Showing posts with label Microwave Recipes. Show all posts
Showing posts with label Microwave Recipes. Show all posts

December 28, 2018


Butter - 4 tbsp
Potatoes - 2 (peeled and cubed)
Carrots - 2 (pared and cubed)
Celery stalks - 2 (pared and cubed)
Fresh parsley - 1 tbsp (chopped)
Chicken breasts - 2 (skinned, halved and boned)
Anise - 1/4 tsp
Flour - 3 tbsp
Hot chicken stock - 375 ml
Cooked pearl onions - 1 cup
Salt and pepper


  • Place butter, potatoes, carrots, celery and parsley in casserole.
    cover and microwave 8 minutes.
  • Add chicken breasts and anise; season generously.
  • Mix in flour until well incorporated. Pour in chicken stock, cover and microwave 6 minutes.
  • Stir in onions and microwave 2 minutes uncovered.

October 05, 2018


Butter -30 gms
Small onions - 2 (thinly sliced)
Small green pepper - 1 (cut into strips)
Corn on the cob - 4 (husked)
Dried oregano - 1/4 tsp
Half cream - 60 ml
Small tomato - 1 (cut into thin wedges)
Salt - 1 tsp
Pepper to taste


  • In 30 * 20 cm microwave safe baking dish, place butter. Heat covered with kitchen paper, on high until melted.
  • To melted butter, add onions and green pepper; stir to cook. Cook on high for 4-5 minutes, until onions are softened, stirring once.
  • Meanwhile, with sharp knife cut kernels from cobs.
  • Into onion mixture, stir oregano, sweet corn and cream.
  • Cook, covered, on high for 5-7 minutes, until sweet corn is tender, stirring twice.
  • Add tomato. Cook on high for 1-2 minutes, until tomato is hot but still firm.
  • Season.

August 20, 2018


Rice - 2 cups
Water - 2 1/2 cups
White or rice vinegar - 1/4 cup
Sugar - 1/4 cup
Nori sea vegetable - 3 sheets
Fresh tuna - 300 gms (thinly sliced) 
Red pepper - 1 (cut into thin strips)
Cucumber - 1 (cut into thin strips)


  • Wash rice until water runs clear. Place in a microwave safe dish with water and cook uncovered on High (100%) power for 10-12 minutes.
  • Combine vinegar and sugar and stir through rice using a fork.
  • Place a sheet of nori on a layer of plastic wrap. Spread with rice leaving 3 cm top and bottom. Place a strip of tuna (use fresh tuna slice or cooked slice as per your choice), cucumber and red pepper horizontally across the centre of the rice.
  • Roll up and cut into 4 cm pieces.
  • Repeat with remaining sheets of nori.

January 02, 2018


Eggs - 3 (separated)
Milk - 3 tbsp
Mixed herbs - 1/2 tsp
Freshly ground black pepper
Salt to taste
Butter - 1 tsp

Ham - 1 slice
Tomato - 2 slices
Grated cheese - 2 tbsp
Parsley - 1 tbsp (chopped)


  • Beat egg whites until stiff.
  • Preheat a 21 cm browning dish for 4-5 minutes using high (100%) power.
  • Mix together the egg yolks, milk, herbs, salt and pepper and fold into egg whites.
  • Place butter in browning dish and swirl to coat base, pour omelette mixture into browning dish and cook for 1-2 minutes on high (100%) power.
  • Arrange filling ingredients on one side of omelette then fold in half, turn onto a plate and serve.

July 20, 2017


Red plums - 700 gms
Fruity red wine - 350 ml
Vanilla essence - 1 tsp
Cinnamon stick - 1
Sugar - 50 gms
Soured cream or plain yogurt to garnish


  • Stone plums and cut into quarters.
  • In deep 2.5 litre microwave safe bowl, combine plums, wine, vanilla, cinnamon stick and sugar.
  • Cook covered, on high for 8-10 minutes, until plums are tender, stirring twice. discard cinnamon stick.
  • In blender,process plum mixture until smooth. If you like, serve soup to remove plum skins.
  • Cover soup and refrigerate until chilled.
  • garnish each serving with soured cream or yogurt. 

