Microwave Miracles

Transcription

Microwave Miracles

Microwave
Miracles
Symbol
Power Level of Setting
-pica1
Use
WARM-20
Keeping food warm, defrosting frozen pastry.
Softening cream cheese.
DEFROST-30
Thawing frozen raw meats and poultry. Completing
cooking of casseroles and stews, proving bread
dough.
SIMMER-SO
Slow cooking soups, pot roasts, baked custards etc.
ROAST-70
Completing cooking of roasts. Reheating foods.
HIGH-l 00
Boiling liquids. Commencing stews and roasts,
cooking poultry, fish, vegetables, cakes, rice and
preheating 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.
2
This book has been written by our own Home Economists to help
you, our customer, to understand the wonderful world of microwave
cooking.
Sanyo believe it
recipes and ideas
your new Sanyo
your oven is, as
microwaves.
is important to have Australian and New Zealand
as a guide for you to achieve the best results from
microwave oven. This book will show you how versatile
well as giving you basic information on cooking by
Microwaves have now been used for the cooking of
and while it can be a quick way of preparing food, it
clean and economical.
The convenience of microwave cooking will astound
cookbook thoroughly and surprise every member of
the new and exciting recipes contained within.
foods for many years
is also easy,
you; read your
your family with
As a large manufacturing company of electrical appliances Sanyo
have built their reputation on the dependability of all their products.
Your microwave oven is no exception, it will serve you well while you
serve your family with these tempting recipes.
That’s Life with SANYO.
METRIC WEIGHTS &
MEASURES
-~ ---..- -_ _ - --_
1 teaspoon
1 tablespoon
‘12 cup
1 cup
1 quart
1 ounce
1 pound
2.2 pounds
5 mlllrlitres (ml)
15 millllrtres
125 millilitres
250 millilitres
1 litre (1 ,000 millilitres)
30 grams (g)
455 grams
1 krlogram (kg), 1,000 grams
INGREDIENT SUBSTITUTIONS
Baking Powder, 1 teaspoon ~
Chocolate, 1 ounce
Eggs, 1 large
l
l
l
l
Flour, 1 tablespoon
(for thickenrng)
Herbs, 1 tablespoon fresh
Milk, 1 cup
l
l
l
l
l
Soup Stock, 1 cup
Sugar, 2 teaspoon
l
l
XI teaspoon baking soda + l/z teaspoon cream of tartar.
3 tablespoons cocoa + 1 tablespoon shortening.
2 egg yolks + 1 tablespoon water for baking
2 egg yolks for custards.
l/z tablespoon arrowroot, or I/Z tablespoon cornflour
l/2 teaspoon dried or 1 teaspoon flakes
II3 cup evaporated, 2/3 cup water
l/2 cup condensed, l/2 cup water, reduce sugar in recipe
l/4 cup powdered skim milk, 1 cup water, 2 tablespoons
butter.
1 envelope instant broth, 1 cube boullion, 1 cup water.
1 packet artrficial sweetener, l/p gram saccharin.
Measures used in this book are all level spoons and metric measuring cups.
LET’S TALK
MICROWAVES
BEFORE 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
MICROWAVEACCESSORIES
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. It
is 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 take
a little time to learn the fundamentals and principles of microwave
cooking.
l BEFORE YOU START COOKING READ THIS SECTION
Power Output
The recipes in this book are designed for microwave ovens with an output of 600 or
650 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 output
oven 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 to
completion of cooking time.
Microwave ovens do vary in their description of power output levels, some ovens use different
terms for varying outputs e.g. HIGH can be described as FULL POWER, HI, MAXIMUM POWER
or 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 to
determine the various power levels and chosen term.
ALL THE RECEIPES IN THIS BOOK HAVE SUGGESTED POWER LEVELS OF HIGH. MEDIUM
OR DEFROST.
Use this only as a guide. If you are cooking on MEDIUM and you feel it is cooking too quickly
reduce the level down e.g. SIMMER-50. Alternately if you are cooking on DEFROST and you
feel it is too slow increase the level. Remember the various power levels on your microwave oven
are much the same as on your conventional hotplate.
Controlling a conventional hotplate is not very different to controlling variable power on a microwave oven. You adjust the numbers on a hotplate to achieve different cooking requirements. The
same applies to the controls on the microwave oven.
Cooking a stew in a saucepan on a conventional hotplate you would start on HIGH then reduce
down 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. If
DEFROST is too slow increase to SIMMER.
Microwave ovens with only one power level (HIGH) must rely on resting periods to achieve slower
cooking e.g. 3 minutes cooking with approximately the same resting time (3 minutes with the oven
turned 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 recipes
using MEDIUM provided the DEFROST cycle IS used giving a longer cooking time. Allow
approximately half the cooking time EXTRA as stated for MEDIUM, e.g. for IO minutes MEDIUM
allow 15 minutes DEFROST. Remember for best results it is preferable to test before the
completion of cooking time.
Below is a chart giving suggested settings and typical use.
---~Typical Use
Power Level or Setting
Keeping casseroles and main dishes warm.
LOW-I 0
WARM-20DEFROST-30-
.&
II
BRAISE-40
SIMMER--50-
. --.-.-.
Keeping food warm, defrosting frozen pastry. Softening cream cheese.
Thawing frozen raw meats and poultry.
Completing cooking of casseroles and stews, proving bread dough.
Also used for slow cooking of stews, casseroles and corned beef.
&
Slow cooking soups, pot roasts, baked custards etc.
BAKE-60
Poaching, egg custards, slow cooking.
ROAST-70-
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Completing cooking of roasts.
Reheating foods.
REHEAT-80
Reheating
pre-cooked
foods.
SAUTE-90
Sauteing
Vegetables.
H I G H - l o o - -.‘- ,,,,;T
Boiling liquids. Commencing stews and roasts, cooking poultry, fish,
vegetables, cakes, rice and preheating a browning dish.
PROGRAMMED DEFROST is also a term used on some microwave ovens. This is a special
setting designed to hasten the thawing process of frozen food. The oven operates on HIGH for the
beginning of the chosen or selected time and DEFROST for the remaining period of time. The
oven automatically switches from one level of power to the other. Refer to the operattng
instructions supplied with your oven for more detailed directions.
8
aWHAT ARE MICROWAVES?
Micro, meaning small or electromagnetic waves, are a form of radtant energy
There 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 rays
and gamma rays are IONIZING forms of radiatron. Radio Waves, Infrared, light waves and
MICROWAVES are NON IONIZING radratron.
IONIZING radiation produces NO temperature. NON IONIZING radiation in sufficient intensity will
cause a rise in temperature.
Microwaves travel at 2450 mrllron times a second, as fast as the speed of light and also travel on
a straight line. In a microwave oven these waves are concealed within the oven itself and are
reflected off the walls and door. Once the door knob or handle IS released all microwave energy
stops.
a PRINCIPLES OF MCROWAVE COOKING
As microwave energy comes into contact with a substance it is reflected, transmitted or absorbed
Only when this energy is absorbed is heat produced. In cooktng, mrcrowaves are reflected by
metal, transmitted through paper, glass, china, ceramic, wicker or wood products and plastic
utensils, and absorbed by the water in the food.
Microwaves cannot be stored in the food. When you eat food cooked in a mrcrowave oven you
are 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 to
a transformer which converts low voltage line power to the high voltage required by the
magnetron tube. The magnetron is the heart of the microwave oven, it converts electrical energy
to mtcrowave energy and then this energy is directed into the oven cavity. When mrcrowaves
enter food they simply cause the lrqutd or moisture molecules In the food to vibrate at a fantastic
rate, 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 In
a 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 to
cut down the cooking time. Take a guide for timings from your cook book supplied with your oven
and learn to open the oven door and test or stir the food lust as you would with conventional
cooking.
Sanyo Microwave Ovens are simple to use. Just set a time and this will count back and a bell will
ring to let you know the time IS up. Never overcook as this cannot be rectified, undercook and
then 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 save
time 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 fact
you WIII find vegetables do taste better as the true flavour is retained by using only a small quantity
of water and the nutritional value is far better for you and the family,
l
RECOMMENDED UTENSILS AND CONTAINERS
Item
China
Glass
Earthenware
Paper plates
Paper towelling
napkins
Plastic Wrap
Oven Bags
Freezer
Bags
Specially
designed plastic
Microwave
Cookwave
Casserole dishes
(ovenproof)
Corning Ware@
Use
Notes
Reheating, Coffee, Short
period cooking
Reheating
Short period cooking
Reheating, Coffee
Short period cooking.
Rehating
Short period cooking
Reheating pastries, rolls, doughnuts.
Coverlng roasts or cooking bacon,
frankfuns etc.
Do not use dishes with gold or silver
edges as arcing may occur.
Used as a covering for:
Reheating
Cooking
Vegetables
Corned beef, roasts.
To retain moisture while cooking.
Vegetables
Twist end and tuck under.
General microwave cookery to -‘-manufacturers
instruction.
Cooking main dishes, vegetables,
desserts, jams, pickles, etc.
as above
Do not use crystal
Does retain heat therefore difficult to
handle after long period cooking
Generally not re-usable
Use to absorb fat or moisture.
Pierce bag. Do not use metal ties
or twisters-replace with elastic
bands or string.
Do not use metal ties or twisters.
Allow for steam escape.
Use only those clearly marked
“Microwave Oven” safe.
Dishes will become hot due to
transference of heat from the food.
CorelIe@
Reheating
Note
Straw or wood
products
Reheating
Wooden spoons
Stlrring puddrngs
Longer use may cause cracking do not
use lacquered painted or varnished
products.
Can withstand microwave for short
cooking periods
Browning
Searing and frying.
*“-$
Dishes
and sauces. -
Refer
manufacturers
microwave
instructions.
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, do
I.,,~$ not use it.
“MICROPROOF” is a word frequently used in the recipes in this book referring to utensils suitable
for use in the microwave oven.
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l MICROWAVE ACCESSORIES
There are many dishes you already have in your kitchen that can be used. However, many
microwave 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 best
possible 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 lightwerght
plastic 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 casserole
dishes, cake pans, divided vegetable contarners, racks, plate
stackers and utensrls.
Browning dishes-a wide variety is available.
Browning dishes have a special coating on the base and when placed empty into the microwave
oven for up to 6 minutes preheating time, this coating absorbs the mlcrowave energy and
becomes a sizzle platter. These dishes are especially good for browning the thinner cuts of meats
e.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 during
cooking. Exposed areas will continue to absorb microwave energy and become so hot that the
turntable or glass tray could break.
pz ]
$0I&’
;’ Do not use browning dishes on metal turntables as they will not be effective.
1 \.wJCleaning 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 overcooking 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 not
cook, and can also cause damage to the oven,
Shallow aluminium trays must be used for reheating provided the depth is not greater than
2.5 cm (I”). Defrosting of cooked frozen food in containers up to 5 cm (2”) can be successfully
done using a MEDIUM or DEFROST cycle. Refer defrosting guide.
Roasts should be covered with foil on completion of cooking time and allowed to stand outside
the 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 overcooked on the outside before the centre is firm and this is often the reason why cakes are cooked
in a microwave oven in a ring shape. Foil can be used to cover the outside of the cake pan as a
collar, thus then prevents the side microwaves from penetrating, allowing cooking from top and
bottom. Remove foil halfway during cooking time for even cooking result. MAKE SURE THE FOIL
IS SECURED WITH ADHESIVE TAPE TO AVOID CONTACT WITH THE OVEN WALLS. Or cakes
cooked 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 cut
out an inner circle from the foil leaving approximately 2.5 cm outer circle. When placed on the top
of the cake for half the cooking time, the centre of the cake only is exposed to the energy allowing
more even cooking for heavier mixtures.
a CLEANING THE OVEN
Keeping the oven clean is very important as the efficiency of the microwaves are reduced when
particles 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 food
remains 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 cloth
or paper towelling.
For heavy spatters place a cup of water in the oven and allow to boil. The build up of steam
enables 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 with
a mixture of vinegar and water or vanilla and water. Leave door open overnight.
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@ADVANTAGES OF MICROWAVE COOKING
Economy
No preheating time is requtred in the microwave oven and food cooks in much shorter time so the
energy saved can be up to 70%.
Portability
There 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 Retention
Because of the shorter cooking time, foods are not overcooked or dried out, resulting in more
flavour and moisture remaining in food.
Speed
Food is cooked in approxrmately one-fourth of the time taken by conventional methods.
Easy to Clean
The 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 is
all that is necessary-no more dirty pots and pans to scrub.
Coolness
The mrcrowave oven does not heat up the kitchen. It remains cool and pleasant at all times.
Convenience
Food can be cooked In the dishes you serve at the table-no extra washing up. Left-overs can be
reheated and served without drying or loss of flavours. Entertaining becomes a dream. Meals can
be prepared in advance and reheated when guests arrive. Appetizers are easily heated wrthrn
minutes making entertaining fun. The convenience of microwave cooking can only be
experienced by owning a microwave oven.
Safety
One of the safest appliances in today’s modern kitchen IS a microwave oven. The absence of heat
makes it safe to operate without danger of burned fingers. There is no way the oven will operate
without the door being closed.
Simplicity
Sanyo have built their reputation on the srmplrcity of their appliances and the microwave oven is
no exception. Even a child WIII find it easy to use. Set the cooking time and press the start
button-it’s as simple as that.
Fast Thawing
Defrosting IS made easy with the microwave oven. No need to choose food from the freezer hours
before-30 minutes will defrost a chrcken and two steaks need only 10 minutes. The microwave
oven elimrnates the bacteria problem that often occurs when the housewife removes food from the
freezer to thaw on the kitchen srnk. Frozen casseroles can be thawed and reheated in a fraction of
the time normally taken.
Shiftworkers’ Dream
Three minutes is all it takes to reheat a plate of food from the refrigerator. Cook the family meal
and place hubby’s covered with glad wrap in the refrrgerator-no more complarnts about
“stewed-up” meals.
Weightwatching
There IS no need to add fats when cooking tn the microwave oven. Dieters can easily prepare
small 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 cooking
become Important. FolIowIng are some of the terms and cooking procedures that are Integral to
this new kind of cooking-along with an explanation of each.
Starting temperature of the food to be heated affects cooking time. Cooking time grven in
recipes is based on normal storage temperature of the ingredients,
For example, milk is usually used straight from the refrigerator. Therefore, any recipe that uses milk
assumes 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 some
extent.
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 the
canned 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 have
a basic structure that consrsts of molecules that are tightly packed together (a meat roast IS one
example). When this IS the case, it takes microwaves longer to penetrate and cook the food than
for a less dense Item. A more porous food (such as bread) absorbs microwaves faster and heats
through or cooks more qurckly.
Volume is a factor that affects cooking time in the microwave oven. Here the word volume refers
to the amount of food to be cooked. If you are baking several potatoes, the cooking time will be
longer 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 little
more than half the trme the recipe calls for. Keep checking at short intervals untrl the food is
cooked to your taste.
Arrangement of foods within the oven should be taken into consideration, If there are several
pieces 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, from
the 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 with
smaller 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 scoops
rather than one large mound. This way, dense foods get the greatest concentration of microwave
energy 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 the
dairy group fall into this category; cheese, eggs, milk, cream and sour cream. Cookrng at a hrgher
heat 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 container
will 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 recipes
for puddings and sauces call for containers that are larger than the quantity of liquid being cooked
to 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 and
sturdy 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 preserving
nutrients.
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 thickened
mixtures; the redistribution is accomplished simply by strmng. Always stir from the outside in, so
that 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 dark
coloured ingredients (such as chocolate, spices or parisian essence) are part of the recipe, the
lack of browning IS not apparent. At other trmes, glazes or frosting can be used or you can
sprinkle fine dried breadcrumbs or toasted ccconut around the sides and base of the greased
cake 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 container
unless the oven does not have a turntable. Chicken pieces, pork chops and other meats with
bones 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 is
really 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 to
finishing 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 time
to allow. With your own recipes, some experlmentatron may be necessary to gauge proper
standing 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
longest should be cooked first. The main dash (such as a roast or a casserole) should
first, then the vegetables and bread cooked or heated. Desserts can be made In the
unless they are to be served hot and in some cases can be cooking whilst the dinner
eaten e.g. baked apples.
cooked
be cooked
morning
is being
For dinner parties cook the complete meal earlier in the day, keep foods covered, reheat in the
microwave and place in a conventional oven or warmer on a very low heat setting along with the
dinner 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 be
concerned if water appears on the bench below the oven, this does not mean there is any
leakage from the oven only an excess buildup of moisture.
15
Do not operate the oven empty
Do not operate the oven if damaged. It is important that the oven door closes properly. Should
there be any damage to the hinges or any other part of the microwave oven, have it repatred by
a 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 food
but only out of the oven. Specially designed microwave thermometers can be purchased and
these 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 may
overheat.
Do not use narrow necked or sealed containers in the microwave oven as pressure could build
up 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.
16
STARTING
THE DAY
Scrambled Eggs
STARTING THE DAY
HOT CEREAL ................................................... 1.. .......
INDIVIDUAL CEREAL .................................. ......,.” .......
HOT GRAPEFRUIT ........................................... . .........
STEWED RHUBARB ......................................... . .........
STEWED PRUNES ............................................ . .........
SCRAMBLED EGGS ......................................... . .........
POACHED EGGS ............................................ ..‘..~ ......
FRIED EGGS USING BROWNING DISH .... 1.. ...... . .........
EGGS BENEDICT . ..~..1.“~...............~..+.................
.........
.
.........
OMELEITES ....................................................
HEARTY SAVOURY OMELElTE ..................................
EGG, BACON AND TOMATO .......................................
SAVOURY BAKED EGG ..............................................
CREAMED MUSHROOMS ...........................................
WELSH RAREBIT .......................................................
POTATO CAKES AND BACON ........................... . .........
LAMBS FRY AND BACON ...........................................
CURRIED MINCE ........................................................
BAKED BEANS AND SPAGHETTI ................................
TOMATOES ON TOAST .................... ..~............._ .........
SAVOURY TOMATO CUPS ............................... . .........
COFFEE ........................................................... . .........
HOT CHOCOLATE ......................................................
TEA ............................................................................
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“Starting the day” or breakfast is a very important meal. Usually about 12 hours have passed since
the last meal was eaten and the body needs refuelling. For most people, time is the factor that
prevents-a substantial breakfast being served. This is where your microwave oven will be invaluable to you; allowing you to serve an adequate breakfast to your family to start the day the
nutritional way.
Recipes chosen in this section are varied. However, you may have a favourite breakfast recipe
your family enjoys. Use these recipes as a guide for timings. Experiment and you will find it easy
to convert your favourite recipe for use in your microwave oven. Remember, open your oven
door and stir the food when necessary and you will find the food cooked perfectly to your taste.
INGREDIENTS
METHOD
1 l/2 cups rolled oats
3 cups water
‘12 teaspoon salt
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
METHOD -
l/3 cup rolled oats
%I cup water
dash salt
1. In cereal bowl combine all ingredients.
2. Microwave 1 l/2-2 minutes on HIGH, stirrlng once
3. Allow to stand II/,-2 minutes covered.
4. Serve with milk and sugar.
INGREDIENTS
METHOD
2
4
2
4
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 and
l/z teaspoon butter on centres.
3. Place fruit on pie plate or individual serving dishes,
mlcrowave W-4 rnlnutes on HIGH until heated
through.
4. Allow to stand 1 minute. Place a cherry In centre to
serve.
grapefruit
tablespoons brown sugar
teaspoons butter
maraschino cherries
‘7
.-
- -
.-
For 2 halves-microwave 2%-3 minutes
1 half -mcrowave 1’12 minutes
The more food placed into the microwave
oven the longer it takes to cook. The temperature of the food to be cooked will also make
a difference, food from the refriaerator will
t 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&om
temperature.
Illll=%~~ll I
19
INGREDIENTS
~.~
- -
METHOD
2 cups cut rhubarb
(Approximately 3 cm)
2 tablespoons water
4 tablespoons sugar
1 teaspoon lemon juice
pinch ground ginger
1. In medium size casserole dish, combine all ingredients
except sugar.
2. Cover, microwave 4 minutes on HIGH, stir.
3. Add sugar, cover, microwave on MEDIUM 2 minutes.
4. Allow to cool, covered.
INGREDIENTS
METHOD -
500 g (1 lb.) dried prunes
1 l/2 cups hot tap water
VI cup brown sugar
1 stick cinnamon
pinch ground allspice
1. In medium size casserole dish, combine prunes and
water. Allow to soak 11’2 hour.
2. Add rematnlng ingredients, stir, cover, mtcrowave
5 minutes on HIGH.
3. Allow to cool covered. Remove cinnamon stick before
sewing.
.! ,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.
_, , 1.; r- 1
INGREDIENTS
METHOD
1 tablespoon butter
1, In medium size casserole dish, microwave butter
30 seconds on HIGH.
2. Add eggs, milk, salt and pepper, and beat with a fork
to 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.
4 eggs
l/4 cup milk
l/4 teaspoon salt
dash pepper
SERVING SIZES FOR SCRAMBLED EGGS
EGGS
2
MILK
2 tablespoons
BUTTER
POWER
2 teaspoons
HIGH
TIME
11/2-Z
minutes
4
‘/n cup
1 tablespoon
HIGH
6
l/3
cup
2 tablespoons
HIGH
4?-5
minutes
2 tablespoons
HIGH
W - 6
minutes
8
J/2
cup
3-4 minutes
SALT & PEPPER TO TASTE. STIR HALF-WAY THROUGH COOKING
Time for cooking depends upon temperature of milk
and eggs, also size of eggs.
Above times are for 61 g eggs at room temperature
and milk from refrigerator.
20
Ramekins are ~dcal for poached eggs as each egg cooks Indlvldually
INGREDIENTS
METHOD
1 egg
V4 cup water
l/2 teaspoon white vinegar
pinch salt
1, Place water, vinegar and salt in ramekin. Microwave
45 seconds on HIGH.
2. Gently break egg into boiling water. Cover with glad
wrap.
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 eggs
1 teaspoon butter
hot buttered toast
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 be
careful not to overcook In microwave. Eggs
L. , “, .-. ’ should be at room temperature.
4 em=
*Yolks will be slightly runny,
so allow extra cooking
time if preference is for
firmer yolks.
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 you
normally
cover foods when using conventional methods.
This will retain moisture
and speed cooking.
21
INGREDIENTS ~--.--
~
1 English muffinhalved, toasted and buttered
2 slices of ham (approximately
size of muff ins)
2poachedeggs
(Refer recipe page 21)
Hollandaise sauce
paprika
-
METHOD ~
-
1. Arrange muffins on serving plate and top with slice of
ham, then eggs.
2. Spoon over sauce and sprinkle with paprika.
3. Microwave 45 seconds-l minute on HIGH, until heated
through.
a HOLLANDAISE SAUCE
INGREDIENTS
METHOD
VI cup butter
VI cup cream
2 egg yolks-well beaten
1 tablespoon lemon juice
112 teaspoon dry mustard
l/4 teaspoon salt
1. Place butter in glass jug. Microwave 1 minute on HIGH
until 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, the
following recipe should be used as a guide for method and quantities.
INGREDIENTS - --2 eggs-separated
2 tablespoons milk
l/4 teaspoon salt
dash pepper
2 teaspoons butter
pinch baking powder
(l/4 teaspoon for 4 eggs)
METHOD
1. 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 pie
to enhance omelette flavour.
22
I
INGREDIENTS
--
1 teaspoon butter
1 rasher bacon-chopped
1 small tomatopeeled and chopped
2 shallotstrimmed and chopped
dash pepper and salt
1. Place all ingredients, except eggs and parsley in a small
pie 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 forkdrawing 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.
2 eggslightly beaten
parsley
-
INGREDIENTS
METHOD ~
1 egg
METHOD-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.
1 rasher bacon
V2 tomato
INGREDIENTS
METHOD
1
l/z
1
1
1. Chop bacon, place in a ramekin, cover with paper
towelling.
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.
egg
rasher bacon
slice tomato
tablespoon grated cheese
INGREDIENTS
~-..-
250 g (l/2 lb.) mushrooms
I4 teaspoon salt
‘12 teaspoon pepper
1 tablespoon water
3 tablespoons butter
2 tablespoons flour
314 cup milk
METHOD
1. Peel and slice mushrooms. Place in a small microproof
casserole dish with salt, pepper, lemon juice, water and
butter,
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. Stir
half way and after completion of cooking. Serve on toast.
23
-
INGREDIENTS -
METHOD-- -
250 g (V2 lb.) cheese-grated
l/2 cup beer
l/2 teaspoon paprika
1 teaspoon worcestershire
sauce
5 drops tabasco sauce
2 eggs-lightly beaten
1. In a medium size mlcroproof casserole dish combine
paprika, mustard, sauces and beer. MIcrowave on
HIGH 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 then
combine well with remaining mixture.
4. Microwave on MEDIUM for 2’17 minutes, stirring frequently. Remove from oven and lightly whip with a wire
whisk untrl smooth. Serve on toast.
INGREDIENTS
METHOD
500 g (1 lb.) potatoes-boiled
1 tablespoon butter
V2 cup plain flour
l/2 teaspoon baking powder
VI teaspoon pepper
V2 teaspoon salt
2 teaspoons chivesfinely chopped
1 egg yolk
4 rashers bacon
4 teaspoons butter extra
Tomato wedges
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 HIGH
1 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 further
3 minutes and repeat cooking process with remaining
cakes and bacon. Serve with tomato wedges.
-
..~
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ai+
HINT
El
To
T o sseparate
e p a r a t e c o l dcoldb a c bacon
o n s l i cslices
e s e a easily,
s i l y , p lplace
ace
in microwave oven on HIGH
20-30 seconds. Allow to stand 3 minutes.
\
24
Potato
Cakes and Bacm
INGREDIENTS ~ ~
1 lambs fry
(approximately 5009-l lb.)
300 mls water
125 g (l/4 lb.) bacon rashers
1 small onion-finely sliced
1 l/2 tablespoons seasoned
flour
3 teaspoons butter
26
M E T H O D -
-~.
1. Cover the lambs fry with cold water and 1 teaspoon
salt. 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 and
add 1 teaspoon butter to drippings in dish.
6. Microwave on HIGH 30 seconds, Lay half meat slices
in single layer in dish. Microwave on HIGH
1 l/2 minutes,
7. Turn slices over and microwave a further 1 minute.
Remove slices and repeat cooking the remaining
bacon and meat. Remove from dish.
8. Add the last teaspoon butter and the onion to dish.
Microwave on HIGH lV2 minutes, Sprinkle with
reserved flour. Stir well and add water slowly, mixing
all 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 half
way.
INGREDIENTS ~ --~
METHOD-
1 dessertspoon curry powder
(or to taste)
1 teaspoon butter
l/2 teaspon sugar
2 medium onions
500 g (1 lb.) topside mince
1 large tomato
2 teaspoons lemon juice
1 tablespoon chutney
1 beef stock cube
Pepper and salt to taste
l/2 cup water + 2 tablespoons
extra
1 tablespoon flour
1.
Preheat browning dish on HIGH 6 minutes. Add curry
powder, butter, sugar and finely chopped onions.
Microwave on HIGH 2 minutes.
2. Add mince and break up with a fork. Microwave on
HIGH 6 minutes, breaking up mince every 2 minutes.
3. Add peeled and chopped tomato, lemon juice,
chutney, beef stock cube, pepper, salt and water.
4. Microwave on HIGH 5 minutes. Blend flour with
extra water and stir in briskly.
5. Microwave a further 3 minutes on HIGH, stirring until
thickened. Serve on toast.
INGREDIENTS _ --
M E T H O D -
425 g can baked beans or
spaghetti
1.
Empty beans or spaghetti into a small microproof
casserole dish. Cover.
2. Cook on HIGH for 3-4 minutes, stirring once.
3. Serve on toast.
INGREDIENTS -
METHOD _ -
2 tomatoes
salt and pepper to taste
1 dessertspoon butter
pinch of sugar
1. Slice tomatoes and place with remalnlng Ingredients into
a small microproof casserole dish, cover.
2. Cook on HIGH 2 minutes.
3. Serve on toast.
INGREDIENTS
METHOD
4 medium sized tomatoes
garlic salt
1. Cut tops off tomatoes and scoop out pulp. Sprinkle cups
with garlic salt and pepper.
2. Layer mushroom, cheese and egg, In each
tomato cup.
3. Arrange on plate and cover with glad wrap, cook on
HIGH 4 minutes.
pepper
cup mushrooms, finely
chopped
1 cup grated cheese
4 poached eggs
l/2
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 into
mlcrowave oven on HIGH for 2 minutes. Stir in 1 teaspoon
coffee and sugar to taste.
Blend desired quantity of cocoa or drinking chocolate with
sugar 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 for
2% minutes. Add tea bag and allow to steep for
30 seconds to 1 minute. Add milk and sugar to taste.
For more than 1 mug, allow extra cooking time.
2 mugs-4 minutes
4 mugs-7 minutes
27
APPETIZERS
Chicken Liver Pate
28
APPEllZERS
SPICY MEATBALLS ....................................................
