Recipes Print

 

To help you find a recipe, this section has been divided into the following categories.

  1. Starters
  2. Fish Dishes
  3. Meat and Poultry
  4. Vegetables
  5. Sweets and Desserts
  6. Snacks and Lite Bites
  7. Cakes and Biscuits
  8. Preserving
  9. Miscellaneous Recipes
  10. Tips
Current recipes included are:
  • ANZAC BISCUITS
  • APRICOT AND ALMOND CRUMBLE
  • APRICOT & ROSEMARY RACK OF LAMB
  • ASPARAGUS & HOLLANDAISE SAUCE
  • ASPARAGUS & POTATO TORTILLA
  • BAKED AVOCADO PEAR WITH CRAB
  • BABY BEETROOTS
  • BRANDIED ORANGES
  • BRANDY BUTTER
  • BRUSSEL SPROUTS (Puree of)
  • CANAPES
  • CARROT CAKE WITH SOFT CHEESE FROSTING
  • CASHEW NUT BRITTLE
  • CAWL CYMREIG (WELSH BROTH)
  • CHERRY AND COCONUT SQUARES
  • CHESTNUT AND BROCCOLI TERRINE
  • CHESTNUT MASH
  • CHICKEN TAGINE
  • CHILLI GOUJONS OF SALMON
  • CHOCOLATE GATEAU
  • CHOCOLATE MINT CRISPS
  • CHORIZO AND NEW POTATO SALAD
  • CHICKEN WITH CHILLI, TOMATO AND CHOCOLATE SAUCE
  • CHILLED PRAWN CREAMS
  • COURGETTE WITH TARRAGON
  • COURGETTE SOUP
  • CRANBERRY CHUTNEY
  • CREAMY CHICKEN RISOTTO WITH GARLIC AND WHITE WINE
  • CUCUMBER RELISH
  • CULLEN SKINK
  • DAMSON PICKLE
  • DATE AND WALNUT LOAF
  • DECADENT WHITE CHOCOLATE MOUSSE
  • EASTER BISCUITS
  • FLAPJACK
  • FRESH PINEAPPLE FLAMBE
  • GINGER SLAB CAKE
  • HERB AND CHEESE BREAD
  • HONEY BAKED APPLES WITH CHOCOLATE
  • HONEY SPICED GOUJONS OF SALMON
  • HOT HONEYED RIBS
  • FRENCH ONION SOUP
  • THE FASTEST CHRISTMAS PUDDING EVER
  • ICE CREAM CORNET CAKES
  • JAMBALAYA
  • KEDGEREE
  • LEMON CURD
  • MOULES MARINIERE
  • MULLED WINE
  • MULLIGATAWNY SOUP
  • MUSHROOM PATE
  • MUSHROOM RISOTTO
  • MY FRUIT CHUTNEY
  • NICE CHOCOLATE SLAB CAKE
  • ORANGE AND ALMOND CAKE
  • ORANGE & CHICKEN SALAD
  • OSBORNE PUDDING
  • PAELLA
  • PAPRIKA PICKLED APPLE
  • PARKIN
  • PARMESAN CRISPS
  • PARMESAN LEEKS
  • PASSION CAKE
  • PORK FILLET IN MUSTARD SAUCE
  • POTTED CHESHIRE CHEESE
  • QUICK CHOCOLATE FUDGE
  • QUICK CHOCOLATE POTS
  • QUICK EASTER GATEAU
  • QUICK SEAFOOD SPECIAL
  • RASPBERRY JAM
  • ROASTED CHILLI CASHEW NUTS
  • ROSE ICE CREAM
  • ROSE SUGAR
  • SAFFRON RISOTTO WITH SHRIMPS
  • SALMON FILLET WITH A CRISPY HERB CRUMB TOPPING.
  • SEAFOOD RISOTTO
  • SESAME CHICKEN WITH GARLIC SAUCE
  • SHORTBREAD
  • SIZZLING CHICKEN STRIPS
  • STICKY TOFFEE PUDDING
  • STILTON SOUP
  • STRAWBERRIES AU POIVRE
  • STRAWBERRY RISOTTO
  • SUFFOLK SMOKIES
  • SUPREME OF CHICKEN AND APRICOT
  • SUPREME OF CHICKEN & AVOCADO
  • SUPREME OF PHEASANT WITH BRANDY SAUCE
  • SWEDE
  • TIFFIN
  • VIENNESE CHOCOLATE CAKE
ALL RECIPES AND TIMINGS ARE BASED ON 800W OUTPUT OVEN AND COOKED ON HIGH UNLESS STATED OTHERWISE.
See below for details

1. Starters

ASPARAGUS & HOLLANDAISE SAUCE

Buy asparagus that has been freshly picked. The taste is incomparable and cooked in the microwave, it retains it’s colour, nutrients and tastes delicious.

½ lb fresh asparagus
1.    Bend the asparagus and break off the end, where it breaks naturally, will be the tough end so discard.
2.    Place in a Zip n Steam bag(available from Lakeland, Sainsbury’s and my demonstrations) do not add any water, seal the zip, hear it click and place on the edge carousel, M/W for 4 mins.
3.    Allow to stand for 30 secs, open carefully, away from you and tip on to the serving dish and serve with melted butter or Hollandaise sauce.

Hollandaise Sauce
4oz slightly salted butter
1 tablesp lemon juice
2 egg yolks
A pinch of cater sugar
Salt and pepper
1.    Place the butter in a pint measuring jug and M/W 1-2 mins until melted.
2.    Add the lemon juice, make sure the butter is not boiling hot and whisk in the beaten egg yolks, whisk thoroughly and return to the M/W oven for 20-30 secs
3.    Watch the sauce to make sure that it does not separate and whisk intermittently to stop this happening. The sauce is ready when it as thick as cold custard.Add the sugar and season if necessary.

 

CANAPES
Cheese and garlic crostini 
2 slices of wholemeal bread
4oz cream cheese
2oz garlic butter
Paprika
1 tabsp chopped chives.

  1. M/W garlic butter in a shallow dish for 1-2 mins, cut the bread into canapé shapes and press into garlic butter.
  2. Place on baking parchment, cut to the shape of the carousel, in a circle around the edge. M/W 1-2 mins until the bread is crisp, dry on kitchen paper.
  3. Spread the cream cheese on the bread, sprinkle with chopped chives and paprika.
  4. Place the cheese crostini on a kitchen paper on a plate and M/W approx 1 min until the cheese starts to melt, serve immediately.

 

CAWL CYMREIG
(WELSH BROTH)


8oz neck fillet of lamb
1 medium onion, chopped
1 leek, sliced
1 medium carrot, sliced
1 medium parsnip, chopped
1 medium white turnip, chopped
2 tablesp chopped parsley
6 small potatoes, chopped
2 pts water
salt and pepper

  1. Trim any excess fat off the lamb, place sliced in a large M/W bowl, pour over water and add pepper to taste. M/W covered until boiling, approx 10 mins.
  2. Then M/W on MEDIUM for a further 15 mins.
  3. Add all the peeled, chopped and sliced vegetables, but only the white end of leek and half the parsley and not the potatoes.
  4. M/W until boiling point is reached and then M/W on MEDIUM for a further 15 mins.
  5. Add the diced potatoes and M/W on MEDIUM for another 15 mins.
  6. Finally add the rest of the parsley and leeks, season to taste and M/W 5 min.

This Cawl would normally take at least 3-4 hours cooked conventionally instead of an hour in the M/W.
The flavour of the vegetables and lamb is delicious because of the speed of cooking.

Serves 2-3

 

COURGETTE SOUP

1lb courgettes (peeled and chopped into small chunks),
¼ lb potatoes(peeled and chopped into chunks),
1 crushed clove of garlic,
1 chopped onion,
¾pt good chicken stock,
S&P,
1 desp chopped basil,
1 desp chopped oregano,
1 desp chopped chives,
1 tablesp olive oil,
1oz grated Parmesan cheese,
1 tablesp cream.

  1. Place the oil, chopped onion and garlic in a large M/W bowl and M/W on high for at least 2 minutes to start the onions cooking, add the potatoes and half the stock, cover with cling film, pierce and M/W 3-4 mins until the potatoes are half cooked.
  2. Add the courgette chunks, chopped oregano, basil and the rest of the stock, stir well, cover and M/W 6-8 mins until the potatoes are cooked.
  3. Blend to make a smooth puree, check seasoning, add the cream, grated parmesan and chopped chives, M/W approx 1 min, do not allow to boil, pour into serving bowls and serve with a sprinkling of Parmesan cheese.

 

FRENCH ONION SOUP.

1lb onions, sliced and chopped.
1oz butter
1oz plain flour
1 pt beef stock
1 teasp Worcestershire Sauce
Salt and pepper

1.    Place the onions and butter in a large Pyrex bowl, cover with film and pierce.M/W for 10 mins, shaking occasionally.(This saves taking the film off and recovering)
2.    Check that the onions are not beginning to brown, stir, cover again, pierce and M/W for a further 10 mins, shaking occasionally.
3.    By this time the onions should have started to caramelise, giving the soup a full taste.Stir in the flour and gradually add the stock stirring all the time.
4.    Place a M/W whisk (available form Lakeland) in the bowl and partially cover with film.
5.    M/W a further 3 mins, stirring a couple of times.
6.    Serve in hot bowls with squares of cheese on toast floating on the top or freshly made croutons

This delicious soup is enough for two and is cooked in at least half the time of ordinary cooking methods.

CROUTONS.
I slice of wholemeal bread
1 oz Garlic butter (available at Bellis Bros)
1.    M/W the garlic butter in a shallow bowl, approx 1min., cut the bread into ½” cubes.Toss in the garlic butter.
2.    Place a piece of baking parchment on the carousel, cut to size, then place the cubes of bread in a circle around the edge of the carousel.
3.    M/W 1-2 mins, the butter will heat up and ‘bake’ the croutons, remove as they go brown, they will crispen on standing.
NEVER LEAVE THE OVEN UN-ATTENDED BECAUSE OF THE SPEED OF BROWNING IN AN ENCLOSED SPACE.

TIP
The same method can be used for roasting almond flakes, chopped nuts, desiccated coconut etc.

Recipe and timings based on 800w output oven

 

HERB AND CHEESE BREAD

8oz SR flour
1 teasp baking powder
4oz grated Cheddar Cheese
3 tablesp of roughly chopped herbs of your choice
3 oz roughly chopped black olives
2 tablesp olive oil
8 floz milk and 1 egg

TOPPING
1oz grated Cheddar cheese
1oz roughly chopped black olives

  1. Place all the dry ingredients in a large bowl and stir in the milk with a beaten egg, mix very well.
  2. Spoon into a 2lb loaf dish, it is a good idea to line the base of the dish.
  3. Level the top and sprinkle on the topping ingredients.
  4. Place on a rack or upturned soup dish on the carousel and M/W on HIGH for 3 minutes and then on MEDIUM for 10 minutes or until the top is firm to the touch and well risen.

