour cream.7. Allow to stand 5 rninutes before serving over noodles
or rice.
71 I
INGREDIENTS METHOD
2 kg corned silverside 1. Place corned beef into an oven bag with remaining2 cups water ingredients. Secure bag with rubber band or string and
2 tablespoons vinegar2 tablespoons brown sugar1 medium onion, quartered4 -5 cloves if desired.
place into a microproofbaking dish, fat side up. Prickoven bag close to tied end.
2. Cook on HIGH for 10 minutes. Reduce to DEFROST for30 minutes per 500 g.
3. Allow to stand in bag 30 minutes. If reauired for saladsallow to cool In bag.-
INGREDIENTS METHOD
2 kg (4 Ibs.) corner topside125 g (l/4 lb.) bacon rashers
STUFFING:iI/2 cups fresh breadcrumbs1 onion-grated1 rasher bacon-choppedl/2 teaspoon mixed herbs1 teaspoon parsley flakes
1 eggl/2 teaspoon pepper and salt
1. Cut a pocket in meat. Combine stuffing ingredients andpush into opening. Secure with bamboo skewers.
2. Lay bacon rashers in strips over top of meat, secure withtoothpicks. Place meat, bacon side up on roasting dish.
3. Cover with paper towelling and microwave on HIGH20 minutes. Carefully pour off juices, reserve for gravy.Turn meat over.
4. Cover with paper towelling, mlcrowave on HIGH20 minutes.
5. Remove from dish, cover with foil, allow to stand15 minutes before slictng.
<lsG) cooking.( Using foil, shield the high cut side halfway during
xwl-1
72
INGREDIENTS ~- -.- .--
1 kg chuck steak4 sheep’s kidneys2 tablespoons flourl/2 teaspoon saltPepper1 dessertspoon dried parsley
flakes2 cups beef stock1 onion, chopped1 small carrot, chopped
METHOD -
1. Cut steak into small cubes. Skrn, core and drce ktdneys.Place meats into a large microproof casserole dish.Add flour, salt, pepper and parsley, stir to coat meat.
2. Add stock gradually, stir to cornbrne. Add onion andcarrot and cook on HIGH 10 mrnutes. Reduce powerto MEDIUM and cook 15 minutes, then reduce toDEFROST for 25 minutes, or until meat is tender.
If you wish to cover steak and kidney with flaky or puffpastry, roll out pastry a little larger than pie dish, cover byeasing over steak and kidney and trim off excess pastrywith a sharp knife. Glaze pastry with a little water and eggyolk, make 2 slits in the centre to allow steam to escape.Bake in a hot conventronal oven for 20-25 minutes, or inpreheated microwave convection oven allowing2 minutes microwave on HIGH and 6 minutes onbrowner (preheat oven 15 minutes).
1 If desrring a rich dark gravy, add 1 dessertspoon ofParisian essence,
INGREDIENTS METHOD
750 g (IV2 Ibs.) minced topside125 g (VI lb.) bacon1 medium size onionHalf x 255 g pack Jatz
biscuits-crushedl/3 cup milk
2 ems1 tablespoon horseradish
creaml/2 teaspoon saltl/2 teaspoon pepper2 tablespoons tomato sauceDried breadcrums
1. Chop bacon and onion finely or put through processor,Combine all rngredrents thoroughly.
2. Grease loaf dish and sprinkle with breadcrumbs. Lightlyspoon the meat mix Into dish. Cover with papertowelling.
3. Microwave on HIGH 14 minutes. Allow to stand5 minutes.
4. Invert onto serving dish.
To serve with salads, chill before slicing.
H e a t b r a n d y f a r f l a m i n g f o o d s o n HlGk f o r20-30 seconds. Ignite and pour over food.
T o k e e p f o o d m o i s t w h e n r e h e a t i n g c o v e rw i t h g l a d w r a p .
73
INGREDIENTS METHOD _-.---.. ..- --.
1 kg minced beef3 rashers bacon, minced or
chopped finely1 small onion, minced or
chopped finely3 tablespoons dry
breadcrumbs
1 egg2 tablespoons tomato sauceV2 teaspoon dried basil112 teaspoon salt114 teaspoon pepper1 tablespoon horseradish
relish
1, Combine all Ingredients except glaze. Pack into greasedloaf dish.
2. Cover with paper towelling. Microwave HIGH 14 minutes.3. Allow to stand 5 minutes covered.4. Pour off any fat and juices, unmould onto serving dish.5. Combine glaze sauces, spread over loaf, microwave
2% minutes HIGH.
Serve hot with vegetables in season, or cold with salad andcrusty bread.
@Glaze: 2 tablespoons tomato sauce2 teaspoons Worcestershire sauce
INGREDIENTS
2 kg loin of pork, boned100 g prunes1 large cooking appleLemon juiceSalt and pepper
METHOD
1. Pit prunes, peel and chop apple and sprrnkle apple wrthlemon juice.
2. Place apple and prunes in centre of pork, season withsalt and pepper, roll meat firmly and secure with string.
3. Place into a microproof oblong dish and cover withpaper towelling.
4. Cook on HIGH for 10 minutes, reduce to MEDIUM for40 minutes.
5. Reserve 2 tablespoons of pan juices to make gravy.
INGREDIENTS
1 kg (2 Ibs.) pork spareribs
METHOD
1. Trim pork, cut into 5 cm (2”) pieces.2. Combine marinade ingredients. Toss pork pieces to coat
and allow to stand at least 2 hours. Turn occasionally.3. Drain pork pieces. In a shallow microproof dish, place
pork, cover with paper towelling. Microwave on HIGHIO minutes.
4. Turn pieces over, microwave on MEDIUM, covered withtowelling 10 minutes. Stand IO minutes.
@Marinade: 112 CUP bottled Hoi Sin sauce1 tablespoon oil1 tablespoon soy sauce1 tablespoon honey
Barbecued Pork Spareribs )
74
INGREDIENTS
2.5 kg leg of porkSeasoned salt or barbecue
sprinkle
METHOD
1. Place pork fat side down in a microproof baking dish,sprinkle with seasoning and cover with paper towelling.
2. Cook on HIGH IO minutes then reduce power toMEDIUM and allow IO minutes per 500 g (50 minutes).
3. Turn pork over halfway during cooking and with a sharpknife remove rind in one piece. Place rind onto a sheetof foil and just prior to serving pork, complete cracklingof rind under a hot griller. This method IS suggested tocreate a crisp ‘puffy’ crackling. If rind is left on leg forthe complete cooklng time It becomes hard rather than‘puffy:
4. Wrap pork in foil on completion of cooking, allow tostand 20 minutes while baking vegetables.
INGREDIENTS METHOD --‘----
750 g (1% Ibs.) gravy beef500 g (1 lb.) pickled pork (belly)1 bay leaf2 cloves
1. Trim meats and cut into small dice approximately 1 cm(W’).
4 peppercorns2 cups water1 teaspoon ground ginger2 teaspoons gelatine4 teaspoons cold water-
extraPepper and salt to taste
2. Place In large microproof casserole dish with water, bayleaf, cloves and peppercorns. Cover, cook on HIGH15 minutes, stir. Reduce power to DEFROST,microwave 45 minutes, stirring occasionally.
3. Remove spices, drain meat, reserve lute. Mash meatwith a fork or blender. Place Into mould.
4. Dlssotve gelattne in cold water, add ginger and 1% cupsreserved juice. Taste and adjust seasonings.
5. Microwave on HIGH 4 minutes. Pour over meat. Stir inlightly. Chill until set.
INGREDIENTS ---. -- -
750 g veal steak60 g butter2 onions-sliced1 teaspoon paprika470 g cream of
mushroom soup1 cup boiling water1 chicken stock cube1 green capsicum-chopped125 g small mushroomsSalt, pepper to taste
METHOD
1. Cut veal into 2.5 cm (1”) cubes.2. Preheat large browning dish 6 minutes, add butter.3. Saute veal and onions 5 minutes on HIGH, stir twice,
add paprika.4. Combine soup and boiling water in which stock cube
has been dissolved, stir into veal mixture with capsicum.5. Cover, microwave on HIGH 10 minutes, reduce to
DEFROST for 30 minutes stirring cccasionaly.6. Add mushrooms, continue cooking on DEFROST
IO minutes or until meat is tender.
f{;;;7:; Allow a standing time of IO minutes. Accompanying+ vegetables can be cooked during this time.
I . . LWJ-
76
INGREDIENTS
2 kg boned leg of veal1 tablespoon oilSeasoned salt or barbecue
sprinkle
SEASONING:1 l/2 cups soft white
breadcrumbs2 rashers bacon, chopped1 small onion, chopped finely1 teaspoon mixed herbs1 teaspoon dried parsleysalt and pepper1 tablespoon butter
METHOD . .._ ~- --.
1. Combine all ingredients for seasoning.2. Open veal out, place seasoning In centre, roll up and
secure with string.3. Place Into a microproof baking dish. Brush with oil and
sprinkle with seasoned salt. Cover with paper towelling.4. Cook on HIGH IO minutes, reduce to MEDIUM for
8 minutes per 500 g. Turn over halfway during cooking.5. Wrap In foll and allow 15 minutes standing while cooking
vegetables.
INGREDIENTS
3 sirloin steak(approximately 750 g)
1 tablespoon oil
METHOD _-.---.1. Preheat browning dish 6 minutes on HIGH.2. Add oil, place steaks In dash and press down. Turn over
quickly to sear the other side.3. MIcrowave on HIGH 3 minutes, turn over and conttnue
to cook a further 3 minutes.
‘i If well done steaks are required, allow 4 minutes$z] per side.
METHOD: for browner ovens1, Preheat oven using browner for 8 minutes.2. Place steaks on rack provided with oven.3. Microwave on HIGH, 2 minutes each side. Brown
6 minutes or to desired colour.
/S‘hz,lz
iT\? $A dinner plate placed on turntable under rack is
h@Jrecommended to catch fat.
HINT
D o n ’ t u s e m e t a l t i e s o n oven b a g s , r e p l a c ew i t h s t r i n g o r e l a s t i c b a n d s , p r i c k b a g .
77
INGREDIENTS
500 g thick sausages1 dessertspoon oil1 large carrot, diced1 large onion, chopped1 stick celery, finely sliced
‘12 capsicum, sliced425 ml can tomato soup450 g can pineapple
pieces, undrained2 dessertspoons cornflour
METHOD .-
1. Place sausages onto 2 sheets of paper towelling ona plate, prick sausages and cover wrth a sheet of papertowelltng. Microwave on HIGH 5 minutes. Allow to cool,remove skins and cut into thick slices.Place oil into a microproof casserole dish with carrot,onion, celery and capscum, cook on HIGH 5 minutes.Stir once during cookrng.Add tomato soup, pineapple pieces, juice and sausagesto vegetables, stir, cover and return to mcrowave. Cookon HIGH 5 minutes.Mix cornflour with a little water, add to sausage mixture,stir well and cook a further 4 minutes on HIGH.Serve with boiled rice.5
INGREDIENTS METHOD
500 g thick sausages60 g butter2 onions, sliced3 tablespoons flour1 tablespoon curry powder2 cups beef stock2 teaspoons lemon juice1 large apple, peeled and
sliced1 large tomato, skinned and
sliced1 teaspoon brown sugarsalt and pepper to taste
1. Place sausages onto 2 sheets of paper towelling ona plate, prick sausages and cover with a sheet of papertowelling. Microwave on HIGH 5 minutes. Allow to cool,remove skins and cut into thrck slices.
2. Place butter Into a mrcroproof casserole dish, microwaveon HIGH 1 minute. Add sliced onions and saute onHIGH 2 minutes. Add flour and curry powder and mixwell. Gradually add stock and lemon juice, stir well tocombine. Return to oven on HIGH for 6 minutes, stiroccasionally unttl sauce boils and thickens.
3. Add apple, tomato, sugar, seasonings and sausages,stir well. Return to oven and microwave on MEDIUM5 minutes.
4. Serve with boiled rice.
78
VEGETABLES
Savoury Carrot Pudding
VEGETABLESr
CHART FOR VEGETABLES.. ................................... 81/82MASHED POTATOES.. ................................................ 8 3SCALLOPED POTATOES ............................................ 8 3JACKET POTATOES ................................................... 8 3BAKED VEGETABLES ................................................. 8 4HONEY CARROTS...................................................... 8 5CARROTS LYONNAISE ............................................... 8 5SAVOURY CARROT PUDDING .................................... 8 5CARROT STRAWS ...................................................... 8 6CREAMED ONIONS .................................................... 8 6GOURMET ONIONS .................................................... 8 7MUSHROOMS WITH BACON ...................................... 8 7STUFFED TOMATOES . . .... .......................................... 8 7TOMATO, ONION AND ZUCCHINI ......... ....................... 8 7ZUCCHINI SURPRISE . . . . . . . . . . . . . ..... ... ............................ 8 8ZUCCHINI BOATS............................................. i.l ....... 8 8CORN ON THE COB ......................................... . ......... 8 8CAULIFLOWER AU GRATIN ............................ ..) ......... 9 0STUFFED EGGPLANT ................................................ 9 0VEGETABLE MEDLEY ................................................ 9 1COLD BEETROOT ...................................................... 9 1VEGETARIAN LUNCHEON .......................................... 9 2
How often have you served your family vegetables knowing the food value has been discardeddown the kitchen sink? The average Australian housewtfe drowns her vegetables in water, over-cooks them and then throws away most of the nutritlonal value.
Microwave cooking of vegetables is superb. So little water is used that the colour, flavour andvitamins are retained within the vegetable.
80
General Rules for Cooking Vegetables
+ Baked vegetables should be cut uniformly, or larger portions placed towards theoutside of the dish with smaller pieces In the centre.
* Boiled potatoes should be cut in small chunks prior to cooking. Other root vegetablessuch as carrots should be cut or slrced thinly.
*Vegetables should be covered during cooking to trap the steam. This keeps themmoist and hastens the cooking time. Choose a casserole dish with IId or use gladwrap to cover the utensil. Use a shallow, wide dish for asparagus, broccoli orcauliflower to keep a single layer rather than pile these vegetables on top of eachother. Piling creates a density resultrng in longer and uneven cooking. Removeany covering away from hands and face to prevent steam bums.
* Vegetables cooked with their skin on e.g. jacket potatoes, should have the skinpierced prior to cooking to prevent bursting.
* Frozen vegetables can be cooked in their original packages, just pierce the bag asno additional liquid is necessary. Season before serving. Glad freezer bags are alsosuitable for cooking vegetables, just twist the end and tuck under.
* Mtcrowave accessories are available for cooking vegetables e.g. divided dishesallowing more than one vegetable to be cooked at one time. Season the vegetableswith a sprinkle of salt and add the minimum amount of water-see vegetable chartCover. Small casserole dishes or soup bowls can be used in the same mannerallowing a variety of vegetables to be cooked at the one time. Cookrng ttme will varydepending on quantity and type of vegetable used. Reter to cooklng chart for gurdeto times, however, it is advisable to test occasionally for doneness.
+ Keep in mind that cooking will continue for a brief period after the vegetables areremoved from the mlcrowave oven.
*Overcooking WIII result in dehydration, toughening the vegetable
+ Commercially canned vegetables are already cooked and only require reheatingDrain part or all of the liquid from can and place vegetable into casserole dish.A nob of butter can be added in place of liquid. A small can of vegetablesapproximately 400 g WIII reheat in 3 minutes.
Vegetables are all cooked on HIGH.
I VEGETABLE Q U A N T I T Y C O O K I N G P R O C E D U R E APPROXIMATET I M E
8-9 minutes7-8 minutes5 m,nutes
2 tablespoons water, sprrnkle salt
81
APPROXIMATEVEGETABLE QUANTITY C O O K I N G P R O C E D U R E TIME
Beans fresh 250 g 2 tablespoons water, sprinkle salt 8 minutes
Beans frozen 250 g 2 tablespoons water, sprinkle salt 6 minutes
Broccoli fresh 250 g Slit stalks, r/4 cup water, sprinkle salt 8 minutes
Broccolr frozen 250 g 2 tablespoons water, sprinkle salt 6 minutes
Brussel Sprouts fresh 250 g 2 tablespoons water, sprinkle salt 7-8 minutes
Brussel Sprouts frozen 2 . 5 0 g 2 tablespoons water, sprinkle salt 6 mrnutes
Cabbage shredded
C a r r o t s f r e s hCarrots frozenCauliflower fresh
Caulrflower frozenCelery fresh
l/2 smallI
1 4 sliced
Only water remaining after washing,nob of buttler, salt and pepper 8 minutes
I
114 cup water, sprinkle salt 8 minutes
250 g
r/z head
2 tablespoons water, sprinkle saltSlit stalks, l/4 cup water, sprinkle salt
5-6 minutes10 minutes
l25Og( 2 cups chopped
) 2 tablespoons water, sprinkle salt
2 tablespoons water, sprinkle salt
1 7-8 minutes
6-8 minutes
Corn on the Cob fresh 2 Remove husks, dot with butter,wrap in glad wrap 5 minutes
Corn on the Cob frozen 500 g Dot with butter sprrnkle salt 8 minutes
Egg-plant sliced 1 medium Soak in water, drain well or press,sprinkle with salt, dot with butter 5-6 minutes
Onions sliced 2 medium 1 tablespoon butter, pinch sugar,sprinkle salt 4 minutes
Mushrooms fresh 250 g Whole or sliced, dot with butter,sprinkle salt
Parsnips sliced
Peas fresh
2 medium
250 g
2 tablespoons water, sprinkle salt
2 tablespoons water, pinch sugar,sprinkle salt
3 minutes
5-6 minutes
7-a minutes
n--- I~_-_-reas rrozeri 5 0 0 g
Potatoes boiled A Tedium1 it I I
2 tablespoons water, pinch sugar,sprinkle salt 10 minutes
Cut into small piecesl/2-1 cup water, sprinkle salt 10 minutes
Potatoes baked
Potatoes jacket
4 medium Cut in half, cook in pan juices, uncovered.Turn over during cookincr
, 2-, 5 minutesII I
2 medium Pierce skin, rub with 011, wrap in glad wrap 6 minutes
VEGETABLE QUANTITY C O O K I N G P R O C E D U R EAPPROXIMATE
TIME
Pumpkin boiled
Pumpkin baked
500 g Cut into serving pieces,2 tablespoons water, sprinkle salt 8 minutes
4 medium pieces Cook in pan juices, uncovered.Turn over during cooking 8 minutes
Spinach fresh
Spinach frozen
Tomatoes sliced
Tomatoes halvedZucchini sliced
l/2 bunch
250 g
2
6 halves
2 medium
Only water remaining after washing,1 tablespoon butter, dash nutmeg,salt and pepperDash nutmeg, salt and pepper
Dot with butter, sprinkle suger,season with salt and pepper
Dot with butter, salt and pepper1 tablespoon butter, salt and peper
8 minutes
5-6 minutes
2-3 minutes
3-4 minutes4-5 minutes
82
INGREDIENTS
3 medium potatoes(approx. 500 g)
1 cup waterPinch salt1 tablespoon butterPepper to tasteMilk
METHOD ~ -
1. Peel potatoes, and cut into small chunks, place intocasserole dish with water and salt. Cover and cook onHIGH IO minutes.
2. Drain, add butter, season with pepper, mash, add suffi-cient milk to cream.
INGREDIENTS - - METHOD -
500 g potatoes1 cup waterPinch salt2 rashers bacon, chopped6 shallots, chopped finely90 g tasty cheese, gratedSalt and pepperl/2 cup sour cream
1. Peel potatoes, cut into thin slices. Place into a microproofcasserole dish with water and salt, cover and cook onHIGH 8 minutes. (Do not overcook potatoes as the sliceswill break). Remove from oven and drain.
2. Place alternate layers of potato, bacon, shallots andcheese into a medium sized casserole dish.
3. Combine salt and pepper with sour cream, pour overpotatoes, Extra grated cheese may be sprinkled overtop.
4. Cook on HIGH 5 minutes.
INGREDIENTS -
4 medium size potatoesOilButter or sour cream, chives
or parsley
METHOD -.- - -
1, Scrub potatoes and dry. Prick skins all over. Rub lightlywith oil and wrap each one in Gladwrap.
2. Arrange around turntable, microwave on HIGHIO minutes, turn over halfway.
3. Carefully remove Gladwrap, slit top of potatoes, squeezeto allow opening for butter or sour cream, etc.
{;;;& Trme may vary from 8-10 minutes, depending(1 ? on size and type of potato.Lti
83
INGREDIENTS
4 medium potatoes4 pieces pumpkin2-3 tablespoons pan drippings
METHOD
1. Peel potatoes and cut in half, score with a fork (this aidsbrowning), dry with paper towelling.
2. Peel pumpkin and cut to size (4 pieces).3. Place vegetables into the same microproof baking dish
as previously used for baking meat or chicken with2 tablespoons of pan drippings. Turn vegetables over tocoat wtth drippings.
4. Cook on HIGH for 15-20 minutes, this will depend onsize and type of potato. Vegetables must be turned atleast twice during cooking to brown,
5. Drain and serve.
Freshen stale potato crisps (small quantity)b y p l a c i n g i n a p a p e r b a g , p i e r c e b a g a n dmicrowave on HIGH 15-30 seconds.A l l o w t o c o o l .
84
INGREDIENTS
3 large carrotsVI cup waterpinch salt
METHOD ..-
1, Peel and thinly slice carrots. Place into a casserole dishwith water and salt. Cover and cook on HIGH 8 minutes.
2. Dram off excess water, add butter, honey and sherry,cover and cook a further 1 minute on HIGH.
3. Stir before serving.
l Honey Sauce: I dessertspoon butter1 tablespoon honeyI tablespoon dry sherry
INGREDIENTS METHOD
500 g carrots1 chicken stock cubeM cup water2 tablespoons butter2 medium onions-sliced2 tablespoons flour112 teaspoon saltl/4 teaspoon pepperl/2 cup milkl/4 teaspoon sugar
1. Cut carrots Julrenne style and place in a medium sizecasserole dash with crumbled stock cube and water.Microwave on HIGH 8 minutes. Set aside.
2. Melt butter in small dish 45 seconds on HIGH, addonions, microwave on HIGH 3 minutes, stir.
3. Blend In flour, salt and pepper, star in milk and sugar andadd to reserved carrots and stock
4. Microwave on HIGH 4 minutes, strmng lightly everyminute.
INGREDIENTS METHOD
500 g carrots-sliced2 small onions-sliced112 teaspoon salt2 tablespoons water2 tablespoons butter2 tablespoons chopped
parsley
2 eggs1 cup milkpinch cayenne pepperl/2 teaspoon saltl/4 teaspoon pepperV4 teaspoon nutmeg
1. In a medtum size casserole dish or souffle dish placecarrots, onions, salt and water. Cover and microwave onHIGH 8 minutes.
