Microwave
Miracles
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 is important to have recipes and ideas as a guide for you to achieve the best
results from your new Sanyo microwave oven. This book will show you how versatile your own
is, as well as giving you basic information on cooking by microwaves.
Microwaves have now ken used for the cooking of foods for many years and while iican k a
quick way of preparing food, it is also easy, clean and economical.
The convenience of microwave cooking will astound you; read your cookbook and your
oprrating instruction manual thoroughly and surprise every mcmkr of your family with the
exciting recipes contained within.
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.
With thanks to Nolene Warren and Noleen Wachman
who supplied the recipes for this Cook Book.
CONTENTS
??
?
LET’S TALK MlCRO@AVES ...........................................................
STARTING THE DAY.. ....................................................................
. APPETIZERS ..................................................................................
16
24
?
SOUPS.. ..........................................................................................
36
?
SEAFOOD.. .....................................................................................
36
?
POULTRY.. ......................................................................................
43
?
MEATS AND CASSEROLES.. .........................................................
60
?
VEGETABLES.. ...............................................................................
60
?
RICE AND PASTA.. .........................................................................
70
?
SAUCES AND GRAVIES.. ...............................................................
72
?
DESSERTS. ....................................................................................
79
?
CAKES AND SLICES ......................................................................
96
?
FOR THE SWEET TOOTH.. ............................................................
99
??
,
4
?
JAMS AND PICKLES .....................................................................
REHEATING AND DEFROSTING GUIDE.. ....................................
106
115
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
??
MICROWAVE ACCESSORIES
. USE OF ALUMINIUM FOIL
. CLEANING THE OVEN
. ADVANTAGES OF MICROWAVE COOKING
. IMPORTANT POINTS TO REMEMBER
. DO NOTS
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.
Today, the modern microwave oven has many features to assist you in your busy lifestyle.
These features make microwave cooking so much easier. A simple press of the keypad will do
all your cooking aulomatically. The Operating Instruction Manual supplied with your oven will
explain all these features in detail.
This book is designed to give you recipes and ideas for all your basic cookery needs. You didn’t
learn conventional
cooking in a day, so il is wise to take a litllc lime to learn the fundamentals
and principles of microwave cooking.
0 BEFORE YOU START COOKING, READ THIS SECTION
Microwave ovens vary in power and features and for this reason it is important to read the
Instruction Manual included with oven.
This Instruction Manual will explain how to operate the particular oven purchased. It will give
the power output (in watts, e.g., 9ooW) and this will make a difference to ihe timing of all the
recipes in this cook book.
All recipes tested for this book were cooked in a microwave oven with a power output of 9tXhv
I.E.C. International Standards. Do not be confused if the oven you have purchased is lower or
higher, the difference in cooking time, more or less, will be only fractional. For best results it is
important to test prior to completion of suggested cooking times. USE THE COOKING TIMES
ONLY AS A GUIDE.
Power levels suggested for tbe recipes may also be used as a guide e.g., where HI is used and a
preference is for a lower level of energy, a setting of 7, 8 or 9 could be used. Power levels range
from 1 through to 10 or HI. Use these different power levels like you would an electric hotplate,
e.g., HI (or 10) to bring food to the boil then reduce to 7 for quick cooking or 5 for medium or 3
for low or slow cooking.
The following chart will give you a guide for suggested settings and uses.
Power Level
Cooking
Example
1
* Keeping casseroles and main dishes warm
* Softening cream cheese
2
* Hating breads, rolls, pancakes, tacos, tortillas and French Toast
* Softening chocolate and clarifying butter
* Taking the chill out of fnrit.
. ~~
~.~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~.
* Manual defrosting
* Completing the cooking of casseroles and stews
* Proving bread dough
3
* Cooking less tender cuts of meat
* Completing the cooking of less tender roasts
* Slow cooking of: soups, pot roasts, baked custards etc.
* Slow cooking, poaching etc.
* Completing the cooking of roasts
* Reheating of foods
* Reheating pre-cooked
fow.is
* Sauteing vegetables
* Commencing stews and roasts
* Cooking poullry, fish, vegetables, rice, cakes and boiling vegetables
5
?? WHAT
ARE MICROWAVES?
Micro, meaning small, electromagnetic waves, are a form of radiant energy. There are many
types of radiant energy, collectively referred lo as radiation.
There are basically Iwo types of radiation, IONIZING and NON-IONIZING. X-rays, cosmic
rays and gamma rays are IONIZING forms of radiation. Radio waves, infra-red, light waves
and MICROWAVES are NON-IONIZING radiation.
IONIZING radiation produces NO temperature rise. NON-IONIZING radiation will, in
sufficient intensity, cause a rise in temperature.
Microwaves, lravelling in a straight line as fast as the speed of light, vibrate al 2450 million
limes a second. In a microwave oven, these waves are contained within the oven itself and are
reflected off the walls and door. Once the push button or handle is released all microwave
energy stops.
. PRINCIPLES OF MICROWAVE 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 cooking, microwaves are
reflected by metal but are 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 microwave oven, you
are *at eating microwaves.
Microwaves are colourless,
odourless
and tasteless. They do uot affect the llavour of the food.
0 HOW DOES A MICROWAVE OVEN WORK?
When you plug your microwave oven into a normal 230 240 volt power outlet, power is fed to
a transformer which converts low voltage line power lo the high voltage required by the
magnetron tube. The magnetron is the heart of the microwave oven, it converts electrical
energy to microwave energy and this energy is directed into the own cavity. When microwaves
enter food, they simply cause the liquid or moisture molecules in the food to vibrate at a
fantastic rate (2450 million times a second). Friction creatrd by this vibration produces heat
and this heat is conducted through the food.
Rub your hands together quickly and you will feel heat, this is exactly what happens to food in a
microwave oven.
0 HOW DO I COOK IN A MICROWAVE OVEN?
Do not change your whole idea of cooking, your everyday recipes can bc used, but remember to
cut down the cooking time. Take a guide for timings from your cook book supplied with your
ova and learn IO open the owu door and test or stir the food just as you would with
conventional cooking.
Sanyo Microwave Ovens are simple to use. Never overcook as this cannot be rectified,
undercook and then you can always give a little more time to complete the cooking
Unlike conventional ovens, preheating of the microwave ovru is not required. This will save
time as well as cutting down your fuel bill.
Food woks more quickly but looks and tastes the same as couveutionally
cooked food. In fact,
you will 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,
Item
Use
T
Notes
China
Reheating Coffee,
Short period cooking.
lo not use dishes with gold “I silver
:dges as arcing may “car.
Glass
Reheating, Short period cooking.
I” not use crystal.
Earthenware
Reheating Coffee,
Short period cooking.
Ioes retain heat therefore difficult to
candle after long period cooking.
Paper plates
Reheating, Short period cooking.
;enerally not reusable.
Paper towelling
napkins
Reheating pastries, rolls,
doughnuts.
Covering roasts or cooking bacon,
frankflIrts etc.
Jse to absorb fat or moisture.
GLAD Wrap@
Used as a covering for: Reheating,
Cooking vegetables.
ro retain moisture while cooking.
Oven bags
Corned twf, roasts.
?ierce bag. Do ““t use metal ties or
wisters -replace with elastic bands
II string.
Freezer bags
Vegetables.
hist end and tuck under.
30 ““t use metal ties “* twisters.
4ll”W for steam escape.
Specially
designed plastic
microwave
cookware
General microwave cookery to
manufacturer’s instructions.
Jse only those clearly marked
‘hfic10wave oven” safe.
Casserole dishes
(ovenproof)
Cooking main dishes, vegetables,
desserts, jams, pickles, etc.
Dishes will become hot due to
,raosference
of heat from the food.
Corning Warei
as above
C”~L91~”
Reheating.
1 Vote manufacturer’s instructions.
Straw or wood
products
Reheating.
1 Longer use may cause cracking.
1 3o not use lacquered, painted or
nrnished products.
Wooden spoons
Stirring puddings and sauces.
, 3” withstand microwaves for short
Ixriod cooking.
It
-L
If you are unsure about the suitability of a particular utensil, place it in the ova on
seconds. A container that remains cool or warm is safe to use. If it is
hot, do not use it.
“MICROPROOF” is a word frequently used in the recipes in this book and refers
to utensils suitable for use in the microwave oven.
Measures used in thls book are all level spoons and metric measuring cups.
8
0 MICROWAVE ACCESSORIES
There are many dishes you already have in your kitchen thal can be used. However, many
microwave accessories have been released onto the 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 lightweight plastic container used to cook food reaching high temperatures can distort.
Accessories available include:
An assortmat of glass and ovenwares.
A large range of special type plastic ware consisting of
casserole dishes, cake pans, divided vegetable containcrs,
racks, plate stackers and utensils.
0 USE OF ALUMINIUM FOIL
Strips of aluminium foil may be used to cover or shield areas of food that appear to be
over-cooking, e.g., chicken wings, drumsticks or the tail of a fish.
Never allow foil to touch the oven walls as tbis will cause “arcing” and cuuld damage the
““en.
Do not cover food wmplctely with foil as this reflects microwave enrrgy and the food will not
cook, and the reflected energy can also cause damage to the oven.
Shallow aluminium trays may be used for reheat&provided the depth is not greater than
2.5 4 cm. Defrosting of cooked frozen food in containers up to 5 cm deep can be succrssfully
done using a setting of 3 or 5. Refer defrosting guide.
Roasts should be covered with foil on completion of cooking time and allowed to staod 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 lirm and this is often the reason why cakes arc
cooked in a microwave own in a ring shape. Foil can be used as a collar to cover the outside of
the cake pan. This then prevents the side microwaves from pmctrating, allowing cooking from
top and bottom. Remove foil halfway through cooking time for even cooking rrsult. MAKE
SURE THE FOIL IS SECURED WITH ADHESIVE TAPE TO AVOID CONTACT WITII
THE OVEN WALLS. Cakes cooked in a loaf pan may bz 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 coutaioer, then
cut out an inner circle from the foil leaving approximately 2.5 cm outer circle. When plarrd on
the top of the cake for half the cooking time, only the crotre of the rake is exposed to the energy
allowing more even cooking for hravicr mixtures.
. CLEANING THE OVEN
Keeping the own clean is very important as the efficiency of the microwaves are reduced when
particles of food are lrft on the walls of the oven.
The roof of the oven must be regularly cleaned. Make sure that no food remains on this area.
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. Wipe 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.
enables the spatter to be wiped off with a cloth.
The build up of steam
The exterior of the oven requires little attention, a wipe with a damp cloth or an occasional
polish.
The rear vent should be kept clean by wiping with a hot soapy cloth.
After cooking foods with strong flavours e.g., pickles and chutneys, wipe oven interior with a
mixture of vinegar and water OI vanilla and water. Leave door open overnight.
0 ADVANTAGES OF MICROWAVE COOKING
Economy
No preheating time is required 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 10 Amp three pin power
outlet. It is easily moved for that outdoor party OI B.B.Q.
Flavour & Moisture Retention
Because of the shorter cooking time, foods are not overcooked or dried out, resulting in mope
tlavour and moisture remaining in food.
Speed
Food is cooked in approximately one-quarter 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 oven will not bake on as in conventional owns. A wipe ova
with a damp cloth is all that is necessary--no more dirty pots and pans to scrub.
Coolness
The microwave own does not brat up the kitchen. It remains coal and pleasant at all times
10
Food can be cooked in the dishes you serve al the table-no extra washing up. Left-avers 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 arc easily
heated within minutes making entertaining fun. The convenience of microwave cwking can
only be experienced by owning a microwave oven.
Safety
One of the safest appliances in today’s modem kitchen is a microwave oven. The absence of
heat makes ii safe to operate without danger of burned fingers. There is no way the ova will
operate without the door being closed.
Simplicity
Sanyo have built their reputation on the simplicity of their appliances and the microwave oven
is no exception. Even a child will find it easy to use. Set the cooking time and prrss the start
kemad or 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 chicken while two steaks nerd only 7 minutes. The
microwave ova eliminates the bacteria problem that often occurs when the housewife removes
food from the freezer to thaw on the kitchen sink. Frozen casseroles can be thawed and
reheated in a fraction of the time normally taken.
Shiftworkers’ Dream
Two minutes is all it takes to reheat a plate of food from the refrigerator. Cook the family meal
and place hubby’s, covered with plastic wrap in the refrigeralor-no more complaints about
“stewed-up” meals.
Weightwatching
There is no need lo add fats when cooking in the microwave oven. Dieters can easily prepare
small quantities of food exactly as they require it.
11
0 IMPORTANT POINTS TO REMEMBER
There are a number of points that are important to remember for successful microwave cooking.
Because the oven works so quickly, factors that would not be vital in conventional oven cooking
become important. Following 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 hrated affects cooking time. Cooking time given 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 particular 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 wanner 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 consists 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 ilem. A more porous food (such as bread) absorbs microwaves faster and heats
through or cooks more quickly.
Volume is a factor that affects cooking time in the microwave oven. Here the word volume
refers to the amount of food lo be cwked. If you are baking several potatoes, the cooking lime
will be longer than if you were bakiog just one potato. The same holds true with 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 time the recipe calls for. Keep checking at short intervals until
the food is cooked lo 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. Pota~ocs should be arranged in a ring; ears of corn are best placed like spokes of a
wheel, from the centre of the oven out lo the sides. When reheating a plale 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, zucchini 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, dznse foods get the greatest concentration
of microwave energy and there is a mme even microwave distribution in all the foods.
Delicate ingredients require a lower selling for proper cooking. Many high protein foods in
the dairy group fall into this category; cheese, eggs, milk, cream and sour cream. Cooking at a
higher heat may cause these foods to toughen, separate or curdle.
Container size and shape specified in recipes should be followed for best rrsults. 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 TCPSOLI. You will find that recipes for puddings
and sauces call for containers that are largrr than the quantity of liquid being cooked to prevent
boil-oven Cake recipes call for round utensils for more even cooking.
12
Coverings suitable for use in the microwave oven include ovrnproof 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 comtdrtelv seal
containers in the microwave OVCII.
Stirring is necessary for some foods. Because microwaves cook the outside edges of food tint,
the centre portion sometimes needs redistribution for evetl cooking. This is tnx of thickened
mixtures; the redistribution is accomplished simply by stirring. 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 ova,
however, you need stir only occasionally.
Browning--Cookies, cakes and breads do not brown well in a microwave own. 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 times, glazes or frosting can hz used or you can
sprinkle tine dried breadcrumbs or toasted coconut around the sides and base of the grraxd
cake container.
Turning foods over is sometimes oeccssary. In the case of large, drnsr foods, (e.g. roasts),
turning the food over will help to cook it cvcnly. 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
bona 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 imporlant to microwave cooking. The standing time specified in thr recipes is
really a part of the cooking time, in that food continues to cook after it is removed from the
own. The more dense the food,e.g. roasts, meat loaf, the longer the standiog time. In addition
to finishing the cooking process, standing time helps retain natural juices and makes carving
easier. Foods which r&in heat longer, e.g. baked apples, will continue to soften on standing.
The recipes in this book all take standing time into account and sprcify the correct amount of
time to allow. With your own recipes, some experimentation may be necessary to gauge proper
standing time. As a guideline, use the standing time specified in a similar recipe here.
Meal planning should not pose a problem. Keep in mind that foods
longest should be cooked Iirsl. The main dish (such as a roast or a
first, then the vegetables and bread cooked or heated. Drssrrts can
unless they are lo be served hot and, in some cases, can be cooking
eaten e.g., baked apples.
that nerd to be cookrd
rassrrolr) should be cooked
be made in the morning
whilst the dinner is being
For dinner parties cook the complete meal earlier in the day, keep foods covered, reheat in the
microwave and place in a convcntiooal oven or warmer on a very low heal selling along with
the dinner plates just prior to serving.
Condensation does occur within the microwave oven and also on the inside glass of the door.
This is a natural occurrence due to moisture release from the f&d when rooking. Do not lx
concerned if water appears on the bench below the oven, this dors uot mean there is any leakage
from the ove~l only an excess buildup of moisturr.
13
. DO NOTS
Do not operate the oven empty.
Do not operate the oven if damaged. It is important that the door closes properly. Should there
be any damage to the hinges or any other part of the microwave oven, have it repaired by a
qualified service technician.
Do not use conventional meat thermometers in the microwave oven. They can, of course, be
used at the completion of cooking to check the internal temperatures of food &t only out of the
ova. 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.
Do not heat food or liquids in bottles or jars with lids on.
the container.
Air must be allowed to escape from
Do not warm babies bottles in the microwave oven with screw top lids or teats in place. The
food temperature should be tested before feeding baby with any microwave cooked or heated
food.
Do not heat food in cans. Transfer the contents into a microproof dish before heating.
Do not cook bacon directly on the turntable. Any excessive local heating of the turntable may
cause it to break.
Do not overcook food. Foods with low moisture content or high fat or sugar content can burn.
Do not store foods inside the microwave oven. They may catch fire if the oven is turned on
accidentally.
Do not use wire twist-tics on oven bags etc., in the microwave oven. Replace with elastic bands
or string.
As with any appliance, children should only use the microwave oven under adult supervision
Do not operate the oven without the turntable and roller rest in place.
Be very careful when removing plastic wrap from food cooked in the own, steam build-up
could scald.
STARTING
THE DAY
Scrambled Eggs
STARTING THE DAY
“Starting the day” OI breakfast is a very important meal. Usually ahout 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 saving
considerable time and helping to start the day the nutritional way.
Recipes chosen in this section are varied. However, you may have a favourite brrakfast 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.
16
INGREDIENTS
1
cup rolled oats
3 cups water
35 traspoon s a l t
METHOD
1. Place all ingredients in a large bowl or casserole dish.
Stir well.
2. Microwave 6 minutes on Hl, stirring once.
3. Stir well, cover and allow to stand 1 minute.
4. Serve with milk and sugar.
INGREDIENTS
‘A cup rolled oats
% c u p water
Dash salt
METHOD
1. In cereal bowl combine all ingredients.
2. Microwave l-l% minutes on HI, stirring once during
and at end of cooking.
3. Allow to stand 1 minute, stir.
4. Serve with milk and sugar.
INGREDIENTS
2 grapefruit
4 tablespoons brown sugar
2 teaspoons butter
4 maraschino cherries
METHOD
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
‘h teaspoon butter on centres.
3. Place fruit on pie plate or individual serving dishes,
microwave 2 minutes on HI or until heated through.
4. Allow to stand 1 minute. Place a cherry in ccnire to
serve.
For 2 halves -microwave 1 minute
1 half - microwave 30 seconds
INGREDIENTS
2 cups cut rhubarb
(approximately 3 cm)
2 tablespoons water
1
teaspoon lemon juice
Pinch ground ginger
4 tablespoons sugar
METHOD
1. In medium size cassrrole dish, combine all ingredients
except sugar.
2. Cover, microwave 3 minules on HI, stir.
3. Add sugar, cover, microwave on 7 for 3 4 minutes.
Stir well.
4. Allow to coal, covered.
HINT
The more food placed into thr microwave oven the longer it takes to cook. The temperature
of the food to be cooked will also make a difiermce, food from the refrigerator will take a
little longer than food at room temperature.
17
INGREDIENTS
5W g dried prunes
1% cups hot tap water
% cup brown sugar
1 stick cinnamon
Pinch ground allspice
METHOD
1. In medium size casserole dish, combine prunes and
water. Allow to soak % hour.
2. Add remaining ingredients, stir, COWI, microwave
3 4 minutes on III.
3. Allow to cool covered. Remove cinnamon stick before
serving.
If prunes are soft, omit step 1. Reduce liquid to
1% cups, combine all ingredients and proceed.
INGREDIENTS
1 tablespoon butter
4 eggs
l/n cup milk
% teaspoon salt
Dash pepper
METHOD
1. In medium size casserole dish, microwave butter
20 seconds on HI.
2. Add eggs, milk, salt and pepper, and beat with a fork to
scramble.
3. Microwave, covered, 1 1% minutes on HI. Stir.
4. Microwave, covered, a further 1 1% minutes on III, or
until eggs are barely set.
5. Stir and let stand, covered, 2 minutes before serving.
Q
\@
Time for cooking depends upon
temperature of milk and eggs, also size of
eggs.
Above times are for 60 g eggs at man
temperature and milk from refrigerator.
The, secret to good scrambled eggs is to stir
during cooking. Microwaves set the egg
mixture on the outside. By stirring, you
break up the set egg allowing the liquid to
go to the outside.
18
Ramekins are ideal for poached eggs as each egg ccwks individually.
INGREDIENTS
1 e&z
% cup water
‘h teaspoon white vinegar
Pinch salt
METHOD
1. Place water, vinegar and salt in ramekin. Microwave
45 seconds on HI.
