108 00016 GB 17-06-2004 14:34 Pagina 1 ADear Consumer, dvice and suggestions on how our company can help you get the best from your microwave oven have come to us through various channels. Above all you asked us to teach you how to use your oven s functions autonomously, and to unveil some quick, easy ways of achieving perfect results every time. Your requests have prompted us to put together a recipe book with a fresh approach, designed especially to meet your needs. Take time to read the introduction and you will be amazed at how easy it is to transform your favourite recipes into equally mouth-watering microwave dishes. We haven t limited ourselves, however, to merely presenting a collection of enticing, no-fuss recipes; there are also several pages dedicated to explaining your oven functions, complete with tips on how to make great dishes. The modular design of the book allows you to insert pages so you can include your favourite recipes, and there is also space at the bottom of each page for notes, so you can add your own personal touch to our recipes. Happy cooking!
108 00016 GB 17-06-2004 14:34 Pagina 2 Microwaves are high frequency electromagnetic waves similar to those produced by radios and televisions. Although we can t actually see them, we can witness their effects. In just the same way that daylight passes through glass, plastic and air, microwaves pass through paper, glass, china and plastic. Microwaves are absorbed by water, oil and fats. They energise the molecules contained in these substances, causing friction, which in turn generates heat (just as rubbing your hands together produces heat). The amount of heat generated depends on the speed of the friction. Unlike traditional cooking methods in which heat is transferred from the container to the food, in microwave cooking heat is generated within the food and subsequently radiates outwards. Food continues cooking for several once removed from the microwave oven, which is the reason why standing time must be allowed after cooking. Microwa What are microwaves?
The Microwave Function 108 00016 GB 17-06-2004 14:34 Pagina 3 Explanation of functions Microwave intensity is measured in terms of output, or wattage. The higher the wattage, the quicker food is cooked. Adjusting the power output allows you to adjust cooking, just as you would by turning the temperature control knobs on traditional cookers and ovens. Microwave cooking is a great timesaver for the majority of foods, but this advantage is of secondary importance if you consider the flavour and nutritional values retained by foods such as fish, vegetables and fruit when cooked in the microwave. Your microwave allows you to do things that are simply unthinkable with a traditional oven, for example: defrost. heat food directly on the serving plate. prepare sauces without constant stirring. melt butter or cheese. The Grill Function The grill element mounted on the oven ceiling emits a radiating heat to give food a crisp texture and a golden appearance. To use this function, position food on the grill (if supplied), otherwise use the combination function of Microwave + Grill, using a container suitable for use with the grill function. This function is suitable for cooking gratins, ribs and chops. The Fan Assisted Function (if included on your oven) The cooking process with this function is identical to that of a traditional fan assisted oven. Hot air, produced by the heating element located behind the back wall of the oven, is distributed evenly by the fan. This function is recommended for cakes and pastries, meringues, soufflés, poultry and roast joints. Combination Cooking Both grill and fan assisted functions can be used in combination with the microwave function. Combine the microwave function with the grill or fan assisted functions to achieve amazing results in a short space of time.
108 00016 GB 17-06-2004 14:34 Pagina 4 The Crisp Function The Crisp Function is a feature unique to Whirlpool microwave ovens. This function allows combina-tion cooking using three different functions, and delivers results you would never have expected from a microwave oven. With the crisp function, microwaves are held and absorbed by the crisp plate, heating its entire surface. At the same time the energised microwaves and the grill element combine to cook food quickly and to brown top surfaces while bottom surfaces are crisped. Before cooking it is advisable to heat the crisp plate for 2 or 3 for foods that are traditionally browned or fried (e.g. eggs) and for small amounts of foods that require only brief cooking. Pre-heating is not necessary for foods that require longer cooking (pizza, cakes). Always use the rotating plate, which must be operating. The crisp plate is ideal for cooking pizza and savoury pies. Use this function to reheat ready-cooked pizza and other dough-based foods, to fry sausages and bacon, to cook meat, poultry, hamburgers or eggs as well as frozen foods (chips, fish fingers etc.). Sensors Some microwave ovens come equipped with sensors. Thanks to this technology, the weight and necessary defrosting and/or cooking time of food can be automatically calculated. With some models the sensor functions throughout cooking time, keeping a check on progress and modifying cooking as required.
108 00016 GB 17-06-2004 14:34 Pagina 5 One of the advantages of microwave ovens is the speed with which food can be defrosted. To help you determine ideal defrosting time, here are some useful tips, together with a table detailing specific foods. Once removed from the freezer and before defrosting in the microwave, meat, poultry, fish and seafood in general should be left at room temperature for a few. Casseroles, meat sauces and stews defrost better if they are stirred from time to time. Meat and fish lose liquid during defrosting and should therefore be placed in suitable containers. With large joints of meat, begin defrosting on full power and finish off with the power recommended for your oven. Small pieces of meat or fish (e.g. fillets) and vegetables such as peas can be cooked from frozen. If you are in the habit of freezing food you have prepared, use containers that can be put directly into the microwave. If you notice that some small parts are beginning to cook during defrosting, cover them with aluminium foil. Defrostin Defrosting For perfect defrosting, always allow standing time; this will vary according to the quantity of food.
108 00016 GB 17-06-2004 14:34 Pagina 6 FROZEN FOOD Quantity Power Time in (*) Tips Joints 1 kg 18-20 Turn half way through defrosting Stew 500 g 160W 8-10 Remove defrosted pieces Minced meat 500 g 8-10 Break the meat up during defrosting Pork cutlets 500 g 6-8 Turn half way through defrosting Sausages 500 g 4-6 Turn half way through defrosting Meatballs 500 g 500 W 5-7 Turn half way through defrosting Whole chicken 1 kg 18-20 Turn half way through defrosting Chicken portions 300 g 8-10 Turn half way through defrosting and cover with pieces of aluminium foil Half chicken 400 g 500 W 5-6 Turn half way through defrosting and cover with pieces of aluminium foil Whole fish 1 kg 15 Turn half way through defrosting (large) and cover with pieces of aluminium foil Whole fish 400 g 6-8 Turn half way through defrosting (small) and cover with pieces of aluminium foil Fillets of fish 400 g 6-8 Separate the fillets (in block) half way through defrosting Prawns 200 g 3 Remove already defrosted prawns Spinach 375 g 750 W 6-8 Break up during defrosting Mixed vegetables 250 g 750 W 4-6 Separate during defrosting Fruit 250 g 4 Separate during defrosting Bread (French stick) 500 g 6-8 Cake 1 slice 3-5 (sponge) Pastry 5 pastries 2 Sweet rolls 2 rolls 3 (*) The defrosting times shown are approximate.
108 00016 GB 17-06-2004 14:34 Pagina 7 Reheating food using traditional methods means running the risk that it will dry up, lose its aroma, its flavour and its original appearance. With the microwave function food is not reheated but regenerated, because the internal heating process brings all the natural fats and liquids to the surface again. In the space of just a few food once again has that freshly-cooked appearance. Important advice: Do not over-reheat, as this results in the same disadvantages of traditional reheating. Use clingfilm to cover food with a low moisture content in order to prevent drying. Do not cover food with a high moisture content, such as sauces or soups. Reheating food taken straight from the refrigerator takes longer than food at room temperature. For best results, heat small portions of food at a time. Reheatin Reheating
108 00016 GB 17-06-2004 14:34 Pagina 8 FOOD Quantity Power Time in (*) Tips Roast joint (slices) 150 g 750 W 2 Stew 300 g 750 W 3 Hamburgers 2 burgers 750 W 2 Meatballs 250 g 750 W 11/2-2 Heat uncovered Sausages/hot dogs 2 portions 2 portions 11/2-2 Lasagne 450 g 500 W 5-6 Pasta 200 g 750 W 2 Chicken portions 300 g 500 W 3-4 Heat uncovered Vegetables 250 g 750 W 11/2-2 Heat uncovered Canned vegetables 425 g 750 W 11/2-2 Discard most of the liquid, heat in a covered dish Soup 21/2 dl Jet 11/2-2 Heat uncovered Soups, sauces 21/2 dl 750 W 21/2-3 Only 2/3 fill (milk-based) the container Milk, coffee 2 dl 750 W 1-2 (*) The reheating times shown are approximate.
108 00016 GB 17-06-2004 14:34 Pagina 9 Converting your traditional recipes To prepare recipes not included in this cookbook, follow these handy tips: Reduce the amount of liquids. Reduce the amount of salt, pepper and herbs & spices in general. Add salt, pepper and herbs & spices only once food is cooked. Reduce the amount of fat, orleave it out all together if you prefer. Reduce cooking time by 1/3 or 1/2 compared to time normally taken when using traditional cooking methods. Cook vegetables with very little or no water and cover them with clingfilm. Remember that the greater the amount of food you prepare, the longer the cooking time. Food with high moisture content, such as fish, vegetables and poultry, cook more quickly and evenly. Begin with simple recipes, always checking cooking times and progress. Use these tables to help you calculate the right amount of ingredients for your recipes. Capacity dl l 1/2 water glass 1 1 water glass 2 2 1/2 glasses 1/2 5 glasses 1 Weight 1/4 cup 1/3 cup 1/2 cup 1 cup Flour 35 g 50 g 75 g 115 g Sugar 45 g 55 g 85 g 170 g Butter 60 g 90 g 125 g 250 g Rice 50 g 65 g 100 g 200 g Grated cheese 20 g 25 g 40 g 80 g Breadcrumbs 20 g 30 g 50 g 100 g Chopped walnuts 30 g 40 g 60 g 125 g
108 00016 GB 17-06-2004 14:34 Pagina 10 Utensils for use in microwave ovens must allow microwaves to penetrate them. Paper, plastic, glass and ceramic ware are ideal. To check whether a container is suitable for microwave use, place the empty container together with a glass of water in the oven. Switch the oven on at full power for one minute. When the minute is up the container should only be slightly warm. With the grill or fan assisted function, make sure the utensils withstand high temperatures. Do not use paper, plastic or wood with the grill function. With the crisp function, only use the crisp plate supplied. Metallic containers: are to be avoided since they form a barrier against the microwaves and can cause sparks inside the oven. Aluminium foil: small pieces can be used to cover small parts of food that would otherwise overcook (e.g. the ends of chicken legs, the tails of fish). Do not allow the foil to come into contact with the walls of the oven. Utensils Cooking Utensils Aluminium dishes: can be used, but must be placed on the rotating glass plate and must not be placed on the metallic grill supplied for the grill function; a distance of at least 1 cm must be left between the container and the walls of the oven. These containers should be used without lids. China and ceramic ware: these are suitable for use, although dishes with metallic decorations (e.g. gold) are to be avoided since they could be damaged. The same applies to coloured glass. Paper and plastic: make surethese can withstand temperatures inexcess of 120 C. Plastic: some types of plastic are not suitable for microwave cooking. Make sure that plastic containers are ovenproof. Do not use plastic containers with the grill function.