2. Drain and add butter and parsley, toss well to coat.3. Beat eggs, add milk and seasonrngs, combine well and
add to carrot mixture. Stir lightly to cornbrne.4. Cover and microwave on HIGH 3 minutes, reduce
setting to DEFROST for 4 minutes,5. Allow to stand 5 minutes before serving as accompanr.
ment to meats.
85
INGREDIENTS --.
3 large carrotsI/, cup waterpinch salt1 teaspoon butter
METHOD ~
1. Peel carrots and cut evenly into straws. (Carrots shouldbe cut as thinly as possible).
2. Place into a casserole dish with water and salt. Coverand cook on HIGH 6 minutes.
3. Drain off excess water, add butter.
pbL
5 Whole carrots do not cook successfully in the{{OTEI microwave oven.
I WI?.
INGREDIENTS M E T H O D - - -
18 -20 baby onions-approx.2.5 cm (1”) diameter
l/2 cup water1 chicken stock cube2 tablespoons salad oil2 tablespoons flour3/4 cup milkl/2 teaspoon saltY4 teaspoon pepperVT2 cup grated sharp cheese2 tablespoons cream2 tablespoons chopped
peanuts
1. In a large microproof casserole dish, place onrons, waterand crumbled stock cube. Cover and microwave onHIGH 6 minutes, set aside.
2. Blend oil, flour, milk, salt and pepper. Add to onion mix.Microwave on HIGH Y/2-4 minutes, stirring everyminute.
3. Stir in cheese and microwave a further IV2 minutes, stirr-ing twice. Fold in cream and sprinkle with peanuts.
R e h e a t i n g p l a t e s o f f o o d , a l w a y s p l a c e t h el a r g e r p i e c e s o f f o o d a r o u n d t h e o u t e r e d g e so f t h e p l a t e , e . g . c a u l i f l o w e r , p o t a t o e s orm e a t o u t s i d e w i t h p e a s o r b e a n s i n t h e
86
INGREDIENTS METHOD --.~ .._.
18 -20 baby onions-approx.2.5 cm (1”) diameter
l/2 cup waterV2 teaspoon salt2 tablespoons butterVi cup dry sherryl/2 teaspoon sugarl/2 teaspoon saltl/4 teaspoon pepperV2 cup grated Parmesan
cheese
1. Place trimmed onions, water and salt in a microproofcasserole dish, cover and microwave on HIGH6 minutes, drain.
2. Add butter, toss to coat, add sherry, sugar, salt andpepper. Microwave on HIGH 2 minutes, stirring twice.
3. Stir in cheese and microwave on HIGH 1 l/z minutes untilcheese has melted and is bubbhng.
INGREDIENTS
8 medium size mushrooms3 rashers bacon
pepper
METHOD -- .-
1. Trim mushroom stalks, wipe mushrooms with a dampcloth.
2. Chop bacon finely and sprinkle on mushroom caps,sprinkle with pepper.
3. Place on a greased pie plate, cover with Gladwrap.Microwave on HIGH 3 minutes,
If bacon is excessively fatty, place on papertowelling after chopping and mtcrowave onHIGH 2 minutes prior to sprlnkllng on mush-rooms The paper will absorb some of the fat.
INGREDIENTS4 large firm tomatoes3 rashers bacon-chopped125 g mushrooms-trimmed
andchopped1% cups fresh breadcrumbsl/2 teaspoon dried parsley
flakespepper and saltgrated tasty or Parmesan
cheese
METHOD ---
1. Cut tomatoes in halves and scoop out pulp, reserve.2. Place bacon and mushrooms In a small casserole dish.
Microwave on HIGH 3 minutes.3. Add breadcrumbs, parsley, pepper, salt and reserved
pulp, combine well.4. Divide mixture into tomato shells, sprinkle with cheese.
Place in a large pie plate and microwave on HIGHapproximately 4 minutes.
INGREDIENTS1 tablespoon butter1 onion, sliced3 zucchini, cut into thin slicespinch saltsprinkle seasoned pepper2 tomatoes, skinned and
sliced
METHOD .._~.._.
1. Place butter and onion into a casserole dish, cover andcook on HIGH 1 minute.
2. Add zucchini, salt and seasoned pepper, cover andcook on HIGH 3 minutes. Stir zucchini and place slicesof tomato on top. Cover and cook a further 2 minuteson HIGH.
87
INGREDIENTS METHOD
6 medium sized zucchini1 chicken stock cube2 tablespoons waterV3 cup creaml/2 teaspoon curry powderV2 teaspoon saltl/4 teaspoon pepper
1. Cut unpeeled zucchini into 1 mm slices. Place intomedium sized casserole dish, sprinkle with crushedstock cube and add water. Cover and cook on HIGH6 minutes. Stir halfway during cooking.
2. Drain, add combined cream, curry powder, salt andpepper, toss well.
3. Cook a further II/2 minutes on HIGH for flavours to com-bine and heat through.
r r*..,.
&& If desired 1 teaspoon blended cornflour may beL,‘+J
? added in Step 3 to thicken Irqurd.
INGREDIENTS
4 small zucchini-approximately 500 g
1 tablespoon butter1 medium onion-finely
chopped2 tablespoons tomato
paste1 clove garlic-finely
choppedl/3 cup grated cheese-
Parmesan or tasty1 tablespoon chopped
parsleyV2 teaspoon basilsalt and pepper to tasteV3 cup soft breadcrumbs
METHOD
1. Cut zucctiinr in half lengthwise. Scoop out the seeds and&card.
2. In a small casserole dish, combine butter, onion, tomatopaste and garlic. Cover and microwave on HIGH3 minutes.
3. Stir in cheese, then add all other ingredients. MIX well.4. Press stuffing into zucchini shells. Arrange on a large
plate or baking dash, cover with Gladwrap5. Mrcrowave on HIGH 6 minutes, Allow to stand covered
a further 2 rninutes before serving.
INGREDIENTS4 fresh ears of corn3 tablespoons melted butterpepper, salt and extra butter
for serving
METHOD No. 1: -.- ----
1. Remove silk, leave husks on. Drizzle melted butter overkernels. Secure husks with elastic band.
2. Place on a flat dish or on the turntable and microwaveon HIGH 1 O-12 minutes, Turn over half way. Stand2-3 minutes before serving with pepper, salt and extrabutter.
METHOD No. 2:
1. Strip husks and silk from ears and brush wtth meltedbutter.
2. Place in a large casserole dish. Cover and microwaveon HIGH lo-12 minutes. Turn 2 or 3 times during cook-ing. Stand covered 2-3 minutes. Serve as above.
!.I s*+zI Corn is cooked when kernels are tender and release
[.T\p < juice when pierced with a fork. Husks wtll turn brighti..,W.J-? green. Allow 21/~-3 minutes for each cob cooked.
88 Cauliflower Au Grafm b
INGREDIENTS
l/2 head cauliflowerVI teaspoon saltI/, cup water
White SauceINGREDIENTS2 tablespoons butter2 tablespoons floursalt and pepper300 ml milk or mixture of milk
and cauliflower liquidgrated cheesedried breadcrumbs
METHOD -.
1. Break cauliflower into flowerettes, wash and cut stalkswith a sharp knife. flhe stalks are a lot firmer and bycutting they will cook better). Place flowerettes intoa large pie plate (stalks down) with the larger piecesaround the outside and small pieces in the centre.Sprinkle with salt and pour over water.
2. Cover with Gladwrap and microwave on HIGH 8-10 minutes (depending on size of cauliflower). Drain offexcess liquid, reserve for sauce.
3. Return Gladwrap covering over cauliflower and allow tostand while making sauce.
METHOD1. Place butter into a microproof mixing bowl, cook on
HIGH 40 seconds to melt.2. Add flour, salt and pepper, stir well, cook a further
30 seconds on HIGH.3. Gradually stir in milk, cook on HIGH 2 minutes, stir
around outside of bowl return to oven a further2V2 minutes on HIGH.
4. Beat sauce well, pour over cauliflower. Sprinkle witha mixture of cheese and breadcrumbs. Return to ovenfor 2 minutes on HIGH to melt cheese and reheatcauliflower. If desired, place cauliflower under a conven-tional griller to crisp and brown instead of this last2 minutes cooking.
IS important in Step 3 to slowly add milk whilestirring continuously to prevent lumps forming.
INGREDIENTS METHOD
2 tablespoons oil 1. Preheat large browning dish 6 minutes on HIGH, add1 eggplant-medium size, oil, microwave a further 1 minute.
halved, flesh scooped out, 2. Add chopped eggplant flesh, mince, onion, capsicum,leaving Xcm (l/4”) skin garlic, pepper and salt. Stir into oil well, breaking up
250 a minced tonside steak mince, mrcrowave on HIGH 3 minutes until meat1‘/2
‘h‘/4M
12
23
medium onion-choppedgreen capsicumchoppedteaspoon garlic powderteaspoon pepperteaspoon salttablespoon tomato pastetablespoons Tandacostuffing mixtomatoestablespoons gratedcheese
changes colour.3. Mix in tomato paste and stuffing mix. Pile into eggplant
skins, press down well.4. Skin tomatoes, cut each into 3 slices, and arrange over
filling. Place a piece of paper towelling over each egg-plant half. Stand in a flat microproof baking tray.Microwave on HIGH 8 minutes. Remove paper.
5. Sprinkle cheese over tomatoes, microwave on HIGH1 l/2 minutes to melt.
90
INGREDIENTS
2 medium potatoes, cut intosmall cubes
2 zucchini, sliced250 g mushrooms, sliced3 shallots, finely chopped1 tablespoon sherry2 tablespoons sour creamsprinkle black peppersprinkle garlic salt2 rashers bacon, chopped
METHOD
1. Combine all ingredients in a casserole dish, cover andcook on HIGH 10 minutes.
INGREDIENTS
1 bunch beetroot-4 mediumsized
213 cup waterl/4 cup vinegarl/2 teaspoon salt1 tablespoon brown sugar3 cloves6 peppercorns
METHOD - - -..
1. Wash beetroot well, Cut off all but 15 cm of stalks. Piercewell with a fork.
2. Arrange beetroot around outside edge of a pie plate,add water. Cover with gladwrap. Microwave on HIGH10 minutes, turning over half way during cooking.
3. Skin, and slice beetroot into a jar. Add to juice in plate, allother ingredients.
4. Microwave 2V2 minutes until boiling. Pour over slicedbeetroot, seal with lid or glad wrap and refrigerate untilcold. Serve with salads or use as desired.
$3 *-1..: Beetroot may be served hot as a vegetable after{T\p < Step 2. SkIn and cut into desired pieces. Best
l.cwJ-~ I served with a sour cream sauce.
HINT
Heat baby foods in the jar-remove metallid and heat on HIGH 30 seconds. (Timedwpwnds on size of jar)
91
INGREDIENTS
Vegetables-six cups anychoice, vary to suit taste
2 cups cauliflower flowerettes1 cup beans, sliced1 cup diced carrot1 cup zucchini, halved and
sliced
METHOD
1. Place all prepared vegetables in a large microproofbowl. Add water and salt, cover.
2. Microwave on HIGH 12 minutes. Allow to stand,covered while making sauce. Drain.
l/2 cup celery, slicedl/2 cup red/green capsicum,
dicedl/2 cup water
salt to taste
l SauceINGREDIENTS -. -- -- - METHOD4 tablespoons butter1 large onion-chopped250 g mushrooms-trimmed
and slicedl/2 teaspoon saltl/2 teaspoon pepperI/, teaspoon garlic powder4 tablespoons flourl/2 cup white wine1 l/2 cups milk1 cup grated cheese1 tablespoon chopped
parsley
1. In a medium size bowl place butter and onron.Microwave on HIGH 2 minutes, add mushrooms andseasonings. Microwave a further 2 minutes on HIGH.
2. Mix in flour, combine well and gradually add wine andmilk, stirring well.
3. Return to microwave and cook 6 minutes on HIGH. Stirevery 2 minutes, add cheese, stirring until melted thenfold in parsley.
4. Add sauce to drained vegetables, lightly combine, returnto mrcrowave for 3 minutes on HIGH. Serve with toasttriangles and tomato wedges.
92
RICE ANDPASTA
RICE AND PASTAf \
RICE AND PASTA COOKING CHART . . . . . . . . . . . ..v............. 9 4HOW TO BOIL RICE ._._................................................ 94
\ /
Cooking rice and pasta in the microwave oven does not save a tremendous amount of cookingtime. However for convenience it can be done in a casserole dish. Reheating of these products inthe microwave oven is especially good as they can be reheated without drying.(Refer reheat ing gu ide. )
Remember when cooking rice, 1 cup raw rice will yield 3 cups cooked rice.
ItemBrown Rice
Canelloni
Egg Noodles
Tasagna
Macaroni orspaghett
Amount Addi t ions T ime Tips
lcup 3 cups cold water 30-35 minutes Cover.1 teaspoon salt Stir twice during cookrng
and rinse3 cups hot tap water
.,. * -..250 g 15 minutes Cover.
1 teaspoon salt Stir twice during cooking.Drain, rinse and cover witha damp tea towel untrl filling-,-
- - .250 g 2’12-3 cups hot tap 12-l 5 minutes Cover.water depending Stir once during cookrng.on thickness Drain and rinse
1 teaspoon salt -.2 . 5 0 g 4 cups hot tap water 20 minutes Cover.
1 teaspoon salt Stir gently twice during1 teaspoon oil cooking, drain and rinse in
cold water. Sprinkle withone tablespoon oil
250 g 4 cups hot tab water 15-20 minu tes , C&eT.1 teaspoon salt depending on Stir twice during cooking,1 teaspoon oil thickness drain and rinse
INGREDIENTS
1 cup long grain rice3 cups cold water1 teaspoon saltsmall knob butter
METHOD
1, In a large bowl, place all ingredients.2. Microwave on HIGH 20 minutes, stir with a fork twice
dur ing cook ing.3. Drain well and rtnse under hot water to separate grams.
Fluff with a fork.
If hot water is used, cooking time will bereduced to 15 minutes.
9 4
SAUCES ANDGRNIES
SAUCES AND GRAVIES,- \
BASIC WHITE SAUCE & VARIATIONS.. ...................... 9 7-CHEESE SAUCE ................................................ 9 7-MUSTARD SAUCE ...................................... ........ 9 7-MUSHROOM SAUCE.......................................... 9 7-ONION SAUCE.. ................................................. 9 7-PARSLEY SAUCE............................................... 9 7-CAPER SAUCE .................................................. 9 8-ANCHOVY SAUCE ............................................. 9 8
HOLLANDAISE SAUCE ............................................. 9 8MINT SAUCE ............................................................ 9 8BARBECUE SAUCE .................................................. 9 8SWEET & SOUR SAUCE ........................................... 9 9CHOCOLATE SAUCE ................................................ 9 9LEMON SAUCE ........................................................ 100CARAMEL SAUCE .................................................... looAPPLE SAUCE.......................................................... looCUSTARD SAUCE ..................................................... 100MARSHMALLOW MOCHA SUPREME SAUCE ..... ........ 102BROWN GRAVY ....................................................... 102GIBLET GRAVY ........................................................ 102
Convenience and quickness may well describe sauces made in a microwave oven. The conve-nience of making a sauce in the jug they are to be served in and the ease of cooking gives theaverage cook that gourmet touch. Sauces play an essential part in the servrng of fine food.
Sauces do not require constant stirring as with conventional cooking, however, they must bestirred at least twice during the’cooking. A wooden spoon canbe used for stirring and can beleft In the jug or bowl in the microwave oven.
Sauces with an egg base may require more stirring to prevent the outer edges of the sauceoverheattng and causing curdling.
96
INGREDIENTS
2 tablespoons butter2 tablespoons floursalt and pepper300 mls milk
METHOD
1, Place butter into a mrcroproof bowl. Microwave on HIGHfor 40 seconds.
2. Add flour, salt and pepper. Stir well. Cook a further30 seconds on HIGH.
3. Gradually add milk. It is Important to slowly add milk, toprevent lumps forming. Microwave on HIGH 2 minutes,stir and cook a further 2’/2 minutes on HIGH.
4. Beat sauce well.
I Stock can be added to provrde some variations,grvrng extra flavour to the sauce.
To basic mixture add extra l/2 cup mrlk in stage 3 and 1 cupgrated tasty cheese and l/2 teaspoon prepared mustard atend of stage 3.
To basic mixture add IV2 teaspoons prepared mustard andl/2 teaspoon worcestershrre sauce at end of stage 3.
Slice 125 g mushrooms and place into a microproof pieplate with 1 teaspoon butter. Cook on HIGH IV2 minutes.Add to basic mixture at end of stage 3 with 1 beaten eggyolk.
Slice or chop 2 medium white onions and place with ‘12 cupwater in a small microproof, covered, casserole dish. Cookon HIGH 2 minutes. Add onions, liquid and a pinch ofnutmeg at end of stage 3.
Add 2 tablespoons freshly chopped parsley at end of stage3. It may be necessary to add an extra 112 cup of liquid tothe basic sauce to make a pouring consrstency.
97
To basic mixture add l/2 cup stock in stage 3 and 2 table-spoons chopped capers at end of stage 3.
To basic mixture add l/z cup stock in stage 3 and 2 tea-spoons concentrated anchovy sauce or paste and l/2 tea-spoon lemon juice at end of stage 3.
INGREDIENTS2 tablespoons butter1 tablespoon lemon juice2 egg yolkspinch saltfreshly ground pepper to taste
METHOD
1. Place butter in a microproof jug (approximately 2 cupsize) and melt on HIGH 45 seconds.
2. Stir in lemon juice and egg yolks beating well witha whisk until blended. Cook on HIGH 1 minute, stirringfrequently.
3. Add salt and pepper to taste.
It is very important not to allow sauce to boil.
INGREDIENTS2 tablespoons mint, chopped
finely1 tablespoon sugar3 tablespoons boiling waterpinch salt2 -3 tablespoons vinegar,
depending on taste
METHOD1, Wash mint, chop and place into a microproof jug.2. Add sugar and boiling water, stir well, cover and allow to
cool.3. Add salt and vinegar.4. When required reheat in microwave oven on HIGH
45 seconds.
INGREDIENTS METHOD
98
1 tablespoon oil1 small onion, finely chopped1 clove garlic, crushedl/2 teaspoon saltl/2 green capsicum, finely
choppedl/2 cup tomato sauceV4 cup waterr/4 cup vinegarl/a cup brown sugar, firmly
packedVI teaspoon dry mustardfew drops tabasco sauce
1, Place oil, onion, garlic, salt and capsicum in a microproofjug, microwave on HIGH 2 minutes.
2. Add remaining ingredients, stir well, cook on HlGh2V2 minutes.
fJ-L5 To crush garlic, peel and place on chopping board
ii7T>< ;iy and crush with the back of a broad bladed
INGREDIENTS2 tablespoons oil825 g can pineapple pieces-
drained, reserve liquid2.5 cm (1”) piece green
ginger, grated1 small onion, sliced1 small carrot, thinly sliced1 stick celery, cut into small
pieces1 small green capsicum,
choppedl/2 small cucumber, slicedl/2 cup brown sugarl/2 cup vinegar1 tablespoon soy sauce2 tablespoons tomato saucewater1 tablespoon cornflour
METHOD
1. Heat oil in medium size microproof casserole dish1 minute on HIGH.
2. Add drained pineapple pieces and gbnger, microwaveon HIGH 2 minutes, remove pineapple from dish andreserve. Add onion, carrot, celery, capsicum, toss wellin the oil. Cover and microwave on HIGH 2 minutes.Add cucumber and stir.
3. Add sugar, vinegar, soy sauce, tomato sauce, prneapplejuice and water made up to 2 cups, Cover andmicrowave on HIGH 5 minutes, Reduce to MEDIUMand cook a further IO minutes.
4. B!end cornflour with a little cold water and add to saucewith reserved pineapple, Microwave a further 2 minutes.
INGREDIENTS
100 g cooking chocolateXI cup evaporated milkl/2 cup castor sugar1 egg yolk, beaten1 teaspoon vanilla essence1 dessertspoon Creme de
Cacao
METHOD
1, Melt chocolate in a microproof bowl on HIGH21/2 minutes, stir well.
2. Gradually add evaporated milk and sugar. Stir in eggyolk.
3. Microwave on MEDIUM 5 minutes strrring twice duringcooking.
4. Add vanilla essence and Creme de Cacao. Serve hotor chilled. Sauce will thicken as it cools.
Break chocolate into squares prior to melting,as a solid block takes a longer melting time.
T o a s t 1 c u p c o c o n u t o r a l m o n d s o n H I G H5-6 minutes-stir frequently.
Dry l/2 cup fresh herbs washed and choppedb e t w e e n p a p e r t o w e l l i n g o n H I G H f o r2 m i n u t e s o r u n t i l d r i e d .
99
INGREDIENTS
1 l/2 tablespoons cornflour1 cup waterl/2 teaspoon grated lemon
rind2 tablespoons sugar2 tablespoons lemon juice1 teaspoon butter
METHOD
1. Blend cornflour with a small quantity of the water ina cup.
2. Place water, lemon rind, sugar and lemon juice ina microproof jug and cook on HIGH for 2 minutes.
3. Gradually add blended cornflour strrrrng well, returnto oven and cook a further 1 minute on HIGH.
4. Add butter, stir to melt.
INGREDIENTS
60 g (2 of) butter1 cup firmly packed brown
sugarl/3 cup water1 tablespoon cornflour3 tablespoons Cointreau or
Grand Marnierl/2 cup cream
METHOD ~-1. Place butter in 1 litre Microproof bowl and microwave on
HIGH 45 seconds until melted.2. Stir in sugar. Combine well.3. Mix in the cornflour, then all other ingredients.4. Microwave on HIGH 3 minutes until boiling, stirring every
minute.5. Reduce power to DEFROST Microwave 3 minutes,
stirring every minute, until sugar has dissolved andsauce IS smooth and shiny. Serve hot or chilled.
INGREDIENTS
4 large cooking apples2 tablespoons water1 tablespoon sugar
METHOD
1. Peel, core and slice apples and place into a microproofcasserole dish. Add water and sugar, cover and cookon HIGH 4 minutes, stir, reduce power to MEDIUM for3 minutes.