This tasty bread is ideal to cook for an impromptu barbecue, picnics and patio meals, sliced and buttered.
If you wish add a crushed clove of garlic for extra flavour.

MULLIGATAWNY SOUP

1 large onion, 1 large carrot, 1 eating apple, 2oz butter, 1oz plain flour, ½ oz curry powder, 1 ½ pt hot beef stock, 1 tablesp chutney, 2 teasp lemon juice, 1 tablesp tomato puree, pinch of sugar, S&P.

1. Peel and chop finely the onion, carrot and apple, place in large bowl with the butter, cover and M/W 5 mins.
2. Mix in the flour, curry powder and a little of the water to make a smooth paste, add more stock, reserving ½ pt. Add the chutney, lemon juice, tomato puree, sugar, S&P, stirring well. Cover with cling film, pierce and M/W 8 mins shaking or stirring twice.
3. Put through a sieve or blend with electric blender. Add the remaining stock, stir well. Cover with cling film and M/W 3 mins.
4. Serve with thin slices of lemon and hot buttered fingers of toast.

 

MUSHROOM PATE

40g (1 ½ oz) butter.
1 small onion, chopped.
250g ( 8oz) flat mushrooms.
100g ( 4oz) cream cheese.
25g (1oz) fresh bread crumbs)
½ teaspoon of freshly ground nutmeg.
1 tablespoon of Mushroom Ketchup.
Salt and pepper.

  1. Place the butter in a microwaveable bowl, microwave on HIGH for 30 seconds, add the onion, cover with cling film and microwave for 1-2 minutes until the onions are translucent.
  2. Chop the mushrooms finely, add to the cooked onion, cover with cling film, microwave for 4 minutes, if necessary, drain off the excess liquid.
  3. Transfer the mixture to a blender or food processor, add the remaining ingredients and blend to a rough puree.
  4. Spoon the pate into serving dish, chill for at least an hour or overnight.
  5. Serve with Melba Toast or hot crusty bread garnished with salad leaves.

SERVES 4 AS A STARTER.

 

STILTON SOUP

2oz grated Blue Stilton Cheese
1/3 pt milk
Small slice of onion
3 peppercorns
1 small Bay leaf
½ oz butter
½ oz flour
¼ pt chicken stock
S&P
Parsley to garnish.

  1. Place the milk in a Pyrex jug, add the onion, peppercorns and Bay leaf. M/W uncovered for 1- 2 mins on high, then M/W on DEFROST for 15 mins, this allows the flavours to infuse.
  2. Melt the butter in  a Pyrex bowl for approx 30 secs, add the flour and stir to form a paste, gradually add the strained milk, stirring all the time to keep the sauce smooth.
  3. M/W uncovered for 2-3 mins stirring half way though until the soup boils and thickens.
  4. M/W stock for 1-2 mins and gradually add to the sauce to make a light creamy consistency.
  5. Add the grated cheese and stir to blend in the cheese, adjust seasoning and serve garnished with chopped parsley and croutons.


SERVES 1

 

2. Fish Dishes

CHILLI GOUJONS OF SALMON

Place 6oz salmon fillet, cut into 1”strips in a Zip n Steam bag with 1 desp clear honey, 1 desp lime juice with 1 teasp instant coriander, 1 teasp instant ginger and 1 teasp instant chilli. Seal the bag and squeeze to distribute the marinade around the salmon. Stand for at least 30 mins, then M/W 3-4 mins until the salmon is cooked. Allow to stand 30 sec, then tip onto cous cous and salad leaves.

 

CULLEN SKINK

6oz smoked haddock
½ pt boiling fish stock
½ medium onion(chopped)
½ pt milk
12oz cooked mashed potatoes
knob of butter
Salt & Pepper
Chopped parsley to garnish

  1. Place onion, smoked haddock and boiling stock in a large bowl, cover and M/W 5 mins. Lift out fish, remove skin, de-bone and flake, set aside.
  2. Add the milk, butter and mashed potatoes to the stock and onions, cover and M/W 4-5 mins, taste and season, add the smoked haddock, M/W 1 min.
  3. Place in warm serving dishes, garnish with chopped parsley and serve with crusty bread.

 

BAKED AVOCADO PEAR WITH CRAB.

1 ripe avocado pear
¼ lb crabmeat, (prawns/lobster can be substituted)
1 dessertsp lemon juice
1 tablesp breadcrumbs
Pinch of nutmeg
1 tablesp mayonnaise
Grated rind of ½ lemon
S & P

  1. Cut the avocado pear in half, remove the stone, then remove the flesh with a stainless steel spoon.
  2. Mash together in a small bowl the avocado flesh, lemon juice, crabmeat, breadcrumbs, mayonnaise and seasonings. Fill the pears with the mixture.
  3. Place the pears in dishes on the carousel with the pointed end to the centre and M/W 3-4 mins until piping hot.
  4. Serve garnished with lemon twists

 

HONEY SPICED GOUJONS OF SALMON

4 oz salmon fillet cut into 1 inch strips
1 tablesp wine vinegar
1 tablesp soft brown sugar
a pinch of ground ginger and cinnamon
1 desertsp sherry and clear honey
1 spring onion, sliced
¼ red pepper
finely chopped, grated rind of ¼ orange
green grapes, halved and de-pipped

  1. Place the vinegar, sherry, honey and brown sugar in a Zip n Steam bag and squeeze to mix the ingredients.
  2. Add the rest of the ingredients and squeeze again to coat the salmon with the spicy honey.
  3. Seal the bag and place on the edge of the carousel, M/W 3-4 mins until the salmon is cooked.
  4. Allow to stand for 30 secs and open carefully away from you, tip the mixture onto a serving dish, garnish with snipped chives and serve with new potatoes

 

KEDGEREE

4-6oz smoked haddock
2oz cooked rice
1 tablesp freshly chopped parsley
2 tablesp Crème Fraiche
1 teasp curry powder.

1. Skin and debone the haddock if necessary, cut into 1” cubes, and place with all the other ingredients in Zip n Steam bag.Shake slightly to mix all the ingredients together.
2. Seal the bag and place on the edge of the carousel, M/W 3-4 mins.
3. Allow the bag to cool approx 30 secs, open carefully away from you and tip onto a serving dish.

The Zip n Steam bags are available from Sainsbury’s or Lakeland or by attending any of Anne's demonstrations.

 

MOULES MARINIERE

2 pints fresh mussels, scrubbed.
1 small onion, finely chopped
1oz butter
6 floz dry white wine
1 shallot, chopped
2 crushed cloves of garlic
1 tablesp chopped parsley
Salt and Pepper

  1. Thoroughly rinse the mussels in cold water until all the grit is washed off and set aside. DISCARD ANY MUSSELS THAT ARE NOT TIGHTLY CLOSED.
  2. Place onion and butter in a large bowl, cover and M/W 2-3 mins, stir in garlic, shallots, parsley, wine and seasoning, cover and M/W a further 2 mins.
  3. Toss the mussels into the mixture, M/W for 5 mins until the shells are open. Shaking the bowl half way through cooking. DISCARD ANY MUSSELS THAT HAVE NOT OPENED.
  4. Spoon the mussels into warmed serving bowls and serve with hot French bread.

SERVES 2

This is one of our favourite dishes that is quickly and safely cooked in the Microwave oven.

 

QUICK SEAFOOD SPECIAL

The asparagus and prawns combine to give this seafood special a rich creamy taste without any effort and is cooked in 5-6 mins.

6-8oz cod fillet
1 tin condensed asparagus soup
2-3 oz uncooked prawns
1 teasp lemon juice
S & P if needed.
Slices of peeled tomato to cover the top of the fish mixture and chopped parsley

  1. Place cod in a serving dish with pepper and lemon juice, cover and M/W 2-3 mins.
  2. Warm up soup in a Pyrex jug until boiling, approx 1-2 mins.
  3. Break up the cooked cod, removing any bones if necessary, stir in soup and prawns, cover and M/W approx 2 mins, make sure that the prawns have turned pink, if not M/W a further 30 secs.
  4. Arrange slices of sliced tomato on top of the fish, M/W 1-2 mins and garnish with chopped parsley.


Serves 2

 

SAFFRON RISOTTO WITH SHRIMPS.

1 teasp butter and 1 teasp olive oil
1 tablesp finely chopped onion
1 crushed clove of garlic
2-3 ox Arborio rice
8floz chicken stock
4 tablesp white wine
Pinch of Saffron
Small tub of potted shrimps
Salt & Pepper

  1. M/W oil and butter in a large bowl 1-2 mins.
  2. Add the onions, garlic and rice, stir well to coat the rice with the hot oil and M/W 1 -2 mins.
  3. Add stock, wine and saffron, M/W uncovered for 6 mins, stir well and M/W again for 6 mins until the liquid is absorbed.
  4. Stir in the potted shrimps, if necessary M/W 30 secs to warm the shrimps. check seasoning and serve immediately.


Serves 1

 

SALMON FILLET WITH A CRISPY HERB CRUMB TOPPING.

1 Salmon tail fillet (approx 6oz.): 4oz. Breadcrumbs:  2 tablesp. chopped parsley: 1 tablesp. chopped tarragon: grated rind and juice of 1 lemon:  2 oz. Butter:

  1. Melt 1oz. Butter in a microwave bowl, add the mixed herbs, breadcrumbs and lemon rind. Mix very well and spread this mixture on a large M/W plate. M/W 1 min. stir around  and M/W a further 1 –2 mins until dry to the touch.
  2. Place the salmon fillet in M/W steamer, sprinkle over 1 tablesp. lemon juice.M/W 2-3 mins. Leave to stand, keeping warm.
  3. Meanwhile place the remaining butter and lemon juice in a bowl, M/W 30 secs. Stir into herb crumb mixture. Place salmon fillet onto serving dish, top with herb crumb mixture, pressing down firmly. Serve with new potatoes and or salad.

 

SEAFOOD RISOTTO.

1 teasp butter
1 teasp olive oil
2 oz finely chopped onion
1 crushed clove of garlic
4 oz Arborio rice
16 floz fish stock
¼ pt white wine
8 oz mixed fish, salmon, white fish and 6 large uncooked prawns.
2oz frozen peas.
S & P and chopped parsley to garnish.