SMOKED FISH DIP .....................................................
HAM AND PINEAPPLE-SWEET AND SOUR.. ................
STUFFED MUSHROOMS ............................................
CHICKEN LIVER PATE ................................................
ORIENTAL CHICKEN WINGS ......................................
OYSTER PAlTIES ......................................................
SMOKED OYSTER BITES.. ..........................................
ASPARAGUS BOATS ..................................................
PRUNE SAVOURIES ...................................................
TERIAKI STEAK ROLLUPS ..........................................
HAM ROLLUPS ..........................................................
SALMON AND ARTICHOKE MORNAY.. ........................
GARLIC PRAWNS .......................................................
29
30
30
30
32
32
32
33
33
34
34
34
35
35
The microwave oven IS ideal for appetlzers-they can be prepared days or weeks before, frozen
and then reheated and served piping hot In minutes. Surprise your guests with hot and tempting
snacks with a minimum of fuss.
- - .
INGREDIENTS
METHOD
1
large onion, finely
chopped
125 g mushrooms, finely
chopped
500 g minced topside
1
cup fresh breadcrumbs
1 teaspoon salt
XI teaspoon pepper
2 tablespoons chilli sauce
glack ginger (optional)
1. Melt butter in a 20 cm (8”) Poe plate on HIGH for
1 minute. Add onion and mushrooms and cook on
HIGH for 1’12 minutes. Stir well and continue cooking
a 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 of
walnuts. If desired, place a small sliver of ginger in the
centre of each ball.
3. Arrange half the meatballs on a plate and cook on HIGH
for 5 minutes.
4. Repeat with remaining meatballs.
29
INGREDIENTS
M E T H O D -. - -
200 g smoked fish
*/z cup milk
125 g cream cheese
1 tablespoon mayonnaise
sauce
V4 teaspoon salt
pinch white pepper
2 tablespoons chopped
shallots
1. Place smoked fish in a mrcroproof pie plate, pour milk
over fish and cover with glad wrap. Cook on MEDIUM
4 minutes. Allow to stand covered, while preparing
remaining mixture.
2. Beat cream cheese until softened. Add remarnrng ingredients and combine well.
3. Flake the drained smoked fish, reserving liquid. Stir
in the cream cheese mixture, adding 1 tablespoon of
reserved liquid. Beat well and place into serving bowl.
Chill well before serving.
4. Serve with savoury biscuits or toast fingers.
INGREDIENTS - ~
METHOD -- .1. Thread cubes of pineapple, ham, capsicum and a pickled onion onto skewers, starting and frnrshing with ham.
Approximately 20 skewers,
2. Arrange IO skewers on a serving plate brush with sauce
and microwave on HIGH for 2 minutes.
3. Repeat with remarntng skewers.
4. Serve with remaining dipping sauce,
450 g can pineapple pieces
2 ham steaks cut into cubes
1 red or green capsicum cut
into small cubes
150 g bottle sweet pickled
onions
small bamboo skewers
l
Dipping Sauce
INGREDIENTS
METHOD
XI cup pineapple juice
l/4 cup onion liquid
1 tablespoon tomato sauce
1 teaspoon cornflour
1. Combine pineapple juice, onion liquid and tomato sauce
in a small bowl. Blend cornflour with a small quantity of
cold water. Add to other ingredients.
2. Microwave on HIGH for 1 l/z minutes. Stir well.
INGREDIENTS -..--
METHOD -1. Wipe mushrooms, remove stems and reserve.
2. Trim stems and chop finely. Chop bacon and shallots.
Place into a small bowl and microwave on HIGH
1 minute.
3. Add breadcrumbs and seasonings and mix well. Place
a heaped teaspoon of this mixture into each mushroom.
Sprinkle with cheese if desired.
4. Place mushrooms into a microproof pie plate and dot
butter between mushrooms, cover with glad wrap.
5. Microwave on HIGH for 3 minutes.
medium sized mushrooms
approximately 6 cm (2112”)
in diameter
rasher bacon
shallots
tablespoons fresh
breadcrumbs
112 teaspoon dried parsley
flakes
pepper and salt
2 teaspoons butter
grated cheese (optional)
Ham and Pineapple-Sweet and Sour b
30
INGREDIENTS-‘--
METHOD
1 clove garlic, crushed
2 rashers bacon, chopped
1 small onion, chopped
pinch nutmeg
l/2 teaspoon salt
l/4 teaspoon pepper
pinch dried herbs
500 g chicken livers
2 tablespoons Grand
Marnier
2 tablespoons cream
chopped 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 and
trimmed 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 thoroughly
before serving with croutons or toast fingers.
INGREDIENTS
METHOD -‘~“-
‘h cup dark soy sauce
1 teaspoon sherry
‘/2 teaspoon sesame oil
1
clove garlic, crushed
‘12 teaspoon
ginger
1
tablespoon peanut oil
1
tablespoon honey
500 g Chicken wings
toasted sesame seeds
1. Combine soy sauce, sherry, oils, garlic, ginger and
honey. 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 for
IO minutes.
4. Serve hot or cold.
INGREDIENTS --
METHOD
1 small bottle oysters
1 tablespoon butter
1 chopped shallot
VI teaspoon pepper
l/4 teaspoon salt
1 tablespoon flour
l/2 teaspoon lemon juice
r/4 cup milk
VI cup oyster liquid
1 pkt oyster patty cases
r.’ ! p, \ ,
-, If desired, marinade may be heated and served
‘T\p :: with wings.
1 \<>I ’ I’
1. Drain oysters. Reserve liquid.
2. In a microproof jug, place butter, shallot, pepper and
salt. Microwave on HIGH 45 seconds. Stir in flour, lemon
juice and combine with milk and oyster liquid. Stir well.
3. Microwave on HIGH 11,‘~ minutes. Stir half way. Add
drained oysters.
4. Place cases on a paper towelling-lined plate. Spoon one
oyster and sauce into each one.
5. Microwave, arranged in a circle, on HIGH for
IV2 minutes. Stand 1 minute.
Makes 12 patties-these retain heat very well, so more
can be prepared while serving the first quantity.
32
INGREDIENTS
METHOD
1 tablespoon butter
1 tablespoon flour
112 cup milk
1 teaspoon tomato paste
105 g can smoked oysters
12 ready cooked oyster patty
cases
1. Melt butter in a microproof bowl on HIGH 45 seconds.
Add flour, stir well, return to mlcrowave and cook on
HIGH 30 seconds. Add milk gradually, stirring well and
mlcrowave on HIGH 45 seconds, stir and cook a further
1 minute.
2. Add tomato paste, lemon juice, salt and pepper and stir
well.
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 before
serving to allow pastry to firm.
4. Garnish with lemon and parsley.
-_
.-
INGREDIENTS - ~
METHOD- --
1 tablespoon butter
1 tablespoon flour
l/4 cup milk
l/4 cup asparagus liquid
1 tablespoon grated tasty
cheese
pinch cayenne pepper
330 g can asparagus spears
drained
12 ready cooked savoury
boats
1. Melt butter in a microproof bowl on HIGH 45 seconds.
Add flour, stir well, return to mlcrowave and cook on
HIGH 30 seconds. Add milk and asparagus liquid,
stlrrlng well and microwave on HIGH 45 seconds, stir
and cook a further 30 seconds.
2. Add grated cheese, cayenne, salt and pepper, and
stir well.
3. Reserve tips from asparagus for decoration. Chop
remainder 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 before
serving. 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
after a shave-saturate a hand towel in cold
water, wrings out and place in microwave
oven for one minute on HIGH to steam.
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33
--
INGREDIENTS
M E T H O D --.
1 teaspoon butter
12 blanched almonds, halved
24 prunes
3 rashers bacon
toothpicks
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 almond
halves. Cut bacon into 5 cm (2”) pieces and roll around
each prune. Secure with toothpicks. Place onto paper
towelling on a plate
INGREDIENTS
METHOD
500 g (1 lb.) topside steak
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.
230 g can water chestnuts
l/2 cup bottled teriyaki sauce
I
l
.
Homemade Teriyaki Sauce
Combine: 1 teaspoon minced dried onion
l/4 teaspoon minced dried garlic
V2 teaspoon ground ginger
2 tablespoons soy sauce
2 tablespoons oil
2 tablespoons sherry
INGREDIENTS
METHOD
250
1
salt
1
1. Combine potato, salt, pepper and onion and place
a 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.
g sliced ham
cup mashed potato
and pepper to taste
small onion finely
chopped
toothpicks
)I“9 ;.
‘7 May be cut in halves; secure each half with
:I:+\? + ‘j toothprcks for appetizers.
L: -, \J / J
34
INGREDIENTS
METHOD
250 g can salmon
470 g can artichokes
60 g butter
3 tablespoons plain flour
1 l/2 cups milk
‘12 cup sour cream
l/2 teaspoon prepared
mustard
60 g cheddar cheese-grated
185 g can champignons,
drained
salt and pepper o taste
‘12 cup crushed cornflakes
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 on
HIGH, stir.
3. Gradually add milk, stir until combined, add sour cream
and cook on HIGH 4 mrnutes. StIrrIng twice during cooking.
4. Add mustard and grated cheese, microwave on HIGH
1 minute to melt cheese.
5. Add salmon with half the reserved liquid, artichokes and
champignons to sauce, stir until combined. Season with
salt and pepper.
6. Pour into individual dishes or one large dish. Sprinkle
with combined cornflakes and extra grated cheese and
dot with butter. Mrcrowave on HIGH l-2 minutes,
depending on size of dishes and serving temperature.
60 g grated cheddar
cheese-extra
1 tablespoon butter. extra
If desired, mornay may be browned under convenI g rr‘IIer or In browning oven.
INGREDIENTS ~ -
METHOD
500 g green prawns
l/3 cup peanut oil
2 cloves garlic, crushed
shallots
2 tablespoons dry sherry
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.. .............................................
CREAM OF CHICKEN SOUP .......................................
CHICKEN & VEGETABLE SOUP ..................................
TANGY TOMATO SOUP ..............................................
SPLIT PEA SOUP.. ......................................................
CREAM OF OYSTER SOUP .........................................
CHILLED CARROT & ORANGE SOUP.. ........................
PUMPKIN SOUP.. .......................................................
GREEN PEA & HAM SOUP.. ........................................
BEEF VEGETABLE SOUP ...........................................
SEA FOOD CHOWDER ...............................................
MUSHROOM SOUP ....................................................
37
38
38
39
39
39
40
40
40
42
42
43
\
Soups can be easily cooked in the microwave oven and the flavour and colour retention in
vegetables IS greater than soup cooked by conventional methods. All that is required is a large
microproof 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 distribute
the heat. If covered, the soup will reheat in less time.
INGREDIENTS
~-
3 large onions, sliced
V2 teaspoon sugar
2 x 450 g cans beef
consomme
450 g can water
V2 cup dry white wine
sauce
112 teaspoon pepper
V2 teaspoon paprika
salt to taste
6 slices French bread, toasted
grated Parmesan cheese
METHOD
1, Place onions, sugar and butter in a large casserole dish,
cover. Microwave on HIGH 6 minutes until onions are
tender.
2. Add consomme, water, wine, sauce, pepper and
paprika. Cover and microwave on HIGH 10 minutes.
3. Stir and reduce power to MEDIUM. Microwave a further
10 minutes. Adjust seasonings.
4. Spoon Into serving bowls, top wrth toast and sprinkle
with cheese. Microwave 3 bowls at a time on HIGH
45 seconds to melt cheese, or put under a conventional
grill to melt cheese.
37
INGREDIENTS
-
500 g chicken pieces, trimmed
1 medium onion, roughly
chopped
1 small carrot, roughly
chopped
1 stick celery, roughly sliced
1 teaspoon salt
2 sprigs parsley
2 chicken stock cubes
2 cups water
3 tablespoons flour
2 cups milk
‘12 teaspoon salt
l/2 teaspoon pepper
l/4 teaspon nutmeg
2 chopped shallots
l/2 cup cream
1 tablespoon chopped
parsley
30
METHOD
1. In a large microproof casserole dish, place the first
8 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 HIGH
45 seconds, stir in flour and microwave a further
45 seconds. Stir well.
4. Gradually blend in the milk, then all the other rngredrents,
including chicken meat and reserved stock, except
cream and parsley.
5. Microwave on HIGH 15 minutes, strmng occasionally
until boiling and thickened.
6. Stir in cream and parsley before serving.
+H,
>
‘-1, Do not use boiling or steaming fowl In the
~&TE< microwave oven as the quickness of cooking
L! LL,‘T:-a’ will not tenderise
INGREDIENTS
METHOD ----
500 g chicken pieces, trimmed
1 teaspoon salt
1 bouquet garni
2 cups water
1 medium carrot, diced
1 medium parsnip, diced
1 large onion, chopped
2 stalks celery, sliced
2V2 cups water, extra
l/2 cup fine egg noodles
parsley
1. In a large microproof bowl or 3 litre casserole dish, place
chicken pieces, salt, bouquet garni and water. Cover
and microwave on HIGH 15 minutes.
2. Discard bouquet garni. Remove chicken and dice the
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.
INGREDIENTS ~-- --
METHOD -
1 tablespoon butter
1 medium onion, finely
chopped
l/2 teaspoon salt
l/2 teaspoon dried herbs
1 teaspoon sugar
2 bacon stock cubes
2 x415ml cans tomato puree
415ml milk
2 tablespoons cream
chopped parsley or mint
to taste
1, Place first 5 ingredients in a large microproof casserole
dish. 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.
INGREDIENTS
METHOD
1
cup split peas
8 cups water
1
medium onion, diced
medium carrot, diced
1
125 g bacon pieces
2 beef stock cubes
1 sprig mint
1, In a large microproof bowl or casserole dish, place peas
and water. Soak overnight.
2. Add all other ingredients except salt and pepper.
3. Remove any scum and stir soup. Mrcrowave on
MEDIUM 25 minutes. Stir occasionally.
4. Remove bacon pieces and chop finely. Sieve or blend
the soup in an electric food processor and return with
the bacon to bowl. Adjust seasonings.
5. Microwave on HIGH 6-8 minutes. Serve with croutons.
INGREDIENTS
METHOD
1 large bottle oysters
2 tablespoons flour
1% cups milk
1 chicken stock cube,
crumbled
1 teaspoon salt
l/4 teaspoon pepper
l/2 teaspoon Worcestershire
sauce
l/2 teaspoon sugar
1 tablespoon dry sherry
2 teaspoons chopped
parsley
1. Drain oysters, reserve liquid. Chop half oysters, reserve
whole oysters for serving.
2. In a medium size casserole dish melt butter 40 seconds
on HIGH. Add flour, combine well and microwave on
HIGH 40 seconds. Gradually add milk, stirring well, to
combine.
3. Add reserved oyster liquid, chopped oysters, stock
cube, salt, pepper, sauce, lemon juice and sugar. Stir
well to combrne. Microwave on HIGH 6-7 mtnutes,
stirring every minute until bubbling.
4. Stir in sherry, chopped parsley and reserved whole
oysters. Stand for 2 minutes covered.
39
INGREDIENTS
1
large onion, sliced
500 g carrots, thinly sliced
3
3
1
chicken stock cubes
cups water
teaspoon
sugar
l/4 teaspoon nutmeg
VI teaspoon cinnamon
1112 cups fresh orange juice
salt to taste
METHOD
In a large microproof casserole dish, melt butter on HIGH
40 seconds. Add onions and cook on HIGH 3 minutes.
Add carrots. Dissolve stock cubes In water and add half
quantity to dish with sugar, nutmeg and cinnamon.
Cover and microwave on HIGH 12 minutes.
Add remaining stock and puree all in an electric food
processor.
Stir In the orange jute. Season to taste with salt and chrll
well before serving.
INGREDIENTS
METHOD
500 g pumpkin, skinned and
cubed
1 tablespoon butter
300 mls water
1
chicken stock cube
300 mls milk
1 teaspoon salt
V2 teaspoon ginger
V2 teaspoon sugar
V2 teaspoon mixed spice
I4 cup cream
2 tablespoons finely
chopped ham
1. Place pumpkin, butter, water and chicken cube in
a large casserole dish. Cover and mrcrowave on HIGH
8 minutes.
2. Add the milk and spices. Blend in electric processor until
smooth. Stir in cream and ham.
3. Reheat 4-5 minutes on HIGH. Do not allow to boil.
INGREDIENTS ~---‘.-.-
METHOD
500 g packet minted
frozen peas
125 g ham, chopped roughly
1
chicken stock cube
300 mls water
300 mls milk
‘12 teaspoon onion salt
pinch nutmeg
V2 cup cream
2 teaspoons brandy
1
tablespoon chopped chives
croutons for serving
1. In a large microproof casserole dish, place peas, ham,
stock cube and water. Cover, mrcrowave on HIGH
8 minutes.
2. Blend ingredients in an electric food processor until
pureed.
3. Return to casserole dish. Add milk, onion salt, pepper,
nutmeg, cream and brandy. Microwave on HIGH
6-7 minutes, stirring occasionally. Do not boil. Stir In
chives.
4. Serve with croutons.
Pumpkin Soup b
40
INGREDIENTS ~-
METHOD
500
1
1
1
1
1
1
1
3
8
1. In a large microproof bowl or casserole dish, place
mince, bacon and onion, Microwave on HIGH 6
minutes, 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 before
serving.
g topside mince
rasher bacon, chopped
medium onion, diced
small carrot, diced
small parsnip, diced
medium potato, diced
small turnip, diced
stick celery, finely sliced
beef stock cubes
cups water
‘/2 cabbage,
shredded
1
large tomato, skinned
andchopped
‘h cup frozen peas
‘/2 cup small soup noodles
1 l/2 teaspoons salt
112 teaspoon ground black
Pww
parsley
42
i
,g;-:’ Topside steak should be trimmed of all fat prior
C’
i to mincing,
(1 L-J j .i-' I\
INGREDIENTS ~.- --I’-
METHOD
250 g cooked prawns
1
small bottle oysters
1
x 125 gcan crab meat
1
cup water
l/2 cup dry white wine
1
medium onion, chopped
250 g scallops
3 shallots, finely chopped
3 tablespoons flour
‘/2 teaspoon salt
‘h teaspoon pepper
‘/2 teaspoon dried parsley
flakes
M
cup cream
2’12 cups milk
1 Shell and devein prawns. Chop prawns roughly.
Reserve shells. Drain oysters, cut in halves, reserve
liquid. Drain crab, remove cartilage and flake. Combine
reserve liquids with water, wine, onion and prawn shells
in a large microproof casserole dish. Microwave on
HIGH 8 minutes. Strain and return stock to dish.
2 Remove beard from scallops, cut into small pieces
including coral and add to liquid wrth lemon jute.
Microwave on HIGH 3 minutes. Drain immediately,
reserve liqurd and add scallops to other seafoods.
r)a. Clean
I
casserole dish, add butter and shallots. Microwave
on HIGH 2 minutes. Star in flour, salt, pepper and parsley
flakes. Microwave on HIGH 45 seconds. Stir in cream
and milk gradually. Combine well and microwave on
HIGH 1Ominutes~ Stirring frequently until smooth.
4. Add seafoods, microwave on DEFROST 5 minutes,
Serve with hot crusty rolls.
INGREDIENTS
METHOD -~
500 g fresh mushrooms
1 small onion, finely
chopped
2 tablespoons flour
600 mls milk
1 tablespoon sherry
l/2 teaspoon salt
l/4 teaspoon nutmeg
sour cream, chives
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 and
nutmeg.
4. Microwave on HIGH 8 minutes stirring occasronally until
smooth and bubbling.
5. Serve with a dollop of sour cream In each bowl. Sprinkle
with chopped chives.
43
Oysters Mornay
44
SEAFOOD
,
,-
OYSTERS KILPATRICK ...............................................
COQUILLES ST JACQUES ..........................................
LOBSTER THERMIDOR ..............................................
OYSTERS MORNAY ...................................................
SEAFOOD NEWBURG ................................................
FILLETS POACHED IN WINE .......................................
CHINESE BREAM .......................................................
EASY PARTY CASSEROLE .........................................
TROUT WITH BACON AND ONIONS ............................
BAKED WHOLE SNAPPER ..........................................
SATE PRAWNS.. .........................................................
BROWNING DISH FRIED BREAM ................................
CURRIED PRAWNS ....................................................
SALMON RING MOULD ..............................................
TUNA-RICE PIE ..........................................................
DANISH FISH BALLS ..................................................
LEMON BUlTER STEAMED FILLETS ..........................
FILLETS ALMONDINE.. ...............................................
45
46
46
47
47
48
48
48
49
49
51
51
52
52
53
53
54
54
The delicate texture of fish and seafood require minimal cooking to preserve their naturally tender
flesh. The speed of mrcrowaving enhances the flavour and provided ftsh is not overcooked, you
will 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 during
cooking and test. Allow a short standing time out of the oven prior to serving; the fish will continue
to cook while standing. Fish fillets will take approx. 4 minutes per 500 g to cook. NEVER OVERCOOK as this will toughen the flesh and be especially careful with shellfish as it toughens quickly.
INGREDIENTS
METHOD
12 oysters in half shell
1 rasher bacon, chopped
1 tablespoon worcestershire
sauce
1 tablespoon sherry
parsley 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.
45
INGREDIENTS
500 g (1 lb.) fresh Tasmanian
scallops
VI cup butter
‘h cup celery, finely chopped
l/2 cup mushrooms, wiped
and sliced thinly
2 tablespoons finely
chopped capsicum
2 finely chopped shallots
'/2 cup dry white wine
'/2 teaspoon salt
‘h teaspoon pepper
1
bay leaf
2 tablespoons flour
2 tablespoons milk
1
egg yolk
2 tablespoons cream
l
METHOD ~-- --- . 1. In medium size casserole dish, place butter, celery,
mushrooms, capsicum, shallots. Cover and microwave
on HIGH 2 minutes.
2. Trim scallops, cut in halves, add to dish with wine, bay
leaf, pepper and salt.
3. Cover, microwave on HIGH 3% minutes. Discard bay
leaf.
4. Drain and reserve liquid.
5. Combine flour and milk. Add reserved liquid and
microwave on HIGH 2 minutes, stirring every 30
seconds.
6. Return scallops and vegetables to sauce. Beat egg yolk
with cream and fold in well.
7. Microwave on HIGH 2 minutes, stir after 1 minute and
after completion of cooking.
8. Spoon into scallop shells or individual serving dishes.
Sprinkle with buttered breadcrumbs and microwave on
HIGH l-11/2 minutes,
Buttered Breadcrumbs
INGREDIENTS
-
4 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 course
6-8 as an entree
INGREDIENTS
METHOD ~-
2 small cooked lobsters
approx. 625 g (1% lb.) each
1 cup sliced mushrooms
3 chopped shallots
1. Cut lobsters in halves. CleanRemove meat and slice.
Reserve.
2. In a small casserole dish, place butter, mushrooms,
shallots, salt and pepper. Microwave on HIGH
2 minutes. Stir after 1 minute.
3. Blend flour, mustard and nutmeg with creamStir into
mushroom mix. Add sherry and sauce. Combine well.
4. Microwave on HIGH I minute. Stir and microwave on
MEDIUM 2 minutes. Stir.
5. Spread about 1 tablespoon mixture in each lobster
shell.Return meat to shells and spoon remaining sauce
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.
l/4 teaspoon nutmeg
2 tablespoons flour
l/2
teaspoon salt
l/4 teaspoon pepper
l/2 teaspoon worcestershire
sauce
1 cup cream
3 tablespoons grated cheese
buttered breadcrumbs
(refer Coquilles St Jacques)
46
INGREDIENTS
18 oysters in half shell
1 tablespoon butter
1 small shallot, finely
chopped
V4 teaspoon salt
dash pepper
l/4 teaspoon dry mustard
1 tablespoon flour
l/2 cup milk
r/2 cup grated cheese
1 teaspoon mayonnaise
2 tablespoons dry
breadcrumbs
2 tablespoons finely grated
cheese
paprika
METHOD ----
INGREDIENTS ~- -
METHOD - .
375 g (3h lb.) cooked seafood
lobster, crab or prawns or
combination
1 l/2 tablespoons flour
1 cup cream
2 egg yolks, lightly beaten
VI 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 frequently
until mixture thickens.
4. Let stand, covered, 3 minutes. Serve over race or with
croutons.
1. Place butter and shallot in a microproof jug. Microwave
on HIGH 30 seconds.
2. Mix in salt, pepper, mustard and flour. Add milk and stir
well.
3. Microwave on HIGH 1% minutes. Stir in cheese, lemon
juice and mayonnaise. Mix well.
4. Spoon over oysters evenly. Combrne dry breadcrumbs
and cheese. Sprinkle over oysters and dust with paprika.
5. Arrange in a crrcle on turntable. Microwave on
HIGH IV2 minutes.
5, These can be browned under a preheated
$@E; grrjjer tf preferred,
1‘,. *,> .I\
Warm lemons, oranges or grapefruit on
HIGH for 30 seconds to release more juice.
Let stand for 3 minutes before squeezing.
Jars may be sterilized
in the microwave oven
by filling with water and boiling.
Never Seal with lids on-jars must be
left o p e n .
47
INGREDIENTS
METHOD
1 small onion chopped
V.I teaspoon dried basil
pinch sugar
1 teaspoon chopped
parsley
500 g (1 lb.) fish fillets
salt and pepper
VI cup dry white wine
1. Place butter, onion, basil, sugar, parsley and lemon juice
in medium size casserole dish. Microwave on HIGH
1 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.
INGREDIENTS----
METHOD
~
L-I
<l I-I.-pJL’z&
,<.yo r, j
\v/-
Juices can be thickened if desired by blending
1 teaspoon cornflour with a little cold water and
added to juice. Stir well and microwave on
HIGH 1-l 5’2 minutes until bubbling. Stir well
and spoon over fish.
-
-
2 whole bream
approx. 375 g (%I lb.) each
‘12 cup water
112 teaspoon salt
2.5 cm (1”) piece green
ginger (grated)
2 shallots
2 tablespoons oil
ginger (extra)
salt and pepper
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 and
spoon the juices over.
INGREDIENTS
METHOD’
750 g (1 V2 lb.) fish fillets
l/2 teaspoon onion salt
Freshly ground pepper
parsley
450 g can cream of oyster
soup
Butter
Buttered breadcrumbs (refer
Coquilles St. Jacques)
Lemon wedges for garnish
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 undiluted
soup over. Repeat layers.
4. Cover with lid. Microwave on MEDIUM 9 minutes. Stir
lightly.
5. Remove lid, sprinkle breadcrumbs over top, mrcrowave
on HIGH 1 minute,
.r+1.,
‘7
A small jar of drained chopped oysters can
$& be added at the end of step 4. Sprinkle with
l-1 \ &’ breadcrumbs. Microwave 2 minutes.
48
-
--_-.
INGREDIENTS
METHOD
2 trout, approx. 250 g
(V2 lb.) each
salt and pepper
2 rashers bacon
2 dessertspoons butter
1 small onion, sliced into rings
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 -
METHOD ~ - - ~.
1 whole snapper
750 g (IV2 lb.)
juice ?4 lemon
paprika
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. Add
onion and celery. MIcrowave on HIGH 2 minutes.
3. Combine with remaining stuffing ingredients. Fill cavity
of fish. Reserve some for top of fish. Secure cavity with
toothpicks.
4. Slash skin of fish 3 times. Place 2 layers of paper towelling on turntable and lay fish on this. Sprinkle with paprika
then the rematning stuffing, Wrap a small piece of fotl
over 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 of
a knife.
6. Slide onto serving plate and decorate with parsley sprigs
and lemon slices. Place a stuffed olive in eye cavity.
astuffing
INGREDIENTS:
cup butter
1 small onion, finely chopped
l/2 stick celery, finely chopped
1 cup fresh breadcrumbs
1 tablespoon chopped parsley
l/2 teaspoon salt
VI teaspoon pepper
l/2 teaspoon dried mixed herbs
garnishes-parsley sprigs
lemon slices
stuffed olive
5’4
49
INGREDIENTS
METHOD
500 g (1 lb.) green prawns
1 large onion
1 tablespoon oil
2 teaspoons water
1. Shell prawns. Slit down back, just enough to remove
vein.
2. Combine marinade ingredients, add prawns and mix
well. Allow to stand 2 hours,
3. Peel onron, cut in half then into wedges and separate
preces. Place into small casserole dish with the oil.
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
Marinade
INGREDIENTS: VI teaspoon five-spice powder
l/4 teaspoon curry powder
l/a teaspoon sugar
2 dessertspoons sate sauce
1 teaspoon soy sauce
2 teaspoons dry sherry
5 drops tabasco
garnishes
INGREDIENTS
METHOD
6 bream fillets
approx. 500 g (1 lb.)
seasoned flour or commercial
fish coating mix
2 tablespoons oil
lemon wedges
1. Wash fish and pat dry. Shake fillets in bag contarntng
seasoned 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. Wipe
dish with paper towelling,
6. Add remaining butter and oil to dish. Microwave on
HIGH 2 minutes.