2. Beat until smooth.
INGREDIENTS .-
3 tablespoons custardpowder
600 mls milk2 tablespoons sugar1 teaspoon vanilla essence
METHOD - .,_
1. Blend custard powder with a small quantity of milk ina microproof casserole dish. Add remaining milk andsugar. Stir well.
2. Cook on HIGH 3 minutes, stir and cook a further 2-3 minutes. Add vanilla essence and beat well to givea smooth sauce.
If a thicker or thinner custard is required, increaseor decrease custard powder.
Custard Sauce bChocolate Sauce F
100
INGREDIENTS
125 g (4 02s) butter2 teaspoons instant coffee
powder1 tablespoons cocoa125 g marshmallows114 cup brown sugar2 tablespoons cream1 teaspoon vanilla essence
METHOD
1. Place butter in a microproof jug and melt on HIGH1 minute.
2. Blend coffee and cocoa into melted butter, addremarnrng ingredients and stir well. Microwave on HIGH1 mtnute, stir well and cook a further 1% mrnutes.
INGREDIENTS ,-
2 tablespoons pan drippings2 tablespoons plain flourV2 teaspoon saltl/4 teaspoon pepper300 mls stockparisian essence for colouringif desired
METHOD ~_,-
1. Using baking dish from roast, leave 2 tablespoons pandrippings, add flour, salt and pepper, and stir tocombine.
2. Microwave on HIGH 30 seconds. Gradually add stock,stirring well.
3. Cook on HIGH for 2 minutes. Stir occasionally.4. Add Parisian essence.
Place goblets into a microproof casserole dish with 300 mlswater, a few celery leaves and 1 small onion sliced.Microwave on HIGH for 2 minutes then reduce to MEDIUMfor a further 2 minutes. Strain and use stock to make gravyfollowing above recipe. Giblets can be chopped andadded to gravy if desired.
102
Chocolate Caramel Tart
103
DESSERTS
CHRISTMAS PUDDING ..... ..**..........................i ......... 105STEAMED DATE PUDDING ............................. . ......... 105LEMON PUDDING ........................................... . ......... 105PINEAPPLE UPSIDE-DOWN CAKE............................. 106APPLE CRUMBLE.. ......................................... i ......... 106BAKED APPLES.. .......................................... ..i.. ....... 107GOLDEN SYRUP DUMPLINGS .................................. 107APRICOT DESSERT SLICE.. ............................ _......... 107BANANAS FIAMBE.. ................................................. 108APRICOT AND PASSIONFRUIT CREAM ..................... 108PASSIONFRUIT CHEESECAKE.. ................................ 109PUMPKIN PIE ........................................................... 109PINEAPPLE MERINGUE PIE.. .................................... 111BAKED CUSTARD.. ................................................... 112COCONUT CUSTARD ............................................. 112BREAD AND BUTTER CUSTARD ............................. 112BAKED RICE CUSTARD .......................................... 112
STIRRED CUSTARD NO. 1 ........................................ 113STIRRED CUSTARD NO. 2 ........................................ 113STRAWBERRY SHORTCAKE .................................... 113CREAMED RICE PUDDING ........................................ 114CHOCOLATE CARAMEL TART .................................. 114
“The proof of the pudding is In the eating’: How many times have we heard that saying? The proofof these recipes will obviously be in the eating. You will find each one tempting and delmous.
Desserts are easily cooked in the microwave oven wrth minimum fuss and In some recipespreparation and cookrng can be done In the same bowl making washing up a breeze.
You will find a number of recipes for custards in this section-plain, rice or stirred custards. Mostmicrowave cook books only lightly touch this area of cooking as custards can boll very easily.However by usrng the lower power of your Sanyo microwave oven, the results are perfect.
Custards must “stand” for a time out of the oven before serving. Thus allows them to set completelyin the centre. At the conclusron of cooking, the custard will appear unset, however during “stan-ding” the heat within the mixture will continue the cooking giving a perfect result. Cooking time isfar shorter than conventional methods and the saving of energy is considerable.
104
INGREDIENTS ~-.-
4 slices milk bread, crustsremoved (60 g)
4 tablespoons brandy125 g butter125 g brown sugarpinch salt3 eggs-beaten2 teaspoons Parisian
essence375 g mixed fruit-dates
included50 g chopped blanched
almondsl/4 teaspoon nutmeg9’4 teaspoon mixed spice‘12 teaspoon ground gingerl/2 teaspoon carb soda60 g plain flour
METHOD -.
1. Finely chop or crumb the bread. Soak in the brandy.2. Cream butter, sugar and salt, add eggs and essence.
Mix in bread and brandy.3. Fold in fruit and almonds alternately with sifted dry
Ingredients.4. Spoon into greased plastic pudding shaped basin 18 cm
(7”) diameter, cover with Gladwrap.5. Microwave on MEDIUM 7 minutes. Reduce to
DEFROST for a further 8 minutes.6. Turn out onto Alfoil and completely enclose until cold.7 To reheat, place onto serving plate, cover with Glad-
wrap, microwave on HIGH 3 minutes. Serve with brandysauce or custard.
INGREDIENTS I-
125 g butter2 tablespoons golden syrup1 tablespoon brown sugar250 g chopped dates1 teaspoon carb soda250 ml milk1 cup SR flourl/2 teaspoon cinnamon112 teaspoon ginger
METHOD -.
1. In a medium size microproof bowl, melt butter, syrup,sugar on HIGH 1112 -2 minutes.
2. Add dates and soda dissolved in milk. Stir In sifted dryIngredients. Microwave on HIGH 1 minute, stirring each30 seconds.
3. Spoon mixture into greased 2 litre round ice creamcontainer or microproof bowl, cover with Gladwrap.
4. Microwave on HIGH Smrnutes, reduce to MEDIUM fora further 5% minutes, stand 5 minutes before turningout. Serve with stirred custard and/or ice cream.
INGREDIENTS -- .---
1 tablespoon butter ormargarine
VI cup sugar2 eggs-separated3 tablespoons lemon juice1 tablespoon grated lemon
rind1 tablespoon SR flour300 ml milktoasted coconut
METHOD --- -. .-
1. Cream butter and sugar. Add egg yolks, lemon juiceand rind. Mix in flour, add milk, stir well.
2. Beat egg whites until stiff and fold Into mixture. Pour intoa medium size microproof casserole dish.
3. Microwave on MEDIUM 6 minutes. Sprinkle top withtoasted coconut.
4. Microwave on DEFROST 3% minutes. Allow to cooluncovered. Serve warm or chilled with whipped cream.
105
INGREDIENTS METHOD
2 tablespoons butter112 cup brown sugar425 g can pineapple slices-
drained, reserve juicemaraschino cherries1 packet White Wings
buttercup yellow cake mixreserved pineapple juice
1 egg
1. Place butter in a 20 cm (89, mrcroproof cake dish or cecream contatner. Microwave on HIGH 1 minute, or untilmelted.
2. Stir in the brown sugar and evenly coat base of dish.3. Place prneapple rings on syrup with a cherry in each
centre of rings.4. Make cake mix as directed on package, using pineapple
juice for liquid. Pour over base.5. Microwave on HIGH 8 minutes, Invert onto serving dish
immediately. Allow to stand 10 mrnutes before servingwith cream.
INGREDIENTS
3 large cooking apples2.5 cm (1”) piece cinnamon
stick2 tablespoons sugarl/4 teaspoon ground clovesVI cup water
l ToppingINGREDIENTS
1 cup SR flour3/4 cup brown sugar125 g buttercinnamon
METHOD
1. Core, peel and slice apples. Place into a mtcroproofcasserole dish, add cinnamon stick, sugar, cloves andsprinkle over the water.
2. Cover, microwave on HIGH 3 minutes. Stand whilepreparing topping. Remove cinnamon stick. Spoonapple mixture into a 18 cm (7”) pie plate.
METHOD
1. Soft flour, add sugar, rub in butter.2. Place mixture on top of apples, pat down with hand.3. Sprinkle lightly with cinnamon. Microwave on HIGH
4 minutes. Stand 10 minutes before serving with cream,ice cream or custard.
106
INGREDIENTS
4 large cooking apples1 tablespoon raisins,chopped1 tablespoon dates-chopped2 tablespoons golden syrupl/2 teaspoon cinnamon2 teaspoons butterextra cinnamon
METHOD ~-1. Core apples and peel a thin slice around top about 1 cm
(l/2”) deep. Place on a pie plate.2. Combine raisins, dates, golden syrup and cinnamon
and spoon into cavity of apples.3. Top each apple with 112 teaspoon butter and sprinkle
liberally over the peeled section with cinnamon.4. Microwave on HIGH 10 minutes. Allow to stand
10 minutes. Serve with cream or custard.
Apples will continue to cook on standing, removefrom oven when almost tender.
INGREDIENTS -II, ~
1 cup SR flourpinch salt1 tablespoon butter1 egg-beaten1 tablespoon milk
l SyrupINGREDIENTS _--
%I cup waterl/2 cup sugar1 tablespoon butter2 tablespoons golden syrup
METHOD
1. Sift flour and salt Into mixing bowl. Rub in the butter. Mixin the beaten egg and milk combined, to make a drydough.
2. Roll small pieces of dough-about the size of a walnut-between the palms of the hands, reserve.
METHOD ~ . “-
1. Place all ingredients in a large mrcroproof casserole dish.Microwave on HIGH 5 minutes, stirring twice.
2. Add the dumplings and cook, covered, on MEDIUM4 minutes. Turn each dumpling over in syrup, cover andstand 5 minutes before serving with cream.
112 cup sultanas can be added to dough before eggand milk is mixed tn, if preferred.
INGREDIENTS
125 g dried apricots2 tablespoons butter2 tablespoons castor sugarl/2 teaspoon vanilla1 egg-well beaten112 cup SR flour2 tablespoons cornflour1 teaspoon cinnamonpinch salt2 tablespoons milkcinnamon-sugar sprinkle
METHOD
1. Cover apricots with water and soak 4-6 hours.2. Cream butter and sugar, add vanilla then egg, beating
well.3. Sift dry ingredients and fold into mixture alternately with
milk. Combine well.4. Grease a 20 cm (8”) pie plate. Spoon in half mixture,
spread over base. Drain apricots and place over cakemix, spread remaining cake mix over and sprinkle withcinnamon and sugar.
5. Microwave on MEDIUM 8 minutes. Allow to stand10 minutes before serving with stirred custard and/orcream.
107
INGREDIENTS - METHOD ~. - -
2 tablespoons butter2 large firm bananas-
quartered2 tablespoons brown sugar1 teaspoon cinnamon2 tablespoons Grand Marnier2 tablespoons rum
1. In a 23 cm (9”) pie plate or oblong dish place butter.Microwave 1 minute or until melted.
2. Roll banana sections in butter until coated. Combinesugar and cinnamon, sprinkle over bananas.
3. Microwave 2112 minutes on HIGH or until sugar melts.Remove from oven.
4. Combine liqueur and rum. Pour over bananas. Ignite,serve over Ice cream spooning juice over top.
,!"Z~, 1q-1. L7(
{,l\P jBefore igniting bananas, scoop ice cream intoserving dishes, when flame dies down serve
Ipg,.rrl bananas and sauce immediately.
INGREDIENTS200 g dried apricotsl/, cup sugar1 VI cups water2 teaspoons gelatine300 ml cream1 teaspoon sugar, extra4 passionfruit
METHOD1. Cut apricots Into quarters, place rnto a microproof dish
with sugar and 1 cup water. Cover and cook on HIGHIO minutes or until soft. Strain and reserve liquid.
2. Sprinkle gelatine over VI cup water microwave on HIGH30 seconds to dissolve. Add to strained liqurd, allow tocool.
3. Beat cream with extra sugar until stiff, fold in apricots,passtonfruit pulp and reserved liquid.
4. Spoon into individual serving dishes, top with extrapassionfruit if desired.
If there is any mixture over refrigerate and use? as a filling for a sponge, It’s delicious
Syrup may be hated far etasyipouring.
Reconstitute 1 cup dried fl’uit t)y adding1/, cup of water, Heat On HIGH! 1 minute.Stand 3 minuters, drain.
108
l Crumb CrustINGREDIENTS - -2 cups plain sweet biscuit
crumbs125 g butter
l FillingINGREDIENTS -_I-250 g cream cheese125gcottagecheeseV2 cup sugarl/2 teaspoon vanilla3 eggs1 teaspoon grated lemon
rind1 l/2 tablespoons lemon juice
l ToppingINGREDIENTS
300 ml carton sour cream‘12 teaspoon vanilla2 tablespoons sugarpulp of 4 passionfruit
METHOD -. . - .1. Melt butter on HIGH 1 minute. Add to crumbs and
mix well.2. Press into a 23 cm (9”) deep pie plate allowing mixture
to come up the sides. Cook on HIGH 2 minutes. Allowto cool.
METHOD -..
1. Beat cheeses, sugar and vanilla until smooth.2. Add eggs, beat well, fold in lemon rind and juice.3. Place mixture Into prepared base and cook on MEDIUM
8 mrnutes.
METHOD1. Combine all ingredients well.2. Spread carefully over filling and return to microwave on
DEFROST 5 minutes.3. Chill well before serving.
’ I‘A”.;I, Morning coffee biscuits were used In crust.$&< Step 1 in filling: Blender gives smoother result.
7 , ~ X,,Y-;- Topping will set on cooling.
l Pastry CaseINGREDIENTS ~----1 l/2 cups plain flourl/2 cup SR flour1 tablespoon icing sugar125 g margarine3 tablespoons water3 drops yellow food
colouringl/4 teaspoon vanilla
l FillingINGREDIENTS
2 eggs1 cup cold mashed pumpkinl/2 cup brown sugarI/, teaspoon salt1 teaspoon cinnamonl/2 teaspoon nutmegl/4 teaspoon gingerl/4 teaspoon ground cloves1 cup evaporated milk
METHOD1, Sift flours and sugar. Rub in margarine until mixture
resembles breadcrumbs. Combine water, colouringand vanilla.
2. Using a blunt knife, combine liquid with flour mixture.Turn out onto a lightly floured board and knead untilsmooth.
3. Roll out pastry to fit a greased 23 cm (9”) microproofpie plate. Prick sides and base. Crimp edges.
4. Microwave on HIGH 5 minutes, allow to stand whilepreparing filling.
METHOD1. In a large mixing bowl beat eggs, add pumpkin and
sugar, mix thoroughly.2. Add all other ingredients, combine well3. Pour mixture into pastry shell, microwave on MEDIUM
3 minutes.4. Reduce setting to DEFROST for a further 9 minutes,
Allow to stand 30 minutes before serving with cream.If preferred, chill and serve cold.
Any left over filling can be cooked in custard cupsand served with whipped cream.
109
9 PastryINGREDIENTS125 g butter113 cup sugar2 cups plain flour-siftedVI teaspoon vanilla2 teaspoons water1 egg yolk3 drops egg yellow colour
l FillingINGREDIENTS ~- -425 g can crushed pineapple2 tablespoons lemon juice2 tablespoons cornflour2 tablespoons sugarpinch salt1 tablespoon butter
9 MeringueINGREDIENTS -- -3 egg whitespinch cream of tartarV2 cup castor sugarl/, teaspoon vanilla
fr- \II IIl
HINT ‘I
Warm up stale biscuits in microwave ovenWarm up stale biscuits in microwave ovento freshen.to freshen.
Soften cream cheese by placingSoften cream cheese by placingunwrapped in a glass container on HIGHunwrapped in a glass container on HIGH15-30 seconds.
METHOD ~-1, Rub butter into sugar and flour.2. Combine vanilla, water, egg yolk and colouring. Mix into
flour mixture lightly with a knife. Turn out onto lightlyfloured board.
3. Knead until mixture forms a ball. Rest 10 minutes.4. Roll out pastry and line a 23 cm (9”) pie plate. Crimp
edges and prick base and sides.5. Microwave on HIGH 5 minutes. Allow to cool while
preparing filling.
METHOD --I. Remove 2 tablespoons juice from plneapp!e and
reserve. Place crushed pineapple in a medium sizecasserole dish. Microwave on HIGH 4 minutes.
2. Combine reserved jute, lemon juice and cornflour.Stir into pineapple with sugar and salt. Microwave onHIGH 3 minutes, stir occasionally.
3. Add butter, stir until melted, pour into pastry shell.
METHOD1. Beat egg whites with cream of tartar until soft peaks
form.2. Add sugar gradually, beating all the time, stir in vanilla.3. Pipe or spread over pie, coverlng pastry. Microwave
2% minutes on HIGH.4. Brown under conventional griller. If using Browner
microwave oven brown for 6 minutes.
Filling can be varied-canned strawberries, cherriesor your own lemon cheese recipe.
4 Passionfruit Cheesecake
111
INGREDIENTS600 ml milk-scalded
4 eggs3 tablespoons sugarl/2 teaspoon vanillanutmeg
METHOD1. Scald milk in a large microproof jug on HIGH 4%
minutes.2. Beat eggs and sugar, add vanilla.3. Pour hot milk onto mixture, beating lightly whilst pouring.4. Place mixture into an 18 cm (7”) microproof souffle dish,
sprinkle with nutmeg.5. Stand souffle dish in another larger dish containing
2 cups cold water.6. Microwave on HIGH 4 minutes then DEFROST
10 minutes, repeat this timing, HIGH 4 minutes,DEFROST IO mrnutes. Allow to stand 30 minutes or chilland serve cold.
: ’ ‘1, >:;
:,‘N@)If using an oven with a metal turntable elevatecustard on an upturned pie plate with a sheet of
‘(I ,r, I-C paper towelling between the two.
,.: *‘.I,.
.;;I\? :If custard looks like boiling stop oven, allow tostand 2 minutes. Continue on DEFROST. This is to
’ I J’ ensure custard does not separate through boiling.
Add 4 tablespoons coconut after Step 4. Stir Into custardlightly, Sprinckle with nutmeg.
Lightly butter 4 slices bread, crusts removed. Cube andplace In casserole dish, sprinkle wtth 2 tablespoonssultanas and proceed to Step 4.
Add 5-6 tablespoons cooked rice to custard, stir lightly.Sprinckle with nutmeg.
112
INGREDIENTS ~ --
3 eggs1 teaspoon vanilla essence3 tablespoons sugar600 ml milk
METHOD _-
1. Place eggs, vanilla and sugar in a bowl, beat wtth handbeater to combine.
2. Add milk and stir well. Place into a microproof souffledish.
3. Microwave on HIGH 4 minutes, stir, continue cookinga further 2 minutes, stir well and cook for 1 minutelonger.
‘-‘..‘i If a slightly thicker custard is required{zTz> add 1 tab1 espoon of custard powder in Step 1.
Milk used In this recipe was from the refrigerator,cooking time will be less for milk not cold. Do notovercook as custard WIII curdle.
INGREDIENTS1 tablespoon custard
powder1 tablespoon milk
1 egg1 dessertspoon sugar250 ml milk-extral/4 teaspoon vanillal/2 teaspoon butter
METHOD - .~ .-
1, In a small mrcroproof bowl, blend custard powder andmilk. Add egg and sugar, beat well.
2. Stir in extra milk and vanrlla. Microwave on HIGH3 minutes, stirring frequently, Remove from oven, stirin butter until melted. Pour into jug to serve.
INGREDIENTS ~ --2 cups (250 g) SR flour125 g butter2 tablespoons sugar1 egg-beatenicing sugar300 ml carton creamV2 teaspoon sugarV4 teaspoon vanilla1 punnet strawberries
M E T H O D ~ _ ~- ~ - -1, Sift flour, rub in butter, add sugar and mix in egg. Knead
lightly and divide mixture into two.2. On a prece of greaseproof paper, press out one half of
pastry into a circle approximately % cm (l/4”) thick. Prickwell with a fork. Microwave on HIGH 4%~ minutes.
3. Slide paper and pastry off turntable and repeat withremaining circle.
4. Allow each to harden before removing paper. Dust eachwith Icing sugar.
5. Whip cream with sugar and vanilla, reserve 1 tablespoonfor top.
6. Crush 3/4 punnet strawberries and fold into cream.Reserve whole strawberries for top.
7. On serving plate, layer one shortcake round, strawberryfilling, repeat, top with last shortcake layer, decorate withreserved cream and whole strawbemes.
113
INGREDIENTS -- .-I- METHOD -- _._
M cup ricel/3 cup brown sugar3 cups milk
1 teaspoon vanilla1 tablespoon butter
300 ml cream
Combine rice, brown sugar, milk and vanilla in a deepmicroproof dish.Dot with butter and cook on MEDIUM 10 minutes SWduring and end of cooking time.Cook a further 20 minutes on DEFROST stirring twiceduring this time.Cool slightly and fold through whipped cream prior toserving. Sprinkle with nutmeg if desired.
l Crumb CrustINGREDIENTS - METHOD -__ _ ~ -
125 g plain sweet biscuits112 cup ground almonds90 g butter
1. Crush biscuits finely, add ground almonds and meltedbutter.
2. Spread evenly over base and sides of a greased 23 cm(9”) microproof pie plate. Press down well.
3. Microwave on HIGH 2 minutes. Allow to cool.
l FillingINGREDIENTS --
90 g dark chocolatel/4 cup sugar3 egg yolks1 teaspoon vanilla1 l/2 cups cream1 tablespoon brandy2 teaspoons gelatineV4 cup water
l ToppingINGREDIENTS ~ -
V2 cup creamI4 cup bottled caramel topping1 tablespoon brandy1 teaspoon gelatine1 tablespoon water
l DecorationINGREDIENTS -whipped creamtoasted almond flakes
METHOD ~.~_
1, In a medium size microproof bowl, place brokenchocolate, microwave on HIGH 1 l/z minutes to melt.
2. Combine sugar, egg yolks, vanilla and cream. Stir intomelted chocolate. Microwave on MEDIUM 4’/2-5 minutes, stirring every minute. Do not boll.
3. Stir in brandy. Sprinkle gelatine over cold water. Stir In2 tablespoons of hot mixture to dissolve, then mixgelatine mixture into chocolate custard, Pour into cooledbase. Refrigerate until set.
METHOD - ~,
1. Combine cream, topping and brandy.2. Sprinkle gelattne over water. Add 2 tablespoons cream
mixture, microwave 30 seconds on HIGH.3. Combine all ingredients, pour over chocolate filling.
Refrigerate until set. Decorate with whipped cream andtoasted almond flakes.