  1. Microwave oil and butter in a large bowl for 2 minutes. Add onions, garlic and rice, stir well to coat the ingredients with the hot oil and M/W uncovered for a further 2 mins.
  2. Add stock and wine, also the fish mixture, except for the prawns, and M/W uncovered for 6-8 mins, stir well and M/W for a further 6-8 mins until most of the liquid is absorbed, then add the peas and prawns and M/W a couple of minutes, check seasoning and serve immediately garnished with chopped parsley and lemon wedges.

SERVES 2
•    It is a great help to use a Lakeland Microwave plastic whisk as it can be left in the bowl during cooking and stirred every now and then without removing the whisk.

 

SUFFOLK SMOKIES
4oz smoked haddock; 2oz grated cheese; 4 desp Crème Fraiche; 1 teasp English mustard.

  1. Skin and debone the haddock, cut into 1” cubes, place in a bowl with the rest of the ingredients, mix well.
  2. Divide into 2 ramekin dishes, cover loosely with cling film and pierce.
  3. Place on the edge of the carousel and M/W, M/W for 3-4 mins and test that the fish is cooked.
  4. Serve with fingers of buttered toast.

 

 

3. Meat and Poultry

APRICOT & ROSEMARY RACK OF LAMB
6-8oz rack of lamb
2 desp apricot jam
1 teasp lemon juice
1 teasp wholegrain mustard
1 desp chopped rosemary

  1. Combine apricot jam, chopped rosemary, mustard and lemon juice in a small M/W bowl, if necessary M/W 20-30 secs to liquefy it a little. Spoon half the mixture over the lamb.
  2. Place the lamb on a Pyrex casserole lid, cover with the casserole bowl and M/W 5 mins. Keep warm.
  3. M/W remaining apricot mixture for approx 30 sec. (It might be necessary to drain off any excess fat). Serve with new potatoes and peas.

 

CHICKEN TAGINE
1 medium onion
finely chopped
2 crushed cloves of garlic
1 teasp dried coriander
2  tablesp olive oil
½ lemon (juice only)
1 teasp ground ginger
2 ½ teasp ground cinnamon
½ teasp ground turmeric
2 small chicken breasts
cut into 1” cubes
½ pt chicken stock
6oz ready to eat dried apricots
2oz raisins
1 tablesp cornflour
S & P

  1. In a tagine/casserole, place the onion, garlic and coriander, add the olive oil, lemon juice, ginger, cinnamon, turmeric and some freshly ground black pepper. Mix well together, then stir in the chicken pieces, coating with the mixture. Cover with cling film. Allow to marinade at least 2-3 hours.
  2. Stir the conflour through the chicken mixture and add the chicken stock, mix well. Add the apricots and raisins, cover the casserole.
  3. M/W for 6 mins, shake and M/W a further 3 mins until the chicken is cooked.
  4. Serve with couscous.

 

CHICKEN WITH CHILLI, TOMATO AND CHOCOLATE SAUCE

1 tablesp olive oil
6oz chicken fillet (cut into strips)
1red chilli deseeded and chopped
half a teasp of tumeric and oregano
a pinch of mixed spice
1 tablesp tomato puree
1 cube of dark chocolate chopped(over 70% cocoa)
3 tablesp water

  1. Place oil in a shallow dish, cover and M/W 1-2 mins.
  2. Add chicken, toss in the hot oil, cover and M/W 3-4 mins.
  3. Add the chilli, spices ,tomato puree and chocolate stir well to distribute the flavours and melt the chocolate
  4. Stir in the water, cover and M/W a scant minute.

 

CREAMY CHICKEN RISOTTO WITH GARLIC AND WHITE WINE

Risotto cooks quickly and perfectly in the microwave oven, there is no need to slowly stir and add the liquids to an open pan of risotto.

1 teasp butter
1 teasp olive oil
2oz finely chopped onion
1 crushed clove of garlic
3oz Arborio Rice
12 fl oz chicken stock
4 fl oz white wine
6oz chicken breast, cut into 1” cubes
2 fl oz double cream
S & P
1 tablesp chopped parsley

  1. M/W oil and butter in a large M/W bowl for 2 mins. Add the onions, garlic and rice, stir well to coat the rice and M/W uncovered for 2 mins.
  2. Add the cubed chicken, stock and wine. M/W uncovered for 6 mins, stir well and M/W for a further 6-8 mins until all the liquid is absorbed.
  3. Check the seasoning, stir in the double cream and parsley and serve immediately.

Serves 2

 

HOT HONEYED RIBS

½ lb pork spare ribs (trimmed, cut into 3” lengths),
Marinade (sufficient for 1lb pork spare ribs) 2fl oz dark Soy sauce, 3 tablesp Hoi Sin sauce, 1 teasp freshly grated ginger and 1 tablesp honey.
1.    Combine all the marinade ingredients in a large bowl, M/W for 1 min, add the ribs and mix to coat the ribs well. Cover and refrigerate for several hours.(turning occasionally)
2.    Transfer the ribs to a shallow dish, baste well with the marinade sauce, cover with film and pierce and M/W for 3 mins, turn the ribs over and baste again. M/W for an additional 3 mins.
3.    Brush with the remaining marinade and serve with spring onion flowers and saffron rice

 

JAMBALAYA

Jambalaya is a Louisiana dish with French and Spanish influences, beautifully seasoned and all cooked in one dish.
I sometimes substitute cooked chicken or turkey for the ham.
The name Jambalaya could be derived from a French word meaning jumbled up!

225g (8oz) Chorizo, skinned and cubed, sautéed for a few minutes to drain out the fat, and to stop it hardening in the M/W cooking.
225g (8oz) cooked ham, cubed
1 small chopped onion
1 green pepper, de-seeded and cubed
2 crushed cloves of garlic
1 red chilli, de-seeded and finely sliced
1 stick of celery, sliced
2 tablesp Olive oil
3 tablesp white wine
1 x 275 (10oz) tin of tomatoes
1 tablesp tomato puree
1 teasp marjoram, 1 teasp oregano, 1 bay leaf
100g (4oz) cooked prawns
150g (6oz) cooked long grain rice
S & P

  1. Place the onion, green pepper, garlic, chilli, celery, ham and oil in a large M/W bowl, stirring to coat all the ingredients with the oil. Cover and M/W 6-7 mins until the onions are tender.
  2. Add the tinned tomatoes, tomato puree and white wine, mix well, then add the marjoram, oregano and bay leaf, season to taste, cover and M/W 3-4 mins.
  3. Add the rice, cover and M/W 2-3 mins.
  4. Add the sautéed Chorizo and the prawns and M/W a scant 2 mins so that the prawns do not harden. Make sure that it is piping hot and remove the bay leaf.
  5. Serve with a crisp green salad and hot crusty bread rolls.


Serves 4

 

MICROWAVE PAELLA

Risottos & Paellas cook perfectly in the M/W without having to stir continually, this is my quick version, not to be mistaken for Jamie Oliver’s !

Chicken breast, approx 6-8oz, (skinned and cut into 1” cubes)
6 uncooked prawns
1-2 oz Chorizo, diced, depending on taste
1 teasp butter
1 teasp Olive oil
2 oz finely chopped onion
1 crushed clove of garlic
½ red pepper, sliced
3 oz Arborio rice
1 teasp Tumeric
12fl oz chicken stock
5 tablesp white wine
S & P
1 tablesp chopped parsley

  1. Lightly sauté the diced Chorizo to drain out the fat and set aside, keeping warm.
  2. M/W oil and butter in a large Pyrex dish approx 2 mins.
  3. Add the onions, garlic and rice, stir well to coat the rice with the hot butter and oil, then M/W uncovered for approx 2 mins.
  4. Stir in cubed chicken and add the sliced pepper, Tumeric, stock and white wine. Stir well and M/W uncovered for 6 mins. Stir again and return to oven and M/W a further 6 mins. The mixture should be thickening as the rice absorbs the liquid, it might need a couple of minutes further, check that the chicken is cooked.
  5. Lastly, add the Chorizo and prawns and M/W 1-2 mins until the prawns are cooked and have turned pink. The Chorizo would harden if cooked too long in the M/W as would the prawns, so they are added at the end of the cooking.
  6. Check seasoning and quickly stir in parsley, then serve immediately.

I sometimes add chopped ham, white fish or mussels as well,, but adjust the cooking times.

Serves 1-2

 

PORK FILLET IN MUSTARD SAUCE.

1 Pork fillet, approx 6oz, sliced into ½ “pieces
1 tablesp olive oil
½ oz butter,
1-2 tablesp white wine vinegar
1 tablesp wholegrain mustard.
3 tablesp Crème Fraiche
salt and pepper

  1. In a large bowl m/w oil and butter 1-2 mins until sizzling.
  2. Toss the pork slices in the hot oil, cover and M/W 4-5 mins.
  3. Remove to a warmed serving dish, add the vinegar and mustard to the bowl of oil and stir well. M/W 1-2 mins to reduce the liquid slightly.
  4. Stir in the Crème Fraiche, season if necessary and M/W 30secs, just to warm up the sauce and pour over the pork.
  5. Serve immediately garnished with watercress.

Serves 2

 

RABBIT & VEGETABLE CASSEROLE

1 lb Rabbit pieces, cut into 1” cubes
1 large onion sliced
1crushed clove of garlic
4 rashers of smoked streaky bacon, chopped
2 carrots, sliced
2 sticks of celery, sliced
¼ pt milk
¼ pt chicken stock
1 tablesp of freshly chopped herbs
1 bay leaf
1oz plain flour
1oz butter
S & P
Chopped parsley for garnish

  1. Place the rabbit, onion, garlic, bacon, carrots, celery, milk, stock, herbs and bay leaf in a large M/W bowl, cover with cling film and pierce. M/W for 12 minutes stirring half way through.
  2. Leave to stand for 10 minutes to allow the flavours to intermingle, stir well and M/W again for a further 6 minutes.
  3. Remove the bay leaf and carefully strain off the liquid from the casserole into a jug.
  4. Place the butter in a bowl and M/W approx 30 sec until the butter is melted, using a Lakeland M/W whisk stir in the flour until a roux is formed (a soft ball), gradually add the strained liquid whisking until blended, season to taste, M/W 1-2 minutes until thickened.
  5. Pour over the rabbit and vegetables and M/W a further 2 mins.
  6. Sprinkle with chopped parsley just before serving

 

SESAME CHICKEN WITH GARLIC SAUCE.


Chicken cooks beautifully in the M/W and having marinated in the delicious combination of garlic, honey, ginger and sesame, this makes a warming but light meal for 2.