2. Gently break egg into boiling water. Cover with
GLAD Wrap.
3. Microwave 20 30 seconds, until yolk clouds over or
until cooked to desired “doneness”.
4. Stand 1 minute. Lift out of liquid with a slotted spoon.
White of egg will coagulate during standing
time. For more than one egg allow extra time
for individual ramekins of water to boil and an
extra 30 seconds for each additional egg to
cook.
INGREDIENTS
1 English muffin, halved,
toasted and buttered
2 slices of ham (approximately
size of mu5ns)
2 poached eggs
Hollandaise sauce
Paprika
??
METHOD
1. Arrange mu5ns on serving plate and top with slice of
ham, then eggs,
2. Spoon over sauce and sprinkle with paprika.
3. Microwave 45 seconds1 minute on HI, until heated
through.
HOLLANDAISE SAUCE (Sufficient for 4 eggs)
INGREDIENTS
1% cup butter
‘% c u p CIeam
2 egg yolks-well beaten
1 tablespoon lrmon juice
‘/ teaspoon dry mustard
v4 teaspoon sall
METHOD
1. Place butter in glass jug. Microwave 1 minute on HI
until melted.
2. Add remaining ingredients. Mix well.
3. Microwave on 7 for 2 minutes or until thickened,
stirring occasionally.
4. Beat with wire whisk OI rotary beater until light and
IlUflY.
Sauce will curdle if overcooked.
HINT
To separate cold bacon slices easily, place in microwave oven on HI 20 30 seconds
depending on quantity. Allow to stand 3 minutes.
19
Quantities of ingredients for omelettes are the same as those given for scrambled eggs.
However, do not stir after final microwave stage is completed. If a lighter, flu&r omelrlle is
desired, the following recipe should be used as a guide for method and quantities.
INGREDIENTS
2 eggs-scparaled
2 tablespoons milk
54 teaspoan s a l t
Dash pepper
2 teaspoons butter
Pinch baking powder
(?A teaspoon for 4 eggs)
METHOD
1. Beat egg whites until stiff peaks form.
2. Ekal egg yolks, milk, salt, pepper and baking powdrr
until creamy.
3. Gently fold in the beaten egg whites.
4. In 20 cm pie plate, microwave butter 20 seconds on Hl.
5 Pour egg mixture into hot butter and spread evenly in
pie plate.
6. Microwave, uncovered, 1% - 2 minutes on HI.
7. Cover and allow to stand 2 minutes before folding and
serving.
%\-p, Ifusing bacon or onions in filling, c”ok in the
cl3 pie dish first to rnhance omelette flavour.
20
INGREDIENTS
1 teaspoon butter
1
rasher bacon, chopped
1
small tomato, peeled and
chopped
2 shallots, trimmed and chopped
Dash pepper and salt
2 eggs, lightly katen
Parsley
METHOD
1. Place all ingredients, except eggs and parsley in a small
pie plate.
2. Microwave, covered, 2 minutes on III.
3. Pour in eggs and stir with a f”rk to combine.
4. Cover, microwave 30 seconds on III. Stir with fork
drawing outside edges towards the cmlre.
5. Cover. Microwave on Hl4@50 seconds. Allow 1”
stand 2 minutes.
6. Ease around edges with rubber spatula and slide onto
serving plate. Sprinkle with chopped parsley.
INGREDIENTS
425 g can baked beans “I spaghetti
METHOD
1. Empty beans or spaghetti into a small microproof
casserole dish. Cover.
2. Cook “o HI for 2% - 3 minutes, stirring once.
3. Serve on toast.
INGREDIENTS
250 g mushrooms
% teaspoon salt
% teaspoon pepper
1 teaspoon lemon juice
1 tablespoon water
3 tablespoons buttrr
1 tablespoon cornflour
% 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 HI for 1% 2 minutes.
3. Blend cornflour with milk. Pour in some hot liquid
from mushrooms. Combine well and pour into
casserole dish. Stir all until combined.
4. Microwave, uncovered, on HI a further 1% minutes.
Stir halfivay and after completion of cooking.
Serve on 1oast.
INGREDIENTS
METHOD
1. In a mrdium size microproof casserole dish combine
Yz teaspoon paprika
paprika, mustard, sauces and beer. Microwave on HI
1 teaspoon dry mustard
1% teaspoon Worcrstershire
sauce
for 45 seconds.
5 drops tabasco saucr (optional) 2. Add cheese and microwave on HI 1 I’% minutes,
stirring every 30 seconds, until cheese melts.
2 tablespoons beer or milk
250 g cheese, grated
3. Stir a little of the hot cheese mixture into the eggs then
combine well with remaining mixture.
2 eggs, lightly braten
4. Microwave oo 5 for 2 minutes, stirring frequently.
Remove from own and lightly whip with a wire whisk
until smooth. Serve on toast.
Do oat boil or it will curdle.
Stirring regularly is important.
INGREDIENTS
1 teaspoon butter
1% teaspoon sugar
2 medium onions
500 g topside mince
1 dcsscrtspoon
curry powder
(or to task)
1 large tomato
2 teaspoons lemon juice
1 tablespoon chutney
1 beef stock cube
Pepper and salt to taste
1% cup water + 3 tablespoons
cxlra
1 tablespoon flour
METHOD
1. Place butter, sugar and finely chopped onions into a pie
plate. Microwave on III 3 minutes. Stir well.
2. Add mince and curry powder and break up with a fork.
Microwave on Hl 5 mioules, 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 HI 4 minutes. Blend flour with extra
water and stir in briskly.
5. Microwave a further 3 minutes on HI, stirring until
thickened. Serve on toast.
21
INGREDIENTS
1 lambs fry
(approximately 5OOg)
300 mls water
125 g bacon rashers
1
small onion, finely sliced
1% tablespwns seasoned flour
4 teaspoons butter
1 tablespoon butter
METHOD
1. Cover the lambs fry with cold water and 1 teaspoon
salt. Leave 1% hour.
2. Drain, ski” and slice I cm 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. I” a microproof dish, place the bacon pieces and
microwave on HI 2 minutes. Remove bacon and add
2 teaspoons butter to drippings in dish.
6. Microwave on III 20 seconds. Lay half meat slices in
single layer in dish. Microwave on III 1 minute.
I. Two slices over and microwave a further 45 seconds.
Remove slices and repeat cooking the remaining meat
in the last 2 teaspoons of butter. Remove from dish.
8. Add the last tablespooo butter and the onion to dish.
Microwave on HI 1 minute. Sprinkle with reserved
flour. Stir well and add water slowly, mixing all
together.
9. Microwave o” III for 2 minutes, stirring once.
Return lambs fry and bacon to gravy. Combine lightly.
10. Cover. Microwave o” 5 for 10 minutes, stirring
halfway.
INGREDIENTS
4 medium sized tomatoes
6 shallots, chopped
1 tablespoon parsley, chopped
2 rashers bacon, chopped
Salt &pepper to taste
2 tablespoons cornflour
2 tablespoons water
1 cup cooked rice
l/3 cup grated cheese
METHOD
1. Cut tops off tomatoes and ~cservr tops.
2. Carefully scoop out pulp and reserve.
3. Combine shallots, parslry and bacon in a small bowl.
Microwave on III for 3 minutes. Add reserved pulp,
salt and pepper and stir.
4. Blend cornflour with water, add to rooked mixture.
Microwave on HI 1 minute, stir aud cook a further
1 minute on III.
5. Stir in rice and fill tomatoes. Top with cheese and
tomato top.
6. Place onto a plate or pie plale and cook o” HI
3 minutes. Turn tomatoes and continue cooking a
further 1 minute.
Cooking time will depend o” ripeness of
Q
+ll
22
The extra tilling left over could be used as a
topping for toast; as a snack; or served with the,
savoury tomatoes. Filling could also be used io
capsicums.
INGREDIENTS
2 tomatoes
Salt and pepper to taste
1 dessertspoon
butter
Pinch of sugar
METHOD
1. Slice tomatoes and place with remaining ingredients
into a small microproof casserole dish, cover.
2. Cook on HI 1% minutes.
3. Serve on toast.
Place mug of water or combination milk and water into
microwave oven on HI for 1% 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.
Fill mug with milk, stir. Place in microwave oven on HI
for 1% minutes.
Place mug of water into microwave oven on HI for
2 minutes. Add tea bag and allow to steep for 30 seconds.
Add milk and sugar to taste.
For more than 1 mug, allow extra cooking time.
mugs - 3 minutes
4 mugs 6 minutes
HINT
Cover foods in the microwave oven if you normally cover foods when using conventional
methods. This will retain moisture and speed cooking.
23
APPETIZERS
Chicken Liver Pate
APPETIZERS
SPICY MEATBALLS.. ...............................................
HAM AND PINEAPPLE SWEET AND SOUR.. ..........
STUFFED MUSHROOMS .........................................
CHICKEN LIVER PATE ............................................
ORIENTAL CHICKEN W I N G S ..................................
ASPARAGUS BOATS.. .............................................
PRUNE SAVOURIES ................................................
TERlYAKl STEAK ROLLUPS.. .................................
H A M ROLLUPS ........................................................
GARLIC PRAWNS.. ..................................................
SALMON AND ARTICHOKE MORNAY.. ..................
SMOKED OYSTER BITES.. ......................................
25
26
26
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27
27
27
28
28
26
29
29
The microwave oven is ideal for appetizers they can be prepared days OI weeks before, frozen
and then reheated and served piping hot in minules. Surprise your guests with hot and tempting
snacks with a minimum of fuss.
INGREDIENTS
METHOD
2 tablespoons butter
1
large onion, finely chopped
125 g mushrooms, finely chopped
500 g minced topside
1
cup fresh breadcrumbs
1 teaspoon salt
1% te,aspoon p+pprr
2
tablespoons chilli sauce
Glace ginger (optional)
1 . Melt butler in a 20 cm pie plate on IU for 40 seconds.
Add onion and mushrooms and cook on HI for
1 minute. Stir well and coniiuur cooking a further
1 minute.
2. Place mixlure inlo a large bowl with minced topside.
Add breadcrumbs, sail, pepper and chilli sauce.
Combine thoroughly and roll iulo balls the six of
walnuts. If desired, place a small sliver of ginger in the
came of each ball.
3. Arrange half the meaiballs on a plate aud cook on III
for 4 minutes.
4. Kepeat with remaining meatballs.
25
INGREDIENTS
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
20 (approx.) small bamboo
??
26
METHOD
1. Thread cubes of pineapple, ham, capsicum and a
pickled onion onto skewers, starting and finishing with
ham.
2. Arrange 10 skewers on a serving plate brush with sauce
and microwave on HI for 2 minutes.
3. Repeat with remaining skewers.
4. Serve with remaining dipping sauce.
Dipping Sauce
INGREDIENTS
% cup pineapple juice
?4 cup onion liquid
1 tablespoon tomato sauce
1 teaspoon c0rnfl0ur
METHOD
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 HI for 1% minutes. Stir well.
INGREDIENTS
8 medium sized mushrooms
approximately 6 cm in
diamrter
2 rashers bacon
2 shallots
3 tablespoons fresh breadcrumbs
% teaspoon dried parsley flakes
Pepper and salt
2 teaspoons butter
Grated cheese (optional)
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 HI
2 minutes.
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, covu with GLAD Wrap.
5. Microwave on Hl for 2l/‘3 minutes.
INGREDIENTS
2 tablespoons butter
1 clove garlic, crushed
2 rashers bacon, chopped
1 small onion, chopped
Pinch nutmeg
% teaspoon salt
Y4 teaspoon pepper
Pinch dried herbs
500 g chicken livers
2 tablespoons Grand Mar&r
2 tablespoons cream
Chopped pa&y-garnish
METHOD
1. In a small microproof casserole dish, place butter,
garlic, bacon and onion.
Microwave on HI 2’% minutes.
2. Add nutmeg, salt, pepper, herbs and cleaned and
trimmed chicken livers.
3. Cover. Microwave on HI 10 minutes.
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
‘A cup dark soy sauce
1 teaspoon sherry
Y2 teaspoon sesame oil
1
clove garlic, crushed
yz teaspoon ginger
1
tablespoon peanut oil
1 tablespoon honey
500 g chicken wings
Toasted sesame scrds
METHOD
1 . Combine soy sauce, sherry, oils, garlic, ginger and
honey. Stir well.
2. Joint chicken wings and discard tips. Add lo marinadr.
Stand for 1 hour.
3. Place drained chicken wings onto a microproof platter.
Cover with paper towelling and cook on HI for
7 8 minutes.
4. Serve hot or cold.
T\P
Q
Ifdesired, marinade maybe heated and
served with wings.
INGREDIENTS
1 tablespoon butter
1 tablespoon flour
‘Y4 cup milk
‘/ cup asparagus liquid
tablespoon grated tasty cheese
1
Pinch cayenne pepper
Salt and pepper to taste
330 g can asparagus spears,
drained
12 ready cooked savoury boats
METHOD
1 . Melt butter in a microproof bowl on HI 30 xconds.
Add flour, stir well, return to microwave and cook on
HI 30 seconds. Add milk and asparagus liquid, stirriug
well and microwave on HI45 seconds, stir and cwk 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 lo the sauce.
4. Place savouryboats on a paper towelling-lined plate.
Spoon filling into boats and top with reserved lips.
Microwave on HI 1 minute. Stand 1 minute before
saving. Serve hot or cold. Ifcold, eliminate stage 4.
INGREDIENTS
1 teaspoon butter
12 blanched almonds, halved
24 prunes
3 rashers bacon
Toothpicks
METHOD
1. Melt butter in a ramekin dish 15 20 seconds on HI.
Add halved almonds and cook on HI 2 miuulrs.
2. Remove stones from prunes and rrplace with almond
halves. Cut bacon into 5 cm pieces and roll around
each prune. Secure with toothpicks. Place onto paper
towelling on a plate.
3. Microwave on Hl for 3 4 minutes.
Cooking time depends oo bacon.
Use thin strips rather than thick pieces.
27
INGREDIENTS
250 g sliced ham
1 cup mashed potato
Salt and pepper to taste
1
small onion finely grated
Toothpicks
METHOD
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 HI 2 2%
minutes, depending on temperature of mashed potato.
May be cut in halves, secure each half with
toothpicks for appetizers.
INGREDIENTS
500 g green prawns
113 cup peanut oil
2 cloves garlic, crushed
2 tablespoons chopped shallots
2 tablespoons dry sherry
Salt and pepper to taste
METHOD
1. Pee,1 and devein prawns leaving tails intact.
2. Place into a microproof shallow dish.
3. Combine all other ingredients and pour over prawns.
4. Cook OII HI 4 minutes stirring occasionally.
Individual Ramekins may be used, timing
remains the same.
28
INGREDIENTS
210 g can salmon
400 g can artichokes
60 g butter
3 tablespoons plain flour
Milk and reserved salmon liquid to
meaS”Ie 1% cups
$5 c u p sow aeam
% teaspoon prepared mustard
60 g cheddar cheese, grated
190 gcan champignons, drained
and chopped
Salt and pepper to taste
% cup crushed cornflakes
60 g grated cheddar cheese, extra
1 tablespoon butter, extra
METHOD
1. Drain salmon, reserve liquid. Rrmovc bones and flake.
Drain artichokes, chop into small pieces.
2. Melt butter in a medium size bowl, on HI 30 seconds.
Add flour, stir until combined, cook for 30 seconds on
III, stir.
3. Gradually add milk and liquid, stir until combined, add
SOUT cmun and cook on HI 3 minutes. Stirring hvice
during cooking.
4. Add mustard and gratrd cheese, microwave on Hl
45 seconds IO melt cheese.
5. Add salmon, artichokes and champignons to saucr, 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. Microwave on HI 1 1% minutes,
depending on size of dishes and serving temperature.
If desired, mornay may be browned under
T\Q conventIonal
griller or in browning OVCII.
Q
INGREDIENTS
1 tablespoon butter
1 tablespoon flour
Yz cup milk
1 teaspoon tomato paste
1 teaspoon lemon juice
Salt and pepper to taste
105 g GUI smoked oysters
12 ready cooked oyster pattie
cases
METHOD
1. Melt butter in a microproof bowl on III 30 seconds.
Add flour, stir well, return to microwave and cook on
Ill 30 seconds. Add milk gradually, stirring wrll.
Cook on HI45 seconds, stir and continue cooking for a
further 30 seconds.
2. Add tomato paste, lemon juice, salt and pepper and stir
well.
3. Place paltie cases on a paper towelling lined plate.
Spoon one smoked oyster into a case and top with
sauce. Microwave on III 1 minule. Stand 1 minute
before serving to allow pastry to firm.
4. Garnish with lemon and parsley.
HINT
Steam band towels for men who like such things after a shave-saturate a hand towel in cold
water, wring out and place in microwave own 30 seconds for on FII to steam.
A drop of perfume or fragrant oil added to the water will give a lovely smell to the towel.
NEVER dry out wet underwear or newspapers in the microwave ovco. This can damage
the oven or cause a fire.
29
SOUPS
Green Pea and Ham Soup
SOUPS
FRENCH~NION’SOUP .......................................
CREAM’OF CHICKEN SOUP ...............................
CHICKEN AND VEGETABLE SOUP.. ..................
TOMATO SOUP.. .................................................
S P L I T PEA SOUP.. ..............................................
PUMPKIN SOUP ..................................................
GREEN PEA AND H A M S O U P ............................
MUSHROOM S O U P .............................................
31
32
32
33
33
33
35
35
Soups can be easily cooked in the microwave oven and the flavow 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 standing and improve in
flavour.
Reheating soups can be done in individual bowls “T mugs and stirred occasionally to distribute
the heat. If covered, the soup will reheat in less time.
INGREDIENTS
3 large brown onions, sliced
thinly
1% teaspoon sugar
2 tablespoons butter
2 x 420 g cans beef consomm&
420 g can water
1 beef stock cube
1 teaspoon worcestershire sauce
% teaspoon pepper
‘% teaspoon paprika
Salt to taste
2 tablcspwns cornflour
3 tablespoons water
METHOD
I. Place onions, sugar and butter in a large casserole dish,
cover. Microwave on HJ 8 minutes until onions are
tender. Stir at least ““ce during cooking.
2. Add consommk, water, stock cube, sauce, pepper,
paprika and salt. Cover and microwave on Hl
8 minutes.
3. Stir and reduce power to 6 for 6 minutes.
4. Blend cornflour with watrr, add to soup, stir. Cover
and cook on HI 3 minutes. Adjust seasonings if
lPXC*St3ry.
5. Spoon into serving bowls, top with toast and sprinkle
with cheese. Microwave 3 bowls at a time on Hl for
1 minute to melt cheese.
Use thickly sliced French bread to serve with
soup.
Toast then sprinkle each slice with a
*0+
Q mixture of grated tasty and parmesan cheese.
31
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 butter
3 tablespoons flour
2 cups milk
2 tablespoons sherry
1% teaspoon salt
% teaspoon pepper
Y4 teaspoon nutmeg
2 chopped shallots
% cup cream
1 tablespoon chopped parsley
1. I” a large microproofcasserole dish, place the first
8 ingredients. Microwave on HI 20 minutes, covered.
2. Remove chicken, dice meat, strain stock and reserve.
Wipe out dish.
3. Place butter in the casserole dish, melt o” HI
30 seconds, stir in flour and microwave a Iixther
45 seconds. Stir well.
4. Gradually blend in the milk, the” all the other
ingredients, including chicken meat and reserved stock,
except cream and parsley.
5. Microwave on III 12 minutes, stirring occasionally
until boiling and thickened.
6. Stir in cream and parsley before serving.
INGREDIENTS
METHOD
500 g chicken pieces, trimmed
I teaspoon salt
1 bouquet garni
2 cups water
2 chicken stock cubes
1
medium carrot, diced
1
medium parsnip, diced
1
large onion, chopped
2 stalks celery, sliced
2% cups water, extra
% cup tine egg “oodles
1 tablespoon chopped parsley
1. I” a large microproof bowl or 3 litrc casserole dish,
place chicken pieces, salt, bouquet garni and water.
Cover and microwave o” HI 13 minutes.
2. Discard bouquet garoi. Remove chicken and dice the
meat, return to stock.
3. Add remaining ingredients except noodles and parsley.
Cover and microwave on III 12 minutes.
4. Add noodles, stir soup, cover and microwave on 6 for
10 minutes. Stir in parsley.
5. Allow to stand, covcred, 5 minutes before serving.
Do not use boiling or steaming fowl in the
microwave oven as the quickness of cooking
will not tenderise.
When covering dishes, use casserole
HINT
dishes with
lids or GLAD Wrap, but remember to
remove cover carefully, as steam may bum your hand.