114
n
115
FOR THE INTERNATIONALPALATE
GREEK CHICKEN AND ARTICHOKES ........................ 116PORK MARINATED IN WINE.. .................................... 117VEAL IN TOMATO AND WINE SAUCE ............. . .......... 118RED COOKED PORK IN SOY SAUCE.. ....................... 118FRIED RICE .............................................................. 119BEEF CASSEROLE ................................................... 119PAELLA.. .................................................................. 120BEEF AND PORK MEATBALLS IN CREAM SAUCE ..... 120PORK FILLETS IN CREAM SAUCE .................. . .......... 121TANDORI CHICKEN ..................................... ..L .......... 121LAMB DUMPLINGS.. ................................................. 122CHILLI CON CARNE ................................... ....,” ......... 124PEPPERS STUFFED WITH LAMB AND RICE .............. 124
Having guests for dinner? Want to impress the boss? Or perhaps you just want to spend that littleextra time in preparation to create a more exotic meal. All of these recipes have that ‘something’that lifts them into the Dinner Party Class. Even you will be surprised at the results your microwaveoven will give you.
INGREDIENTS MET,,OD - ..~--.._. .-
l/2 cup slivered almonds1 cup long grain rice1 cup chicken stock-or
1 cube mixed with 1 cupwater
l/2 cup dry white wine1 tablespoon dried minced
onionl/2 teaspoon saltl/2 teaspoon grated lemon
peell/2 teaspoon dried oregano
leaves4.00 g can artichokes-
drained1 kg chicken thighspaprika
1. Spread almonds in a shallow microproof dish,microwave on HIGH 3 minutes, stirring often untilbrowned. Set aside.
2. In a large casserole dish, place rice, add stock, wine,onion, salt, lemon peel and oregano. Stir to combine.
3. Arrange the artichokes over the rice and place thechicken thighs, skin side up on top. Sprinkle withpaprika.
4. Cover, microwave on HIGH IO minutes. Reduce toMEDIUM and microwave a further f5 minutes.
5. Allow to stand 5 minutes. Before serving, sprinkle eachserving with reserved almonds.
116
l DENMARK (vin marinerede Flask)INGREDIENTS1.5 kg boned, rolled loin of
pork2 cups red wine1 large onion-studded with
16 whole cloves1 teaspoon saltl/2 teaspoon ground black
pepper
METHOD - -1, In a deep bowl, place pork, wine and clove-studded onion.
Set aside for 24 hours basting and turning occasionally.2. Remove meat from marrnade and pat dry. Reserve
marinade, season meat and place in a microproofbaking dish-fat side down.
3. Cover with paper towelling, microwave on HIGH10 minutes, turn meat over. Replace towelling.
4. Microwave on MEDIUM 20 minutes. Drain and reservejuices. Turn meat again spread half butter maison overpork and microwave uncovered a further 7 minutes onMEDIUM.
5. Wrap meat in foil. Stand while making sauce and cook-ing vegetables.
6. Remove fat from pan juices. In a bowl add reservedmarinade and onion to pan juice. Microwave on HIGH4 minutes. Strarn, return to bowl and add cornflourblended with cream.
7. Microwave on HIGH 2 minutes, stirring frequently untiljust about to boil. Remove and cover.
8. Remove pork from foil and carve into thick slices. Servewith jacket potatoes, slrt open with a dollop of remainingbutter maison put into each slit.Accompany with green peas or beans and wine sauce.
l Wine Sauce: 1 tablespoon cornflour
l Butter MaisonINGREDIENTS METHOD ~
170 g butter-softened2 tablespoons chopped
parsley1 tablespoon chopped dill3 tablespoons chopped
chives2 teaspoons chopped thyme2 cloves garlic-crushed
1. Beat all ingredients together in a small basin wttha wooden spoon until light and creamy.
U n u s e d c a k e b a t t e r w i l l k e e p i n t h er e f r i g e r a t o r f o r s e v e r a l d a y s c o v e r e d .
117
I) ITALY (Osso Buco)INGREDIENTS3 tablespoons flour1 teaspoon saltl/2 teaspoon freshly ground
black pepper1.5 kg veal knuckle, sawn into
5 cm (2”) pieces2 tablespoons butter2 tablespoons oil1 large onion-sliced425 g can tomatoes, with
liquid1 cup dry white winesalt and black pepper to taste1 teaspoon sugar
METHOD -1. In a plastic bag, combine flour, salt and pepper. Shake
pieces of knuckle in mixture to coat well. Discard excess.2. Preheat large browning dish 6 minutes, add 1 table-
spoon each butter and oil. Microwave 1 minute. Brownhalf veal in dish by placing in butter/oil, turning overquickly. Microwave 1112 minutes, turn over andmicrowave 1’12 minute more. Remove to a largecasserole dish. Preheat dish 2 minutes. Add remainingbutter and oil and repeat browning process with remain-ing veal pieces. Add to casserole.
3. Add onion to casserole with tomatoes, wine, salt, pepperand sugar. Cover, microwave on HIGH 10 minutes, stir,microwave on DEFROST 45 minutes, stirringoccasionally.
4. Combine ingredients for Gremolada, stir Into casserole,microwave on DEFROST 6 minutes, Stand 15 minutesbefore serving with noodles and green salad.
l Gremolada: I tablespoon finely grated lemon
1 l/2 tableepoons finely chopped
[T\Q '1 Anc ovres may be added to sauce if desired.hl.-Lzn/-l.+
l CHINA (Hung Shao Chu Jo)INGREDIENTS1 tablespoon oil1 kg belly of pork cut into
7-8 slices4 tablespoons soy sauce1 dessertspoon sugarM cup dry red wineM chicken stock cube
dissolved inl/4 cup boiling water
METHOD ---.-1. Preheat large browning dish 6 minutes, add oil,
microwave on HIGH 1 minute.2. Add pork pieces, turn over quickly. Microwave on HIGH
3 minutes, turning over halfway. Remove from dish,drain.
3. Wipe out dish with paper towelling. Combine soy sauce,sugar, wine and chicken cube in water. Replace porkinto dish, pour over mixture.
4. Cover dish with paper towelling, mrcrowave on HIGHIO minutes, turn pieces over after 5 minutes.
5. Reduce power to MEDIUM for 10 minutes, basteoccasionally.
6. Reduce power to DEFROST for 20 minutes, basting ev-ery 5 minutes.
7. Remove pork to serving plate. Spoon off pork fat fromjuice left in dish and drizzle remaining juice over porkpieces.Served with boiled or fried rice.
118
l CHINAINGREDIENTS -
1 l/z tablespoons oil4 cups cold cooked rice1 chicken stock cube-
crumbled3 rashers bacon-chopped
(see tip)2 eggs-lightly beaten
(see tip)60 g shelled prawns, cooked
(or use small can)1 tablespoon dark soy
sauce4 shallots-sliced finely
METHOD
1. Preheat large browning dish 6 minutes, Add oil,microwave 1 minute. Add rice and stock cube, tossaround quickly to coat rice with oil.
2. Microwave on HIGH 2 minutes, add bacon, mix throughand microwave 1 minute on HIGH. Add eggs andprawns, mix In lightly, microwave a further 1 minute onHIGH.
3. Drizzle soy sauce over rice, fold In shallots. Microwavea further 11% minutes. Serve.
IJJ.‘-.:: To cook bacon and eggs for fried rice-place bacon+p :: preces in small casserole dish, cover, microwave on
-1’ HIGH 2% minutes, Remove bacon, leave juices in‘I.\ ,&:-’dish. Break the eggs into the juices and beat lightlywith a fork. Mtcrowave on HIGH 1 l/z minutes, stopp-ing to mix after 45 seconds. Break up wrth fork oncompletion of cookrng.
l FBANCE (Boeuf en Daube)INGREDIENTS1 kg topside steak-cut into
2.5 cm (1”) cubes
METHOD - -
1, Place meat cubes in a large casserole dish. Combinemarinade Ingredients. Stir into meat, cover, standovernight.
Extra
2 coarsley chopped carrots2 coarsley chopped onions2 rashers bacon-chopped4 tablespoons flour12 green olives
2. Drain meat, add vegetables, reserve marinade. Addextra carrots, onrons and bacon to casserole. Blendflour with marinade, add to meat and vegetables, stirall together.
3. Cover, microwave on HIGH IO minutes, stir. Reducepower to MEDIUM and cook 10 minutes, stir. Reducepower to DEFROST and simmer for 20 minutes.Stir occasionally.
4. Add olives, stir through, re-cover and mrcrowave onDEFROST a further IO minutes. Stand 15 minutes.Serve with hot crusty bread.
l Marinade: 2 onions-sliced2 cloves garlic-crushed1 teaspoon dried rosemary1 teaspoon chopped parsley1 bayleaf2 clovesfinely peeled rind of l/2 small orange,
choppedl/2 teaspoon ground black pepperV2 teaspoon salt2 teaspoons wine vinegar2 cups dry white wine
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l SPAININGREDIENTS METHOD2 tablespoons oil1 clove garlic-halved1 whole chicken breast-cut
into serving pieces andseasoned
2 fish fillets-boned,seasoned, cut into servingpieces
1 tablespoon oil-extra1 cup rice-washed1 large onion-choppedl/2 cup chopped red capsicum445 g can tomatoes,
undrainedfew saffron threads infused
in VI cup boiling waterjuice 1 lemonVI cup dry white wine1 cup frozen peas2 cups cooked shellfish, eg.
prawns, lobster pieces,mussels
salt and pepper to taste1 tablespoon chopped
parsley
1. Heat large browning dish 6 minutes on HIGH. Add oil,garlic and chicken pieces.
2. Microwave on HIGH 4 minutes, tossing occasionally.Remove chicken and drain, discard garlic.
3. Reheat browning dish 2 minutes, add fish pieces,microwave on HIGH 4 minutes. Remove and drain.
4. Add extra oil to dish together with rice, onion andcapsicum. Microwave on HIGH 3 minutes, stir twice.
5. Add tomatoes, strained saffron liquid, lemon juice andwine. Cover, mrcrowave on HIGH 7 minutes, stirringoccasionally. Stir in peas, microwave a further 3 minutes.
6. Return chicken and fish with shellftsh to dish, tossthrough rice mixture, cover, microwave on MEDIUM6 minutes. Season, stand 5 minutes. Serve sprinkled withparsley, garnish with whole prawns and lemon wedges.
l SWEDEN (Kiittbullar)INGREDIENTSl/2 cup fresh white
breadcrumbs500 g minced topside steak250 g minced pork1
11‘/2
‘/2
‘/2
l/i1l/2
3
small onion-finelychoppedcup mashed potatoesteaspoon saltteaspoon ground blackpepperteaspoon brown sugarteaspoon mixed spiceteaspoon ground nutmegegg-lightly beatencup dry breadcrumbstablespoons butter
METHOD1. Combine all ingredients, except dry breadcrumbs and
butter. Mix until well blended.2. Shape mixture into small balls 2.5 cm (1”) diameter.
Roll in dry breadcrumbs, shake off excess.3. Preheat large browning dish 5 minutes, add 1 table-
spoon butter. Place ‘13 meatballs Into dish, shake aroundin butter. Microwave on HIGH 4 minutes. Remove anddrain.
4. Reheat dish 2 minutes, add another 5’3 meatballs andrepeat with remaining meatballs, adding more butter,if necessary.
5. Add remanning butter to dish, stir in flour then beef stockand cream. Microwave on HIGH 4 minutes, stirringfrequently. Return meatballs to sauce, cover.
6. Microwave on MEDIUM 6 minutes, stand 5 minutes,covered. Serve with boiled rice and green salad.
l SaUCe: 2 tablespoons flour3h cup beef stock (use 1 cube)% cup cream
120
a GERMANYINGREDIENTS750 g pork fillets-cut into
2.5 cm (1”) cubes2 small carrots-thinly
sliced2 small onions-thinly sliced1 large stalk celery-thinly
slicedjuice l/2 lemon% cup dry white wine1 X cups water1 bouquet garni or
l/2 teaspoon mixed driedherbs
V2 teaspoon salt2 tablespoons butter3 tablespoons flour2 eggs yolksVI cup cream
METHOD ~.--...-
1. In a large microproof casserole dish, place pork, carrots,onion, celery, lemon juice, wine, water and bouquetgarni. Cover, mrcrowave on HIGH 10 minutes, stir.
2. Reduce power to MEDIUM for 5 minutes, stir, re-coverand continue to cook on DEFROST for 25 minutes.Stir in salt.
3. Drarn liquid from dish, re-cover meat and vegetablesand measure 1% cups liquid, reserve.
4. In a jug or bowl, melt butter on HIGH 45 seconds-1 minute, stir in flour, gradually blend tn reserved liquid.
5. Mrcrowave on HIGH 4 minutes until boiling. Stir fre-quently to avoid lumps.
6. Combine egg yolks and cream in a small bowl.Add 2 tablespoons hot sauce to egg mix and beatuntil well blended. Stir into remaining hot sauce andmicrowave on MEDIUM 3-4 minutes, stIrring frequentlyDo not boil.
7. Pour sauce over reserved meat and vegetables stir inwell. Microwave on MEDIUM 5 minutes, stand IOminutes. Serve with botled potatoes and green peas.
a INDIAINGREDIENTS ~1.4 kg chicken (No.1 4)2 tablespoons lemon juice112 teaspoon chilli powder1 teaspoon salt11’2 teaspoon black pepper200 g carton plain yoghurt5 cm (2”) piece green
ginger -grated4 cloves garlic-crushed1 tablespoon curry powder1 teaspoon garam masala1 teaspoon paprika1 teaspoon sugar6 drops red food colouring2 tablespoons melted butter
METHOD ..-
1. Wash and dry chicken. Using a sharp knrfe makea large gash each side of the breast bone and over thelegs. Combine the lemon juice, chilli powder, salt andpepper. Rub all over chicken. Let stand 20 minutes.Make marinade.
2. Combine yoghurt with remaining ingredients. Placechrcken onto a large dash and rub mixture all over, insrdeand out and well into gashes. Cover with foil andrefrigerate overnight.
3. Place chicken on a rack in a microproof baking dish.Pour over all the marinade. Microwave on HIGH10 minutes.
4. Drizzle the melted butter over the chicken andmicrowave on HIGH a further 1.5 minutes. basting twice.
5. Cover with foil and stand 15 minutes.
iI--l-z Traditionally, this dish is served on a platter of sliced3 l\p $onrons, tomatoes and green chillis and garnished5. 2,1ds with qurtered fresh limes or lemons.
121
l RUSSIA
INGREDIENTS - ---~ METHOD .-
250 g minced lamb 1. Preheat browning dish 5 minutes, add lamb, onion, salt1
‘/2
‘/2
1
1
medium onion-finelychoppedteaspoon saltteaspoon ground blackpwwtablespoon finely choppeddill-or use 1 teaspoondried
egg yolk
and pepper. Break up mince with a fork. Microwave onHIGH 6 minutes, breaking up every 2 minutes.
2. Drain off any fat, mrx In dill, allow to cool before mixingin the egg yolk.
a DumplingsINGREDIENTS -
170 g flourV’Z teaspoon baking powdersalt and pepper to taste80g shredded suet5 -6 tablespoons cold water5 cups chicken stock-or
use cubes
3. To make dumplrngs, sift flour, baking powder, salt andpepper into a mixing bowlStir in suet, mix with a knifewhile adding water.
4. Turn out on a lightly floured board and knead untilsmooth. Divide into 16 pieces, roll into balls then flattenInto circles 4mm (I&“) thick.
5. Place a little of the meat mixture in centre of each circle.Moisten edges with water and bring up together to meet.Pinch edges to seal dumplings.
6. In a large bowl or casserole dish, bring stock to boilapproximately 16-l 8 minutes, Drop dumplings intoboiling stock, cover and microwave on HIGH 10 minutes.
7. Remove dumplings to a serving dish, cover with foil tokeep hot while making sauce.
8. Combine ingredients for sauce in a glass jug. Microwaveon HIGH II/2 minutes, stirring halfway. Do not boil.
9. Pour sauce over dumplings and serve immediately.Soup (stock) can be served in mugs to accompanydumplngs.
l Sauce: 1 cup sour cream2 teaspoons paprikal/2 teaspoon celery salt
Js’h’l..,. If using packaged prepared suet, reduce flourf~\p’< to 1 cup. Use 120 g suet mix.
%I.;~ ,,.$ Put the stock into the microwave oven to heat. ” ”
while preparing dumplings.
Lamb Dumpl ings )
122
l AMERICA (South West)INGREDIENTS -I..2 tablespoons oil500 g minced topside steak1 large onion-finely sliced1 green capsicum-chopped1 clove garlic-crushed425 g can tomatoes-
undrained1 tablespoon tomato paste1 bayleafl/2 teaspoon ground cumminl/4 teaspoon oreganol/4 teaspoon cayenne pepper1 teaspoon salt1 tablespoon chilli powder-
or to taste300 g can kidney beans
-drained
METHOD1. Heat large browning dish 6 minutes, add oil and meat.
Microwave on HIGH 4 minutes. Break up minceoccasionally.
2. Add onion, capsicum and garlic, microwave on HIGH2 minutes.
3. Stir in tomatoes and paste, then add all seasonings.Cover, microwave on HIGH 4 minutes, stir, reducepower to MEDIUM for 6 minutes,
4. Star In beans, mtcrowave on MEDIUM, covered, a further5 minutes. Stand 5 minutes.
@YUGOSLAVIAINGREDIENTS --- METHOD4 large red or green
capsicums (peppers)1 tablespoon oil1 medium onion-chopped
finely1 clove garlic-crushed250 g minced lamb425 g can tomatoes, drainedl/2 teaspoon saltl/2 teaspoon ground black
pepper1 teaspoon crushed
coriander seeds2 cups cooked long-grained
rice1 teaspoon chopped fresh
mint
1. Slice top from each pepper, scoop out pith and seeds,discard.
2. In a medium size casserole dish heat 011 1 minute.Add onion and garlic, microwave on HIGH 2 minutes,
3. Add lamb, break up with a fork, microwave on HIGH3 minutes. Remove any fat. Add mashed tomatoes,salt, pepper, coriander, race and mint.
4. Microwave on HIGH 5 minutes, strrring occasionally.5. Stuff peppers with well mixed filling. Place In
a mlcroproof pie plate, cover with plastic wrap.6. Microwave on HIGH 10 minutes. Allow to stand
covered, 5 minutes before serving.Serve with tossed green salad and hot crusty bread.
124
CAKES AND SLICES
Boiled Pineapple Fruit Cake
125
CAKES AND SLICES
BOILED PINEAPPLE FRUIT CAKEI
.............................. 127QUICK MIX CHOCOLATE CAKE . .......................................
.:..........128
CHRISTMAS CAKE--QUARTER POUND 128CHRISTMAS CAKE-HALF POUND ............... ..-..-I ..... 129EASY PLAIN CAKE WITH VARIATIONS.. ..................... 130
CHOCOLATE CAKE ......................................... I.. ... 130SULTANA CAKE ..................... ..“‘...“.....“.........) ..... 130ORANGECAKE.. ............................................. I._._ I130
BUlTERSCOTCH CAKE .............. ..~..~..................~ ..... 1 3 1WHOLEMEAL DATE & WALNUT CAKE ............... ..I ..... 1 3 1GINGERBREAD ........................................................ 132BANANA LOAF.. ................................................. . ..... 132SULTANA SPICE SLICE ..................................... ..~ ..... 133COFFEE NUT SLICE ........................................ ..v: ..... 133CHOC-NUT SLICE .............. ..“..<...........................i ..... 134FRUIT& NUTSLICE .................................................. 134CHOCOLATE ALMOND CRUNCHIES ................... i ..... 134COCONUT FUDGE BARS.. ........................................ 136JAM DROPS .....................................................CHOC-DROP BISCUITS
..i ..... 136............................................. 137
GOLDEN SCONE TEA RING . ..“..~.........................~ ..... 137
How many times do you find yourself with an empty cake tin, and the chore of having to prepareand bake a cake seems too time consuming? The convenience of preparing and baking cakesand slices In the mlcrowave oven will astound you. These cook so quickly with such Me effort thateven the children will delight in making cakes.
Cakes will cook in approximately one-sixth of the time taken by conventional methods with theexception of heavier mixtures e.g. fruit cake-best results are achieved by cooking these ona lower level of power. Cakes do not brown in the microwave oven as there is no outsidetemperature within the oven cavity to create colour. However, this is no problem with batters thatare naturally dark, like chocolate or spice. For lighter batters the cake pan can be greased andsprinkled with toasted coconut or iced when cooked and cooled.
Points to Remember for Best Results
*Ingredients should be at room temperature.
*Cakes can be mixed with a fork, however, a lighter texture IS obtained using anelectric mixer.
1 2 6
* Microwave cakes rise higher than those cooked conventronally, so it is important notto fill the cake pan more than half full. Extra batter can be used for cup cakes, Thesetake approximately 30 seconds for one cake and 15’2 -2 minutes for 6. Cup cakesare best eaten on cooling as they have a tendency of drying when stored,
* Microwave accessories such as duty plastic cake pans give excellent results in themicrowave oven, Opaque cake storage containers are also suitable. Glass productssuch as Pyrex and corningware can be used, however, best results are obtained bygreasing and Irning, otherwise a white skin forms on the outside of the cake. Heaviermixtures or cakes not cooked in a ring form will require a foil collar to preventovercooking on the outsrde. Refer Boiled Pineapple Fruit Cake recipe.
*Opening the oven door to test cakes will not affect the rrsing
*Sometimes the top of the cake appears slightly most. This will only be surfacemoisture and will dry on cooling. If concerned quickly dab the top of the cake witha sheet of paper towelling-remove immediately.
*Do not overcook cakes as they will toughen and dry
*Store cakes by wrapping In glad wrap when cold. Store slices and biscuits in anairtight contarner.
*Scones and breads will not colour in the mrcrowave oven unless using a browneroven. Perfect rising will occur, however you do not achieve the outside crust as withconventional methods, Reheating of these products are excellent in the mrcrowaveoven. Refer Reheating Guide.
INGREDIENTS METHOD450 g can crushed pineapple
1 cup brown sugar500 g mixed fruit2 tablespoons sherry1 teaspoon mixed spice1 tablespoon Parisian essence1 teaspoon bi-carbonate of soda125 g butter or margarine1 cup plain flour, sifted1 cup self raising flour, sifted2 eggs, well beaten.
1. Place first 8 ingredients in a large microproof bowl.Microwave 10 minutes on HIGH. Stir twice duringcooking. Allow to cool completely.
2. With a wooden spoon, mix in the flours and eggs. Spooninto prepared baking dash. Microwave on DEFROST25 minutes, remove foil, cook on DEFROST a further25 minutes. Test with a skewer-allow extra cooking time ifnecessary.