6oz chicken fillet strips
4 fl oz chicken stock
1 tablesp sesame oil
2 tablesp dark soy sauce
2 crushed cloves of garlic
1 teasp freshly grated root ginger
½ teasp black pepper
2 teasp brown sugar
2 teasp cornflour
4 sliced spring onions
2 desp sesame seeds 

1.    Place the chicken strips in a bowl and cover with a mixture of garlic, sesame oil, ginger, sugar, soy sauce and pepper, stir, cover and marinade for at least 30 minutes.
2.    Combine cornflour with stock, add to the chicken and marinade. Stir well, cover with cling film and M/W 4-6 mins, shaking half way through (This saves taking off the cling film, stirring and covering again)
3.    Test that the chicken is cooked, stir in the sliced onions and sesame seeds, allow to stand a couple of minutes before serving with hot fluffy rice.


SUPREME OF CHICKEN AND APRICOT

6-8 oz boned chicken breast
Small tin of apricots
1-2 tablesp white wine
2 tablesp Crème Fraiche or ¼ pt white sauce
1-2 teasp dried mixed herbs
Salt and pepper

  1. Cut chicken into 1” cubes and place in a M/W dish with the white wine, mixed herbs and a tablesp apricot juice.
  2. Cover and M/W until tender, approx 4-5 mins.
  3. Drain off excess juices and combine with Crème Fraiche or white sauce, season if necessary, place the drained apricots over the chicken and pour over Crème Fraiche/ white sauce.  Cover and M/W 1-2 mins on MEDIUM, ensure that it is piping hot, but do not allow the mixture to boil.
  4. Garnish with roasted almond flakes and serve with baby new potatoes.
N.B Timings are for an 800w output oven.

SUPREME OF CHICKEN & AVOCADO

1 chicken breast (6-8oz) sliced into strips,
½ oz butter,
1 small chopped onion,
1 medium tomato (skinned and chopped),
1 medium sized avocado pear,peeled and chopped,
1 tablesp Sherry,
2 floz double cream or Crème Fraiche,
S & P.
  1. Place the butter and onion in a microwaveable bowl, cover and M/W 1-2 mins.
  2. Toss the chicken strips in the melted butter, stir in the Sherry and tomato, cover and M/W 3-4 mins.
  3. Check that the chicken is cooked, stir in the avocado and cream, season if necessary, cover and M/W 1-2 mins, do not allow to boil.
  4. Serve immediately with new potatoes and purple sprouting broccoli.

 

SUPREME OF PHEASANT WITH BRANDY SAUCE.
1 pheasant breast portion (3-4oz),
2-3 rashers of streaky bacon
a sprig of thyme.

BRANDY SAUCE
1 desp clear honey,
1 desp Brandy
the grated rind and juice of half a small orange.

  1. Skin and tidy pheasant breast into small parcel, wrap in streaky bacon, tucking the edges underneath. Place in dish and top with a sprig of thyme.
  2. Cover with cling film, pierce and M/W 2-3 mins, allow to stand at least 3 mins.
  3. Combine all the sauce ingredients in a small jug and M/W approx 1 min.
  4. Slice the pheasant and serve with Brandy sauce and chestnut mash.

 

4. Vegetables

BABY BEETROOTS

Place 4 baby beetroots, (approx 6-8oz), leaving the stalk and root intact, in a Zip n Steam bag. Seal the bag and place on the edge of the carousel, M/W 4 mins. Lift carefully out of the M/W and squeeze the beetroots to check if cooked, TAKE CARE THE BAG IS VERY HOT. Allow to cool in the bag and then gently, slide the skin off, trim the root and stalk away. Slice or dice to serve cold.

Try combining a teasp of orange juice and 1 teasp of marmalade with the warm diced beetroot to serve with duck or game.

CHESTNUT AND BROCCOLI TERRINE


½ lb broccoli, cut into small florets
4oz chestnuts(available from Bellis’s deep freeze counter)
1oz fresh brown breadcrumbs
2 tablesp natural yogurt
1 tablesp freshly grated Parmesan cheese
S&P
grated nutmeg
1 egg

  1. Place the broccoli in a Zip n Steam bag, seal and place on the edge of the carousel, M/W for 4 mins. Allow to cool slightly and tip onto a chopping board.
  2. Place the chestnuts in a Zip n Steam bag, seal and place on the edge of the carousel,M/W 3 mins, allow to cool slightly and tip onto a chopping board.
  3. Reserve a quarter of the broccoli florets and chop the rest up finely with the chestnuts.
  4. Mix together the chestnuts, broccoli, breadcrumbs, yogurt, parmesan cheese, adding nutmeg, season for taste, finally fold in the beaten egg..
  5. Spoon the mixture into a 1lb Pyrex loaf dish, flatten, cover with cling film, pierce and M/W on HIGH for 1 ½ mins, then reduce to MEDIUM for a further 2-3 mins. Leave to stand for 5 mins .
  6. Turn out and serve with roast turkey or as a vegetarian option with new potatoes and salad.

CHESTNUT MASH.

2oz cooked chestnuts,
6oz cooked mashed potatoes,
1 desp olive oil,
1 tablesp chopped parsley,
salt and pepper.

  1. Finely chop the cooked chestnuts, add with the oil and parsley to mashed potatoes and season.
  2. Cover with cling film, pierce and M/W 3-4 mins until piping hot, place on serving dish with the pheasant breast, pouring the Brandy sauce over.

 

COURGETTE WITH TARRAGON

1 courgette (approx 6oz)
½ oz butter (flaked)
1 teasp fresh tarragon
Pepper

  1. Roughly peel the courgette and grate into M/W dish, stir in the flakes of butter and tarragon leaves, season with freshly ground pepper.
  2. Cover with cling film and pierce.
  3. M/W 1 ½ - 2mins, take care, because of the high water content the courgette cooks very quickly and can collapse.

If you leave some of the peel on the courgette, the pale green shows up beautifully, the taste of tarragon with the courgette is delicious, it is a perfect dish to serve with salmon for a Summer lunch.

 

MUSHROOM RISOTTO

1 teasp butter
1 teasp olive oil
2oz finely chopped onion
1 crushed clove of garlic
2oz Arborio rice
4oz cleaned sliced mushrooms
8 floz vegetable or chicken stock
4 tablesp white wine
Salt and pepper
Chopped parsley

1. M/W oil and butter in a large bowl for 2 mins.
2. Add onions, garlic and rice, stir well to coat the rice and cook uncovered for 2 mins.
3. Add the stock and wine, M/W uncovered for 6 mins, stir well and add the mushrooms, stir well again and M/W again for a further 6-8 mins.until the rice has absorbed the liquid.
4. Check seasoning and quickly stir in the chopped parsley and serve.

Serves 2 light meals or 1 large meal

This method of cooking risotto is foolproof, quicker and far easier than in a pan on top of the cooker when you have to continually keep stirring until all the liquid is absorbed.

 

PARMESAN LEEKS

½ lb finely sliced leeks
1 oz butter
1 tablesp water
ground black pepper
½ oz freshly grated Parmesan cheese.

  1. Place the finely sliced leeks in a bowl with flaked butter, water and pepper.
  2. Cover with cling film, pierce and M/W 3 mins.
  3. Shake well and add the Parmesan cheese, shake again to distribute the cheese and serve with meat or poultry.

 

PUREE OF BRUSSEL SPROUTS
The sprout puree can be done in advance and frozen until Christmas day before finishing off in the M/W
1lb Brussel Sprouts, cooked and pureed.
1 tablesp Dry Vermouth
¼ pt Creme Fraiche
Pinch of nutmeg and sugar.

  1. Into the Sprouts, stir the Dry Vermouth, crème fraiche, a pinch of nutmeg and sugar.
  2. M/W covered 3-4 mins until piping hot and top with roast almonds and chopped parsley

 

SWEDE

How to effortlessly cook and prepare

1lb swede,
2floz water.

  1. Scrub the swede and prick deeply, like baking a potato.
  2. Place in a roasting bag with the water, seal loosely, leaving a steam vent at the top.
  3. M/W on 8-10 mins until the swede feels soft when squeezed, take care it will be very hot.
  4. Carefully remove the swede and when it has cooled slightly just shave the peel off with a sharp knife. Then chop or puree with butter and pepper.

When the swede is cooked, you can mash it with potatoes and make “ponch mipe” - a traditional Welsh dish.

 

5. Sweets and Desserts

APRICOT AND ALMOND CRUMBLE
Using a combination of apricots and ground almonds makes this a luxurious dessert for the cold weather days. Fresh apricots are best but you could use ready to eat ones.
450g (1lb) fresh stoned apricots
50g (2oz) soft brown sugar
100g (4oz) plain flour
50g (2oz) ground almonds
75g (3oz) butter
1 tablesp Amaretto
59g (2oz) Demerara sugar
25g (1oz) roasted almond flakes
  1. Place the apricots in a buttered dish, mix in the soft brown sugar and Amaretto.
  2. In another bowl rub the butter into the flour and ground almonds, add the Demerara sugar, then sprinkle this mixture over the apricots.
  3. M/W 6-7 mins, Keep an eye on it as it can boil over quickly, turn the dish half way through to ensure even cooking.
  4. Sprinkle the roasted almond flakes over the top, allow to stand a few minutes, serve hot or warm with whipped cream.
•    See hints section on how to roast almond flakes in the microwave oven
•    Serves 2-3
THE FASTEST CHRISTMAS PUDDING EVER

2 ½ oz plain flour
½ oz cocoa
4oz soft brown sugar
1 ½ level teasp mixed spice
3oz brown breadcrumbs
4oz shredded suet
12oz mixed dried fruit
Rind of 1 orange finely grated
2 eggs
1 ½ level tablesp black treacle
1 tablesp milk
1/8 pt Guinness
2lb pudding basin

1.    Sieve together the flour and cocoa into a large bowl, mix in sugar, suet, dried fruit, breadcrumbs and grated orange rind.
2.    Beat together milk, Guinness, treacle and eggs, add this mixture to the dry ingredients and mix well, Pour into bowl and cover with a double layer of cling film and pierce.
3.    Place on a piece of kitchen paper in the Microwave oven( the suet can sometimes boil out of the bowl) and M/W on high for 6 mins.The pudding should be set on the top and will be completely cooked on standing a few minutes before turning out onto serving dish.
4.    Dust with icing sugar and serve with Brandy butter

This pudding will freeze or keep in the refrigerator for 3 weeks.
On Christmas morning, reheat in the M/W for 2 ½ - 3 mins
RECIPE BASED ON 800W OUTPUT OVEN

The cooking of this delicious light Christmas pudding is a fraction of the time taken to conventionally steam Christmas puddings, 6 mins instead of 8 hours !!