108 00016 GB 17-06-2004 14:34 Pagina 11 Refer to this table for the correct usage of materials used for the different oven functions. Material Microwave Grill Combination function function function Ovenproof yes yes yes glass (1) Glass in general (1) yes no no Ceramic-glass and ovenproof ceramic yes yes yes ware (1) Terracotta yes yes yes Ovenproof yes yes yes china Ovenproof yes no no plastic Aluminium yes yes yes foil/ dishes Metal no yes no Paper yes no no (1) Without metallic parts or trims
108 00016 GB 17-06-2004 14:34 Pagina 12 Useful tips For best results from cooking, defrosting and reheating functions, always refer to the relevant tables. As previously mentioned, standing time is of great importance in microwave cookery. Even though food is removed from the oven before being fully cooked, during the 5-10 of standing time the internal temperature of the food continues to increase, thus completing cooking. Therefore, always allow for standing time, which, according to foods, will be the following: Meat: approximately 15 Vegetables: approximately1-2 Potatoes: approximately 5 Sweets: approximately 5-10. Salt and herbs & spices should be added after cooking. Prick small holes in food with skin or peel (chicken, potatoes, and sausages) to allow steam to escape. Small pieces cook more quickly than large pieces. Cut food into pieces of equal size for uniform cooking. Bear in mind that microwave ovens cook from the outside towards the middle, therefore place the thickest parts of food towards the outside of the plate and the thinnest parts towards the middle, protecting thin pieces with aluminium foil which can be removed half way through cooking. Even sized portions of food (meatballs, potatoes) should be placed in a circle, leaving the middle of the plate empty. Do not cook whole eggs: the eggshell would break, damaging the oven, before the egg was fully cooked. To avoid spitting, heat food in covered containers, use clingfilm when cooking vegetables and stew, and baking paper when cooking meat or poultry. Cooking time depends on the density of food: minced meat and mashed potatoes will cook more quickly than steak and whole potatoes. Tips
108 00016 GB 17-06-2004 14:34 Pagina 13 Cooking Table MEAT Quantity Crisp Fan assisted 1) Grill Standing +Microwave +Microwave time Roast 1 kg 20 min 40-45 min 15 min pork 175 C - 160 W Increase cooking time by 3 min. per 100 g. If the roast browns excessively, cook for 15 min. using the Crisp function +5 min. using the microwave function at 650 W. Roast 1 kg 15-18 min 30-35 min 15 min veal 175 C - 160 W Turn half way through cooking. Increase cooking time by 1 min. per 100 g. Pork thick 1 kg 22-24 min 30-35 min 10 min chops thin 1 kg 18-20 min 25-30 min 10 min Turn half way through cooking. 350 W Leg 1.5 kg 30-35 min 15 min of lamb Increase cooking time by1-2 min. per 100 g. If the meat browns excessively, interrupt the crisp function and continue using the microwave function at 650W Hamburgers 4 burgers 12-14 min 14-16 min Turn half way through cooking. 500 W Roast Beef 1 kg rare 10-12 min 15 min medium 12-14 min 15 min well done 14-16 min 15 min Turn half way through cooking. Increase cooking time by 1-2 min. per 100 g. Sausages 200 g 4-5 min 7-9 min 400 g 7-8 min 10-12 min 350 W Preheat the crisp plate for 2-3. Turn half way through cooking. Kebabs 600 g 12-15 min 15-20 min 350 W For microwave ovens with a 34 l capacity, preheat the crisp plate for 3 min. and increase cooking time by 10-15%. The cooking times shown are approximate. 1) If your oven is equipped with this function.
108 00016 GB 17-06-2004 14:34 Pagina 14 Cooking Table POULTRY Quantity Fan assisted 1) Grill Crisp Standing + Microwave +Microwave time Whole 1.2 kg approx. 30 min 25 min 15 min chicken 175 C - 350 W Place the chicken breast upwards on the crisp plate. If it browns excessively, use the microwave function at 750 W for the last few of cooking. Increase cooking time by 2 min. per 100 g. Chicken 800-1000 g 23-26 min approx. 25 min16-18 min 10 min portions 175 C - 350 W 350/500 W Roast 400 g 10-12 min 8-10 min 15 min Turkey 800 g 14-16 min 14-16 min Increase cooking time by 2 per 100 g. Insert a skewer into the thickest areas of flesh to check if the meat is cooked: when the liquid runs clear, it is cooked. For 34 l capacity microwave ovens, preheat the crisp plate for 3 and increase cooking time by 10-15% 1) If your oven is equipped with this function. FISH Quantity Microwave Grill Crisp Standing + Microwave time Whole 500 g 6-8 min 7-8 min 3-4 min. fish 800 g 10-12 min 10-12 min 4-5 min. 1 kg 14-16 min 12-15 min 5-6 min. 650 W 650 W/500 W Pierce the skin. Cover and cook using the microwave function. Fish, fillet 400 g 500 g 5-6 min 6-9 min 3-5 min 5-6 min 2-3 min. 2-3 min. 650 W Cover before cooking. Preheat the crisp plate for 2 1/2. Turn half way through cooking Salmon 2 cutlets 5-7 min 5-6 min 5 min 2-3 min cutlets 4 cutlets 8-10 min 7-8 min 6-7 min 2-3 min (150-200 g/piece) 500 W 500 W Plaice, 400 g 4-5 min 2-3 min fillet 650 W Trout 2 5-7 min 2-3 min (approx. 200 g/piece) 4 8-10 min 2-3 min 650 W Squid 800 g 15-18 min 500-750 W Prawns 500 g 7-8 min / 500 W The cooking times shown are approximate.
108 00016 GB 17-06-2004 14:34 Pagina 15 Cooking Table VEGETABLES Quantity Microwave Crisp Standing 750 W time Broccoli 300 g 500 g 3-4 min 6-8 min 1-2 min 1-2 min Artichokes 1 2 4-5 min 6-8 min 3-4 min 3-4 min Cut into halves with hearts upwards. Carrots 300 g 3-4 min 3-4 min medium sized 400 g 6-8 min 3-4 min Cauliflower 300 g 3-4 min 1-2 min 500 g 6-8 min 1-2 min Brussels 500 g 6-9 min 2-3 min Sprouts medium sized Fennel 300 g 3-4 min 1-2 min Mushrooms 500 g 3-5 min 3-4 min Sweetcorn 500 g (2) 10-12 min 2-3 min Aubergines 500 g 5-6 min 8-10 min 2-3 min Diced or sliced. Potatoes 250 g 4-5 min 8-10 min 3-4 min 400 g 5-6 min 12-14 min 3-4 min 500 g 7-8 min 15-18 min 3-4 min Cut into quarters for microwave function and into halves for crisp function. Potatoes 1 4-6 min 5 min (Jacket - approx. 2 8-10 min 5 min 250g each) 412-15 min 5 min Prick before cooking. Peppers 2 5-7 min 7-8 min 1-2 min 4 8-10 min 10-12 min 1-2 min Peas 250 g 5-6 min 2-3 min Tomatoes 400 g 2-3 min 1-2 min Cut into quarters. Leeks 300 g 3-4 min 2-3 min Sliced. Spinach 500 g 7-9 min 3-4 min Courgettes 500 g 2-3 min 6-8 min 1-2 min Add 1-2 tablespoons of water to vegetables before cooking. Standing time is only necessary for the microwave cooking function. The cooking times shown are approximate.
108 00016 GB 17-06-2004 14:34 Pagina 16 Cooking Table FROZEN Quantity Crisp FOOD min. Pizza 200 g 6 300 g 7 400 g 8 500 g 9 600 g 10 Times given are for thin base pizzas. For ready-cooked pizzas increase cooking time by 1 minute. Quiche 200 g 5 and Pies 300 g 7 400 g 9 500 g 11 600 g 13 Preheat the crisp plate for 2. Add 1 tablespoon of oil. Hamburgers 2 7 4 9 Preheat the crisp plate for 2-3. Add 1 tablespoon of oil. Fish 200 g 6 fingers 300 g 8 400 g 9 Preheat the crisp plate for 2-3. Add 1 tablespoon of oil. Chips 200 g 8 300 g 9 400 g 10 500 g 12 Preheat the crisp plate for 2-3. Add 2 tablespoons of oil and arrange the fish fingers so that they do not overlap. For a golden colour increase cooking time by 1-2. Mixed 200 g 4 vegetables 300 g 5 400 g 6 500 g 8 600 g 10 Preheat the crisp plate for 2. Add 1 tablespoon of oil. Stir 3 times during cooking. Mixed vegetables can also be cooked in the microwave at 750 W. The cooking times shown are approximate.