7. Add the remaining ftllets and cook as above.
8. Serve with lemon wedges.
Other fish can be used instead of bream but
must be thin, flat fillets.
4 Trout with Bacon and Onions
51
INGREDIENTS
750
52
a (lV2
METHOD
lb.) cooked orawns
peeled
’
’
small onion, thinly sliced
1
1
stick celery, thinly sliced
'/2 red capsicum, thinly sliced
1 dessertspoon curry
powder (or to taste)
'/2 teaspoon salt
'/2 teaspoon black pepper
'/2 teaspoon sugar
1
cup shredded cabbage
'/2 cup frozen peas
chicken stock cube
1
‘h cup sherry, 1 l/2 cups water
level tablespoon flour
1
1
level tablespoon cornflour
4 tablespoons cream
2 teaspoons chopped
parsley
1. In a medium-large size casserole dish, place butter,
onion, celery andcapsicum. Microwave on HIGH
2 minutes.
2. Mix in curry, pepper, salt, sugar and lemon juice.
Microwave on HIGH 1 minute.
3. Add cabbage, peas, crumbled stock cube, water and
sherry. 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 MEDIUM
2 minutes, stirring twice.
5. Fold through prawns and parsley. Combine thoroughly.
Microwave on MEDIUM 21/2 minutes.
INGREDIENTS
METHOD
220 g can salmon
440 g can salmon
Butter and dry breadcrumbs
tablespoons finely chopped
shallots
celery
red capsicum
teaspoons lemon juice
l/2 teaspoon salt
VI teaspoon pepper
1 tablespoon finely chopped
parsley
2 cups fresh breadcrumbs
4 eggs, lightly beaten
1. Grease a 20 cm (8”) savarin mould (ring dish) or round
dish with glass in centre, with butter and coat with dry
breadcrumbs.
2. Drain both cans of salmon, remove skin and bones, and
flake. Combine with other ingredients and fold in the
^II^
YI&P~
3. Spoon Into the mould and lightly press down with back
nf
I. nnnnn
-r---’ ”
4. Microwave on HIGH IO minutes.
5. Invert onto serving dish. Centre can be filled with
creamed mixed vegetables. Otherwise, leave covered
and refrigerate to serve cold and fill centre with potato
salad.
INGREDIENTS
METHOD
2 cups cooked rice
2 level tablespoons butter,
melted
1 egg, lightly beaten
220 g can tuna
2 tablespoons flour
V2 teaspoon dry mustard
V2 teaspoon salt
VI teaspoon pepper
1 cup milk
2 tablespoons finely grated
cheese
parsley
1 egg, well beaten
paprika
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 rice
case.
3. Make sauce by melting butter 30 seconds on HIGH.
Stir in flour, mustard, salt and pepper. Add milk and
reserved liquid. Stir well and microwave on HIGH
2% minutes, stirring frequently.
4. Remove from oven and stir in cheese until melted. Add
lemon juice and parsley, and fold in egg.
5. Pour into tuna-rice shell, dust wtth paprika and
microwave on HIGH 4 minutes. Reduce setting to
MEDIUM for 7 minutes, until top is very firm.
6. Allow to stand 5 minues before slicing,
INGREDIENTS
METHOD
500 g (1 lb.) fish fillets, boned
1 large onion
1 medium carrot
1
cup fresh breadcrumbs
1 teaspoon salt
V2 teaspoon pepper
1
egg
1 tablespoon butter
2 medium size onions, extra
425 g can tomatoes
pepper and salt extra
2 teaspoons chopped
parsley
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 HIGH
30 seconds. Add the extra onions, sliced thinly.
4. Cover and cook on HIGH 2 minutes. Add the drained
tomatoes, broken up Into the onions. Microwave on
HIGH 4 minutes. Stir. Add pepper and salt.
5. Place fish balls Into the mixture. Cover. Microwave on
HIGH 4 minutes.
6. Re-arrange and turn fish balls. Sprinkle with parsley.
Microwave covered on HIGH 2 minutes. Stand 2
mtnutes.
7. Lift fish balls onto serving dish or plates. Spoon tomatoonlon mix over top and drizzle juice over.
Canned mackerel or salmon can be substituted
Serve with boiled race
ce served chilled as an appetizer
53
I
INGREDIENTS
METHOD
500 g (1 lb) fish fillets
112 teaspoon grated lemon
rind
salt and pepper
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) frozen
flounder
2 tablespoons slivered
almonds
salt and pepper
paprika
1. In a Pyrex pie plate, place butter and almonds.
Mrcrowave on HIGH 5 minutes until almonds are
golden. 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 with
paprika.
5. Cover with paper towelling. Microwave on HIGH
4 minutes.
6. Place fish on serving plates. Drizzle juice over and
sprinkle with reserved almonds.
II
54
When covering dishes V#h g&d timp, place
firmlv over container. mUw sure there is
II
POULTRY
POULTRY ROASTING CHART .....................................
ROAST CHICKEN .......................................................
CHICKEN & MUSHROOM CASSEROLE .......................
CURRIED CHICKEN PIECES ............................. . .........
CHICKEN SATAY ........................................................
COQ-AU-VIN ...............................................................
CHICKEN SLICE .........................................................
BARBECUE CHICKEN LEGS WITH BANANAS.. ............
LEMON CHICKEN .......................................................
HONEY SPICED CHICKEN ..........................................
CHICKEN IN CHAMPAGNE ..........................................
ROAST TURKEY ............................................... . .........
FORCEMEAT STUFFING ................................... i.. .......
WALNUT STUFFING. ...................................................
SAGE & ONION STUFFING.. ...... ... . ..............................
ORANGE ROAST DUCK.. ............................................
57
57
58
58
59
60
60
60
62
62
63
63
63
64
64
64
Poultry IS superb in a mrcrowave oven as the flavour and moisture are retained. Ensure that
poultry IS fully thawed prior to cooking; the microwave oven will do this in a much shorter time
than 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 seasoned
salt or chicken seasoning, the end result IS delicious. If you own the microwave oven with
a browner system the poultry will crisp and brown naturally. Follow instructions supplied with
your oven.
Always allow a standing time for poultry at the completton of cooking. This allows the interior of
the bird of finish cooking without toughening the delicate breast meat. Remove the bird from the
baking dish, wrap in foil and allow to stand 15 minutes prior to carving. The foil retains the heat
within 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 of
legs (areas where there is not as much meat). Cover these areas half-way durtng cooking with
strrps of aluminium fotl to prevent over cooking. Always make sure that foil does not touch the side
walls 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.
56
Poultry
Setting
Chicken (Whole)
Chicken (Pieces)
with bone
Chlckcn (Fillets)
Turkcy(Wholc)
Reduce to
Turkey
(Hlndquaflers)
Duck
HIGH
10 min.
per 500 g
-_---
185’F/85’%
Standlng
Time
15 minutes
HIGH
8-i 0 min. per 500 g
185°F/85”C
10 minutes
HIGH
HIGH
MEDIUM
6 min. per 500 g
10 min.
10 min. per 500 g
17O”F/75”C
Nil
1 770F/80°C
15-20 minutes
HIGH
8-9 min. per 500 g
177”F/8O”C
10 minutes
HIGH
8 min. per 500 g
1 77°F/800C
15 minutes
Approximate
Cooklng Time
Thermometer or
Meat Probe SettIny
INGREDIENTS
METHOD
No. 15 chicken (1.5 kg)
1 onion
Seasoned salt or barbecue
sprinkle
1. Wash and dry chicken, place breast side down into a
mlcroproof baking dish. Cut onion Into quarters and
place Inside bird. If desired, legs may be secured
together with string or an elastic band.
2. Sprinkle with seasoned salt or barbecue sprinkle and
cover with paper towelling.
3. Microwave on HIGH 15 minutes. Turn chicken over and
cook a further 15 minutes.
4. Remove chicken from baking dish, wrap in foil and allow
a standing time of 1.5 minutes before serving.
T ‘-
i, Your favourite stuffing may be used to season
;21~-\~j c h’IC en
k coo
; k’Ing t’Ime remains the same.
L,d
Prepare and cook roasts for dinner first.
Allow to stand wrapped in foil to keep hot
while vegetables cook.
57
INGREDIENTS
No. 13 chicken, cut into
sewing pieces
250 g fresh mushrooms,
sliced
1 green capsicum, sliced
1 medium onion, chopped
4 teaspoons cornflour
225 g can tomatoes
chopped parsley
INGREDIENTS
‘--
1 kg chicken pieces
1 tablespoon oil
1 tablespoon butter
1 onion, chopped
2 sticks celery, sliced
1 cooking apple, chopped
1 tomato, skinned and
sliced
1 green capsicum, chopped
1 tablespoon curry powder
1 tablespoon flour
1 l/2 cups chicken stock
METHOD
1. 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 for
5 minutes. Turn chicken pieces over and cook a further
5 minutes. Drain chicken pieces.
3. Place mushrooms, capsicum and onion into browning
dish and cook on HIGH 3 minutes.
4. Blend cornflour with a small quantity of water, add to
browning dish with crumbled stock cubes, tomatoes and
tomato liquid. Season with salt and pepper. Return
chlcken pieces to dish and stir well.
5. Cover with IId and cook on HIGH 20 minutes. Stir once
during cooking.
6. Sprinkle with chopped parsley.
Serve with boiled rice or noodles.
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 and
flour with a small quantity of stock. Add to chicken with
remainder of stock.
6. Cover and cook on HIGH 20 minutes.
Stir occasionally during cooking.
For manual oven% Ta @chleve d short
cOOking tine e.g. 30 serconds ol 1 rninutfi
wind the timer p@$t 2 minutes and then back
to time required.
58
*.-
INGREDIENTS
METHOD
1 kg chicken fillets
2 tablespoons brown sugar
2 tablespoons honey
Vi cup soy sauce
VI cup peanut oil
2 garlic cloves, crushed
2 tablespoons lemon juice
1, Cut chrcken into cubes approximately 2 cm (31’4”).
Combine all ingredients for marinade in a medium size
bowl, Add chicken and allow to stand at least 1 hour.
Turn occasionally.
2. Thread chicken cubes onto bamboo satay sticks
allowing 6 pieces each stick.
3. Arrange 6 sticks on a microproof plate, cover with paper
towelling. Microwave on HIGH 2 minutes, turn over and
microwave a further II/2 mtnutes. Remove to serving
plate and repeat cookrng of remaining chicken.
4. Spoon sauce over and serve with boiled rice.
l
Sauce
INGREDIENTS:
225 g shelled peanuts
1
teaspoon chilli powder
2 cloves garlic
1 teaspoon salt
1
medium onion, coarsely
chopped
3 tablespoons peanut oil
VI cup water
1
tablespoon brown sugar
l/4 cup water, extra
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 small
microproof bowl for 1 minute on HIGH. Add peanut
mixture and microwave 2 minutes on HIGH, stirring
twice.
3. Mix in extra water and microwave on MEDIUM 5
minutes, starring after 2 minutes and at end of cooking.
To soften brown sugar that has become
hard, place approximately 1 cup in a bowl
with a slice of bread, cover and cook in
microwav@
oven on HIGH for 40 seconds.
59
INGREDIENTS
1
kg chicken pieces
seasoned flour
1 tablespoon oil
1 tablespoon butter
250 a fresh mushrooms.
iliced
2 onions, cut into small
chunks
1 bay leaf
1 chicken stock cube
vi teaspoon garlic salt
1 cup red wine
l/2
cup water
chopped parsley
METHOD
1. Coat chicken pieces lightly with seasoned flour.
2. Preheat browning dish on HIGH for 5 minutes.
Add oil and butter and microwave for 30 seconds.
3. Place chicken pieces into browning dish, coat with oil
and butter, cook on HIGH 10 minutes turning once.
Remove chicken and set aside.
4. Wipe out browning dish with paper towelling
5. Place bacon, mushrooms and onions into browning dish
and cook on HIGH for 3 minutes. Add bay leaf, stock
cube, garlic salt, wine and water. Return chicken pieces
to dish, cover and cook on HIGH 15 minutes. Stir once
during cooking.
6. Serve sprinkled with chopped parsley.
If desired, thicken with a little blended
cornflour at end of stage 5 and cook a further
2 minutes.
INGREDIENTS ..-.----
METHOD
500 g minced raw chicken
1112 cups fresh breadcrumbs
1
medium onion, grated
1
medium carrot, grated
112 teaspoon mixed dry herbs
pinch nutmeg
l/2 teaspoon salt
l/4 teaspoon pepper
parsley
1
egg, lightly beaten
1. Combine all ingredients well and lightly pack into small
loaf dash or mlcroproof ring dish.
2. Cover with plastic wrap and microwave on HIGH
4 minutes. Reduce setting to MEDIUM for 3 minutes.
3. Allow to stand 5 mtnutes, covered, before slicing; or chill
and serve cold with salad.
INGREDIENTS
METHOD
1 kg chicken legs
cup tomato sauce
1’12 tablespoon brown sugar
1 V’Z tablespoon vinegar
1 l/2 tablespoon salad oil
1 tablespoon prepared
mustard
1 tablespoon dried onion
flakes
3 firm semi-ripe bananas
1. Rinse chcken, pat dry. Place in a large circular platter
with small bone ends pointing towards centre.
2. Combine ingredients, except bananas. Spoon about
213 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 over
chicken. Spoon remaining sauce over and microwave
on HIGH 4 minutes.
4. Allow to stand 2-3 minutes before serving. Serve with
boiled rice, spooning sauce over each serving,
112
If cooked in a ring dish, fill centre with creamed
mixed vegetables for hot dish or with coleslaw for
Coq-Au60
INGREDIENTS
METHOD
2 teaspoons sugar
1 teaspoon green
ginger, grated
1 tablespoon honey
V4 cup lemon juice
1 tablespoon dry sherry
4 chicken fillets, cut into
strips
1 tablespoon oil
1 tablespoon cornflour
1 cup water
1. Combine sugar, garlic, ginger, honey, lemon juice,
sherry and crumbled stock cubes In a bowl to form
marinade. Add chicken strips and marinate for
30 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 to
chicken. Strir well.
5. Cover and cook on HIGH 5 minutes.
INGREDIENTS
METHOD
60 g (2 oz) butter
l/2 cup honey
tablespoon french mustard
teaspoons soy sauce
teaspoon salt
teaspoon mild curry powder
kg chicken pieces
1. Place butter in a small microproof bowl
Microwave on HIGH 1 minute.
2. Add honey, mustard, soy sauce, salt and curry powder.
Stir well to combine.
3. Arrange chicken pieces in a large microproof baking
dish. Spoon sauce over chicken. Cook on HIGH 20
minutes. Baste frequently and turn pieces over at least
once during cooking time. Allow to stand 10 minutes,
before serving. Serve with pan juices poured over
chicken.
To liquify honey rhar has turned to &sugar
remove lid, heat on HlQH 30--4f seconds.
Slow down the cooking pracesssin
ovens
without variable power by placiqg 1 cup
of water in aven during cooking,
62
~--
.~-
INGREDIENTS ~ -
METHOD
8 small chicken pieces
salt and black pepper
35g (1 oz) butter
2 onions, finely sliced
2 tablespoons brandy
3 tablespoons flour
1/3 cup chicken stock
%I cup champagne
l/4 teaspoon dried thyme
I/, teaspoon dried mace
1 bay leaf
170 g (6 oz) mushrooms, sliced
2 teaspoons cornflour
l/2 cup cream
1. Rub chicken with salt and pepper
2. 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 HIGH
15 minutes. Remove from oven.
4. Stir in brandy, flour -blended with chicken stock,
champagne, herbs and mushrooms. Cover and cook on
HIGH IO minutes.
5. Blend cornflour with a small quantity of water.
Add to chicken with cream. Stir well. Microwave on
MEDIUM 5 minutes. Serve with parsley potatoes.
(Refer: Vegetable section).
INGREDIENTS
1 turkey
seasoned salt
stuffing 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 paper
towelling.
4. Microwave on HIGH IO minutes, reduce to MED and
calculate times from chart, Turn bird over once during
cooking.
5. Wrap in foil and allow standlng time.
Turkey skin can be piered with a skewer prior to
cooking to release natural fats.
Ends of drumsticks and wings should be covered
with small strips of foil halfway during cooking to
prevent these areas overcooking.
If desired, rashers of bacon can be placed on
breast of turkey halfway during cooking.
INGREDIENTS
METHOD-,-
250 g sausage mince
60 g ham, chopped
1
cup soft breadcrumbs
1
tablespoon chopped parsley
grated rind of 1 lemon
1 egg, beaten
Combine all ingredients well.
63
INGREDIENTS
64
-.
METHOD
2 cups soft breadcrumbs
1 tablespoon butter
1 small onion, chopped
‘12 cup finely chopped celery
100 g walnuts, chopped
2 teaspoons dried herbs
salt and pepper
dash cinnamon
1 egg, beaten
Place breadcrumbs in a large bowl. Rub in the butter.
Add all other ingredients and combine well.
INGREDIENTS
METHOD -
2 cups soft breadcrumbs
2 teaspoons dried sage
salt and pepper
1 tablespoon butter
Combine breadcrumbs, onion, sage, salt, pepper and
bacon with butter.
INGREDIENTS--
METHOD ~-
2 kg duck
1 orange
2 tablespoons cornflour
1 cup orange juice
1 tablespoon soy sauce
l/4 cup orange liqueur or sherry
3 tablespoons honey
1 small onion, quartered
1 Wash and dry duck and place on a rack In a microproof
baking dish. Prick with a skewer or fork along the backbone. Mrcrowave on HIGH 10 minutes to allow fat to
exude. Allow to stand covered 5 minutes while making
sauce.
2 Peel orange thrnly being careful not to take the pith.
Cut into julienne strips and set aside. Remainder
of orange can be cut into quarters to place inside bird.
3 Blend cornflour In a bowl with orange juice and soy
sauce. Microwave on HIGH 2 minutes, sttlr and mix in
reserved orange peel, liqueur and honey. Cook on
HIGH 2 minutes or until sauce has thickened.
4 Drain fat from baking dash, place the quartered orange
and onion inside duck cavtty. Place duck breast side
down in baking dish and microwave on HIGH IO
minutes. Turn breast side up and brush with orange
sauce. Continue cooking on HIGH a further 15 minutes,
basting with orange sauce at intervals during cooking.
5 Allow standing time of 15 minutes. Serve with remaining
orange sauce.
MEATS AND
CASSEROLES
Irish Stew
MEATS AND CASSEROLES
MEAT ROASTING AND TEMPERATURE CHART ..........
LEG OF LAMB ............................................................
STEWED LAMB CHOPS.. ............................................
IAMB SHANKS IN PARSLEY SAUCE ...........................
IRISH STEW ...............................................................
LAMB SHISHKABOBS.. ...............................................
SCOTCH FILLET OF BEEF .............................. I............
BEEF IN BURGUNDY.. ................................................
BEEFGOULASH.. .......................................................
CORNED BEEF ..........................................................
SEASONED TOPSIDE ROAST .....................................
STEAK AND KIDNEY ...................................................
MEATLOAF ........................................ s..........!. ...........
BEEF AND BACON LOAF ............................................
LOIN OF PORK WITH APPLES AND PRUNES ..............
BARBECUED PORK SPARERIBS ............. ..“....,.....““” ....
ROAST PORK .............................................................
LIL’S BRAWN ............................... .._..l.” ......................
VEAL AND MUSHROOM CASSEROLE.. .......... . ............
ROAST VEAL ........ ..“........................................._ .........
SIRLOIN STEAK ..... ..“...................................””i ............
SAUSAGES CREOLE ..................................... . ............
CURRIED SAUSAGES .................................................
68
68
69
69
69
70
70
71
71
72
72
73
73
74
74
74
76
76
76
77
77
78
78
i
,
Saving time and money is somethtng we all strive for and this sectron of recipes will do both for
you. The long time necessary for baking meats by conventronal methods is cut by at least one
third, therefore saving you money on your fuel bill as well as time. A roast leg of lamb takes
IO minutes per 500 g (1 lb.) instead of 30 minutes and there IS no preheating necessary in your
microwave oven.
Casseroles however do not save as much time. To achieve a tender result from the tougher cuts
of 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 method
increases the cooking time but the result is perfect and of course there is no preheating required
and the lower power cycle will save you money.
Steaks, chops and sausages are best done using a browning dish to achieve a seared and
browned appearance.
66
Important Points to Remember:
* Defrost all meats prror to cooking preparation.
* Meats can be roasted in a shallow ovenproof dish. As discussed previously there
are many different types on the market, Pyrex, Corningware or for those who wash
to elevate the meat from the natural fat drippings, use a rack inside the dish. The
rack can be a specrally designed one for microwave ovens or a small metal trivet
provided 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 evenly
distribute juices.
* Place a sheet of paper towelltng over roast prior to cooking to absorb excess
moisture released while In the microwave oven.
* Roasts can be cooked in oven bags provided string or rubber bands are used
instead 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 Talk
Microwaves”). Allow casseroles to stand covered with Ird and roasts covered with
foil. Accompanying vegetables can be cooked during standing.
+ Browning can be achieved by using a preheated browning dish or sprinkling
roasts with seasoned salt or barbecue seasoning. Larger roasts of beef WIII produce
a 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 the
shorter 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 method
for preparing steaks or chops gives that good charcoal flavour and colour without
using the browning dish. The convenience of having a steak seared and being
able to defrost and cook in minutes In the microwave oven for that extra guest
IS a tremendous time saver.
*Casseroles should be stirred occasionally during cooking to evenly distribute the
heat and all recipes in this section have taken this into consideration. Your favourite
casserole recipe can be adapted by following a similar quantity and method used
in this book.
* Specrally designed microwave thermometers may be used In your Sanyo oven
during operation but not conventional meat thermometers. Insert thermometer in
the centre or fleshy part of the meat away from the bone approximately 5 cm (2”)
from surface. Refer cooking chart for temperatures. Conventional thermometers
can be used outsrde of oven at end of cookrng time to determine temperature.
-,.Meat
Setting
Leg of Lamb
HIGH
Roast
Beef
- _,
Corned Beef
Loln of Pork
Leg of Pork
, Veal
HIGH
10 minutes.
“MEDIUM for remainder
of cooking time
Approximate
Cooking Time
Temperature
“Standing
Time
Well Done:
per 500
Medium: 8
per 500
17OOF/75”C
15 minutes
1 60°F/700C
15 minutes
1 60°F/700C
15
140°F/60”C
15 minutes
130°F/550C
15 minutes
10 minutes
g
minutes
g
Well Done: 10 minutes
per 500 g
Mechum: 8 minutes
per 500 g
Rare: 7 minutes
per 500 g
.,.
HIGH 10 minutes.
_ 30 minutes per 500 g
185°F/850C
DEFROST for remainder
of cooking time
10 minutes per 500 g
‘i85°F1850C
HIGH 10 minutes.
MEDIUM for remainder
of cooking time
- - 185°F/85”C
10 minutes per 500 g
HIGH 10 minutes.
MEDIUM for remainder
of cooklng time
160°F/700C
_ , E;i;;GFiinder
,
15 m, 8 minutes
i
per n500 g
u
t
minutes
30 minutes
15 minutes
20 minutes
e
s
g;;;<‘l The combination of HIGH, MEDIUM and
3 DEFROST settings produces a more tender
5-J result.
.-.
INGREDIENTS
METHOD
Leg of lamb approximately
1.5 kg
sprinkle
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 roasting
chart. Turn lamb over halfway during cooking time and
sprinkle with more seasoning.
3. Remove from baking dish, wrap in foil and allow standing time of 15 minutes prior to carving.
5 Slivers of garlic can be inserted In lamb prior
{GG 3 to baking,
?.*,-I~
68
INGREDIENTS
METHOD
Bestneck lamb chops,
approximately 10 chops
Seasoned flour
1 tablespoon oil
2 onions, chopped
2 carrots, chopped
1 parsnip, chopped
1 stick celery, sliced
1 large cooking apple,
chopped
I’/2 cups stock
2 tablespoons plum jam
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 then
DEFROST for 30 minutes.
INGREDIENTS
METHOD ~
6 lamb shanks
1 large onion-chopped
1 teaspoon salt
1 bouquet garni
2 cups water
4 level tablespoons flour
l/z teaspoon pepper
112 cup milk
parsley
1. In a large bowl or casserole dish, place shanks, onron,
salt, bouquet garnr and water Cover and microwave on
HIGH 10 minutes, Star and re-arrange shanks.
2. Recover and mrcrowave on MEDIUM IO minutes.
Re-arrange shanks again and microwave a further
35 minutes on DEFROST.
3. Remove shanks and wrap tn Alfoil. Discard bouquet
garni. Skim any fat from juices,
4. Combine flour and pepper In milk, add to juices from
meat, return to microwave and heat on HIGH 5 minutes
stirring frequently until bubbling and thickened.
Stir in parsley.
5. Serve shanks with sauce spooned over.
INGREDIENTS
METHOD --
1
1. Combine flour, salt and pepper in plastic bag. Shake
chops in flour to coat.
2. In large microproof casserole dish, place 112 cup water
then layer chops with remarnrng flour and pour over
balance of the water.
3. Cover, microwave on HIGH 15 minutes, stirring every
5 minutes. Reduce power to MEDIUM 10 minutes, then
to DEFROST for 10 minutes, continuing the 5 minutes
stirring.
kg (2 Ibs.) neck chopstrimmed
3 tablespoons flour
1 teaspoon salt
l/2 teaspoon pepper
2 cups water
2 large onions
500 g (lb.) potatoes
parsley
Extra salt and pepper
.-.~
4. Slrce onrons approximately 1 cm (11’2”) thickness and
place over chops.
5. Slice potatoes approximately 2.5 cm (1”) thick. Place
over onions. Press down into gravy, add extra salt and
pepper.
6. Cover, mrcrowave on MEDIUM 15 minutes. Stand
5-10 minutes.
7. Carefully lift potatoes onto plates, stir parsley into chop
mixture and spoon over potatoes.
69
INGREDIENTS
METHOD -----
500 g (1 lb.) lamb leg chops
1 large capsicum
1 large onion
425 g can pineapple pieces
220 can champignons
1. Combine marinade ingredients. Cut lamb Into cubes
approximately 2.5 cm (I”). Allow lamb to stand in
marinade mix 2-3 hours or overnight in refrigerator.
2. Cut onion and capcrsum into pieces approximately
2.5 cm (1”) cubes.
3. Thread alternate pieces of prneapple, meat, onron, and
capsrcum onto skewers (3 pieces of each). Place
a champignon on end.
4. In an oblong microproof dish place 4 shrshkabobs
each end.
5. Sprinkle a little of the marinade mrx over, microwave on
HIGH, covered with paper towelling, 7 minutes, alternating centres to outsides half way.
6. Repeat with remainino kabobs.
*Marinade:
112 CUP pineapple juice (from can)
%I cup dry sherry
1 teaspoon green ginger grated
2 tablespoons oil
1 teaspoon minced dried onion
VI teaspoon garlic powder
Bamboo skewers
INGREDIENTS
METHOD
1
1. Trim beef, place butter, onion and mushrooms Into a pie
plate and cook on HIGH 3 minutes. Combine mixture
with pate and mix well.
2. Cut a pocket in fillet of beef lengthwise and fill with pate
mixture. 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 meat
over and cook a further 15 minutes on MEDIUM.
4. Remove from oven, wrap in foil and allow to stand
10 minutes. Reserve 2 tablespoons of pan juices to
make gravy.
scotch fillet approximately
1.5 kg
1 tablespoon butter
1 medium onion, chopped
sliced
100 g pate
1 tablespoon butter, extra
Py Suggested cooking times for this recipe
,;&q produces a well done fillet. For a rare result,
1. LL\h!.‘.l ’ allow IO minutes HIGH and 20 minutes MEDIUM.
70
INGREDIENTS
.~---
1 kg round steak
1 tablespoon butter, extra
5 small onions, cut into
quarters
2 rashers bacon, diced
sliced
Pinch sugar
2 teaspoons flour
%I cup burgundy or claret
‘/2 cup stock
Salt and pepper to taste
Bouquet garni
Chopped parsley
M E T H O D ~--.-1. Preheat browning dish on HIGH 5 minutes. Cut meat
Into small cubes.
2. ,Add 2 tablespoons butter to browning dish, place meat
into dish, stir and cook on HIGH 5 minutes to brown.Stir
meat once during cooking. Remove meat and juices
from dish, reserve.
3. Wipe dish with kitchen paper, preheat for 3 minutes
on HIGH.
4. Add 1 tablespoon butter, onions, bacon, mushrooms
and sugar, cook on HIGH 4 minutes, stirring once
during cooking. Remove from dish and reserve.
5. Add flour to remaining butter In browning dish, stir well,
gradually add red wineReturn to mlcrowave on HIGH
2 minutes.
6. Add meat, reserved liquid, onions, bacon, mushrooms,
stock, salt, pepper and bouquet garni. Stir well, cover
and cook on HIGH IO minutes, reduce power to
MEDIUM for 20 minutes then DEFROST for 20 minutes.
Stir occasionally.