Cut meat and carrots into small cubcs for casseroles, stir during cooking.
32
INGREDIENTS
1
tablespoon butter
1
medium onion, finely
chopped
1%
teaspoon salt
%
teaspoon dried herbs
1
teaspoon sugar
bacon stock cubes
2
‘h
teaspoon pepper
2
x 425 g cam tomato puree
1
can 400 ml milk
2
lablespcax aeam
Chopped parsley or mint to taste
METHOD
1. Place first 5 ingredients in a large microproof casserole
dish, cover. Microwave on HI 2% minutes.
2. Add crumbled stock cubes and pepper. Stir in tomato
puree and milk.
3. Microwave on 8 for 10 minutes. Stir occasionally.
4. Blend in cream and parsley or mint before serving.
INGREDIENTS
1 cup split peas
8 cups water
1 medium onion, diced
1 medium carrot, diced
125 g bacon pieces
2 beef stock cubes
1 sprig mint
Sal1 and pepper to taste
METHOD
1. In a large microproof casserole dish, place peas and
water. Soak overnight.
2. Add all other ingredients except salt and pepper.
Microwave on HI 18 minutes.
3. Remove any scum and stir soup. Microwave on 7 for
26 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 HI 6 minutes. Serve with croutons.
INGREDIENTS
1 tablespoon butter
500 g pumpkin, seeded, skinned
and cubed
1
large potato, skinned and
cubed
450 mls chicken stock
1 teaspoon salt
‘/2 teaspoon pepper
Y4 teaspoon nutmeg
% teaspoon sugar
‘/ cup thickened cream
Chopped parsley 01 chives
METHOD
1. Place butter and onion into a large casserole dish.
Cover and microwave on Hl for 2 minutes.
2. Add pumpkin and potato and stir. Add chicken stock,
salt, pepper, nutmeg and sugar. Cover, microwave on
Hl 12-14 minutes depending on type of pumpkin used.
3. Blend ingredients in electric processor until pureed.
Stir in cream.
3. Return lo microwave to reheat on III for 3-4 minutes.
Do not allow to boil. Serve with chopped parsely or
chives.
Chicken stock can be made using water and
2 chicken stock cubes or use canned chicken
coosommi.
33
INGREDIENTS
METHOD
500 g packet minted frozen peas
125 g ham, chopped roughly
1 chicken stock cube
300 Ids water
300 mls milk
‘h teaspoon onion salt
% teaspoon pepper
Pinch nutmeg
1% c u p aeam
2 teaspoons brandy (optional)
1 tablespoon chopped chives
Croutons for serving
1. In a large microprwf cassrrole dish, place peas, ham.
stock cube and water. Cover, microwave on HI for
8 minutes, stirring once during cooking.
2. Blend ingredients in an electric food processor until
pureed.
3. Return to casserole dish. Add milk, onion salt, ppprr.
nutmeg, cream and brandy. Microwave on HI for 5 6
minutes, stirring occasionally. Do not hoil.
Stir in chives.
4. Serve with cr”ut”“s.
INGREDIENTS
METHOD
1. Wipe mushrooms,
500 g fresh mushrooms
1
small onion, finely chopped
2 tablespoons butter
2 tablespoons Hour
600 mls milk
1 tablespoon sherry
% teaspoon salt
‘Ye teaspwn nutmeg
Sour CTeam
Chives
chop stems and slice caps.
2. In a medium size casserole dish, place onion and butter.
Microwave on HI 1% minutes.
3 Add mushrooms, stir in and cook o” HI further
3 minutes. Sprinkle over flour, stir well to combine.
Gradually add milk, sherry, salt, pepper and nutmeg.
4. Microwave on HI 6 minutes stirring occasionally until
smooth and bubbling.
5. Serve with a dollop of sour cream in each bowl.
Sprinkle with chopped chives.
< Pumpkin Soup
35
=AFOOD
36
SEAFOOD
FILLETS ALMONDINE .............................................
COQUILLES ST JACQUES ......................................
LOBSTER THERMIDOR ...........................................
0YsTms ~M~RNAY.. ...............................................
OYSTERS KILPATRICK.. .........................................
FILLETS POACHED IN WINE ...................................
C H I N E S E BR EAM . . ...................................................
EASY PARTY CASSEROLE .....................................
SALMON RING MOULD ...........................................
BAKED WHOLE SNAPPER.. ....................................
LEMON-BUTTER STEAMED FILLETS ....................
SEAFOOD NEWBURG .............................................
CURRIED PRAWNS.. ................................................
SATE PRAWNS ........................................................
37
39
39
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39
39
49
40
40
41
41
41
42
42
/
Thr delicate texture of fish and seafood require minimal cooking to preserve their naturally
tender flesh. The speed of microwaving enhances the flavour and provided fish 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 iish will
continue to cook while standing. Fish fillets will take approx. 4 minutes per 500 g to cook
depending on the thickness of the fillet. NEVER OVERCOOK as this will toughen the flesh
and be especially careful with shelllish as it toughens quickly.
INGREDIENTS
METHOD
1
packet (375 g) frozen flounder 1. In a pie plate, place butter and almonds.
Microwave on HI for 4 minutes until almonds are
2 tablespoons butter
golden. Stir occasionally.
2 tablespoons slivered almonds
2. Remove almonds and reserve.
2
teaspoons lemon juice
3. Partially thaw fish to separate and coat in the melted
Salt and pepper
butter.
Paprika
4. Arrange in the plate with larger parts to outside.
Sprinkle with lemon juice, salt and pepper.
Dust lightly with paprika.
5. Covrr with paper towrlling. Microwave on HI for
3 -3% minutes.
6. Place fish on serving pIales. Drizzle juice over and
sprinkle with resewed almonds.
37
INGREDIENTS
500 g fresh Tasmania” Scallops
‘A cup butter
‘h cup celery, finely chopped
% cup mushrooms, wiped and
sliced thinly
2 tablespoons finely chopped
capsicum
2 finely chopped shallots
% cup dry white wine
1% teaspoon salt
‘/a teaspoon pepper
1 bayleaf
2 tablespoons flour
2 tablespoons milk
1 egg yolk
2 tablespoons cream
Buttered Breadcrumbs
??
METHOD
1. I” medium size casserole dish, place butter, celery,
scallops, mushrooms, capsicum, shallots. Cover and
microwave 0” HI 2 minutes.
2. Trim scallops, cut in halves, add to dish with wine, bay
leaf, pepper and salt.
3. Cover, microwave on H13 minutes. Discard bay leaf.
4. Drain and reserve liquid.
5. Combine flour and milk. Add reserved liquid and
microwave on HI l’%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 HI 1% minutes, stir after 45 seconds and
after completion of cooking.
8. Spoon into scallop shells or individual serving dishes.
Sprinkle with buttered breadcrumbs and microwave o”
HI 1 1’Yz minutes.
Buttered Breadcrumbs
METHOD
INGREDIENTS
1.
Melt butter in a small bowl o” HI for 30 seconds.
2 tablespoons butter
4 tablespoons fresh breadcrumbs 2. Add breadcrumbs, stir well.
3. Microwave on HI 1% minutes, stirring ouce.
INGREDIENTS
2 small cooked lobsters approx.
625 g each
1
cup sliced mushrooms
3 chopped shallots
2 tablespoons butter
‘% teaspoon dry mustard
‘A teaspoon nutmeg
2 tablespoons flour
% teaspoon salt
% teaspoon pepper
% teaspoon Worcestershire sauce
1 cup cIeam
4 tablespoons dry sherry
3 tablespoons grated cheese
Buttered breadcrumbs
(refer Coquilles St Jacques)
38
METHOD
1. Cut lobsters in halves. Clean. Remove meat and
slice. Reswve.
2. I” a small casserole dish, place butter, mushrooms,
shallots, salt and pepper. Microwave on HI 2 miuutcs.
Stir after 1 minute.
3. Blend flour, mustard and nutmeg with cream.
Stir into mushroom mix. Add sherry and sauce.
Combine well.
4. Microwave o” Hl 1 minute. Stir and microwave o” I
for 2 minutes. Stir.
5. Spread about 1 tablrspoo” mixture in each lobster
shell. Return meat to shells and spoon remaining
sauce evenly over each.
6. Sprinkle cheese ova each lobster half then press on
the buttered breadcrumbs.
I. Lift carefully onto turntable and microwave o” 7 for
6 I minutes until heated through.
INGREDIENTS
18 oysters in half shell
1 tablespoon butter
1 small shallot, tiinely chopped
Y4 teaspoon s a l t
Dash pepper
‘A teaspoon dry mustard
1 tablespoon flour
‘% cup milk
1% cup grated cheese
1 teaspwn lemon juice
1 teaspoon mayonnaise
2 tablespoons dry breadcrumbs
2 tablespoons finely grated
cheese
Paprika
METHOD
1. Place butter and shallot in a microprwf jug.
Microwave on HI 30 seconds.
2. Mix in salt, pepper, mustard and flour. Add milk and
stir well.
3. Microwave on HI 1 1% minutes. Stir in cheese,
lemon juice and mayonnaise. Mix well.
4. Spwn over oysters evenly. Combine dry breadcrumbs
and cheese. Sprinkle over oysters and dust with
paprika.
5. Arrange in a circle on turntable. Microwave “II Hl for
1 1% minutes, depending on temperature of mornay
when heating the oysters.
INGREDIENTS
12 oystrrs in half shell
1
rasher bacon, chopped
1 tablespoon Worcestershire
SG3”CX
1 lablespooo lemon juice
1 tablespoon sherry
Parsley sprigs for garnish
METHOD
1. Sprinkle each oyster with finely chopped bacon.
2. Combine sauce, lemon juice, sherry and place
1 teaspoon ova each oyster.
3. Arrange in a circle on outer edge ofturntable.
Microwave “II Hl2 minutes.
INGREDIENTS
2 tablespoons butter
1
small onion chopped finely
% teaspoon dried basil
Pinch sugar
1 teaspoon chopped parsley
500 gtish tillets
1
teaspoon lemon juice
Sal1 and pepprr
‘/a cup dry white wine
METHOD
1. Place butter, onion, basil, sugar, parsley and lemon
juice in medium size casserole dish. Microwave on HI
for 1 minute.
2. Salt and pepper iillcts. Arrange in dish, turning to
coat. Sprinkle with wine.
3. Cover, microwave on HI 4 5 minutes.
4. Allow I” stand covered 1 2 minutes before serving.
These can be browned under a preheated griller
if preferred.
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 HI
1 1% minutes until bubbling.
Stir w-11 and spoon over fish.
39
INGREDIENTS
2 whole bream approx. 375 g
each
1% cupwater
% teaspoon salt
2.5 cm piece green ginger (grated)
2 tablespoons soy sauce
2 shallots
2 tablespoons oil
2.5 cm piece green ginger (extra)
Salt and pepper
METHOD
1. Clean and scale fish. Place in a shallow dish wilh
water, salt and grated ginger.
2. Cover, microwave on HI 4 5 minutes. Drain well.
3. Drizzle soy sauce over fish, rc-cover, allow lo stand
while heating oil.
4. Slice the shallots diagonally (very thinly), and the
ginger into fine matchsticks.
5. In a microproof ju& heat oil on HI for 1 -1% minutes.
6. Pour oil over fish. Transfer lo individual sewing
plates. Sprinkle the ginger and shallots over each
fish and spoon the juices over.
INGREDIENTS
750 g fish fillets
% teaspoon onion salt
Freshly ground pepper
1 tablespoon chopped parsley
450 g call cream of oyster soup
Butter
Bultersd breadcrumbs
(refer Coquillrs St Jacques)
Lemon wedges for garnish
METHOD
1. Remove bones from fish and cut into bite size pieces.
2. Sprinkle with salt, pepper and parsley.
3. Lightly grease a medium size casserole dish with
butter. Layer with half fish pieces, then spread half the
undiluted soup over. Reprat layers.
4. Cover with lid. Microwave on 7 for 8 minutes.
Stir lightly.
5. Remove lid, sprinkle breadcrumbs over top, microwave
on HI 1 minute.
A small jar of drained chopped oysters can be
addrd at the end of step 4. Sprinkle with
breadcrumbs. Microwave 1% minutes.
INGREDIENTS
220 g can salmon
440 g can salmon
Butter and dry breadcrumbs
3 tablespoons finely chopped
shallots
2 tablespoons finely chopped
celery
2 tablespoons finely chopped
red capsicum
% teaspoon salt
Y4 teaspoon pepper
3 teaspoons lemon juice
1 tablespoon finely chopped
parsley
2 cups fresh breadcrumbs
4 eggs, lightly beaten
40
METHOD
1. Grease a 20 cm savarin mould (ring dish) or round dish
with glass in centre, with butter and coat with dry
breadcrumbs.
2. Drain both cans of salmon, rrmove skin and bones, and
flake. Combine with other ingredients and fold in the
eggs.
3. Spoon into the mould and lightly press down with back
of spoon.
4. Microwave on HI 8 10 minutes.
5. Invert onto serving dish. Centre can be filled with
creamed mixed vrgrtables. Otherwise, Irave covcrcd
and refrigerate to serve cold and till crntre with potato
salad.
METHOD
INGREDIENTS
1 whole snapper, 75og
Juice % lemon
Paprika
. Stuffing
-
NGREDIENTS
‘/a cup butter
1 small onion, finely chopped
‘i5 stick celery, finely chopped
1 cup fresh breadcrumbs
1 tablespoon chopped parsley
% leaspo”” salt
1% teasp”“n pepper
% teaspoon dried mixed herbs
garnishes: parsley sprigs
lemon slices
stuffed “live
1. Clean fish and rrmoveeyes. Wash and pat dry.
Squeeze lemon juice inside and outside.
2 . In small dish, melt butter 30 seconds on III.
Add onion and celery. Microwave on HI for 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 limes. Place 2 layers of paper
towelling on turntable and lay iish on this or place into
a shallow dish. Sprinkle with paprika then the
remaining stuffing. Wrap a small piece of foil over
fleshy end of tail. Cover with paper towelling.
5 . Microwave on Hl 4 minutes. Remove foil from tail.
Cover. Microwave a further 2 -3 minutes “II HI. 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.
INGREDIENTS
METHOD
500 g fish tillcts
2 tablespoons butter
% teaspoon grated lemon rind
Salt and peppa
1. Wash fillets and pat dry with paper towels.
2. In a round shallow dish, melt butter 20 - 30 seconds on
Hl. Swirl butter around until base of dish is coated.
3. Arrange fillets in dish, placing thicker parts to outside.
Sprinkle with lemon rind. pepper and salt.
4 . Cover with GLAD Wrap and microwave on HI for
2 minutes.
5. Carefully lift plastic and turn fillets over. Re~cover.
6. Microwave 2 minutes “II HI.
Allow I” stand l’% minutes.
7. Serve with juices spooned over fish.
INGREDIENTS
375 g cooked seafood, lobster, crab
METHOD
1. Melt butter in medium size. casserole 30 seconds.
“I prawns or combination
2 tablespoons butter
1% tablespoons flour
1 cupcream
2 egg yolks, lightly beaten
‘A cup dry sherry
% teaspoon salt
% teaspoon paprika
Add flour. Combine well.
2. Combine cream and egg yolks, stir into flour mix.
Combine well, then stir in all other ingredients.
3. Microwave “II 7 for 6 minutes, stirring frequently until
mixiure thickens.
4. Let stand, covered, 3 minutes. Serve ova rice “I with
cr”“,““s.
41
750 g cooked prawns peeled
2 tablespoons butter
1
small orion, thinly sliced
1 stick celery, thinly sliced
% red capsicum, thinly sliced
1 dessrrtspoon
curry powder
(“I to taste)
‘h teaspoon salt
% teaspoon black pepper
Y2 teaspoon sugar
3 teaspoons lemon juim
1 cup shredded cabbage
1% cup frozen peas
1 chicken stock cube
‘A cup sherry
1% cups water
1 level tablespoon flour
1 level tablespoon cornflour
4 tablespoons cream
2 teaspmns chopped parsley
1. In a medium-large size casserole dish, place butter,
onion, celery and capsicum. Microwave on HI for
3 minutes.
2 . Mix in curry, pepper, salt, sugar and lemon juice.
Microwave on HI for 1 minute.
3. Add cabbage, peas, crumbled stock cube, water and
sherry. Cover and microwave on HI for 5 minutes.
4. Blend flours and cream. Mix in 4 tablespoons hot
liquid, then stir into casserole. Stir well. Microwave
on 7 for 3 minutes, stirring twice.
5. Fold through prawns and parsley.
Combine thoroughly. Microwave on 7 for 2 minutes.
Serves 2 or 4 as an entree OI part of a Chinese meal.
INGREDIENTS
500 g green prawns
1 large onion
1 tablespoon oil
2 teaspoons water
i f&ri,na&& ”
,ifKiREDlEN.&$
‘A teaspoon ,fiVe-spice powder
1%
teaspoon
cUrry,pvder
1% ~teaspoon sugar
2 dessertspoons
sate sauce
1 teaspoon soy sauce
2 teaspoons dry sherry
5 drops tabasco
METHOD
1. Shell prawns, slit down back, just enough to ~rmove
vein.
2. Combine marinade ingredients, add prawns and mix
well. Nlow to stand 2 hours.
3. Peel onion, cut in half then into wrdges and separate
pieces. Place into small casserole dish with the oil.
Microwave on HI for 2 minutes.
4. Add prawns and marinade, mix well logether.
Microwave on HI for 2 minutes, stirring twice.
5. Add water, stir well, microwavr on HI for 1 minute.
6 . Pour onto a bed of lettuce “11 serving plate with a small
bowl of brandy flamed in ccntre.
HINT
When covering dishcs wilh GLAD Wrap, place firmly over container, make sure there is
sufticient air space by pressing finger in the cmtre.
NEVER HAVE GLAD Wrap SKIN TIGHT.
42
POULTRY
POULTRY
Poultry is superb in a microwave own as Ihc flavour and moisture are retained. Ensure that
poultry is fully thawed prior to cooking; the microwave oven will do this in a much shorter lime
than by conventional methods. Wash and dry bird and prepare for cooking.
Poultry will not brown and crisp as it does in a conventional oven. However, by using a thick
teriyaki baste, seasoned salt or chicken seasoning, the end result is delicious. If you own the
microwave own with a browner system the poullry will crisp and brow0 naturally. Follow
instruct&s supplied with your oven.
Always allow a standing time for poultry al the completion of cooking. This allows the interior
of the bird to finish cooking without toughening the delicate breast meal. Remove the bird from
lhe baking dish, wrap in foil and allow lo stand 15 minutes prior to carving. The foil r&ins the
beat within the bird and will keep it hoI,while vegetables are being coakrd to serve with the
meal.
When cooking a whole chicken or turkey somr areas will cook more quickly e.g. wings or lips
of legs (areas whrre there is not as much meal). Cover thesc areas halfway during cooking with
strips of aluminium foil to prevent over cooking. Always make sure that foil does not touch the
side walls of the own as this causes arcing. NEVER cover bird completely with foil as it will
not cook.
Glad oven bags may be used for all poultry with succrssful results. Remember to pierce the bag.
Do not use metal tics or twistcrs, replace with elastic bands or string.
Follow the chart for cooking times and temperatures if using a thermometer or probe
44
Poultry
Setting
Approximate
Cooking Time
Thermometer or
Meat Probe
Standing
setting
Chicken (Whole) Hi
9 min. per 500g
85°C
15 min.
Chicken (Pieces)
with bone
HI
7-8 min. per 5OOg
85°C
10 min.
Chicken (Fillets)
HI
6 min. per 5OOg
75°C
Nil
Turkey (Whole)
Reduce to
HI
6 OI 7
8 min.
&lo min. per 5oOg
80°C
15.20 min.
Turkey
(Hindquarters)
HI
7-8 min. per 5OOg
80°C
10 min.
Duck
HI
7 min. per 5COg
.80°C
15 min.
INGREDIENTS
No. 15 chicken (1.5 kg)
1 onion
Teriyaki baste
METHOD
1. Wash and dry chicken, place breast side down into a
microproof baking dish. GUI ooion into quartrrs and
place inside bird. If desired, legs may be sccured
together with string or an elastic band.
2. Brush with teriyaki baste.
3. Microwave on HI for 13 minutes. Turn chicken over
and cook a further 14 minutes on HI.
4. Remove chicken from baking dish, wrap in foil and
allow a standing time of 15 minutes before serving.
Your favourite stuffing may be used to wasoo
T@ chicken, cooking time remains the same.
Q
HINT
Prepare and cook roasts for dinner first. Allow to siand wrapped in foil to keep hot while
vegetables cook.
When cooking chicken pieces, always place the large to the outside of the dish with the
smaller pieces in the centre.
