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Basic Recipes
G
RANOLA
C
EREAL
Makes: approximately 4 cups
Ingredients:
2 cups
oats
2
⁄
3
cup
chopped nuts
1
⁄
3
cup
wheat germ
1
⁄
4
cup
brown sugar
1
⁄
4
cup
honey
1 teaspoon
vanilla essence
1
⁄
3
cup
raisins
1
⁄
3
cup
coconut
Method:
1. Place oats in 3-litre casserole dish, cook on
1000 W for 1 to 2 minutes, stirring twice.
2. Add nuts, wheat germ, and brown sugar. Stir in
honey and vanilla. Cook on 1000 W for 2 to 4
minutes, stirring twice during cooking.
3. Add raisins, coconut and allow to cool. Stir to a
crumble texture. Store in an airtight container.
T
OMATO AND
O
NION
Serves 4
Ingredients:
approx. 3
tomatoes, thinly sliced
1
onion, thinly sliced
1
⁄
2
teaspoon
basil
salt and pepper to taste
Method:
1. Place all ingredients into 2-litre casserole dish.
2. Cook, covered, on 1000 W for 5 to 7 minutes.
Serve with barbequed steak or grilled meat.
S
CRAMBLED
E
GGS
Serves: 2
Ingredients:
4 x 61
g
eggs
4 tablespoons
milk
pinch of salt
Method:
1. In a 2-litre casserole dish, beat eggs lightly
with whisk. Add milk and salt. Whisk until well
combined. Cover dish with plastic wrap and cook
on 600 W for 2 minutes.
2. Stir eggs and cook for further 1
1
⁄
2
to 2 minutes.
Stand, covered, for 1 minute before serving.
HINT:
TO COOK BACON RASHERS:
Place bacon between 2 sheets of paper towel on a
pie plate and cook on 1000 W for 2 to 3 minutes.
HINT:
TO COOK PAPPADUMS:
Place on paper towel lined microwave safe plate.
Cook on 1000 W for 10 to 20 seconds for each
pappadum, turning halfway through cooking. Allow
to stand 1 minute before serving.
L
EMON
LI
ME
C
ORDIAL
Makes:approximately 1.5 litres of undiluted cordial
Ingredients:
10
large lemons
6
limes
4 cups
sugar
2 cups
water
2 teaspoons
citric acid
Method:
Squeeze juice from lemons and limes. Place in a 3
to 4-litre dish with the remaining ingredients. Cook
on 1000 W for 8 to 10 minutes. Stir every 2 minutes
during this cooking time to dissolve sugar. Cook on
1000 W for 25 to 30 minutes, or until the mixture has
become a syrupy consistency. Set aside to cool. Pour
into bottles and seal. Store in the refrigerator and
serve with cold water, soda or mineral water and fresh
mint leaves if desired.
G
RAVY
Makes: 2 cups (500 ml)
Ingredients:
2 tablespoons
dripping or pan juice
1
small onion,
fi
nely chopped
2 tablespoons
fl
our
1 tablespoon
tomato paste
1
1
⁄
2
cups
beef stock, divided
salt and pepper
Method:
1. Place dripping or pan juices and onion in a 1-litre
jug. Cook on 1000 W for 2 to 3 minutes.
2. Add
fl
our, tomato paste and half of the beef stock.
Stir well. Cook on 1000 W for 2 minutes. Add
remaining stock.
3. Stir well and cook on 1000 W for a further 2
minutes. Season with salt and pepper. Serve with
the meat of your choice.
B
ASIC
W
HITE
S
AUCE
Makes: 1 cup
Ingredients:
2 tablespoons
butter
2 tablespoons
fl
our
salt and white pepper
1
1
⁄
4
cups
milk
Method:
1. Place butter in a 4-cup jug. Cook on 1000 W for 30
to 40 seconds.
2. Stir in
fl
our, salt and pepper. Gradually add milk,
stirring until smooth.
3. Cook on 1000 W for 3 to 4 minutes, stirring twice.
Tip:
For cheese sauce, stir in
1
⁄
2
cup grated cheese
once sauce has thickened.
HINT:
TO DRY FRESH BREADCRUMBS:
Place 1 cup (250 ml) of breadcrumbs on the base of
plate and heat on 1000 W for 2 to 3 minutes, stirring
once during heating.
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