Cooking
Guide
Baked Custard
Serves: 4 to 5
Ingredients:
425 ml
milk
3
eggs, lightly beaten
1
/
4
cup
sugar
1 teaspoon
vanilla essence
pinch ground nutmeg
Method:
Place milk in a 4-cup glass jug. Cook on
HIGH
for
2 minutes
. Add eggs, sugar and vanilla to milk,
whisking all the time. Strain mixture into a 20 cm
round dish, sprinkle with nutmeg.
Cook on
MED LOW
for
15 to 17 minutes
. Stand
covered for
5 minutes
before serving.
Popcorn
Serves: 2 to 4
Ingredients:
2 teaspoons
butter
3 tablespoons
popping corn
Method:
Place all ingredients in a loosely twisted oven bag.
Place oven bag on an inverted microwave-safe plate.
Cook on
HIGH
for
2 to 4 minutes
.
Stop oven when poping slows to
2 to 3 seconds
between pops, overcooking may cause scorching.
Remove from bag and serve sprinkled with salt.
Packet Cake
Serves: 4 to
Ingredients:
1 packet cake mix (340 g)
ingredients as recommended by manufactures
Method:
Mix cake and other ingredients with a metal spoon.
DO NOT OVER BEAT. Pour into 20 cm round dish
that has been lightly greased and lined. Cook on
MEDIUM
for
6 to 8 minutes
. Stand and allow to cool
before removing.
Variations:
1 tablespoon jam added to batter before cooking.
Half the water suggested by manufacturer and add
1 cup sour cream to batter.
Halve a cup chopped nuts,
1
/
4
cup brown sugar and
1 teaspoon cinnamon. Mix and place on base of
cake dish before adding batter to cake pan.
2 tablespoons honey and 30 g butter melted in glass
jug, cook on
HIGH
for
1
/
2
to 1 minute
. Pour over just
baked butter cake. Sprinkle with cinnamon. Serve
warm with cream or custard as a dessert or cold
with cream as a tea cake.
A quarter of a cup toasted muesli mixed with
1 tablespoon marmalade placed in the base of the
dish.
Tip:
Packet cakes are best mixed by hand as the
microwaves will do the aerating.
Vegetable Soup
Serves: 4 to
Ingredients:
500 g
prepared vegetables of your choice
(carrots, turnips, celery, etc.)
finely chopped
1
onion, chopped
2 tablespoons
butter
2 tablespoons
plain flour
3
1
/
2
cups
chicken stock
salt and pepper
3 tablespoons
parsley, chopped
Method:
Place vegetables, except onion, in a 3-litre
casserole dish. Cover and cook on
HIGH
for
8 to
10 minutes
. Set aside. Place onion and butter in a
4-cup jug and cook on
HIGH
for
2 to 3 minutes
.
Add flour and half the stock to onion mixture and
mix well. Cook on
HIGH
for
3 minutes
, stirring
halfway through cooking. Add remaining stock and
onion mixture to vegetables in casserole dish. Cook
on
HIGH
for
12 to 14 minutes
. Season with salt and
pepper and serve, sprinkled with chopped parsley.
Everyday Basics