7. Thicken if necessary with a little blended cornflour
Remove bouquet garni. Sprinkle with chopped parsley
before 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 -
METHOD
1 kg (2 Ibs.) chuck steak
1 tablespoon flour
l/2 teaspoon pepper and salt
1 tablespoon oil
1 tablespoon butter
425 g can tomatoes
1 medium onion, finely
chopped
VI teaspoon garlic powder
1 teaspoon paprika
l/2 cup water
1 tablespoon vinegar
2 teaspoons worcestershire
sauce
2 teaspoons sugar
2 bay leaves
parsley
2 tablespoons sour cream
1. Trim meat and cut into 2.5 cm (1”) cubes. Combine
flour, pepper and salt, toss meat in seasoned flour.
2. In large microproof casserole dish heat oil and butter
on HIGH 1 l/2 minutes.
3. Add meat, toss well to coat. Microwave on HIGH
5 minutes. Stir twice.
4. Add undrained tomatoes, break up, then add all other
ingredients, except parsley and sour cream.
5. Cover, microwave on HIGH IO minutes stirring twice,
reduce power to MEDIUM, mlcrowave 15 minutes, sttrring twice. Reduce power to DEFROST microwave
35 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
2
2
2
1
4
1. Place corned beef into an oven bag with remaining
ingredients. Secure bag with rubber band or string and
place into a microproofbaking dish, fat side up. Prick
oven bag close to tied end.
2. Cook on HIGH for 10 minutes. Reduce to DEFROST for
30 minutes per 500 g.
3. Allow to stand in bag 30 minutes. If reauired for salads
allow to cool In bag.-
kg corned silverside
cups water
tablespoons vinegar
tablespoons brown sugar
medium onion, quartered
-5 cloves if desired.
INGREDIENTS
METHOD
2 kg (4 Ibs.) corner topside
125 g (l/4 lb.) bacon rashers
1. Cut a pocket in meat. Combine stuffing ingredients and
push into opening. Secure with bamboo skewers.
2. Lay bacon rashers in strips over top of meat, secure with
toothpicks. Place meat, bacon side up on roasting dish.
3. Cover with paper towelling and microwave on HIGH
20 minutes. Carefully pour off juices, reserve for gravy.
Turn meat over.
4. Cover with paper towelling, mlcrowave on HIGH
20 minutes.
5. Remove from dish, cover with foil, allow to stand
15 minutes before slictng.
STUFFING:
cups fresh breadcrumbs
1 onion-grated
1 rasher bacon-chopped
l/2 teaspoon mixed herbs
1 teaspoon parsley flakes
iI/2
1
l/2
egg
teaspoon pepper and salt
<lsG) cooking.
( Using foil, shield the high cut side halfway during
xwl-1
72
INGREDIENTS ~- -.- .--
METHOD -
1 kg chuck steak
4 sheep’s kidneys
2 tablespoons flour
l/2 teaspoon salt
Pepper
1 dessertspoon dried parsley
flakes
2 cups beef stock
1 onion, chopped
1 small carrot, chopped
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 and
carrot and cook on HIGH 10 mrnutes. Reduce power
to MEDIUM and cook 15 minutes, then reduce to
DEFROST for 25 minutes, or until meat is tender.
If you wish to cover steak and kidney with flaky or puff
pastry, roll out pastry a little larger than pie dish, cover by
easing over steak and kidney and trim off excess pastry
with a sharp knife. Glaze pastry with a little water and egg
yolk, make 2 slits in the centre to allow steam to escape.
Bake in a hot conventronal oven for 20-25 minutes, or in
preheated microwave convection oven allowing
2 minutes microwave on HIGH and 6 minutes on
browner (preheat oven 15 minutes).
1 If desrring a rich dark gravy, add 1 dessertspoon of
Parisian essence,
INGREDIENTS
METHOD
750 g (IV2 Ibs.) minced topside
125 g (VI lb.) bacon
1 medium size onion
Half x 255 g pack Jatz
biscuits-crushed
l/3 cup milk
1. Chop bacon and onion finely or put through processor,
Combine all rngredrents thoroughly.
2. Grease loaf dish and sprinkle with breadcrumbs. Lightly
spoon the meat mix Into dish. Cover with paper
towelling.
3. Microwave on HIGH 14 minutes. Allow to stand
5 minutes.
4. Invert onto serving dish.
2 ems
1 tablespoon horseradish
cream
l/2 teaspoon salt
l/2 teaspoon pepper
2 tablespoons tomato sauce
Dried breadcrums
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 r
20-30 seconds. Ignite and pour over food.
To keep food moist when reheating cover
with glad wrap.
73
INGREDIENTS
METHOD _-.---..
1 kg minced beef
3 rashers bacon, minced or
chopped finely
1 small onion, minced or
chopped finely
3 tablespoons dry
breadcrumbs
1, Combine all Ingredients except glaze. Pack into greased
loaf 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.
1 egg
V2 teaspoon dried basil
112 teaspoon salt
114 teaspoon pepper
1 tablespoon horseradish
relish
..-
--.
Serve hot with vegetables in season, or cold with salad and
crusty bread.
@Glaze:
2 teaspoons Worcestershire sauce
INGREDIENTS
METHOD
2 kg loin of pork, boned
100 g prunes
1
large cooking apple
Lemon juice
Salt and pepper
1. Pit prunes, peel and chop apple and sprrnkle apple wrth
lemon juice.
2. Place apple and prunes in centre of pork, season with
salt and pepper, roll meat firmly and secure with string.
3. Place into a microproof oblong dish and cover with
paper towelling.
4. Cook on HIGH for 10 minutes, reduce to MEDIUM for
40 minutes.
5. Reserve 2 tablespoons of pan juices to make gravy.
INGREDIENTS
METHOD
1 kg (2 Ibs.) pork spareribs
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 HIGH
IO minutes.
4. Turn pieces over, microwave on MEDIUM, covered with
towelling 10 minutes. Stand IO minutes.
@Marinade: 112
CUP bottled Hoi Sin sauce
1 tablespoon oil
1 tablespoon honey
Barbecued Pork Spareribs )
74
76
INGREDIENTS
METHOD
2.5 kg leg of pork
sprinkle
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 to
MEDIUM and allow IO minutes per 500 g (50 minutes).
3. Turn pork over halfway during cooking and with a sharp
knife remove rind in one piece. Place rind onto a sheet
of foil and just prior to serving pork, complete crackling
of rind under a hot griller. This method IS suggested to
create a crisp ‘puffy’ crackling. If rind is left on leg for
the complete cooklng time It becomes hard rather than
‘puffy:
4. Wrap pork in foil on completion of cooking, allow to
stand 20 minutes while baking vegetables.
INGREDIENTS
METHOD --‘----
750 g (1% Ibs.) gravy beef
500 g (1 lb.) pickled pork (belly)
1 bay leaf
2 cloves
4 peppercorns
2 cups water
1 teaspoon ground ginger
2 teaspoons gelatine
4 teaspoons cold waterextra
Pepper and salt to taste
1. Trim meats and cut into small dice approximately 1 cm
(W’).
2. Place In large microproof casserole dish with water, bay
leaf, cloves and peppercorns. Cover, cook on HIGH
15 minutes, stir. Reduce power to DEFROST,
microwave 45 minutes, stirring occasionally.
3. Remove spices, drain meat, reserve lute. Mash meat
with a fork or blender. Place Into mould.
4. Dlssotve gelattne in cold water, add ginger and 1% cups
reserved juice. Taste and adjust seasonings.
5. Microwave on HIGH 4 minutes. Pour over meat. Stir in
lightly. Chill until set.
INGREDIENTS ---. -- -
METHOD
750 g veal steak
60 g butter
2 onions-sliced
1 teaspoon paprika
470 g cream of
mushroom soup
1 cup boiling water
1 green capsicum-chopped
125 g small mushrooms
Salt, pepper to taste
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-
. .._ ~- --.
INGREDIENTS
METHOD
2 kg boned leg of veal
1 tablespoon oil
sprinkle
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.
SEASONING:
1 l/2 cups soft white
breadcrumbs
1 small onion, chopped finely
1 teaspoon mixed herbs
1 teaspoon dried parsley
salt and pepper
1 tablespoon butter
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 ovens
1, 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,l
z A dinner plate placed on turntable under rack is
iT\? $ recommended to catch fat.
h@J
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 e
with string or elastic bands, prick bag.
77
METHOD
500 g thick sausages
1 dessertspoon oil
1
large carrot, diced
1 stick celery, finely sliced
1. Place sausages onto 2 sheets of paper towelling on
a plate, prick sausages and cover wrth a sheet of paper
towelltng. 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 sausages
to vegetables, stir, cover and return to mcrowave. Cook
on HIGH 5 minutes.
Mix cornflour with a little water, add to sausage mixture,
stir well and cook a further 4 minutes on HIGH.
5 Serve with boiled rice.
‘12 capsicum, sliced
425 ml can tomato soup
450 g can pineapple
pieces, undrained
2 dessertspoons cornflour
78
.-
INGREDIENTS
INGREDIENTS
METHOD
500 g thick sausages
60 g butter
2 onions, sliced
3 tablespoons flour
1
tablespoon curry powder
2 cups beef stock
1
large apple, peeled and
sliced
1 large tomato, skinned and
sliced
1 teaspoon brown sugar
1. Place sausages onto 2 sheets of paper towelling on
a plate, prick sausages and cover with a sheet of paper
towelling. Microwave on HIGH 5 minutes. Allow to cool,
remove skins and cut into thrck slices.
2. Place butter Into a mrcroproof casserole dish, microwave
on HIGH 1 minute. Add sliced onions and saute on
HIGH 2 minutes. Add flour and curry powder and mix
well. Gradually add stock and lemon juice, stir well to
combine. Return to oven on HIGH for 6 minutes, stir
occasionally unttl sauce boils and thickens.
3. Add apple, tomato, sugar, seasonings and sausages,
stir well. Return to oven and microwave on MEDIUM
5 minutes.
4. Serve with boiled rice.
VEGETABLES
Savoury Carrot Pudding
VEGETABLES
r
CHART FOR VEGETABLES.. ................................... 81/82
MASHED POTATOES.. ................................................ 8 3
SCALLOPED POTATOES ............................................ 8 3
JACKET POTATOES ...................................................
83
BAKED VEGETABLES ................................................. 8 4
HONEY CARROTS ......................................................
85
CARROTS LYONNAISE ............................................... 8 5
SAVOURY CARROT PUDDING .................................... 8 5
CARROT STRAWS ......................................................
86
CREAMED ONIONS ....................................................
86
GOURMET ONIONS ....................................................
87
MUSHROOMS WITH BACON ...................................... 8 7
STUFFED TOMATOES . ...
. . .......................................... 8 7
TOMATO, ONION AND ZUCCHINI ......... ....................... 8 7
ZUCCHINI SURPRISE . . . . . . . . .....
. . . ..... ............................ 8 8
ZUCCHINI BOATS ............................................. i.l ....... 8 8
CORN ON THE COB ......................................... . ......... 8 8
CAULIFLOWER AU GRATIN ............................ ..) ......... 9 0
STUFFED EGGPLANT ................................................
90
VEGETABLE MEDLEY ................................................
91
COLD BEETROOT ......................................................
91
VEGETARIAN LUNCHEON .......................................... 9 2
How often have you served your family vegetables knowing the food value has been discarded
down the kitchen sink? The average Australian housewtfe drowns her vegetables in water, overcooks 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 and
vitamins are retained within the vegetable.
80
General Rules for Cooking Vegetables
+ Baked vegetables should be cut uniformly, or larger portions placed towards the
outside of the dish with smaller pieces In the centre.
* Boiled potatoes should be cut in small chunks prior to cooking. Other root vegetables
such as carrots should be cut or slrced thinly.
*Vegetables should be covered during cooking to trap the steam. This keeps them
moist and hastens the cooking time. Choose a casserole dish with IId or use glad
wrap to cover the utensil. Use a shallow, wide dish for asparagus, broccoli or
cauliflower to keep a single layer rather than pile these vegetables on top of each
other. Piling creates a density resultrng in longer and uneven cooking. Remove
any covering away from hands and face to prevent steam bums.
* Vegetables cooked with their skin on e.g. jacket potatoes, should have the skin
pierced prior to cooking to prevent bursting.
* Frozen vegetables can be cooked in their original packages, just pierce the bag as
no additional liquid is necessary. Season before serving. Glad freezer bags are also
suitable for cooking vegetables, just twist the end and tuck under.
* Mtcrowave accessories are available for cooking vegetables e.g. divided dishes
allowing more than one vegetable to be cooked at one time. Season the vegetables
with a sprinkle of salt and add the minimum amount of water-see vegetable chart
Cover. Small casserole dishes or soup bowls can be used in the same manner
allowing a variety of vegetables to be cooked at the one time. Cookrng ttme will vary
depending on quantity and type of vegetable used. Reter to cooklng chart for gurde
to times, however, it is advisable to test occasionally for doneness.
+ Keep in mind that cooking will continue for a brief period after the vegetables are
removed from the mlcrowave oven.
*Overcooking WIII result in dehydration, toughening the vegetable
+ Commercially canned vegetables are already cooked and only require reheating
Drain 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 vegetables
approximately 400 g WIII reheat in 3 minutes.
Vegetables are all cooked on HIGH.
I
5
VEGETABLE
QUANTITY
COOKING PROCEDURE
APPROXIMATE
TIME
m,nutes
8-9 minutes
7-8 minutes
2 tablespoons water, sprrnkle salt
81
VEGETABLE
COOKING PROCEDURE
QUANTITY
250 g
Beans fresh
Beans frozen
250 g
250 g
Broccoli fresh
Broccolr frozen
2 tablespoons water, sprinkle salt
Slit stalks, r/4 cup water, sprinkle salt
8 minutes
250 g
6 minutes
Brussel Sprouts fresh
250 g
Brussel Sprouts frozen
2.50 g
7-8 minutes
6 mrnutes
Cabbage shredded
l/2
small
I
Carrots fresh
Carrots frozen
Cauliflower fresh
14 sliced
250 g
r/z head
Only water remaining after washing,
nob of buttler, salt and pepper
I
8 minutes
cup water, sprinkle salt
Slit stalks, l/4 cup water, sprinkle salt
8 minutes
114
5-6 minutes
10 minutes
) 2 tablespoons water, sprinkle salt
l25Og
( 2 cups chopped 2 tablespoons water, sprinkle salt
Remove husks, dot with butter,
Corn on the Cob fresh 2
wrap in glad wrap
Dot with butter sprrnkle salt
Corn on the Cob frozen 500 g
Soak in water, drain well or press,
Egg-plant sliced
1 medium
sprinkle with salt, dot with butter
17 - 8 m i n u t e s
4 minutes
2 medium
1 tablespoon butter, pinch sugar,
sprinkle salt
Whole or sliced, dot with butter,
sprinkle salt
250 g
2 tablespoons water, pinch sugar,
sprinkle salt
7-a minutes
500
2 tablespoons water, pinch sugar,
sprinkle salt
10 minutes
Cut into small pieces
cup water, sprinkle salt
10 minutes
Caulrflower frozen
Celery fresh
2 medium
Onions sliced
Mushrooms
Parsnips
250 g
fresh
sliced
Peas fresh
n---
I~_-_reas rrozeri
Potatoes
boiled
Potatoes
baked
Potatoes jacket
g
1itA I Tedium
I
4 medium
I
2 medium
QUANTITY
VEGETABLE
Pumpkin
boiled
500 g
Pumpkin
baked
4 medium pieces
l/2-1
6-8 minutes
5 minutes
8 minutes
5-6 minutes
3 minutes
5-6 minutes
Cut in half, cook in pan juices, uncovered. , 2-, 5 minutes
I Turn over during cookincr
I
Pierce skin, rub with 011, wrap in glad wrap
6 minutes
COOKING PROCEDURE
Cut into serving pieces,
APPROXIMATE
TIME
8 minutes
Spinach
fresh
l/2
Spinach
frozen
250 g
Cook in pan juices, uncovered.
Turn over during cooking
Only water remaining after washing,
1 tablespoon butter, dash nutmeg,
salt and pepper
Dash nutmeg, salt and pepper
2
Dot with butter, sprinkle suger,
season with salt and pepper
2-3 minutes
Dot with butter, salt and pepper
1 tablespoon butter, salt and peper
3-4 minutes
4-5 minutes
Tomatoes
sliced
Tomatoes halved
Zucchini sliced
82
APPROXIMATE
TIME
8 minutes
6 minutes
bunch
6 halves
2 medium
8 minutes
8 minutes
5-6 minutes
INGREDIENTS
METHOD ~ -
3 medium potatoes
(approx. 500 g)
1 cup water
Pinch salt
1 tablespoon butter
Pepper to taste
Milk
1. Peel potatoes, and cut into small chunks, place into
casserole dish with water and salt. Cover and cook on
HIGH IO minutes.
2. Drain, add butter, season with pepper, mash, add sufficient milk to cream.
INGREDIENTS - -
METHOD -
500 g potatoes
1 cup water
Pinch salt
6 shallots, chopped finely
90 g tasty cheese, grated
Salt and pepper
l/2 cup sour cream
1. Peel potatoes, cut into thin slices. Place into a microproof
casserole dish with water and salt, cover and cook on
HIGH 8 minutes. (Do not overcook potatoes as the slices
will break). Remove from oven and drain.
2. Place alternate layers of potato, bacon, shallots and
cheese into a medium sized casserole dish.
3. Combine salt and pepper with sour cream, pour over
potatoes, Extra grated cheese may be sprinkled over
top.
4. Cook on HIGH 5 minutes.
INGREDIENTS -
METHOD -.-
4 medium size potatoes
Oil
Butter or sour cream, chives
or parsley
1, Scrub potatoes and dry. Prick skins all over. Rub lightly
with oil and wrap each one in Gladwrap.
2. Arrange around turntable, microwave on HIGH
IO minutes, turn over halfway.
3. Carefully remove Gladwrap, slit top of potatoes, squeeze
to allow opening for butter or sour cream, etc.
{;;;&
?
(1
Lti
- -
Trme may vary from 8-10 minutes, depending
on size and type of potato.
83
INGREDIENTS
METHOD
4 medium potatoes
4 pieces pumpkin
2-3 tablespoons pan drippings
1. Peel potatoes and cut in half, score with a fork (this aids
browning), 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 with
2 tablespoons of pan drippings. Turn vegetables over to
coat wtth drippings.
4. Cook on HIGH for 15-20 minutes, this will depend on
size and type of potato. Vegetables must be turned at
least twice during cooking to brown,
5. Drain and serve.
Freshen stale potato crisps (small quantity)
by placing in a paper bag, pierce bag and
microwave on HIGH 15-30 seconds.
Allow to cool.
84
..-
INGREDIENTS
METHOD
3 large carrots
VI cup water
pinch salt
1, Peel and thinly slice carrots. Place into a casserole dish
with 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 butter
1 tablespoon honey
I tablespoon dry sherry
INGREDIENTS
METHOD
500 g carrots
M cup water
2 medium onions-sliced
2 tablespoons flour
112 teaspoon salt
l/4 teaspoon pepper
l/2 cup milk
l/4 teaspoon sugar
1. Cut carrots Julrenne style and place in a medium size
casserole dash with crumbled stock cube and water.
Microwave on HIGH 8 minutes. Set aside.
2. Melt butter in small dish 45 seconds on HIGH, add
onions, microwave on HIGH 3 minutes, stir.
3. Blend In flour, salt and pepper, star in milk and sugar and
add to reserved carrots and stock
4. Microwave on HIGH 4 minutes, strmng lightly every
minute.
INGREDIENTS
METHOD
500 g carrots-sliced
2 small onions-sliced
112 teaspoon salt
2 tablespoons water
parsley
1. In a medtum size casserole dish or souffle dish place
carrots, onions, salt and water. Cover and microwave on
HIGH 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.
2 eggs
1 cup milk
pinch cayenne pepper
l/2 teaspoon salt
l/4 teaspoon pepper
V4 teaspoon nutmeg
85
INGREDIENTS
--.
3 large carrots
I/, cup water
pinch salt
1 teaspoon butter
METHOD ~
1. Peel carrots and cut evenly into straws. (Carrots should
be cut as thinly as possible).
2. Place into a casserole dish with water and salt. Cover
and 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
METHOD
---
18 -20 baby onions-approx.
2.5 cm (1”) diameter
l/2 cup water
2 tablespoons salad oil
2 tablespoons flour
3/4 cup milk
l/2 teaspoon salt
Y4 teaspoon pepper
VT2 cup grated sharp cheese
2 tablespoons cream
peanuts
1. In a large microproof casserole dish, place onrons, water
and crumbled stock cube. Cover and microwave on
HIGH 6 minutes, set aside.
2. Blend oil, flour, milk, salt and pepper. Add to onion mix.
Microwave on HIGH Y/2-4 minutes, stirring every
minute.
3. Stir in cheese and microwave a further IV2 minutes, stirring twice. Fold in cream and sprinkle with peanuts.
Reheating plates of food, always place the
larger pieces of food around the outer edges
o 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 or
meat outside with peas or beans in the
86
INGREDIENTS
METHOD--.~.._.
18 -20 baby onions-approx.
2.5 cm (1”) diameter
l/2 cup water
V2 teaspoon salt
Vi cup dry sherry
l/2 teaspoon sugar
l/2 teaspoon salt
l/4 teaspoon pepper
V2 cup grated Parmesan
cheese
1. Place trimmed onions, water and salt in a microproof
casserole dish, cover and microwave on HIGH
6 minutes, drain.
2. Add butter, toss to coat, add sherry, sugar, salt and
pepper. Microwave on HIGH 2 minutes, stirring twice.
3. Stir in cheese and microwave on HIGH 1 l/z minutes until
cheese has melted and is bubbhng.
INGREDIENTS
METHOD --
8 medium size mushrooms
3 rashers bacon
1. Trim mushroom stalks, wipe mushrooms with a damp
cloth.
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,
pepper
.-
If bacon is excessively fatty, place on paper
towelling after chopping and mtcrowave on
HIGH 2 minutes prior to sprlnkllng on mushrooms The paper will absorb some of the fat.
INGREDIENTS
4 large firm tomatoes
3 rashers bacon-chopped
125 g mushrooms-trimmed
andchopped
1% cups fresh breadcrumbs
l/2 teaspoon dried parsley
flakes
pepper and salt
grated tasty or Parmesan
cheese
METHOD
INGREDIENTS
1 tablespoon butter
1 onion, sliced
3 zucchini, cut into thin slices
pinch salt
sprinkle seasoned pepper
2 tomatoes, skinned and
sliced
METHOD
---
1. Cut tomatoes in halves and scoop out pulp, reserve.
2. Place bacon and mushrooms In a small casserole dish.
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 HIGH
approximately 4 minutes.
.._~.._.
1. Place butter and onion into a casserole dish, cover and
cook on HIGH 1 minute.
2. Add zucchini, salt and seasoned pepper, cover and
cook on HIGH 3 minutes. Stir zucchini and place slices
of tomato on top. Cover and cook a further 2 minutes
on HIGH.
87
INGREDIENTS
METHOD
6 medium sized zucchini
2 tablespoons water
V3 cup cream
l/2teaspoon curry powder
V2 teaspoon salt
l/4 teaspoon pepper
1. Cut unpeeled zucchini into 1 mm slices. Place into
medium sized casserole dish, sprinkle with crushed
stock cube and add water. Cover and cook on HIGH
6 minutes. Stir halfway during cooking.
2. Drain, add combined cream, curry powder, salt and
pepper, toss well.
3. Cook a further II/2 minutes on HIGH for flavours to combine and heat through.
r r*..,.
If desired 1 teaspoon blended cornflour may be
L,‘+J ? added in Step 3 to thicken Irqurd.
&&
INGREDIENTS
METHOD
4 small zucchiniapproximately 500 g
1 tablespoon butter
1 medium onion-finely
chopped
2 tablespoons tomato
paste
1 clove garlic-finely
chopped
l/3 cup grated cheeseParmesan or tasty
parsley
V2 teaspoon basil
V3 cup soft breadcrumbs
1. Cut zucctiinr in half lengthwise. Scoop out the seeds and
&card.
2. In a small casserole dish, combine butter, onion, tomato
paste and garlic. Cover and microwave on HIGH
3 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 Gladwrap
5. Mrcrowave on HIGH 6 minutes, Allow to stand covered
a further 2 rninutes before serving.
INGREDIENTS
4 fresh ears of corn
3 tablespoons melted butter
pepper, salt and extra butter
for serving
-.---METHOD No. 1:
1. Remove silk, leave husks on. Drizzle melted butter over
kernels. Secure husks with elastic band.
2. Place on a flat dish or on the turntable and microwave
on HIGH 1 O-12 minutes, Turn over half way. Stand
2-3 minutes before serving with pepper, salt and extra
butter.
METHOD No. 2:
1. Strip husks and silk from ears and brush wtth melted
butter.
2. Place in a large casserole dish. Cover and microwave
on HIGH lo-12 minutes. Turn 2 or 3 times during cooking. 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 bright
i..,W.J-? green. Allow 21/~-3 minutes for each cob cooked.
88
Cauliflower Au Grafm b
INGREDIENTS
METHOD -.
head cauliflower
VI teaspoon salt
I/, cup water
1. Break cauliflower into flowerettes, wash and cut stalks
with a sharp knife. flhe stalks are a lot firmer and by
cutting they will cook better). Place flowerettes into
a large pie plate (stalks down) with the larger pieces
around the outside and small pieces in the centre.
Sprinkle with salt and pour over water.
2. Cover with Gladwrap and microwave on HIGH 810 minutes (depending on size of cauliflower). Drain off
excess liquid, reserve for sauce.
3. Return Gladwrap covering over cauliflower and allow to
stand while making sauce.
l/2
White Sauce
INGREDIENTS
2 tablespoons flour
salt and pepper
300 ml milk or mixture of milk
and cauliflower liquid
grated cheese
dried breadcrumbs
METHOD
1. 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 further
2V2 minutes on HIGH.
4. Beat sauce well, pour over cauliflower. Sprinkle with
a mixture of cheese and breadcrumbs. Return to oven
for 2 minutes on HIGH to melt cheese and reheat
cauliflower. If desired, place cauliflower under a conventional griller to crisp and brown instead of this last
2 minutes cooking.
IS important in Step 3 to slowly add milk while
stirring continuously to prevent lumps forming.
90
INGREDIENTS
METHOD
2 tablespoons oil
1 eggplant-medium size,
halved, flesh scooped out,
leaving Xcm (l/4”) skin
250 a minced tonside steak
1 medium onion-chopped
‘/2 green capsicumchopped
‘h teaspoon garlic powder
‘/4 teaspoon pepper
M teaspoon salt
1 tablespoon tomato paste
2 tablespoons Tandaco
stuffing mix
2 tomatoes
3 tablespoons grated
cheese
1. Preheat large browning dish 6 minutes on HIGH, add
oil, microwave a further 1 minute.
2. Add chopped eggplant flesh, mince, onion, capsicum,
garlic, pepper and salt. Stir into oil well, breaking up
mince, mrcrowave on HIGH 3 minutes until meat
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 eggplant half. Stand in a flat microproof baking tray.
Microwave on HIGH 8 minutes. Remove paper.
5. Sprinkle cheese over tomatoes, microwave on HIGH
1 l/2 minutes to melt.
INGREDIENTS
METHOD
2
medium potatoes, cut into
small cubes
2 zucchini, sliced
250 g mushrooms, sliced
1 tablespoon sherry
sprinkle black pepper
sprinkle garlic salt
1. Combine all ingredients in a casserole dish, cover and
cook on HIGH 10 minutes.
INGREDIENTS
METHOD - -
1 bunch beetroot-4 medium
sized
213 cup water
l/4 cup vinegar
l/2 teaspoon salt
1 tablespoon brown sugar
3 cloves
6 peppercorns
1. Wash beetroot well, Cut off all but 15 cm of stalks. Pierce
well with a fork.
2. Arrange beetroot around outside edge of a pie plate,
add water. Cover with gladwrap. Microwave on HIGH
10 minutes, turning over half way during cooking.
3. Skin, and slice beetroot into a jar. Add to juice in plate, all
other ingredients.
4. Microwave 2V2 minutes until boiling. Pour over sliced
beetroot, seal with lid or glad wrap and refrigerate until
cold. 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 metal
lid and heat on HIGH 30 seconds. (Time
dwpwnds on size of jar)
91
INGREDIENTS
METHOD
Vegetables-six cups any
choice, vary to suit taste
2 cups cauliflower flowerettes
1 cup beans, sliced
1 cup diced carrot
1 cup zucchini, halved and
sliced
l/2 cup celery, sliced
l/2 cup red/green capsicum,
diced
l/2 cup water
salt to taste
1. Place all prepared vegetables in a large microproof
bowl. Add water and salt, cover.