3. Allow to cool in container.
rMz.1-s / If desired cherries and nuts can be placed on top<$“$ of mixture prior to cooking.Id
Choose a round 20 cm (8”) drameter by at least 6V2 cm(2’12”) high, plastic container. The contarner must be opa-que, and can be a pliable storage container or a speciallydesigned microproof cake dish.
TO PREPARE CAKE PAN-Grease and line the inside of container with a doublethickness of greaseproof paper. Place a foil collar aroundoutside of container and secure with adhesive tape. Fotlmust NOT cover the top or bottom of the cake and mustNOT reach more than 1.25 cm (l/2”) above top ofcontainer
127
INGREDIENTS - -I-‘-13% cups self rasing flourl/2 teaspoon bi-carbonate of
sodaVI teaspoon salt3 tablespoons cocoa1 VI cups sugar1 cup milk125 g butter or margarine2 eggs beaten
METHOD ~- --.1. Sift dry ingredients into a bowl. Add sugar and milk.2. In a microproof jug, melt butter 45 seconds-l minute
and add to ingredients. Beat all with a wooden spoonuntil combined.
3. Add beaten eggs and beat again until smooth.4. Divide mixture into 2 x greased 18 cm round plastic
containers microwave MEDIUM 6 minutes then HIGH1 minute each container. Allow to cool on a cake cooler.Ice as desired.
$;+, C ake containers should be straight sided.
INGREDIENTS
750 g mixed fruitVI cup sherry125 g butter1 cup brown sugarl/2 teaspoon vanilla3 eggs1 tablespoon marmalade1 VI cups plain flourpinch salt1 teaspoon cinnamonl/2 teaspoon mixed spiceY2 teaspoon nutmeg112 teaspoon ginger1 teaspoon Parisian essence2 tablespoons sherry, extra
METHOD
1. Grease and line, with double thickness of greaseproofpaper, an 18 cm (7”) round plastic container, i% cm(3”) deep, allowing paper to extend 4 cm (15’2”) aboveedge of dish. Place a foil collar around the outslde ofdish, securing well with adhesive tape, 1.25 cm (l/2”)
above rim of dish.2. Soak fruit In sherry Set aside. Cream butter and sugar,
add vanilla. Mix in the eggs, one at a time, beating wellbetween each one. Stir in marmalade.
3. Sift dry ingredients and add alternatively with fruit andsherry and Parisian essence.
4. Spoon into prepared dish. Smooth top with a spatula.Microwave on MEDIUM 15 minutes. Remove foil.Reduce to DEFROST setting and cook a further20 minutes.
5. Fold down paper extensions and cover cake with foil.Allow to stand IO minutes. Remove foil and pierce cakein several places with a skewer. Sprinkle over extrasherry. Replace foil.
6. Wrap well and allow to cool completely. More sherry canbe sprinkled over and cake removed from dish andre-wrapped well If it is to be kept longer.
Fruit is better if soaked overnight or forseveral hours before mixing cake.
, I‘s\.z.,-‘/
$0~‘~The size of the cake container is important.
1. ,*JJ-+A wider container will result in a shorter cookingtime.
Decor mapufacture a storage container exactlythe above size.
128
INGREDIENTS
1 l/4 kg mixed fruit60 g walnuts, chopped60 g almonds, chopped60 g glace cherries%I cup brandy250 g butter250 g brown sugar1 teaspoon vanilla1 dessertspoon glycerine1 tablespoon raspberry jamGrated rind of 1 orange
5 eggs21/2 cups plain flour1 teaspoon salt1 teaspoon cinnamon1 teaspoon nutmegJuice of ‘12 orange1 tablespoon Parisian
essenceGlace cherries, extraAlmonds, extra2 tablespoons brandy or
sherry extra
METHOD
1, Prepare frurts and nuts by chopping large pieces.Allow to soak overnight or longer in brandy.
2. Line the base and srdes of a 4 lrtre ice cream or similarcontainer with greaseproof paper. Place forI aroundoutside of container, secure with adhesive tape. DONOT cover base with foil.
3. Cream butter and sugar with vanilla, glycerine, lam andorange rind.
4. Add eggs one at a time, beating well.5. Sift dry ingredients and add alternately with fruit and
brandy. Add orange juice and parisian essence.Mix well.
6. Spoon into prepared ice cream container, making suremixture is completely flat against stdes of container.Smooth top wrth spatula.
7. Decorate top of mixture with extra cherries and almonds.8. Microwave on MEDIUM 25 minutes. Remove fort
microwave a further 25-30 minutes on MEDIUM.Sprinkle extra brandy or sherry on top of cake.
9. Cover with foil and wrap in a clean tea towel to cool
Flavour of cake IS improved by the longersoaking of the fruit in the brandy.
Cooking time will depend on size of cakecontainer, 20 cm (8”) will require slightly longercooking to a 25 cm (10”) container.
Test cake with a skewer.
If eliminating extra cherries and almonds fromtop of cake, do not sprinkle immediately cookedwith brandy or sherry. Follow steps 5 and 6 forquarter pound recipe.
A t a b l e s p o o n o f parisian e s s e n c e a d d e dto a fruit cake darkens the cake.
129
INGREDIENTS
1 l/z cups self raising flourpinch salt3/4 cup castor sugar2 eggs, beatenl/2 cup milkl/2 teaspoon vanilla125 g butter, melted
METHOD1, Soft flour and salt into a mixing bowl. Add all other
Ingredients.2. Using a fork for mixing, combine all ingredients well.3. Grease and line with greaseproof paper, a 22-23 cm
(9”) ring microproof container, Pour batter into dish.4. Microwave on HIGH 5% minutes. Stand 5 minutes. Turn
out remove paper and cool. Ice with your favourite icing.
This mixture can be used for the following
2 tablespoons cocoa added with flour2 teaspoons raspberry jam with liquid
2 tablespoons sultanas added to basic ingredientsl/2 teaspoon mixed spice added to basic ingredients1 teaspoon grated lemon rend added to basic Ingredients
1 teaspoon grated orange rind2 tablespoons orange juicereduce milk by 2 tablespoonsice with orange icing
F o r g o o d o u t s i d e c o l o u r t o plain cakes,g r e a s e p a n a n d s p r i n k l e l i b e r a l l y w i t ht o a s t e d c o c o n u t o r f i n e d r y b r e a d c r u m b s .
130
INGREDIENTS ----- .- -- -. -
125 g butter% cup brown sugar1 tablespoon golden syrup
2 egg=l/2 teaspoon vanilla1 tablespoon coconutl/2 cup milk1 l/z cups self raising flour
l Icing
INGREDIENTS1 cup brown sugarl/4 cup milk2 tablespoons butterl/2 teaspoon vanilla1 cup sifted icing sugar
METHOD
1. Cream butter, sugar and syrup. Add eggs and vanilla,mixing well to combine. Stir in coconut.
2. Using a wooden spoon, fold in milk and sifted flouralternatively.
3. Grease and line with greaseproof paper, a 22-23 cm(9”) mrcroproof ring cake container. Spoon in cakebatter and smooth top.
4. Microwave on HIGH 6 minutes. Allow to stand 5 minutesbefore turning out. Remove paper and allow to coolbefore ICI: lg.
METHOD1. In a medium size microproof bowl, place brown sugar
and milk. Microwave on HIGH 2 minutes.2. Add butter and vanilla. Beat with a spoon unit1 cooled.
Add icing sugar and combine well.3. Spread quickly over cooled cake. Can be sprinkled with
coconut if desired.
Do not fill baking pan more than half full as cakerrses very quickly and could overflow. If anymtxture is left over, use for patty cakes.
INGREDIENTS METHOD
2% cups wholemeal plainflour
l/4 cup plain flour2 teaspoons cocoa1 teaspoon cinnamon125 g dates, stoned and
chopped125 g walnuts, choppedVI cup milk1 teaspoon bi-carbonate of
soda125 g butter%I cup milk, extra1 cup brown sugar2 tablespoons golden syrup
1, Sift flours, cocoa and cinnamon into bowl. Return anyhusks to bowl. Add dates and walnuts.
2. Combrne milk and bt-carbonate of soda in a cup.Stir to dissolve.
3. In a microproof jug, place butter. extra milk, sugar andgolden syrup. Microwave on HIGH 2112 minutes to meltbutter.
4. Make a well in the centre of dry ingredients.Add warmed butter to mixture. Mix well. Stir in milk andsoda. Combine well.
5. Spoon mtxture into a greased and lined 20 cm (8”)square glass cake pan or microproof 20 cm cake dish.
6. Microwave on HIGH 9 minutes. Remove from oven,cover with foil and allow to stand 20 minutes.
7. Remove foil, invert onto cake cooler. Allow to cool.Serve sliced with butter.
+A.. Y,,$T\p j;
For heavy cakes always line cake pans withkitchen paper or double thrckness of greaseproof
:. ,. ‘L \,,,JT paper. Remove paper after cooling.
131
INGREDIENTS
125 g butter or margarineVI cup brown sugar2 eggs, beaten1 l/2 cups plain flour1 teaspoon bi-carbonate of
soda1 teaspoon cinnamon1% teaspoons ground gingerr/2 cup milkl/2 cup golden syrup
METHOD
1, Cream butter and sugar. Mix in eggs. Add sifted dryingredients. Combine.
2. Place milk and golden syrup In a microproof jug andmicrowave on HIGH l-IV2 minutes until warm.
3. Mix all ingredients together. Place in a microproof loafdish 25 x 12 cm (IO” x 5”) which has been lined withgreaseproof paper. Stand 10 minutes.
4. Microwave on MEDIUM 9% minutes. Allow to standIO minutes before turning out to cool. Slice and butter ortee with lemon or vanilla icing.
INGREDIENTS
125 g butterl/2 cup brown sugar
2 eggspinch salt3 medium ripe bananas,
mashed2 level teaspoons
bicarbonate of sodal/3 cup milk2 cups self raising flour,
sifted
l Icing
1 Y2 cups sifted icing sugar1 tablespoon butter2 tablespoons lemon juicecinnamon
METHOD ~- .-
1. Cream butter and sugar. Beat in eggs one at a time,then salt and mashed bananas.
2. Dissolve bi-carbonate of soda in milk. Add flour and milk,mix alternately, stirring well to combine.
3. Grease and line with greaseproof paper or white kitchenpaper, a 25 x 12 cm (10” x 5”) loaf dish. Spoon in mix.
4. Microwave on HIGH 7% minutes. Place a piece of foil61/2 cm (2%“) over each end of loaf. Microwavea further 2 minutes.
5. Allow to stand 2 minutes before turning out onto cakerack to cool.
6. Ice with lemon icing and dust with cinnamon.
METHOD1. Blend butter into Icing sugar. Mix in lemon juice until
smooth, beating well. Spread over cake.
HINT i
Glaze for fruit flans-place 2 tablespoonsj a m w i t h 1 t a b l e s p o o n w a t e r o r l i q u e u r i ns m a l l c o n t a i n e r . H e a t o n H I G H 1 m i n u t e .
132
INGREDIENTS - ---------
125 g biscuit crumbsV2 teaspoon cinnamon2 tablespoons melted butter1 cup sultanasl/4 cup brown sugar2 tablespoons golden syrup2 tablespoons butterl/2 teaspoon cinnamonl/2 teaspoon nutmegl/2 teaspoon gingerl/2 teaspoon bi-carbonate of
METHOD
1. Combine the first 3 ingredients. Press into the base ofan oblong microproof dish, 25 x 15 cm (IO” x 6”).
2. In a microproof mixing bowl, place sultanas, sugar,syrup, butter, cinnamon, nutmeg, ginger, bi-carbonate ofsoda, salt and milk. Microwave on HIGH 2V2 minutes.Cool 15 minutes.
3. Add beaten egg, cake crumbs and flour. Stir well tocombine. Spread over base. Sprinkle with crushed nuts.
sodapinch salt1 cup milk1 egg, beaten2% cups chocolate cake
crumbsl/2 cup self raising flourcrushed nuts
4. Microwave on HIGH 7% minutes. Allow to cool 5 minutesIn dish before slicing and cooling on cake rack.
*I% Can be varied by using different flavoured cakecrumbs and spices. Also, if preferred can be Iced
I,-+$ with lemon icing, omitting crushed nuts.
INGREDIENTS METHOD
125 g butter or margarine‘12 cup castor sugarl/2 teaspoon vanilla1 cup self raising flourpinch saltl/2 cup rolled oats
l ToppingINGREDIENTS
2 eggs%I cup brown sugarl/2 cup chopped walnutsl/2 cup coconut2 tablespoons self raising
flour, siftedpinch salt
1. Cream butter and sugar, add vanilla. Mix in sifted flour,salt and oats.
2. Grease an oblong microproof dish, spread mixture Indish and microwave on HIGH 4 minutes.Allow to cool 5 minutes.
METHOD1. Beat eggs and sugar until creamy. Mix in walnuts and
coconut, then flour and salt.2. Spread over base and microwave on MEDIUM
V/2 minutes. Cool and ice.
l IcingINGREDIENTS1 cup icing sucjar1% teaspoons coffee powder2 teaspoons butterhot water
METHOD1, Sift icing sugar and coffee powder Into a small bowl.
Mix In butter and enough hot water to make a thinsmooth Icing.
2. Allow to cool completely before cutting into slices.
Sprinkle with chopped walnuts tf desired.
-
133
INGREDIENTS METHOD
1 cup self raising flourl/2 cup brown sugarV2 cup coconutl/2 cup salted peanuts,
chopped125 g butter
1.2.
3.
4.
l Icing
Sift flour into a bowl. Add sugar, coconut and peanuts.In a small microproof jug, place butter, Microwave onHIGH 1 minute. Pour into dry ingredients. Combine well.Press mixture into a greased oblong 26 x 16 cm(IO” x 6”) microproof dish. Microwave on HIGH4 mrnutes.Allow to stand in dish 5 minutes, Pour over icing.Cool completely before slicing into bars.
INGREDIENTS75 g dark chocolate20 g copha
METHOD1. Place chopped chocolate and copha in a small
mrcroproof bowl. Microwave on MEDIUM 2 minutes,stirring occasionally until melted and smooth.
2. Pour over slice. Smooth with the back of a spoon.Allow to cool.
INGREDIENTS METHOD
125 g butter3/4 cup brown sugar1 egg, beatenl/2 teaspoon vanilla% cup mixed fruit‘12 cup chopped walnuts1 l/2 cups self raising flour1 teaspoon mixed spicecinnamon
1, Melt butter in a microproof mixing bowl 45 seconds-1 minute. Mix in brown sugar and egg. Add vanilla, fruitand walnuts.
2. Sift flour and spice and stir into mixture. Combine well.3. Spread into a greased oblong microproof dish
25 x 15cm (IO” x 6”). Press down well. Dust withcinnamon,
4. Microwave on HIGH 6 minutes. Allow to cool in dish5 minutes, then cut into slices and remove to cakecooler.
;J ,’ ’ ‘- lL>? T\p”:.i May be iced with lemon or vanilla icing if preferred./“ , I) I:>
INGREDIENTS
50 g almonds1 cup plain flour1 cup self raising flour2 tablespoons cocoa125 g soft butter3 tablespoons castor sugar112 teaspoon vanilla2 teaspoons sherry1 egg yolk1 egg white% cup sifted icing sugar
METHOD
1. In small microproof bowl, place the almonds. Microwave5 minutes, until golden, Stir occasionally. Allow to cooland chop.
2. Sift flours and cocoa into a mixrng bowl, rub in butter.Add sugar, vanilla, sherry and egg yolk. Knead well andpress into a greased oblong microproof dish, 25 x 15 cm(10” x 6”).
3. Beat egg white and icing sugar until stiff, Add half thenuts.
4. Spread over base and sprinkle with remaining almonds.Microwave on HIGH 5 mrnutes. Reduce power toMEDIUM for a further 5 minutes,
5. Allow to stand 5 minutes before slicing into fingers orsquares, Cool on a cake rack.
134 Choc-Drop Biscuits b
I N G R E D I E N T S - - - - -
1 cup plain flourl/2 cup sugar1 tablespoon cocoa1 cup coconut125 g butter or margarinel/2 teaspoon vanilla
l IcingINGREDIENTS1 cup icing sugar2 tablespoons cocoa30 g butter2 tablespoons watercoconut
METHOD
1. Sift dry ingredients into a bowl. Melt butter in a cup ormrcroproof jug 1 minute. Pour into dry ingredients withvanilla. Mix well.
2. Grease a 25 x 15 cm (10” x 6”) microproof cake pan.Press mixture into pan. Microwave on HIGH3% minutes. Allow to cool In dish.
METHOD1. Sift icing sugar and cocoa into small bowl. Melt butter
with water in a small jug on HIGH 1 minute.2. Mix ictng ingredients together until smooth and glossy.
Pour over slice. Sprinkle with coconut.3. Cut Into fingers when icing is set.
When melting butter, time depends upontemperature. Time mentioned above IS for butterfrom the refrigerator.
INGREDIENTS - ---. ‘-
125 g butters/4 cup brown sugar
1 egg1 teaspoon vanilla1% cups plain flour2 teaspoons bi-carbonate of
sodal/2 teaspoon salt3/4 cup rolled oatstoasted coconutjam
METHOD -
1. Cream butter and sugar. Beat In egg and vanrlla.2. Add sifted flour, soda and salt, then rolled oats.3. Shape into small balls, approxrmately 2.5 cm (1”)
diameter. Roll in toasted coconut. Make a depression incentre of each ball and fill with jam-approximatelyr/4 teaspoon each.
4. Place 9 at a time in a circle on greaseproof paper linedturntable. Microwave on HIGH 2 minutes.
5. Repeat with remaining cookies.
Slide cookies on paper onto bench and placeanother sheet of paper on turntable. By the timethe next batch is ready to cook, previous one canbe lifted with an egg slice to cooling rack.
Refrigerate fresh parked coffee. Reheata cup as you require, on HIGH foi 2 minutes.
136
INGREDIENTS -.-- -
125 g butterWI cup sugarl/z x 100 g packet choc-bits1 teaspoon vanilla
1 egg1 l/2 cups self raising flourl/2 x 100 g packet choc-bits,
extra
METHOD ,--
1. In a microproof mixing bowl, place butter and sugar.Mrcrowave on HIGH 2V2 minutes, Star well.
2. Mix in chcc-bits and vanilla. Allow to cool 5 minutes.Add egg, mix well then stir in flour.
3. Place a sheet of greaseproof paper on turntable andtake 1 teaspoon of mixture, roll into a ball and place ontopaper. Press 3 choc-bits on top. Repeat around outsideedge (in a circle approximately 2.5 cm [l “1 inside outeredge of turntable) until 12 biscuits are formed.
4. Microwave on HIGH 3 minutes, Slide paper with biscuitsoff turntable and place another sheet of greaseproofpaper on turntable and repeat cooking 12 biscuits ata time until mixture IS used.
5. Allow brscuits to firm slightly and I~ft with an egg sliceonto paper towelling to cool.
‘1{%+< choc-b,ts,
Chopped nuts can be used on top Instead of
1-w-r
l BaseINGREDIENTS ---.- ---4 tablespoons golden syrupglace cherrieswalnuts, chopped
l Scone MixtureINGREDIENTS2112 cups self raising flour1 level dessertspoon
cinnamon1 level dessertspoon mixed
spice60 g (2 oz) butter1112 cups cold milk
METHOD - .--
1, Place golden syrup into base of a greased 20 cm (8”)Pyrex savarin round mould ring container.
2. Cook on HIGH for 30 ---40 seconds,3. Remove dish from oven and arrange pattern of cherries
and walnuts on base.
METHOD1. Sift flour and spices Into a bowl and rub butter through
dry Ingredients.2. Gradually add milk, mixing to a soft dough.3. Take a small quantity of dough between floured hands
and mould lightly to form a ball. Continue with remainderof scone dough and place balls on top of syrup.
4. Cook on MEDIUM 12 minutes,5. Allow to cool slightly before inverting onto serving plate.6. Serve with butter.
.FLL 5 Scone ring is cooked when tapped, sounds<T\p:‘ hollow.
’ .I/“4
137
FOR THE SWEETTOOTH
v c(I lvuil Chocolate and Toffees
138
FOR THE SWEET TOOTH
PEANUT BRll-tLE ..................................................... 140ALMOND TOFFEE ..................................................... 140ANGEL CHEWS.. ...................................................... 1 4 1CREAMY WALNUT FUDGE ....................................... 141DATE CREAMS ......................................................... 141CHOCOLATE GLACE FRUITS .................................... 142EASY ROCKY ROAD ................................................. 142Bull-ERED BRAZILS ................................................ 142PEANUT CLUSTERS ................................................. 144TOASTED COCONUT ROUGHS ................................ 144CONDENSED MILK CARAMELS ................................ 144NOUGAT.. ................................................................ 145BUTTERSCOTCH ..................................................... 145FUDGE..................................................................... 145LEMON PASTILLES ................................................... 146
Homemade sweets or lollres are favourites with nearly every member of the family. Now they canenjoy making their own In the microwave oven.
While it is easy to successfully make sweets there are certain points to consider.
IMPORTANT POINTS TO REMEMBER
*Containers used for cooking should be able to withstand the high temperaturescreated by the heat of the sugar. Do not use glass or plastic utensils. Ovenproofcasserole dishes or bowls are best suited.
*The cooking utensil should be two to three times deeper than the volume of mixtureto allow sufficient boiling space.
*A candy thermometer may be used after the mixture IS removed from themicrowave oven, NEVER OPERATE THE OVEN WITH A CANDYTHERMOMETER INSIDE.
Hard ball when tested in cold waterSmall crack when tested in cold waterHard.crack when tested in cold water
139
TO TEST WITHOUT CANDY THERMOMETER
* Have clean cold water in cup, drop a little syrup into it, if it dissolves replenish water andproceed to retest until result IS ‘SOFT BALL’--‘HARD BALL’ OR ‘CRACK’.
* Do not allow mixture to boil before sugar is dissolved
*Some mixtures requtre quick cooling so stand bowl immediately in iced water toprevent overcooktng.
* Use oiled fingers, scissors or knives for handling or cutting sweets.
*Sweets if made correctly and stored in airtight containers should last approximately3 months (provided they are hidden from the family).
INGREDIENTS2 cups sugar1 cup water2 tablespoons honey and
glucose1 tablespoon butter1 cup shelled, skinnedroasted peanuts-chopped1 teaspoon carb soda
METHOD
1. In a large microproof bowl, combine sugar, water andhoney and glucose. Stir well. Microwave on HIGH5 minutes, stirrlng frequently to dissolve sugar. Stir wellat this stage.
2. Return to microwave and cook on HIGH 18-20 minutes. Test at this stage a few ttmes. A smallamount dropped into a cup of very cold water shouldcrack immediately.