BRANDY BUTTER


Soften 4oz butter in the M/W, approx 30 secs, then beat in 2oz caster sugar, 2oz icing sugar and 2 tablesp Brandy.Beat together until combined. Transfer into serving dish and chill in the refrigerator.This will keep for 2 weeks, alternatively freeze ahead for Christmas

 

BRANDIED ORANGES

6 oranges (skin and pith removed)
4oz caster sugar
¼ pt water
2 tablesp Brandy

  1. Slice the oranges thinly, then reform into whole oranges and secured with cocktail sticks to keep the shape of the orange.
  2. Mix together the sugar, water and Brandy in a small bowl, M/W 1-2 mins until the sugar has dissolved.
  3. In a medium size straight sided dish place the oranges in the syrup, cover and M/W 3-4 mins.( watch that the oranges do not fall as they can carry on cooking in the standing time)
  4. Remove the cocktail sticks, serve hot or cold with whipped cream and thin sweet biscuits.

 

CASHEW NUT BRITTLE

8oz sugar,
7oz syrup,
5oz cashew nuts,
1 teasp margarine,
1 teasp vanilla extract,
1 teasp bicarbonate of soda.

  1. In a large bowl, mix together the sugar and syrup, M/W 3 ½ mins
  2. Add cashews, stir well and M/W 3-3 ½ mins or until golden brown.TAKE CARE THE BOWL WILL BE VERY HOT.
  3. Add the margarine and vanilla extract stirring well, M/W for 1 min.
  4. Add the bicarbonate of soda, stir gently, until light and foaming, immediately pour the mixture onto a large square of baking parchment and spread out. Allow to cool and break into pieces, store in an airtight container with a cube of sugar to keep the crispness.

 

DECADENT WHITE CHOCOLATE MOUSSE

3 ½ oz white chocolate
1 ½ oz cream cheese
1 ½ floz milk
2 tablesp double cream
1 teasp icing sugar
2oz blueberries or other soft fruit

  1. Place the chocolate and milk in a small bowl, M/W carefully for 30-60 secs until the chocolate begins to melt, then stir briskly until the chocolate has completely melted.
  2. In another bowl mix the cream cheese with the double cream and icing sugar until very smooth.
  3. Slowly pour the chocolate into the cream cheese mixture, mixing well to ensure there are no lumps and then spoon into 2 ramekin dishes and chill overnight.
  4. Serve decorated with blueberries dusted with icing sugar.

Serves 2

 

FRESH PINEAPPLE FLAMBE

1oz butter
4 medium thick slices of fresh pineapple (trimmed)
1oz icing sugar
3 tablesp Kirsch

  1. Melt the butter in large shallow dish approx 1-2 mins. Press the pineapple slices in the butter and sift the icing sugar over the pineapple.
  2. M/W for 2 mins, turn the pineapple around in the sugar/butter and M/w a further minute. Keep warm.
  3. Meanwhile pour the Kirsch into a small jug and M/W approx 20-30 seconds, pour over the pineapple and flambé. Serve immediately.  ( Take care when igniting!!)

 

HONEY BAKED APPLES WITH CHOCOLATE

2 Large dessert apples
2oz chocolate
1 generous tablesp honey
1 tablesp water

  1. Core the apples, slash the skin around the middle, break up the chocolate and place in the apple centres.
  2. Place the apples in a microwave dish and top the apples with honey and spoon the water into the dish.
  3. M/W uncovered for 2-3 minutes basting with the honey/water mix.
  4. Serve immediately with cream or ice cream


Take care not to overcook the apples because they can “fall” on standing.

 

OSBORNE PUDDING.

2-3 slices Brioche bread(crusts cut off, buttered and spread with marmalade)
1oz sultanas
1 egg
¼ pt milk
2 tablesp double cream or Crème Fraiche
grated rind of orange
1 tablesp Demerara sugar.

  1. Cut the bread into triangles and layer in M/W dish, sprinkling the layers with sultanas.
  2. Combine the milk, cream/Crème Fraiche, egg and grated orange rind in a jug and mix well, pour over the pudding and if necessary add a little more milk to completely soak the bread.
  3. Allow to stand for at least 30 mins.M/W 6 mins on MEDIUM until beginning to set at the edges, the pudding will set completely on standing for 5 mins.
  4. Sprinkle the brown sugar over the pudding and if you wish brown under a grill or with a blow torch.

 

QUICK CHOCOLATE POTS

Make ½ pt of custard in the Microwave oven (or use a ready made mixture) as you are preparing it or warming it up add one and a half ounces of cooking chocolate.
Keep stirring the custard and the chocolate will melt as the custard comes to boiling point.
Pour into coffee pots or shot glasses, and decorate with chocolate sticks

*Or as an alternative add 1 desp instant coffee, instead of the chocolate, as the custard is coming up to boiling point, for QUICK COFFEE POTS.

ROSE ICE CREAM

½ pt double cream
½ oz rose petals, plus extra for garnish
2 tablesp clear honey

 

  1. Place half the cream in M/W bowl and M/W until boiling, approx 40-60 secs, pour over the rose petals in another bowl. Allow to cool, stir often.
  2. Once cool, strain through a muslin lined sieve into a bowl and chill well. Add the remaining cream, whisk until the mixture forms soft peaks, then gently fold in the honey.
  3. Pour into a shallow freezer container, freeze for at least 4-5 hours until firm.
  4. Soften slightly in the fridge before serving with a sprinkling of rose petals.


ROSE SUGAR.

¼ lb Castor Sugar
8 tablesp red rose petals, eg Fragrant Cloud

  1. Dry the rose petals in the M/W as described below, when completely dry stir through the sugar. Place in a bowl, cover with cling film and leave for a couple of weeks.
  2. Strain through a sieve to remove the rose petals and place in an air tight container until using for Rose Meringues, colour them with a delicate pink food colouring.  Or use the sugar in the cream for Summer trifles etc.

 

 

STRAWBERRIES AU POIVRE


Now that you can pick delicious strawberries from Bellis Bros, why not try serving them warm with butter and pepper it is quite a unique taste.

1 teasp unsalted butter
4oz strawberries (hulled and halved lengthways)
Ground black pepper
Ice cream or double cream

1.    Place butter in a serving dish, M/W 10-20 secs, add the strawberries, toss in the butter and grind a dusting of pepper over the top.
2.    Cover with an upturned plate and M/W on defrost approx 1 min until warmed gently through.
3.    Serve immediately with ice cream or double cream

 

STRAWBERRY RISOTTO

2 teasp butter
8floz milk
3 tablesp single cream
2oz Arborio Rice
½ teasp cinnamon
2 teaasp sugar
2 tablesp Kirsch
6 oz strawberries
Mint leaves to garnish

  1. Place the butter in a large M/W bowl, M/w 1-2 mins until sizzling, stir in the rice and mix well to coat the rice with the hot butter.
  2. Combine the milk, cream and Kirsch in a M/W jug and M/W approx 1 min to take the chill of it, then pour onto the buttered rice, stir well. Add the sugar and cinnamon stirring well again.
  3. M/w uncovered for 6 mins, stirring half way through, keep an eye on the risotto as the milk can boil over.
  4. Stir well again, then M/W for a further 6-8 mins until all the milk mixture is absorbed and the rice is cooked.
  5. Add the strawberries and serve immediately decorated with sprigs of mint.


A DELICIOUS DIFFERENT WAY TO SERVE ANY SUMMER FRUIT.
SERVES 2

 

STICKY TOFFEE PUDDING.

1 ½ oz butter
3oz chopped dates
Third teasp bicarbonate of soda & 3floz boiling water
2 ½ oz light brown sugar
1 egg
3oz SR flour
Drop of vanilla extract

TOFFEE SAUCE
2oz butter
3oz light brown sugar
2 tablesp double cream
1oz roughly chopped walnuts

1.    Place the chopped dates with the bicarbonate of soda in a small bowl and pour over the boiling water, set aside.
2.    In a separate bowl cream together the sugar and butter until light and fluffy, beat in the egg and vanilla extract, then fold in the four and lightly mix in the date mixture.
3.    Cover with cling film, pierce and M/W for 6 min on MEDIUM, test to ensure the pudding is cooked, bearing in mind it will carry on cooking slightly whilst standing.
4.    Prepare the toffee sauce by placing the butter, cream and sugar in a Pyrex jug and M/W 2-3 on MEDIUM until bubbling and boiling. Pour over the turned out pudding and serve immediately.

 

VIENNESE CHOCOLATE CAKE

1 packet of Green’s Chocolate cake mix
1 tablesp ground almonds
Syrup
1 tablesp instant coffee
4 tablesp caster sugar
½ pt water
2 tablesp Brandy
Decoration
¼ pt double cream
Caster sugar to taste
½ teasp cocoa
Roasted almond flakes or crystallised violets

  1. Prepare the chocolate cake as per instructions, adding the ground almonds and more water if necessary to make a batter consistency, which works well in the M/W.
  2. Pour into M/W basin, cover and M/W 3-4 mins, the cake should be set on top.
  3. Leave to cool whilst preparing the syrup. Stir the coffee and sugar into a jug and M/W 2 mins, stirring halfway through, leave to cool slightly and add the Brandy.
  4. Prick the top of the cake several times and pour over the Brandy mixture, and refrigerate for at least an hour. Turn out onto a serving plate.
  5. Whip the cream and add the sugar, spread over the upturned cake and decorate with one large piped rosette of cream on the top and dust with cocoa and sprinkle a few roasted almond flakes.

This is a quick cake that is perfect for a dessert, the chocolate, almonds and Brandy combined are delicious.
Cake mixes cook very well in the M/W, in fact years ago Greens used to give a mix with every M/W sold!! Supermarket versions work just as well.

 

6. Snacks and Lite Bites

CHILLED PRAWN CREAMS

6oz cooked prawns
4oz cream cheese
2 eggs
½ pt milk
¼ teasp chopped dill
1 crushed clove garlic
Salt and pepper
Sprigs of dill for garnish.

  1. Divide the prawns into 6 ramekin dishes.
  2. Place the cheese in a Pyrex bowl, M/W 10-20 secs to soften slightly, gradually beat in milk, eggs, dill, seasoning and garlic. Pour into ramekin dishes over the prawns.
  3. Arrange the dishes in a circle on the edge of the carousel, M/W on LOW for 8-10 mins. Give each dish a turn and M/W for a further 6-8 mins or until the edges are set but the centre still creamy. The creams should set on cooling.
  4. Chill for 2-3 hours before serving with brown bread and butter having garnished with sprigs of dill.


