ANZAC BISCUITS
125g Butter
1 tbs Golden Syrup
1/2 tsp Bicarbonate of Soda
2 tbs boiling Water
125g Plain Flour
150g Rolled Oats
125g Castor Sugar
45g Desiccated Coconut
Place the butter and golden syrup in a Pyrex jug and microwave on HIGH
(90-100%) for 2 minutes, until the butter melts.
Meanwhile mix the bicarbonate of soda with the boiling water and stir it into
the melted butter. Mix thoroughly.
Sift the flour into a large bowl and mix in the remaining ingredients. Make a well in the
centre and stir in the butter mixture to form a moist but stiff consistency.
Form balls of the biscuit mixture with a teaspoon, place on greaseproof paper and
refrigerate for half an hour.
On the flat back of roasting rack place 8 to 9 balls of the biscuit mixture in a circle,
leaving 3cm between each. Microwave on MEDIUM-HIGH (70-80%)
for 2 ½ minutes. Allow the biscuits to cool for 2-3 minutes before removing.
Repeat the procedure until all the mixture is used.
Makes 30
Source : Virginia Hill's Microwave Companion
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APPLE CRUMBLE
500g Granny Smith Apples, peeled, cored and thinly sliced
1 tbs Water
80g Castor Sugar
1/2 tsp Ground Cinnamon
pinch of Ground Cloves
1 dessert spoon Sultanas
Crumble Topping
80g unsalted Butter
160g Self-Raising Wholemeal Flour
65g Dark Brown Sugar
ground Cinnamon for decorating
Place the prepared apple in a glass serving dish and sprinkle with water, sugar
spices and sultanas. Cover the dish with plastic-wrap and microwave on
HIGH (90-100%) for 5 minutes.
To make the crumble: In a mixing bowl rub the butter, flour and sugar together with the
fingertips until the mixture resembles fine breadcrumbs.
Sprinkle the crumble over the fruit and top with cinnamon.
Microwave on HIGH (90-100%) for 5 to 7 minutes.
To crisp the top, place the dish under the grill for 3 to 5 minutes or cook
by the convection cycle of a microwave/convection oven on 190°C for 10 minutes.
Serve with custard, cream or ice cream.
Source : Virginia Hill's Microwave Companion
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BEEF STROGANOFF
50g Butter
2 tbs thinly sliced Leek or finely chopped Onion
750g Fillet Steak, cut into 1x4cm strips
150g Mushrooms, sliced
250ml Light Sour Cream, at room temperature
1/4 tsp Ground Nutmeg
1/4 tsp Ground Mace
salt and pepper to taste
finely chopped fresh herbs for garnishing
Preheat a large browning dish on HIGH (90-100%) for 5 minutes.
Add the butter and leek and microwave on HIGH (90-100%) for 2 minutes, until soft.
Stir through once during cooking. Add the strips of fillet steak and microwave on
HIGH (90-100%) for 2 1/5 minutes. Stir well and then microwave on HIGH (90-100%)
for a further 2 1/5 minutes. remove the leek and steak from the dish with a slotted spoon.
Add the mushroom to the dish and saute in the cooking juice on HIGH (90-100%)
for 2 minutes, stirring once. Return the leek and meat to the dish and toss well
with the mushroom. Stir in the sour cream and season with the spices, salt and pepper.
Cover the dish and microwave on MEDIUM-HIGH (70-80%) for 5 minutes,
stirring once. Stand the beef stroganoff for 4 minutes, garnish it with fresh herbs and serve.
Serves 4-6
Source : Virginia Hill's Microwave Companion
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BREAD AND BUTTER PUDDING
5 slices stale Bread, spread with butter and jam or marmalade
Ground Cinnamon to taste
4 tbs Sultanas
3 x 61g Eggs, at room temp
300ml Milk, at room temp
40g Castor Sugar
extra Ground Cinnamon for garnishing
Cut the jam-topped bread into quarters and place them in the base of a 2.5 ltr casserole
dish, sprinkling each layer with cinnamon and sultanas.