3. Remove from oven and stir in butter. When melted addpeanuts and quickly mix in soda.
4. Pour into a greased oblong dish 15 cm x 25 cm. Whenset, mark Into squares with an oiled knife. Loft edgeswhilst cooling, making turning out easier.
5. Turn out and tap with knife handle to break into squares.
INGREDIENTS - METHOD -- I-
125 g butter I_ In a large microproof bowl, place butter, sugar, syrup250 g brown sugar and vanilla. Microwave on MEDIUM 5 minutes, stirring
l/2 cup golden syrup occaslonally to dissolve sugar.
1 teaspoon vanilla 2. Add nuts, stir mixture well. Return to microwave and
100 g blanched almonds,cook on HIGH 8 minutes. Test a small quantity In a cup
finely choppedof very cold water. Toffee should harden Immediately.
3. Pour into a lightly buttered 20 cm square dish, spreadevenly. When almost set, mark into squares.
4. When set, lift whole toffee and break tnto pieces.Store In an airtight container.
140
INGREDIENTS -.--~
2 cups sugarl/2 cups honey and glucosel/3 cup water2 egg whites1 teaspoon vanilla%I cup finely chopped
glaze cherries%I cup finely chopped
mixed nuts
METHOD - - -
1, Combine sugar, honey and glucose and water in a largemrcroproof bowl. Microwave on HIGH 5 minutes, stirringfrequently until sugar dissolves. Mrxture should be clearat this stage. Stir thoroughly.
2. Microwave on HIGH 6 minutes until a small amounttested in very cold water forms a hard ball.
3. While syrup IS cooking, beat egg whites until stiff. Keepbeating egg whites slowly while pouring the syrupsteadily in a thin stream. Add vanrlla.
4. Keep beating mixture until it loses Its gloss and becomesstiff. Mix in cherries and nuts.
5. Drop teaspoons of mixture onto waxed paper orbuttered trays, Allow to cool completely before removtngto store tn airtight containers.
Not a good sweet to make in high humidity as itmay not set well,
INGREDIENTS
2V2 cups brown sugar3%~ cup cream1 tablespoon butter1 tablespoon golden syrupPinch salt1 teaspoon vanillal/2 cup chopped walnuts
METHOD ~-.1. Blend together sugar, cream, butter, syrup and salt in
a large microproof bowl. Microwave on HIGH 5 mrnutesstirring occasionally until sugar IS dissolved.
2. Reduce power to DEFROST and cook 10 minutes.Test a small amount In very cold water, should form asoft ball. Cool 10 minutes.
3. Beat with a wooden spoon until mixture begins tothicken. Stir in vanilla and nuts. Continue beating untilthick and difficult to work.
4. Spread evenly In a buttered 20 cm square dish.Cool until firm. Cut into squares.
‘-5 Make sure bowl is large as mixture is inclined to{Gi boil over.
1.--r
INGREDIENTS -- ^ - - - METHOD ~-
2 x 250 g packet dates 1. Cut a slit in each date and remove stones.2 cups sugar 2. In a microproof bowl, place sugar and milk. Microwavel/2 cup milk on HIGH 5% minutes stirring frequently until sugar has
1 teaspoon vanilla dissolved. Add vanilla.3. Place bowl in a larger bowl with Ice cubes and water.
Stir the mixture constantly till creamy.3. Take small teaspoons of fondant and roll in hands to frt
hollow in dates, Place In sweet size paper patty cases.
141
INGREDIENTS METHOD --
150 g glace pineapple125 g glace apricots125 g glace cherries
2 tablespoons rum400 g semi-sweet chocolate1 tablespoon Copha
Chop fruits into small pieces, place In bowl, sprinkle overrum and stand covered overnight.In a small bowl or jug, combine chopped chocolate andCopha, microwave on HIGH 41/z--5 minutes untilmelted and smooth, stirring occasionally.Pour over fruit mixture and mix well. Spread into a lightlyobled 20 cm square dish. Refrigerate until set.Cut into small squares and place in small sweet pattycases.
Fruits can be varied to suit taste. These are veryntce to serve with after-dinner coffee.
INGREDIENTS METHOD -
l/2 cup chopped peanuts100 g marshmallows-cut into
quartersr/4 cup coconut100 g milk chocolate-
chopped or broken50 g semi-sweet chocolate
Combine peanuts, marshmallows and coconutin a bowl.In a glass jug, place both chocolates and microwave onHIGH 2 minutes to melt, strmng occaslonally.Pour over other ingredients, fold in well. Press mixtureInto a 20 cm greased dish. Allow to cool.Cut or break into pieces when quote cold.
cup rice bubbles can be added to dryand chocolate increased an extra 50g
INGREDIENTS -- -.- ..--- -% cup sugar125 g butter2 tablespoons honey250 g shelled brazil nutsToothpicks
METHOD1. In a medium srzed casserole dish, combine sugar, butter
and honey.2. Microwave on HIGH 4 minutes, stirring frequently to
dissolve sugar.3. Reduce setting to MEDIUM for 6 minutes, stirring every
2 minutes, Test for hard crack during last minute.4. Have nuts ready-toothpicks inserted into each nut.
Buttered tray ready for placing nuts onto.5. Working quickly, dip nuts one at a time into toffee and
place onto prepared tray.6. Remove toothpicks before set.
142
jS”^, ,,5 If toffee hardens before dipping IS complete, return
to microwave for 1 minute and quickly dipremaining nuts.
Easy Rocky Road b
INGREDIENTS
100 g cooking chocolatel/2 cup roasted peanuts
METHOD --~
1, Break chocolate into small pieces and place intoa mrcroproof jug or bowl.
2. Melt on HIGH 2 minutes stirring occasionally.3. Mix in peanuts.4. Place a small teaspoon of mixture into small sweet patty
cases.
,yn?j
{ T\p-lChopped glace fruits, sultanas, or dates can besubstituted for peanuts.
“1-r Chopped brazil nuts, almonds or hazelnuts arealso delicious.
INGREDIENTS -l/2 cup coconut100 g cooking chocolate
METHOD ~..-. -.- .I
1. Place coconut in a small flat plate or dish In microwaveoven to toast approximately 4 minutes on HIGH.
2. Place chocolate (broken into small pieces) Into a jug orbowl, melt on HIGH 2 minutes, stir once during cookingtime.
3. Combine coconut with chocolate and place a smallteaspoon of mixture into small sweet patty cases.
VrhhZ”; l/2 cup slivered almonds, toasted may also be{y$\p i added to Roughs.
lwrr Place %I cup of slivered almonds on a pie plate,microwave on HIGH @/2-s minutes, sttrringfrequently to brown evenly.
INGREDIENTS
400 g can condensed milk1 cup sugarl/2 cup golden syrup125 g butter
METHOD --..-...-
1. In a large bowl or casserole dish place all ingredients.Microwave on HIGH 3 minutes, stir well to combine
2. Microwave on HIGH a further 12 minutes, stirring aftereach 3 minutes, Test for hard ball stage during the last2 minutes of cooking.
3. Allow bubbles to subside, do not scrape sides of dish asthis may ‘candy’ the mixture.
4. Pour into a buttered 20 cm square dish. When cool,mark into squares with a greased knife. Break intosquares when cold and wrap in greaseproof paper.
144
INGREDIENTS ---- .-.- METHOD
2 cups sugar1 cup liquid glucoseI/Z cup honeyl/4 teaspoon salt1 1 % cup water2 egg whites125 g butter-roughly
chopped1 teaspoon vanilla100 g blanched chopped
almonds100 g chopped coloured
glace cherriesRice paper
1. Place sugar, glucose, honey, salt and water in a largebowl or casserole dish. Microwave on HIGH 8 minutes,strrring every 2 minutes to dissolve sugar.
2. Microwave on HIGH 4 minutes without stirring untilmixture forms a hard ball when tested in cold water.
3. In a large bowl beat egg whites until stiff, Take out */3 cupsugar mixture and pour in a thin stream onto egg whiteswhile beating continually.
4. Return remaining syrup to microwave and cook a further6 minutes until it forms brittle threads when tested in coldwater.
5. Pour toffee Into meringue mixture slowly, beatingconstantly until very thick, add butter pieces graduallyuntil melted, beating all the time.
6. Stir in vanilla, almonds and cherries.7 Line a 28 x 18 cm tray with rice paper, cover with
nougat, smooth down with hands then cover with morerice paper. Refrigerate with a weight on top, overnight.
8. Turn out and cut into squares, wrap in cellophane or waxpaper. DO NOT REFRIGERATE.
INGREDIENTS6 tablespoons sugar2 tablespoons vinegar2 tablespoons butter
METHOD ~-1, Place all ingredients in a small ovenproof bowl.
Cook in HIGH 5 minutes, stir.2. Microwave on HIGH a further 2 minutes.
Stir twice during cooking and on completion.3. Test for soft ball stage in a glass of cold water.
Place one tablespoonful into small sweet patty pans.4. Allow to cool and set.
INGREDIENTS450 g sugar150 ml milk50 g cooking chocolate-
broken into pieces50 g butter-cut into pieces50 g chopped hazelnuts
(walnuts or almonds cansubstitute)
METHOD --. -1. In a medium sized casserole dish combine sugar, milk
and chocolate. Microwave on HIGH 6 minutes, stirringoccasionally to dissolve sugar and melt chocolate.
2. Microwave on HIGH a further 7 minutes without stirring.Test for soft ball stage in cold water. Mixture may needanother mtnute depending on on origlnal temperatureof milk and chocolate.
3. When bubbles subslde, beat in butter piece by piece.then stir in the nuts.
4. Pour into a buttered 20 cm square dish, mark intosquares when slightly cool, then cut when cold.
145
INGREDIENTS
170 g castor sugar55 g pure icing sugars/4 cup waterl/2 teaspoon lemon essence2 drops yellow food
colouring1 teaspoon oil
METHOD
1. In a small casserole dish, combine sugars and water.2. Microwave on HIGH 3 minutes, stirring frequently to
drssolve sugar. Stir In essence and colourrng.3. Return to microwave and cook on HIGH without stirring
12 minutes. Test for hard crack stage.4. Use the oil to grease a hard smooth working surface.5. When bubbles subside, drop small teaspoons of toffee
onto the surface, spacing apart and working quickly asmixture will ‘candy’ if stirred at this stage.
6. Leave to cool completely and harden.Store in an airtight jar.
.I .I*?. L,i
7-f\? :Any fruit flavoured essence and colourrng may be
$ used as a substitute for lemon.‘-1~+,/4- i
146
JAMS ANDPICKLES
JAM AND PICKLES
I
LEMON BUlTER .............................................. .I....... 149PASSIONFRUIT BUlTER .................................. ......... 150PINEAPPLE 8 PASSIONFRUIT BUl-rER ..................... 150STRAWBERRY JAM ..................................... ..~..!.~“.~.“. 150PEACH JAM ............................................................. 150PEACH & PASSIONFRUIT JAM .......................... I.. ...... 1 5 1PLUM JAM ....................................................... ......... 151APRICOT & PINEAPPLE JAM ..................................... 1 5 1MANDARIN JAM ....................................................... 152MELON & LEMON JAM ............................................. 152MARMALADE JAM .................................................... 1 5 2CORN RELISH .......................................................... 1 5 4MANGO & PEACH CHUTNEY .................................... 154CHOKO CHUTNEY ................................................... 154TOMATOCHUTNEY.. ....................................... I._*. .... 155MINT JELLY.. ...................................................CAULIFLOWER PICKLES
1 ........ 155.*..............................., ........ 156
CHOKO PICKLES ............................................. / ........ 156
, /
The pleasure of making your own jams and pickles is enhanced by the use of the microwaveoven. While cooking times are similar to conventional methods, the ease of preparation andcooking in the microwave gives today’s housewife the pride of a pantry filled with home-madepreserves just like grandmother’s
When fruit is in good supply, perhaps growing in your own garden, choose one of the followingrecipes and be astounded how easy it is to make.
Hints for successful jam making remain much the same as in grandmother’s day, however, listedbelow are points to remember.
1, Fruit for jam making should be firm and quite sound and is best used early in itsseason. If fruit is over-ripe, jam does not set or “jell”.
2. It is important to “pulp” or cook the fruit until tender before adding the sugar.Cover with glad wrap during pulping and be careful to remove away from you toavoid steam burns.
1 4 8
3. After adding the sugar, the jam should boil quickly without a cover or lid. Should jamappear to reach the top of the basin, open the oven door, stir and re-start the oven.This WIII prevent boil overs.
4. Choose a very large bowl with a wide top for jam making. This allows for evaporationand will prevent bubbling over. A wooden spoon for stirring can be left in the bowl inthe microwave oven.
5. Have pot holders near the oven for removing jam as sugar mixtures become very hotand naturally will transfer the heat to the bowl used.
6.Do not overcook as this will cause jam to be “sticky”. Test by placrng a little ona cold saucer (place saucer in freezer compartment 10 minutes before testing) andafter a few minutes if it “jells” or crinkles when touched, jam is cooked.
7. Skim jam well to remove any scum on top.
8. Bottle In hot stertlrzed jars and seal Immediately, except with marmalades or wholefruit jams e.g. strawberry, which should be allowed to cool to prevent fruit from risingto the top. Fill jars to the rim.
9. Sealing may be done by covering with a disc of waxed paper then with a metal orplastic airtight lid or melted paraffin wax covered with glad wrap and tied. Sealingshould be done when hot or when completely cold. Never cover jam when It is warm.Condensation can cause mould to form on top of jam.
10. Label and date and store in a cool, dark place.
T-l Cooking times are approximate as these can vary depending on the choice of fruit$@E< e.g. when pulping fruit some riper fruit will take a shorter cookrng time to becomeILtdi tender. Opening the oven door to stir or test does not affect the preserves and in most
cases is necessary for a good result.
INGREDIENTS
4 egg=3/4 cup sugargrated rind of 2 lemonsl/2 cup lemon juiceVi cup water125 g butter
METHOD
1. Beat eggs and sugar together in a large microproofbowl, add lemon rind, juice and water. Chop butterroughly and add to mixture. Microwave on HIGH3 minutes.
2. Stir, reduce power to MEDIUM for 6 minutes, stirringoccasionally.
3. Pour into hot sterilized jars and seal. Store in refrigerator.
‘-5{GG
Mixture is cooked when it thickly coats the back of2 a wooden spoon,
I&+
149
INGREDIENTS METHOD
125 g butter250 g sugar1 cup passionfruit pulp
approximately 1 2 - l 4passionfruit
2 eggs, beaten1 teaspoon lemon juice
1. Place butter into a microproof bowl and melt on HIGH1 minute.
2. Add sugar and sttlr well, Add passionfruit pulp andbeaten eggs gradually, stirring to combine.
3. Cook on HIGH 4% minutes, stirring occasionally.Mixture should thicken to consistency of honey.
4. Cool, add lemon juice.5. When cold pour into sterilized jars and seal.
Store in refrigerator.
INGREDIENTS METHOD
4 eggsV2 cup sugar450 g can crushed pineapplel/2 cup passionfruit pulp
approximately 6-8passionfruit
90 g buttergrated rind of 1 lemon
1. Beat eggs and sugar together in a microproof bowl, addcrushed pineapple, passionfruit pulp, roughly choppedbutter and lemon rind. Star well to combine.
2. Cook on HIGH for 3 mtnutes. Stir.3. Reduce power to MEDIUM for 5 minutes. Do not allow
mixture to boil.4. Cool and pour into sterilized jars. Seal. Store in
refrigerator.
INGREDIENTS
2 punnets strawberriesapproximately 2 cups
finely grated rind of 1 lemonl/4 cup lemon juice2 cups sugar
METHOD
1. Wash and hull strawberries, place into a largemicroproof bowl with lemon rind and juice.
2. Cover with glad wrap and cook on HIGH for 3 minutes.3. Add sugar, mix well to dissolve sugar and cook a further
20 minutes on HIGH or until jam jells when tested ona cold saucer. Stir occasionally during cooking.
4. Cool and pour into hot sterilized jars and seal.
INGREDIENTS1 kg peaches, approximately
6 largesugarjuice of 1 lemon
METHOD
1. Skin and remove stones from peaches, chop roughlyand place into a large microproof bowl.
2. Cover and cook on HIGH for 20 minutes to pulp.3. Measure pulp and add 1 cup sugar for each cup of fruit.
Add lemon juice and stir well.4. Cook uncovered on HIGH 18 minutes or until jam jells.5. Pour into hot steril~zed jars and seal.
150
INGREDIENTS
1 kg peaches1 cup waterl/2 cup passionfruit pulp
sugarl/4 cup lemon juice
METHOD .~.~~
1, Skin peaches, remove stones and cut into small pieces.Place in a large microproof bowl with the water.Microwave on HIGH 10 minutes.
2. Stir, add passionfruit pulp, mix well and microwave onHIGH 15 minutes.
3. Measure the fruit and allow 1 cup of sugar to each cupof fruit. Add sugar and lemon juice to bowl with fruit.
4. Return to microwave and cook on HIGH 20 minutes untiljam jells.
5. Pour into hot sterilized jars and seal.
INGREDIENTS METHOD .~.
l/2 kg blood plumsV2cups water
kg sugarJice of 1 lemon
1. Wash plums, cut into quarters and remove stones. Placeinto a large microproof bowl with water and 250 g of thesugar. Stir well. Cover with glad wrap and cook on HIGH20 minutes or until plums are tender. Stir occasionally.
2. Add remaining sugar (750 g) and lemon juice.Stir to dissolve sugar.
3. Cook uncovered on HIGH 25 minutes or until jam jellswhen tested on a cold saucer.
4. Pour into hot sterilized jars and seal.
‘f;$‘:l type of plums used,
Times for pulping fruit (stage 1) may depend on
J I ‘.,‘,s, rix
INGREDIENTS ~-‘-
400 g dried apricots6 cups water1 small pineapple1 kg sugarVI cup lemon juice
METHOD - .-
1. Chop apricots roughly, place into a large microproofbowl and cover with water. Allow to stand 2 hours.
2. Place apricot mixture into microwave, cover, cook onHIGH 15 minutes, reduce to MEDIUM for 7 minutes.
3. Add peeled, cored and finely chopped pineapple, coverand simmer a further 10 minutes on MEDIUM.
4. Add sugar, stir until dissolved and add lemon juice.Bring to boil covered on HIGH 5 minutes, uncover,reduce to MEDIUM and cook a further 30 minutes oruntil jam jells when tested on a cold saucer. It isimportant to stir occaaonally.
This is a large quantity and it is necessary to cookjam in a very large bowl. Ingredients and cookingtimes can be halved if smaller quantity is required.
151
INGREDIENTS
500 g mandarins1 V2 cups water500 g sugarl/4 cup lemon juice
METHOD
1. Cut mandarins In half lengthwise and slice frnely witha sharp knife. Place in a large microproof bowl orcasserole dish. Add water and mtcrowave on HIGH10 mrnutes.
2. Add sugar and lemon juice, stir well, microwave onHIGH 20 minutes, stirring every 5 minutes.
3. Reduce power to MEDIUM and cook a further15 minutes, or until jam jells when tested on a coldsaucer, stirring occasionally.
4. Pour into hot sterilized jars and seal.
INGREDIENTS
1% kg melon1 l/2 kg sugar2 large lemons1 l/2 cups boiling water
METHOD
1. Remove rind and seeds from melon. Cut into smallcubes. Place in a bowl and pour over half the sugar.Cover and leave overnight.
2. Quarter lengthwise and thinly slice lemons, Place ina bowl and pour over boiling water, cover and leaveovernrght.
3. Next day combine both fruits in a large mrcroproof bowl.Cook on HIGH 20 minutes, Add remaining sugar.
4. Microwave a further 30 mrnutes on HIGH then30 minutes on MEDIUM.
5. Pour into hot sterilized jars and seal.
INGREDIENTS ~-.-
4 oranges2 lemons5 cups water1.5 kg sugar
METHOD ~- -.--
1. Wash fruit, cut In half lengthwise and slice finely witha very sharp knife. Remove seeds. Place fruit into a largemicroproof bowl, add water, cover and let standovernight.
2. Next day place into microwave oven, covered, and cookon HIGH 20 minutes.
3. Add sugar, stir until dissolved, remove cover and cookon HIGH 1 l/4 hours or unttl jam jells when tested ona cold saucer.It is necessary to stir occasionally and during the lattercooktng time to watch that jam does not boil over.Reduce power to MEDIUM if cooking too quickly.
4. Allow to cool. Pour into sterilized jars and seal.
152
Cauliflower Pickles bMint Jelly b
Tomato Chutney bCorn Relish F
INGREDIENTS --- METHOD - ,- -
21/2 cups white vinegar1 cup sugar500 g frozen corn kernels1 medium onion, choppedl/2 cup celery, finely sliced% cup green capsicum,
choppedVI cup red capsicum,
chopped4 level tablespoons
cornflour‘12 tablespoons dry mustard2 teaspoons mustard seeds
In a large microproof bowl, place 2 cups vtnegar and thesugar. Microwave on HIGH 8 minutes, strrrtngoccasionally to dissolve sugar.Add all the vegetables, cook a further 15 minutes onHIGH.Blend cornflour and mustard with remaining r/p cupvinegar. Stir into mixture, add mustard seeds andmicrowave on HIGH 5 minutes, stirrtng frequently untilwell blended.Pour into hot sterrlized jars and seal.
INGREDIENTS ~- METHOD ~ -
Y4 cup sugar3? cup white vinegar1 small onion, choppedl/2 green capsicum,
chopped1 clove garlic, mincedl/z lemon, thinly sliced3%~ teaspoon ground
cinnamonl/4 teaspoon ground clovesl/4 teaspoon ground allspicel/2 teaspoon salt‘Is teaspoon cayenne
PepperVI cup sultanas500 g mangoes500 g peaches
1. In a large mrcroproof bowl, mtx together all ingredientsexcept mangoes and peaches.
2. Cook on HIGH 20 minutes, strrrtng frequently.3. Peel mangoes, remove seeds and chop. Peel peaches,
remove stones and chop finely. Add to the syrup, returnto microwave and cook 20 minutes on HIGH, stirringevery 5 minutes.
4. Pour into hot sterilrzed jars and seal.
I N G R E D I E N T S - -4 chokoes2 cooking apples2 medium tomatoes, peeled3 medium onions2 cups sugar1 tablespoon saltpinch cayennel/2 teaspoon ground cloves1 l/2 cups mixed dried fruit2V2 cups (625 ml) malt
vinegar154
METHOD1. Peel and core chokoes and apples.2. Chop chokoes, apples, tomatoes and onrons.3. Place this mixture into a large microproof bowl with
remaining ingredients.4. Cook on HIGH 35 minutes, stirring occasionally until
mixture boils.5. Continue cooking on HIGH for 55 minutes until mixture
has thickened. Stir occasionally.6. Pour Into hot sterilized jars and seal.