45
INGREDIENTS
1 kgchicken fillets
2 tablespoons brown sugar
2 tablespoons honey
‘Y4 cup soy sauce
Y4 cup peanut oil
1
garlic clove, crushed
2 tablespoons lemon juice
??
METHOD
1. Cut rhicken into cubes, approximately 2 cm. Combine
all ingredients for marinade in a medium size bowl.
Add chicken and allow t” 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, c”ver with
paper towelling. Microwave on Hl for I’% minutes,
turn over and microwave a further 1Yz minutes.
Remove to serving plate and repeat cooking of
remaining chicken.
4. Spoon sauce “WI and serve with boiled rice.
Sauce
INGREDIENTS:
225 g unsalted peanuts
1
teaspoon chilli powder
1 clove garlic
1 teaspoon salt
1 medium onion, coarsely
chopped
3 tablespoons peanut oil
% cup water
1 tablespoon brown sugar
2 tablespoons soy sauce
2 tablespoons lemon juice
‘h cup water, extra
METHOD
1. Remove skins from peanuts and place in a blender.
Add chilli, garlic, salt, onion and 2 tablespoons oil.
Blend on high speed, adding combined water, sugar,
soy sauce and lemon juice. Mixture should be pasley.
2. Heat the remaining 1 tablespoon oil in a small
microproof bowl for 1 minute on HI. Add peanut
mixture and microwave 1% minutes on HI, stirring
twice.
3. Mix in exira water and microwave on 1 for 4 minutes,
stirring after 2 minutes and at end of cooking.
INGREDIENTS
1 kg chicken pieces
Seasoned flour
1 tablespoon oil
1 tablespoon butter
2 rashers bacon, chopped
2 oniuns, cut into small chunks
1 bay leaf
1 chickrn stock cube
5% teaspoon garlic salt
1 cup red wine
‘Yl cup water
250 g fresh mushrooms, sliced
Chopped parsley
METHOD
1. Coat chicken pieces lightly with seasoned flour.
2. Place oil and butter into a shallow casserole dish and
microwave on HI for 45 seconds.
3. Place chicken pieces into dish, coat with oil and butter,
cook on Hl for 8 minutes turning once. Remove
chicken and set aside.
4. Place bacon and onions into dish and oook “II Hl for
4 minutes. Add bay leaf, stock cube, garlic salt, wine,
water and mushrooms. Return chicken pieces to dish,
cover and cook “o HI for 12 minutes. Stir once during
cooking.
5. Remove bay leaf. Serve sprinkle,d with chopped
parsley.
Q
$ie I f d rsired, thicken with a little blended
cornflour at end of stage 4 and cook a further
1’~ minutes.
Coq-Au-Vin >
46
48
INGREDIENTS
METHOD
2
1
1
1
%
I
2
4
1
%
1. Combine sugar, garlic, ginger, honey, lemon juice,
sherry and crumbled stork cubes in a bowl to form
marinade. Add chicken strips and marinate for
30 minutes. Stir occasionally to coat.
2. Drain chicken well and reserve marinade.
3. Place chicken strips into a shallow dish and cook on HI
4 minutes. Stir once during cooking.
4. Add reserved marinade, blended cornflour and water to
chicken. Stir well.
5 . Cover and cook on HI for 4 minutes.
t%3sp**ns s u g a r
clove garlic, crushed
teaspoon green ginger, grated
tablespoon honey
cup lemon juice
tablespoon dry sherry
chicken stock cubes
chicken tillcts, cut into strips
tablespoon cornflour
cup water
INGREDIENTS
METHOD
6 0 gimtter
% cuphoney
1
tablespoon french mustard
2
teasp”“ns soy sauce
1 teaspoon salt
1
teaspoon mild curry powder
1
kg chicken pieces
1 . Place butter in a small microproof bowl. Microwave on
Hl for 30 seconds.
2. Add honey, mustard, soy sauce, salt and curry powder.
Stir well t” combine.
3. Arrange chicken pieces in a large microproof baking
dish. Spoon sauce over chicken. Cook on HI for
16 minutes. Baste frequently and tur~l piccrs over at
least once during cooking time.
4. Remove chicken pieces from pan and thicken juices by
blending 1% tablespoons of cornflour with
2 tablespoons water. Add to pan juices and cook on HI
for 2 3 minutes, stirring occasionally.
5. Serve with pan juices poured over chickco.
INGREDIENTS
METHOD
8 small chicken pieces
(thighs or legs)
Salt and black pepper
3 5 gbutter
2
onions, finely sliced
2 tablespoons brandy
3 tablespoons f l o u r
l/3 cup chicken stock
3% cup champagne
% teaspoon dried thyme
‘/a teaspoon dried mace
1 bay leaf
170 g mushrooms, sliced
2 teaspoons cornflour
1. Rub chicken with salt and pepper.
2. In a large microproof casserole dish, place butter and
onions, cover. Microwave on HI for 3 minutes.
3. Add chickrn pieces tossing in the butter and onion mix
to coat. Cover with paper towelling. Microwave on HI
for 12 minutes, turning over halfway. Remove from
OWlI.
4. Stir in brandy, flour-blended with chicken stock,
champagne, herbs and mushrooms. Cover and cook on
HI for 10 minutes.
5. Blend cornflour with a small quantily ofwalcr. Add to
chicken with cream. Stir well. Microwave on 6 for
4 minutes. Srrve with parsley potatoes.
(Refer: Vegetable section).
INGREDIENTS
1 turkey
Teriyaki baste (thick)
Stuffing as preferred
METHOD
1. Ensure thal 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.
Brush with teriyaki baste.
4. Microwave on HI for 8 minutes, reduce to 6 OI 7 and
calculate times from chart. Turn bird over once during
cooking.
5. Wrap in foil and allow standing time.
\Qs
0
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
250 g sausage mince
ho g ham, chopped
1 cup soft breadcrumbs
1
tablrspooo chopped parsley
Salt and pepper to taste
Grated rind of 1 lrmon
1 rgg:.beaten
METHOD
Combine all ingredients well. Use to fill cavity of turkey.
INGREDIENTS
2 cups soft breadcrumbs
1 tablespoon
butter
1 small onion, chopped
% cup finely chopped celery
100 g walnuts, chopped
2 teaspoons dried herbs
Salt and pepper
Dash cinnamon
1 egg, b e a t e n
METHOD
Place breadcrumbs
in a large bowl. Rub in the butter.
Add all other ingredients and combine well.
49
I
2 cups soft breadcrumbs
1
large onion, chopped
2 teaspoons dried sage
Salt and pepper
2 rashers bacon, chapped
1 tablespoon butter
Combine breadcrumbs, onion, sage, salt, pepper and bacon
with butter.
INGREDIENTS
4 servings size chicken pieces or
4 single breast fillets, sliced.
2 tablespoons flour
1 pkt French Onion suop
425 ml can apricot nectar
440 g can apricot halves, drained
METHOD
1. Dust chicken pieces io flour and place into a casserole
dish.
2. Sprinkle with soup, pour over nectar. Place apricol
halves into dish and cover with lid.
3. Cook on Hl for 12 13 minutes. Stir during cooking.
HINTS
To soften brown sugar that has become hard, place approximately 1 cup in a bowl with a
slice of bread, cover and cook in microwave oven on Hl for 30 seconds.
To liquefy honey that has turned to sugar, remove lid, heat on Hl for 20 30 seconds,
depending on quantity.
NEVER PUT JARS WITH LIDS ON IN THE MICROWAVE OVEN.
50
MEATS AND
CASSEROLES
MEATS AND CASSEROLES
Saving time and money is something we all strive for and this section of recipes will do both for
you. The long time necessary for baking meats by conventional 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
8 minutes per 500 g instead of 25 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 tibres in the meat.
Your microwave oven accomplishes this by using the lower level of energy e.g., power level I
down to 3. This method increases the cooking time but the result is perfect and of course there
is no preheating required and the lower power level will save you money.
Steaks and chops are best done using conventional methods to achieve a seared and browned
~ppe~E3IK~.
Very large, dense roasts are more difficult to cook in the microwave oven e.g., a large leg of
pork will cook but will not be as tender as conventional methods. The outside of the meat will
tend to dry and become hard.
52
Important Points to Remember:
*
Defrost all meats prior 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 wish to elevate the meat
from the natural fat drippings, use a rack inside the dish. The rack can bc a specially
designed one for microwave ovens or a small metal trivet provided the meat covxs 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 towelling over roast prior to cooking to absorb excess moisture
released while in the microwave oven. If hasting with teriyaki baste, do not USC paper towel
as it will stick to the paper.
*
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 times are essential for both roasts and casseroles (refer section “Ixt’s Talk
Microwaves”). Allow casseroles to stand covered with lid and roasls covered with foil
Accompanying vegetables can be cooked during standing.
*
Browning carp be achieved by brushing the meat with a thick teriyaki baste or sprinkling
roasts with seasoned salt or barbax seasoning. Larger roasts of beef will 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. These cuts of meat may be seared on your barbecue, cooled and packaged for
the freezer. When required defrost and complete cooking in the microwave ovco. This
method for preparing steaks or chops gives that good charcoal flavour and colour normally
not achieved in a microwave oven. The convenience of having a steak seared and bring
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 eveoly distribute the heat and
all recipes in this section have taken this into consideration. Your favourile cassrrole
recipe can be adapted by following a similar quantity and mrthod used in this book.
*
Specially designed microwave thermometers may be used in your Sanyo oven during
operation but&conventional meat thermometers. Insert thermometer in the crntrr or
fleshy part of the meat away from the bone approximately 5 cm from surface. Refer
cooking chart for temperatures. Conventional thermometers can be used outside of own at
end of cooking time to determine temperature.
53
I
Settina
Leg of Lamb
Roast Beef
Corned Beef
Loin of Pork
Leg of Pork
Veal
Approximate Cooking Time
HI
HI 10 min. then level
5 for remainder of
cooking time
Well Done:10 min. per 500 g
7 min. per 500 g
Temp.
75°C
70°C
10 min.
10 min.
70°C
65oC
60°C
10 min.
10 min.
10 min.
HI 10 min. tben level
4 for remainder of
cooking time
30 min. p e r 500 g
85°C
30 min.
HI 10 min. then level
6 for remainder of
cooking time
13 min. p e r 500 g
85°C
10 min.
HI 10 min. then level
5 or 6 for remainder of
cooking time
13 min. per 500 g
85°C
15 min.
7 min. per 500 g
7ooc
10 min.
HI 10 min. then level
7 for remainder of
The combination of power settings HI through 7,6,5 or
4 produces a more tender result.
INGREDIENTS
Leg of lamb approximately 1.5 kg
Thick teriyaki baste
METHOD
1. Place lamb fat side down in a microproof baking dish.
Brush with baste.
2. Cook on HI for 9 minutes per 500 g 01 follow roasting
chart. Turn lamb over halfway during cooking time
and brush with more baste.
3. Remove from baking dish, wrap in foil and allow
standing time of 10 minutes prior to carving.
Slivers of garlic can be inserted in lainb prior to
baking.
If you wish to cook a leg of lamb slowly, reduce
power level to 6 for 14 minutes per 5OOg.
54
INGREDIENTS
1 kg neck chops, trimmed
3 tablespoons flour
vz teaspoon pepper
1 teaspoon salt
2 CUPS water
2 large onions
500 g potatoes
1
tablespoon chopped parsley
Extra salt and pepper
METHOD
1. Combine flour, salt and pepper in plastic bag. Shake
chops in flour to coat.
2. IO large microproof casserole dish, place % cup water
then layer chops with remaioing flour and pour over
balance of the waler.
3. Cover, microwave on Hl for 15 minutes, stirring every
5 minutes. Reduce power to 7 for 10 minutes then to 3
for 9 minutes stirring occasionally.
4. Slice onions thinly and place over chops.
5. Slice potatoes approximalely 1 cm thick. Place over
onions. Press down into gravy, add extra salt and
pepper.
6. Cover, microwave “II 7 for 15 minutes. Turn potatoes
over halfway. Stand 5 - II) minutes.
7. Carefully lift potatoes ““to plalrs, stir parsley inlo chop
mixture and spoon over potatoes.
INGREDIENTS
1 scotch fillet approx. 1.5 kg
1 tablespoon butter
1
medium onion, chopped
200 g fresh mushrooms, sliced
100 g paI&
Thick teriyaki haste
METHOD
1. Trim beef, place butter, onion and mushrooms into a
pie plate and cook on Hl for 3 minutes. Combine
mixture with paI& and mix well.
2. Cut a pocket io fillet of beef lengthwise and fill with
pate mixture. Secure at intrrvals with string.
3. Place into a microproof dish, brush with teriyaki baste
and cook on HI for 10 minutes.
4. Reduce paver to 5 for 13 minutes. Turn meat over,
remove any excess liquid from dish. Brush with
teriyaki baste. Cook a further 14 minutes on 5.
5. Remove from oven, wrap in foil and allow lo stand
10 minutes. Reserve 2 tablespoons of pa” juices to
make gravy.
INGREDIENTS
2 kg corned silverside
2 c u p s water
2 tablespoons vinegar
2 tablespoons brow” sugar
1 medium onion, quartered
4 5 cloves if desired.
METHOD
1. Place corned bxf into an own bag with remaining
ingredients. Secure bag with rubber band or string and
place into a microproof baking dish, fat side up.
Prick oven bag close to tied md.
2. Cook on HI for 10 minutes. Reducr to 4 for 30 minutes
per 500 g. Turn “WI halfway through rooking.
3. Allow to stand in bag 30 minutes. If required f”r salads
allow to cool in bag.
55
INGREDIENTS
1
kg chuck steak
1
tablespoon flour
%
teaspoon pepper and salt
1
tablespoon oil
1
tablespoon butter
425 g can tomatoes
1
medium onion, finely
chopped
‘A
teaspoon garlic powder
1
teaspoon paprika
34 c u p water
tablespoon vinegar
1
2 teaspoons Worcestershire
Sil”CE
2
teaspoons sugar
2
bay leaves
1
tablespoon chopped parsley
2
tablespoons sour cream
METHOD
1. Trim meat and cut into small cubes. Combine flour,
pepper and salt, toss meat in seasoned flour.
2. In large microproof casserole dish heat oil and butter on
III for 30 seconds.
3. Add meal, toss well to coat. Microwave on HI for
5 minutes. Stir twice.
4. Add undrained tomatoes, break up, then add all other
ingredients, except parsley and sour cream.
5. Cover, microwave on HI for 8 minutes stirring twice,
reduce power to I, microwave 15 minutes, stirring
twice. Reduce power to 3 and microwave 25 30
minutes, stiming occasionally. Remove bay leaves.
6. Stir in parsley and sow cream.
7. Allow to stand 5 minutes before serving over noodles or
rice.
INGREDIENTS
Dried breadcrumbs
500 g minced topside
1 medium size onion, grated
2 tablespoons chopped parsley
1 cup soft white breadcrumbs
1 tablespoon tomato sauce
1 teaspoon salt
% teaspoon pepper
1 e g g , Ixatcn
125 g mushrwms, chopped
2 rashers bacon, finely chopped
1% cup grated cheese
METHOD
1. Grease a loaf dish approx 19 cm x 13 cm and sprinkle
with dried breadcrumbs.
2. Combine the next 8 ingredients thoroughtly.
Spoon
half meat mixture into loaf dish and press down evmly.
Top with mushrooms, bacon and cheese and then
remaining meat. Press firmly.
3. Cover with paper towelling and cook on Hl for
12 minutes.
4. Drain off excess fat. Cover with foil and allow to stand
5 minutes before serving. Invert onto serving dish.
To serve with salad, chill before slicing and
serving.
HINT
When cooking roasts always remove excess juices from pan halfway through cooking.
Microwave energy will go to these extra pan juices causing spatter and less energy will go
into the roast causing longer cooking times.
56
INGREDIENTS
1 kg chuck steak
4 sheepp’s kidneys
2 tablespoons flour
Y2 teasp”“o s a l t
Pepper
1 dessertspoon
dried parsley
flakes
2 cups beef stock
1 onion, chopped
1 small carrot, chopped
METHOD
1. Cut steak into small cubes. Skin, core and dice
kidneys. Place mealy into a large microproof casserole
dish. Add flour, salt, pepper and parsley, stir lo coal
meat.
2. Add stock gradually, stir to combine. Add onion and
carrot and cook on Hl 8 minutes. Reduce power to 7
and cook 12 minutes, then reduce to 3 for 20 - 25
minutes, or until meat is tender.
3. Thicken with 2 tablespoons urnflour blended with
water. Stir into meat and cook on Hl for 2 minutes.
If you wish to cover steak and kidney with flaky or puff
pastry, roll out pastry a little larger than pie dish, cow by
easing over steak and kidney and trim off excess pastry
with a sharp knife. Glaze pastry with a little water and rgg
yolk, make 2 slits in the ccntre to allow steam lo escape.
Bake in a hot conventional oven for 20 - 25 minutes, or in
preheated microwave convection oven allowing 2 minutes
microwave on HI and 6 minutes on convection (preheat
oven to 24w-c).
If desiring a rich dark gravy, add 1 desserlspoon
of Parisian essence.
INGREDIENTS
Pork fillets
(approx 5OOg thinly sliced)
1 tablespoon soy sauce
l-2 cloves garlic, crushed
2 tablespoons sherry
500 g jar commercial sweet and
sour sauce with vegetables
METHOD
1. Combine soy sauce, garlic and sherry in a bowl.
Add pork fillets and marinate for 1 hour. Turn or stir
at least twice during this lime.
2. Cook meat with marinade on HI for 5 minutes or unlil
lender. Turn frequently during cooking.
3. Add jar of sweet and sour sauce and combine well.
4. Cover and cook on HI for 3 4 minutes, slir once
during cooking.
5. Thicken if desired with 1 tablespoon cornflour blended
with 2 tablespoons water. Add to sauce at 3 mioulrs
cooking. Stir well and continue cooking a further 1 2
minutes.
1 small can of whole baby corn (drained) or 2
slices of chopped pineapple could be added for
variety.
51
INGREDIENTS
2 kg loin of pork, boned
1 c u p breadcrumbs
1 teaspoon mixed herbs
1 small onion, grated
2 rashers bacon, finely chopped
Salt and pepper
1 tablespoon chopped parsley
2 tablespoons butter
Seasoned salt
METHOD
1. Place breadcrumbs, herbs, onion, bacon, salt, pepper
and parsley into a bowl. Rub in butter.
2. Place seasoning in centre of pork, roll meat firmly and
secwe with string.
3. Place fat side down into an oblong microproof dish and
sprinkle with seasoned salt. Cover with paper
towelling.
4. Cook on HI for 10 minutes, reduce to 5 for 13 minutes
per 5CKIg (total cooking 52 minutes).
Turn over halfway through cooking.
5. Reserve 2 tablespoons of pan juices to make gravy.
(Refer recipe in “Sauces and Gravies” section.)
INGREDIENTS
1 kg pork spareribs
METHOD
1. Trim pork, cut into 5 cm 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, cova with paper towelling. Microwave on HI for
8 minutes.
4. Turn pieces over, move centre pieces to outside.
Microwave on 7, covered with towelling 8 minutes.
Stand 10 minutes.
METHOD
INGREDIENTS
2.5 kg leg of pork
1. Place pork fat side down in a microproof baking dish,
sprinkle with seasoning and cover with paper towelling.
Seasoned salt, barbecue sprinkle OT
2.
Cook on III for 10 minutes then reduce power to 6 and
teriyaki baste
allow 13 minutes per 500 g (64 minutes total).
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 sewing place 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 cooking time it becomes hard rather than
‘puffy’.
4. Wrap park in foil on completion of cooking, allow lo
stand 15 minutes while baking vegetables.
If brushing pork with teriyaki baste, do not
cover with paper towelling as it will stick to
meat.
Barbecued Pork Spareribs >
58
INGREDIENTS
METHOD
750 g veal steaks
Y4 cup plain flour
Salt and pepper
2 tablespoons butter
1 clove garlic, crushed
‘h cup white wine
Vi cup chicken stock
200 g mushrookms, sliced
1% tablespoons cornflour
Salt and pepper to taste
1. Cut veal into serving pieces. Mix flour, salt and pepper
in a paper bag. Add meat and shake to cover with
seasoned flour.
2. Place butter and garlic into a casserole dish, cook on HI
for 30 seconds. Add meat, stir and cook on HI for
3 minutes. Stir and continue cooking another
3 minutes.
3. Add wine, stock and mushrooms. Cook on HI for
2 minutes, reduce to 7 for 5 minutes.
4. Blend cornflour with water, add to meat and cook a
further 5 minutes “II 7.
5. Season with salt and pepper.
6. Serve with boiled rice, garnished with lemon and
parsley.