In a mixing bowl, whisk the eggs with the milk and sugar. Pour the mixture
over the top of the bread layers and dust with cinnamon.
Cover the dish and microwave, off-centre on the turntable, on HIGH (90-100%)
for 8 to 10 minutes. Move the dish from one side of the turntable to the other
half-way through the cooking time. Stand the pudding for 1-2 minutes before slicing.
Serves 4-6
Source : Virginia Hill's Microwave Companion
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BRANDY SAUCE
40g Unsalted Butter
30g Plain Flour
60g Castor Sugar
2 tbs Golden Syrup
310ml Milk
60ml Brandy
Place the butter in a Pyrex jug and microwave on HIGH (90-100%) for
35 seconds, until melted. Add the flour and stir well.
Mix the sugar and golden syrup and microwave on HIGH (90-100%) for 1 minute.
Add the milk gradually, and microwave on HIGH (90-100%) for 5 minutes, stirring
occasionally during the cooking time. Add the brandy just before serving.
Makes 450ml
Source : Virginia Hill's Microwave Companion
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SAVOURY COUSCOUS
30g Butter
1 Onion, finely sliced
1-2 cloves Garlic, crushed
250g Couscous
3 ¾ cups Chicken Stock
2 tbs freshly chopped Coriander
salt and pepper to taste
Place the butter and onion in a Pyrex jug. Microwave on HIGH (90-100%)
for 3-4 minutes until the onion is soft. Add the garlic and microwave on HIGH
(90-100%) for 1 minute. Stir in the couscous and mix well.
In another Pyrex jug, heat the chicken stock until hot, add it to the couscous and microwave,
uncovered, on HIGH (90-100%) for 10 minutes. The stock should nearly be
absorbed by this stage. Stir in the coriander and season with salt and pepper.
Cover with plastic-wrap and microwave on HIGH (90-100%) for 5 minutes.
Stand the couscous for 3-5 minutes before serving.
Serves 2-3
Source : Virginia Hill's Microwave Companion
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POLENTA
750ml Water
1 cup Yellow Polenta
35g freshly grated Parmesan
1 tbs freshly chopped Parsley
salt and freshly ground black pepper to taste
Bring the water to the boil in a Pyrex jug and stir in the polenta.
Microwave on HIGH (90-100%) for 2 minutes. Stir, cover, and then microwave
on MEDIUM-HIGH (70-80%) for 5 minutes. Stir in the parmesan, parsley, salt and
pepper, re-cover and microwave on MEDIUM-HIGH (70-80%) for a further 5 minutes.
Pour the polenta mixture into a pie plate to set. to serve, cut the polenta into squares
or diamond shapes. Serve with a tossed green salad or as a side
dish with roast or barbecued chicken.
Source : Virginia Hill's Microwave Companion
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OYSTERS KILPATRICK
2 rashers rindless Bacon, chopped
1 tbs Worcestershire Sauce
1 tbs Lemon Juice
freshly ground Black Pepper
12 Oysters on the shell
Use 100% (HIGH) power throughout this recipe.
Combine bacon, sauce, juice and pepper in a small microwave-safe bowl.
Cover with plastic wrap. Cook for 2-2 1/2 minutes.
Place oysters on a microwave-safe dinner plate in a circular pattern.
Sprinkle with bacon mixture. Cook for 1-1 1/2 minutes.
Serve on a bed of rock salt with lemon or lime wedges.
Serves 2
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TUNA SPIRALS
2 cups Pasta Spirals
3 cups boiling Water
1 Onion, finely chopped
1 cup chopped, canned Tomatoes
1 cup Tuna, drained
1/4 tsp dried Basil
1/4 tsp dried Oregano
Use 100% (HIGH) power throughout this recipe.
Place pasta in a 1 litre casserole dish. Add water.
Cover with lid or plastic wrap. Cook for 12-15 minutes.
Allow to stand, covered, for 3 minutes. Combine remaining ingredients in a small bowl.
Cover with plastic wrap. Cook for 6-7 minutes, stirring halfway through cooking.