108 00016 GB 17-06-2004 14:34 Pagina 17 Index Index Hors d oeuvres Soups Pasta and Rice Poultry and Game Meat Fish Vegetables Sauces Cakes and Desserts
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108 00016 GB 17-06-2004 14:35 Pagina 19 Thanks to the crisp function on your microwave oven, you ll find that preparing tasty nibbles and unusual hors d oeuvres is now child s play. You can make crispy bread with creative fruit or vegetable toppings, or savoury pies as an alternative to traditional first courses. Hors d o Hors d oeuvres Useful tips: Always heat the crisp plate for 2-3 ; this ensures crisp bases and cuts down on preparation time. When buying frozen food, always read the cooking instructions on the pack; microwave preparation/cooking instructions are often given.
108 00016 GB 17-06-2004 14:36 Pagina 20 crisp 5 min. min. 4-5 Hors d o English breakfast Serves 2 2 eggs 4 rashers of bacon 2 tomatoes, halved or sliced 1. Preheat the crisp plate for 2. 2. Arrange the bacon and tomatoes on the crisp plate, adding a drop of oil if the bacon is very lean. Cook on crisp for 2. 3. Turn the bacon and tomatoes and cook on crisp for another 2-3. 4. Crack the eggs on top of the bacon and cook on crisp for a further 45 seconds. 5. Serve with toast.
108 00016 GB 17-06-2004 14:36 Pagina 21 Sausage Rolls crisp 6-7 20 min. 95 g of flour 1 pinch of salt 8 g (1 1/2 teaspoon) of baking powder 1 tablespoon of butter or margarine 50 ml of milk mustard 5 grill sausages (small) 1. Mix the flour, salt and baking powder. Rub the fat into the dry ingredients and stir in the milk. Knead to obtain a smooth dough. 2. Roll the dough out to a rectangle measuring 20x15 cm. 3. Spread the mustard evenly over the dough. Cut into 5 equal strips. 4. Roll the sausages up in the dough and place them on the crisp plate. Cook on crisp for r 6-7, or until the pastry is golden brown. Savoury Pie /6 crisp Cooking time pie shell: min. 4-5 9-11 30 min. Cooking time whole pie: min.(20/27l) 20/27 l 34 l flour 200 g 270 g butter or margarine 125 g 150 g tablespoons of water 2 2 1/2 Filling ham 150 g 175/200 eggs 2 3 cream + milk 2 dl 3 dl Gruyere cheese 150 g 200 g salt, paprika 1. Make up the pastry and allow it to rest in the refrigerator for about 30. 2. Meanwhile, grate the cheese and dice the ham. Mix the eggs, cream, milk, salt and paprika together in a mixing bowl. 3. Roll out the pastry and use it to fully line the crisp plate. Prick all over with a fork and trim round the edges of the plate. 4. Bake the empty pie shell for 4-5 on crisp. 5. Remove from oven, add the ham and cheese and cover evenly with the egg mixture. 6. Cook on crisp for a further 9-14. Hors d 12-14 min.(34l) For a special touch: Substitute the ham and eggs with other ingredients, for example bacon, broccoli, leeks, courgettes or fish.
108 00016 GB 17-06-2004 14:36 Pagina 22 Spanish Omelette crisp 11-13 10 min. 260 g of frozen diced potatoes 1 finely chopped onion 4 eggs 2 tablespoons of milk oil salt, pepper 1. Place the diced potatoes on the lightly oiled crisp plate and cook on crisp for 6. 2. Mix in the onion and cook for a further 3 on crisp. Mix once during cooking. 3. Meanwhile, beat the eggs together with the milk in a mixing bowl, add the salt and pepper. 4. Pour the egg mixture over the potatoes in the crisp plate and cook for 2-3 on crisp. 5. Serve hot or cold, accompanied by a side salad. For a special touch: If you prefer a really golden omelette, cook for 3-4 longer on crisp. Hors d o Italian Onion Bread crisp 27 500 g of finely sliced onion 300 g of flour 2 whole eggs + 2 yolks 2 dl of milk 90 g of lard 15g of baking powder salt, pepper 1. Cook the onion in the crisp plate for 15 using the crisp function. 2. Mix the remaining ingredients together in a mixing bowl, add 3/4 of the onions and mix again. 3. Wash, dry and oil the crisp plate. Flatten the dough mixture out evenly in the plate and top with the remaining onions. 4. Cook on crisp for 12. 10 min.
108 00016 GB 17-06-2004 14:36 Pagina 23 Mini Pizzas 2 slices of coarse bread 4 tablespoons of tomato sauce 6 anchovy fillets 6-8 stoned olives 50 g of mozzarella cheese oregano salt, oil grill 5 min. 3-5 1. Spread the tomato sauce over the bread. 2. Arrange the anchovies and olives on top, add the oregano, a pinch of salt and drizzle with oil. 3. Cover with the chopped mozzarella cheese. 4. Cook using the grill function only for 3-5, until the mozzarella begins to melt and become golden. Hors d
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108 00016 GB 17-06-2004 14:37 Pagina 25 Soups Your microwave oven allows you to cook, reheat and defrost all kinds of soups imaginable in a remarkably short time. Home-made soups made from fresh vegetables are prepared in the usual way; for cooking times, see individual recipe recommendations. Broth must be boiled on maximum power in a covered container for 20 and given another 20 standing time. Before cooking, packet soups must be mixed to water as per the instructions given by the manufacturer on the packet. Soups Useful tips: Always use containers large enough to comfortably hold the ingredients plus the broth. When reheating soup do not fill the container more than 2/3 full. Soups must be covered before cooking. Cream, purée, cheese etc. must only be added after cooking.
108 00016 GB 17-06-2004 14:37 Pagina 26 microwave 15 min. 26-33 Soups Tomato Soup 750 g of ripe tomatoes 2 tablespoons of olive oil 1 finely sliced onion 1 clove of garlic, crushed 1 tablespoon of tomato sauce 1 finely chopped carrot 5 dl of vegetable or chicken stock 1 teaspoon of sugar 1. Slit the tomatoes and cook at 750 W for 6-8 until the skins slip off easily. Peel and chop the tomatoes. 2. Place the oil, garlic and onion in a shallow dish and cook uncovered at 750 W for 3-4. 3. Add the tomato sauce, the chopped tomatoes and finely chopped carrot, cover and cook at 750 W for 4-5. 4. Stir in the sugar. 5. Cover once again and cook for 8-10 at 750 W. 6. Stir until the mixture is fully blended. 7. Cover with the vegetable or chicken stock and cook uncovered for 5-6 at 750 W. For a special touch: Add a few leaves of fresh basil and some pepper, or prepare some scrambled eggs to add to the soup just before serving.
108 00016 GB 17-06-2004 14:37 Pagina 27 Tasty Fish Soup microwave 15 20 min. 400 g of fresh or frozen fillets of fish 100 g shelled prawns 1 onion 1 pepper 50 g of celeriac 200 g of peas 4 ripe tomatoes 1 tablespoon of butter or margarine 1 vegetable stock cube 31/2 glasses of water 1/2 teaspoon of tarragon 2 1/2 ml of saffron 1 small bunch of parsley salt 1. Dice the fillets. 2. Wash and slice the pepper and the onion. 3. Peel and finely dice the celeriac. 4. Place the vegetables in a 2 l. container. 5. Cover and cook for 5 at 750 W. 6. Add the fish, stock cube, chopped tomatoes, herbs, peas and 2 glasses of water. 7. Cover and cook at 750 W for 8. 8. Add the remaining water and the prawns and cook on full power for a further 2. 9. Salt to taste and sprinkle with parsley. Soups For a special touch: Add extra flavour with garlic or lemon juice. Dry white wine may be used to substitute one glass of water. Cream of Mushrooms soup microwave 18-21 10 min. 250 g of mushrooms, wiped and sliced 2 tablespoons of butter or margarine 1 small onion, finely sliced 11/2 tablespoons of flour 250 ml of milk 1/2 l of vegetable stock salt and pepper or soya 1. Melt the butter in a pyrex dish for 1-2 at 500 W. 2. Add the mushrooms and onion and cook for 8 at 750 W, stirring half way through cooking. 3. Stir in the flour. 4. Add the stock, stirring continuously. 5. Cook at 750 W for 6-7 stirring twice during this time; stir in the milk. 6. Cook for 3-4 at 750 W. 7. Stir well and serve. For a special touch: Garnish with freshly chopped parsley and serve with crusty bread.
108 00016 GB 17-06-2004 14:37 Pagina 28 Cream of Asparagus and Cheese Soup microwave 28-34 750 g of fresh asparagus 2 finely sliced onions 1 l of stock 3 tablespoons of olive oil 125 g of cream cheese salt, pepper 10 min. 1. Place the oil and onion in a pyrex dish. 2. Cook uncovered for 3-4 at 750 W. 3. Cut off the asparagus tips and set them aside. 4. Chop the asparagus into 5 cm pieces (approx.), taking care to trim off the woody ends. 5. Cook uncovered for 5 at 750 W. 6. Add the stock and cook for a further 15-20 at 500 W, mixing from time to time. 7. Stir in the cream cheese and whisk to a smooth cream. 8. Add the asparagus tips. 9. Reheat at 750 W for 5-6. For a special touch: If you are fond of herbs, try adding two teaspoons of dill along with the asparagus tips. Soups Cream of Pumpkin Soup microwave 20 1 large onion 800 g of pumpkin 200 g of cream 5 dl of boiling broth 2 egg yolks salt, pepper 1. Peel the pumpkin and finely dice the flesh. Finely slice the onion and place the vegetables in a large mixing bowl. 2. Pour in the boiling stock, cover and cook for 20 at 650 W. 3. Once cooked, whisk the ingredients using a blender, add the cream and blend to a smooth consistency. 4. Add salt and pepper to taste, allow to stand for a few and then serve with crusty bread. For a special touch: Garnish with freshly chopped parsley. 15 min.