INGREDIENTS
METHOD
500 g thick sausages
60 g butter
2 onions, sliced thinly
3 tablespoons flour
1 tablespoon curry powder
2 cups beef stock
2 teaspoons lemon juice
1 large apple, peeled and sliced
thinly
1 large tomato, skinned and
1. Place sausages onto 2 sheets of paper towelling on a
plate, prick sausages and cover with a sheet of paper
towelling. Microwave on H13 minutes. Turn and
rotate sausages and continue cooking another
2 minutes. Allow to cool, remove skins and cut into
thick slices.
2. Place butter into a microproof casserole dish,
microwave on HI for 45 seconds. Add sliced onions,
cover and saute on Hl for 3 4 minutes. Add flour and
curry powder and mix well. Gradually add stock and
lemon juice, stir well to combine. Return to ova o” Hl
for 5 minutes, stir occasionally until sauce boils and
thickens.
3. Add apple, tomato, sugar, seasonings and sausages, stir
well. Cover, return to “ve” and microwave on 1 for
5 minutes.
4. Serve with boiled rice.
1 teaspoon brown sugar
Salt and pepper to taste
HINT
Don’t use metal ties on oven bags, replace with string or elastic bands, prick bag.
60
VEGETABLES
Carrot Pudding
61
VEGETABLES
How often have you served your family vegetables knowing the food value has been discarded
down the kitchen sink? The average housewife drowns her vegetables in water, overcooks them
and then throws away most of the nutritional value.
Microwave cooking of vegetables is superb. So little water is used that the colour, flavour and
vitamins are retained within the vegetable.
General
62
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 catre.
*
Boiled potatoes should be cut in small chunks prior to cooking. Other root
vegetables such as carrots should be cut or sliced 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 lid 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 increases the density resulting in longer and uneven
cooking. Remove soy covering away from hands and face to prevent steam
burns.
*
Vegetables cooked with their skin 011 r.g., jacket potatoes, should have the skin
piaced prior to cooking to prevent bursting.
*
Frozen vegetablrs can be cooked in their original packages, just pierce the bag as
110 additional liquid is necessary. Season before serving. GLAD freezer bags are
also suitable for cooking vegetables, just twist the end and tuck under. Do not use
twist ties in the microwave oven. Be wry careful when removing freezer bags
from the oven, use tongs and place onto a plate.
*
Microwave 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 mamer allowing a variety of vegetables to be cooked al the one time.
Cooking lime will vary depending on quantity and type of vegetable used. Refer
to cooking chart for guide 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 microwave oven. This will help lo soften the vegetables if they
are left covered.
*
Overcooking will result in dehydration, toughening the vegetable.
*
Commercially canned vegetables are already cooked and only require rebating.
Drain part or all of the liquid from can and place vegetable into casserole dish.
A nob of butter can he added in place of liquid. A small can of vegetables
approximately 400 g will reheat in 3 minutes.
Vegetables are all cooked on HI. Cover unless
VEGETABLE
QUANTITY
2 medium
Artichokes
Asparagus
fresh
Asparagus
frozen
250 g
staled
otherwise
COOKING
PROCEDURE
‘/a cup water, sprinkle salt
.~~
2 tablespoons water, sprinkle sail
2 tablespoons water, sprinkle salt
TIME
6 8 min.
4 6 min.
4~ 5 min.
Beans fresh
2 tablespoons waler, sprinkle salt
Slit stalks, cut into flowerettes,
2 tablespoons water, sprinkle salt
.,~~
Cauliflower frozen
250 g
2 tablespoons waler, sprinkle salt
5 6 min.
6
3
VEGETABLE
celery fresh
QUANTITY
2 cups
chopped thinly
Corn on the Cob
fresh
2
Corn on the Cob
frozen
soot?
COOKING PROCEDURE
TIME
2 tablespoons water, sprinkle salt
5 7 min.
Remove husks, dot with butter,
wrap in GLAD wrap
6 7 min.
Dot with butter sprinkle salt
5 6 min.
Egg-plant sliced
1 medium
Soak in water, drain well or press,
sprinkle with salt, dot with butter,
uncovered
3 5 min.
Onions sliced
thinly
2 medium
1 tablespoon butter, pinch sugar,
sprinkle salt
3 4 min.
250 g
Whole or slioed, dot with butter,
sprinkle salt
3 min.
2 medium
2 tablespoons water, sprinkle salt
4 6 min.
Peas fresh
250 g
2 tablespoons water, pinch sugar,
sprinkle salt
4 6 min.
Peas frozen
5cQg
‘/a cup water, pinch sugar, sprinkle
salt
6 8 min.
Mushrooms fresh
Parsnips sliced
thinly
Potatoes boiled
4 medium
Cut into small pieces a-1 cup
water, sprinkle salt
Potatoes baked
4 medium
Cut in half, cook in pan juices,
uncovered. Turn over at least twice
during cooking
Pierce skin, rub with oil, wrap in
GLAD wrap
i
8 10 min.
12 13 min.
4 5 min.
Cut into serving pieces,
2 tablespoons water, sprinkle salt
Cook in pan juices, uncovered.
Turn over at least twice during
cooking
Spinach fresh
Only water remaining after
Spinach frozen
250 g
Dash nutmeg, salt and pepper
Tomatoes sliced
2
Dot with butter, sprinkle sugar,
Tomatoes halved
Zucchini sliced
64
1% bunch,
remove stalks
.~,,
6 halves
Dot with butter, salt and pepper
2 medium
1 tablespoon butter, salt and
PePPer
3 4 min.
INGREDIENTS
3 medium potatoes
(approx. 500 g)
1 cup w a t e r
Pinch salt
1 tablespoon butter
Pepper to taste
Milk
METHOD
1. Peel potatoes, and cut into small chunks, place into
casserole dish with water and salt. Cover and cook on
HI 7 8 minutes.
2. Drain, add butter, sas”n with pepper, mash, add
sufticient milk to cream.
INGREDIENTS
500 g potatoes
1 cup water
Pinch salt
2 rashers bacon, chopped
6 shallots, chapped finely
90 g tasty cheese, grated
Salt and pepper
% cup so”* cream
METHOD
1. Peel potatoes, cut into thin slices.
Place into a microproof casserole dish with water and
salt, cover and cook on HI 7 8 minutes.
(Do not overcook potatoes as the slicrs will break).
Remove from oven and drain.
2. Place bacon and shallots into a pie plate. Cover with
paper towelling and cook on HI for 2 minutes.
Drain “o the paper towelling.
3. Using the pieplate, place alternate layers of potato,
bacon, shallots and cheese.
4. Combine salt and pepper with sour cream, pour “ver
potatoes. Extra grated cheese may be sprinkled over
top.
5. Cook on HI 4 minutes.
INGREDIENTS
S
medium size potatoes,
approx. 1OOg each
Oil
Butter or sow cream,
chives “I parsley
METHOD
1. Scrub potatoes and dry. Prick skins all over. Rub lightly
with oil and wrap each one in GLAD Wrap.
2. Arrange around turntable, microwave “n HI 6 I
minutes, turn over halfway.
3. Carefully remove GLAD Wrap, slit top of potatoes,
squeeze to allow opening for butter or sour cream, etc.
Time may vary from 6 I minutes, depending oo
size and type of potato.
2 medium potatoes, as above but cooking time
4 5 minutes.
65
i
INGREDIENTS
METHOD
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 ova
to coat with drippings.
4. Cook on HI for 13 15 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.
INGREDIENTS
METHOD
500 g carrots, sliced thinly into
rings
2 small onions, sliced thinly
L/2 teaspoon salt
l/3 cup water
2 tablespoons butter
2 tablespoons chopped parsley
2 eggs
1 cupmilk
Pinch cayenne pepper
Y2 teaspoon salt
‘h teaspoon pepper
Y4 teaspoon nutmeg
1.
4
medium
casserole dish “I souffle dish place
carrots, onions, salt and water. Cover and microwave
In a medium size
on HI for 8 minutes.
2. Drain and add butter and parsley, toss well t” coat.
3. Beat eggs, add milk and seasonings, combine well and
add to carrot mixture. Stir lightly to combine.
4.
Cover and microwave on HI 3 minutes, reduce setting
to 3 for 6 minutes.
before serving as
accompaniment to meats.
5. Allow to stand 5 minutes
INGREDIENTS
METHOD
3 large carrots
1. Peel carrots and cut evenly into straws. (Carrots should
tx cut as thinly as possible).
2. Place into a casserole dish with water and salt. Cover
‘A cup w a t e r
Pinch salt
1 teaspoon butter
and cook on HI 5 6 minutes.
3. Drain off excess water, add butter.
Whole carrots do not cook successfidly in the
microwave oven. Carrots will soften while
standing, covered.
66
INGREDIENTS
8 medium size mushrooms
3 rashers bacon
Pepper
METHOD
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 GLAD Wrap.
Microwave on Hl2 3 minutes.
If bacon is excessively fatly, place on paper
towelling after chopping and microwave on Ill
1-2 minutes prior to sprinkling on musbro”ms~
The paper will absorb some of the fat.
INGREDIENTS
METHOD
4
large iirm tomatoes
3
rashers bacon, chopped
125 g mushrooms, trimmed and
cbopprd
1% cups fresh breadcrumbs
% teaspoon dried parslcy flakes
Pepper and salt
Grated lasty “ I parmesan cheese
1 . Cut tomatoes in halves and scoop out pulp, rexwe.
2. Place bacon and mushrooms in a small casserole dish.
Microwave on HI 3 minutes.
3. Add breadcrumbs, parsley, pepper, salt and rcservrd
pulp, combine well.
4 . Divide mixture into tomato sbrlls, sprinkle with cheese.
Place in a large pie plate and microwave on Hl
approximately 3 minutrs.
INGREDIENTS
METHOD
1 tablespoon butter
1 onion, sliced
3
zucchini, cut into thin slices
Pinch salt
2
tomatoes, skinned and sliced
Sprinkle seasoned pepper
1. Place buttcr and onion into a casserole dish, c”ver and
cook on HI 1 minute.
2 . Add zucchini, salt and seasoned pepper, cover and cook
on HI 2 3 minules. Stir zucchini and place slices of
tomato on top. Cover and ccwk a further 2 minutes on
HI.
HINT
Reheating plates of food, always place the larger pieces of food aruund the outer
edges of the plate, e.g. cauliflower, potatoes “I meat outside with peas or bans
in the centre.
INGREDIENTS
6
medium sized zucchini
1
chicken stock cube
2
tablespoons waler
‘h
cup cream
1%
teaspoon curry powder
%
teaspoon salt
‘/a
teaspoon pepper
METHOD
1. Cut unpeeled zucchini into 1 mm slices. Place into a
medium sized casserole dish, sprinkle with crushed
stock cube and add water. Cover and cook on HI for 5
minutes. Stir halfway through cooking.
2. Drain, add combined cream, curry powder, salt and
pepper, toss well.
3. Cook a further 1 minute on Hl for flavours to combine
and heat through.
If desired, 1 teaspoon blended cornflour may be
added in step 3 to thicken liquid.
INGREDIENTS
1% head cauliflower
‘A teaspoon salt
1% cup water
METHOD
1. Break cauliflower into flowerettes,
wash and cul stalks
with a sharp knife. (The stalks are a lot firmer and by
cutting they will cook better). Place floweretles into a
large pie plate (stalks down) with the larger pieces
around the outside and small pieces in the cenlre.
Sprinkle with salt and pour over water.
2. Cover with GLAD Wrap and microwave on Hl
&S minutes (depending on size of cauliflower).
Drain off excess liquid, resew” for sauce.
3. Return GLAD Wrap covering over cauliflower and
allow to stand while making sauce.
-White Sauce
INGREDIENTS
2 tablespoons butter
2 tablespoons flour
Salt and pt-pper
1
teaspoon French mustard
300 ml milk “I mixture of milk
and cauliflower liquid
Grated cheese
Dried breadcrumbs
METHOD
1. Place butler into a microproof mixing bowl, cook on HI
30 seconds to melt.
2. Add flour, salt and pepper, stir well, cook a further
30 seconds on HI. Add mustard.
3. Gradually stir in milk, cook on Hl 2 minutes, stir
around outside of bowl ret”rn to oven a further
1 minute on HI.
4. Beat sauce well, pour over cauliflower. Sprinkle with a
mixture of cheese and breadcrumbs. Return to oven for
1 minute on HI 1” melt cheese and reheal cauliflower.
If desired, place cauliflower under a conventional
griller IO crisp and brown instead of this last 1 minute
cooking.
It is important in Step 3 to slowly add milk while
stirring continuously10 prevent lumps forming.
Cauliflower au Gratin >
68
INGREDIENTS
4 b&root, medium sized
213 cup water
‘/a cup vinegar
% teaspoon salt
1 tablespoon brown sugar
3 cloves
6 peppercorns
METHOD
1. Wash lxetroot 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 GLAD Wrap. Microwave on Hl
12-15 minutes, turning over halfway during cooking.
3. Skin, and slice beetroot into a jar. Add to juice in
plate, all other ingredients.
4. Microwave 2 minutes until boiling. Pour over sliced
beetroot, seal with lid or GLAD Wrap and refrigerate
until cold. Serve with salads or use as desired.
Beetroot may be served hot as a vegetable after
qi9,
$yYJ
Step 2. Skin and cut into desired pieces.
Best served with a sour cream sauce.
Cooking time will depend on size of beetroot.
If bunch is uneven size, take smaller ones out
when cooked. Continue cooking larger ones.
INGREDIENTS
4 fresh ears of corn
3 tablespoons melted butter
Peppcr, salt and extra butter for
serving
METHOD No. 1:
1. Remove silk, leave husks on. Drizzle m&d butter
over kern&. Secure husks with elastic band.
2. Place OII a flat dish or on the turntable and microwave
on HI 10 12 minutes. Turn over halfway. Stand 2 3
minutes before serving with pepper, salt and extra
butter.
METHOD No. 2:
1. Strip husks and silk from cars and brush with melted
butter.
2. Place in a large casserole dish. Covrr and microwave
on HI 8 10 minutes. Turn 2 or 3 times during
cooking. Stand covered 2 3 minuics. Serve as abovr.
q?J
31e
:
Corn is cooked whrn kernels are tender and
release juice when pierced with a fork. Husks
will turn bright green. Allow 3-3lX minutes for
each cob cooked.
Frozen corn till not take as long to cook.
Refer cooking chart.
70
RICE AND
PASTA
RICE AND PASTA
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 large casserole dish. Reheating of these
products in the miuowave ove~l is especially good as they can be reheated without drying.
(Refer reheating guide.)
Remember when cooking rice, 1 cup raw rice will yield 3 cups cooked rice. When cooking
grains, use a deep dish to prevent boilovers.
Time
Tips
i Cover. Stir twice during cooking
30 35 min. and rmse. Ifusmg boiling water,
i cookibg time tiil be reduced.
10 min.
Noodles
I
Cover. Stir twice during cooking.
Drain, rinse and cover with a
damp tea towel until filling.
1 8 min., Cover. Stir once during cooking.
depending on Drain and rinse.
thickness
I
250 g
250 g
4 cups hot tap
water,
1 teaspoon salt,
1 teamoon oil
4 cups hot tap
water,
~1 teaspoon salt,
~1 teaspoon oil
20 min.
Cover. Stir gently twice during
cooking, drain and rinse in cold
water. Sprinkle with 1 tablespoon
oil.
18 20 min., Cover. Stir twice during cooking.
depending on Drain and rinse.
thickness
INGREDIENTS
METHOD
1 cup long grain rice
2 cups cold water
1 teaspoon salt
small knob butter
1. In a large bowl, place all ingredients. Cover.
2 . Microwave on HI 15 minutes, stir with a fork twice
during cooking. Stand covered for 2 minutes.
3. Rinse under hot water to separate grains. Fluff with a
fork.
If hot water is used, rooking time will be reduced
to 12 13 minutes.
12
GRAVIES
SAUCES AND GRAVIES
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Convenience and quickness may well describe sauces made in a microwave oven.
‘he convenience of making a sauce in the jug they are to be served in and the case of cooking
gives the average cook that gourmet touch. Sauces play an essential part in the serving of fine
food.
Sauces do not require constant stirring as with conventional cooking, howcvcr, they must be
stirred at least twice during the cooking. A wooden spoon can be used for stirring and can br
left in the jug or bowl in the microwave oven.
Sauces with an egg base may rcquirc mwr stirring to prevent the outer edges of the sauce
overheating and causing curdling.
INGREDIENTS
2 tablespoons pan drippings
2 tablespoons plain flour
% teaspoon salt
‘Ya teaspoon pepper
300 mls stock
Parisian essence for colouriog,
if desired
74
METHOD
1. Using baking dish from roast, leave 2 tablespoons pan
drippings, ad? flour, sa11 and pepper, and stir to
combine.
2. Microwave on HI 30 seconds. Gradually add stock,
slirring well.
3. Cook OIL Ill for 2% minutes. Stir occasioually,
4. Add Parisian essrncr.
INGREDIENTS
2 tablespoons butter
2 tablespoons flour
Salt and pepper
300 mls milk
METHOD
1 . Place butter into a microproof bowl. Microwave OII HI
for 30 seconds.
2. Add flour, salt and pepper. Stir well. Cook a further
30 seconds on HI.
3. Gradually add milk. It is important to slowly add milk,
to prevent lumps forming. Microwave on HI 2
minutes, stir and cook a further 1 minute on HI.
4. Beat sauce well.
A mixture of stock and milk can be used lo
provide some variations, giving extra flavour to
the sauce.
To basic mixture add extra % cup milk in stage 3 and 1
cup grated tasty cheese and % teaspoon prepared French
mustard al end of stage 3.
To basic mixture add 1% teaspoons prepared mustard and
1% teaspoon Worcestershire sauce at end of stage 3.
Slice 125 g mushrooms and place into a microproof pie
plate with 1 teaspoon butter. Cook on III l-2 minutes.
Add to basic mixture at end of stage 3 with 1 beaten egg
yolk.
Tbinly slice or chop 2 medium white onions and place
with 1% cup water in a small microproof, covered, casserole
dish. Cook on HI34 minutes. Add onions, liquid and a
pinch of nutmeg at md oC stage 3.
Add 2 tablespoons freshly chopped parsley at end of stage
3. It may be necessary to add an extra % cup of liquid to
the basic sauce 10 make a pouring consistency.
75
am mixture a % cup stock I” stage 3 and
2 tablespoons chopped capers at end of stage 3.
To basic mixture add % cup stock in stage 3 and
2 teaspoons concentrated anchovy sauce or pastr and
‘h teaspoon lemon juice at ad of stage 3.
INGREDIENTS
2 tablespoons butter
1
tablespoon lemon juice
1 tablespoon cream
2 egg yolks
Pinch salt
Freshly ground pepper to taste
1% teaspoon French mustard
METHOD
1 . Place butter in a microprwf jug (approximately 2 cup
size) and melt on Hl 45 seconds.
2. Stir in lemon juice, egg yolks and cream beating well
with a whisk until blended. Cook on Hl3&40 seconds,
stirring frequently.
3. Add salt, pepper and mustard to taste.
x\P:
c-3
76
It is very important to not allow sauce to boil.
INGREDIENTS
2
tablespoons mint, chopped
lidy
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 microproofjug.
2. Add sugar and boiling w&r, stir well, cover and allow
to cool.
3. Add salt and vinegar.
4. When required rchcat in microwavr own on HI
45 seconds.
INGREDIENTS
1 tablespoa o i l
1
small onion, finely chopped
1
clove garlic, crushed
1% teaspoon salt
‘% green capsicum, finely
chopped
1% cup tomato sauce
‘Y4 cup water
‘h cup vinegar
?4 cup brown sugar, firmly
packed
% teaspoon dry mustard
Few drops tabasc” sauce
1 teaspoon cornflour
Extra water
METHOD
1. Place oil, onion, garlic, salt and capsicum in a
microproof jug, microwave on Hl 2-2)X minutes.
2. Add remaining ingrcdirnts, stir well, cook on HI
2 minutes.
3. Blend cornflour with rxtra water. Add to sauce and
cook on IJl 2 minutes.
To crush garlic, perI and place o” chopping board
with salt and crush with the back of a broad
bladcd knife.
INGREDIENTS
2 tablespoons oil
1 small onion, sliced
1
small carrot, thinly sliced
1 stick celery, cut into small
pieces
1
small green capsicum,
chopped
% small cucumber, sliced
2.5 cm piece greeo ginger, grated
% cup brown sugar
% cup vinegar
1
tablespoon soy sauce
2 tablespoons tomato sauce
850 g can pineapple piecesdrained, reserve liquid
Water
2 tablespoons cornflour
METHOD
1. Heat oil in medium size microproof casserole dish
1 minute on III.