Serves 6 as a starter

You could substitute chives for the dill if you wish

 

CHORIZO AND NEW POTATO SALAD

8oz new potatoes(Cooked)
½ red pepper (quartered and de seeded)
1 tablesp white wine vinegar
4oz chorizo sausage chopped
2 teasp Dijon mustard
1 tablesp chopped chives
2 tablesp olive oil

  1. Combine vinegar, mustard, chives and oil in a m/w bowl, add potatoes, red pepper and chorizo sausage, cover and M/W 3-4 mins.
  2. Place on a bed of salad leaves and serve immediately

 

ASPARAGUS AND POTATO TORTILLA

½ lb cooked diced potatoes
½ lb cooked asparagus
1 crushed clove of garlic
1 medium sized onion, finely chopped
1 tablesp olive oil
2 eggs
Salt and pepper

  1. Beat eggs with salt and pepper.
  2. Place oil with onion and garlic in a flan dish, cover and M/W 2 mins.
  3. Add the diced potatoes, then lay the asparagus in a circle on top. Pour over the eggs.
  4. M/W for approx 4-5 mins until the eggs are set. If you wish place under a grill to brown.
  5. Serve hot with a crisp green salad or cold cut into slices.

 

ORANGE & CHICKEN SALAD

½ pt Creme Fraiche
2 tablesp mayonnaise
1 teasp grated orange peel
1 large seedless orange (peeled and sectioned)
½ lb cooked chicken (8oz cubed chicken will cook in 4-5 mins in the M/W)
1 large avocado pear (peeled and diced)
Green salad to serve.

  1. Combine together Creme Fraiche, mayonnaise and grated orange peel in a jug and refrigerate for at least one hour if possible.
  2. Mix together cubed chicken, avocado pear and half the orange segments and place on a bed of green salad leaves.
  3. Pour over the chilled dressing and garnish with the rest of the orange segments.


SERVES 2

 

ROASTED CHILLI CASHEW NUTS

8oz shelled cashew nuts
2oz butter
Salt and 1 teasp chilli powder combined together

  1. Place the cashew nuts and butter in a M/W bowl, cover and M/W on high for 4-5 mins, shaking occasionally. (Some of the nuts might start to brown, so keep an eye on them and remove before they burn.)
  2. Turn the cashew nuts onto a double layer of kitchen paper and sprinkle liberally with the salt mixture whilst the nuts are warm.
  3. Place in an airtight container when cool.

Other nuts or seasoning can be substituted.

SIZZLING CHICKEN STRIPS
1 chicken breast (approx 8oz, skinned and cut into thin ½ in strips)
1 tablesp olive oil
2 Spring onions (cut into thin strips)
1 small carrot (cut into thin strips)
1 stick of celery (cut into thin strips)
2 teasp fresh chopped ginger
2 tablesp Tomato Ketchup
3 teasp Soy Sauce
1 teasp Gourmet Garden instant garlic

GARNISH, Orange slices and chopped fresh coriander

  1. Place the chicken in a small bowl with the prepared Spring onions, celery, carrot and ginger, add the Tomato Ketchup, Soy Sauce and garlic, mix well together.
  2. Place the oil in a large shallow dish and M/W for 1 min, stir in the chicken mixture, toss in the hot oil, cover and M/W 5 mins.
  3. Serve immediately garnished with orange slices and chopped coriander.

 

PARMESAN CRISPS

These are delicious home made crisps at a fraction of the cost of supermarket versions.

2oz block Parmigiano Cheese

Using a mandolin cutter shave slices of cheese, as many as needed.

Cut a circle of baking parchment to fit the carousel and place 10 -12 cheese squares on the parchment around the edge of the carousel.

M/W 1 -2 mins, remove from the oven as soon as they begin to brown. On standing they will crispen up.

Repeat until you have the required amount, they will keep in an air tight container.

 

POTTED CHESHIRE CHEESE

2 ½ oz unsalted butter.
4oz Cheshire cheese.
1 tablesp Port.
2 small bay leaves
1 tablesp chopped chives.

  1. M/W 1 ½ oz butter in a medium size bowl, approx 1-2 mins.
  2. Crumble the cheese and beat into the melted butter with the chives, gradually stir in the Port.
  3. Spoon into 3 ramekin dishes and top with a bay leaf.
  4. Place the remaining butter in a small bowl, M/W 1 min or until melted, pour over the potted cheese.
  5. Chill approx 1 hour and serve with toast.

*Spread the potted cheese on toast and grill for a delicious Cheese Rarebit.

7. Cakes and Biscuits

ANZAC BISCUITS.

4oz butter
1 tbsp syrup
1 teasp bicarbonate of soda
1 tbsp water
3 oz plain flour
8 oz caster sugar
3 oz desiccated coconut
4 oz rolled oats
1 oz chopped walnuts
MAKES 32

  1. Melt the butter and syrup in the M/W approx 30-60 sec.
  2. Pre heat oven to 180 centigrade.
  3. Add the bicarbonate of soda dissolved in the water to the butter mixture.
  4. Mix all the other ingredients in a separate bowl, add the liquids and stir well.
  5. Place teasp size balls of the mixture on to a greased baking sheet (or lined with baking paper)
  6. Bake for 9-12 minutes until golden brown. Place on cooling tray and if necessary press down with a fork to flatten the biscuit. The biscuits will crisp on cooling.

 

CARROT CAKE WITH SOFT CHEESE FROSTING

3 eggs                                                         FROSTING
3 oz Demerara Sugar                                 10 oz Cream cheese
1 and a half teasp mixed spice                    2 tablesp light brown sugar        
3 tablesp clear honey                                 4oz toasted chopped nuts
¼ pt Sunflower oil
8oz wholemeal flour
2 teasp baking powder
3 tablesp milk
8oz finely grated carrot

1.    Lightly oil 6” soufflé dish. In a large bowl, beat the eggs, sugar, spice, honey and oil together thoroughly. Fold in the flour gradually and add the baking powder and milk.
2.    Stir in the grated carrot and pour into the prepared dish. M/W 5-6 mins. Leave to stand 10 mins and test with a skewer for doneness.
3.    Turn out to cool on a wire rack.
4.    Prepare the frosting, beat the cream cheese and sugar together, spread over the cool cake and top with roasted nuts

Timings are based on 800w output oven and cooked on high

 

CHERRY AND COCONUT SQUARES

3oz desiccated coconut,
3oz chopped glace cherries
3oz soft brown sugar
1 large egg.

1.    Lightly grease a 6”x7” dish.
2.    Beat together the sugar and egg, mix in the cherries and coconut.
3.    Pour into the greased dish and M/W for 5 mins, turning half way through.
4.    Allow to cool slightly, melt 4oz chocolate in the M/W and quickly pour over the mixture, when completely cool, cut into squares.

 

CHOCOLATE GATEAU

3½ oz. Syrup
3½ oz light brown Muscovado sugar
3½ oz. Butter
5 oz. SR flour
1½ oz cocoa
1 med. beaten egg
4 fl.oz. milk.

Frosting….
4 oz. dark chocolate:
2 fl.oz. double cream:
4 oz. Butter.
Mini Easter Eggs to decorate.

  1. Place sugar, butter and syrup in a large Pyrex bowl, M/W  approx 1½ -2 mins until melted together. Stir until smooth.
  2. Sift in flour and cocoa, stir well and the egg and milk. Pour the mixture into cake mould, cover, pierce cling film and M/W 4½ -5 mins., until a skewer comes out clean. Allow to cool in the mould.
  3. Make the frosting by placing chocolate, butter and cream in M/W bowl, M/W 1 min or until the chocolate has melted. Beat until smooth. Allow to cool and thickened slightly, then quickly coat the cake. Decorate with Mini Easter Eggs……….

 

CHOCOLATE MINT CRISPS

8oz cooking chocolate.
4oz Demerara sugar.
½ teasp peppermint essence.

  1. Break up the chocolate and place in a medium size bowl, M/W 2-3 minutes, as soon as the chocolate begins to melt and becomes shiny, take out of the oven and stir quickly until the heat of the melted chocolate melts the rest. ( This stops the chocolate going “grainy”)
  2. Add the sugar and peppermint essence, as soon as combined spread onto a piece of baking parchment, approx 12” square and flatten with a palette knife into a rectangle. Try to keep the chocolate a scant 2 tenths of an inch thick.
  3. When cool and set, cut into 1” squares with a large sharp knife and pack in pretty boxes or serve after Christmas lunch with coffee.

 

DATE AND WALNUT LOAF

This loaf cooks to perfection in the microwave oven in only 6 minutes. It improves with keeping.


6oz stoned dates, roughly chopped.
6 floz boiling water
6oz dark soft brown sugar.
2 floz vegetable oil
I egg, beaten
6 oz plain flour
1 teasp bicarbonate of soda
2 oz chopped walnuts
Pinch of salt

1. Place the dates in a bowl and add the boiling water, set aside for 10 mins to cool slightly.
2. Meanwhile mix together the sugar, egg and oil, beating all together until smooth.
3. Stir in the cooled date and water mixture.Gradually stir in the flour, bicarbonate of soda, nuts and salt.
4. Turn the mixture into a round M/W cake ring mould, approx 10”  Spread the top level. Cover with cling film and pierce.
5. Place the container on an upturned microwave dish, to lift the loaf up into the oven. Microwave on HIGH for 6 mins or until cooked.
6. Check that the loaf is cooked, a skewer should come out clean and allow to cool in the mould.Then turn out onto a cooling tray.
7. Slice the loaf and butter before serving.

 

EASTER BISCUITS

These biscuits are traditionally made at Easter time with spices from the East.

8oz plain flour
6oz softened butter
1 teasp mixed spice
½ teasp ground nutmeg
6oz Demerara sugar


1.    Sift flour and spices together, add the butter with 4oz Demerara sugar and knead together to a firm dough.
2.    Divide the dough into two and form each into a 6-7 inch roll and roll each in the remaining Demerara sugar, roll in baking parchment and chill approx 30 mins.
3.    Slice each roll into 15 slices.
4.    Place, on baking parchment lined carousel, 5 biscuit slices around the edge of the carousel
5.    M/W 1-2 mins until dry on the top.
6.    Cool on wire tray and continue until all the biscuits are cooked.

Timings are based on 800w oven and cooked on HIGH

 

GINGER SLAB CAKE

2oz butter,
2oz soft brown sugar,
3 tablesp black treacle,
3 oz plain flour,
1 teasp ground ginger & 1 teasp cinnamon,
1 egg,
5 tablesp milk,
½ teasp bicarbonate of soda.