Drain pasta. Spoon onto serving plate. Top with tuna mixture.
Sprinkle with Parmesan cheese, if desired. Serve with salad.
Serves 2
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TAGLIATELLE WITH SPINACH
125g frozen Spinach
3 nests Tagliatelle Pasta
2 ½ cups boiling Water
60g Cream Cheese
3 tbs Cream
1/4 tsp Nutmeg
1/4 cup shredded Cheddar Cheese
Place spinach on a microwave-safe plate. Cook on 30% (DEFROST)
power for 4-6 minutes. Squeeze out water. Set aside.
Place pasta in a 1 litre casserole dish. Add water. Cover with lid
or plastic wrap. Cook on 100% (HIGH) power for 6-8 minutes.
Allow to stand, covered, for 3 minutes. Combine spinach, cream cheese
cream and nutmeg. Cook on 100% (HIGH) power for 2-3 minutes.
Drain pasta. Toss with spinach mixture. Sprinkle with cheese.
Serve with salad.
Serves 1
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CARAMEL PEARS
60g Butter
1/2 cup Brown Sugar
1/2 cup Cream
2 tsp Brandy
4 Pears, slightly soft, peeled
ground Cinnamon (optional)
Melt butter in a microwave-safe jug on 70% (MED-HIGH)
power for 1 minute. Stir in sugar. Cook a further 2 minutes.
Blend with cream and brandy. Cook on 100% (HIGH) power
for 30 seconds. Place pears on a serving platter, cover and cook
on 100% (HIGH) power for 1 minute or until just tender.
Pour over sauce. Sprinkle with a little cinnamon before serving, if desired.
Serves 4
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GOLDEN PEARS
1 tbs Cornflour
3/4 cup Orange Juice
1 tbs Lemon Juice
1/4 cup Brown Sugar
1/4 cup Caster Sugar
15g Butter
2 tsp grated Orange Rind
1 tsp grated Lemon Rind
125g tin Pear Quarters
Vanilla Ice Cream to serve
Put cornflour, orange juice and lemon juice in a bowl, whisk in brown sugar,
caster sugar, butter and rind. Cook in microwave on HIGH for 2 minutes. Whisk well.
Cook on HIGH for 2 more minutes. Whisk Drain pears well.
Slice and place in a shallow casserole dish. Pour the orange sauce
over the pears and cook on HIGH for 2 minutes. Spoon over ice cream.
Serves 6
Source : Family Circle Kids Microwave Cookbook
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CHOCOLATE FUDGE
125g Butter, melted
2 cups Sugar
2/3 cup Evaporated Milk
2 cups Tiny Marshmallows
1 cup Chocolate Bits
1/2 tsp Vanilla Essence
1/2 cup Coconut
Line a 20cm square tin with foil. Put melted butter in a large bowl and stir in
sugar and evaporated milk. Microwave on HIGH for 7-10mins. Stir every
3 minutes and scrape the sides of the bowl. Add marshmallows, chocolate
and vanilla essence. Stir until the chocolate and marshmallows have melted.
Add coconut and pour into tin. Mark it into squares while still warm.
Leave to cool then cover and put in fridge for a few hours.
Cut the fusge into squares when set.
Makes 36 pieces.
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BANANA TREAT
25g Butter
1/4 cup Brown Sugar
1/2 tsp ground Cinnamon
1 tbs Golden Syrup
1/2 cup Cream
1 tsp grated Lemon Rind
1 cup tinned Pineapple pieces, drained
3 Bananas
Ice Cream to serve
Put butter in 20cm casserole dish. Microwave on HIGH for 30 seconds.
Whisk in sugar, cinnamon, golden syrup, cream and rind. Cook on HIGH
for 1 1/2 minutes. Stir well. Stir in drained pineapple. Peel and slice bananas
and stir them in. Cook uncovered on HIGH for 3 minutes. Stir gently.
Spoon over ice cream and serve.
Variations : Add choc bits or marshmallows.
Serves 4
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