2. Add onion, carrot, celery, capsicum, toss well in the oil.
Cover and microwave on HI 3 minutes. Add cucumber
and ginger.
3. Add sugar, vinegar, soy sauce, tomato sauce, pineapple
juice and water made up to 2 cups. Cover and
microwave on HI for 5 minutes. Add pineapple pieces,
reduce to 7 and cook a further 8 minutes.
4. Blend cornflour with a little cold water and add to
sauce. Microwave a further 2 minutes.
INGREDIENTS
100 g cooking chocolate
% cup evaporated milk
% cup castor sugar
1 egg yolk, beaten
1 teaspoon vanilla essence
1
dessertspoon
Crane de Cacao
METHOD
1. Melt chocolate in a microproof bowl on HI 2 minutes,
stir well.
2. Gradually add evaporaled milk and sugar. Stir in egg
yolk.
3. Microwave on 7 for 4 minutes stirring twice during
cooking.
4. Add vanilla esseoce and Crane de Cacao. Serve hot or
chilled. Sauce will thicken as it cools.
Break chocolate into squares prior lo melting,
as a solid block lakrs a longer melting time.
INGREDIENTS
125 g butter
2 teaspoons instant coffee
1 tablespoons cocoa
125 g marshmallows
‘Ye cup brown sugar
2 tablespoons aeam
1 teaspoon vanilla essence
METHOD
1. Place butter in a microproof jug and melt on HI
1 minute.
2. Blend coffee and cocoa into melted butter, add
remaining ingredients and stir well. Microwave on III
I minute, stir well and cook a further 1 minute.
77
INGREDIENTS
1% tablespoons comflour
1 cup water
% teaspoon grated lemon rind
2 tablespoons sugar
2 tablespoons lemon juice
1 teaspoon butter
METHOD
1. Blend cornflour with a small quantity of the water in a
CUP.
2. Place waler, lemon rind, sugar and lemon juice iu a
microproof jug and cook o” Hl for 1% minutes.
3. Gradually add blended cornflour stirring well, return lo
oven and cook a further 1 minute o” HI.
4. Add butter, stir to melt.
INGREDIENTS
60 g butter
1 cup firmly packed brown sugar
1nc”p water
1 tablespoon cornflour
3 tablespoons Coiutreau OI Grand
Marnier
% cup crram
METHOD
1. Place buttrr in 1 litre Microproof bowl and microwave
on Ill 45 seconds until meltrd.
2. Stir in sugar. Combine well.
3. Mix in the cornflour, the” all other ingredients,
4. Microwave o” HI 2 minutes until boiling, stirring every
minute.
5. Reduce power to 3. Microwave 3 minutes, stirring
every miuule, until sugar has dissolvrd and sauce is
INGREDIENTS
4 large cookiug applrs
2 tablespoons water
1 tablespoon sugar
METHOD
1. Peel, core and slice apples thinly and place into a
microproof casserole dish. Add water and sugar, cover
and cook o” HI 4 minutes, stir, reduce power to 7 for 3
minutes.
2. Beat until smooth.
INGREDIENTS
3 tablespoons custard powder
600 mls milk
2 tablespoons sugar
1 teaspoon vanilla essence
METHOD
1. Blend custard powder with a small quantity of milk in a
microproof casserole dish. Add remaiuiug milk and
sugar. stir well.
2. Cook o” III 2% minutes, stir and cook a further 21%
minutes. Add vauilla ~sseuce and beat well to give a
smooth sauce.
If a thicker or thinnrr custard is required,
,“crcase or decrease custard powder.
< Custard Sauce
< Chocolate Sauce
80
DESSERTS
CHRISTMAS PUDDING.. ..................................
. ....... . 82
@Xiv CHRISTMAS PUDDING.. .................. ..ii...&.i . . ,82
STEAMED DATE PUDDING.. ...................................
82
LEMON PUDDING ....................................................
83
PINEAPPLE UPSIDE-DOWN CAKE.. .......................
83
APPLE CRUMBLE.. ..................................................
83
BAKED APPLES .......................................................
84
EASY PEACH CUSTARD .........................................
84
BANANAS FLAMBE .................................................
84
PASSIONFRUIT CHEESECAKE.. .............................
85
SELF-SAUCING MOCHA PUDDING.. .......................
85
PINEAPPLE MERINGUE PIE.. ..................................
87
CREAMED RICE PUDDING.. ....................................
87
88
BAKEDCUSTARD ....................................................
COCONUT CUSTARD ..............................................
88
BREAD AND BUTTER CUSTARD.. ..........................
00
BAKED RICE CUSTARD ..........................................
88
STIRRED CUSTARD NO. 1 ......................................
89
STIRRED CUSTARD NO. 2 ......................................
89
CHOCOLATE CARAMEL TART.. .............................
SO
“The proof of the pudding is in Ibe eating”
How many times have we hard that saying?
The proof of tbcse recipes will obviously be io the eating. You will find each one tempting and
delicious.
Desserts are easily cooked in the microwave oven with minimum fuss and in some recipes
preparation and cooking 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 boil very
rasily. However by using the lower power of your Sanyo microwave oven, the results are
perfect.
Custards must “stand” for a time out of the oven before serving. This allows them to set
complrtcly in the centre. At the conclusion 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.
81
INGREDIENTS
METHOD
4
slices milk bread, crusts
removed (60 g)
4 tablespoons brandy
125 g butter
125 g brown sugar
Pinch salt
3 e g g s , beatlx
2 teaspoons Parisian essence
375 g mixed fruit, dates included
50 g chopped blanched almonds
% te.%sp”0n n u t m e g
% teaspoon mixed spice
% teaspoon ground ginger
% teaspoon carb soda
60 g plain flour
1. Finely chop “T 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 dr)
ingredients.
4. Grease and line the base of a plastic pudding shaped
basin 18 cm diameter. Spoon mixture into prepared
dish and cover with GLAD Wrap.
5. Microwave on I for 7 minutes. Reduce to 3 for a
further 7 minutes.
6. Turn out onto Alfoil and completely enclose until cold.
7. To reheat, place onto serving plate, cover with GLAD
Wrap, microwave on HI 2%3 minutes. Serve with
brandy sauce or custard.
INGREDIENTS
METHOD
2
table spoons butter
2% tablespoons brown sugar
2
cups mixed fruit
1 cup milk
1
tablespoon raspberry jam
1
teaspoon bi-carbonate of soda
1
cup SR flour
2 teaspoons cocoa
% teaspoon salt
1% teaspoon nutmeg
% teaspoon mixed spice
95 teaspoon cinnmon
2
tablespoons rum or brandy
2
teaspoons Parisian essence
1 . Place butter, sugar, mixed fruit, milk and jam into a
large bowl and bring to the boil on HI 4% mioutrs.
Stir well.
2. Add bi-carb soda. Add sifted dry ingredients, rum and
Parisian essence.
3. Grease and line the base of a plastic pudding shaped
basin. Spoon mixture into prepared basin.
4. Microwave on 7 for 12 minutes.
5. Place 1 extra tablespoon of rum over the top of hot
pudding.
6. Serve hot with custard.
INGREDIENTS
METHOD
125 g butter
2
tablespoons golden syrup
1
tablespoon brown sugar
250 g chopped dates
1 teaspoon cab soda
250 ml milk
1
cup SR flour
l/z teaspoon cinnamon
% teaspoon ginger
1. In a medium size microproof bowl, melt butter, syrup
and sugar on HI I’% minutes.
2. Add dates and soda dissolved in milk. Stir in sifted dry
ingredients. Microwave on HI 1 minute, stirring carh
30 seconds.
3. Spoon mixture into greased and lined plastic pudding
shaped basin, cover with GlAD Wrap.
4. Microwave on HI 2% minutes, reduce to 7 for a further
5 mioutcs, stand 2 minutes before turning out.
Serve with stirred custard and/or ice cream.
Sherry can be used in place of rum or brandy.
Any type of jam can be used.
Parisian cssewx will @ve darker colour to
pudding but can be left out if desired.
METHOD
INGREDIENTS
1
tablespoon butter or margarine 1. Cream butter and sugar. Add egg yolks, lemon juice
and rind. Mix in flour, add milk, stir well.
% cup s u g a r
2. Beat egg whites until stiff and fold into mixture. Pour
2 eggs, separated
into a medium size round microproof casserole dish of
3
tablespoons lemon juice
approx. 20 cm diameter.
1
tablespoon grated lemon rind
3. Microwave on 7 for 4% minutes. Sprinkle top with
1
tablespoon SR flour
toasted coconut.
300 ml milk
4. Microwave on 3 for 3 minutes. Allow to cool
Toasted coconut
uncovered. Serve uwm or chilled with whipped
cream.
When cooked, the pudding will float in the lemon
sauce.
INGREDIENTS
METHOD
2 tablespoons butter
1 . Place butter in a round 20 cm microproof cake dish.
Microwave on Hl40 seconds, or until melted.
% cup brown sugar
425 g can pineapple slices drained, 2. Stir in the brown sugar and evenly coat base of dish.
3. Place well drained pincapple rings on syrup with a
reserve juice
cherry in each centre of rings.
Maraschino cherries
4. Make cake mix as directed on package, using pineapple
1
packet White Wings Golden
juice for liquid. Pour over base.
Buttercup cake mix
5. Microwave on HI 7 8 minutes. Invert onto serving
Reserved pineapple juice
dish immediately. Allow to stand 10 minutes before
1
egg
serving with cream.
INGREDIENTS
3
large cooking apples
2.5 cm piece cinnamon stick
2 tablespoons sugar
‘A teaspoon ground cloves
‘/a cup water
METHOD
1. Core, peel and slice apples. Place into a microproof
casserole dish, add cinnamon stick, sugar, cloves and
sprinkle over the water.
2. Cover, microwave on Bl4 - 5 minutes. Stand while
preparing topping. Remove cinnamon stick. Spoon
apple mixturr into a 23 cm pie plate.
Cooking time will depend on six of apples. Less time
for smaller apples.
- Topping
INGREDIENTS
1
cup SR flour
Va cup brown sugar
125 g butter
Cinnamon
METHOD
1. Sift flour, add sugar, rub in buttrr.
2. Place mixture OII top of apples, pat down with hand.
3. Sprinkle lightly with cinnamon. Microwave on HI for
4 minutes. Stand 10 minutes before serving with
cream, ice cream or custard.
83
INGREDIENTS
4 large cooking apples
1 tablespoon raisins, chopped
1 tablespoon dates, chopped
2 tablespoons golden syrup
% teaspoon cinnamon
2 teaspoons butter
Extra cinnamon
METHOD
1. Core apples and pearl a thin slice around top about 1 cm
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 ‘/2 teaspoon butter and sprinkle
liberally over the peeled section with cinnamon.
4. Microwave on HI 8.10 minutes. Allow to stand
10 minutes. Serve with cream or custard.
Cooking time will depend on size of apples.
A pp, es will continue to cook on standing,
remove from own when almost tender.
INGREDIENTS
825 g can sliced peaches, drained
300 ml carton sour cream
2 egg& b e a t e n
l/3 cup sugar
1 teaspoon vanilla essence
2 tablespoons SR flour
Nutmeg
METHOD
1. Place peaches over the base of an oblong microproof
dish 25 x 15 cm.
2. Combine sow crram, eggs sugar, essence, and flour
and poour over peaches. Sprinkle with nutmeg.
3. Cover with GLAD Wrap and cook on HI 6 minutes.
Serve warm “I cold.
Variation with Crumble Topping
Reduce sugar to 1 tablespoon in custard.
Rub 2 tablespoons butter into ?/a cup SR flour.
Add % cup brown sugar. Sprinkle over custard.
Cover and cook as above.
INGREDIENTS
2 tablespoons butter
2 large firm bananas, quartered
2 tablespoons brown sugar
1 teaspoon cinnamon
2 tablespoons Grand Mar&r
2 tablespoons rum
METHOD
1. In a 23 cm pie plate or oblong dish place butter.
Microwave 40 seconds or until melted.
2. Roll banana sections in butter until coated. Combine
sugar and cinnamon, sprinkle over bananas.
3. Microwave 2 minutes on HI or until sugar melts.
Remove Erom oven.
4. Combine liqueur and rum. Pour owr bananas. Ignite.
sewe over ice cream spooning juice over top.
Before igniting bananas, scoop ice cream into
p serving dishes, when flame dies down serve
Q
bananas and sauce immediately.
84
??
Crumb Crust
INGREDIENTS
2 cups plain sweet biscuit
crumbs
125 g butter
??
Filling
INGREDIENTS
250 g cream cheese
125 g cottage cheese
1% cup sugar
1% teaspoon vanilla
3 eggs
1 l~aspoa grated lemon rind
1% tablespoons lemon juice
Pulp of 2 passionfruit
??
METHOD
1. Melt butter on HI 1 minute. Add to crumbs and mix
well.
2. Press into a 23 cm deep pie plate allowing mixture to
come up the sides. Cook on HI 1% minutes.
Allow to coal.
METHOD
1. Beat cheeses, sugar and vanilla until smooth.
2. Add eggs, beat well, fold in lemon rind, juice and
passionfruit
pulp.
3. Place mixture into prepared base and cook on I for
6 - 8 minutes.
Topping
INGREDIENTS
300 ml carton sour aearn
% teaspoon vanilla
2 tablespoons sugar
Pulp of 2 passionfruit
METHOD
1. Combine all ingredients well.
2. Spread carefully over tilling and return to microwave
on 3 for 4 minutes.
3. Chill well before serving.
Morning coffee biscuits were used in crust.
Step 1 in filling: Blender gives smoother result.
Topping will set on cooling.
Extra passionfruit pulp can be placed on top of
cheesecake to decorate.
If passionfruit is out of season, add 1 teaspoon of
grated lemon rind to tilling.
INGREDIENTS
50 g dark chocolate, chopped
2 tablespoons butter
1 cxp SR flour
?4 teaspoon salt
% cup sugar
% cup milk
1 teaspoon vanilla
METHOD
1. Place chocolate and butter in a bowl. melt on HI
1 minute.
2. Sift flour and salt into a 20 cm round souffle dish.
Add sugar.
3. Gradually blend in milk, vanilla and chocolate mixture.
4. Scrape down sides of dish and spread mixture out
Wl?lllY.
-Topping
INGREDIENTS
% cup brown sugar
1 tablespoon cocoa
2 teaspoons instant coffee
‘95 teaspoon cinnamon
1% cups boiling water
METHOD
1. Combine sugar, cocoa, coffee and cinnamon. Sprinkle
over batter. Pour boiling water over slowly.
2. Cook on HI 8 minutes.
3. Serve hot with cream or ice cream.
85
- Pastry
INGREDIENTS
125 g butter
113 cup sugar
2 cu& plain flour, sifted
1% teaspoon vanilla
2 teaspoons water
1 egg yolk
3 drops egg yellow colour
METHOD
1. Rub butter into sugar and flour.
2. Combine vanilla, water, egg yolk and colouring.
Mix inlo 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 pie plate. Crimp edges
atid prick base and sides.
5. Microwave on HI 5 minutes. Allow to cool while
preparing tilling.
0 Filling
INGREDIENTS
450 g can crushed pineapple
2 tablespoons lemon juice
2 tablespoons cornflour
2 tablespoons s u g a r
Pinch salt
1 tablespoon butter
-Meringue
INGREDIENTS
3 eggwhites
Pinch cream of tartal
1% cup castor sugar
Y4 teaspoon vanilla
METHOD
1. Remove 2 tablespoons juice from pineapple and
reserve. Place crushed pineapple in a medium six
casserole dish. Microwave on HI 3 minutes.
2. Combine reserved juice, lemon juice and cornflour.
Stir into pineapple with sugar and salt. Microwave on
HI 295 minutes, stir occasionally.
3. Add butter, stir until melted. Allow to cool.
4. Place into pastry shell.
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, covering pastry. Microwave
2 minutes on HI.
4. Brown under conventional griller. If using Browner
microwave oven brown for 6 minutes.
Filling can be varicd+anned strawbcrrirs,
cherries or your own lemon chase recipe.
INGREDIENTS
1% cup rice
l/3 cup brown sugar
3 cups milk
1 teaspoon vanilla
1 tablespoon butter
300 ml cream
< Passionfruit
METHOD
1 . Combine rice, brown sugar, milk and vanilla in a deep
microproof dish.
2. Dot with butter and cook on 7 for 10 minutes.
Stir during and at end of cooking time.
3. Cook a further 30 minutes on 3 stirring twice during
cooking.
4. Cool slightly and fold cream through prior to serving.
Sprinkle with nutmeg if desired.
Cheesecake
87
INGREDIENTS
600 ml milk-scalded
4 eggs
3 tablespoons sugar
% teaspoon vanilla
Nutmeg
METHOD
1. Scald milk in a large microproof jug on HI 4 minutes.
2. Beat eggs and sugar, add vanilla.
3. Pour hot milk onto mixture, beating lightly whilst
pouring.
4. Place mixture into an 20 cm round microproof souffle
dish, sprinkle with nutmeg.
5. Stand souffle dish in another larger dish containing
2 cups cold water.
6. Microwave on HI 3 minutes then 3 for 5 minutes. HI
for another 3 minutes then on 3 for 5 minutes.
Hl another 1 minute, 3 for 10 minutes. Total cooking
time is 27 minutes. This method gives the best result
without boiling.
7. Allow to stand 30 minutes or chill and serve cold.
an oven with a metal turntable elevate
custard on an upturned pie plate with a sheet of
paper towelling between the two.
If custard looks like boiling stop oven, allow to
stand 2 minutes. Continue on 3. This is to
ensure custard does not separate through boiling.
Add 4 tablespoons coconut after Step 4. Stir into custard
lightly, Sprinkle with nutmeg.
Lightly butter 4 slices bread, crusts removed.
Cube and place in casserole dish, sprinkle with
2 tablespoons sultanas and proceed to Step 4.
Add 5.6 tablespoons cooked rice to custard, stir lightly.
Sprinkle with nutmeg.
HINT
To toast coconut or almonds, place onto a pie plate. Cook on HI34 minutes stir
frequently or it will burn.
Dry’% cup fresh herbs washed and chopped between paper towelling on HI for 1 minute
or until dried.
88
--
D
1-D
INGREDIENTS
3 eggs
1 teaspoon vanilla essence
3 tablespoons sugar
600 ml milk
0
METHOD
1. Place eggs, vanilla and sugar in a bowl, Cal with hand
beater to combine.
2. Add milk and stir well. Place into a microproof souffle
dish or ~-CUP measuring jug.
3. Microwave oo HI 3 minutes, stir, continue cooking a
further 3 minutes, stir well and cook for 1 minute
longer. Custard will thicken on cooling.
If a slightly thicker cuslard is required add
M
1 tablespoon ofcustard powder in Step 1.
0 Milk used in this recipe was from the
refrigerator, cooking time will be less for milk
not cold.
Do not overcook as astard will curdle.
This recipe is for a pouring consistency custard
INGREDIENTS
1 tablespoon custard powder
1 tablespoon milk
1 ~!a
1 dessertspoon
sugar
250 ml milk, extra
‘/a teaspoon vanilla
% teaspoon butter
METHOD
1. In a small microproof howl, blend custard powder and
milk. Add egg and sugar, bcal well.
2. Stir in extra milk and vanilla. Microwave on III 3
minules, stirring frequently. Remove from oven. stir in
butter until melted. Pour into jug to SCIYC.
If custard goes lumpy, beat well with a wire
whisk. To prevent skin forming on top of
custard, cover immediately with GLAD Wrap
pressed down onto custard.
HINT
Heat baby foods in the jar-remove metal lid and heal on III 30 secouds.
size of jar)
(Time dcprnds
on
NEVER LEAVE LIDS IN PLACE AND AI-WAYS TEST BEFORE GIVING TO BABY.
??
Crumb Crust
INGREDIENTS
125 g plain sweet biscuits
‘h cup ground almonds
90 gbutter
METHOD
1. Crush biscuits finely, add ground almonds and melted
butter.
2 . Spread evenly over base and sides of a greased 23 cm
microproof pie plate. Press down well.
3. Microwave on HI 2 minutes. Allow to cool.
0 Filling
INGREDIENTS
90 g dark chocolate
‘/a cup sugar
3 egg yolks
1 teaspoon vanilla
1% cups cream
1 tablespoon brandy
2 teaspoons g&tine
‘/a cup water
METHOD
1. In a medium size microproof bowl. place broken
chocolate, microwave on III l’/*2 minutes to melt.
2. Combine sugar, egg yolks, vanilla and cream.
Stir into melted chocolate. Microwave on I for
4 minutes, stirring every minute. Do not boil.