  1. Combine butter, sugar and treacle in a large Pyrex bowl, M/W approx 1 minute until the butter is melted, stir well to dissolve the sugar.
  2. Sift in flour, ginger and cinnamon, mix well and mix in egg.
  3. Place the milk in a M/W jug and microwave until warm, quickly stir in bicarbonate of soda and quickly mix with cake mixture, beat thoroughly to make a batter consistency and pour into a lined 6” x 7” dish.
  4. M/W on MEDIUM for 8 minutes turning half way though. Allow to cool, turn onto a piece of baking parchment and reverse immediately.
  5. Wrap in foil and keep for 3 days for a better flavour, cut into squares and serve.

Although it does not cut into squares as well, better results can be obtained  in a circular M/W cake mould as sometimes the cake does not cook through evenly in a large dish.

 

ICE CREAM CORNET CAKES

1pkt Green’s sponge cake mix   
1 pkt Ice cream cake cornets
Butter Icing
2oz butter,
2-3 oz icing sugar.

Cream the butter and sugar together until light and fluffy, divide into 2 bowls and colour pink and green.

Decorations
Hundreds and thousands, chocolate vermicelli, chocolate flakes etc.

  1. Prepare a ‘cooking platform’ by cutting out 4 holes (wide enough to support the cornets upright) in a large cardboard plate, which will safely rest on a large bowl, and fit in the oven cavity.
  2. Make up the cake mix as per the manufacturer’s instructions, if necessary add a little more water to make a batter type consistency.
  3. Drop a desp of cake mixture into the four cornets supported on the cooking platform. Place in the M/W oven.
  4. M/W 1 min, the cake mix will rise up the cornet and is cooked when it is still slightly tacky on the top, it will complete cooking on standing.
  5. Allow to cool on a wire tray, the cornets will be slightly moist but will crisper up on standing. Repeat until all the cake mix is used up.
  6. When cool, decorate with coloured butter icing, swirl up to create an ice cream effect and top with chocolate flakes etc

 

FLAPJACK

3oz Butter,
3oz Demerara Sugar
2 tablesp syrup
6 oz oats.

1.    In a large bowl, microwave butter and sugar for 2 mins.
2.    Stir in syrup and oats, combine well and press into a rectangular dish approx 6”x7”.
3.    Microwave on MEDIUM for 5 mins, turning halfway through the cooking time.
4.    Allow to cool slightly and then cut into slices, allow to cool completely.

TAKE CARE THE DISH WILL BE RED HOT AT THE END OF THE COOKING TIME, SO USE OVEN GLOVES.

 

NICE CHOCOLATE SLAB CAKE

This is an extremely rich refrigerator slab cake, so I cut it into small squares.

2oz glace cherries, rinsed in water to remove syrup coating, dry on kitchen paper and chop into quarters.
7oz plain chocolate
7 oz butter
Grated rind of 1 orange
3-4 oz cream cheese
2 tablesp caster sugar
2oz chopped walnuts
5oz Nice biscuits, crumbled up

  1. Place the chocolate and butter in a large bowl and M/W for 2-3 mins until the chocolate has melted, stir in the grated orange rind and set aside.
  2. Combine together the sugar and cream cheese, add to the chocolate mixture a little at a time, stirring well.
  3. Add the cherries and walnuts, then fold in the crumbles Nice biscuits.
  4. Spoon into a lined 8” x 10” tray, level the surface and chill overnight.
  5. Next day, turn out and cut into squares, if you wish top with a piped rosette of cream and dust with cocoa.

 

ORANGE AND ALMOND CAKE

This is a delicious, moist cake with a tangy orange flavour and cooked in 6 minutes!
It can be cut into at least 20 finger slices and is ideal for a coffee morning!

3 eggs
6oz caster sugar
6oz butter
Rind and juice of 1 orange
2oz ground almonds
3oz sieved SR flour
1 teasp of dried yeast.

REDCURRANT GLAZE TOPPING
2 dessertsp Redcurrant Jelly and a 3 thin slices of orange.

  1. Line a 2pt glass loaf dish with cling film, then whisk the eggs and sugar together in a large bowl until light and fluffy.
  2. Place the butter in a Pyrex jug and M/W approx 2 mins until melted.
  3. Gently fold into the whisked egg mixture, the melted butter, orange rind and juice, ground almonds, flour and yeast.
  4. Mix well together and pour the mixture into the loaf dish, cover with cling film, pierce and M/W for 3 mins, then turn the dish around so that the side that was on the edge of the carousel is now in the middle, M/W for a further 3 mins. Test that the cake is cooked with a skewer that should come out clean. (If the cake is not cooked M/W for a further minute on MEDIUM.
  5. Allow to stand for 15 minutes before turning out cool completely.
  6. Melt the Redcurrant jelly in the M/W approx 1 min and brush over the cool cake and decorate with orange slices cut into quarters.

 

PARKIN

2oz butter
2oz soft brown sugar
3 tablesp black treacle
3oz plain flour
1 teasp ground ginger
1 teasp cinnamon
1 egg
5 tablesp milk
½ teasp bicarbonate of soda

  1. Combine butter, sugar and treacle in a large bowl, M/W approx 1 min to melt the butter, stir well to dissolve the sugar.
  2. Sift in the flour, ginger and cinnamon, stir well and mix in the egg.
  3. Place the milk in a M/W jug and M/W approx 30 secs until warm and steaming, quickly stir in the bicarbonate of soda and then quickly stir in to the cake mixture, beat thoroughly to make a batter consistency and pour into lined 6”x 7” dish.
  4. M/W on MEDIUM for 7 mins, turning halfway through. Allow to cool, then turn out onto baking parchment and reverse immediately.
  5. Wrap in foil and keep for at least 3 days for a better flavour.

 

PASSION CAKE

After the Lenten Fast, try preparing this delicious Easter cake, with a rich cream cheese frosting, which is similar to the Russian Paska and always served at this time.

8oz soft brown sugar
5oz margarine
1 teasp vanilla essence
2 eggs
8oz finely grated carrot
5oz wholemeal flour
1 teasp cinnamon
1 teasp mixed spice
1 teasp baking powder
2 tablesp marmalade

FROSTING
Grated rind of 1 lemon
3oz icing sugar
5 oz Cream cheese
Scant teasp lemon juice.

  1. Grease and line base of a 9” ring mould.
  2. Cream together the sugar and margarine, beat in the eggs and vanilla essence. Fold in the prepared carrots and remaining ingredients.
  3. Spoon into the mould, cover loosely with cling film, prick a few times and M/W on High for 7-8 mins until a skewer comes out clean
  4. Allow to stand until just warm, and then turn onto a wire tray to cool completely.
  5. To make the frosting, beat the cheese, icing sugar lemon rind and juice together to form a smooth creamy mixture, add more icing sugar if it is too runny. Spread over the cake.
  6. Decorate with sugared primrose flowers and lemon geranium leaves. (having wiped with a damp kitchen paper first)



QUICK EASTER GATEAU.

A very quick and easy dish to also prepare for the long Easter weekend.
1 packet of chocolate cake mix
1 packet chocolate Angel Delight
½ pt evaporated milk
½ pt double cream

  1. Prepare a baking parchment template of an egg, no taller than 10”.
  2. Make up the cake mix according to the manufacturer’s instructions, but making it more like a batter, adding a couple of tablesp of milk or water if necessary. Pour into a lined dish 10” circumference.
  3. M/W covered for 3-4 mins until slightly tacky in the middle.
  4. Allow to cool and then cut out the egg shape.
  5. Surround the cake egg with a baking parchment wall, at least 3” tall, securing with paper clips at the top.
  6. Make up the Angel Delight, just as it is beginning to set pour over the sponge cake and allow to cool and set completely.
  7. When set gently remove the parchment wall and decorate with piped cream and mini chocolate Easter eggs.

 

MICROWAVE SHORTBREAD

4oz soft margarine or butter
1oz caster sugar
1 egg yolk (beaten)
6oz SR flour (sifted)
Caster sugar to decorate.

  1. Place all the ingredients in a mixing bowl and work with hands until a soft dough is formed.
  2. Place on a sheet of baking parchment (to fit the carousel) shape or roll into 8” circle, then mark into 8 (or 16) triangles, pinch all around the edge and prick all over with a fork.
  3. Lift the shortbread on the paper onto the M/W carousel and M/W 4 mins or until the shortbread is dry to touch on the top. Leave to cool slightly before moving.
  4. Remove to a flat worktop and dust with caster sugar, cut into sections before completely cool

* You could pipe a rosette of cream on each shortbread and top with a beautiful strawberry from Bellis Bros. to make an effortless Strawberry Shortbread.

 

TIFFIN

8oz crushed biscuits
2oz butter
2oz syrup
2oz chopped glace cherries
2oz chopped walnuts
8oz cooking chocolate
1 teasp milk.
A few cherries and walnuts for decoration

  1. Place syrup, butter and half the chocolate in a Pyrex bowl. M/W 1 ½ / 2 mins until the chocolate is melted.
  2. Stir in the biscuit crumbs, cherries and nuts, mix well and spread into a 8” x 10” tin, pressing firmly down.
  3. Melt the remaining chocolate in the same bowl, approx 1-2 mins, stir well and add the milk and quickly spread over the biscuit mix as it begins to set.
  4. Leave to cool, decorate with cherries and walnuts, and cut into squares.

 

8. Preserving

CRANBERRY CHUTNEY

½ lb cranberries
fresh or frozen
½ lb chopped onions
½ lb tomatoes, peeled and chopped
1 lb cooking apples, peeled, cored and chopped
2 cloves crushed garlic
½ pt malt vinegar
½ teasp ground cinnamon
½ teasp ground ginger
1 teasp salt
¾ lb demerara sugar

  1. Place all the ingredients in a large M/W bowl and stir well. Cover and M/W 10-12 mins until boiling.
  2. Stir well and M/W uncovered 10-12 mins until thickened.
  3. Pour into sterilized jars, seal, cool and label. Store in a cool dry place for 2-4 weeks before using with roasted poultry or cold turkey pie.

 

DAMSON PICKLE
1lb Damsons (stoned)
½ lb Demerara sugar
Grated rind of ½ a lemon
¼ pt vinegar

Spices tied into a muslin bag, scant teasp cloves, scant teasp ginger and ½ cinnamon stick

  1. Place the sugar and vinegar into a large microwaveable bowl and M/W for 2 mins until the sugar is dissolved. Add the spice bag.
  2. Stir in the damsons and M/W uncovered for 4-5 mins until the fruit is tender but not broken down.
  3. Pack the fruit tightly in sterilised jars, (see tips section). Return the bowl with the vinegar to the M/W, then reduce vinegar until it is a thin syrup (approx 2-3 mins) and pour over the fruit whilst hot.
  4. Seal at once and mature 3-6 months.

This is a delicious pickle that benefits from maturing and would make a perfect addition to a Christmas hamper.