108 00016 GB 17-06-2004 14:37 Pagina 29 Onion Soup Serves 2 200 g of onions 2 tablespoons of butter or margarine 21/2 glasses of stock 1 bay leaf salt, pepper microwave 10 10 min. 1. Peel and slice the onions. 2. Place them in a dish with the butter. 3. Cover and cook for 4 at 750 W. 4. Add the stock and the bay leaf and continue cooking, on full power, for 5-6, until the soup comes to the boil. 5. Add salt and pepper. For a special touch: Pour the soup into two soup-plates. Cut the two slices of bread into cubes and add them to the soup-plates, sprinkling with 40 g of grated Parmesan cheese. Grill one plate at a time in the microwave until the cheese has melted Soups and become golden.
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108 00016 GB 17-06-2004 14:38 Pagina 31 Microwave cooked risotto will surprise even the most discerning of chefs. Mix them just twice during cooking for perfect results. Reheating rice and past dishes is easy and gives great results: simply cover, microwave for a few and your dish will have all the appearance of freshly cooked food. Pasta Pasta and Rice Useful tips: Always use containers large enough to comfortably hold the ingredients plus the broth. Liquids to be added to rice or pasta before microwave cooking must be boiling and the quantity must be double that of the rice or pasta. Always allow standing time, which is necessary to complete the cooking of rice and pasta dishes.
108 00016 GB 17-06-2004 14:39 Pagina 32 Pizza Pasta (20 l oven) (27 l oven) (34 l oven) For the dough flour 170 g 200 g 250 g fresh yeast 10 g 10 g 15 g water 100 ml 100 ml 150 ml oil 1 tablespoon 1 tablespoon 2 tablespoons salt For the topping tinned tomatoes 200 g 200 g 350 g mozzarella cheese 100 g 125 g 175 g salt, oregano, a drizzle of oil crisp 10-11 20 l oven 14-15 34 l oven 2 h 30 min. 12-13 27 l oven 1. Blend the yeast in the water, which must be warm (37 C). Place the flour in a mixing bowl, add the blended yeast, the oil and salt. Mix well and then knead to a smooth, elastic dough. Cover the dough and leave to rise in a warm place for approximately 2 hours. 2. Lightly oil the crisp plate. 3. Flatten the dough out with your hands until it fills the entire crisp plate, then prick all over with a fork. 4. Drain and chop the tinned tomatoes and spread them evenly over the dough. Add the diced mozzarella cheese, the oregano, salt and drizzle with oil. For a special touch: For alternative pizza toppings, try ham, olives, artichokes, vegetables, seafood etc...
108 00016 GB 17-06-2004 14:39 Pagina 33 Lasagne combination 1 hour microwave + grill 15-18 200 g of lasagne (pasta sheets) 1 tablespoon of oil 100 g of mozzarella or cheddar style cheese salt 20 g of butter 50 g of grated Parmesan cheese béchamel sauce (see chapter on sauces) meat sauce (see chapter on sauces) Pasta Pie combination 5-15 min microwave + grill 10-12 100 g of pasta or left-over ready dressed pasta 4 eggs 6 tablespoons of grated cheese 4 tablespoons of milk or cream 40 g of butter salt and pepper, grated nutmeg 1. Prepare the béchamel and meat sauces following the recipes given in the sauces chapter. 2. Cook a few sheets of lasagne at a time in boiling salted water, with a tablespoon of oil added to prevent them sticking together. Drain them and lay them flat on a damp teatowel. 3. Spread 2 tablespoons of meat sauce over the bottom of a dish, arrange the lasagne on top, cover with meat sauce, béchamel, diced cheese and grated Parmesan. 4. Continue adding layers in this way until you have finished all the ingredients. Finish off with a generous sprinkling of Parmesan cheese and a few knobs of butter. 5. Place the dish on the rotating plate and cook on combination grill and microwave at 350 W for 15-18. Pasta For a special touch: Try substituting the meat sauce with a pesto and béchamel sauce, building up layers in the same way. 1. In a bowl, beat the eggs together with the salt, pepper and nutmeg. 2. Add 3 tablespoons of grated cheese plus four tablespoons of milk or cream. 3. Place the cooked pasta in a buttered microwave-proof pyrex dish. 4. Cover with the milk and egg mixture. 5. Sprinkle with the grated cheese. 6. Cook on combination grill + microwave at 350 W for 10-12 until the pie is golden brown. For a special touch: At point n. 2. try adding some chopped ham or peas (boiled or tinned).
108 00016 GB 17-06-2004 14:39 Pagina 34 Mushroom and Saffron Risotto microwave 20-22 1 small onion, chopped 1 clove of garlic, pressed 25 g of butter 30 g of dried mushrooms 2 1/2 ml of saffron 350 g of rice 1 dl of dry white wine 50 g of grated cheese 7 dl of stock salt 30 min. 1. Soften the mushrooms in warm water, chop finely and place them together with the chopped onion and butter in a microwave- proof dish; cover and cook for 4 at 750 W, stirring once. 2. Add the rice and wine, stir and allow to evaporate, uncovered, for 3 at 750 W. 3. Pour in the boiling stock and saffron. Stir, cover and cook at 750 W for 6-7. 4. Continue cooking, covered, at 750 W for 7-8. Remove from the oven, add the grated cheese and mix well. Finally, salt to taste and allow to stand for a few before serving. Pasta Polenta microwave 20-23 10 min. 2 l of water 400 g of yellow cornmeal flour 2 teaspoons of salt a drop of oil 1. Place the water in a large bowl, add the oil and bring to the boil for 12-15 on maximum power. 2. Add the salt and cornmeal, mixing well. 3. Cover and cook at 750 W for 5. Reduce power to 500 W an cook for a further 15-18. 4. Remove from the oven, mix well using a whisk and check the consistency. If the mixture is too liquid, continue cooking to achieve the desired consistency. For a special touch: Allow the polenta to cool. Cut into rectangles 2 cm thick and place them on the crisp plate. Cover with meat sauce (see recipe in chapter on sauces), sprinkle with grated cheese and a few knobs of butter. Place the crisp plate on the rotating plate and cook on crisp for 7-8, until the dish is crisp and golden on top.
108 00016 GB 17-06-2004 14:39 Pagina 35 Semolina Gnocchi 300 ml of semolina (250 g) 1 l of milk 100 g of soft butter or margarine 200 ml of Parmisan 3 egg yolks 2 tablespoons of breadcrumbs salt, pepper, a pinch of nutmeg microwave crisp 30 min. + cooling time 10-12 1. Pour the semolina with a pinch of salt into a microwave proof dish. Place the milk in a separate microwave dish and cook at 750 W for 8-10, until it comes to boiling point. Pour the boiling milk into the semolina, mixing quickly to ensure no lumps form. 2. Cook the mixture uncovered for 4-5 at 750 W. Mix several times to prevent the semolina sticking to the bottom of dish. 3. Once cooked, add 2 tablespoons of butter, 2 tablespoons of greated cheese, 3egg yolks, salt, pepper and nutmeg. 4. Use a spatula to spread the semolina out evenly in a buttered dish to a Pasta thickness of about 1 cm. Leave to cool. 5. When the semolina is cold, cut out circles of about 3 cm in diameter. 6. Lightly butter the crisp plate. 7. Arrange the gnocchi on the crisp plate, dot with butter and sprinkle with grated cheese. 8. Arrange more layers pyramid-style on top, remembering each time to dot with butter and sprinkle with cheese. 9. Sprinkle the prepared dish with more greated cheese and breadcrumbs and cook on crisp for 10-12, until golden brown on top. 10. Finally, sprinkle with grated cheese and breadcrumbs and bake on crisp for another 10-12 until the gnocchi are golden brown.
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108 00016 GB 17-06-2004 14:40 Pagina 37 Poultry and Game Chicken, turkey, duck and wildfowl can be cooked in the microwave in all manners (boiled, roast, stewed etc.), giving excellent results. Roast chicken is delicious cooked using the microwave + fan assisted function. Poultry can be defrosted in the microwave (see defrosting table for details). For a golden chicken, cook the bird on crisp or with the microwave + grill function. Poultry Useful tips: If you are cooking a whole chicken, tuck the wings into the body as tightly as possible. A skewer can be placed through the chicken to help secure the wings. To prevent the wings drying out, cover them with aluminium foil, which should be removed half way through cooking. Make sure that the aluminium foil does not come into contact with the walls of the oven. Prick the skin of the chicken all over with a fork before cooking. For a perfectly cooked stuffed chicken, increase cooking time by about 4. When cooking chicken portions, place the smallest or thinnest parts in the centre of the plate, which food is heated last.
108 00016 GB 17-06-2004 14:40 Pagina 38 crisp 5 min. 20-22 Grilled Chicken Poultry 1 1.2 kg chicken (approx.) salt, pepper herbs (rosemary, thyme, sage) 2 tablespoons of oil 1. Wash and dry the chicken and then cut it in half. 2. Blend the oil, salt, pepper and herbs together and brush the chicken with this mixture. 3. Place the chicken on the crisp plate with the skin upwards. 4. Cook the chicken halves for 20-22 on crisp. 5. To check cooking, insert a skewer into the thickest part of the flesh. The chicken is cooked when the liquid runs clear.