3. Stir in brandy. Sprinkle g&tine over cold water.
Stir in 2 tablespoons of hot mixture to dissolve, then
mix g&tine mixture into chocolate custard. Cool and
pour into cooled base. Refrigerate until set.
-Topping
INGREDIENTS
Y2 cup cream
‘/a cup bottled caramel topping
1 tablespoon brandy
1 teaspoon g&tine
1 tablespoon water
METHOD
1. Combine cream, topping and brandy.
2. Sprinkle g&tine over water. Add 2 tablespoons cream
mixture, microwave 30 seconds on FL
3. Combine all ingredients, pour over chocolate filling.
Refrigerate until set. Decorate with whipped cream and
toasted almond flakes.
- Decoration
INGREDIENTS
Whipped cream
Toasted almond flakes
HINT
Stewed apples can be cooked in their skins to retain more flavour and vitamins.
Remove skins when cooked.
Reconstitute 1 cup dried fruit by adding ‘/a cup of water. IIeat on Hl 1 minute. Stand
3 minutes, drain.
-
fl&dP;neapple Fruit Cake
91
CAKES AND SLICES
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 microwave oven will astound you. These cook so quickly with such lit&
effort that even the children will drlight 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
loner 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 greasrd
and sprinkled with toasted coconut or cakes iced when cooked and cooled.
Points to Remember for Best Results
* Ingredients should be at mom temperature.
* Cakes can be mixed with a fork, however, a lighter texture is obtained using an clcctric
mixer.
* Microwave cakes rise higher than those cooked conventionally, so it is important not to
till the cake pan more than half full. Extra batter can be used for cup cake.
These take approximately 30 seconds for one cake and 1.1% minutes f& six.
Cup cakes are best eaten on cooling as they have a tendency to dry when stored.
* Microwave accessories such as plastic cake pans give rxccllcnt results in the
microwave oven. Opaque cake storage containers are also suitable.
Glass products such as pyrex and corningware can bc used, however, best results arc
obtained by greasing and lining, otherwise a white skin forms ou 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 outside. Kefer Boiled Pineapple Fruit Cake recipe.
92
* Opening the oven door to test cakes will not affect the rising.
* Sometimes the top of the cake appears slightly moist. 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 container.
* Scones and breads will not colour in the microwave 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 microwave
oven. Refer R&eating Guide.
INGREDIENTS
450 g can crushed pineapple
1 cup brown sugar
500 g mixed fruit
2 tablespoons sherry
1
teaspoon mixed spice
1
tablespoon Parisian essewe
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 III. Stir twice during
cooking. Allow to cool completely.
2. Wilh a wooden spoon, mix in the flours and eggs.
Spoon into prepared baking dish. Microwave on 3 for
25 minutes, remove foil, cook on 3 a further 20
minutes. Test with a skewer-allow extra cooking time
if necessary.
?.~ Allow to cool in container. Wrap cake in 2 tea towels
to cods.
.0Q
t-f-
If desired, cherries and nuts can be placed on top
of mixture prior to cooking.
Choose a round plastic container 20 cm diameter by at
least 10 cm high. The container must be opaque, and can
be a pliable storage container or a specially designed
microproof cake dish.
TOPREPARECAKEPAN
Grease and line the inside of container with a double
thickness of greaseproof paper. Place a foil collar around
ouiside of contaioer and secure with adhesive tape. Foil
must NOT cover the top or bottom of the cake and must
NOT reach more than 1.3 cm above lop of container.
2 tablespoons sherry can be sprinkled ova
cooked cake if desired for extra flavour.
HINT
For good outside colour to plain cakes, grease pan and sprinkle liberally with toasted
coconut or tine dry breadcrumbs.
93
INGREDIENTS
1% cups self rasing flour
% teaspoon bi-carbonate of
Y4 teaspoon salt
3 tablespoons cocoa
1% cups sugar
1 cup m i l k
125 g butter or margarine
2 eggsbeaten
METHOD
1. Sili dry ingredients into a bowl. Add sugar and milk.
2. In a microproof jug, melt butter 45 seconds on HI and
add to ingredients. Beat all with a wooden spoon until
combined.
3. Add beaten eggs and beat again until smooth.
4. Divide mixture inlo 2 x greased 18 cm round plastic
containers microwave 6 for 4-5 minutes then HI 1%
minutes each container. Allow to cool o” a cake co&r.
Ice as desired.
Cake containers should be straight sided.
INGREDIENTS
1% cups self raising flour
Pinch salt
34 alp castor sugar
2 eggs, beaten
‘% cup milk
% teaspoon vanilla
125 g butter, melted
METHOD
1. Sift flour and salt into a mixing bowl. Add all other
ingredients.
2. Using a fork for mixing, cumbine all ingre,dients well.
3. Grease and line with greaseproof paper, a 22-23 cm
ring microproof container. Pour batter into dish.
4. Microwave on HI 5 minutes. Stand 5 minutes. Turn
out ~emovc paper and cool. Ice with your favouritc
icing.
This mixture can bc used for the following
variations.
2 tablespoons cocoa added with flour
2 teaspoons raspbary jam with liquid
2 tablespoons sultanas added to basic ingredients
1% teaspoon mixed spie added to basic ingredients
1 teasp”“” gratrd lemon rind added to basic ingredients
1 teaspoon grated “range rind
2 tablespoons “range juice
rrduce milk by 2 tablespoons
ice with “range icing
INGREDIENTS
125 g butter
3/ cup brown sugar
1 tablespoon golden syrup
2 eggs
% teaspoon vanilla
1 tablespoon coconut
‘/2 cup milk
1% cups self raising flour
??
METHOD
1. Cream butter, sugar and syrup. Add eggs and vanilla,
mixing well to combine. Stir in coumut.
2. Using a wooden spoon, fold in milk and sifted flour
dt~UlCltdy.
3. Grease and line with greaseproof paper, a 22 23 cm
microproof ring cake container. Spoon in cake batter
and smooth top.
4. Microwave on III 6 minutes. Allow to stand 5 minutes
before turning out. Remove paper and allow to cool
before icing.
Icing
INGREDIENTS
1 cup brown sugar
‘/a cup milk
2 tablespoons butter
‘Y2 teaspoon vanilla
1 cup sifted icing sugar
METHOD
1. In a medium size microproof bowl, place brow sugar
and milk. Microwave on HI 1% 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 he sprinkled
with coconut if desired. There is sufficient icing to
cover cake completely.
TIP
0
INGREDIENTS
2 tablespoons butter
% cup raw sugar
1 ‘XE
3 bananas, mashed
l’Y2cups wholemeal flour
3 teaspoons baking powder
2 tablespoons milk
??
Da not fill baking pan more than half full as
cake rises very quickly and could overfhv.
If any mixture is left over, use for patty cakes
METHOD
1. Cream butter and sugar, add egg and mashed bananas.
Mix well.
2. Fold in sifted flour and baking powder. Stir in milk.
3. Grease and line a 22 23 cm ring container.
Spoon in mix.
4. Microwave on III 6 minutes.
5. Turn out onto cake rack to cool.
6. Ice with lemon icing and dust with cinnamon.
Icing
INGREDIENTS
l%cups sifted icing sugar
1 tablespoon butter
2 tablespoons lemon juice
Cinnamon
METHOD
1. Blend butter inlo icing sugar. Mix in lemon juice
until smooth, beating well. Spread over cake.
95
INGREDIENTS
METHOD
125 g biscuit crumbs
Yz teaspoon cinnamon
2
tablespoons melted butter
1 cup sultanas
% cup brow sugar
2
tablespoons golden syrup
2 tablrspoons b u t t e r
% teaspoon cinnamon
1% teaspoon nutmg
% teaspoon ginger
% teaspoon bicarbonate of soda
Pinch salt
1 cupmilk
1
egg, beaten
2% cups chocolate cake crumbs
% cup self raising flour
Crushed nuts
1. Combine the first 3 ingedients. Press into the base of
an oblong microproof dish, 25 x 15 cm.
2. In a microproof mixing bowl, place sullanas, sugar,
syrup, butter, cinnamon, nutmeg, ginger, bi-carbonale
of soda, salt and milk. Microwave on HI 2 minutes.
Stir.once during cooking. Cool 15 minutes.
3. Add beaten egg, cake crumbs and flour. Stir well to
combine. Spread over base. Sprinkle with crushed
IIUIS.
4. Microwave on HI I I’/2 minutes. Allow t” cool
5 minutes in dish before slicing and cwling on cake
rack.
INGREDIENTS
METHOD
2
60 g Mars Bars, chopped
75 g unslated butter
1
tablespoon Golden Syrup
3
cups Rice Bubbles
200 g dark cooking chocolate,
chopped
Can be varied by using diffrrrnt flavoured cake
crumbs and spices. Also, if preferred can be iced
with lemon icing, omitting crushrd nuts.
1.
2.
3.
4.
INGREDIENTS
1
cup self raising flour
‘h cup brown sugar
1% cup coconut
1% cup salted peanuts, chopped
125 g butter
??
Icing
INGREDIENTS
75 g dark chocolate
2 0 gcopha
96
Place chopped Mars Bars, butter and Golden Syrup
into a large jug “1 bowl.
Microwaw on HI 2 minutes to melt. Stir in Rice
Bubbles and press into a greased lamington tin
27 x 18 cm.
Place chocolate into a bowl, microwave on HI 1 1%
minutes. Stir well and spread over mixture in tin.
Refrigerate until set. Cut into bars.
METHOD
1. Sift flour into a bowl. Add sugar, coconut and pcrouts.
2. In a small microproof jug, place butter. Microwave on
HI 45 swmds. Pour into dry ingredirnts.
Combine well.
3. Press mixture into a grraxd oblong 26 x 16 cm
microproof dish. Microwave on HI 4 4’/2 minutes.
4. Allow to stand in dish 5 minutes. Pour over icing.
Cool completclybrfore slicing into bars.
METHOD
1 . Place choppd
qxd chocolate
chocolate and
and copha
copha in
in aa small
microproof bowl. Microwave
‘owavc on
on 77 iiu
iiu 1’/2 minutes,
stirring occasionally until
ltil melted
melted and
and smooth.
2. Pour over slice. Smooth with the back of a spoon.
Allow to cool.
INGREDIENTS
125 g butter
Yi cup brown sugar
1 egg, beaieo
% teasp”“n
vanilla
3/4 cup mixed fruit
% cup chopped walnuts
1% cups self raising flow
1 teaspoon mixed spice
Cinnamon
METHOD
1. Melt butter in a microproof mixing bowl on HI for
45 seconds - 1 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 15 cm. Press down well. Dust with cinnamon.
4. Microwave on HI 6 minutes. Allow to cool in dish
5 minutes, then cut into slices and remove to cake
coder.
May be iced with lemon or vanilla icing if
preferred.
INGREDIENTS
50 g almonds
1 cup plain flour
1 cup self raising flour
2 tablespoons cocoa
125 g soft butter
3 tablespoons castor sugar
Y2 teaspoon vanilla
2 teaspoons sherry
1 egg yolk
1 egg white
Ye cup sifted icing sugar
METHOD
1. In small microproof bowl, place the almonds.
Microwave on HI for 4 minutes, until golden.
Stir occasionally. Allow to cool and chop.
2. Sift flours and cocoa into a mixing bowl, rub in butter.
Add sugar, vanilla, sherry and egg yolk. Knead wrll
and press into a greased oblong microproof dish,
25 x 15 cm.
3. Beat egg white and icing sugar until stiff. Add half the
II”&.
4. Spread over base and sprinkle with remaining almonds.
Microwave on HI 4 minutes. Reduce power to I for a
further 5 minutes.
5. Allow to stand 5 minutes before slicing into fingers or
squares. Cool on a cake rack.
HINTS
Warm up stale biscuits in microwave ova to freshen. Allow to be completely cold before
storing.
Soften cream cheese by placing unwrapped in a glass container on HI 15.30 seconds.
97
INGREDIENTS
125 g butter
% cupsugar
% x 100 g packet choc-bits
1 teaspoon vanilla
METHOD
1. In a microproof mixing bowl, place butter and sugar.
Microwave on HI 2 minulrs. Stir well.
2. Mix in choc-bits and vanilla. Allow to cool 5 minutes.
Add egg, mix well then stir in flour. Stand lo cool a
further 5 minutes.
1
ws!
3. Place a sheet of greaseproof paper on turntable and take
1% cups self raising flour
% x 100 g packet choc-bits, extra
1 teaspoon of mixture, roll into a ball and place onto
paper. Press 3 choc-bits on top. Repeal around outside
edge (in a circle approximately 2.5 cm inside outer
edge of turntable) until 12 biscuits are formed.
4. Microwave on HI 2% minutes. Slide paper with
biscuits off turntable and place another sheet of
greaseproof paper on turntable and repeal cooking
12 biscuits at a time until mixture is used.
5. Allow biscuits lo firm slightly and lift with an egg slice
onto cake cooler to cool.
Chopped nuts can be used on lop instead of
chw-bits.
Cho+Drop Biscuits >
98
100
FOR THE SWEET TOOTH
f
ALMOND TOFFEE. ...............................................
CREAMY WALNUT FUDGE.. ...............................
CHOCOLATE GLACE FRUITS .............................
EASY ROCKY ROAD ............................................
PEANUT CLUSTERS.. ..........................................
TOASTED COCONUT ROUGHS ..........................
CONDENSED MILK CARAMELS.. ........................
BUTTERSCOTCH. ................................................
NOUGAT ...............................................................
102
. IQ?
103
103
103
105
105
105
106
Homemade sweets or lollics are fawnrites 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 01 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 sutlicient 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.
TEMPERATURE GUIDE
Approximately
Soft ball when tested in cold water
116°C
Hard ball when tested in cold water
126°C
Small crack when tested in cold water
140°C syr’up clear
Hard crack when tested in cold waler
149°C golden
brown
101
TO TEST WITHOUT CANDY THERMOMETER
*
Have clean cold waler in cup, drop a little syrup into it, if it dissolves, replenish
water and proceed to n-test until result is ‘SOFT BALL-HARD BALL or
‘CRACK’.
*
Do not allow mixture to boil before sugar is dissolved.
*
Some mixtures require quick cooling so stand howl immediately in iced water lo
prevent 0verc”“king.
*
Use oiled fingers, scissors “I knives for handling or cutting sweets
*
Sweets if made correctly and stored in airtight containers should last
approximately 3 months @rovided they are hidden from the family).
INGREDIENTS
125 g butter
250 y brown sugar
‘h cup golden syrup
1 teaspoon vanilla
100 g blanched almonds, Iinely
chopped
METHOD
1. In a large microproof bowl, place butter, sugar, syrup
and vanilla. Microwave on 7 for 5 minutes, stirring
occasionally to dissolve sugar.
2. Add nuts, stir mixture well. Return to microwave and
cook on HI 6-l minute. 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 loffce and break into pieces.
Store in an airtight container.
Do not use glass “I plastic containers for this
INGREDIENTS
2% cups brown sugar
Y4 cup cream
1 tablespoon butter
1 tablespoon golden syrup
Pinch salt
1 teaspoon vanilla
% cup clxppcd walnuts
METHOD
1. Blend together sugar, cream, butter, syrup and salt in a
large microproof bowl. Microwave on HI 5 minutes
stirring occasionally until sugar is dissolved.
2. Reduce power to 3 and cook 10 minutrs. Test a small
amount in very cold water, should form a soft ball.
Cool 10 minutes.
3. Beat with a wooden spoon until mixture &ins to
thicken. Stir in vanilla md nuts.
Continue beating until thick and difticult to work.
4. Spread evenly in a buttered 20 cm square dish.
Cool uutil firm. Cut into squares.
Make, sure bowl is large as mixture is inclined
to boil over.
102
INGREDIENTS
150 g glace pineapple
125 g glace apricots
125 g glace cherries
2 tablespoons rum
400 g semi-sweet chocolate
1 tablespoon Copha
METHOD
1. Chop fruits into small pieces, place in bowl, sprinkle
over rum and stand covered overni&t.
2. In a small bowl or jug, combine chopped chocolate and
Copha, microwave on III 2 minutes until melted and
smooth, stirring occasionally.
3. Pour over fruit mixture and mix well. Spread into a
lightly oiled 20 cm square dish. Refrigerate until set.
4. Cut into small squares and place in small sweet patty
case?..
Fruits can be varied to suit taste. These are very
nice to serve with after-dinner coffee.
INGREDIENTS
375 g milk chocolate, broken
3 0 gcopha
1% cup crushed nuts
200 g pink and white
marshmallows-cut into
halves
1
cup Rice Bubbles
METHOD
1. Line a shallow 20 cm square container with greased
foil.
2. Place chocolate and copha in a bowl and melt on HI for
2 minutes. Stir well.
3. Place half the nuts and half the marshmallows into the
prepared container with the Rice Bubbles. Pour half
the chocolate “WI and repeat with the remaining nuts
and marshmallows.
4. Refrigerate until set, remove and cut into squares.
INGREDIENTS
100 g cooking chocolate
‘A cup roasted peanuts
METHOD
1. Break chocolate into small pieces and place into a
microproof jug or bowl.
2. Melt on HI 1% minutes stirring occasionally.
3. Mix in peanuts.
4. Place a small teaspoon of mixture onto a sheet of foil.
Allow I” set.
Chopped gIace fruits, sultanas, or dales can be
substituted for peanuts.
Chopped brazil nuts, almonds “ I hazelnuts are
also delicious.
103
INGREDIENTS
1% cup coconut
100 g cooking chocolate
METHOD
Place coconut in a small flal plale or dish in microwave
oven to toast approximately 34 minutes on HI.
Stir during cooking or it will burn.
2 . Place chocolate (broken into small pieces) into a jug or
bowl, melt on HI 1% minutes, stir o~lce during cooking
time.
3. Combine coconut with chocolate and place a small
teaspoon of mixture onto a sheet of foil. Allow to set.
1
% cup slivered almonds, toasted may also be
added to Roughs.
Place % cup of slivered almonds on a pie plate,
microwave on HI 3-4 minutes, stirring
frrauentlv to brown rvenlv.
INGREDIENTS
METHOD
400 g can condensed milk
1 cupsugar
‘A cup golden syrup
125 g butter
1. IO a large bowl or casserole dish place all iugrdirnts.
Microwave on HI 2% minutes, stir well to combine.
2. Microwave on Hl a further 12 minutes, stirring after
each 2% minutes. Test for hard ball stage dariug the
last 2 minutes of cooking.
3. Allow bubbles to subside, do not scrape sidrs of dish as
this may ‘candy’ the mixture.
4. Pour into a buttered 20 cm square dish. Whrn cool,
mark into squares with a greased knife. Break into
squares when cold and wrap in g~easrprw~fpaprr.
INGREDIENTS
METHOD
6 tablespoons sugar
2 tablespoons vinegar
2 tablespoons butter
1. Place all ingredients in a small ovenproof bowl. Cook
on Hl 3 minutes, stir.
2. Microwave on Ill a further 1 minute. Stir twice duritlg
cooking and on completion.
3. Test for soft ball stage in a glass of cold water.
Place 1 tablespoonful into small sweet patty pans.
4. Allow to cool and set.
HINT
Do not overcook chocolate when melting as it will become dull in appearance. Somctimcs
chocolate will appear as if it has not melted but by stirring you will find it has.
< Easy Rocky Road
INGREDIENTS
2 cups s u g a r
1 cup liquid glucose
% cup h o n e y
‘A teaspoon salt
‘I4 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
METHOD
1. Place sugar, glucose, honey, salt and water in a large
bowl or casserole dish. h4icrowave on HI8 minutes,
stirring every 2 minutes to dissolve sugar.
2. Microwave on HI 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 Z/3
cup sugar mixture and pour in a thin stream onto egg
whites while beating continually.
4. Return remaining syrup to microwave and cook on HI 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
tin paper. Stand overnight with a weight on top.
8. Turn out and cut into squares, wrap in cellophane OI
wax paper. DO NOT REFRIGERATE.
Douse plastic or glass containers for this
recipe.
HINT
Glaze for fruit flans -place 2 tablespoons jam with 1 tablespoon water or liqueur in small
container. Heat on HI for 1 minute.
106
JAMS AND
PICKLES
JAMS AND PICKLES
The pleasure of making your own jams and pickles is enhanced by the use of the microwave
own. While cooking times are similar to conventional methods, ihc case 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, pcrhaps 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.
108
*
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 “gel!‘.
*
It is important to “pulp” or cook the fruit until tender before adding
the sugar. Cover with GLAD Wrap during pulping and br careful to
wnove away from you to avoid steam burns.
*
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 own
door, stir and v-start the oven. This will prevent boil OVCIS.