INGREDIENTS
1 kg ripe tomatoes250 g onions1 tablespoon salt2 large green apples1 cup vinegar1 l/p cups brown sugar2 teaspoons curry powderVs teaspoon cayenne pepper1 large red chilli, sliced2 teaspoons allspice (whole)2 teaspoons black pepper
corns
METHOD -
1. Skin and chop tomatoes and onions. Sprinkle with salt,cover and allow to stand overnight.
2. Drain well and place rn a large microproof bowl. Addpeeled and sliced apples and vinegar.
3. Microwave on HIGH 15 minutes. Stir in sugar, curry andcayenne blended In a little vinegar and spices whichhave been tied in a muslin bag.
4. Microwave on HIGH 6 minutes. Stir well and reducepower to MEDIUM for a further 20 minutes, stirringoccasionally.
5. Remove bag of sprees before bottling In hot sterilizedjars, and seal.
INGREDIENTS ~ ~
6 tablespoons sugar1 l/2 cups white vinegarl/2 cup water1 packet lime jelly crystals2 teaspoons gelatine1 cup finely chopped mint1 cup semi-sweet sherry
M E T H O D - - .~.
1. Place sugar and vinegar in a medium sized mrcroproofcasserole dish and microwave on HIGH 5 minutes,stirring occasionally, until boiling.
2. Sprinkle over jelly crystals and gelatrne. Stir in well todissolve.
3. Mix in mint and sherry, stirring well to distribute mint.
iJ iA,‘> 1.
,( l\p’? Refrigerate jars of jelly prior to, and after, opening.‘: .*r II(
,r.HINT
Dissolv& gelatine b y p l a c i n g i n c o l d w a t e r ,microwztva on HIGH-2 tablespoonsgelatin0 sprinkled over lh cup water willtake 45 seconds to 1 minute, stir well.
155
INGREDIENTS METHOD
750 g cauliflower200 g beans1 small cucumber1 small capsicum500 g onionsl/2 cup salt2’12 cups brown sugar2V2 cups vinegar‘12 cup plain flour1 teaspoon tumeric1 teaspoon curry powder2 teaspoons dry mustard1 teaspoon mixed spicel/2 cup vinegar, extra
Break caulrflower into small flowerets, chop beans,cucumber, capsicum and onions. Place all in a largebowl, sprinkle with salt and cover wtth cold water.Cover and leave to stand overnight.In a large microproof bowl, place sugar and vtnegar.Microwave on HIGH IO minutes, strmng occasionally todissolve sugar.Add well drained vegetables and cook on HIGH15 minutes. Stir.Blend flour and spices with extra 11’2 cup vinegar.Pour a little of the hot liquid into blended mixture thenadd all to the vegetable mixture.Microwave on HIGH 8 minutes, stlrring frequently toblend all ingredrents together.Pour Into hot sterrlrzed jars and seal.
INGREDIENTS METHOD1% kg chokoes375 g onions2 tablespoons salt2 cups boiling water
1 teaspoon tumeric1 teaspoon dry mustard1 teaspoon curry powderl/4 teaspoon ground ginger1 M cups sugar2 cups vinegar3 tablespoon plain flourl/2 cup vinegar, extra
1.
2.
3.
4.
5.
Peel and drce chokoes, skin and chop onions. Place ina large bowl, sprinkle with salt and pour over boilingwater. Cover and allow to stand overnight.Stratn off all liquid and place vegetables in a largemicroproof bowl. Add spices which have been blendedwith a little vinegar, sugar and the 2 cups vinegar,Microwave on HIGH 20 minutes, stirring occasionally todissolve sugar.Blend the flour wrth extra 112 cup vinegar and mix intopickles. Microwave on HIGH 6 minutes, stirring every2 minutes.Pour into hot sterilized jars and seal.
156
RECIPES USINGCOMMERCIAL
PRODUCTS
Apple CrumblePineapple upside-down Cake
157
RECIPES USING COMMERCIALPRODUCTS
LASAGNA.. ............................................................... 159MEXICAN TACOS .............................. __._. . . 14.. ............ 159PIZZAS ............................................................. . ....... 159GLAZED BAKED HAM ..................................... ..~ ....... 160EASY BEEF CASSEROLE.................................. ! ....... 160BEEF STROGANOFF ........................ ......“.........i ....... 160MACARONI DINNER ..... .*..................................~ ....... 1 6 1MARINATED CHICKEN WINGS .................................. 1 6 1BACON MEAT BALLS.. .................................. . ........... 1 6 1CHICKEN AND APRICOT SURREME .......................... 162ASPARAGUS CASSEROLE. ............................ ...* ....... 162COPPER KElTLE STIR FRIED VEGETABLES.. ........... 162APPLE CRUMBLE........................................... ..i ....... 1 6 2GINGER UPSIDE-DOWN PUDDING.. .......................... 164PEACH DESSERTSLICE ........................................... 164FRUITY NUT CONFECTION....................................... 165WHITE WINGS EASY CHRISTMAS CAKE ........... i.. ..... 165MINTCOCOACUP.. .......................................... . ....... 166BRAZILIAN MOCHA ........................................ ..i ....... 166
With today’s style of living, a packet or can of food is probably something the busy housewifegrabs for when the dinner rush begins. The recipes in this section will give you some Ideas of howto vary meals using these commercial products.
158
INGREDIENTS - -~445 g can Campbell’s
spaghetti sauce with meat8 sheets Vetta ready-to-bake
lasagnaKrafl grated Parmesan cheese2 eggs, beaten250 g carton Dairy Farmers’
creamed cottage cheese1 teaspoon Somerset
Cottage dried parsleyl/2 teaspoon saltl/4 teaspoon pepperl/4 teaspoon McCormick’s
garlic powder250 g United Dairies
mozzarella cheese,grated
METHOD ~-1. Lightly oil an 18 cm (7”) square microproof dish.
Spread three tablespoons sauce over base.2. Place 2 sheets of lasagna over sause. Lightly sprinkle
with Parmesan cheese.3. Combine beaten eggs, cottage cheese, parsley, salt,
pepper and garlic powder. Spoon one quarter of mixtureover lasagna, then one quarter of mozzarella cheese.
4. Repeat layers of meat sauce, lasagna, cheeses until4 layers have been completed, finishing with mozzarellacheese.
5. Cover with Gladwrap, mrcrowave on MEDIUM16 minutes.
6. Remove Gladwrap, microwave on HIGH 5 minutes.
May be browned under conventional grillermicrowave convection oven.
500INGREDIENTS ~- --
g topside mince1 large onion-finely
chopped1 tablespoon oil1 packet Lawry’s taco mixV2 cup water1 packet Lawry’s
tacos-l 2-l 3 in pack
Lettuce, tomato slices, onionrings, grated cheese
In a medium sized mlcroproof casserole dish, placeMETHOD ~
mince, onion and oil. Mix with a fork. Microwave onHIGH 6 minutes, breaking up occasionaly with fork.Sprinkle over taco mix, add water, mix together.Microwave on HIGH 8 minutes, stirring occasronally.Place 6 or 7 taco shells upright in an oblong Pyrex dish.Spoon into each, 1 heaped tablespoon meat mixture.Microwave on HIGH 11/2 minutes. Add shreddedlettuce, tomato, onion rings and sprinkle with gratedcheese before serving.Repeat with remaining taco shells.
INGREDIENTS1 packet Lebanese bread425 g can SPC tomatoes and
onion capelery130 g can tomato paste3 tablespoons oil250 g grated tasty cheese150 g mushrooms-sliced
thinly2 capsicums-seeded and
chopped125 g bacon-chopped1 large onion-finely
chopped250 g Cabanossi-sliced250 g Mozzarella cheese
shreddedAnchovies and olives optional
METHOD - -- .-
1. Place slices of bread on serving plates.2. Combine cans tomato mix, paste and oil.
Spread 2 tablespoons mixture over each bread slice.3. Sprinkle each wrth tasty cheese. Drvide other ingredients
on top of cheese, distributing evenly, cover withmozzarella cheese and anchovres and olives if desired.
4. Microwave each pizza on HIGH 3 minutes.5. May be browned under conventional griller if preferred
or in microwave convection oven.
159
INGREDIENTS
908 g can haml/2 cup brown sugar2 teaspoons mustard3 tablespoons pineapple
juice425 g can pineapple ringsGlace cherries
METHOD
1, Place ham In a mtcroproof casserole dish.Heat on HIGH 8 mrnutes, score top.
2. In a glass jug, combine sugar, mustard and juice.Microwave on HIGH 2 minutes.
3. Brush sugar mix over ham. Arrange pineapple rings andcherries in a decorative pattern on ham, brush againwith sugar mix.
4. Microwave on HIGH 6 mrnutes, basting with juices twiceduring heating.Stand covered 10 minutes before serving.
INGREDIENTS
1 kg chuck steak orgravy beef-trimmed andcubed
2 tablespoons flour1 packet French onion soup mixl/2 teaspoon pepperl/2 teaspoon salt1 medium onion-chopped2 tablespoons honey2 tablespoons vinegar425 g can tomatoesl/4 cup water425 g mushrooms in butter
sauce
1. Coat the cubed meat In combined flour, soup mrx andsalt and pepper. Place all 111 a large casserole dish.
2. Add onion, honey, vrnegar, tomatoes and water, stirItghtly. Cover, mlcrowavc on HIGH 14 minutes, stir well.
3. Reduce power to MEDIUM, microwave covered20 minutes, stlrnng twice. Add mushrooms, cornblnewell.
4. Re-cover, microwave on DEFROST 35 minutes, stirringoccasionally. Serve with boiled rice, potatoes or noodles.
I N G R E D I E N T S - -750 g topside steak1 tablespoon oil1 medium onion-sliced125 g mushrooms-sliced42 g packet Lawry’s
stroganoff mix1 cup water2 tablespoons red wine1 tablespoon tomato paste2 tablespoons sour cream1 tablespoon chopped p‘arsley
Cut steak into thin strips about 15 mm wide.Preheat large browning dish 6 mlnutcs, add 011.
Microwave 1 minute. quickly stir In meat, tossrng to coatin oil.Add onion, rnlcrowave on HIGH 6 minutes, stIrrIng twice.Add mushrooms, sprinkle over stoganoff M I X, stir inwater, wine and tomato paste. Microwave on MEDIUM5 minutes, reduce to DEFROST for IO minutes, stiroccasionally.Stir in sour cream and parsley, mrcrowave on MEDIUM3 minutes.Serve over rice or noodles.
-7{il’ :’ instead of fresh mushrooms.
I 225 g can champignons-drained, can be used
1. I L4ri
160
INGREDIENTS
225 g packet Kraft macaronidinner
2 tablespoons butterl/2 cup milkj/2 teaspoon mustard powder2 teaspoons chopped chives
METHOD
1. In a large casserole dish, place macaroni, 1 teaspoonsalt, 21/2 cups hot tap water and a knob of butter.
2. Microwave on HIGH 15 minutes, stir 3 times duringcooking. Drain, return to casserole dish.
3. Stir in the butter, cover. In a small jug combine cheesepouch with milk and mustard. Stir into macaroni.
4. Microwave on HIGH, uncovered, 2V2 minutes, stiroccaslonally. Sprinkle In chives, fold through mixture.
Mustard and chives can be eliminated if desiredbut make a very tasty additives.
INGREDIENTS1 kg chicken wings1 packet McCormick’s meatmarinade mix2 tablespoons dry sherry2 tablespoons vinegar2 tablespoons soy sauce3 tablespoons salad oil1 tablespoon honey
1. Combine marinade mix with next five ingredients.METHOD
Allow to stand 15 minutes while preparing chtcken.2. Remove wing tips-use for stock-cut each wing at lolnt
making two pieces.3. Mix chicken pieces with marinade, tossing well to coat.4. Allow to stand at least 3 hours or refrigerate overnight.
Turn a few times.5. Place half quantity In shallow Pyrex plate, cover with
paper towelling. Microwave 10 minutes on HIGH,turning pieces over half way.
6. Remove from plate, cover. Wipe out plate. Repeatcooking with remaining chicken
Serve hot as buffet or party dish.
INGREDIENTS500 g sausage mince125 g bacon-very finely
chopped1 large onion-grated1 tablespoon Masterfoods
horseradish cream2 tablespoons Carnation
evaporated milkV2 teaspoon Somrset
Cottage garlic salt‘12 teaspoon Somerset
Cottage bacon flavouring1 cup soft breadcrumbs
1 emKelloggs cornflake crumbs2 tablespoons butter or
margarine
METHOD1. Combine all Ingredients except crumbs and butter.
Form into small balls approximately 2.5 cm diameter.2. Roll balls In the cornflake crumbs. Heat browning dish
on HIGH 6 minutes, add 1 tablespoon butter.3. Place half the balls-approximately 18-in the dish and
shake around well. Microwave on HIGH 5 minutes,shaking the dish half way or reorganise meatballs half way.
4. Remove to paper towelllng, wipe out dish with towelling.5. Reheat browning dish 3 minutes on HIGH, add butter
and repeat cooking process with remaining meat balls.
161
INGREDIENTS
4 serving size chicken pieces1 packet French onion soup415 g ml can apricot halves
in nectar
METHOD
1, Place chicken pieces in a microproof casserole dish andsprinkle with the soup.
2. Pour over nectar.3. Cover and cook on HIGH for 15 minutes.4. Stir during cooking
lNGREDlENTS -.
2 x 310 g cans asparagusspears or cuts-drained
3 hard boiled eggs-sliced4 rashers bacon-cooked
and crumbledl/2 cup slivered
almonds-toasted
METHOD - - - -
1. Place drained asparagus on the base of medium sizedshallow casserole dish. Cover with the eggs.
2. Mix together bacon, almonds, pepper, soup and cheese.Spread over the eggs. Microwave on MEDIUMIO minutes.
3. Sprinkle with breadcrumbs, stand 5 minutes. Mrcrowaveon HIGH 2-3 minutes to reheat.
VI teaspoon pepper450 g can cream of
mushroom soup1 cup grated cheddar cheese3/q cup buttered breadcrumbs
Cook bacon in paper towelling on HIGH 4mrnutes.Toast almonds on a pie plate 4-5 minutes onHIGH, toss frequently to brown evenly.Buttered Breadcrumbs: Heat small browning dish4 minutes, add 1 tablespoon butter, toss-in bread-crumbs, stirring quickly. Microwave 11/2 minutes onHIGH until brown and crisp, stirring often.
INGREDIENTS
2 cups leftover chicken orother meat, or
250 g (11~ lb) shelledprawns,cooked
1 packet Copper Kettle stirfried vegetables-frozen
2 chopped shallots1 tablespoon oil1 tablespoon water1 tablespoon sherry
METHOD
1. Preheat browning dish on HIGH 5 minutes. Add oil,microwave 30 seconds on HIGH.
2. Add vegetables and meat. Star well to combine.Microwave on HIGH 21/2 minutes.
3. Add flavour sachet, water and sherry. Stir well.Microwave on HIGH 2’12 minutes. Stir well and serve.
INGREDIENTS780 g can Mountain Maid pie
applesV3 packet White Wings
golden butter mix125 g hard butterVI cup chopped walnuts4 tablespoons coconut6 tablespoons brown sugarl/2 teaspoon cinnamon
162
METHOD1. Place pie apples into a large microproof pie dish.2. Cover with cake mix and thinly sliced butter.3. Combine remanning ingredients and sprinkle over butter.4. Microwave on HIGH for 6 minutes.If desired, crumble can be browned undera conventional griller. Or in microwave convection oven.
Chicken and Apricot Supreme b
INGREDIENTS METHOD
2 tablespoons butter2 tablespoons brown sugar2 tablespoons golden syrup100 g crushed walnuts425 g can peach halves1 packet White WingsGingerbread Cake Mix
5 .
Make up cake mixture using reserved peach lrqutd inplace of water. If necessary extra water may be used tomake up quantity.Cook on HIGH for 8 mrnutes. Allow to stand 3 minutesbefore inverting.
6. Serve with cream.
Place butter, sugar, and golden syrup Into a 25 cm (IO”)plastic or microproof round dish. Microwave on HIGH for1 minute, stir well to combine.Sprinkle walnuts over golden syrup mrxture.Drain peach halves, reserve liquid for packet cake.Cut peaches Into quarters, arrange the fruit In layers oversyrup.
INGREDIENTS
1 packet White Wingsgolden buttercake mix
125 g butterl/4 cup coconut825 g can sliced peaches2 tablespoons sugar2 teaspoons cinnamon300 ml carton sour cream1 egg and 1 egg yolk
METHOD ~ .._ . . .-.r
1. Place butter into a mixing bowl, microwave on HIGH1 minute.
2. Add buttercake, coconut, and combine well. Press into asquare Pyrex dish 21 cm. Cook on HIGH 4 minutes.
3. Drain peaches and place on top of base, sprinkle withsugar and cinnamon.
4. Mix together sour cream, egg and egg yolk pour overpeaches. Sprinkle with extra cinnamon. Cook onMEDIUM 5 minutes. Remove from oven and cool beforeserving.
$!A’\:,
‘.7 Custard topping will not be completely set,$oT~~ however on standing rt will become firm.
/ I \,\fk’ :
, 7
‘% arHINT I ” E l
W a r m h a m b u r g e r b u n s b y w r a p p i n g i n p a p e rt o w e l l i n g - 4 b u n s 4 5 s e c o n d s t o , 1 m i n u t e o nHIGH.
164
INGREDIENTS
125 g butter or margarine‘12 cup sugr1 cup chopped dates1 egg, beatenr/2 cup chopped walnuts2 cups sweet biscuit
crumbs
l Icing:INGREDIENTS‘12 cup firmly packed brown
sugar1 tablespoon butter or
margarrne1 tablespoon water1 tablespoon golden syrup100 g Nestle easy-to-melt
chocolateExtra chopped walnuts ordestccated coconut
METHOD
1. Combine butter, sugar and dates in a plastic bowl.Cook on HIGH 3 minutes, stir twice during cooking.
2. Stir In beaten egg. Add walnuts and biscuit crumbs.Combine well.
3. Press into a 30 x 20 cm slab pan, spread with icing.Sprinkle with extra walnuts or coconut. Refrigerate to seticing, cut Into squares.
METHOD1, Combrne first four ingredrents in a plastic bowl. Cook on
HIGH 11/2 minutes.2. Remove from oven, add broken chocolate, mtx well to
blend.3. Beat until mixture is of spreading conststency.
A Tupperware bacon storer I S ideal for thisrecipe.
INGREDIENTS METHOD -~^ .-
2 packets White Wingssultana buttercake mix
3 teaspoons mixed spice2 tablespoons Parisian
Essence2 teaspoons oil4 eggs125 g soft butter% cup water (or half water,
half brandy)500 g mixed dried fruit
1. Prepare a 20 cm round microproof cake dish as pernote below.
2. Using a wooden spoon and a large bowl combine allIngredients, adding fruit last-if preferred soak fruitovernight In the brandy.
3. Spoon tnto prepared dish, microwave on MEDIUM16 minutes. Allow to stand 5 minutes before turning out.
4 If cake IS to be kept, sprinkle with sherry or brandy, takeoff foil, wrap well in brown paper. Otherwise, removefoil and cool, covered with greaseproof paper ona cake cooler. Peel off paper before serving.
! A >\
”To prepare dish:
:;+0q’$ 1. Grease dish thoroughly.”.> \ “, p;, 2. Line the base with two thicknesses of
greaseproof paper.3. Place foil around sides of dish, extending
2.5 cm above top edge.4. Place greased greaseproof paper over the
foil to line dish, extending paper 2.5 cmabove top edge of foil.
165
INGREDIENTS
3/q cup sugarI/S cup Nestle cocoa1 cup hot water1 litre milk1 teaspoon peppermint
essenceWhipped cream or ice cream
METHOD
I. Combine sugar, cocoa and water in a microproof bowl.Microwave on HIGH 3 minutes, stir well and add milk.
2. Beat well, add essence and chill.3. To serve, pour over crushed ice and top with
a spoonful of whipped cream or a scoop of ice cream.Dust with cocoa if desired.
INGREDIENTS
2 cups waterVI cup International Roast or
Decaf6 instant coffee50 g Nestle easy-tc>-melt
chocolate2 tablespoons sugarPinch salt2 cups milkWhipped cream
METHOD1. Place first five ingredients in a microproof bowl.
Microwave on HIGH 3 minutes. Stir well to meltchocolate. Stir in milk.
2. Microwave on HIGH 4 minutes. Beat well to froth.Serve hot with a dollop of whipped cream.
166
REHEATING ANDDEFROSTING
GUIDE
The microwave oven is ideal for reconstitution of food. There is no toughening or drying outprovided you do not give too long a cooking time. Foods retain their fresh-cooked flavour andappeal and the convenience of being able to reheat a prevrously cooked plate of food In mrnutesis one of the big advantages of owning a Sanyo microwave oven.
POINTS TO CONSIDER WHEN REHEATING FOOD
t Most foods are better covered with Glad wrap prior to reheating. This will trap themoisture and prevent drying out.
+ Do not overcook as this will dry the food,
*Casseroles should be stirred during reheating to evenly distribute heat.
*When reheating breads and scones, place on paper towelling or serviettes andonly heat the quantity required for that serving, Bread reheats rapidly, overheatingmakes it tough.
* Reheating quiche, pies or pastries can be done in the foil container.(Refer later paragraph). For small portions reheat on paper towellrng.
* Eggs (poached, fried, scrambled) are difficult to reheat at anytime as onceovercooked they tend to become rubbery. If necessary, cover and allow30 seconds for the first egg; 15 seconds for each additional egg.
* Dinner plate (meat and vegetables), arrange food on the plate so the largervegetables and meats are around outside of plate, e.g. potatoes, cauliflower andchops or steak with peas, beans and carrots in the centre.Cover the plate with plastic wrap.
* Reheat 1 dinner plate serving from room temperature for 2 minutes on HIGH.1 dinner plate serving from regrigerator for 3-4 minutes on HIGH. 1 dinner plateservrng from freezer for IO-12 minutes on HIGH, or 6 minutes HIGH and 8minutes MEDIUM. (This method is best used for servings with sauce).
Remember, times may vary slightly depending on quantity, temperature and type orsize of food.