 

LEMON CURD.

3 lemons, (grated rind and juice of)
75g (3oz) butter
325g (8oz) sugar
3 large eggs (beaten)
1.    Place the lemon rind, juice and butter in a large M/W bowl, M/W 2-3 mins until the butter is melted.
2.    Stir in the sugar,  M/W 2  mins, stir well until the sugar is dissolved, then strain in the beaten eggs, stirring all the time (this prevents the eggs from cooking in the warm mixture!)
3.    M/W on MEDIUM 5-6 mins, stirring occasionally until the mixture is thick enough to coat the back of a wooden spoon.
4.    Spoon into sterilised jars (see previous tip for sterilising jars), allow to cool, seal and label. Keep in the refrigerator and use within 3 weeks

 

MY FRUIT CHUTNEY

2lbs cooking apples, peeled and chopped
1 onion, peeled and chopped
4 tablesp honey
4oz raisins
4 fl oz vinegar
1 clove of garlic
1oz grated ginger
½ teasp salt
1 teasp mustard seed

1.    Combine all ingredients in a 4 pint M/W bowl.
2.    M/W uncovered for 15 mins stirring occasionally.
3.    Place in sterilised jars and refrigerate until needed.(Use within 4 weeks)

 

PAPRIKA PICKLED APPLE

1 tablesp olive oil
1 red chilli (chopped)
1oz freshly chopped ginger
¼ pt cider vinegar
1 large baking apple
1 red pepper, (deseeded and chopped)
S & P

  1. Place the chilli, ginger and olive oil in a large M/W bowl and M/W uncovered for approx 30 sec.
  2. Add the vinegar and M/W again for 2-3 mins, this is to draw off some of the vinegar and intensify the flavour.
  3. Add the peeled, chopped apple with the chopped pepper and a pinch of salt. Stir well and M/W covered for 3-4 mins. Serve hot.

Now we are truly in Autumn and seasons of mellow fruitfulness, this is a different way to use up baking apples, the relish is delicious with meats, game and sausages.
Keep in the refrigerator covered for up to a week.

 

RASPBERRY JAM.

Makes 1lb.

The microwave is fantastic for small amounts of jams or chutneys, because of the speed of cooking the colour and taste are superb.
Nothing can compare to picking fresh raspberries on beautiful summer days at Bellis Brothers Ltd, rushing home and making the jam immediately.

225g (8oz) Raspberries, fresh preferably. Otherwise frozen
225g (8oz) sugar

1.    Warm the sugar in a large M/W bowl for 2 mins.
2.    Add the raspberries and stir very well.
3.    M/W until boiling point is reached, approx 3-4 mins.
4.    Stir every minute to ensure that all the sugar is dissolved and not sticking to the base of the bowl. TAKE CARE WHEN HANDLING THE BOWL AS THE JAM REACHES BOILING POINT.
5.    Microwave until setting point is reached, approx 2-3 mins, test for setting (drop a little jam onto a saucer, if the jam skin wrinkles as you draw your finger across it, the jam is ready)
6.    Pour into sterilised 500g(1lb) jam jar, seal and label

TIMINGS BASED ON 800w OUTPUT OVEN AND COOKED ON HIGH

 

9. Miscellaneous Recipes

HEAVEN & EARTH

1lb mashed potatoes (frozen mashed potatoes from a supermarket deep freeze are ideal)
4-6oz apple puree
1 small sliced onion
1oz butter

  1. Combine mashed potatoes and apple puree together in a serving dish.
  2. In a small bowl M/W butter approx 1 min, add onion rings, cover and M/W 1-2 mins.
  3. Place the butter and onion mixture on the potato mixture, cover and M/W 4-5 mins until piping hot.

Serves 3-4
This is a delicious combination of apples from the heavens and potatoes from the earth which is super with pork and game dishes.

•    The apple puree is easily made in the microwave, peel, core and slice the baking apples, place in a M/W dish with a knob of butter, cover and M/W until the apples fall, stir well to obtain a puree.

 

QUICK CHOCOLATE FUDGE

2oz plain chocolate
2oz butter
8oz icing sugar (sieved)
1 ½ tablesp milk

  1. Place the chocolate, butter, icing sugar,  and milk in a large M/W bowl, microwave for 1 and a half minutes until the chocolate has melted
  2. Beat vigorously with a wooden spoon until the mixture is smooth.
  3. Pour into 4”x3” rectangular dish. Leave to set, covered in a refrigerator, approx 1-2 hours.
  4. Cut into squares and pack into airtight containers for a super present.

 

LEMON and GARLIC VINAIGRETTE

1 clove of garlic, crushed
4 tablesp single cream
6 tablesp olive oil
1 lemon grated finely and juice of.
Pinch of caster sugar.

Whisk the garlic and single cream into the olive oil. Slowly whisk in the lemon juice and grated lemon also sugar.
You need the vinaigrette to be the consistency of single cream, if necessary add a tablesp of water to reduce it slightly.
Season to taste.

 

MULLED WINE

1 bottle of “cheap” red wine.
2oz Demerara sugar
½ pt water
½ lemon
½ orange
10 cloves
1 stick cinnamon.

1.    Stick the cloves into the orange and lemon pieces, place with the water, sugar and cinnamon stick in a large bowl and M/W approx 3-4 minutes to dissolve the sugar.
2.    Stir in the red wine and M/W uncovered on MEDIUM for approx 10 mins, do not allow the mixture to boil.

This is a variation of a Bishop’s Punch, when the fruit and wine were gently warmed for hours to extract the full flavour, instead this is ready to drink in 15 mins.

CUCUMBER RELISH

Small cucumber approx 8oz,
1 small onion, finely diced,
1/8 pt Tarragon vinegar,
2oz caster sugar,
1 tablesp chopped mint.

  1. Grate cucumber and place in a bowl, cover and M/W 2-3 mins, strain to discard as much liquid as possible, return to bowl.
  2. Stir in other ingredients, cover and M/W 6-8 mins, stirring occasionally until thick.
  3. Place in sterilized jar and seal. The relish will keep for a month in the refrigerator and is delicious.

 

10. Tips

1. STERILISING JAM JARS


To sterilise jam jars, small bottles, plates etc.—quarter fill a jar with cold water, dip in your fingers and rub your dampened fingers completely around the jar.(If the jar has a lid, shake the water around with the lid on) Place the jar in the M/W and M/W for 1 min, everywhere the moisture has touched will be brought to boiling point and sterilised.
Pour out the boiling water and place the jar inverted on a piece of kitchen paper,
TAKE CARE THE JAR WILL BE VERY HOT, and use for preserves etc.

2. JUICE FROM CITRUS FRUITS

To get more juice from citrus fruit, place in the M/W for 30 secs, then squeeze, you will be amazed at the extra juice extracted.

3. WHEAT BAGS:

If heating a wheat bag in the M/W, only heat for the recommended time, because the wheat becomes hotter that you realise and can cause burns

4. RICE / PASTA PACKS:     

To save time and effort, bulk cook rice and pasta in the usual way on top of your cooker.Cool very quickly by placing in a strainer under running cold water.This also separates the rice/pasta.
Then pack in bags to suit your family catering and freeze as quickly as possible. Defrost when needed and reheat until the rice is piping hot.
Only one lot of pans and strainers to wash and cooked rice/pasta ready when ever you need it.

5. POTPOURRI
You can refresh a potpourri that has lost it’s perfume by placing it in the Microwave for 20-30 secs, the absorbed moisture is dried out and the perfume restored.

6. JUICE FROM ORANGES AND LEMONS

You can obtain more juice from oranges and lemons if you place one in the microwave oven for approx 20-30 seconds on high before squeezing.

7. TOAST DESSICATED COCONUT, OATS, CHOPPED NUTS, ETC.
Place a ring of the produce on kitchen on kitchen paper on the carousel and microwave until the produce begins to brown, this normally takes between 4-6 mins.
DO NOT LEAVE UNATTENDED AS THE PRODUCE CAN SUDDENLY BROWN AND EVEN BURN, CATCHING FIRE!

8. WARM UP MINCE PIES
Place approx 12 mince pies on a dinner plate on kitchen paper and cover with kitchen paper, then on LOW power M/W 3-4 mins , checking half way through that they are not heating up too quickly and then dust with icing sugar

9. TO QUICKLY MAKE JELLY
Place cut up jelly cubes in a measuring jug and add a couple of tablesp of water. M/W for 1-2 mins until the jelly cubes have melted and make up to correct amount with cold water.

10. REFRESH COMMERCIAL POTPOURRI by placing in microwave for 30 secs to regenerate the perfume. Do not leave unattended as the moisture is quickly dried out and the petals could ignite!

11. To REHEAT MINCE PIES in the M/W, place 6 large mince pies (Mr. Kipling type) or 12 smaller on kitchen paper on a plate, around the edge and cover with kitchen paper.
M/W on LOW power for 3-4 mins, test to see if warmed through, if necessary put back for longer, remember that the mincemeat can burn very quickly.

12. TO RIPEN AVOCADO PEARS
Place 1 pear in the microwave, M/W approx 20 -30 seconds, the pear will warm up and the ripening process should start, leave to stand a couple of minutes and repeat if necessary. Do not M/W more than twice though you will end up with a cooked pear

13. TOASTING and ROASTING
Toast or roast almond flakes, breadcrumbs, desiccated coconut, nuts, oats etc.
Place couple of tablesp of the product in a circle, around the edge of the carousel, on kitchen paper and M/W 1-2 mins approx until the product begins to brown, repeat if necessary.
Do not leave unattended because the nuts can suddenly start to brown and burn!.

14. APPLE PUREE
Apple puree is easily made in the microwave, peel, core and slice the baking apples, place in a M/W dish with a knob of butter, cover and M/W until the apples fall, stir well to obtain a puree.

15. DRYING HERBS
Remove 12-15 leaves from the stalks, place the leaves in a circle around the edge of the carousel on kitchen paper. M/W 1-2 mins approx turning around occasionally until the leaves feel dry.
Leave the leaves for a couple of hours before placing in an air tight container. Because of the speed of drying the herbs retain their colour effectively.

16. DRYING FOWERS
Flower petals can be dried in the same way. Always pick the flowers in peak condition, after the dew has dried off, remove the petals and place in a circle around the edge of the carousel on kitchen paper. A large rose should be dry in 1-2 mins when the petals should feel dry. Leave the petals for at least an hour before packing into an airtight container or using for Rose Sugar etc.

Take care when drying herbs etc, because the moisture is extracted so quickly it is like operating an empty oven, which can damage the oven, so place a small cup of water in the middle of the oven tray to avoid any damage.