*
Choose a very large bowl with a wide top for jam making. This allows
for evaporation and will prevrnt bubbling over. A wooden spooo for
stirring can be left in the bowl in the microwave own.
*
Have pot holders near the own for removing jam as sugar mixtures
become very hot and naturally will transfer the heat to the bowl usrd.
*
Do not overcook as this will cause jam to be “sticky”. Trst by placing
a little on a cold saucer (place saucer in freezer compartment 8
minutes before testing) and after a few minutes if it “gels” or crinkles
when touched, jam is cooked.
*
Skim jam well to remove any scum on top.
*
Bottle in hoc sterilized jars and seal immediately, except with
marmalades or whole fruit jams e.g., strawberry, which should be
allowed to cool to prevent hit horn rising to the top. Fill jars to the
rim.
*
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.
*
Label and date and store in a cool, dark place.
Cooking times are approximate as these can vary depending on the choice
of fruit e.g., when pulping fruit some riper fruit will take a shorter cooking
time to become tender. Opening the oven door to stir or test does not affect
the preserves and in most cases is necessary for a good result.
INGREDIENTS
4 eggs
‘is cup s u g a r
finely grated rind of 2 lrmons
‘4 cup lemon juice
‘/a cup water
125 g butter
METHOD
1. Bat eggs and sugar together in a large microproof
bowl, add lemon rind, juice and water. Chop butter
roughly and add to mixture. Microwave on HI 2%
minutes.
2. Stir, reduce power to 5 for 5 minutes, stirring
occasionally.
3. Pour into hot sterilized jars and seal. Store in
refrigerator.
Mixture is cooked when it thickly coats the back
of a wooden spoon.
INGREDIENTS
METHOD
125 g butter, roughtly chopped
250 g sugar
1 cup passionfruit pulp
approximately 12-14 passionfruit
2 eggs, beaten
1 teaspoon lemon juice
1. Place butter into a microproof bowl and melt OII HI
1 minute.
2. Add sugar and stir well. Add passionfruit pulp and
beaten eggs gradually, stirring to combine.
3. Cook on Hl&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.
109
INGREDIENTS
2 punnets strawberries
approximately 2 cups
1 teaspoon finely grated lemon
rind
1 tablespoon lemon juice
2 cups sugar
METHOD
1. Wash and hull strawberries, place into ah
microproof bowl with lemon rind and juice.
2. Cover with GLAD Wrap and cook on Hl for 2 minutes.
3. Add sugar, mix well to dissolve sugar and cook
uncovered a further l&20 minutes on HI or until jam
gels when tested on a cold saucer. Stir regularly
during cooking.
4. Cool and pour into hot sterilized jars and seal.
Mixture will boil over if not stirred regularly.
110
INGREDIENTS
1 kg peaches,
approximately 6 large
Sugar
Juice of 1 lemon
METHOD
1. Skin and remove stones from peaches, chop roughly
and place into a large microproofbowl.
2. Cover and cwk on HI for l&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 uncovrred on HI 18 minutes or until jam gels.
5. Pour into hot sterilized jars and seal.
INGREDIENTS
1 kg peaches
1 cup water
Vz cup passionfruit
pulp
Sugar
Y4 cup lemon juice
METHOD
1. Skin peaches, remove stones and cut into into small
pieces. Place in a large microproof bowl with the
water. Microwavr on HI 10 minutes.
2. Stir, add passionfruit pulp, mix well and microwave on
HI 15 minutes.
3. Measure the fruit and allow 1 cup of sugar lo each cup
of fruit. Add sugar and lemon juice to bowl with fruit.
4. Return to microwave and cook on HI 18-20 minutes
until jam gels.
5. Pour into hot sterilized jars and sral.
INGREDIENTS
400 g dried apricots
6 cups water
1 small pineapple or % large
1 kg sugar
‘% “p lemon juice
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 o”
HI 10 minutes, reduce to I for I minutes.
3. Add peeled, cored and finely chopped pineapple, cover
and simmer a further 8 minutes o” I.
4. Add sugar, stir until dissolved aed add lemon juice.
Bring to boil covered on HI 4 minutes, ““cover, reduce
to 8 and cook a further 30.40 minutes or until jam
gels when tested on a cold saucer. It is important to stir
occasionally. Timing will vary depending on
pineapple.
This is a large quantity and it is necessary to
cook jam in a very large bowl. Ingredients and
T\P
Q cooking times ca” be halved if smaller quantity
is required.
INGREDIENTS
504l g mandarins
1% cups water
500 g sugar
‘/J cup lemon juice
METHOD
1. Cut mandarins in half leugthwise and slice finely with
a sharp knife. Place in a large microproof bowl or
casserole dish. Add water and microwave on HI
8 minutes.
2. Add sugar and lemon juice, stir well, microwave on HI
l&2.0 minutes, stirring every 5 minutes.
3. Reduce power to 7 and, stirring occasionally, cook a
further 15 minutes, OI until jam gels when tested o” a
cold saucer.
4. Pour ioto hot sterilized jars and seal.
INGREDIENTS
1% kg melon
1% kg sugar
2 large lemons
1% cups boiling water
METHOD
1. Remove- rind and seeds from melon. Cut into d
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
overnight.
3. Next day combine both fruits in a large microproof
bowl. Cook on HI l&220 minutes. Add remaining
sugar.
4. Microwave a further 30 minutes o” III the” 30 minutes
o” I or until jam grls when tested on a cold saucer.
5. Pour into hot sterilized jars and seal.
111
INGREDIENTS
METHOD
4 oranges
2 lemons
s cups water
1.5 kg sugar
1. Wash fruil, cut in half lengthwise and slice finely with
a very sharp knife. Kcmove seeds. Place fruit into a
large microproof bowl, add water, cover and let stand
overnight.
2. Next day place into microwave we”, covered, and cook
on Hl for 20 minutes.
3. Add sugar, stir until dissolved, ramwe cover and cook
on HI l’% hours or until jam gels when tested on a cold
SklUCH.
It is necessary to stir occasionally and during the latter
cooking time to watch that jam does not boil over.
Re,duce power to 7 if cooking too quickly.
4. Allow to cool. Pour into hot sterilized jars and sral.
INGREDIENTS
METHOD
2% cups white vinegar
1 cup sugar
500 g froze” car” kernels
1
medium onion, chopped
1% cup celery, tinely sliced
% ap green capsicum, chopped
1% cup red capsicum, chopped
4 level tablespoons cornflour
1% tablespoons dry mustard
2 teaspoons mustard seeds
1. In a large microproof bawl, place 2 cups vinegar and
the sugar. Microwave on HI 8 minutes, stirring
occasionally to dissolve sugar.
2. Add all the vegetables, cook a tirther 15 minutes o”
HI.
3. Blend cornflour and mustard with remaining ‘/2 cup
vinrgar. Stir into mixture, add mustard srrds and
microwave on Hl 5 minutes, stirring frcqurntly uutil
well blended.
4. Pour into hot sterilized jars and seal.
INGREDIENTS
METHOD
1. Peel and
4 chokoes
2 cooking apples
2 medium tomatoes, peeled
3 medium onions
2 cups sugar
1 tablespoon salt
Pinch cayenne
% teaspoon ground cloves
1% cups mixed dried fruit
21% cups (625 ml) malt vinegar
core chokoes and apples.
2. Chop chokoes, apples, tomatoes and onions.
3. Place this mixture into a large microproof bowl with
remaining ingredients.
4. Cook o” HI 30 35 minutes, stirring occasionally until
mixture boils.
5. Continue cooking on HI for SO 55 minutes until
mixture has thickened. Stir occasionally.
6. Pour into hot sterilized jars and sral.
Cauliflower Pickles >
Mint Jelly >
Tomato Chutney >
Corn Relish >
112
L
.*
INGREDIENTS
1 kg ripe tomatoes
250 g onions
1 tablespoon salt
2 large gem apples
1 cup vinegar
1% cups brown sugar
2 teaspoons curry powder
l/8 teaspoon cayenne pepper
1 large red chilli, sliced
2 teaspoons allspice (whole)
2 teaspwns black peppercorns
METHOD
1. Skin and chop tomatoes and onions. Sprinkle with salt,
COW and allow to stand overnight.
2. Drain well and place in a large microproof bowl. Add
peeled and sliced apples and vinegar.
3. Microwave on HI 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 HI 6 minutes. Stir well and reduce
power to I for a further 20 minutes, stirring
ccasionally.
5. Remove bag of spins before bottling in hot sterilized
jars, and seal.
INGREDIENTS
6 tablespoons sugar
1% cups white vinegar
% cup water
1 packet lime jelly crystals
2 teaspoons g&tine
1 cup finely chopped mint
1 cup semi-sweet sherry
METHOD
1. Place sugar and vinegar in a medium sized microproof
casserole dish and microwave on HI &5 minutes,
stirring occasionally, until boiling.
2. Sprinkle over jelly crystals and g&tine. Stir in well to
dissolve.
3. Mix in mint and sherry, stirring well to distribute mint.
Re,frigerate
opening.
jars of jelly prior to, and after,
HINT
Dissolve g&tine by placing in cold water, microwaw on HI. 2 tablespoons g&tine
sprinkled over ‘A cup water will take 45 seconds to 1 minute, stir well.
114
INGREDIENTS
750 g cauliflower
200 g beans
1 small cucumber
1 small capsicum
500 g onions
% cup salt
2% cups brown sugar
2% cups vinegar
% cup plain flour
1 teaspoon tumeric
1 leaspoon curry powder
2 teaspoons dry mustard
1 teaspoon mixed spice
1% cup vinegar, extra
METHOD
1. Break cauliflower into very small flowerers, chop beans,
cucumber, capsicum and onions. Place all in a large
bowl, sprinkle with salt and cover with cold water.
Cover and leave to stand overnight.
2. In a large microproof bowl, place sugar and vinegar.
Microwave on HI 6 minutes, stirring occasionally to
dissolve sugar.
3. Add well drained vegetables and cook on HI 20
minutes. Stir.
4. Blend flour and spices with extra % cup vinegar.
Pour a little of the hot liquid into blended mixture then
add all IO the vegetable mixture.
5. Microwave on III 10 minutes, stirring frequently to
blend all ingredients together.
6. Pour into hot sterilized iars and seal.
INGREDIENTS
1% kg chokoes
375 g onions
2 tablespoons salt
2 cups boiling waler
1 teaspoon tumeric
1 teaspoon dry mustard
1 teaspoon curry powder
‘/a teaspoon ground ginger
1% cups sugar
2 cups vinegar
3 tablespoon plain flour
1% cup vinegar, extra
METHOD
1. Peel and dice chokoes, skin and chop onions.
Place in a large bowl, sprinkle with salt and pour DVCI
boiling water. Cover and allow to stand overnight.
2. Strain off all liquid and place vegetables in a large
microproof bowl. Add spices which have been blended
with a little vinegar, sugar and thr 2 cups vinegar.
3. Microwave on HI 20 minutes, stirring occasionally to
dissolve sugar.
4. Blend the flour with extra l/2 cup vinrgar and mix into
pickles. Microwave on HI 6 minutes, stirring every
2 minutes.
5. Pour into hot sterilized jars and seal.
115
REHEATING AND
DEFROSTING GUIDE
The microwave oven is ideal for reconstitution of food. There is 110 toughening or drying out
provided you do not give too long a cooking time. Foods retain their t&h-cooked tlavour and
appeal and the convenience of being able to reheat a previously cooked plate of food in minutes
is one of the big advantages of owning a Sanyo microwave oven.
Many of today’s modern microwave ovem have an automatic reheating feature which allows the
reheating of foods to be done by just selecting the individual chosen food by use of the keypad.
Refer to the instruction manual supplied with your oven for more detailed directions.
Included in this section is a &art for reheating foods manually. The timings are a guide only
and the settings can be altered to suit the food e.g., a lower setting may be chosen for sauces to
prevent boiling and curdling.
POINTS TO CONSIDER WHEN REHEATING FOOD
116
*
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 xrvicttcs
and only heat the quantity required for that serving.
Bread reheats rapidly, overheating makes it tough.
*
Rehealing quiche, pies or pastries can be done in the foil container.
(Refer later paragraph). For small portions reheat on paper towelling.
*
Eggs @“ached, fried, scrambled) are difticult to reheat at anytime as once
overcooked they tend to become rubbay. If necessary, cover and allow
30 seconds for the first egg, 10 seconds for each additional egg.
*
Dinner plate (meat and vege,tables), arrange food on the plate so the
largrr vegetables and meats are around outside of plate, e.g., poiatocs,
cauliflower and chops or steak with peas, beans and carrots in the centre.
Cover the plate with plastic wrap.
*
Rehrat 1 dinner plate serving from room tcmpcrature for 1% minutes ou
HI. 1 dinner plate serving from refrigerator for 2-3 minutes on HI.
1 dinner plate serving from freezer for E-10 minutes on III, or 5 minutes
Hl and 6 minutes on 7. (This method is best use,d for servings with
sauce). Remember, times may vary slightly depending on quantity,
temperature and type or size of food.
*
Food may be reheated in foil containers provided the depth is no more
than 2.54 cm and (hat the food is not covered with foil. Remember foil
reflects 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 platr.
*
Foods that have a high fat and/or sugar content reheat more quickly as
microwave energy is attracted to these foods.
*
Precooked frozen foods should be heated on HI. They do not have to be
DEFROSTED first. 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. Solid mass foods e.g., pizzas, lasagna, canelloni, quiche and
filled crepes should be heated on HI for a short period with remainder of
cooking time on 7 or 3. This allows the food to heat evmly.
*
Frozen convenience foods in plastic pouches can be hated 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
difticult to remove hot food from a plastic pouch.
*
Seafoods are not suitable for reheating as the flesh is wry delicate and
will toughen if ovcruwked. If necessary, co~cr and heat on 6 or ‘I for
only a short period.
*
Sauces and gravies reheat very well in the microwave oven on a HI
setting. However there are some more delicate sauces such as Bern&e
and Hollandaise that are best done on the 7 setting to avoid curdling. DO
NOT OVERHEAT. Stir occasionally during reheating.
*
Roast meats should be sliced prior to heating,
cover with GIm Wrap.
APPROXIMATE HEATING TIMES
FOOD
Appetizers
QUANTITY
! TIME
! SETTING
SPECIAL
INSTRUCTIONS
Arrange around outside
Apple Sauce
(Refrigerated)
Baby Bottle*
(milk refrigerated)
Baby Food
(room temperature)
Baked Beans
Remove from can, stir
Beverages
Timing will depend oo
temperature of liquid used.
*NOTE: Never cover the Baby Bottle with screw top lids or tats-air must tx allowed to
W+W.
117
FOOD
1 QUANTITY 1 TIME
! SETTING ~SPECIAL INSTRUCTIONS
BologIMe
3 cups
I 4 5 min.
HI
Stir during beating.
Bread (fresh)
2 slices
10 sec.
HI
Place on paper towelling.
Bread (frozen)
2 slices
15 sec.
HI
Place on paper towelling.
4
45 sec.
HI
Place on paper towelling.
Casseroles
(refrigerated)
2 cups
2 3 min.
HI
Cover, stir halfway.
Casseroles (frozen) !
2 cups
8 10 min.
HI
Cover, stir twice.
Cereal (cooked) ~
IcuP
30 sec.
HI
Stir before serving.
Custard, stirred
(re,frigerated)
1 cup
45.6Osec.
Hl
Cover with GLAD Wrap.
Crepes (filled)
3
8 min.
3
Cover with GLAD Wrap.
_30 45 sec.
HI
Cover with GLAD Wrap.
1% min.
2 2% min.
8 10 min.
HI
HI
HI
Cover with GLAD Wrap.
Cover with GLAD Wrap.
Cover with GLAD Wrap.
4 min.
then 6 min.
Hl
5
Cover with GLAD Wrap.
Bread Rolls(frozen)
Desserts
i
1 serving
1
(Alternative method
Ham
9 0 5
gcan
6
4 sewes
Remove from can, cover
with GLAD Wrap.
12 min,
Cover with GLAD Wrap.
! 2 3 min.
3 min.
then
4 5 min.
HI
I
Cover with GLAD Wrap.
If larger servings are required, allow approximately half the heating time again per
added serving. Sometimes with larger quantities, it is better to reduce power to 6 of 7
and give longer heating time.
118
FOOD
/ QUANTITY
TIME
1 serving
1 1% min.
HI
4
3 min.
I
Time drtxnds on twe of
, tilling.
2
20 see.
Hl
Place on paper towelling.
Pies, fruit (frozen)
HI
I
Hai in foil container,
uncovrrrd.
Pies, meat (cooked,
HI
Place upside down on paper
towelling.
HI
I
Hat in foil containrI,
uncovered.
PancakesFilled
I
2-3min.
I
1SETTING 1SPECIAL INSTRUCTION!
L.
i
Quiche
(cooked/frozen)
Rice (cooked/
refrigerated)
Roast Meats (sliced)
Soups (rebigerated)
3 cups
3 4 min.
4 servings
3 5 min.
1 cup
1 1% min.
1 cup
Place singlc layer on plate,
cover with GLAD Wrap.
c
+i-zz
2
Stir during heating.
HI
7
HI
thickness
~~,
1 - 2 m i n .
then
I
I
In
7
Stir during hrating.
icr with GLAU Wrap
Cover with GLN) Wrap.
119
FOOD
) QUANTITY
TIME
SETTING SPECIAL INSTRUCTIONS
Stewed Fruit
(refrigerated)
i
1 serving
% 1 min.
HI
C0V.T.
sweets
(refrigerated)
1 serving
‘h 1 min.
HI
: cover.
30 sec.
HI
Cover.
I
Vegetables (cooked/ 1 small sewing
refrigerated):
Peas, beans, carrots,
zucchini
1 cup
1 l%min.
HI
COVW.
Cauliflower, bmssel
sprouts, broccoli,
potato
2 cups
2 3 min.
HI
cover.
Cabbage, spinach
IcuP
H1
COWI.
1 1% min. I
Many changes have taken place since the inception of microwave ovens. One of these changes
has ken with the method of DEFROSTING. Refer to the Instruction Manual supplied with your
oven for more detailed directions.
Included in this section is a chart for manual defrosting. Use this chart as a guide for timings
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. Foals 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 efticiently than any other method
of thawing.
DEFROSTING IS DONE USING APPROXIMATELY 30% of POWER (SETTING 3).
All raw frozen foods require defrosting prior to cooking. Previously cooked frozen foods cao be
thawed and reheated at the same time on a higher power e.g., SETTING 7 (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 lo 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.
Recommendzd defrosting times can only be approximate. Additional standing time may be
necesary to thaw completely.
120
0 HINTS FOR DEFROSTING
*
Poultry and meat may be partially defrosted in their original closed package.
Remove approximately halfway during defrosting.
*
A resting period during defrosting of large or solid joints of meat or poullry
enables the centre of the food to thaw by equalizing the temperature
throughout.
An example of this would be 12 15 minutes on 3 -turn food OVCT - rest 8
10 minutes - 12 15 minutes on 3. 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 mat, poultry wings and legs, the
high paint 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 F OIL.
*
Break up minced steak as it is thawing - remove any lhawed mince and rcturu
frozen portions lo 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 foads at intervals, this allows the frozen
portion to thaw more quickly.
APPROXIMATE DEFROSTING TIMES USING MANUAL OR SETTING 3
FOOD
Casserole Steak
Chops
QUANTITY
TIME
SPECIAL INSTRUCTIONS
5WY
4 5 min.
then
2 3 min.
Separate after 5 minutes, lay flat.
After thawing stand 10 minutes.
500 g frozen fla1
6 8 min.
Separate halhvay.
Fish -Whole
-Fillets
5mg
5mg
Mince
5mg
5 7 min.
Roasts
per 500 g
8 10 min.
Turn over halfway, rest 10 minutes
and continue thawing.
hsage
500 g thick
5 7 min.
Separate halfway.
2 x 1.25 cm thick
5 7 min.
Turn over halfway.
Steaks T-bone
4
5
min. Shield tail.
2 min. then Separate after 2 minutes.
1 min.
Break up as it is thawing.
121
POULTRY
TIME
SPECIAL INSTRUCTIONS
per50+3g
8 10 min.
Allow 30 minutes on setting 3 then
10 minutes resting. Turn over and
repeat until thawed.
per5mg
6 8 min.
Turn over halfway shield if
necessary.
Whole Chicken
per5mg
8 10 min.
Turn over halfway, rest 10 minutes,
shield if necessary, continue
thawing.
3hicken Pieces
per5mg
6 8 min.
Separate halfway.
Zhicken
per5mg
3 5 min.
Separate as soon as possible and lay
flat.
FOOD
QUANTITY
Whole Turkey
I
rurkey Pieces
122
Fillets
!