2. Microwave on HIGH 12 minutes. Allow to stand,
covered while making sauce. Drain.
l Sauce
INGREDIENTS -. -- -- 4 tablespoons butter
250 g mushrooms-trimmed
and sliced
l/2 teaspoon salt
l/2 teaspoon pepper
I/, teaspoon garlic powder
4 tablespoons flour
l/2 cup white wine
1 l/2 cups milk
1 cup grated cheese
parsley
92
METHOD
1. In a medium size bowl place butter and onron.
Microwave on HIGH 2 minutes, add mushrooms and
seasonings. Microwave a further 2 minutes on HIGH.
2. Mix in flour, combine well and gradually add wine and
milk, stirring well.
3. Return to microwave and cook 6 minutes on HIGH. Stir
every 2 minutes, add cheese, stirring until melted then
fold in parsley.
4. Add sauce to drained vegetables, lightly combine, return
to mrcrowave for 3 minutes on HIGH. Serve with toast
triangles and tomato wedges.
RICE AND
PASTA
RICE AND PASTA
f
\
94
RICE AND PASTA COOKING CHART . . . . . . . . . . . ..v.............
HOW TO BOIL RICE ._._................................................ 94
\
/
Cooking rice and pasta in the microwave oven does not save a tremendous amount of cooking
time. However for convenience it can be done in a casserole dish. Reheating of these products in
the microwave oven is especially good as they can be reheated without drying.
(Refer reheating guide.)
Remember when cooking
Amount
Item
rice, 1 cup raw rice will yield 3 cups cooked rice.
Additions
Brown Rice
lcup
3 cups cold water
1 teaspoon salt
Canelloni
250 g
3 cups hot tap water
1 teaspoon salt
Egg
-,250 g
Noodles
Tasagna
Macaroni
spaghett
or
2’12-3 cups hot tap
water
depending
on thickness
1 teaspoon salt
2.50 g
4 cups hot tap water
1 teaspoon salt
1 teaspoon oil
250 g
4 cups hot tab water
1 teaspoon salt
1 teaspoon oil
Time
30-35 minutes
.,. * -..
15 minutes
12-l
--.
5 minutes
-.
20 minutes
15-20 minutes,
depending on
thickness
Tips
Cover.
Stir twice during cookrng
and rinse
Cover.
Stir twice during cooking.
Drain, rinse and cover with
a damp tea towel untrl filling
Cover.
Stir once during cookrng.
Drain and rinse
Cover.
Stir gently twice during
cooking, drain and rinse in
cold water. Sprinkle with
one tablespoon oil
C&eT.
Stir twice during cooking,
drain and rinse
INGREDIENTS
METHOD
1 cup long grain rice
1, In a large bowl, place all ingredients.
2. Microwave on HIGH 20 minutes, stir with a fork twice
during cooking.
3. Drain well and rtnse under hot water to separate grams.
Fluff with a fork.
3 cups cold water
1 teaspoon salt
small knob butter
If hot water is used, cooking time will be
reduced to 15 minutes.
94
SAUCES AND
GRNIES
SAUCES AND GRAVIES
,-
\
BASIC WHITE SAUCE & VARIATIONS.. ......................
-CHEESE SAUCE ................................................
-MUSTARD SAUCE ...................................... . ......
-MUSHROOM SAUCE ..........................................
-ONION SAUCE.. .................................................
-PARSLEY SAUCE ...............................................
-CAPER SAUCE ..................................................
-ANCHOVY SAUCE .............................................
HOLLANDAISE SAUCE .............................................
MINT SAUCE ............................................................
BARBECUE SAUCE ..................................................
SWEET & SOUR SAUCE ...........................................
CHOCOLATE SAUCE ................................................
LEMON SAUCE ........................................................
CARAMEL SAUCE ....................................................
APPLE SAUCE ..........................................................
CUSTARD SAUCE .....................................................
MARSHMALLOW MOCHA SUPREME SAUCE ..... ........
BROWN GRAVY .......................................................
GIBLET GRAVY ........................................................
97
97
97
97
97
97
98
98
98
98
98
99
99
100
loo
loo
100
102
102
102
Convenience and quickness may well describe sauces made in a microwave oven. The convenience of making a sauce in the jug they are to be served in and the ease of cooking gives the
average 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 be
stirred at least twice during the’cooking. A wooden spoon canbe used for stirring and can be
left 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 sauce
overheattng and causing curdling.
96
INGREDIENTS
METHOD
2 tablespoons flour
salt and pepper
300 mls milk
1, Place butter into a mrcroproof bowl. Microwave on HIGH
for 40 seconds.
2. Add flour, salt and pepper. Stir well. Cook a further
30 seconds on HIGH.
3. Gradually add milk. It is Important to slowly add milk, to
prevent 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 cup
grated tasty cheese and l/2 teaspoon prepared mustard at
end of stage 3.
To basic mixture add IV2 teaspoons prepared mustard and
teaspoon worcestershrre sauce at end of stage 3.
l/2
Slice 125 g mushrooms and place into a microproof pie
plate with 1 teaspoon butter. Cook on HIGH IV2 minutes.
Add to basic mixture at end of stage 3 with 1 beaten egg
yolk.
Slice or chop 2 medium white onions and place with ‘12 cup
water in a small microproof, covered, casserole dish. Cook
on HIGH 2 minutes. Add onions, liquid and a pinch of
nutmeg at end of stage 3.
Add 2 tablespoons freshly chopped parsley at end of stage
3. It may be necessary to add an extra 112 cup of liquid to
the basic sauce to make a pouring consrstency.
97
To basic mixture add l/2 cup stock in stage 3 and 2 tablespoons chopped capers at end of stage 3.
To basic mixture add l/z cup stock in stage 3 and 2 teaspoons concentrated anchovy sauce or paste and l/2 teaspoon lemon juice at end of stage 3.
INGREDIENTS
2 egg yolks
pinch salt
freshly ground pepper to taste
METHOD
1. Place butter in a microproof jug (approximately 2 cup
size) and melt on HIGH 45 seconds.
2. Stir in lemon juice and egg yolks beating well with
a whisk until blended. Cook on HIGH 1 minute, stirring
frequently.
3. Add salt and pepper to taste.
It is very important not to allow sauce to boil.
98
INGREDIENTS
2 tablespoons mint, chopped
finely
1 tablespoon sugar
3 tablespoons boiling water
pinch salt
2 -3 tablespoons vinegar,
depending on taste
METHOD
1, 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
1 tablespoon oil
1 small onion, finely chopped
l/2 teaspoon salt
l/2 green capsicum, finely
chopped
l/2 cup tomato sauce
V4 cup water
r/4 cup vinegar
l/a cup brown sugar, firmly
packed
VI teaspoon dry mustard
few drops tabasco sauce
1, Place oil, onion, garlic, salt and capsicum in a microproof
jug, microwave on HIGH 2 minutes.
2. Add remaining ingredients, stir well, cook on HlGh
2V2 minutes.
J-L5 To crush garlic, peel and place on chopping board
f
ii7T>< ;iy and crush with the back of a broad bladed
INGREDIENTS
2 tablespoons oil
825 g can pineapple piecesdrained, reserve liquid
ginger, grated
1 small onion, sliced
1 small carrot, thinly sliced
1 stick celery, cut into small
pieces
1 small green capsicum,
chopped
l/2 small cucumber, sliced
l/2 cup brown sugar
l/2 cup vinegar
water
METHOD
INGREDIENTS
METHOD
100 g cooking chocolate
XI cup evaporated milk
l/2 cup castor sugar
1 egg yolk, beaten
1 teaspoon vanilla essence
1 dessertspoon Creme de
Cacao
1, Melt chocolate in a microproof bowl on HIGH
21/2 minutes, stir well.
2. Gradually add evaporated milk and sugar. Stir in egg
yolk.
3. Microwave on MEDIUM 5 minutes strrring twice during
cooking.
4. Add vanilla essence and Creme de Cacao. Serve hot
or chilled. Sauce will thicken as it cools.
1. Heat oil in medium size microproof casserole dish
1 minute on HIGH.
2. Add drained pineapple pieces and gbnger, microwave
on HIGH 2 minutes, remove pineapple from dish and
reserve. Add onion, carrot, celery, capsicum, toss well
in the oil. Cover and microwave on HIGH 2 minutes.
Add cucumber and stir.
3. Add sugar, vinegar, soy sauce, tomato sauce, prneapple
juice and water made up to 2 cups, Cover and
microwave on HIGH 5 minutes, Reduce to MEDIUM
and cook a further IO minutes.
4. B!end cornflour with a little cold water and add to sauce
with reserved pineapple, Microwave a further 2 minutes.
Break chocolate into squares prior to melting,
as a solid block takes a longer melting time.
Toast 1 cup coconut or almonds on HIGH
5-6 minutes-stir frequently.
Dry l/2 cup fresh herbs washed and chopped
between paper towelling on HIGH for
2 minutes or until dried.
99
INGREDIENTS
METHOD
1 l/2 tablespoons cornflour
1 cup water
l/2 teaspoon grated lemon
rind
2 tablespoons sugar
1 teaspoon butter
1. Blend cornflour with a small quantity of the water in
a cup.
2. Place water, lemon rind, sugar and lemon juice in
a microproof jug and cook on HIGH for 2 minutes.
3. Gradually add blended cornflour strrrrng well, return
to oven and cook a further 1 minute on HIGH.
4. Add butter, stir to melt.
INGREDIENTS
60 g (2 of) butter
1 cup firmly packed brown
sugar
l/3 cup water
3 tablespoons Cointreau or
Grand Marnier
l/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 and
sauce IS smooth and shiny. Serve hot or chilled.
INGREDIENTS
METHOD
4 large cooking apples
2 tablespoons water
1 tablespoon sugar
1. Peel, core and slice apples and place into a microproof
casserole dish. Add water and sugar, cover and cook
on HIGH 4 minutes, stir, reduce power to MEDIUM for
3 minutes.
2. Beat until smooth.
INGREDIENTS .-
METHOD
3 tablespoons custard
powder
600 mls milk
2 tablespoons sugar
1. Blend custard powder with a small quantity of milk in
a microproof casserole dish. Add remaining milk and
sugar. Stir well.
2. Cook on HIGH 3 minutes, stir and cook a further 23 minutes. Add vanilla essence and beat well to give
a smooth sauce.
-
.,_
If a thicker or thinner custard is required, increase
or decrease custard powder.
Custard Sauce b
Chocolate Sauce F
100
INGREDIENTS
METHOD
125 g (4 02s) butter
2 teaspoons instant coffee
powder
1 tablespoons cocoa
125 g marshmallows
114 cup brown sugar
2 tablespoons cream
1. Place butter in a microproof jug and melt on HIGH
1 minute.
2. Blend coffee and cocoa into melted butter, add
remarnrng ingredients and stir well. Microwave on HIGH
1 mtnute, stir well and cook a further 1% mrnutes.
INGREDIENTS
,-
2 tablespoons pan drippings
2 tablespoons plain flour
V2 teaspoon salt
l/4 teaspoon pepper
300 mls stock
parisian essence for colouring
if desired
METHOD
~_,-
1. Using baking dish from roast, leave 2 tablespoons pan
drippings, add flour, salt and pepper, and stir to
combine.
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 mls
water, a few celery leaves and 1 small onion sliced.
Microwave on HIGH for 2 minutes then reduce to MEDIUM
for a further 2 minutes. Strain and use stock to make gravy
following above recipe. Giblets can be chopped and
added to gravy if desired.
102
Chocolate Caramel Tart
103
DESSERTS
CHRISTMAS PUDDING ..... ..**..........................i .........
STEAMED DATE PUDDING ............................. . .........
LEMON PUDDING ........................................... . .........
PINEAPPLE UPSIDE-DOWN CAKE .............................
APPLE CRUMBLE.. ......................................... i .........
BAKED APPLES.. .......................................... ..i.. .......
GOLDEN SYRUP DUMPLINGS ..................................
APRICOT DESSERT SLICE.. ............................ _.........
BANANAS FIAMBE.. .................................................
APRICOT AND PASSIONFRUIT CREAM .....................
PASSIONFRUIT CHEESECAKE.. ................................
PUMPKIN PIE ...........................................................
PINEAPPLE MERINGUE PIE.. ....................................
BAKED CUSTARD.. ...................................................
COCONUT CUSTARD .............................................
BREAD AND BUTTER CUSTARD .............................
BAKED RICE CUSTARD ..........................................
STIRRED CUSTARD NO. 1 ........................................
STIRRED CUSTARD NO. 2 ........................................
STRAWBERRY SHORTCAKE ....................................
CREAMED RICE PUDDING ........................................
CHOCOLATE
CARAMEL TART ..................................
105
105
105
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106
107
107
107
108
108
109
109
111
112
112
112
112
113
113
113
114
114
“The proof of the pudding is In the eating’: How many times have we heard that saying? The proof
of 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 recipes
preparation 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. Most
microwave 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 completely
in the centre. At the conclusron of cooking, the custard will appear unset, however during “standing” the heat within the mixture will continue the cooking giving a perfect result. Cooking time is
far shorter than conventional methods and the saving of energy is considerable.
104
INGREDIENTS
~-.-
M E T H O D -.
4
slices milk bread, crusts
removed (60 g)
4 tablespoons brandy
125 g butter
125 g brown sugar
pinch salt
3 eggs-beaten
2 teaspoons Parisian
essence
375 g mixed fruit-dates
included
50 g chopped blanched
almonds
l/4 teaspoon nutmeg
9’4 teaspoon mixed spice
‘12 teaspoon ground ginger
l/2 teaspoon carb soda
60 g plain flour
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 Gladwrap, microwave on HIGH 3 minutes. Serve with brandy
sauce or custard.
INGREDIENTS I-
METHOD -.
125 g butter
2 tablespoons golden syrup
1 tablespoon brown sugar
250 g chopped dates
1 teaspoon carb soda
250 ml milk
1 cup SR flour
l/2 teaspoon cinnamon
112 teaspoon ginger
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 dry
Ingredients. Microwave on HIGH 1 minute, stirring each
30 seconds.
3. Spoon mixture into greased 2 litre round ice cream
container or microproof bowl, cover with Gladwrap.
4. Microwave on HIGH Smrnutes, reduce to MEDIUM for
a further 5% minutes, stand 5 minutes before turning
out. Serve with stirred custard and/or ice cream.
INGREDIENTS -- .---
METHOD
1
1. Cream butter and sugar. Add egg yolks, lemon juice
and rind. Mix in flour, add milk, stir well.
2. Beat egg whites until stiff and fold Into mixture. Pour into
a medium size microproof casserole dish.
3. Microwave on MEDIUM 6 minutes. Sprinkle top with
toasted coconut.
4. Microwave on DEFROST 3% minutes. Allow to cool
uncovered. Serve warm or chilled with whipped cream.
tablespoon butter or
margarine
VI cup sugar
2 eggs-separated
1 tablespoon grated lemon
rind
1 tablespoon SR flour
300 ml milk
toasted coconut
---
-.
.-
105
INGREDIENTS
METHOD
112 cup brown sugar
425 g can pineapple slicesdrained, reserve juice
maraschino cherries
1 packet White Wings
buttercup yellow cake mix
reserved pineapple juice
1. Place butter in a 20 cm (89, mrcroproof cake dish or ce
cream contatner. Microwave on HIGH 1 minute, or until
melted.
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 serving
with cream.
1 egg
INGREDIENTS
METHOD
2.5 cm (1”) piece cinnamon
stick
2 tablespoons sugar
l/4 teaspoon ground cloves
VI cup water
1. Core, peel and slice apples. Place into a mtcroproof
casserole dish, add cinnamon stick, sugar, cloves and
sprinkle over the water.
2. Cover, microwave on HIGH 3 minutes. Stand while
preparing topping. Remove cinnamon stick. Spoon
apple mixture into a 18 cm (7”) pie plate.
l Topping
106
INGREDIENTS
METHOD
1 cup SR flour
3/4 cup brown sugar
125 g butter
cinnamon
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.
INGREDIENTS
1 tablespoon raisins,chopped
1 tablespoon dates-chopped
2 teaspoons butter
extra 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.
10 minutes. Serve with cream or custard.
Apples will continue to cook on standing, remove
from oven when almost tender.
INGREDIENTS -II, ~
METHOD
1 cup SR flour
pinch salt
1 tablespoon butter
1 egg-beaten
1 tablespoon milk
1. Sift flour and salt Into mixing bowl. Rub in the butter. Mix
in the beaten egg and milk combined, to make a dry
dough.
2. Roll small pieces of dough-about the size of a walnutbetween the palms of the hands, reserve.
l Syrup
_-INGREDIENTS
%I cup water
l/2 cup sugar
1 tablespoon butter
.
“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 MEDIUM
4 minutes. Turn each dumpling over in syrup, cover and
stand 5 minutes before serving with cream.
112 cup sultanas can be added to dough before egg
and milk is mixed tn, if preferred.
INGREDIENTS
METHOD
125 g dried apricots
2 tablespoons castor sugar
l/2 teaspoon vanilla
1 egg-well beaten
112 cup SR flour
1 teaspoon cinnamon
pinch salt
2 tablespoons milk
cinnamon-sugar sprinkle
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 cake
mix, spread remaining cake mix over and sprinkle with
cinnamon and sugar.
5. Microwave on MEDIUM 8 minutes. Allow to stand
10 minutes before serving with stirred custard and/or
cream.
107
INGREDIENTS
-
2 large firm bananasquartered
1 teaspoon cinnamon
2 tablespoons Grand Marnier
2 tablespoons rum
M E T H O D ~.
--
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. Combine
sugar 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.
q-1.
,!"Z~,
1
L7(
Before igniting bananas, scoop ice cream into
{,l\P j serving dishes, when flame dies down serve
Ipg,.rrl
bananas and sauce immediately.
INGREDIENTS
l/, cup sugar
1 VI cups water
300 ml cream
1 teaspoon sugar, extra
4 passionfruit
METHOD
1. Cut apricots Into quarters, place rnto a microproof dish
with sugar and 1 cup water. Cover and cook on HIGH
IO minutes or until soft. Strain and reserve liquid.
2. Sprinkle gelatine over VI cup water microwave on HIGH
30 seconds to dissolve. Add to strained liqurd, allow to
cool.
3. Beat cream with extra sugar until stiff, fold in apricots,
passtonfruit pulp and reserved liquid.
4. Spoon into individual serving dishes, top with extra
passionfruit 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 adding
1/, cup of water, Heat On HIGH! 1 minute.
Stand 3 minuters, drain.
108
l
Crumb Crust
INGREDIENTS
2 cups plain sweet biscuit
crumbs
125 g butter
l
Filling
INGREDIENTS -_I250 g cream cheese
125gcottagecheese
V2 cup sugar
3 eggs
1 teaspoon grated lemon
rind
1 l/2 tablespoons lemon juice
l
Topping
INGREDIENTS
300 ml carton sour cream
‘12 teaspoon vanilla
2 tablespoons sugar
pulp of 4 passionfruit
l
-..
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.
METHOD
1. 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.
Pastry Case
INGREDIENTS ~---1 l/2 cups plain flour
l/2 cup SR flour
1 tablespoon icing sugar
125 g margarine
3 tablespoons water
3 drops yellow food
colouring
l
M E T H O D -. .-.
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. Allow
to cool.
Filling
INGREDIENTS
2 eggs
1 cup cold mashed pumpkin
l/2 cup brown sugar
I/, teaspoon salt
1 teaspoon cinnamon
l/2teaspoon nutmeg
l/4 teaspoon ginger
1 cup evaporated milk
METHOD
1, Sift flours and sugar. Rub in margarine until mixture
resembles breadcrumbs. Combine water, colouring
and vanilla.
2. Using a blunt knife, combine liquid with flour mixture.
Turn out onto a lightly floured board and knead until
smooth.
3. Roll out pastry to fit a greased 23 cm (9”) microproof
pie plate. Prick sides and base. Crimp edges.
4. Microwave on HIGH 5 minutes, allow to stand while
preparing filling.
METHOD
1. In a large mixing bowl beat eggs, add pumpkin and
sugar, mix thoroughly.
2. Add all other ingredients, combine well
3. 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 cups
and served with whipped cream.
109
9 Pastry
INGREDIENTS
125 g butter
113 cup sugar
2 cups plain flour-sifted
VI teaspoon vanilla
2 teaspoons water
1 egg yolk
3 drops egg yellow colour
l
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 lightly
floured 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.
Filling
INGREDIENTS ~- 425 g can crushed pineapple
2 tablespoons sugar
pinch salt
1 tablespoon butter
METHOD -I. Remove 2 tablespoons juice from plneapp!e and
reserve. Place crushed pineapple in a medium size
casserole dish. Microwave on HIGH 4 minutes.
2. Combine reserved jute, lemon juice and cornflour.
Stir into pineapple with sugar and salt. Microwave on
HIGH 3 minutes, stir occasionally.
3. Add butter, stir until melted, pour into pastry shell.
9 Meringue
INGREDIENTS -- 3 egg whites
pinch cream of tartar
V2 cup castor sugar
l/, teaspoon vanilla
METHOD
1. 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, cherries
or your own lemon cheese recipe.
fr-
\II
l
HINT
II
‘I
Warm up stale biscuits in microwave oven
to freshen.
Soften cream cheese by placing
unwrapped in a glass container on HIGH
15-30 seconds.
4 Passionfruit Cheesecake
111
INGREDIENTS
600 ml milk-scalded
4 eggs
3 tablespoons sugar
nutmeg
METHOD
1. 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 chill
and serve cold.
‘1, >
: ’
:; If using an oven with a metal turntable elevate
:,‘N@) custard on an upturned pie plate with a sheet of
‘(I ,r, I-C paper towelling between the two.
,.: *‘.
I,. If custard looks like boiling stop oven, allow to
.;;I\? : stand 2 minutes. Continue on DEFROST. This is to
’
IJ’ ensure custard does not separate through boiling.
Add 4 tablespoons coconut after Step 4. Stir Into custard
lightly, Sprinckle with nutmeg.
Lightly butter 4 slices bread, crusts removed. Cube and
place In casserole dish, sprinkle wtth 2 tablespoons
sultanas and proceed to Step 4.
Add 5-6 tablespoons cooked rice to custard, stir lightly.
Sprinckle with nutmeg.
112
INGREDIENTS ~
--
3 eggs
3 tablespoons sugar
600 ml milk
METHOD
_-
1. Place eggs, vanilla and sugar in a bowl, beat wtth hand
beater to combine.
2. Add milk and stir well. Place into a microproof souffle
dish.
3. Microwave on HIGH 4 minutes, stir, continue cooking
a further 2 minutes, stir well and cook for 1 minute
longer.
‘-‘..‘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 not
overcook as custard WIII curdle.
.~
.METHOD 1, In a small mrcroproof bowl, blend custard powder and
milk. Add egg and sugar, beat well.
2. Stir in extra milk and vanrlla. Microwave on HIGH
3 minutes, stirring frequently, Remove from oven, stir
in butter until melted. Pour into jug to serve.
INGREDIENTS
1 tablespoon custard
powder
1 tablespoon milk
1 egg
1 dessertspoon sugar
250 ml milk-extra
l/2 teaspoon butter
INGREDIENTS ~
2 cups (250 g) SR flour
125 g butter
2 tablespoons sugar
1 egg-beaten
icing sugar
300 ml carton cream
V2 teaspoon sugar
V4 teaspoon vanilla
1 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. Prick
well with a fork. Microwave on HIGH 4%~ minutes.
3. Slide paper and pastry off turntable and repeat with
remaining circle.
4. Allow each to harden before removing paper. Dust each
with Icing sugar.
5. Whip cream with sugar and vanilla, reserve 1 tablespoon
for top.
6. Crush 3/4 punnet strawberries and fold into cream.
Reserve whole strawberries for top.
7. On serving plate, layer one shortcake round, strawberry
filling, repeat, top with last shortcake layer, decorate with
reserved cream and whole strawbemes.
113
INGREDIENTS -- .-Icup rice
l/3 cup brown sugar
3 cups milk
M
1
1
teaspoon vanilla
tablespoon butter
300 ml cream
l
_._
Combine rice, brown sugar, milk and vanilla in a deep
microproof dish.
Dot with butter and cook on MEDIUM 10 minutes SW
during and end of cooking time.
Cook a further 20 minutes on DEFROST stirring twice
during this time.
Cool slightly and fold through whipped cream prior to
serving. Sprinkle with nutmeg if desired.
Crumb Crust
INGREDIENTS -
METHOD -__ _ ~ -
125 g plain sweet biscuits
112 cup ground almonds
90 g butter
1. Crush biscuits finely, add ground almonds and melted
butter.
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
Filling
INGREDIENTS
--
90 g dark chocolate
l/4 cup sugar
3 egg yolks
1 teaspoon vanilla
1 l/2 cups cream
1 tablespoon brandy
V4 cup water
l
METHOD ~.~_
1, In a medium size microproof bowl, place broken
chocolate, microwave on HIGH 1 l/z minutes to melt.
2. Combine sugar, egg yolks, vanilla and cream. Stir into
melted chocolate. Microwave on MEDIUM 4’/25 minutes, stirring every minute. Do not boll.
3. Stir in brandy. Sprinkle gelatine over cold water. Stir In
2 tablespoons of hot mixture to dissolve, then mix
gelatine mixture into chocolate custard, Pour into cooled
base. Refrigerate until set.
Topping
- ~,
INGREDIENTS ~ -
METHOD
cup cream
I4 cup bottled caramel topping
1 tablespoon brandy
1 teaspoon gelatine
1 tablespoon water
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 and
toasted almond flakes.
V2
l
Decoration
INGREDIENTS whipped cream
toasted almond flakes
114
METHOD --
n
115
FOR THE INTERNATIONAL
PALATE
GREEK CHICKEN AND ARTICHOKES ........................
PORK MARINATED IN WINE.. ....................................
VEAL IN TOMATO AND WINE SAUCE ............. . ..........
RED COOKED PORK IN SOY SAUCE.. .......................
FRIED RICE ..............................................................
BEEF CASSEROLE ...................................................
PAELLA.. ..................................................................
BEEF AND PORK MEATBALLS IN CREAM SAUCE .....
PORK FILLETS IN CREAM SAUCE .................. . ..........
TANDORI CHICKEN ..................................... ..L ..........
LAMB DUMPLINGS.. .................................................
CHILLI CON CARNE ................................... ....,” .........
PEPPERS STUFFED WITH LAMB AND RICE ..............
116
117
118
118
119
119
120
120
121
121
122
124
124
Having guests for dinner? Want to impress the boss? Or perhaps you just want to spend that little
extra 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 microwave
oven will give you.
116
INGREDIENTS
MET,,OD - ..~--.._. .-
l/2 cup slivered almonds
1 cup long grain rice
1 cup chicken stock-or
1 cube mixed with 1 cup
water
l/2 cup dry white wine
1 tablespoon dried minced
onion
l/2 teaspoon salt
l/2 teaspoon grated lemon
peel
l/2 teaspoon dried oregano
leaves
4.00 g can artichokesdrained
1 kg chicken thighs
paprika
1. Spread almonds in a shallow microproof dish,
microwave on HIGH 3 minutes, stirring often until
browned. 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 the
chicken thighs, skin side up on top. Sprinkle with
paprika.
4. Cover, microwave on HIGH IO minutes. Reduce to
MEDIUM and microwave a further f5 minutes.
5. Allow to stand 5 minutes. Before serving, sprinkle each
serving with reserved almonds.
l
DENMARK (vin marinerede Flask)
INGREDIENTS
1.5 kg boned, rolled loin of
pork
2 cups red wine
1 large onion-studded with
16 whole cloves
1 teaspoon salt
l/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 microproof
baking dish-fat side down.
3. Cover with paper towelling, microwave on HIGH
10 minutes, turn meat over. Replace towelling.
4. Microwave on MEDIUM 20 minutes. Drain and reserve
juices. Turn meat again spread half butter maison over
pork and microwave uncovered a further 7 minutes on
MEDIUM.
5. Wrap meat in foil. Stand while making sauce and cooking vegetables.
6. Remove fat from pan juices. In a bowl add reserved
marinade and onion to pan juice. Microwave on HIGH
4 minutes. Strarn, return to bowl and add cornflour
blended with cream.
7. Microwave on HIGH 2 minutes, stirring frequently until
just about to boil. Remove and cover.
8. Remove pork from foil and carve into thick slices. Serve
with jacket potatoes, slrt open with a dollop of remaining
butter maison put into each slit.
Accompany with green peas or beans and wine sauce.
l
l
Wine Sauce: 1 tablespoon cornflour
Butter Maison
INGREDIENTS
METHOD ~
170 g butter-softened
parsley
1 tablespoon chopped dill
chives
2 teaspoons chopped thyme
2 cloves garlic-crushed
1. Beat all ingredients together in a small basin wtth
a wooden spoon until light and creamy.
Unused cake batter will keep in the
refrigerator for several days covered.
117
I) ITALY (Osso Buco)
INGREDIENTS
3 tablespoons flour
1 teaspoon salt
l/2 teaspoon freshly ground
black pepper
1.5 kg veal knuckle, sawn into
5 cm (2”) pieces
2 tablespoons oil
1 large onion-sliced
425 g can tomatoes, with
liquid
1 cup dry white wine
salt and black pepper to taste
1 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 tablespoon each butter and oil. Microwave 1 minute. Brown
half veal in dish by placing in butter/oil, turning over
quickly. Microwave 1112 minutes, turn over and
microwave 1’12 minute more. Remove to a large
casserole dish. Preheat dish 2 minutes. Add remaining
butter and oil and repeat browning process with remaining veal pieces. Add to casserole.