June 08, 2017


2" carrot sticks - 8
Bacon slices - 8
Mozzarella sticks - 8
Salt and pepper


  • Arrange bacon on roasting rack; microwave 7 minutes.
  • cover with paper towel to prevent spattering.
  • Remove bacon from rack and set aside. Clean rack for later use.
  • Place carrot sticks in casserole; pour in about 1 cup (250 ml) water.
  • Cover and microwave 6 minutes.
  • Drain carrots and rinse under cold water for several seconds.
  • Team carrot sticks with cheese sticks; carefully wrap with bacon.
  • Secure with toothpicks.
  • Place bundles on roasting rack and season generously.
  • Microwave one minute uncovered.

June 01, 2017


Water - 500 ml
Caster sugar - 65 gms
Grated orange zest  - 1 tbsp
Orange flavour liqueur - 120 ml


  • Pour water into 1 litre microwave safe measuring jug; add sugar and orange zest.
  • cook on high (100% power) for 4-5 minutes, until sugar dissolves and mixture boils; stir twice.
  • Stir orange flavour liqueur into orange mixture until well blended.
  • Serve warm, with fresh fruit or ice cream.

November 20, 2016


Cauliflower - 1 medium head
Water - 1/4 cup
Mayonnaise or salad dressing - 1/2 cup
Onion - 1 tsp (finely chopped)
Prepared mustard - 1 tsp
Salt -1/4 tsp
Shredded cheddar cheese -1 /2 cup


  • Place cauliflower and water in 11 /2 quart glass casserole. Cover with glass lid.
  • Microwave 9 minutes on high. Drain.
  • Combine mayonnaise, onion, mustard and salt in small mixing bowl. Spoon mustard sauce on top of cauliflower. Sprinkle with cheese.
  • Microwave 1 1/2-3 minutes on med. high (roast), to heat topping and melt cheese.
  • Let stand 2 minutes before serving.

November 16, 2016


Olive oil - 1 tbsp
Onion - 1 (chopped)
Spring onions - 2 (sliced)
Garlic clove - 1 (crushed)
Dried oregano - 1/2 tsp
Cumin powder - 1/2 tsp
Crushed tomatoes - 400 gms 
Double or whipping cream - 250 ml
Tabasco sauce to taste
Mild cheddar cheese - 115 gms (grated)
Fresh coriander leaves -1 tbsp
Tortilla chips - 175 gms
Coriander leaves to garnish


  • In a baking dish, place oil, onion, spring onions, garlic, oregano and cumin. Elevate dish on trivet or rack.
  • Cook onion mixture, covered, on high for 3 minutes, or until onion softens slightly, stirring halfway through cooking.
  • To onion mixture, add tomatoes, cream and tabasco sauce.
  • Cook on high for 7-8 minutes, until sauce thickens, stirring twice.
  • Meanwhile, in mixing bowl, toss grated cheese with coriander until well mixed.
  • Remove tomato sauce from oven. Pour half of sauce into jug; reserve.
  • Cover remaining tomato sauce in baking dish with half of tortilla chips and half of cheese mixture; pour over reserved tomato sauce. 
  • Add another layer of tortilla chips cheese mixture.
  • Cook on high for 4-5 minutes, until cheese melts and tomato sauce is bubbling, rotating dish halfway through cooking.
  • On heatproof surface, allow dish to stand for 5 minutes.
  • Garnish with coriander leaves before serving.

