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 26 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 39 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 ,‘,,,,,,‘, ‘;,‘j ;,: ,,,, ., ,’ i3ROWN~&&%.~....~ ............................... ..... .......... ..........A 7 4 ‘ , ‘:j’;‘: ;:;, ,,‘:: BASlC:~WH(TE~SZ&ICE &‘VARlATlOt$S. ................... 75 : : : ... ‘, ;.i, 75 ,j ,;., - CHEESE,~AUCE ......... .........I., I.,........... : :_, .......... ...................;.i, :: -MUSTARD:SAUCE+. ............ . . . .................FL..;. 75 ,;,: 7 MUSHi?OOb.VSAUCE ............. :;. :;...................... .....................ii ii 7 5 ;;,75 ,;:;,;y;:,, ,” ,’ -o,NloN,Snuc~. ........... ..... ;:...... . .....................;;,75 ” - PA@sLE?SAUCE. ... . ........;.....1......................:,T 75 . ;, ,;;y,:’ : j ‘, - CAPERSAUCE ..... ..*. . ......rl: ......... .... .............L, 7s . ,;:,;,;‘, ‘.:‘.:“, ‘76 ‘76 ,:;,;f,,’ ,:;,;f,,’ ‘,‘, ,’ ~-:+Ncygw SAUCE..... . .... .: .:.......... .......... :. .’.................. ..................“, , ,‘, ‘ , 76 76 , , ’ ’ ,,,j:;;; ,,,j:;;; I,,:;, I,,:;, ‘‘,, ’’ l@LliAkDA~~,SAUCE ............... l@LliAkDA~~,SAUCE :: .......... ........ “‘,....................... “‘, ....................... ............... MjMSAOCE .‘:‘: ..... .......... l.:.,: .... ....:., :.,.. ...._ .._.... .... ;....i.. ;....i...... .... ~.+.;. 76 ,‘, :::;;;: ,,:’ B’A@~C~E:SAU~E .. ...+.,. ............ ..................;....;<. 76 . : : ::: :, : ,,;: ;‘:‘, sV&TAi’jIfSOU,R SAUCE.: ........... ... .._.._... ............ :,, 77 .j; 77, ,,,;,;<, ‘,’ : ‘, ,:, ............................j; C~~GO~~~.:~AUCE.r...~..........i ,:: MA&&l&~@fi@CHA sI;),FeME, SA@% ..~.....;. 77 ; f:-j: ; :.: : ,’ ; : : ..LEMoNsAli* ...... 2 .................. ..................&.....::. &.....::. ....... .......i.. i.. ....... ‘39 ~ARAklEL~S~~f$E .......... .... >i.. .. .,l....l...........; ........p;; 79 ; “; ,:, :;:,” ‘,:, : :...:.. 7 9 ‘,;;: ‘:;, ,’ ,’ ‘ , APPL.~‘SAU.~~.-.......r ........... I .... . ..i.. ...................... ;;, 79 , ’ ‘,:, ‘, ,;, iXJ~TARD:~,htiCE.: ........... ........&..; ......... . .............;;, : :,,,, 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 !