3. Add onion to casserole with tomatoes, wine, salt, pepper
and sugar. Cover, microwave on HIGH 10 minutes, stir,
microwave on DEFROST 45 minutes, stirring
occasionally.
4. Combine ingredients for Gremolada, stir Into casserole,
microwave on DEFROST 6 minutes, Stand 15 minutes
before serving with noodles and green salad.
l
Gremolada:
I
tablespoon finely grated lemon
1 l/2 tableepoons finely chopped
[T\Q '1 A nc hovres may be added to sauce if desired.
l.-Lzn/-l.+
l CHINA (Hung Shao Chu Jo)
INGREDIENTS
1 tablespoon oil
1 kg belly of pork cut into
7-8 slices
1 dessertspoon sugar
M cup dry red wine
M chicken stock cube
dissolved in
l/4 cup boiling water
118
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 pork
into dish, pour over mixture.
4. Cover dish with paper towelling, mrcrowave on HIGH
IO minutes, turn pieces over after 5 minutes.
5. Reduce power to MEDIUM for 10 minutes, baste
occasionally.
6. Reduce power to DEFROST for 20 minutes, basting every 5 minutes.
7. Remove pork to serving plate. Spoon off pork fat from
juice left in dish and drizzle remaining juice over pork
pieces.
Served with boiled or fried rice.
l CHINA
INGREDIENTS -
METHOD
1 l/z tablespoons oil
4 cups cold cooked rice
1 chicken stock cubecrumbled
(see tip)
2 eggs-lightly beaten
(see tip)
60 g shelled prawns, cooked
(or use small can)
1 tablespoon dark soy
sauce
4 shallots-sliced finely
1. Preheat large browning dish 6 minutes, Add oil,
microwave 1 minute. Add rice and stock cube, toss
around quickly to coat rice with oil.
2. Microwave on HIGH 2 minutes, add bacon, mix through
and microwave 1 minute on HIGH. Add eggs and
prawns, mix In lightly, microwave a further 1 minute on
HIGH.
3. Drizzle soy sauce over rice, fold In shallots. Microwave
a further 11% minutes. Serve.
IJJ.‘-.:: To cook bacon and eggs for fried rice-place bacon
+p :: p reces in small casserole dish, cover, microwave on
‘I.\ ,&:-’-1’ HIGH 2% minutes, Remove bacon, leave juices in
dish. Break the eggs into the juices and beat lightly
with a fork. Mtcrowave on HIGH 1 l/z minutes, stopping to mix after 45 seconds. Break up wrth fork on
completion of cookrng.
l FBANCE (Boeuf en Daube)
INGREDIENTS
1 kg topside steak-cut into
2.5 cm (1”) cubes
Extra
2 coarsley chopped carrots
2 coarsley chopped onions
4 tablespoons flour
12 green olives
METHOD 1, Place meat cubes in a large casserole dish. Combine
marinade Ingredients. Stir into meat, cover, stand
overnight.
2. Drain meat, add vegetables, reserve marinade. Add
extra carrots, onrons and bacon to casserole. Blend
flour with marinade, add to meat and vegetables, stir
all together.
3. Cover, microwave on HIGH IO minutes, stir. Reduce
power to MEDIUM and cook 10 minutes, stir. Reduce
power to DEFROST and simmer for 20 minutes.
Stir occasionally.
4. Add olives, stir through, re-cover and mrcrowave on
DEFROST a further IO minutes. Stand 15 minutes.
Serve with hot crusty bread.
l
Marinade:
2 onions-sliced
1 teaspoon dried rosemary
1 teaspoon chopped parsley
1 bayleaf
2 cloves
finely peeled rind of l/2 small orange,
chopped
l/2 teaspoon ground black pepper
V2 teaspoon salt
2 teaspoons wine vinegar
2 cups dry white wine
119
l
SPAIN
INGREDIENTS
2 tablespoons oil
1 clove garlic-halved
1 whole chicken breast-cut
into serving pieces and
seasoned
2 fish fillets-boned,
seasoned, cut into serving
pieces
1 tablespoon oil-extra
1 cup rice-washed
l/2 cup chopped red capsicum
445 g can tomatoes,
undrained
few saffron threads infused
in VI cup boiling water
juice 1 lemon
VI cup dry white wine
1 cup frozen peas
2 cups cooked shellfish, eg.
prawns, lobster pieces,
mussels
parsley
METHOD
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 and
capsicum. Microwave on HIGH 3 minutes, stir twice.
5. Add tomatoes, strained saffron liquid, lemon juice and
wine. Cover, mrcrowave on HIGH 7 minutes, stirring
occasionally. Stir in peas, microwave a further 3 minutes.
6. Return chicken and fish with shellftsh to dish, toss
through rice mixture, cover, microwave on MEDIUM
6 minutes. Season, stand 5 minutes. Serve sprinkled with
parsley, garnish with whole prawns and lemon wedges.
l SWEDEN (Kiittbullar)
INGREDIENTS
l/2 cup fresh white
breadcrumbs
500 g minced topside steak
250 g minced pork
1 small onion-finely
chopped
1 cup mashed potatoes
1 teaspoon salt
‘/2 teaspoon ground black
pepper
‘/2 teaspoon brown sugar
‘/2 teaspoon mixed spice
l/i teaspoon ground nutmeg
1 egg-lightly beaten
l/2 cup dry breadcrumbs
120
METHOD
1. 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 tablespoon butter. Place ‘13 meatballs Into dish, shake around
in butter. Microwave on HIGH 4 minutes. Remove and
drain.
4. Reheat dish 2 minutes, add another 5’3 meatballs and
repeat with remaining meatballs, adding more butter,
if necessary.
5. Add remanning butter to dish, stir in flour then beef stock
and cream. Microwave on HIGH 4 minutes, stirring
frequently. 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 flour
3h cup beef stock (use 1 cube)
% cup cream
a GERMANY
INGREDIENTS
750 g pork fillets-cut into
2.5 cm (1”) cubes
2 small carrots-thinly
sliced
2 small onions-thinly sliced
1 large stalk celery-thinly
sliced
juice l/2 lemon
% cup dry white wine
1 X cups water
1
bouquet garni or
l/2 teaspoon mixed dried
herbs
V2 teaspoon salt
3 tablespoons flour
2 eggs yolks
VI cup cream
METHOD
1. In a large microproof casserole dish, place pork, carrots,
onion, celery, lemon juice, wine, water and bouquet
garni. Cover, mrcrowave on HIGH 10 minutes, stir.
2. Reduce power to MEDIUM for 5 minutes, stir, re-cover
and continue to cook on DEFROST for 25 minutes.
Stir in salt.
3. Drarn liquid from dish, re-cover meat and vegetables
and measure 1% cups liquid, reserve.
4. In a jug or bowl, melt butter on HIGH 45 seconds1 minute, stir in flour, gradually blend tn reserved liquid.
5. Mrcrowave on HIGH 4 minutes until boiling. Stir frequently to avoid lumps.
6. Combine egg yolks and cream in a small bowl.
Add 2 tablespoons hot sauce to egg mix and beat
until well blended. Stir into remaining hot sauce and
microwave on MEDIUM 3-4 minutes, stIrring frequently
Do not boil.
7. Pour sauce over reserved meat and vegetables stir in
well. Microwave on MEDIUM 5 minutes, stand IO
minutes. Serve with botled potatoes and green peas.
a INDIA
INGREDIENTS ~
1.4 kg chicken (No.1 4)
112 teaspoon chilli powder
1 teaspoon salt
11’2 teaspoon black pepper
200 g carton plain yoghurt
5 cm (2”) piece green
ginger -grated
1 tablespoon curry powder
1 teaspoon garam masala
1 teaspoon paprika
1 teaspoon sugar
6 drops red food colouring
~.--...-
METHOD
..-
1. Wash and dry chicken. Using a sharp knrfe make
a large gash each side of the breast bone and over the
legs. Combine the lemon juice, chilli powder, salt and
pepper. Rub all over chicken. Let stand 20 minutes.
Make marinade.
2. Combine yoghurt with remaining ingredients. Place
chrcken onto a large dash and rub mixture all over, insrde
and out and well into gashes. Cover with foil and
refrigerate overnight.
3. Place chicken on a rack in a microproof baking dish.
Pour over all the marinade. Microwave on HIGH
10 minutes.
4. Drizzle the melted butter over the chicken and
microwave on HIGH a further 1.5 minutes. basting twice.
5. Cover with foil and stand 15 minutes.
i I--l-z Traditionally, this dish is served on a platter of sliced
3 l\p $onrons, tomatoes and green chillis and garnished
5. 1ds 2,
with qurtered fresh limes or lemons.
121
l
RUSSIA
.-
INGREDIENTS - ---~
METHOD
250 g minced lamb
1 medium onion-finely
chopped
‘/2 teaspoon salt
‘/2 teaspoon ground black
pww
1 tablespoon finely chopped
dill-or use 1 teaspoon
dried
1 egg yolk
1. Preheat browning dish 5 minutes, add lamb, onion, salt
and pepper. Break up mince with a fork. Microwave on
HIGH 6 minutes, breaking up every 2 minutes.
2. Drain off any fat, mrx In dill, allow to cool before mixing
in the egg yolk.
a Dumplings
INGREDIENTS 170 g flour
V’Z teaspoon baking powder
80g shredded suet
5 -6 tablespoons cold water
5 cups chicken stock-or
use cubes
3. To make dumplrngs, sift flour, baking powder, salt and
pepper into a mixing bowlStir in suet, mix with a knife
while adding water.
4. Turn out on a lightly floured board and knead until
smooth. Divide into 16 pieces, roll into balls then flatten
Into circles 4mm (I&“) thick.
5. Place a little of the meat mixture in centre of each circle.
Moisten edges with water and bring up together to meet.
Pinch edges to seal dumplings.
6. In a large bowl or casserole dish, bring stock to boil
approximately 16-l 8 minutes, Drop dumplings into
boiling stock, cover and microwave on HIGH 10 minutes.
7. Remove dumplings to a serving dish, cover with foil to
keep hot while making sauce.
8. Combine ingredients for sauce in a glass jug. Microwave
on HIGH II/2 minutes, stirring halfway. Do not boil.
9. Pour sauce over dumplings and serve immediately.
Soup (stock) can be served in mugs to accompany
dumplngs.
l
Sauce:
1 cup sour cream
2 teaspoons paprika
l/2 teaspoon celery salt
Js’h’l..,.
If using packaged prepared suet, reduce flour
f~\p’< to 1 cup. Use 120 g suet mix.
%I.;~ ,,.$
.
”
”
Put the stock into the microwave oven to heat
while preparing dumplings.
Lamb Dumplings )
122
l
AMERICA (South West)
INGREDIENTS -I..
2 tablespoons oil
500 g minced topside steak
1 large onion-finely sliced
1 green capsicum-chopped
1 clove garlic-crushed
425 g can tomatoesundrained
1 tablespoon tomato paste
1 bayleaf
l/2 teaspoon ground cummin
l/4 teaspoon oregano
l/4 teaspoon cayenne pepper
1 teaspoon salt
1 tablespoon chilli powderor to taste
300 g can kidney beans
-drained
METHOD
1. Heat large browning dish 6 minutes, add oil and meat.
Microwave on HIGH 4 minutes. Break up mince
occasionally.
2. Add onion, capsicum and garlic, microwave on HIGH
2 minutes.
3. Stir in tomatoes and paste, then add all seasonings.
Cover, microwave on HIGH 4 minutes, stir, reduce
power to MEDIUM for 6 minutes,
4. Star In beans, mtcrowave on MEDIUM, covered, a further
5 minutes. Stand 5 minutes.
@YUGOSLAVIA
INGREDIENTS --4 large red or green
capsicums (peppers)
1 tablespoon oil
finely
1 clove garlic-crushed
250 g minced lamb
425 g can tomatoes, drained
l/2 teaspoon salt
l/2 teaspoon ground black
pepper
1 teaspoon crushed
coriander seeds
2 cups cooked long-grained
rice
1 teaspoon chopped fresh
mint
124
METHOD
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 HIGH
3 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.
covered, 5 minutes before serving.
Serve with tossed green salad and hot crusty bread.
CAKES AND SLICES
Boiled Pineapple Fruit Cake
125
CAKES AND SLICES
I
BOILED PINEAPPLE FRUIT CAKE .............................. 127
QUICK MIX CHOCOLATE CAKE . .......................................
128
.........
CHRISTMAS CAKE--QUARTER POUND
.:.
128
CHRISTMAS CAKE-HALF POUND ............... ..-..-I ..... 129
EASY PLAIN CAKE WITH VARIATIONS.. ..................... 130
CHOCOLATE CAKE ......................................... I.. ... 130
SULTANA CAKE ..................... ..“‘...“.....“.........) ..... 130
ORANGECAKE.. ............................................. I._._ I130
BUlTERSCOTCH CAKE .............. ..~..~..................~
..... 1 3 1
WHOLEMEAL DATE & WALNUT CAKE ............... ..I ..... 1 3 1
132
GINGERBREAD ........................................................
BANANA LOAF.. ................................................. . ..... 132
SULTANA SPICE SLICE ..................................... ..~ ..... 133
COFFEE NUT SLICE ........................................ ..v: ..... 133
CHOC-NUT SLICE .............. ..“..<...........................i ..... 134
FRUIT& NUTSLICE ..................................................
134
CHOCOLATE ALMOND CRUNCHIES ................... i ..... 134
COCONUT FUDGE BARS.. ........................................ 136
JAM DROPS ..................................................... ..i ..... 136
CHOC-DROP BISCUITS ............................................. 137
GOLDEN SCONE TEA RING . ..“..~.........................~
..... 137
How many times do you find yourself with an empty cake tin, and the chore of having to prepare
and bake a cake seems too time consuming? The convenience of preparing and baking cakes
and slices In the mlcrowave oven will astound you. These cook so quickly with such Me effort that
even the children will delight in making cakes.
Cakes will cook in approximately one-sixth of the time taken by conventional methods with the
exception of heavier mixtures e.g. fruit cake-best results are achieved by cooking these on
a lower level of power. Cakes do not brown in the microwave oven as there is no outside
temperature within the oven cavity to create colour. However, this is no problem with batters that
are naturally dark, like chocolate or spice. For lighter batters the cake pan can be greased and
sprinkled 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
electric mixer.
126
IS
obtained using an
* Microwave cakes rise higher than those cooked conventronally, so it is important not
to fill the cake pan more than half full. Extra batter can be used for cup cakes, These
take approximately 30 seconds for one cake and 15’2 -2 minutes for 6. Cup cakes
are 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 the
microwave oven, Opaque cake storage containers are also suitable. Glass products
such as Pyrex and corningware can be used, however, best results are obtained by
greasing and Irning, otherwise a white skin forms on the outside of the cake. Heavier
mixtures or cakes not cooked in a ring form will require a foil collar to prevent
overcooking 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 surface
moisture and will dry on cooling. If concerned quickly dab the top of the cake with
a 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 an
airtight contarner.
*Scones and breads will not colour in the mrcrowave oven unless using a browner
oven. Perfect rising will occur, however you do not achieve the outside crust as with
conventional methods, Reheating of these products are excellent in the mrcrowave
oven. Refer Reheating Guide.
INGREDIENTS
450 g can crushed pineapple
1 cup brown sugar
500 g mixed fruit
1 teaspoon mixed spice
1 tablespoon Parisian essence
1 teaspoon bi-carbonate of soda
125 g butter or margarine
1 cup plain flour, sifted
1 cup self raising flour, sifted
2 eggs, well beaten.
METHOD
1. Place first 8 ingredients in a large microproof bowl.
Microwave 10 minutes on HIGH. Stir twice during
cooking. Allow to cool completely.
2. With a wooden spoon, mix in the flours and eggs. Spoon
into prepared baking dash. Microwave on DEFROST
25 minutes, remove foil, cook on DEFROST a further
25 minutes. Test with a skewer-allow extra cooking time if
necessary.
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 opaque, and can be a pliable storage container or a specially
designed microproof cake dish.
TO PREPARE CAKE PANGrease and line the inside of container with a double
thickness of greaseproof paper. Place a foil collar around
outside of container and secure with adhesive tape. Fotl
must NOT cover the top or bottom of the cake and must
NOT reach more than 1.25 cm (l/2”) above top of
container
127
INGREDIENTS - -I-‘13% cups self rasing flour
l/2 teaspoon bi-carbonate of
soda
VI teaspoon salt
3 tablespoons cocoa
1 VI cups sugar
1 cup milk
2 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 spoon
until 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 HIGH
1 minute each container. Allow to cool on a cake cooler.
Ice as desired.
$;+, C a k e containers should be straight sided.
INGREDIENTS
METHOD
750 g mixed fruit
VI cup sherry
125 g butter
1
cup brown sugar
3 eggs
1 tablespoon marmalade
1 VI cups plain flour
pinch salt
1 teaspoon cinnamon
l/2 teaspoon mixed spice
Y2 teaspoon nutmeg
112 teaspoon ginger
1
teaspoon Parisian essence
2 tablespoons sherry, extra
1. Grease and line, with double thickness of greaseproof
paper, an 18 cm (7”) round plastic container, i% cm
(3”) deep, allowing paper to extend 4 cm (15’2”) above
edge of dish. Place a foil collar around the outslde of
dish, 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 well
between each one. Stir in marmalade.
3. Sift dry ingredients and add alternatively with fruit and
sherry 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 further
20 minutes.
5. Fold down paper extensions and cover cake with foil.
Allow to stand IO minutes. Remove foil and pierce cake
in several places with a skewer. Sprinkle over extra
sherry. Replace foil.
6. Wrap well and allow to cool completely. More sherry can
be sprinkled over and cake removed from dish and
re-wrapped well If it is to be kept longer.
Fruit is better if soaked overnight or for
several hours before mixing cake.
, I‘s\.z.,-
‘/
$0~‘~
1.,*JJ-+
The size of the cake container is important.
A wider container will result in a shorter cooking
time.
Decor mapufacture a storage container exactly
the above size.
128
INGREDIENTS
METHOD
1 l/4 kg mixed fruit
60 g almonds, chopped
60 g glace cherries
%I cup brandy
250 g butter
250 g brown sugar
1 teaspoon vanilla
1 dessertspoon glycerine
1
tablespoon raspberry jam
Grated rind of 1 orange
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 similar
container with greaseproof paper. Place forI around
outside of container, secure with adhesive tape. DO
NOT cover base with foil.
3. Cream butter and sugar with vanilla, glycerine, lam and
orange 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 sure
mixture 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
5
eggs
cups plain flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
Juice of ‘12 orange
1 tablespoon Parisian
essence
Glace cherries, extra
Almonds, extra
2 tablespoons brandy or
sherry extra
21/2
Flavour of cake IS improved by the longer
soaking of the fruit in the brandy.
Cooking time will depend on size of cake
container, 20 cm (8”) will require slightly longer
cooking to a 25 cm (10”) container.
Test cake with a skewer.
If eliminating extra cherries and almonds from
top of cake, do not sprinkle immediately cooked
with brandy or sherry. Follow steps 5 and 6 for
quarter pound recipe.
A t a b l e s p o o n o f parisian
essence added
to a fruit cake darkens the cake.
129
INGREDIENTS
1 l/z cups self raising flour
pinch salt
3/4 cup castor sugar
2 eggs, beaten
l/2 cup milk
125 g butter, melted
METHOD
1, 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 flour
2 teaspoons raspberry jam with liquid
2 tablespoons sultanas added to basic ingredients
teaspoon mixed spice added to basic ingredients
1 teaspoon grated lemon rend added to basic Ingredients
l/2
1 teaspoon grated orange rind
2 tablespoons orange juice
reduce milk by 2 tablespoons
ice 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,
grease pan and sprinkle liberally with
toasted coconut or fine dry breadcrumbs.
130
INGREDIENTS ----- .- -- -. -
METHOD
125 g butter
% cup brown sugar
1
tablespoon golden syrup
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 flour
alternatively.
3. Grease and line with greaseproof paper, a 22-23 cm
(9”) mrcroproof ring cake container. Spoon in cake
batter and smooth top.
4. Microwave on HIGH 6 minutes. Allow to stand 5 minutes
before turning out. Remove paper and allow to cool
before ICI: lg.
2
egg=
teaspoon vanilla
1 tablespoon coconut
l/2 cup milk
1 l/z cups self raising flour
l/2
l
Icing
INGREDIENTS
1 cup brown sugar
l/4 cup milk
1 cup sifted icing sugar
METHOD
1. 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 cake
rrses very quickly and could overflow. If any
mtxture is left over, use for patty cakes.
INGREDIENTS
METHOD
2% cups wholemeal plain
flour
l/4 cup plain flour
2 teaspoons cocoa
1 teaspoon cinnamon
125 g dates, stoned and
chopped
VI cup milk
1
teaspoon bi-carbonate of
soda
125 g butter
%I cup milk, extra
1
cup brown sugar
1, Sift flours, cocoa and cinnamon into bowl. Return any
husks 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 and
golden syrup. Microwave on HIGH 2112 minutes to melt
butter.
4. Make a well in the centre of dry ingredients.
Add warmed butter to mixture. Mix well. Stir in milk and
soda. 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, For heavy cakes always line cake pans with
,$T\p j; kitchen paper or double thrckness of greaseproof
:. ,.‘L \,,,JT paper. Remove paper after cooling.
131
INGREDIENTS
METHOD
VI cup brown sugar
2 eggs, beaten
1 l/2 cups plain flour
1
teaspoon bi-carbonate of
soda
1 teaspoon cinnamon
1% teaspoons ground ginger
r/2 cup milk
l/2 cup golden syrup
1, Cream butter and sugar. Mix in eggs. Add sifted dry
ingredients. Combine.
2. Place milk and golden syrup In a microproof jug and
microwave on HIGH l-IV2minutes until warm.
3. Mix all ingredients together. Place in a microproof loaf
dish 25 x 12 cm (IO” x 5”) which has been lined with
greaseproof paper. Stand 10 minutes.
4. Microwave on MEDIUM 9% minutes. Allow to stand
IO minutes before turning out to cool. Slice and butter or
tee with lemon or vanilla icing.
INGREDIENTS
METHOD ~- .-
125 g butter
l/2 cup brown sugar
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 kitchen
paper, a 25 x 12 cm (10” x 5”) loaf dish. Spoon in mix.
4. Microwave on HIGH 7% minutes. Place a piece of foil
61/2 cm (2%“) over each end of loaf. Microwave
a further 2 minutes.
5. Allow to stand 2 minutes before turning out onto cake
rack to cool.
6. Ice with lemon icing and dust with cinnamon.
2 eggs
pinch salt
3 medium ripe bananas,
mashed
2 level teaspoons
bicarbonate of soda
l/3 cup milk
2 cups self raising flour,
sifted
l
Icing
1 Y2 cups sifted icing sugar
1 tablespoon butter
cinnamon
METHOD
1. Blend butter into Icing sugar. Mix in lemon juice until
smooth, beating well. Spread over cake.
HINT
i
Glaze for fruit flans-place 2 tablespoons
jam with 1 tablespoon water or liqueur in
small container. Heat on HIGH 1 minute.
132
INGREDIENTS
- ---------
METHOD
125 g biscuit crumbs
V2 teaspoon cinnamon
1 cup sultanas
l/4 cup brown sugar
l/2 teaspoon nutmeg
l/2 teaspoon ginger
l/2 teaspoon bi-carbonate of
soda
pinch salt
1
cup milk
1 egg, beaten
2% cups chocolate cake
crumbs
l/2
cup self raising flour
crushed nuts
1. Combine the first 3 ingredients. Press into the base of
an 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 of
soda, salt and milk. Microwave on HIGH 2V2 minutes.
Cool 15 minutes.
3. Add beaten egg, cake crumbs and flour. Stir well to
combine. Spread over base. Sprinkle with crushed nuts.
4. Microwave on HIGH 7% minutes. Allow to cool 5 minutes
In dish before slicing and cooling on cake rack.
INGREDIENTS
METHOD
cup castor sugar
1
pinch salt
l/2 cup rolled oats
1. Cream butter and sugar, add vanilla. Mix in sifted flour,
salt and oats.
2. Grease an oblong microproof dish, spread mixture In
dish and microwave on HIGH 4 minutes.
Allow to cool 5 minutes.
‘12
l
Topping
INGREDIENTS
2 eggs
%I cup brown sugar
l/2 cup chopped walnuts
l/2 cup coconut
2 tablespoons self raising
flour, sifted
pinch salt
l
*I% Can be varied by using different flavoured cake
crumbs and spices. Also, if preferred can be Iced
I,-+$ with lemon icing, omitting crushed nuts.
METHOD
1. 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.
Icing
INGREDIENTS
1 cup icing sucjar
1% teaspoons coffee powder
2 teaspoons butter
hot water
METHOD
1, Sift icing sugar and coffee powder Into a small bowl.
Mix In butter and enough hot water to make a thin
smooth Icing.
2. Allow to cool completely before cutting into slices.
Sprinkle with chopped walnuts tf desired.
133
INGREDIENTS
METHOD
1
1. Sift flour into a bowl. Add sugar, coconut and peanuts.
2. In a small microproof jug, place butter, Microwave on
HIGH 1 minute. Pour into dry ingredients. Combine well.
3. Press mixture into a greased oblong 26 x 16 cm
(IO” x 6”) microproof dish. Microwave on HIGH
4 mrnutes.
4. Allow to stand in dish 5 minutes, Pour over icing.
Cool completely before slicing into bars.
cup brown sugar
V2 cup coconut
l/2 cup salted peanuts,
chopped
125 g butter
l/2
l
Icing
INGREDIENTS
75 g dark chocolate
20 g copha
METHOD
1. 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 butter
3/4 cup brown sugar
1 egg, beaten
% cup mixed fruit
‘12 cup chopped walnuts
1 l/2 cups self raising flour
1
teaspoon mixed spice
cinnamon
1, Melt butter in a microproof mixing bowl 45 seconds1 minute. Mix in brown sugar and egg. Add vanilla, fruit
and 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 with
cinnamon,
4. Microwave on HIGH 6 minutes. Allow to cool in dish
5 minutes, then cut into slices and remove to cake
cooler.
;J ,’’ -‘ lL>
?/ T\p”:.i May be iced with lemon or vanilla icing if preferred.
“, I) I:>
134
INGREDIENTS
METHOD
50 g almonds
1 cup plain flour
1 cup self raising flour
2 tablespoons cocoa
125 g soft butter
3 tablespoons castor sugar
112 teaspoon vanilla
2 teaspoons sherry
1 egg yolk
1 egg white
% cup sifted icing sugar
1. In small microproof bowl, place the almonds. Microwave
5 minutes, until golden, Stir occasionally. Allow to cool
and chop.
2. Sift flours and cocoa into a mixrng bowl, rub in butter.
Add sugar, vanilla, sherry and egg yolk. Knead well and
press into a greased oblong microproof dish, 25 x 15 cm
(10” x 6”).
3. Beat egg white and icing sugar until stiff, Add half the
nuts.
4. Spread over base and sprinkle with remaining almonds.
Microwave on HIGH 5 mrnutes. Reduce power to
MEDIUM for a further 5 minutes,
5. Allow to stand 5 minutes before slicing into fingers or
squares, Cool on a cake rack.
Choc-Drop Biscuits b
INGREDIENTS
-----
1
cup plain flour
cup sugar
1 tablespoon cocoa
1 cup coconut
l/2
l
METHOD
1. Sift dry ingredients into a bowl. Melt butter in a cup or
mrcroproof jug 1 minute. Pour into dry ingredients with
vanilla. Mix well.
2. Grease a 25 x 15 cm (10” x 6”) microproof cake pan.
Press mixture into pan. Microwave on HIGH
3% minutes. Allow to cool In dish.
Icing
INGREDIENTS
1 cup icing sugar
2 tablespoons cocoa
30 g butter
2 tablespoons water
coconut
METHOD
1. 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 upon
temperature. Time mentioned above IS for butter
from the refrigerator.
INGREDIENTS - ---. ‘-
METHOD -
125 g butter
s/4 cup brown sugar
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 in
centre of each ball and fill with jam-approximately
r/4 teaspoon each.
4. Place 9 at a time in a circle on greaseproof paper lined
turntable. Microwave on HIGH 2 minutes.
5. Repeat with remaining cookies.
1 egg
1 teaspoon vanilla
1% cups plain flour
2 teaspoons bi-carbonate of
soda
l/2 teaspoon salt
3/4 cup rolled oats
toasted coconut
jam
Slide cookies on paper onto bench and place
another sheet of paper on turntable. By the time
the next batch is ready to cook, previous one can
be lifted with an egg slice to cooling rack.
Refrigerate fresh parked coffee. Reheat
a cup as you require, on HIGH foi 2 minutes.