November 13, 2016


Water - 2 tbsp
White vinegar - 1/2 tsp
Egg - 1
Salt and pepper to taste
Parsley sprigs


  • Take one deep ramekin; break egg into ramekin.
  • In glass jug, heat water and vinegar on high for 45 seconds, or until boiling.
  • Meanwhile, with cocktail stick, pierce yolk of each egg to prevent bursting during cooking.
  • Over eggs, pour water carefully. Cover ramekin with microwave.
  • Cook eggs, covered, on medium for 45 seconds to one minute, until whites are opaque but not set.
  • Allow eggs to stand, loosely covered for one minute.
  • With slotted spoon remove eg from ramekin and drain over kitchen paper.
  • Transfer to serving dish; sprinkle with salt and pepper.
  • Garnish with parsley sprigs and serve immediately.

November 12, 2016


Mushrooms - 450 gms
Butter - 30 gms
Spring onion - 4 (sliced)
Garlic cloves - 3 (crushed)
Chicken stock - 175 ml
Dry sherry - 2 tbsp
Double or whipped cream - 2 tbsp
Salt - 1/4 tsp
Pepper to taste
Corn flour - 1 tbsp (dissolved in 2 tbsp of cold water)
White bread slices - 8 (toasted and cut in half)


  • Trim mushrooms and cut into quarters.
  • In microwave safe baking dish, place mushrooms, butter, spring onions and garlic. 
  • Cook on high for 5 minutes, stirring twice.
  • Into mushroom mixture, stir stock, sherry, cream, salt and pepper.
  • Cook mixture on high for 3 minutes. Stir in dissolved corn flour.
  • Cook on high for 3 minutes, or until slightly thickened, stirring halfway through cooking.
  • Arrange 4 pieces toast on each plate.
  • Laddle mushroom mixture over toast.


Nectarines - 3 (stoned and chopped)
Large plums - 3 (stoned and chopped)
Sugar - 100 gms
Orange juice - 120 ml


  • In 2 litre microwave safe glass bowl, combine chopped nectarines and plums, sugar and orange juice.
  • Cook on high(100% power) for 3-5 minutes, until tender, stirring twice.
  • Serve warm with ice cream.

July 09, 2016


Butter - 1/2 cup
Marshmallows-  5 cups(miniature) or 40 large
Crispy rice cereal - 5 cups


  • Place butter in glass baking dish. Microwave for about 1-1 1/2 minutes on Med or until melted.
  • Stir in marshmallows. Microwave for one minute on med.high.
  • Stir and continue cooking for about 1 1/2 to 2 minutes or until marshmallows are softened. Stir until smooth.
  • Mix in cereal. Press into baking dish. Cool until set.
  • Cut into squares. 

June 25, 2016


Corn cobs - 4
Season to taste


  • Husk, wash  and trim 4 ears of corn. Place cobs in 12*7" glass baking dish. Do not add any water, it is not necessary.
  • Cover dish of corn with plastic wrap and place in oven.
  • Microwave 7-10 minutes on high.
  • Corn may seem firm when removed from oven after microwaving. But cooking continues, so allow it to stand covered 2-5 minutes.
  • Season as desired.

May 23, 2016


Ripe mango - 1 (about 450 gms) peeled and cut into 1 cm chunks
Castor sugar - 100 gms
Water - 250 ml
Lemon juice  - 1 tbsp
Dark rum - 2 tbsp
Lime julienne to decorate


  • Pour water into one litre microwave safe bowl; add sugar.
  • Cook on high for 3-4 minutes, until sugar dissolves ad mixture begins to boil, stirring halfway through cooking.
  • Cook on high for 5 minutes longer, stirring occasionally.
  • Cover and refrigerate for about 45 minutes, or until chilled.
  • Puree mango chunks, lime juice and rum in blender.
  • Stir mango puree into cooled syrup.
  • Pour into square baking dish. On to surface, press dampened greaseproof paper.
  • freeze for about 3 hours, or until sorbet is partially frozen, stirring occasionally.
  • Again with mixer at medium speed, beat until smooth but still frozen.
  • Transfer to freezer proof dish; smooth surface. Cover and freeze until firm.
  • To serve; allow sorbet to stand at room temperature for 5-10 minutes to soften.
  • Decorate with lime julienne and serve immediately.