108 00016 GB 17-06-2004 14:40 Pagina 39 Spicy Chicken Samosas microwave crisp 8-10 10 min. 2 chicken fillets, skinned and chopped into small cubes 3 cloves of garlic 1 jar of black bean sauce 1 root ginger, grated 1 bunch of spring onions, sliced thinly 2 tbsp. of chopped fresh coriander grated rind of 1 lemon 1/2 green pepper 1 red chilli 75 g / 3 oz of button mushrooms, sliced 3 tbsp. of vegetable oil 1 pack of filo pastry 50 g / 2 oz of butter, melted crisp 10 min. 1. Marinate the first seven ingredients above together over-night. 2. Chop finely the green pepper and red Poultry chilli. Put aside with the mushrooms. 3. Heat the oil in a large frying pan or wok. When hot, add the chicken, onion etc. and stir fry until the chicken is cooked. Then add the chopped vegetables and cook for a further 3-5. Allow to cool slightly. 4. Unroll the filo pastry and cut lengthways into strips approx. 3 wide. Brush the first strip, keeping the rest of the pastry covered with a damp tea towel. 5. Place a heaped teaspoon of the chicken mixture into one corner of the filo, forming a fresh triangle with each turn until all the pastry is used up. 6. Continue using up the rest of the chicken. Brush each Samosa with butter. Place 5-6 on the crisp plate and cook on Crispgrill in the Talent Microwave for 5. Turkey Slices with Walnuts 12-15 4 slices of turkey 50 g of finely chopped walnuts 2 cloves of garlic, crushed 30 g of butter 1 tablespoon of oil 1 small onion 1 tablespoon of vinegar salt, pepper 1. Grind the walnuts and finely slice the onion. 2. Place the oil and butter together in the crisp plate and reheat for 2. 3. Add the onion and garlic and cook on crisp for 2, stirring a couple of times. 4. Add the slices of turkey and cook on crisp for 4-6, mixing from time to time. 5. Add the vinegar, a little salt and pepper and cook again on crisp for 1 minute. 6. Add the walnuts and cook on microwave power at 500 W for a further 3-4. 7. Serve hot. For a special touch: Together with the walnuts, try adding 150 ml of orange juice or pink grapefruit juice.
108 00016 GB 17-06-2004 14:40 Pagina 40 Quail with Chanterelle Mushrooms crisp 21-24 10 min. 4 quail 400 g of chanterelle mushrooms 100 g of butter 1/2 l of water 150 g of cream garlic, parsley salt, pepper 1. Place 50 g of butter on the crisp plate and reheat on 2. 2. Add the quail and cook on crisp for 5, turning half way through cooking. Remove from the crisp plate and keep warm. 3. Remove the butter used for cooking and add fresh butter. Add the mushrooms (wiped clean but not washed), the garlic and chopped parsley and cook on crisp for 5-6, stirring twice during cooking. 4. Return the quail to the plate, add the water, salt and pepper and cook for a further 9-11 on crisp. 5. Remove the quail and some of the mushrooms and keep them warm. 6. Blend the juices from cooking with the cream and add salt and pepper. 7. Serve the quail with the mushrooms and the sauce poured over the top. Duck with Orange Sauce Poultry crisp 12 1 1 Kg duck (approx.) butter 5 oranges 1 glass of white wine salt 10 min. 1. Put a little salt and a knob of butter inside the duck. 2. Grease the crisp plate with a little butter or oil. 3. Preheat the crisp plate on crisp for 2-3. 4. Place the duck on the crisp plate breast upwards and cook for 12 on crisp, turning half way through cooking. 5. Pour the white wine into the crisp plate towards the end of cooking, and allow to cook for a few. 6. Check the meat is cooked by inserting a skewer into the thickest parts of the flesh. 7. Peel an orange and cut the peel into thin strips, which must be parboiled in extremely hot water for 1-2 at 750 W. 8. Squeeze two oranges. Skim the fat from the juices from the duck and add the orange juice and the thin strips of peel. 9. Heat the sauce on microwave power for 1-2 and serve the duck with the sauce poured over. 10. Garnish with thin slices of orange.
108 00016 GB 17-06-2004 14:41 Pagina 41 Chicken in Wine Sauce 1 1 kg chicken (approx.) 2 tablespoons of butter or margarine 1 tablespoon of sweet paprika or soya 3-4 basil leaves 150 ml of dry white wine For the sauce: 100 ml of cream 1 tablespoon of cornflour a pinch of spiced salt 1/2 bitter almond To garnish: 200 g of black or white grapes 20 g of flaked almonds Microwave 30 min. 15-16 1. Wash and dry the chicken, cut into portions and remove fatty parts. 2. Place the butter or margarine in a dish, then cover and melt at 500 W for one minute, mix in the sweet paprika or soya and brush this mixture over the chicken. Place the chicken in the dish and add the basil and wine. 3. Cover and cook for 12 at 750 W. 4. Mix the cream with the cornflour and pour over the chicken. Continue cooking, covered, for 2-3 at 750 W. Add salt if required, and the grated almond. 5. Cut the grapes in half and remove the seeds, toast the flaked almonds. 6. Place the chicken on a serving plate and garnish it with the grapes and almonds. Poultry
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108 00016 GB 17-06-2004 14:41 Pagina 43 Meat Meats cooked in a microwave oven take half or third the time of those cooked using traditional methods. Roast, braised and stewed meats are always tender and moist because they cook from the inside, and they are not dried out by heat as in a traditional oven. It is always best to roll and tie joints before cooking. If the cut of meat is uneven, it is advisable to cover the thinnest part with aluminium foil, which should be removed half way through cooking. Large cuts of meat such as roast joints cook better with the combination microwave + fan assisted. Use the grill or crisp function for small pieces of meat like cutlets or fillets. At the end of cooking time roasts and stews should be allowed to stand for approximately 15 before serving. Meat Useful tips: Add salt and herbs & spices only after cooking. Special bags designed for cooking make it possible to keep in all the flavour while cooking roasts and to prevent fat spitting over the oven walls. To ensure meat is cooked evenly, turn roasts half way through cooking. For casseroles, begin cooking on full power. Half way through cooking time, stir and reduce power by half. Use the crisp function for cooking small cuts of meat. Meat can be finished off in the oven even after being sliced.
108 00016 GB 17-06-2004 14:42 Pagina 44 Microwave 15 min. 20-22 Meat Pork with Onions and Peppers 400 g of diced pork 1-2 onions 2-3 peppers (choose different colours) 2-3 tablespoons of oil or soya 1 tablespoon of potato starch + 2 tablespoons of water 2 tablespoons of cream + a little milk. salt and pepper 1. Peel and slice the onions, de-seed the peppers and cut into thin strips. 2. Place the meat and onions together with the oil or soya in a microwave-proof casserole dish and mix well. 3. Cover and cook for 10 at 750 W. 4. Add the peppers, mix, cover and continue cooking for 8-10 at 500 W. Reduce the power if the casserole boils too hard. 5. Mix the starch with the water and pour over the meat, cover and continue cooking for a further 2 at 750 W. 6. Thin the cream with a little milk, stir into the casserole, cover and leave to stand for 10 before serving.
108 00016 GB 17-06-2004 14:42 Pagina 45 Veal Cutlets with Tomato Sauce microwave crisp 13-14 10 min. 4 veal cutlets 4 slices of bread 4 fresh tomatoes 4 large onions, chopped 1 glass of dry white wine 120 g of grated cheese (Gruyere) 1/2 stock cube parsley, flour, salt, pepper Chateaubriand with White Wine Microwave crisp 15-17 500 g of beef fillet 1 glass of dry white wine 2 chives, chopped 150 g of butter 3 tablespoons of cream juice of 1/2 lemon 1/2 teaspoon of tarragon salt, pepper 5 min. 1. Crumble 2 slices of bread into a bowl, 1. Place the white wine and onion add 100 g of butter and the grated together in a dish and allow to evaporate Gruyere cheese. Shape the mixture into in the microwave for full power for 6 the same shape as the 4 veal cutlets. (only 2 tablespoons of white 2. Scoop out the tomatoes, add salt and wine must remain). pepper and dust them with flour. 2. Add the butter in small pieces and 3. Place 70 g of butter in the crisp plate cook on maximum power for about 3 and reheat on crisp for 1 1/2. (do not allow to boil). Add the Cook the cutlets on the crisp plate for 5 cream, lemon juice and tarragon plus salt on crisp. and pepper and cook for one minute. Meat 5. Turn the cutlets over, place the shaped 3. Keep the sauce warm. breadcrumbs mixture on top of each 4. Grease the crisp plate and cook the one, then add the tomatoes, sprinkled fillet on crisp for 5-7. with parsley and a few knobs of butter. 5. Serve with the sauce still hot. 5. Cook for 6 on crisp, basting the cutlets several times with the meat juices. 6. Arrange the cutlets on the serving plate. 7. Add the onions and wine to the meat juices in the crisp plate and cook on maximum power for 2-3. Remove the plate from the oven and add the remaining butter. Stir and then pour the sauce over the veal cutlets.
108 00016 GB 17-06-2004 14:42 Pagina 46 Meatballs crisp 10 10 min. 400 g of minced meat 4 tablespoons of breadcrumbs 1/2 onion, finely chopped 1 egg 1 tablespoon of butter or margarine salt, pepper 1. Mix together the meat, breadcrumbs, onion, egg, salt and pepper. 2. Wet your hands with cold water and shape the meat into small balls. 3. Preheat the crisp plate for 2-3 on crisp. 4. Butter the heated crisp plate and arrange the meatballs on it. 5. Cook for 10 on crisp, turning the meatballs from time to time. Meat Hamburger crisp 4 10 min. 400 g of minced meat 1/2 teaspoon of salt 1 pinch of pepper 1 tablespoon of oil, butter or margarine Serve with: 4 burger buns cucumber salad ketchup or mustard raw or cooked onion rings 1. Mix the minced meat with the salt and pepper. 2. Shape into four hamburgers about 1 cm thick each. 3. Preheat the crisp plate for 2-3. 4. Butter or oil the heated crisp plate and then arrange the hamburgers in it, cooking on crisp for 2. 5. Turn the hamburgers over and cook for another 2. 6. Serve on buns with ketchup or mustard and vegetables.