136
,--
INGREDIENTS -.-- -
METHOD
125 g butter
WI cup sugar
l/z x 100 g packet choc-bits
1 teaspoon vanilla
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 and
take 1 teaspoon of mixture, roll into a ball and place onto
paper. Press 3 choc-bits on top. Repeat around outside
edge (in a circle approximately 2.5 cm [l “1 inside outer
edge of turntable) until 12 biscuits are formed.
4. Microwave on HIGH 3 minutes, Slide paper with biscuits
off turntable and place another sheet of greaseproof
paper on turntable and repeat cooking 12 biscuits at
a time until mixture IS used.
5. Allow brscuits to firm slightly and I~ft with an egg slice
onto paper towelling to cool.
1
1
l/2
l/2
egg
cups self raising flour
x 100 g packet choc-bits,
extra
‘1 Chopped nuts can be used on top Instead of
{%+< choc-b,ts,
1-w-r
l
Base
INGREDIENTS ---.- --4 tablespoons golden syrup
glace cherries
walnuts, chopped
l
.-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.
Scone Mixture
INGREDIENTS
2112 cups self raising flour
1 level dessertspoon
cinnamon
1 level dessertspoon mixed
spice
60 g (2 oz) butter
1112 cups cold milk
METHOD
1. 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 remainder
of 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 SWEET
TOOTH
v c(I lvuil Chocolate and Toffees
138
FOR THE SWEET TOOTH
PEANUT BRll-tLE .....................................................
ALMOND TOFFEE .....................................................
ANGEL CHEWS.. ......................................................
CREAMY WALNUT FUDGE .......................................
DATE CREAMS .........................................................
CHOCOLATE GLACE FRUITS ....................................
EASY ROCKY ROAD .................................................
Bull-ERED BRAZILS ................................................
PEANUT CLUSTERS .................................................
TOASTED COCONUT ROUGHS ................................
CONDENSED MILK CARAMELS ................................
NOUGAT.. ................................................................
BUTTERSCOTCH .....................................................
FUDGE .....................................................................
LEMON PASTILLES ...................................................
140
140
141
141
141
142
142
142
144
144
144
145
145
145
146
Homemade sweets or lollres are favourites with nearly every member of the family. Now they can
enjoy 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 temperatures
created by the heat of the sugar. Do not use glass or plastic utensils. Ovenproof
casserole dishes or bowls are best suited.
*The cooking utensil should be two to three times deeper than the volume of mixture
to allow sufficient boiling space.
*A candy thermometer may be used after the mixture IS removed from the
microwave oven, NEVER OPERATE THE OVEN WITH A CANDY
THERMOMETER INSIDE.
Hard ball when tested in cold water
Small crack when tested in cold water
Hard.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 and
proceed 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 to
prevent overcooktng.
* Use oiled fingers, scissors or knives for handling or cutting sweets.
*Sweets if made correctly and stored in airtight containers should last approximately
3 months (provided they are hidden from the family).
INGREDIENTS
2 cups sugar
1 cup water
2 tablespoons honey and
glucose
1 tablespoon butter
1 cup shelled, skinned
roasted peanuts-chopped
1 teaspoon carb soda
INGREDIENTS
125 g butter
250 g brown sugar
1 teaspoon vanilla
100 g blanched almonds,
finely chopped
140
METHOD
1. In a large microproof bowl, combine sugar, water and
honey and glucose. Stir well. Microwave on HIGH
5 minutes, stirrlng frequently to dissolve sugar. Stir well
at this stage.
2. Return to microwave and cook on HIGH 1820 minutes. Test at this stage a few ttmes. A small
amount dropped into a cup of very cold water should
crack immediately.
3. Remove from oven and stir in butter. When melted add
peanuts and quickly mix in soda.
4. Pour into a greased oblong dish 15 cm x 25 cm. When
set, mark Into squares with an oiled knife. Loft edges
whilst cooling, making turning out easier.
5. Turn out and tap with knife handle to break into squares.
-
IMETHOD -I_ In a large microproof bowl, place butter, sugar, syrup
and vanilla. Microwave on MEDIUM 5 minutes, stirring
occaslonally to dissolve sugar.
2. Add nuts, stir mixture well. Return to microwave and
cook on HIGH 8 minutes. Test a small quantity In a cup
of very cold water. Toffee should harden Immediately.
3. Pour into a lightly buttered 20 cm square dish, spread
evenly. When almost set, mark into squares.
4. When set, lift whole toffee and break tnto pieces.
Store In an airtight container.
INGREDIENTS
-.--~
2 cups sugar
l/2 cups honey and glucose
l/3 cup water
2 egg whites
1 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 large
mrcroproof bowl. Microwave on HIGH 5 minutes, stirring
frequently until sugar dissolves. Mrxture should be clear
at this stage. Stir thoroughly.
2. Microwave on HIGH 6 minutes until a small amount
tested in very cold water forms a hard ball.
3. While syrup IS cooking, beat egg whites until stiff. Keep
beating egg whites slowly while pouring the syrup
steadily in a thin stream. Add vanrlla.
4. Keep beating mixture until it loses Its gloss and becomes
stiff. Mix in cherries and nuts.
5. Drop teaspoons of mixture onto waxed paper or
buttered trays, Allow to cool completely before removtng
to store tn airtight containers.
Not a good sweet to make in high humidity as it
may not set well,
INGREDIENTS
cups brown sugar
3%~ cup cream
1 tablespoon butter
1 tablespoon golden syrup
Pinch salt
1 teaspoon vanilla
l/2 cup chopped walnuts
2V2
METHOD ~-.
1. Blend together sugar, cream, butter, syrup and salt in
a large microproof bowl. Microwave on HIGH 5 mrnutes
stirring occasionally until sugar IS dissolved.
2. Reduce power to DEFROST and cook 10 minutes.
Test a small amount In very cold water, should form a
soft ball. Cool 10 minutes.
3. Beat with a wooden spoon until mixture begins to
thicken. Stir in vanilla and nuts. Continue beating until
thick 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 -- ^
2 x 250 g packet dates
2 cups sugar
l/2 cup milk
1 teaspoon vanilla
- - -
METHOD ~1. Cut a slit in each date and remove stones.
2. In a microproof bowl, place sugar and milk. Microwave
on HIGH 5% minutes stirring frequently until sugar has
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 pineapple
125 g glace apricots
125 g glace cherries
2 tablespoons rum
400 g semi-sweet chocolate
1
tablespoon Copha
--
Chop fruits into small pieces, place In bowl, sprinkle over
rum and stand covered overnight.
In a small bowl or jug, combine chopped chocolate and
Copha, microwave on HIGH 41/z--5 minutes until
melted and smooth, stirring occasionally.
Pour over fruit mixture and mix well. Spread into a lightly
obled 20 cm square dish. Refrigerate until set.
Cut into small squares and place in small sweet patty
cases.
Fruits can be varied to suit taste. These are very
ntce to serve with after-dinner coffee.
INGREDIENTS
l/2 cup chopped peanuts
100 g marshmallows-cut into
quarters
r/4 cup coconut
100 g milk chocolatechopped or broken
50 g semi-sweet chocolate
METHOD Combine peanuts, marshmallows and coconut
in a bowl.
In a glass jug, place both chocolates and microwave on
HIGH 2 minutes to melt, strmng occaslonally.
Pour over other ingredients, fold in well. Press mixture
Into a 20 cm greased dish. Allow to cool.
Cut or break into pieces when quote cold.
cup rice bubbles can be added to dry
and chocolate increased an extra 50g
INGREDIENTS --
-.- ..--- -
% cup sugar
125 g butter
2 tablespoons honey
250 g shelled brazil nuts
Toothpicks
METHOD
1. 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.
jS”^, ,,
142
5 If toffee hardens before dipping IS complete, return
to microwave for 1 minute and quickly dip
remaining nuts.
Easy Rocky Road b
--~
INGREDIENTS
METHOD
l/2 cup roasted peanuts
1, Break chocolate into small pieces and place into
a 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
Chopped glace fruits, sultanas, or dates can be
{ T\p-l substituted for peanuts.
“1-r
INGREDIENTS l/2 cup coconut
Chopped brazil nuts, almonds or hazelnuts are
also delicious.
~..-. -.- .I
METHOD
1. Place coconut in a small flat plate or dish In microwave
oven to toast approximately 4 minutes on HIGH.
2. Place chocolate (broken into small pieces) Into a jug or
bowl, melt on HIGH 2 minutes, stir once during cooking
time.
3. Combine coconut with chocolate and place a small
teaspoon of mixture into small sweet patty cases.
VrhhZ”; l/2 cup slivered almonds, toasted may also be
{y$\p i added to Roughs.
lwrr
144
Place %I cup of slivered almonds on a pie plate,
microwave on HIGH @/2-s minutes, sttrring
frequently to brown evenly.
INGREDIENTS
METHOD
--..-...-
400 g can condensed milk
1 cup sugar
125 g butter
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 after
each 3 minutes, Test for hard ball stage during the last
2 minutes of cooking.
3. Allow bubbles to subside, do not scrape sides of dish as
this may ‘candy’ the mixture.
4. Pour into a buttered 20 cm square dish. When cool,
mark into squares with a greased knife. Break into
squares when cold and wrap in greaseproof paper.
INGREDIENTS
----
.-.-
METHOD
2 cups sugar
1
cup liquid glucose
I/Z cup honey
l/4 teaspoon salt
11% cup water
2 egg whites
125 g butter-roughly
chopped
1 teaspoon vanilla
100 g blanched chopped
almonds
100 g chopped coloured
glace cherries
Rice paper
1. Place sugar, glucose, honey, salt and water in a large
bowl or casserole dish. Microwave on HIGH 8 minutes,
strrring every 2 minutes to dissolve sugar.
2. Microwave on HIGH 4 minutes without stirring until
mixture forms a hard ball when tested in cold water.
3. In a large bowl beat egg whites until stiff, Take out */3 cup
sugar mixture and pour in a thin stream onto egg whites
while beating continually.
4. Return remaining syrup to microwave and cook a further
6 minutes until it forms brittle threads when tested in cold
water.
5. Pour toffee Into meringue mixture slowly, beating
constantly until very thick, add butter pieces gradually
until 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 more
rice paper. Refrigerate with a weight on top, overnight.
8. Turn out and cut into squares, wrap in cellophane or wax
paper. DO NOT REFRIGERATE.
INGREDIENTS
6 tablespoons sugar
2 tablespoons vinegar
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.
INGREDIENTS
450 g sugar
150 ml milk
50 g cooking chocolatebroken into pieces
50 g butter-cut into pieces
50 g chopped hazelnuts
(walnuts or almonds can
substitute)
METHOD --. 1. In a medium sized casserole dish combine sugar, milk
and chocolate. Microwave on HIGH 6 minutes, stirring
occasionally 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 need
another mtnute depending on on origlnal temperature
of 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 into
squares when slightly cool, then cut when cold.
145
INGREDIENTS
METHOD
170 g castor sugar
55 g pure icing sugar
s/4 cup water
l/2 teaspoon lemon essence
2 drops yellow food
colouring
1 teaspoon oil
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 as
mixture will ‘candy’ if stirred at this stage.
6. Leave to cool completely and harden.
Store in an airtight jar.
.I .I*?. L,
i Any fruit flavoured essence and colourrng may be
7-f\? :
$ used as a substitute for lemon.
‘-1~+,/4- i
146
JAMS AND
PICKLES
JAM AND PICKLES
I
LEMON BUlTER .............................................. .I.......
PASSIONFRUIT BUlTER .................................. .........
PINEAPPLE 8 PASSIONFRUIT BUl-rER .....................
STRAWBERRY JAM ..................................... ..~..!.~“.~.“.
PEACH JAM .............................................................
PEACH & PASSIONFRUIT JAM .......................... I.. ......
PLUM JAM ....................................................... .........
APRICOT & PINEAPPLE JAM .....................................
MANDARIN JAM .......................................................
MELON & LEMON JAM .............................................
MARMALADE JAM ....................................................
CORN RELISH ..........................................................
MANGO & PEACH CHUTNEY ....................................
CHOKO CHUTNEY ...................................................
TOMATOCHUTNEY.. ....................................... I._*. ....
MINT JELLY.. ................................................... 1 ........
CAULIFLOWER PICKLES .*..............................., ........
CHOKO PICKLES ............................................. / ........
149
150
150
150
150
151
151
151
152
152
152
154
154
154
155
155
156
156
/
,
The pleasure of making your own jams and pickles is enhanced by the use of the microwave
oven. While cooking times are similar to conventional methods, the ease of preparation and
cooking in the microwave gives today’s housewife the pride of a pantry filled with home-made
preserves just like grandmother’s
When fruit is in good supply, perhaps growing in your own garden, choose one of the following
recipes and be astounded how easy it is to make.
Hints for successful jam making remain much the same as in grandmother’s day, however, listed
below are points to remember.
1, Fruit for jam making should be firm and quite sound and is best used early in its
season. 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 to
avoid steam burns.
148
3. After adding the sugar, the jam should boil quickly without a cover or lid. Should jam
appear 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 evaporation
and will prevent bubbling over. A wooden spoon for stirring can be left in the bowl in
the microwave oven.
5. Have pot holders near the oven for removing jam as sugar mixtures become very hot
and 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 on
a cold saucer (place saucer in freezer compartment 10 minutes before testing) and
after 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 whole
fruit jams e.g. strawberry, which should be allowed to cool to prevent fruit from rising
to the top. Fill jars to the rim.
9. Sealing may be done by covering with a disc of waxed paper then with a metal or
plastic airtight lid or melted paraffin wax covered with glad wrap and tied. Sealing
should 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 become
I Ltdi 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
METHOD
4 egg=
3/4 cup sugar
grated rind of 2 lemons
l/2 cup lemon juice
Vi cup water
125 g butter
1. Beat eggs and sugar together in a large microproof
bowl, add lemon rind, juice and water. Chop butter
roughly and add to mixture. Microwave on HIGH
3 minutes.
2. Stir, reduce power to MEDIUM for 6 minutes, stirring
occasionally.
3. Pour into hot sterilized jars and seal. Store in refrigerator.
‘-5 Mixture is cooked when it thickly coats the back of
{GG 2 a wooden spoon,
I&+
149
INGREDIENTS
METHOD
125 g butter
250 g sugar
1 cup passionfruit pulp
approximately 1 2 - l 4
passionfruit
2 eggs, beaten
1. Place butter into a microproof bowl and melt on HIGH
1 minute.
2. Add sugar and sttlr well, Add passionfruit pulp and
beaten 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
eggs
cup sugar
450 g can crushed pineapple
l/2 cup passionfruit pulp
approximately 6-8
passionfruit
90 g butter
grated rind of 1 lemon
1. Beat eggs and sugar together in a microproof bowl, add
crushed pineapple, passionfruit pulp, roughly chopped
butter 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
METHOD
2 punnets strawberries
approximately 2 cups
finely grated rind of 1 lemon
l/4 cup lemon juice
2 cups sugar
1. Wash and hull strawberries, place into a large
microproof 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 on
a cold saucer. Stir occasionally during cooking.
4. Cool and pour into hot sterilized jars and seal.
INGREDIENTS
1 kg peaches, approximately
6 large
sugar
juice of 1 lemon
METHOD
V2
150
1. Skin and remove stones from peaches, chop roughly
and 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.
.~.~~
INGREDIENTS
METHOD
1 kg peaches
1 cup water
l/2 cup passionfruit pulp
sugar
l/4 cup lemon juice
1, Skin peaches, remove stones and cut into small pieces.
Place in a large microproof bowl with the water.
2. Stir, add passionfruit pulp, mix well and microwave on
HIGH 15 minutes.
3. Measure the fruit and allow 1 cup of sugar to each cup
of fruit. Add sugar and lemon juice to bowl with fruit.
4. Return to microwave and cook on HIGH 20 minutes until
jam jells.
5. Pour into hot sterilized jars and seal.
INGREDIENTS
.~.
METHOD
1. Wash plums, cut into quarters and remove stones. Place
into a large microproof bowl with water and 250 g of the
sugar. Stir well. Cover with glad wrap and cook on HIGH
20 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 jells
when tested on a cold saucer.
kg blood plums
water
kg sugar
Jice of 1 lemon
l/2
V2cups
Times for pulping fruit (stage 1) may depend on
‘f;$‘:l
J I ‘.,‘,s, r
INGREDIENTS
~-‘-
6 cups water
1 small pineapple
1 kg sugar
VI cup lemon juice
type of
plums
used,
ix
METHOD -
.-
1. Chop apricots roughly, place into a large microproof
bowl and cover with water. Allow to stand 2 hours.
2. Place apricot mixture into microwave, cover, cook on
HIGH 15 minutes, reduce to MEDIUM for 7 minutes.
3. Add peeled, cored and finely chopped pineapple, cover
and 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 or
until jam jells when tested on a cold saucer. It is
important to stir occaaonally.
This is a large quantity and it is necessary to cook
jam in a very large bowl. Ingredients and cooking
times can be halved if smaller quantity is required.
151
152
INGREDIENTS
METHOD
500 g mandarins
1 V2 cups water
500 g sugar
l/4 cup lemon juice
1. Cut mandarins In half lengthwise and slice frnely with
a sharp knife. Place in a large microproof bowl or
casserole dish. Add water and mtcrowave on HIGH
10 mrnutes.
2. Add sugar and lemon juice, stir well, microwave on
HIGH 20 minutes, stirring every 5 minutes.
3. Reduce power to MEDIUM and cook a further
15 minutes, or until jam jells when tested on a cold
saucer, stirring occasionally.
INGREDIENTS
METHOD
1% kg melon
1 l/2 kg sugar
2 large lemons
1 l/2 cups boiling water
1. Remove rind and seeds from melon. Cut into small
cubes. Place in a bowl and pour over half the sugar.
Cover and leave overnight.
2. Quarter lengthwise and thinly slice lemons, Place in
a bowl and pour over boiling water, cover and leave
overnrght.
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 then
30 minutes on MEDIUM.
INGREDIENTS ~-.-
METHOD ~- -.--
4 oranges
2 lemons
5 cups water
1.5 kg sugar
1. Wash fruit, cut In half lengthwise and slice finely with
a very sharp knife. Remove seeds. Place fruit into a large
microproof bowl, add water, cover and let stand
overnight.
2. Next day place into microwave oven, covered, and cook
on HIGH 20 minutes.
3. Add sugar, stir until dissolved, remove cover and cook
on HIGH 1 l/4 hours or unttl jam jells when tested on
a cold saucer.
It is necessary to stir occasionally and during the latter
cooktng 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.
Cauliflower Pickles
Mint Jelly
Tomato Chutney
Corn Relish
b
b
b
F
INGREDIENTS --21/2 cups white vinegar
1 cup sugar
500 g frozen corn kernels
1
medium onion, chopped
l/2 cup celery, finely sliced
% cup green capsicum,
chopped
VI cup red capsicum,
chopped
4 level tablespoons
cornflour
‘12 tablespoons dry mustard
2 teaspoons mustard seeds
154
METHOD
-
,-
-
In a large microproof bowl, place 2 cups vtnegar and the
sugar. Microwave on HIGH 8 minutes, strrrtng
occasionally to dissolve sugar.
Add all the vegetables, cook a further 15 minutes on
HIGH.
Blend cornflour and mustard with remaining r/p cup
vinegar. Stir into mixture, add mustard seeds and
microwave on HIGH 5 minutes, stirrtng frequently until
well blended.
Pour into hot sterrlized jars and seal.
INGREDIENTS ~-
METHOD ~ -
Y4 cup sugar
3? cup white vinegar
1
small onion, chopped
l/2 green capsicum,
chopped
1
clove garlic, minced
l/z lemon, thinly sliced
3%~ teaspoon ground
cinnamon
l/4 teaspoon ground allspice
l/2 teaspoon salt
‘Is teaspoon cayenne
Pepper
VI cup sultanas
500 g mangoes
500 g peaches
1. In a large mrcroproof bowl, mtx together all ingredients
except 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, return
to microwave and cook 20 minutes on HIGH, stirring
every 5 minutes.
4. Pour into hot sterilrzed jars and seal.
INGREDIENTS -4 chokoes
2 cooking apples
2 medium tomatoes, peeled
3 medium onions
2 cups sugar
1 tablespoon salt
pinch cayenne
1 l/2 cups mixed dried fruit
2V2 cups (625 ml) malt
vinegar
METHOD
1. 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
METHOD -
1 kg ripe tomatoes
250 g onions
1 tablespoon salt
2 large green apples
1 cup vinegar
1 l/p cups brown sugar
2 teaspoons curry powder
Vs teaspoon cayenne pepper
1
large red chilli, sliced
2 teaspoons allspice (whole)
2 teaspoons black pepper
corns
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. Add
peeled and sliced apples and vinegar.
3. Microwave on HIGH 15 minutes. Stir in sugar, curry and
cayenne blended In a little vinegar and spices which
have been tied in a muslin bag.
4. Microwave on HIGH 6 minutes. Stir well and reduce
power to MEDIUM for a further 20 minutes, stirring
occasionally.
5. Remove bag of sprees before bottling In hot sterilized
jars, and seal.
INGREDIENTS
METHOD--
~
~
6 tablespoons sugar
1 l/2 cups white vinegar
l/2 cup water
1 packet lime jelly crystals
1 cup finely chopped mint
1 cup semi-sweet sherry
.~.
1. Place sugar and vinegar in a medium sized mrcroproof
casserole dish and microwave on HIGH 5 minutes,
stirring occasionally, until boiling.
2. Sprinkle over jelly crystals and gelatrne. Stir in well to
dissolve.
3. Mix in mint and sherry, stirring well to distribute mint.
iA,‘> 1.
iJ
,( l\p’? Refrigerate jars of jelly prior to, and after, opening.
‘: .*r I I(
,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 tablespoons
gelatin0 sprinkled over lh cup water will
take 45 seconds to 1 minute, stir well.
155
INGREDIENTS
750 g cauliflower
200 g beans
1 small cucumber
1 small capsicum
500 g onions
l/2 cup salt
2’12 cups brown sugar
2V2 cups vinegar
‘12 cup plain flour
1 teaspoon tumeric
1 teaspoon curry powder
2 teaspoons dry mustard
1 teaspoon mixed spice
l/2 cup vinegar, extra
INGREDIENTS
1% kg chokoes
375 g onions
2 tablespoons salt
2 cups boiling water
1 teaspoon tumeric
1 teaspoon curry powder
l/4 teaspoon ground ginger
1 M cups sugar
2 cups vinegar
3 tablespoon plain flour
l/2 cup vinegar, extra
156
METHOD
Break caulrflower into small flowerets, chop beans,
cucumber, capsicum and onions. Place all in a large
bowl, 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 to
dissolve sugar.
Add well drained vegetables and cook on HIGH
15 minutes. Stir.
Blend flour and spices with extra 11’2 cup vinegar.
Pour a little of the hot liquid into blended mixture then
add all to the vegetable mixture.
Microwave on HIGH 8 minutes, stlrring frequently to
blend all ingredrents together.
Pour Into hot sterrlrzed jars and seal.
METHOD
1. Peel and drce chokoes, skin and chop onions. Place in
a large bowl, sprinkle with salt and pour over boiling
water. Cover and allow to stand overnight.
2. Stratn off all liquid and place vegetables in a large
microproof bowl. Add spices which have been blended
with a little vinegar, sugar and the 2 cups vinegar,
3. Microwave on HIGH 20 minutes, stirring occasionally to
dissolve sugar.
4. Blend the flour wrth extra 112 cup vinegar and mix into
pickles. Microwave on HIGH 6 minutes, stirring every
2 minutes.
RECIPES USING
COMMERCIAL
PRODUCTS
Apple Crumble
Pineapple upside-down Cake
157
RECIPES USING COMMERCIAL
PRODUCTS
LASAGNA.. ...............................................................
MEXICAN TACOS .............................. __._. .. 14.. ............
PIZZAS .............................................................
. .......
GLAZED BAKED HAM ..................................... ..~ .......
EASY BEEF CASSEROLE .................................. ! .......
BEEF STROGANOFF ........................ ......“.........i .......
MACARONI DINNER ..... .*..................................~ .......
MARINATED CHICKEN WINGS ..................................
BACON MEAT BALLS.. .................................. . ...........
CHICKEN AND APRICOT SURREME ..........................
ASPARAGUS CASSEROLE. ............................ ...* .......
COPPER KElTLE STIR FRIED VEGETABLES.. ...........
APPLE CRUMBLE ........................................... ..i .......
GINGER UPSIDE-DOWN PUDDING.. ..........................
PEACH DESSERTSLICE ...........................................
FRUITY NUT CONFECTION .......................................
WHITE WINGS EASY CHRISTMAS CAKE ........... i.. .....
MINTCOCOACUP.. .......................................... . .......
BRAZILIAN MOCHA ........................................ ..i .......
159
159
159
160
160
160
161
161
161
162
162
162
162
164
164
165
165
166
166
With today’s style of living, a packet or can of food is probably something the busy housewife
grabs for when the dinner rush begins. The recipes in this section will give you some Ideas of how
to vary meals using these commercial products.
158
INGREDIENTS - -~
445 g can Campbell’s
spaghetti sauce with meat
8 sheets Vetta ready-to-bake
lasagna
Krafl grated Parmesan cheese
2 eggs, beaten
250 g carton Dairy Farmers’
creamed cottage cheese
1 teaspoon Somerset
Cottage dried parsley
l/2 teaspoon salt
l/4 teaspoon pepper
l/4 teaspoon McCormick’s
garlic powder
250 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 mixture
over lasagna, then one quarter of mozzarella cheese.
4. Repeat layers of meat sauce, lasagna, cheeses until
4 layers have been completed, finishing with mozzarella
cheese.
5. Cover with Gladwrap, mrcrowave on MEDIUM
16 minutes.
6. Remove Gladwrap, microwave on HIGH 5 minutes.
INGREDIENTS ~- -500 g topside mince
1
large onion-finely
chopped
1
tablespoon oil
1
packet Lawry’s taco mix
V2 cup water
1
packet Lawry’s
tacos-l 2-l 3 in pack
METHOD ~
In a medium sized mlcroproof casserole dish, place
mince, onion and oil. Mix with a fork. Microwave on
HIGH 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 shredded
lettuce, tomato, onion rings and sprinkle with grated
cheese before serving.
Repeat with remaining taco shells.
Lettuce, tomato slices, onion
rings, grated cheese
INGREDIENTS
1
packet Lebanese bread
425 g can SPC tomatoes and
onion capelery
130 g can tomato paste
3 tablespoons oil
250 g grated tasty cheese
150 g mushrooms-sliced
thinly
2 capsicums-seeded and
chopped
125 g bacon-chopped
1 large onion-finely
chopped
250 g Cabanossi-sliced
250 g Mozzarella cheese
shredded
Anchovies and olives optional
May be browned under conventional griller
microwave convection oven.
.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 with
mozzarella 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
METHOD
908 g can ham
cup brown sugar
2 teaspoons mustard
3 tablespoons pineapple
juice
425 g can pineapple rings
Glace cherries
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.
3. Brush sugar mix over ham. Arrange pineapple rings and
cherries in a decorative pattern on ham, brush again
with sugar mix.
4. Microwave on HIGH 6 mrnutes, basting with juices twice
during heating.
Stand covered 10 minutes before serving.
l/2
INGREDIENTS
1 kg chuck steak or
gravy beef-trimmed and
cubed
2 tablespoons flour
1 packet French onion soup mix
l/2 teaspoon pepper
l/2 teaspoon salt
2 tablespoons honey
425 g can tomatoes
l/4 cup water
425 g mushrooms in butter
sauce
INGREDIENTS -750 g topside steak
1 tablespoon oil
1 medium onion-sliced
125 g mushrooms-sliced
42 g packet Lawry’s
stroganoff mix
1 cup water
2 tablespoons red wine
1
tablespoon tomato paste
1
tablespoon chopped p‘arsley
1. Coat the cubed meat In combined flour, soup mrx and
salt and pepper. Place all 111 a large casserole dish.
2. Add onion, honey, vrnegar, tomatoes and water, stir
Itghtly. Cover, mlcrowavc on HIGH 14 minutes, stir well.
3. Reduce power to MEDIUM, microwave covered
20 minutes, stlrnng twice. Add mushrooms, cornblne
well.
4. Re-cover, microwave on DEFROST 35 minutes, stirring
occasionally. Serve with boiled rice, potatoes or noodles.
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 coat
in oil.
Add onion, rnlcrowave on HIGH 6 minutes, stIrrIng twice.
Add mushrooms, sprinkle over stoganoff MIX, stir in
water, wine and tomato paste. Microwave on MEDIUM
5 minutes, reduce to DEFROST for IO minutes, stir
occasionally.
Stir in sour cream and parsley, mrcrowave on MEDIUM
3 minutes.
Serve over rice or noodles.
-7I 225 g can champignons-drained, can be used
{il’ :’ instead of fresh mushrooms.
1. I L4ri
160
INGREDIENTS
METHOD
225 g packet Kraft macaroni
dinner
l/2 cup milk
j/2 teaspoon mustard powder
2 teaspoons chopped chives
1. In a large casserole dish, place macaroni, 1 teaspoon
salt, 21/2 cups hot tap water and a knob of butter.