167
*Food may be reheated in foil containers provided the depth IS no more than 4 cm(1 l/2”) and that the food is not covered with foil. Remember toll retlects microwaveenergy so It may take 1 minute longer to reheat the food in a foil dish than if the foodis removed and placed on a plate.
+ Foods that have a htgh fat and/or sugar content reheat more quickly as mlcrowaveenergy is attracted to these foods.
* Precooked frozen foods should bc heated on HIGH. They do not have to beDEFROSTED hrst. Remember the ice-crystals In the centre of foods are slowest tothaw, stir or rearrange the food halfway through the cooking time. This applies toliquid type foods, e.g. soups casseroles stews and sauces. Solld mass foods e.g.pITTas, lasagna, canelloni, quiche and filled crepes should be heated on HIGH fora short period with remainder of cooking time on MEDIUM or DEFROST.This allows the food to heat evenly.
* Frozen convenlencc foods In plastic pouches can be heated In the microwaveoven. However to heat successfully, these pouches should be slit to allow steam toescape, therefore requiring the pouch to be placed inside a casserole dish.The better method IS to remove the foods from the pouch and place in a coveredcasserole dish prior to heating. It IS very difficult to remove hot food from a plasticpouch.
*Seafoods are not suitable for reheating as the flesh is very delicate and will toughenif overcooked. If necessary, cover and heat on MEDIUM for only a short period.
*Sauces and gravies reheat very well in the mlcrowave oven on a HIGH setting.However thcrc are some rnore delicate sauces such as Bernaise and Hollandalscthat are best done on MEDIUM setting to avoid curdling. DO NOT OVERHEAT.Stir occasionally during reheating.
+ Roast meats should be sliced prior to heating, cover with glad wrap
APPROXIMATE HEATING TIMES
*NOTE: Never cover the Baby Bottle with screw top lids or teats in place-air must be allowed to escape.
168
FOODBread (f&j
I I
Bread (froren)
Bread Rolls-(fro7en)--..Casseroles(refrigerated)Casseroles (fro7en)
Cereal (cooked)Custard, stirred
QUANTIYY
2 slices
TIME SETIN& SPECIAL
io sec. HIGH2 shces 15 sec.4 45 iec.2 cups 4 min.
2cups 10 min.1 cup 40 set1 cup 45- 60 s e c .
(refrigerated)Crcpcs (Illled) - 3
Desserts 1 serving
Dinner Plate:(room temperature) 1 servlny(refrigerated) 1 serving(frozen) 1 serving
Dlnncr Plate (frozen) 1 serving(Altcrnabve method
10 min.
2 min.3-4 min.lo-12 mln
then 8 rnln
DEFROST Cover with Glad wrap
HIGH Cover with Glad wrapHIGH Cover with Glad wrap
M E D I U Mior servings w/sauce)Donuts (fresh) 2 20 sec. HIGH Place & paper towelllngDonuts (frozn) 2 45 sec. HIGH Place on paper towelllng--.Fish. Illlets 2 fillets 1 ‘/p-2 rTiir1. M E D I U M Coix mth Glad wrap(cookedirefngerated) ..-Fish, whole 5oog 5 6 min. M E D I U M Cover with Glad wrap(cookcd/rcfnycratcd)
-Frankfurls (fresh) -- -8 2X-Z min. HIGH Enclose IV paper towelllny
barllc Bread ( f resh) 1 stick 45 set HIGH Prepare aridwrap IV Glad wrap
H a m 905 g can 14 171111. HIGH Remove tram can, cover withGlad wrap
Hamburger PattIcs 6(cookedlrefngerated)Lasagna 4 scrvcs(cookedlrefngerated)Meatballs 1 8(c:ookec~/refrlgerated)
Meat Loaf (cooked, 4 SIICCSsliced. rcfnyerated)
Mornay (retngerated) 1 serving(1 cup)
2’/~ 3 min.
4 rnlll.
then 5 niiri.21/2-3 rrliri.
1 ‘/J ml;.
1 l/7 min.
HIGH Cover with Glad wrap
HIGH Cover with Glad wrapM E D I U MHIGH Arrange around outsldc
edge of plate ..-HIGH Place separately on plate,
cover.HIGH
~:-‘-I_:~;;;.-.1 Placcc. on paper towelllny
169
FOOD Q U A N T I T Y
Pies, fruit (fro&) 600~1
Pres, meat 1 small(cooked, frozen)
Pres, meat 450 g(cooked, refrigerated)
..Poultry 1 serving(cooked/refrigerated) (2 preces)Qurche 600 g(cookedlrefngerated)(cooked/frozen) 600 g
RlCe 3 cups(cooked/refrigerated)Roast Meats (Wed) 4 servings
-Sauces (refrigerated) 1 cup
Soups (refrigerated) 1 cup
Soups (refngorated) 4 cupsSpaghett 4 cups(cooked/refrigerated)
Steak 1 serving(cooked/refrigerated)
T I M E S E T T I N G5 min. HIGHthen 10 mm. M E D I U M1’/2 mm. HIGH
-3 min. HIGHthen 3 min. M E D I U M2Y2 mm. HIGH
.-6 min. -.MEDIUM
6 min. HIGHthen 10 min. M E D I U M- - -.--5 min. HIGH
4-5 mrnr ~ M E D I U M
S P E C I A L I N S T R U C T I O N SHeat in foil container.uncoveredPlace on paper towelling
--.-Heat in foil container,uncovered-Cover with Glad wrao
Heat In foll container,uncovered._Heat in foil container,uncoveredCover with glad wrap
..-1% min. HIGH --
11/p min. H I G H
8-10 mm. M E D I U M5 -6 min. HIGH
1 -1 l/2 &. HIGH(dependingon thickness)
2 minutes HIGHthen 3 niin. M E D I U M1 mm. HIGH
45 sec. to HIGH1 min.
- -Place single layer on plate,cover with Glad wrap
-.Stir during heating
Stir durino heatino
Stir during heatingCover with Glad wrap
---._Cover with Glad wrap
Steak, partialy cooked 1 servrng(frozen)Stewed Frutt 1 serving(refrigerated)Sweet (refrigerated) - 1 serving
Vegetables(cookedlrefrrgerated).Peas, beans, carrots, 1 cupzucchiniCauliflower, brusselsprouts, broccoh,potatoCabbage, spinach
2cups
1 cup - -
1 fi&min. HIGH
3-4 min. HIGH
1 l/>--2 miri. HIGH
Cover with Glad wrap
-- -Cover
C o v e r
-Cover
C&er
Cover
p%,
&&If larger servings are required, allow approximately half the heating time again p e r
I7 . lt,-if
added serving. Sometimes with larger quantities, it IS better to reduce power toMEDIUM and give longer heating trme.
170
l SARA LEE FROZEN PRODUCTS:
FOODBavarian
CreamAppleChocolateCoffeeFrench Cream- -
C h e e s e c a k e(with topplng)Cheesecake-New York
Danish AppleApricotBlueberryC h e e s eCherryPecan
Pies-Frurt --
Quiche-.-
QUANTITY
600 y
500 g
450 g
400 g350 g400 g350 g400 g350 a
600 g
5mg
T I M E SETrING
5 minutes
5 min
3 min.
S/2-3 min.
5 min.then 10 min.5 min.then 8 min.
DEFROST
DEFROST
MEDIUM
HIGH
HIGHMEDIUMHIGH --MEDIUM
S P E C I A L I N S T R U C T I O N S
Remove from containerplace on serving plate heatand allow to stand 5 min.before serving.
“As Above”
Leave in foil container - -remove lid. heat and allow tcstand 5 min. before serving.Remove from container cutInto serving portionsplace on paper towelling
-.. .-~Heat uncovered in foilcontainerHeat uncovered in foilcontainer
A microwave browing dish IS excellent for heating any of the above PASTRYproducts. Preheat dish 3 minutes, place food onto heated dish and mlcrowave onHIGH for a little less than the given times.
The microwave oven is the most convenient and ideal method of defrosting food. No longer doesit take a day to defrost a chicken. With your Sanyo microwave oven it is thawed in approximately30 minutes. Remember it must then be washed, dried and prepared for cooking.
Gone are the days when you were caught with only frozen food for dinner (we have all forgottenat some time or other to remove the meat from the freezer before going out for the day). Defrostingin your microwave oven will save time, preplanning of meals, less hassles when unexpectedguests arrive and above all, less deterioration of food. Foods should never be left to defrost on thekitchen sink as bacteria build-up occurs from the warmth of the kitchen. The microwave ovendefrosts all food more quickly and more efficiently than any other method of thawing.DEFROSTING IS DONE USING APPROXIMATELY 30% of POWER (DEFROST).
All raw frozen foods require defrosting prior to cookrng. Previously cooked frozen foods can bethawed and reheated at the same time on a higher power e.g. MEDIUM (refer reheating section).
Microwaves are attracted to water or moisture molecules. As soon as microwaves have defrosteda portion of the food, they are then more attracted to the thawed areas. The frozen portioncontinues to thaw but this is due to the heat in the thawed portion. Special techniques, such asshielding or turning over are helpful to be sure the thawed portion does not cook before the restdefrosts, It is often necessary to separate to assist the defrosting process. Defrosting requiresstanding time to complete, because food differs in size, weight and density. Recommendeddefrosting times can only be approximate. Additional standing time may be necesary to thawcompletely.
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HINTS FOR DEFROSTING:
Poultry and meat may be parttally defrosted in their original closed package.Remove approximately half way during defrosting.
A resting period during defrosting of large or solid joints of meat or poultry enablesthe centre of the food to thaw by equallzlng the temperature throughout.An example of this would be 15 minutes on DEFROST-turn food over-restIO minutes-I 5 minutes DEFROST. Resting periods are essential when thawinga turkey.
* Turn food over during defrosting to provide more even thawing.
* Shield with foil the small or bony ends of meat, poultry wings and legs, the highpoint of roast beef and the tail of a fish to prevent further cooking of these areas whilethe remainder or thicker parts thaw. NEVER COVER COMPLETELY WITH FOIL.
l Break up minced steak as it is thawing-remove any thawed mtnce and returnfrozen portions to oven.
* To thaw half of a frozen vegetable package wrap half the package with foilWhen unwrapped side IS thawed, separate and return balance to freezer.
+ To thaw steaks or chops that are frozen one on top of another, separate as soon aspossible and lay flat on turntable.
* Pour off liquid from defrosting foods at intervals, this allows the frozen portIon tothaw more quickly.
APPROXIMATE DEFROSTING TIMES USING LOW OR 30% SETTINGFOOD QUANTITY TIME SPECIAL INSTRUCTIONS
Casscrolc Steak 500 g 5 minutes then- Separate after 5 minut& lay tlat.3 - 4 rriinrrtes After thawing stand 10 minutes.
Chops 500 g 8 -10 minutes Separate half wayFrozen Flat
Fish-Whole 500 g 5 - 6 minutes Shlcld Tall--Fill& 500 g 3 minutes then Separate aftor 3 minutes
1 rriiriute
Mince ioo g 6 - 8 minutes Break up as it IS thawing
Roasts per 500 g 10-l 2 minutes Turn over half way, rest 10 minutesand contrnue thawing
Sausage 500 g thick 6-8 minutes Separate half way
Steaks T-boric 2 x 1.25 cm 6 - 8 rni&es-- Turn over half way(l/2”) thick
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l POULTRY:
FOOD &JANTITY.-Whole Turkey per 500 g
Ttrrkey PICCCS per 500 g.--
Whole ChIcken per 500 g
ChIcken Pieces per GOg .. 8- 10 mlnutcs .- Separate halfway.
ChIcken Fillets per 500 g 4-5 rrilnutes Separate as soon as possibleand lay flat. !
T I M E SPEClA~iNS+RUCTlONS-10 minutes Allow 30 minutes on DEFROST then
10 minutes resting.Turnover and repeat until thawed.
--8.- 10 minutes Turn over half way &eldIf necessary.
10 minutes lurn over half way, rest 10 minutes,shield If necessary, continue thawing.
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INDEX-A-
Almond toffee .................. ,, .......................... 140Angel chews ................................................ 1 4 1Apple crumble ..................................... 1 0 6 , 162Apple sauce ................................................ 100Apricot and pineapple jam ............................ 1 5 1Apricot and passionfruit cream ...................... 108Apricot dessert slice ..................................... 107Asparagus boat ............................................. 3 3Asparagus casserole.. .................................. 162
-B-Bacon meat balls ......................................... 1 6 1Baked apples .............................................. 107Baked beans and spaghetti.. .......................... 2 6Baked custard ............................................. 112
Coconut custardBread and butter custard
Baked rice custard ....................................... 112Baked vegetables .......................................... 8 4Baked whole snapper .................................... 4 9Bananas flambe ............................ .*, ............ 108Banana loaf ................................................. 132Barbecue chicken legs with bananas .............. 6 0Barbecued pork spareribs .............................. 7 4Barbecue sauce ............................................ 9 8Basic white sauce and variations.. ................... 9 7
Cheese sauceMustard sauceMushroom sauceOnion sauceParsley sauceCaper sauceAnchovy sauce
Beef and bacon loaf., ..................................... 7 4Beef and pork meatballs in cream sauce ....... 120Beef casserole ............................................. 1 19Beef goulash ................................................. 7 1Beef in burgundy ........................................... 7 1Beef stroganoff ............................................ 160Beef vegetable soup ...................................... 4 2Boiled pineapple fruit cake............................ 127Brazilian mocha ........................................... 166Brown gravy ................................................ 102Browning dish fried bream ............................. 5 1Buttered brazils ............................................ 142Butterscotch ................................................ 145Butterscotch cake ........................................ 1 3 1
-c-Caramel sauce.. ........................................... 100Carrots lyonnaise ........................................... 8 5Carrot straws ................................................. 8 6Cauliflower au gratin,, ..................................... 9 0Cauliftower pickles.. ...................................... 156Chicken and apricot supreme.. ..................... 162
Chicken and mushroom casserole.. ................ 5 8Chicken and vegetable soup.. ........................ 3 8Chicken in charmpagne ................................. 6 3Chicken liver pate .......................................... 3 2Chicken satay ................................................ 5 9Chicken slice ................................................. 6 0Chilled carrot and orange soup.. ..................... 4 0Chilli con came ............................................ 124Chinese bream .............................................. 4 8Choc-drop biscuits ....................................... 137Choc-nut slice .............................................. 1 3 4Chocolate almond crunchies ........................ 134Chocolate caramel tart ................................. 1 14Chocolate glace fruit ..................................... 142Chocolate sauce ............................................ 9 9Choko chutney ............................................ 1 . 5 4Choko pickles.. ............................................ 156Christmas cake-Half pound ........................ 129Christmas cake-Quarter pound.. ................. 128Christmas pudding.. ..................................... 105Coconut fudge bars ..................................... 136Coffee ........................................................... 27Coffee nut slice ............................................ 133Cold beetroot ................................................. 9 1Condensed milk caramels ............................ 144Copper kettle stir fried vegetables ................. 162Corned beef .................................................. 7 2Corn on the cob.. ........................................... 8 8Corn relish ................................................... 1 . 5 4Coq-au-vin ..................................................... 6 0Coquilles st Jacques ...................................... 4 6Creamed onions ............................................ 8 6Creamed mushrooms .................................... 2 3Cream rice pudding ..................................... 114Cream of chicken soup .................................. 3 8Cream of oyster soup,. ................................... 3 9Creamy walnut fudge.. ................................. 1 4 1Curried chicken pieces.. ................................. 5 8Curried mince.. .............................................. 2 6Curried prawns.. ............................................ 5 2Curried sausages.. ......................................... 7 8Custard sauce ............................................. 100
-E-E a s y b e e f c a s s e r o l e 160E a s y p a r t y c a s s e r o l e _.4 8Easy plain cake with var iat ions.. 130
Chocolate cakeSultana cakeOrange cake
Easy Rocky road.. . . . . . . .._....... 142E g g , b a c o n a n d t o m a t o . . 2 3Eggs benedict _. 2 2
174
-F-Fillets almondine .......................................... 5 4Fillets poached in wane ................................. 4 8Forcemeat stuffing ....................................... 6 3French onion soup.. ................ .................... 3 7Fried eggs using browning dish.. .................... 2 1Fried rice ... ,,, ............................................... 1 19Fruit and nut slice ......................................... 1 3 4Frurty nut confection ..................................... 165
iFudge. ........................................................ 145
-G-Garlic prawns .......... ................................... 3 5Giblet gravy ................................................. 102Gingerbread .......................................... ..... 132Ginger upside-down pudding ....................... 1 6 4Glazed baked ham ................................ ...... 160Golden scone tea ring ............................ ..... 137Golden syrup dumplings .............................. 1 0 7Gourmet onrons.. ................................... ..... 8 7Greek chicken and artichokes ....................... 116Green pea and ham soup ............................ 4 0
-H-Ham and prneapple-sweet and sour.. ............ 3 0Ham rollups.. ............................................... 3 4Hearty savoury omelette ............................... 2 3Hollandaise sauce.. ...................................... 9 8Honey carrots,, ............................................ 8 5Honey spiced chicken.. ................................ 6 2Hot cereal., .................................................. 1 9Hot chocolate .............................................. 2 7Hot grapefruit .............................................. 1 9How to boil rice ............................................ 9 4
-I-Individual cereal.. ......................................... 1 9Irish stew ............................... ...................... 6 9
-J-Jacket potatoes ..................... ..................... 8 3Jam drops ................................................... 136
-L-Lamb dumpl ings .......................................... 122Lambs fry and bacon.. ................................. 2 6Lamb shanks In parsley sauce ...................... 6 9Lamb shishkabobs ...................................... 7 0Lasagna , , .................................................... 159Leg of lamb ................................................. 6 8Lemon butter ............................................... 149Lemon butter steamed fillets ......................... 5 4Lemon chicken ............................................ 6 2Lemon pastilles ............................................ 1 4 6Lemon pudding ........................................... 105Lemon sauce., ............................................. 100
76
Lobster thermldor ........................................ 4 6Loin of pork with apples and prunes ............. 7 4
-Y-Macaroni dinner ........................................... 1 6 1Mandarin jam .............................................. 152Mango and peach chutney ........................... 154Marinated chicken wrngs .............................. 1 6 1Marmalade jam.. .......................................... 152Marshmallow mocha supreme sauce., .......... 102Mashed potatoes.. ....................................... 8 3Meat loaf ..................................................... 7 3Meat roasting and temperature chart., ........... 6 8Melon and lemon jam .................... .............. 1 . 5 2Mexican tacos ............................................. 159Mint cocoa cup ............................................ 166Mint jelly ...................................................... 155Mint sauce.. ................................................. 9 8Mushrooms soup ......................................... 4 3Mushroom with bacon.. ................................ 8 7
-o-Omelettes.. .................................................. 2 2Orange roast duck.. ..................................... 6 4Oriental chicken wings ................................. 3 2Oysters kilpatrick., ........................................ 4 5Oysters mornay ........................................... 4 7Oyster patties ........... ................................... 3 2
-P-Paella .......................................................... 120Passionfruit butter ......................................... 150Passionfruit cheese cake .............................. 109Peach and passion fruit jam .......................... 1 5 1Peach dessert slice ...................................... 164Peach jam ................................................... 150Peanut brittle ................................................ 140Peanut clusters ............................................ 144Peppers stuffed with lamb and rice ............... 124Pineapple and passionfruit butter .................. 150Pineapple meringue pie ............................... 1 1 1Pineapple upside-down cake. ....................... 106Pizzas.. ........................................................ 159Plum jam ..................................................... 1 5 1Pumpkin pie ................................................ 109Poached eggs.. ........................................... 2 1Pork fillets In cream sauce ............ ............... 1 2 1Pork marinated in wine ................................. 1 17Potato cakes and bacon,, .............. .............. 24Poultry roasting chart ................... ,, .............. 5 7Prune savouries.. ......................................... 3 4Pumpkin soup ............................. ................ 4 0
175
-Q-Quick mix chocolate cake... __, ,. 128
-s-Sage and onlon stuffing ............................... 6 4Salmon and artrchoke mornay ...................... 3 5Salmon ring mould.. .................................... 5 2Sate Prawns ............................................. 5 1Sausages creole .................................. ...... 7 8Savoury baked egg ..................................... 2 3Savoury carrot pudding.. .............................. 8 5Savoury tomato cups ............................. 2 7Scalloped potatoes ...................................... 8 3Scotch fillet of beef .................................. 7 0Scrambled eggs ......................................... 2 0Seafood chowder ...................................... 4 2Seafood Newburg ................................... 4 7Seasoned topside roast, ............................... 7 2SIrloin steak ................................................. 7 7Smoked fish dip.. ...................................... 3 0Smoked oyster bites.. ................................. 3 3Sptcy meatballs ........................................... 2 9Split pea soup ............................................ 3 9Steak and kidney ...................................... 7 3Steamed date pudding .............................. 105Stewed lamb chops .................................. 6 9Stewed prunes ............................................ 2 0Stewed rhubarb .................................... 2 0Stirred custard No. 1 ................................... 1 1 3Stirred custard No. 2 ............................. 1 13Strawberry jam ............................................. 150Strawberry shortcake ................................. 1 13Stuffed eggplant .......................................... 9 0Stuffed mushrooms .................................. 3 0Stuffed tomatoes ,, ,, ,, ,, ,, ,,, 8 7Sultana spice slice ........................................ 133Sweet and sour sauce.. ............................... 9 9
-T-Tandoori chicken.. ., 121T a n g y t o m a t o s o u p 3 9Tea, ,, ,, ..,. ,, __ ,,, ,, ,, ,, 2 7Teriyaki steak rollups ..,__,__, 3 4Toasted coconut roughs ,, ,,,, ,, ,,, 1 4 4Tomato chutney ._ ._. ._ ., 155T o m a t o , onion a n d zucchln 8 7Tomatoes on toast ., 2 7Trout with bacon and onions ,,,,,,,,,,..,..,..,.,.,,, 4 9T u n a - r i c e pie .._ __,___,__,,_,,,,......__..,._., 5 3
-v-Veal and mushroom casserole.. ................... 7 6Veal It- tomato and wine sauce .................... 118Vegetable cooking chart ............................... 8 1Vegetable medley.. ................................... 9 1Vegetarian luncheon .................................... 9 2
-w-Walnut stuffing ............................................... 6 4Welsh rareblt .............................................. 2 4White wings easy Christmas cake ................. 165Wholemeal date and walnut cake.. ................ 1 3 1
-z-Zucchln b o a t s .._.,,,,,,,,,,,.,.,..,.,..,...... 8 8Zucchini surprise .._...,..,..,,. 8 8
176