108 00016 GB 17-06-2004 14:42 Pagina 47 Lamb Chops 4 lamb chops 50 g of breadcrumbs chopped parsley 1 tablespoon of oil 1 clove of garlic salt crisp 5 min. 8-11 1. Dress the chops with a mixture made using the breadcrumbs, parsley and finely chopped garlic. 2. Preheat the crisp plate for 2-3. 3. Lightly oil the crisp plate and arrange the chops on it. 4. Cook on crisp for 4-5, then turn and cook for another 2-3. 5. Salt to taste and serve. Meat
108 00016 GB 17-06-2004 14:42 Pagina 48 Sausages and Mashed Potatoes Au Gratin combination 15 min. microwave + grill 10-12 Prepare some mashed potatoes with a thick consistency 1 egg 4 grill sausages (or 4 large frankfurters) mustard, ketchup 4 processed cheese slices/ sliced cheese 1. Once you have made the mashed potatoes, add the egg yolk and mix. 2. Cut a deep slit lengthways in the sausages or frankfurters and arrange them in a dish, leaving the area around the edges of the dish free. 3. Fill the sausages with mustard, ketchup and a cheese slice. 4. Spoon the mashed potatoes all around the sausages. 5. Place the dish on the rotating plate and cook on combination grill and microwave at 350 W for 10-12 or until the cheese has melted and the mashed potatoes are golden on top. Meat Fillet with Soya Sauce crisp 8-10 10 500 g of beef fillet 1 egg white 2 onions 4 carrots 2 tablespoons of port or aromatic vinegar 2 tablespoons of soya sauce 2 tablespoons of oil 1 teaspoon of sugar salt, pepper 1. Cut the fillet into strips of 3-4 cm in length. Chop the carrots and onions. 2. Place the egg white, onion, carrot, sugar, soya sauce and port in a bowl, then add the meat and mix all the ingredients together thoroughly. 3. Grease the crisp plate with a tablespoon of oil, preheat for 2 and place the mixture in the plate. 4. Add salt and pepper and mix. Cook on crisp for 8-10. 5. Allow to stand for 2-3 before removing the plate from the oven. For a special touch Try serving with Chinese noodles or diced potatoes. For a special touch: Try stuffing the sausages with finely chopped onion, sliced cucumber, apples or chopped parsley.
108 00016 GB 17-06-2004 14:42 Pagina 49 Meat Kebabs 600 g of meat (veal, pork, sausages etc. cut into cubes) vegetables (peppers, onions, mushrooms) 1 small onion, chopped For the marinade: 4-5 tablespoons of oil 1 teaspoon of salt 1/2 teaspoon of pepper garlic, rosemary, sage crisp 15 min. 14-17 1. Thread the meat onto the wooden skewers, placing the cubes or slices of vegetables between pieces of meat. 2. Chop the garlic, rosemary and sage and place them in a small dish together with the oil, salt and pepper. 3. Cover and heat the marinade for 1 minute at 650 W. 4. Pour over the kebabs and allow to marinate for an hour, turning them occasionally. 5. Preheat the crisp plate for 2-3 on crisp. Meat 6. Arrange the kebabs on the crisp plate. 7. Roast for 8 on crisp, then turn and roast again on crisp for another 3-5. You can vary the type of meat and vegetables used as you like. For a special touch: If using whole onions, place them in a microwave proof dish and brown them for a few at 750 W.
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108 00016 GB 17-06-2004 14:43 Pagina 51 Fish Not only does fish cook quickly in the microwave but it retains its full flavour, texture and appearance like no other cooking method. Preparing fish is easy: simply wash the fish, add butter or oil, arrange it on a plate and cover with cling film. Only a very short cooking time is required: on full power 2-3 are enough for a 250 g fillet. Cook larger fish using Microwave + Grill and for fish kebabs select Grill or Crisp. Fish Useful tips: When cooking a whole fish, pierce the skin in several places to allow steam to escape. Protect the head and tail with pieces of aluminium foil (taking care that these do not touch the walls of the oven) to avoid overcooking of thin parts of flesh. Remove the aluminium foil half way through cooking. Small fish should be placed with the tail pointing towards the centre of the plate. Fish retains heat generated during cooking for a long time, standing time is therefore very important for completion of cooking. You can make us of this time to prepare sauces for side servings.
108 00016 GB 17-06-2004 14:44 Pagina 52 crisp 5 min. 6 Fish Salmon with Green Peppercorn Sauce 500 g of salmon 1 small cucumber 30 g of butter 2 teaspoons of fresh green peppercorns 1 tablespoon of oil 3 tablespoons of white wine 6 tablespoons of cream 1 teaspoon of chives 1 teaspoon of thyme salt 1. Cut the cucumber into slices and the salmon into small portions 2. Place the butter or oil on the crisp plate and heat for 2 on crisp. 3. Add the cucumber and cook for 1 minute on crisp. 4. Add the salmon and white wine, mix and cook for another 2 on crisp. 5. Add the salt and pepper to the cream, then add to the salmon, cooking for 3 on crisp. 6. Garnish with chives and thyme and serve.
108 00016 GB 17-06-2004 14:44 Pagina 53 Boiled Fish Fish Fillets Microwave 20 min. microwave 10 min. 10-14 6-9 4 fish (200-300 g each) 4 tablespoons of lemon juice 4 tablespoons of oil salt, pepper 500 g of fish fillets (frozen is fine) 1 pinch of salt 50 ml of water or dry white wine 1. Gut and wash the fish and place them in a pyrex dish. 2. Mix together the lemon juice, oil, salt and pepper. 3. Use this mixture to brush over the fish. 4. Cover and cook for 10-14 at 750 W. 5. Serve with the juices from cooking. For a special touch: Arrange a layer of finely sliced raw potatoes in the pyrex dish and place the fish on top. Sprinkle with parsley and. cook, covered, for 12 at 750 W. 1. Wash the fillets and space them evenly in a dish. 2. Add salt and pour over the wine. 3. Cover and cook at 750 W for 6-9. For a special touch: Half way through cooking, add some single cream, turn the fillets and continue cooking. Garnish with chopped parsley. Alternatively, prepare a gravy with peeled, chopped tomatoes, capers, anchovies, olives and parsley. Fish
108 00016 GB 17-06-2004 14:44 Pagina 54 Mediterranean Squid crisp 4-5 5 min. 600 g of squid 5 tablespoons of olive oil 3 cloves of garlic 2 tablespoons of chopped parsley 2 tablespoons of flour 1 tablespoon of aniseed liqueur lemon paprika, salt, pepper Fish Roulades of Sole crisp 7 8 fillets of sole 1 egg parsley flour 1 lemon 2 tablespoons of oil breadcrumbs 8 toothpicks salt, pepper 10 min. 1. Cut the squid into strips and roll them in flour. 2. Grease the crisp plate and preheat it on crisp for 2. 3. Add the squid, stir and cook on crisp for 3-4, stirring 2 or 3 times during cooking. 4. Add salt and pepper to taste, then the liqueur, garlic and parsley and continue cooking on crisp for 1-2. 5. Serve with lemon and paprika. For a special touch: Try this dish served with Cantonese rice. 1. Dress the fillets by dipping them in flour, followed by beaten egg and finally the breadcrumbs. Add salt and pepper, then roll the fillets up, securing them with a wooden toothpick. 2. Place the oil in the crisp plate and preheat it for 2 on crisp. 3. Add the fillets and cook for 7 on crisp, turning them half way through cooking. 4. Remove from the oven, place them on a sheet of kitchen paper and remove the toothpicks. 5. Serve hot with slices of lemon and a sprinkling of chopped parsley. For a special touch: Try this dish served with boiled rice and courgettes. You can use fillets of hake as an alternative to sole.
108 00016 GB 17-06-2004 14:44 Pagina 55 Baked Fish 11/2 kg of fish (whole) 2 tablespoons of salt 1 egg 3 tablespoons of breadcrumbs 2-3 tablespoons of butter or margarine 100 ml of cream thinned down with a little milk microwave grill 10 min. 15 1. Gut and clean the fish carefully and remove the scales. Dry the fish and rub salt in both inside and out. 2. Use half the butter or margarine to grease a dish. 3. Place the fish belly down in the dish (the spine must be facing upwards). 4. Brush the fish with the beaten egg, sprinkle with breadcrumbs and dot with the remaining butter or margarine. 5. Place the dish on the rotating plate and cook on combination grill and microwave at 650 W for about 15. 6. Baste the fish with the juices from cooking two or three times. A few before the end of cooking time, pour the cream over the fish. Check the Fish fish cooked by inserting a fork in the spinal area; the flesh must be white.
108 00016 GB 17-06-2004 14:44 Pagina 56 Fried Fish Fingers crisp 7-9 400 g of frozen fish fingers (16) 1/2 tablespoon of butter or oil 1. Preheat the crisp plate for 2-3 on crisp. 2. Butter the plate well and arrange the fish fingers on it. 3. Cook on crisp for 3, turn and cook for a further 2-3. 5 min. Fish Trout with Creamed Spring Onions crisp 14-17 2 trout (200 g each) 12 spring onions 12 prawns 1 generous pinch of saffron 80 g of butter 3 tablespoons of cream 1 generous pinch of paprika 1 pinch of pepper 1 pinch of chives flour, salt, pepper 10 min. 1. Shell the prawns. Roll the cleaned trout in flour, remove the outermost layers of the spring onions and trim the ends. 2. Place the spring onions, together with 50 g of butter, in the crisp plate. Cook on crisp for 6. 3. Add the remaining butter and the trout and continue cooking on crisp for 6-7. Remove the plate from the oven and keep it warm. 4. Remove four of the spring onions from the crisp plate, place them in a glass container and whisk together with the cream, herbs, spices, salt and pepper, then cook on microwave power for 1-2 at 500 W. 5. Add the prawns and continue cooking for 1-2, stirring a few times. 6. Arrange the trout and the spring onions on a serving plate, top with the sauce and garnish with chives.