2. Microwave on HIGH 15 minutes, stir 3 times during
cooking. Drain, return to casserole dish.
3. Stir in the butter, cover. In a small jug combine cheese
pouch with milk and mustard. Stir into macaroni.
4. Microwave on HIGH, uncovered, 2V2 minutes, stir
occaslonally. Sprinkle In chives, fold through mixture.
Mustard and chives can be eliminated if desired
but make a very tasty additives.
INGREDIENTS
1 kg chicken wings
1 packet McCormick’s meat
marinade mix
3 tablespoons salad oil
1 tablespoon honey
METHOD
1. Combine marinade mix with next five ingredients.
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. Repeat
cooking with remaining chicken
Serve hot as buffet or party dish.
INGREDIENTS
500 g sausage mince
125 g bacon-very finely
chopped
1
large onion-grated
1 tablespoon Masterfoods
horseradish cream
2 tablespoons Carnation
evaporated milk
V2 teaspoon Somrset
Cottage garlic salt
‘12 teaspoon Somerset
Cottage bacon flavouring
1
cup soft breadcrumbs
METHOD
1. 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.
1
em
Kelloggs cornflake crumbs
2 tablespoons butter or
margarine
161
162
INGREDIENTS
METHOD
4 serving size chicken pieces
1 packet French onion soup
415 g ml can apricot halves
in nectar
1, Place chicken pieces in a microproof casserole dish and
sprinkle with the soup.
2. Pour over nectar.
3. Cover and cook on HIGH for 15 minutes.
4. Stir during cooking
lNGREDlENTS
METHOD -
-.
-
-
-
2 x 310 g cans asparagus
spears or cuts-drained
3 hard boiled eggs-sliced
4 rashers bacon-cooked
and crumbled
l/2 cup slivered
almonds-toasted
VI teaspoon pepper
450 g can cream of
mushroom soup
1 cup grated cheddar cheese
3/q cup buttered breadcrumbs
1. Place drained asparagus on the base of medium sized
shallow casserole dish. Cover with the eggs.
2. Mix together bacon, almonds, pepper, soup and cheese.
Spread over the eggs. Microwave on MEDIUM
IO minutes.
3. Sprinkle with breadcrumbs, stand 5 minutes. Mrcrowave
on HIGH 2-3 minutes to reheat.
INGREDIENTS
METHOD
Cook bacon in paper towelling on HIGH 4mrnutes.
Toast almonds on a pie plate 4-5 minutes on
HIGH, toss frequently to brown evenly.
Buttered Breadcrumbs: Heat small browning dish
4 minutes, add 1 tablespoon butter, toss-in breadcrumbs, stirring quickly. Microwave 11/2 minutes on
HIGH until brown and crisp, stirring often.
2
cups leftover chicken or
other meat, or
250 g (11~ lb) shelled
prawns,cooked
1 packet Copper Kettle stir
fried vegetables-frozen
2 chopped shallots
1 tablespoon oil
1 tablespoon water
1 tablespoon sherry
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.
INGREDIENTS
780 g can Mountain Maid pie
apples
V3 packet White Wings
golden butter mix
125 g hard butter
VI cup chopped walnuts
4 tablespoons coconut
METHOD
1. 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.
If desired, crumble can be browned under
a conventional griller. Or in microwave convection oven.
Chicken and Apricot Supreme b
INGREDIENTS
METHOD
100 g crushed walnuts
425 g can peach halves
1 packet White Wings
Gingerbread Cake Mix
Place butter, sugar, and golden syrup Into a 25 cm (IO”)
plastic or microproof round dish. Microwave on HIGH for
1 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 over
syrup.
Make up cake mixture using reserved peach lrqutd in
place of water. If necessary extra water may be used to
make up quantity.
5 . Cook on HIGH for 8 mrnutes. Allow to stand 3 minutes
before inverting.
6. Serve with cream.
INGREDIENTS
METHOD
1
1. Place butter into a mixing bowl, microwave on HIGH
1 minute.
2. Add buttercake, coconut, and combine well. Press into a
square Pyrex dish 21 cm. Cook on HIGH 4 minutes.
3. Drain peaches and place on top of base, sprinkle with
sugar and cinnamon.
4. Mix together sour cream, egg and egg yolk pour over
peaches. Sprinkle with extra cinnamon. Cook on
MEDIUM 5 minutes. Remove from oven and cool before
serving.
packet White Wings
golden buttercake mix
125 g butter
l/4 cup coconut
825 g can sliced peaches
2 tablespoons sugar
2 teaspoons cinnamon
300 ml carton sour cream
1 egg and 1 egg yolk
~
.._
.
.
.-.r
$!A’\:,
‘.7 Custard topping will not be completely set,
$oT~~ however on standing rt will become firm.
/ I \,\fk’ :
,
‘%
HINT
I
Warm hamburger buns by wrapping in paper
towelling-4 buns 45 seconds to, 1 minute on
HIGH.
164
ar
” E
7
l
INGREDIENTS
METHOD
‘12 cup sugr
1 cup chopped dates
1 egg, beaten
r/2 cup chopped walnuts
2 cups sweet biscuit
crumbs
1. Combine butter, sugar and dates in a plastic bowl.
Cook on HIGH 3 minutes, stir twice during cooking.
2. Stir In beaten egg. Add walnuts and biscuit crumbs.
Combine well.
3. Press into a 30 x 20 cm slab pan, spread with icing.
Sprinkle with extra walnuts or coconut. Refrigerate to set
icing, cut Into squares.
l
Icing:
INGREDIENTS
‘12 cup firmly packed brown
sugar
1
tablespoon butter or
margarrne
1 tablespoon water
1
tablespoon golden syrup
100 g Nestle easy-to-melt
chocolate
Extra chopped walnuts or
destccated coconut
METHOD
1, Combrne first four ingredrents in a plastic bowl. Cook on
HIGH 11/2 minutes.
2. Remove from oven, add broken chocolate, mtx well to
blend.
3. Beat until mixture is of spreading conststency.
INGREDIENTS
2 packets White Wings
sultana buttercake mix
3 teaspoons mixed spice
2 tablespoons Parisian
Essence
2 teaspoons oil
4 eggs
125 g soft butter
% cup water (or half water,
half brandy)
500 g mixed dried fruit
.METHOD -~^
1. Prepare a 20 cm round microproof cake dish as per
note below.
2. Using a wooden spoon and a large bowl combine all
Ingredients, adding fruit last-if preferred soak fruit
overnight In the brandy.
3. Spoon tnto prepared dish, microwave on MEDIUM
16 minutes. Allow to stand 5 minutes before turning out.
4 If cake IS to be kept, sprinkle with sherry or brandy, take
off foil, wrap well in brown paper. Otherwise, remove
foil and cool, covered with greaseproof paper on
a cake cooler. Peel off paper before serving.
A Tupperware bacon storer
recipe.
!
A
>\
IS
ideal for this
To prepare dish:
:;+0
” q’$ 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 cm
above top edge of foil.
165
INGREDIENTS
METHOD
3/q cup sugar
I/S cup Nestle cocoa
1 cup hot water
1 litre milk
1 teaspoon peppermint
essence
Whipped cream or ice cream
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
METHOD
1. Place first five ingredients in a microproof bowl.
Microwave on HIGH 3 minutes. Stir well to melt
chocolate. Stir in milk.
2. Microwave on HIGH 4 minutes. Beat well to froth.
Serve hot with a dollop of whipped cream.
2 cups water
VI cup International Roast or
Decaf6 instant coffee
50 g Nestle easy-tc>-melt
chocolate
2 tablespoons sugar
Pinch salt
2 cups milk
Whipped cream
166
REHEATING AND
DEFROSTING
GUIDE
The microwave oven is ideal for reconstitution of food. There is no toughening or drying out
provided you do not give too long a cooking time. Foods retain their fresh-cooked flavour and
appeal and the convenience of being able to reheat a prevrously cooked plate of food In mrnutes
is 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 the
moisture 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 and
only heat the quantity required for that serving, Bread reheats rapidly, overheating
makes 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 once
overcooked they tend to become rubbery. If necessary, cover and allow
30 seconds for the first egg; 15 seconds for each additional egg.
* Dinner plate (meat and vegetables), arrange food on the plate so the larger
vegetables and meats are around outside of plate, e.g. potatoes, cauliflower and
chops 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 plate
servrng from freezer for IO-12 minutes on HIGH, or 6 minutes HIGH and 8
minutes MEDIUM. (This method is best used for servings with sauce).
Remember, times may vary slightly depending on quantity, temperature and type or
size 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 microwave
energy so It may take 1 minute longer to reheat the food in a foil dish than if the food
is removed and placed on a plate.
+ Foods that have a htgh fat and/or sugar content reheat more quickly as mlcrowave
energy is attracted to these foods.
* Precooked frozen foods should bc heated on HIGH. They do not have to be
DEFROSTED hrst. Remember the ice-crystals In the centre of foods are slowest to
thaw, stir or rearrange the food halfway through the cooking time. This applies to
liquid 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 for
a 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 microwave
oven. However to heat successfully, these pouches should be slit to allow steam to
escape, 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 covered
casserole dish prior to heating. It IS very difficult to remove hot food from a plastic
pouch.
*Seafoods are not suitable for reheating as the flesh is very delicate and will toughen
if 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 Hollandalsc
that 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
FOOD
Bread (f&j
Bread (froren)
I
I
Bread Rolls-(fro7en)
--..
Casseroles
(refrigerated)
Casseroles (fro7en)
Cereal (cooked)
Custard, stirred
(refrigerated)
Crcpcs
(Illled)
QUANTIYY
TIME
SETIN&
2 slices
2 shces
io sec.
HIGH
4
45 iec.
4 min.
2 cups
2cups
1 cup
1 cup
-
SPECIAL
15 sec.
10 min.
40 set
45- 60 s e c .
10 min.
DEFROST
Cover with Glad wrap
Desserts
3
1 serving
Dinner Plate:
(room temperature)
(refrigerated)
(frozen)
1 servlny
1 serving
1 serving
2 min.
3-4 min.
lo-12 mln
HIGH
HIGH
then 8 rnln
MEDIUM
20 sec.
HIGH
2 fillets
45 sec.
1 ‘/p-2 rTiir1.
HIGH
MEDIUM
Coix mth Glad wrap
5oog
..5 6 min.
MEDIUM
2X-Z min.
HIGH
Enclose
1 stick
45 set
HIGH
Prepare arid
wrap IV Glad wrap
905 g can
14 171111.
HIGH
Remove tram can, cover with
Glad wrap
2’/~ 3 min.
HIGH
4 rnlll.
then 5 niiri.
21/2-3 rrliri.
HIGH
MEDIUM
HIGH
Dlnncr Plate (frozen)
(Altcrnabve method
ior servings w/sauce)
Donuts (fresh)
Donuts
(frozn)
--.
Fish. Illlets
(cookedirefngerated)
Fish, whole
(cookcd/rcfnycratcd)
Frankfurls (fresh)
barllc Bread (fresh)
Ham
1 serving
2
2
-- -8
H a m b u r g e r PattIcs 6
(cookedlrefngerated)
Lasagna
4 scrvcs
Meatballs
18
(c:ookec~/refrlgerated)
Meat Loaf (cooked,
sliced. rcfnyerated)
4 SIICCS
1 ‘/J ml;.
HIGH
Mornay (retngerated)
1 serving
(1 cup)
1
HIGH
l/7
min.
Place & paper towelllng
Place on paper towelllng
IV
paper towelllny
-
Arrange around outsldc
edge of plate
..Place separately on plate,
cover.
~:-‘-I_:~;;;.-.
1
Placcc. on paper towelllny
169
FOOD
QUANTITY
TIME
Pies, fruit (fro&)
600~1
5 min.
then 10 mm.
Pres, meat
(cooked, frozen)
1 small
1’/2
Pres, meat
(cooked,
refrigerated)
450 g
3 min.
then 3 min.
..Poultry
(cooked/refrigerated)
Qurche
(cooked/frozen)
1 serving
(2 preces)
600 g
2Y2
mm.
6 min.
600 g
HIGH
MEDIUM
HIGH
.-.MEDIUM
HIGH
M- - E-.-DIUM
HIGH
RlCe
3 cups
6 min.
then 10 min.
5 min.
Roast Meats (Wed)
4 servings
4-5 mrnr ~ M E D I U M
Soups
(refrigerated)
SPECIAL INSTRUCTIONS
Heat in foil container.
uncovered
Place on paper towelling
--.Heat in foil container,
uncovered
Cover with Glad wrao
Heat In foll container,
._ uncovered
Heat in foil container,
uncovered
Cover with glad wrap
-
Sauces (refrigerated)
1 cup
1 cup
..1% min.
HIGH --
Place single layer on plate,
cover with Glad wrap
Stir during heating
-.
11/p min.
HIGH
Stir durino heatino
Soups (refngorated)
Spaghett
4 cups
4 cups
8-10 mm.
5 -6 min.
MEDIUM
HIGH
Stir during heating
Steak
1 serving
1 -1 l/2 &.
(depending
on thickness)
HIGH
2 minutes
then 3 niin.
1 mm.
HIGH
MEDIUM
HIGH
45 sec. to
1 min.
HIGH
1 cup
1 fi&min.
HIGH
2cups
3-4 min.
HIGH
C&er
1 l/>--2 miri.
HIGH
Cover
---._
Steak, partialy cooked 1 servrng
(frozen)
Stewed Frutt
1 serving
(refrigerated)
Sweet (refrigerated) - 1 serving
Vegetables
(cookedlrefrrgerated).
Peas, beans, carrots,
zucchini
Cauliflower, brussel
sprouts, broccoh,
potato
Cabbage,
spinach
p%,
&&
I7. lt,-if
170
mm.
SETTING
HIGH
MEDIUM
HIGH
1 cup
- -
-- Cover
C o v e r
Cover
If larger servings are required, allow approximately half the heating time again p e r
added serving. Sometimes with larger quantities, it IS better to reduce power to
MEDIUM and give longer heating trme.
l
SARA LEE FROZEN PRODUCTS:
FOOD
Bavarian
Cream
Apple
Chocolate
Coffee
French Cream
Cheesecake
(with topplng)
QUANTITY
TIME
SETrING
SPECIAL INSTRUCTIONS
600 y
5 minutes
DEFROST
Remove from container
place on serving plate heat
and allow to stand 5 min.
before serving.
500 g
5 min
DEFROST
“As Above”
CheesecakeNew York
450 g
3 min.
MEDIUM
Danish Apple
Apricot
400
350
400
350
400
350
S/2-3 min.
HIGH
Leave in foil container - remove lid. heat and allow tc
stand 5 min. before serving.
Remove from container cut
Into serving portions
Blueberry
Cheese
g
g
g
g
g
Cherry
a
Pecan
Pies-Frurt -600 g
-.Quiche
5mg
place on paper towelling
-..
5 min.
then 10 min.
5 min.
then 8 min.
HIGH
Heat uncovered in foil
MEDIUM
HIGH -MEDIUM
container
Heat uncovered in foil
container
.-~
A microwave browing dish IS excellent for heating any of the above PASTRY
products. Preheat dish 3 minutes, place food onto heated dish and mlcrowave on
HIGH for a little less than the given times.
The microwave oven is the most convenient and ideal method of defrosting food. No longer does
it take a day to defrost a chicken. With your Sanyo microwave oven it is thawed in approximately
30 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 forgotten
at some time or other to remove the meat from the freezer before going out for the day). Defrosting
in your microwave oven will save time, preplanning of meals, less hassles when unexpected
guests arrive and above all, less deterioration of food. Foods should never be left to defrost on the
kitchen sink as bacteria build-up occurs from the warmth of the kitchen. The microwave oven
defrosts 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 be
thawed 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 defrosted
a portion of the food, they are then more attracted to the thawed areas. The frozen portion
continues to thaw but this is due to the heat in the thawed portion. Special techniques, such as
shielding or turning over are helpful to be sure the thawed portion does not cook before the rest
defrosts, It is often necessary to separate to assist the defrosting process. Defrosting requires
standing time to complete, because food differs in size, weight and density. Recommended
defrosting times can only be approximate. Additional standing time may be necesary to thaw
completely.
171
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 enables
the centre of the food to thaw by equallzlng the temperature throughout.
An example of this would be 15 minutes on DEFROST-turn food over-rest
IO minutes-I 5 minutes DEFROST. Resting periods are essential when thawing
a 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 high
point of roast beef and the tail of a fish to prevent further cooking of these areas while
the remainder or thicker parts thaw. NEVER COVER COMPLETELY WITH FOIL.
l
Break up minced steak as it is thawing-remove any thawed mtnce and return
frozen portions to oven.
* To thaw half of a frozen vegetable package wrap half the package with foil
When 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 as
possible and lay flat on turntable.
* Pour off liquid from defrosting foods at intervals, this allows the frozen portIon to
thaw more quickly.
APPROXIMATE DEFROSTING TIMES USING LOW OR 30% SETTING
FOOD
QUANTITY
TIME
SPECIAL
Casscrolc Steak
500 g
5 minutes then3 - 4 rriinrrtes
Separate after 5 minut& lay tlat.
After thawing stand 10 minutes.
Chops
500 g
Frozen Flat
8 -10 minutes
Separate
Fish-Whole
500 g
5 - 6 minutes
Shlcld
500 g
3 minutes then
1 rriiriute
Separate aftor
Mince
ioo g
6 - 8 minutes
Break up as
Roasts
per 500 g
10-l
2 minutes
Turn over half way, rest 10 minutes
and contrnue thawing
Sausage
500 g thick
6-8
minutes
Separate half way
Steaks T-boric
2 x 1.25 cm
(l/2”) thick
6 - 8 rni&es--
--Fill&
172
INSTRUCTIONS
half way
Tall
3 minutes
it
IS
thawing
Turn over half way
l
POULTRY:
FOOD
Whole Turkey
&JANTITY
.per 500 g
Ttrrkey PICCCS
per 500 g.--
Whole ChIcken
per 500 g
ChIcken Pieces
ChIcken Fillets
per GOg
per 500 g
SPEClA~iNS+RUCTlONS
Allow 30 minutes on DEFROST then
10 minutes resting.
Turnover and repeat until thawed.
TIME 10 minutes
8.- 10 minutes
10 minutes
.
8- 10 mlnutcs .4 - 5 rrilnutes
-
Turn over half way &eld
If necessary.
lurn over half way, rest 10 minutes,
shield If necessary, continue thawing.
Separate
halfway.
Separate as soon as possible
and lay flat.
!
173
INDEX
-AAlmond toffee .................. ,, ..........................
Angel chews ................................................
Apple crumble ..................................... 106,
Apple sauce ................................................
Apricot and pineapple jam ............................
Apricot and passionfruit cream ......................
Apricot dessert slice .....................................
Asparagus boat .............................................
Asparagus
casserole.. ..................................
140
141
162
100
151
108
107
33
162
-BBacon meat balls ......................................... 1 6 1
Baked apples .............................................. 107
Baked beans and spaghetti.. .......................... 2 6
Baked custard ............................................. 112
Coconut custard
Bread and butter custard
Baked rice custard ....................................... 112
Baked vegetables .......................................... 8 4
Baked whole snapper .................................... 4 9
Bananas flambe ............................ .*, ............ 108
Banana loaf .................................................
132
Barbecue chicken legs with bananas .............. 6 0
Barbecued pork spareribs .............................. 7 4
Barbecue sauce ............................................ 9 8
Basic white sauce and variations.. ................... 9 7
Cheese sauce
Mustard sauce
Mushroom sauce
Onion sauce
Parsley sauce
Caper sauce
Anchovy sauce
Beef and bacon loaf., ..................................... 7 4
Beef and pork meatballs in cream sauce ....... 120
Beef casserole ............................................. 1 19
Beef goulash ................................................. 7 1
Beef in burgundy ........................................... 7 1
Beef stroganoff ............................................ 160
Beef vegetable soup ...................................... 4 2
Boiled pineapple fruit cake............................ 127
Brazilian mocha ........................................... 166
Brown gravy ................................................ 102
Browning dish fried bream ............................. 5 1
Buttered brazils ............................................ 142
Butterscotch ................................................
145
Butterscotch cake ........................................ 1 3 1
-cCaramel sauce.. ........................................... 100
Carrots lyonnaise ........................................... 8 5
Carrot straws ................................................. 8 6
Cauliflower au gratin,, ..................................... 9 0
Cauliftower pickles.. ...................................... 156
Chicken and apricot supreme.. ..................... 162
174
Chicken and mushroom casserole.. ................ 5 8
Chicken and vegetable soup.. ........................ 3 8
Chicken in charmpagne ................................. 6 3
Chicken liver pate .......................................... 3 2
Chicken satay ................................................ 5 9
Chicken slice ................................................. 6 0
Chilled carrot and orange soup.. ..................... 4 0
Chilli con came ............................................ 124
Chinese bream .............................................. 4 8
Choc-drop biscuits ....................................... 137
Choc-nut slice .............................................. 1 3 4
Chocolate almond crunchies ........................ 134
Chocolate caramel tart ................................. 1 14
Chocolate glace fruit ..................................... 142
Chocolate sauce ............................................ 9 9
Choko chutney ............................................ 1.54
Choko pickles.. ............................................ 156
Christmas cake-Half pound ........................ 129
Christmas
cake-Quarter
pound.. ................. 128
Christmas
pudding.. ..................................... 105
Coconut fudge bars ..................................... 136
Coffee ...........................................................
27
Coffee nut slice ............................................ 133
Cold beetroot .................................................
91
Condensed milk caramels ............................ 144
Copper kettle stir fried vegetables ................. 162
Corned beef ..................................................
72
Corn on the cob.. ........................................... 8 8
Corn relish ...................................................
1.54
Coq-au-vin .....................................................
60
Coquilles st Jacques ...................................... 4 6
Creamed onions ............................................ 8 6
Creamed mushrooms .................................... 2 3
Cream rice pudding ..................................... 114
Cream of chicken soup .................................. 3 8
Cream of oyster soup,. ................................... 3 9
Creamy walnut fudge.. ................................. 1 4 1
Curried chicken pieces.. ................................. 5 8
Curried mince.. .............................................. 2 6
Curried prawns.. ............................................ 5 2
Curried sausages.. ......................................... 7 8
Custard sauce ............................................. 100
-EE a s y b e e f c a s s e r o l e 160
E a s y p a r t y c a s s e r o l e _. 4 8
Easy plain cake with variations.. 130
Chocolate cake
Sultana cake
Orange cake
Easy Rocky road.. . . . . . . .._....... 142
E g g , b a c o n a n d t o m a t o . . 23
Eggs
benedict
_. 2 2
-FFillets almondine ..........................................
Fillets poached in wane .................................
Forcemeat stuffing .......................................
French onion soup.. ................ ....................
Fried eggs using browning dish.. ....................
Fried rice ... ,,, ...............................................
Fruit and nut slice .........................................
Frurty nut confection .....................................
Fudge. ........................................................
54
48
63
37
21
1 19
134
165
145
-GGarlic prawns .......... ...................................
Giblet gravy .................................................
Gingerbread .......................................... .....
Ginger
upside-down pudding .......................
Glazed baked ham ................................ ......
Golden scone tea ring ............................ .....
Golden syrup dumplings ..............................
Gourmet onrons.. ................................... .....
Greek chicken and artichokes .......................
Green pea and ham soup ............................
35
102
132
164
160
137
107
87
116
40
i
Lobster thermldor ........................................
Loin of pork with apples and prunes .............
46
74
-YMacaroni dinner ...........................................
Mandarin jam ..............................................
Mango and peach chutney ...........................
Marinated chicken wrngs ..............................
Marmalade jam.. ..........................................
Marshmallow mocha supreme sauce., ..........
Mashed potatoes.. .......................................
Meat loaf .....................................................
Meat roasting and temperature chart., ...........
Melon and lemon jam .................... ..............
Mexican tacos .............................................
Mint cocoa cup ............................................
Mint jelly ......................................................
Mint sauce.. .................................................
Mushrooms soup .........................................
Mushroom with bacon.. ................................
161
152
154
161
152
102
83
73
68
1.52
159
166
155
98
43
87
-oOmelettes.. ..................................................
Orange roast duck.. .....................................
Oriental chicken wings .................................
Oysters kilpatrick., ........................................
Oysters mornay ...........................................
Oyster patties ........... ...................................
22
64
32
45
47
32
-H-
Ham and prneapple-sweet
and sour.. ............
Ham rollups.. ...............................................
Hearty savoury omelette ...............................
Hollandaise sauce.. ......................................
Honey carrots,, ............................................
Honey spiced chicken.. ................................
Hot cereal., ..................................................
Hot chocolate ..............................................
Hot grapefruit ..............................................
How to boil rice ............................................
30
34
23
98
85
62
19
27
19
94
-IIndividual cereal.. .........................................
Irish stew ............................... ......................
19
69
-J-
Jacket potatoes ..................... ..................... 8 3
Jam drops ...................................................
136
-LLamb dumplings ..........................................
Lambs fry and bacon.. .................................
Lamb shanks In parsley sauce ......................
Lamb shishkabobs ......................................
Lasagna,, ....................................................
Leg of lamb .................................................
Lemon butter ...............................................
Lemon butter steamed fillets .........................
Lemon chicken ............................................
Lemon pastilles ............................................
Lemon pudding ...........................................
Lemon sauce., .............................................
122
26
69
70
159
68
149
54
62
146
105
100
-P-
Paella ..........................................................
Passionfruit butter .........................................
Passionfruit cheese cake ..............................
Peach and passion fruit jam ..........................
Peach dessert slice ......................................
Peach jam ...................................................
Peanut brittle ................................................
Peanut clusters ............................................
Peppers stuffed with lamb and rice ...............
Pineapple and passionfruit butter ..................
Pineapple meringue pie ...............................
Pineapple upside-down cake. .......................
Pizzas.. ........................................................
Plum jam .....................................................
Pumpkin pie ................................................
Poached eggs.. ...........................................
Pork fillets In cream sauce ............ ...............
Pork marinated in wine .................................
Potato cakes and bacon,, .............. ..............
Poultry roasting chart ................... , ..............
Prune savouries.. .........................................
Pumpkin soup ............................. ................
120
150
109
151
164
150
140
144
124
150
111
106
159
151
109
21
121
1 17
24
57
34
40
76
175
-v-
-QQuick mix chocolate cake... __, ,. 128
Veal and mushroom casserole.. ...................
Veal It- tomato and wine sauce ....................
Vegetable cooking chart ...............................
Vegetable
medley.. ...................................
Vegetarian
luncheon ....................................
76
118
81
91
92
-wWalnut stuffing ............................................... 6 4
Welsh rareblt ..............................................
24
White wings easy Christmas cake ................. 165
Wholemeal date and walnut cake.. ................ 1 3 1
-s-
176
Sage and onlon stuffing ...............................
Salmon and artrchoke mornay ......................
Salmon ring mould.. ....................................
Sate Prawns .............................................
Sausages creole .................................. ......
Savoury baked egg .....................................
Savoury carrot pudding.. ..............................
Savoury tomato cups .............................
Scalloped potatoes ......................................
Scotch fillet of beef ..................................
Scrambled eggs .........................................
Seafood
chowder ......................................
Seafood Newburg ...................................
Seasoned topside roast, ...............................
SIrloin steak .................................................
Smoked fish dip.. ......................................
Smoked oyster bites.. .................................
Sptcy meatballs ...........................................
Split pea soup ............................................
Steak and kidney ......................................
Steamed date pudding ..............................
Stewed lamb chops ..................................
Stewed prunes ............................................
Stewed rhubarb ....................................
Stirred custard No. 1 ...................................
Stirred custard No. 2 .............................
Strawberry jam .............................................
Strawberry
shortcake .................................
Stuffed eggplant ..........................................
Stuffed mushrooms ..................................
Stuffed tomatoes ,, ,, ,, ,, ,, ,,,
Sultana spice slice ........................................
Sweet and sour sauce.. ...............................
64
35
52
51
78
23
85
27
83
70
20
42
47
72
77
30
33
29
39
73
105
69
20
20
113
1 13
150
1 13
90
30
87
133
99
-TTandoori
chicken..
.,
T a n g y t o m a t o s o u p
Tea, ,, ,, ..,. ,, __ ,,, ,, ,, ,,
Teriyaki
steak
rollups
..,__,__,
T o a s t e d c o c o n u t r o u g h s ,, ,,,, ,, ,,,
Tomato
chutney
._
._.
._
.,
T o m a t o , onion a n d zucchln
Tomatoes
on
toast
.,
Trout with bacon and onions ,,,,,,,,,,..,..,..,.,.,,,
T u n a - r i c e pie . _ __,___,__,,_,,,,......__..,._.,
121
39
27
34
144
155
87
27
49
53
-zZucchln
Zucchini
b o a t s .._.,,,,,,,,,,,.,.,..,.,..,...... 8 8
surprise
.._...,..,..,,. 8 8

Microwave Miracles

Transcription

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