March 08, 2016


Fish fillets - 500 gms
Dry white wine - 1/2 cup
Butter - 100 gms
Tomato paste - 1 tbsp
Plain flour - 1 tbsp
Cream - 1/2 cup
Freshly ground black pepper
Freshly chopped parsley


  • Place fish, wine, butter, tomato paste and pepper in a shallow microwave safe dish.
  • Cook, covered on high powder for 4-5 minutes or until fish is just cooked.
  • Transfer fish to serving dish and cover while making the sauce.
  • Pour cooking liquid from fish  into a microwave safe jug. Stir in flour and cook on high power for 1-2 minutes.
  • Add cream, stir and cook on high powder for one minute.
  • Spoon sauce over fish and serve garnished with parsley.

February 24, 2016


 Medium size cup mushrooms - 12
Ginger - 1/2 tsp (finely grated)
Celery - 1/2 stick  (finely chopped)
bacon rasher - 1 (rind removed ad finely chopped)
Sour cream - 1/2 cup
Dill- 1/2 tsp (chopped)

To Decorate:
Bacon strips


  • Remove stems and wipe mushrooms with damp paper towel to clean.
  • Chop stems finely and combine with ginger, celery and bacon in a microwave safe bowl.
  • Cook on high powder for 2 minutes.
  • Cool then fold in sour cream and dill.
  • Spoon the mixture in each mushroom cup.
  • Decorate with bacon strips and serve.

October 13, 2015


Onion - 1 (chopped)
Long grain rice - 1 cup
Hot chicken stock - 2 cups
Watercress - 3 tbsp (finely chopped)
Parsley - 1 tbsp(chopped)
Chives - 1 tbsp (chopped)
Salt, pepper, paprika as required
Pinch of tarragon
Butter to taste


  •  Microwave butter 1/2 minute in casserole uncovered.
  • Add both onions; cover and microwave 2 minutes.
  • Stir in rice, salt, pepper and paprika. Pour in chicken stock and mix again.
  • Cover and microwave 18 minutes, mixing halfway through.
  • Stir in remaining ingredients and serve.
Note: Take 2.8 L casserole with cover and microwave setting is high.

August 31, 2015


Hot chicken stock - 900 ml
Ripe avocados - 2
Lemon juice - 1 tbsp
Onion powder - 1 tsp
Salt - 1/2-1 tsp


  • Pour chicken stock into a bowl and cover with a plate. Heat for 4 1/2 minutes at high powder.
  • Meanwhile halve avocados, remove flesh and mash very finely with lemon juice and onion powder. Alternatively, work to a puree in a blender or food processor.
  • Whisk into soup with salt. Cover and reheat for 3 minutes at high powder.
  • Pour into warm bowls and serve immediately.

November 26, 2014


Digestive biscuits - 175 gms (crushed)
Castor sugar - 50 gms
Butter - 75 gms

Cream cheese - 400 gms
Castor sugar - 75 gms
Eggs - 2
Vanilla essence - 1 tsp
Corn flour - 1 tbsp
Finely grated rind and juice of one lemon
Heavy cream - 150 ml
Sour cream - 150 ml


  • Melt butter,uncovered,for 2 to 2 1/2 minutes at defrost setting.stir in biscuit crumbs and sugar.Line a 20x5 cm (8x2 inch) round glass or pottery dish with cling film.Cover base and sides evenly with biscuit mixture.Leave uncovered and cook 2 1/2 minutes at full power.
  • For filling,beat cheese until soft and light then whisk remaining ingredients except sour cream. Pour into crumb case. Cook  10 to 12 minutes at full power. The cake is ready when there is some movement to be see in the middle and the top rises up slightly and just begin to crack.
  • Remove from oven and spread with sour cream which will set on top as the cake eves out and cools.
  • This creamy cheese cake is best made one day and eaten the next., pub-6783067284749878, DIRECT, f08c47fec0942fa0