108 00016 GB 17-06-2004 14:45 Pagina 57 Fish Cutlets Serve 4 4 fish cutlets (swordfish, salmon, tuna) salt, pepper crisp 5 min. 4 1. Wash and dry the fish cutlets thoroughly. 2. Preheat the crisp plate for 2-3. 3. Place the cutlets on the preheated plate and cook for 2 on crisp, then turn and cook for another 2. 4. Add salt and pepper and serve while hot. For a special touch: Serve with lemon sauce (see recipe in chapter on sauces). Fish
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108 00016 GB 17-06-2004 14:46 Pagina 59 No other food presents such great advantages when cooked in the microwave as vegetables do. Fresh vegetables cooked in the microwave retain their full flavour and nutritional values, not to mention a fresh, appetising appearance. Large pieces cook more slowly than smaller pieces, therefore it is advisable to cut vegetables into small pieces in order to achieve best results. Vegetables with a high water content cook more quickly than those with little water. Use the grill and crisp functions to make delicious mixed grills with peppers, aubergines and courgettes. Deep frozen vegetables can be cooked straight from frozen, without defrosting. Simply add two tablespoons of water and mix 2 or 3 times in the covered dish used for cooking. Vegetabl Vegetables Useful tips: Only add salt at the end of cooking. Vegetables with a thin skin (jacket potatoes) should be pricked in order to avoid pressure building up inside. Cover vegetables during cooking. Always stir vegetables during cooking. Do not over-cook vegetables as this will lead to drying. Do not over-salt, because vegetables cooked in the microwave retain all their natural mineral salts. Put vegetables that are difficult to peel (like tomatoes and peppers) in the microwave for 1-2 on full power: they will be far easier to peel afterwards.
108 00016 GB 17-06-2004 14:46 Pagina 60 crisp 10 min. 18 Vegetabl Potato Rounds For 12 rounds 1 kg of potatoes, peeled 100 g of chopped onion 3 eggs 1 tablespoon of parsley 1 clove of garlic, crushed 1/2 teaspoon of nutmeg 3 tablespoons of flour 3-4 tablespoons of oil salt, pepper 1. Grate the potatoes and put them in a dish. 2. Add the eggs, onion, 1 tablespoon of flour, the herbs & spices, garlic, salt, pepper and nutmeg. Mix the ingredients together thoroughly. 3. Use a spoon to shape the mixture into small, flat rounds and roll them in the flour. 4. Pour the oil into the crisp plate and heat for 2. 5. Cook the potato rounds for 9 on crisp (6 rounds at a time), turning them after 6. 6. Serve hot.
108 00016 GB 17-06-2004 14:46 Pagina 61 Jacket Potatoes Serves 2/4 Stuffed Tomatoes Microwave 8-10 12-15 2 large potatoes, skins intact (about 200 g each) 5 min. 2 potatoes 4 potatoes 1. Wash the potatoes well and prick them with a fork. 2. Place them in a dish and cook uncovered for 4-5 at 750 W. 3. Turn the potatoes and cook for another 4-5 at 750 W. For a special touch: Cut the potatoes open and fill with butter and salt or melting cheese. combination microwave + grill 6-8 4 large, firm tomatoes 1 clove of garlic 6 green olives 6 anchovy fillets soft part of two bread rolls 1/2 teaspoon of chopped basil 40 g of grated cheese 1. Wash the tomatoes, cut them in half and scoop out the insides, which should be put aside. 2. Finely chop the garlic, the flesh of the tomatoes, the olives and the anchovies. 3. Crumble the soft bread and add it to this mixture, together with the basil. Mix all the ingredients together thoroughly. 4. Arrange the tomatoes in a dish and fill with the prepared mixture. Sprinkle with the grated cheese. 5. Place the dish on the rotating plate and cook on combination grill and microwave for about 6-8 at 350 W. Vegeta 10 min.
108 00016 GB 17-06-2004 14:46 Pagina 62 Ratatouille Microwave 13-16 20 min. 150 g of onion 300-400 g of aubergines or courgettes 300 g of peppers 200 g of canned tomatoes 1 bay leaf 1 pinch of thyme 1 clove of garlic 1 tablespoon of oil salt, pepper 1. Peel and slice the onions, finely chop the garlic, put them together in a 2 l container and add the oil. 2. Cover and cook at 750 W for 3. 3. Wash the vegetables. Cut the aubergines or courgettes into small pieces, de-seed the peppers, cut them into strips and add them to the container. 4. Add the bay leaf and mix well to allow all the flavours to combine. 5. Cover and cook again at 750 W for 5. 6. Add the chopped tomatoes and continue cooking at 750 W for another 5-8. Add the thyme, salt and pepper and mix well. For a special touch: If you like spicy food, try adding some chilli pepper and some small pieces of sausage. Vegetabl Artichokes with Garlic and Parsley microwave crisp 13-16 8 frozen artichoke hears 2 tablespoons of oil 1 clove of garlic salt and pepper chopped parsley 5 min. 1. Place the frozen artichokes in a dish and cover them with the oil, salt, pepper and chopped garlic. 2. Cover and cook for 5-6 at 750 W. 3. Stir well and leave for a few. 4. Preheat the crisp plate for 2-3 on crisp. 5. Place the artichokes in the crisp plate and cook for 6-7 min. on crisp. 6. Stir half way through cooking. 7. Sprinkle with the chopped parsley. For a special touch: Follow the recipe, replacing the vegetables and garlic with frozen French beans, dressed with the grated rind of half an orange.
108 00016 GB 17-06-2004 14:46 Pagina 63 Stuffed Mushrooms 12 fresh mushrooms (if using button mushrooms select the largest ones) 50 g of cooked ham 50 g of grated cheese (e.g. Emmenthal) 1 egg 1 bunch of parsley salt, pepper combination Microwave + grill 10 min. 10 1. Wash the mushrooms thoroughly, remove and chop the stalks together with the ham and parsley. 2. Add the cheese and egg, salt and pepper to taste and mix well. 3. Place the mushroom caps in a shallow dish and fill them with the prepared mixture. 4. Place the dish on the rotating plate and cook on combination grill and microwave at 350 W for about 10. Vegeta For a special touch: Sprinkle with breadcrumbs before cooking.
108 00016 GB 17-06-2004 14:46 Pagina 64 Carrots with Parsley Microwave 7-8 500 g of carrots 50 g of butter or margarine 2-3 tablespoons of water 2 teaspoons of fresh, chopped parsley salt, pepper 1. Scrape, wash and slice the carrots. 2. Place them in a deep, glass dish with the butter and water. 3. Add salt, cover and cook for 7-8 at 750 W. 4. Sprinkle on the parsley, mix, add pepper and leave for a few before serving. For a special touch: Try using sesame seeds in place of the parsley. 5 min. Vegetabl French Beans with Bacon Serves 3 crisp 9-11 500 g of french beans 100 g of diced bacon 25 g of butter 1/2 teaspoon of sugar 1 finely chopped onion 100 ml of water salt, pepper 1. Trim and wash the beans. 2. Put the butter in the crisp plate and heat on crisp for 1 minute. 3. Add the onion, sugar and beans. Mix, add the water, salt and pepper and cook on crisp for 6, mixing a few times during cooking. 4. Mix in the bacon and continue cooking for 3-4 on crisp. 10 min.
108 00016 GB 17-06-2004 14:47 Pagina 65 Aubergine Bake (20/27 L oven) (34 L oven) aubergines 400 g 700 g onion 1 11/2 oil 1-2 tablespoons 3-4 tablespoons diced mozzarella 300 g 450 g Parmesan cheese 100 g 125 g salt, pepper crisp 13 sauce 15 min. 10-15 20-22 Aubergine Bake (oven 20/27l.) Aubergine Bake (oven 34l.) 1. Prepare a tomato sauce, following the recipe in the Sauces chapter. 2. Wash the aubergines and cut into thin slices. Cook, one layer at a time, in a covered dish for 4 at 750 W. 3. Lightly oil the crisp plate and arrange a layer of aubergines, top with a few tablespoons of tomato sauce, a little of the diced mozzarella cheese and a sprinkling of Parmesan cheese. Repeat layers until you have finished all the ingredients and generously sprinkle the last layer with Parmesan. 4. Place the crisp plate on the rotating plate and cook on crisp. Vegeta For a special touch: Add a few slices of ham to each layer of aubergines. For a different flavour altogether, try replacing the mozzarella with Dutch cheese (Gouda).
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108 00016 GB 17-06-2004 14:48 Pagina 67 Sauces Sauces can be used to enrich a whole variety of dishes, from vegetables to desserts. Sauces are quick and easy to make in the microwave, but most important of all, there is no risk of lumpy or burnt sauces. Sauces need only be stirred a couple of times during cooking. Except for fruit varieties, all sauces must be cooked uncovered. Sauces prepared in advance can be kept in the refrigerator and reheated in the microwave oven before serving. Sauces Useful tips: Use a deeper than normal container to avoid sauces bubbling over, especially milkbased sauces. Cook egg-based sauces on minimum power. Reheat sauces in a separate container, preferably one that is tall and narrow, 2/3 filling it as most.
108 00016 GB 17-06-2004 14:48 Pagina 68 Microwave 10 min. 4-7 Sauces Béchamel Sauce 2 tablespoons of butter or margarine 3 tablespoons of flour 400 ml of milk salt nutmeg 1. Place the butter in a dish, cover and heat at 750 W for one minute. 2. Stir the flour into the butter, pour in the milk, mixing well. 3. Cook uncovered at 750 W for 4-7. Add the salt and nutmeg and beat well using a whisk or beater until you achieve the desired consistency. For a special touch: Try replacing the milk with meat, vegetable or fish stock to prepare sauces to be served with meat or fish dishes. Try adding two tablespoons of cream to the sauce.
108 00016 GB 17-06-2004 14:48 Pagina 69 Tomato Sauce Hollandaise Sauce Microwave 11-13 50 g of butter 1 medium onion, thinly sliced 1 bulb of garlic, crushed 400 g of skinned tomatoes 75 g of tomato preserve 1 teaspoon of aromatic herbs salt, pepper 1. Place the butter, onion and garlic in a dish and cook for 2-3 at 750 W. 2. Stir in all the other ingredients, cover with clingfilm and pierce several times. 3. Cook for 4-5 at 750 W. 4. Discard the clingfilm and continue cooking for a further 5 at 750 W. Microwave 5 min. 150 g of butter 3 egg yolks 1 teaspoon of white wine or water 1 tablespoon of lemon juice or vinegar salt, pepper 1. Melt the butter in a covered dish at 500 W for 3. 2. Meanwhile, beat the egg yolks with the white wine or water. 3. Add the melted butter, stirring carefully. 4. Cook uncovered at 500 W for 1 minute then stir thoroughly. 5. Continue cooking for one minute and stir again. Add salt and pepper to taste. Sauce For a special touch: If using the sauce to dress pasta, add some fresh basil and grated cheese. 5 min. 5
108 00016 GB 17-06-2004 14:48 Pagina 70 Lemon Sauce Microwave 4 5 min. 1/2 teaspoon of flour 1/2 l of water 100 g of sugar chopped rind and juice of a lemon 50 g of butter 1. In a dish, mix the flour with a little water to a smooth paste. Gradually add the remaining water, the sugar, the roughly chopped lemon rind and the lemon juice. 2. Heat on full power for 2. 3. Stir and return to the oven for another 2. 4. Cut the butter into small pieces and add to the sauce, stirring until it has completely melted. 5. Serve immediately. Sauces Broccoli Sauce Microwave 12 500 g of broccoli 5 anchovy fillets 200 ml of cream + milk 80 g of grated cheese spiced salt black pepper 1. Split the broccoli into florets. Cover and cook at 750 W for about 6. 2. Finely chop the broccoli and anchovy fillets together. 3. Stir them into the cream and place this mixture in a container. 4. Cover and cook at 750 W for 6. 5. Add the grated cheese, salt and pepper and stir. For a special touch: Try this sauce served with boiled potatoes or sausages. It can also be used to dress pasta. 5 min.
108 00016 GB 17-06-2004 14:48 Pagina 71 Meat Sauce 300 g of minced meat 1 onion, chopped 2 tablespoons of oil 400 g of canned tomatoes 1/2 stock cube salt Microwave 10 min. 12-14 1. Peel and chop the onion. 2. Place it in a dish with the oil, cover and cook at 500 W for 2. 3. Stir in the minced meat, cover and cook for 2 at 750 W. 4. Add the chopped tomatoes with half of the juice, the stock cube and the salt. Stir, cover and cook at 500 W for 6-8. 5. Stir from time to time during cooking. If the sauce is too liquid at the end of cooking time, uncover and continue cooking until reaching the desired consistency. Sauce For a special touch: If you like, you can add finely chopped carrot, celery and onion to the sauce, increasing cooking time if necessary. :
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108 00016 GB 17-06-2004 14:49 Pagina 73 Thanks to the crisp function you can prepare your favourite desserts in the blink of an eye, easily achieving impressive results. Preparation is the same as in traditional methods, as for ingredients you should bear in mind a few simple rules for adapting your traditional recipes to microwave cookery. Dessert Cakes and Desserts Useful tips: Reduce liquid ingredients by about 2 tablespoons and add an egg. Bake cakes on medium power or at 500 W. Melt chocolate uncovered at 500 W for 2 (100 g), mixing at the end. Put ice cream taken from the freezer into the microwave for 20 seconds at 350 W: it will soften nicely (avoid using ice cream tubs!).
108 00016 GB 17-06-2004 14:49 Pagina 74 combination microwave + grill 10 min. 7-8 Dessert Stuffed Peaches 8 half peaches (fresh or tinned) 3 egg whites 2 tablespoons of icing sugar 100 g of ground hazelnuts and 8 whole hazelnuts 1. Drain the tinned peaches or split the fresh peaches in half, removing the kernel. 2. Arrange the peaches, rounded part down, in a suitable dish. 3. Whisk the egg whites to stiff peaks, mix in the icing sugar and the ground hazelnuts. 4. Fill the peaches with this mixture and decorate with the whole hazelnuts. 5. Cook on combination grill and microwave at 350 W for 7-8.
108 00016 GB 17-06-2004 14:49 Pagina 75 Rolled Oats Biscuits Chocolate Treats 25-30 treats Microwave 20 min. crisp 10 min. crisp 9-12 4 50 g of butter or margarine 25 g of rolled oats 55 g of flour 65 g of sugar 1 pinch of baking powder 1 teaspoon of cream 3-4 tablespoons of golden syrup baking paper 100 g of chocolate (chopped) 120 g of soft butter 150 g of sieved flour 120 g of sugar 250 g of vanilla flavoured sugar 2 eggs 40 g of raisins 2 tablespoons of rum 1. Melt the butter in a covered dish at 1. Soak the raisins in the rum. 500 W for 2. 2. Cut the butter into small pieces and 2. Add the remaining ingredients and stir place it in a dish, add the sugar and the well to form a smooth mixture. vanilla flavoured sugar. Mix to a smooth 3. Cut 3 circles of baking paper the same cream with a wooden spoon. size as the crisp plate 3. Mix in the eggs one by one and 4. Divide the mixture into 3 equal parts continue beating. and use one part to make 6 balls. Arrange 4. Add the sieved flour. Desse them in a circle on the baking paper in the 5. Blend in the raisins and rum, add the crisp plate. chopped chocolate. 5. Cook on crisp for 3-4 until the 6. Butter the crisp plate and dust with biscuits are golden brown. Remove the flour, then spoon walnut-sized balls onto paper with the biscuits and allow them to the plate. cool on a flat surface. 7. Cook for 4 on crisp. 6. Make the second and third batch of 8. Remove from the oven and allow to biscuits following the same procedure, cool. but reducing cooking time for these batches by 2-3.
108 00016 GB 17-06-2004 14:49 Pagina 76 Nut Cake Serves 8 crisp 15 5 min. 250 g of chocolate 45 g of walnuts 45 g of hazelnuts 45 g of almonds 170 g of sugar 1 tablespoon of flour 240 g of butter 4 eggs 125 g of vanilla flavoured sugar 1 pinch of salt 1. Chop the nuts. 2. Chop the chocolate into small pieces and place in a container, add 1 tablespoon of water and melt on maximum power for 2. Gradually add the butter, mixing well. 3. Separate the egg yolks from the whites, adding the yolks one by one to the chocolate while stirring constantly. Add the sugar, the vanilla flavoured sugar, the nuts and the flour. 4. Whisk the egg whites until they form peaks and add a pinch of salt. 5. Gently fold into the mixture. 6. Pour the cake mixture into the buttered crisp plate and cook on crisp for 9, then cook on microwave power at 650 W for another 4. Dessert Apple Strudel crisp 10-12 250 g of puff pastry (frozen) 300 g of cooking apples 50 g of currants grated rind of 1 orange 50 g of jam (any flavour) butter milk 1. After defrosting the puff pastry, roll it out with a rolling pin, preferably to a rectangle. 2. Soak the currants in warm water, peel and slice the apples. 3. Arrange the apples along the middle section of the pastry. Drain and dry the currants, sprinkling them over the apples, then add the orange peel and the jam. 4. Fold the pastry over, pinching at the ends to seal in the ingredients. 5. Slip the strudel onto the buttered crisp plate, brush the top with a little milk. 6. Cook on crisp for 10-12. 30 min.
108 00016 GB 17-06-2004 14:50 Pagina 77 Apple Cake (20/27 l oven) (34 l oven) For the pastry flour 250 g 300 g cream 2 tablespoons 3 tablespoons baking powder 1/2 teaspoon 1 teaspoon butter or margarine 100 g 150 g sugar 90 g 120 g eggs 2 3 For the filling apples 2-3 4-5 sugar 2-3 tablespoons 4-5 tablespoons For the crisp plate butter or margarine, breadcrumbs Funzioni: crisp Preparazione: 30 min. 9-10 20/27 l oven 11-12 34 l oven 1. Beat the butter and sugar together until light and fluffy. 2. Beat in the eggs one at a time. 3. Mix the flour and baking powder and add to the butter, next add the cream and mix well. 4. Butter the crisp plate and sprinkle with breadcrumbs. Spread the mixture evenly over the crisp plate. 5. Peel the apples and cut into thin slices. 6. Arrange the apples, pressing them down lightly into the pastry, then sprinkle with sugar. 7. Bake on crisp. Desse For a special touch: Serve the apple cake with whipped or pouring cream.
108 00016 GB 17-06-2004 14:50 Pagina 78 Custard Microwave 4 2 egg yolks or one whole egg 400 ml of milk 1 level tablespoon of potato starch 1 tablespoon of sugar 1 tablespoon of vanilla essence 50-100 ml of whipping cream 1. Mix the yolks or egg together with the sugar, potato starch and vanilla to a stiff mixture. 2. Add the milk and mix again. 3. Cook uncovered at 750 W for 4. 4. Remove from the oven and whisk thoroughly. 5. Allow the custard to cool and then gently fold in the whipped cream. 5 Dessert Apricot Parcels crisp 6-7 1 roll of puff pastry 4 tablespoons of apricot jam some sweetened milk 1. Roll out the pastry and cut into 4 equal parts. 2. Spread a tablespoon of jam on each. Fold the pastry over the jam and pinch the edges closed with damp fingers. 3. Brush the surface of the parcels with sweetened milk and use a knife to make a slit in the middle of each parcel. 4. Place the parcels on the lightly oiled crisp plate and cook for 6-7 on crisp. 5
108 00016 GB 17-06-2004 14:50 Pagina 79 Hot Strawberry Sauce 400 g of sweetened fresh or frozen strawberries 50 g of blackcurrant jam 1 level tablespoon of potato starch 2 tablespoons of lemon juice Microwave 5 min. 6-8 1. If using frozen strawberries, defrost them for 4. 2. Mix all the ingredients in a suitable container. 3. Cook uncovered at 750 W for 3-4 or until the sauce begins to thicken. Stir twice during cooking. Serve hot or cold. Desse For a special touch: Try this sauce served with vanilla icecream.