En-26
Ingredients
Mushroom Sauce:
knob of butter
2 spring onions, chopped
100 g (4 oz) mushrooms, sliced
60 ml (4 tbsp) soured cream
salt and pepper
Omelette:
4 eggs
60 ml (4 tbsp) single cream
pinch cayenne pepper
25 g (1 oz) grated tasty cheese
Omelette With Mushroom Sauce
Dish: 23 cm (9”) dinner plate
Serves: 2
Oven Accessory: glass tray
1. Combine butter, spring onions and
mushrooms in a small dish. Cook
covered on 1000 W for 1
1/2
- 2 mins.
or until mushrooms are just soft. Leave
to stand.
2. Beat eggs, single cream and pepper
together. Pour onto dinner plate and
sprinkle with cheese. Cook on 1000 W
for 3-4 mins. or until just setting.
3. Stir soured cream into mushrooms and
cook on 1000 W for 45 secs. Fold
omelette in half and serve with
mushroom sauce poured over.
Ingredients
175 g (6 oz) quick cooking macaroni
40 g (1
1/2
oz) butter
1 small onion, finely chopped
100 g (4 oz) bacon, chopped
40 g (1
1/2
oz) flour
600 ml (1 pt) milk
5 ml (1 tsp) French mustard
150 g (5 oz) red cheese, grated
salt and pepper
30 ml (2 tbsp) fresh brown breadcrumbs
Macaroni Cheese
Dish: large dish + jug
Serves: 4
Oven Accessory: glass tray then high wire rack on metal tray on glass tray
1. Cook macaroni in 450 ml (
3/4
pt) boiling
water on 1000 W for 8 mins. or until
soft. Drain.
2. Place butter, onion and bacon in a jug.
Cover and cook on 1000 W for 4-
5 mins. or until onion is soft. Stir halfway
through cooking.
3. Stir in flour and cook for 30 secs. on
1000 W.
4. Gradually add milk, stir well and
season. Cook on 1000 W for 4-
5 mins. or until sauce is thick and
bubbling. Stir twice during cooking.
5. Add mustard and 100 g (4 oz) grated
cheese. Place the macaroni in a large
dish and pour over the sauce. Sprinkle
with breadcrumbs and remaining
cheese.
6. Grill 1 for 3 mins. or until brown.
Serve immediately.
Ingredients
8 chicken wings
30 ml (2 tbsp) clear honey
30 ml (2 tbsp) soy sauce
30 ml (2 tbsp) dry sherry
1 clove garlic, crushed
2.5 cm (1”) root ginger, grated
10 ml (2 tsp) cornflour
150 ml (5 fl. oz) orange juice
3 spring onions, finely sliced
5 ml (1 tsp) tomato puree
15 ml (1 tbsp) soft brown sugar
Spicy Chicken Wings
Dish: microwave roasting rack and shallow dish
Serves: 4
Oven Accessory: glass tray
1. Place chicken wings on rack and cook
covered on 1000 W for approx. 8
mins. or until cooked.
2. Combine remaining ingredients and
cook on 1000 W for 2-3 mins. or until
thickened.
3. Transfer wings to dish and cover with
sauce. Cook on 1000 W for 2 mins.
Ingredients
275 g (10 oz) flat mushrooms, approx.
2.5 cm (1”) in diameter, peeled and stalks
removed
2 streaky bacon rashers
25 g (1 oz) grated cheese
3 ml (
1/2
tsp) French mustard
50 g (2 oz) fresh breadcrumbs
1 egg
60 ml (4 tbsp) milk
15 ml (1 tbsp) fresh parsley, chopped
2 thin slices of cheddar cheese
1 tomato, thinly sliced
Stuffed Mushrooms
Dish: large dinner plate + microwave rack (not plastic defrost rack)
Serves: 4-6
Oven Accessory: glass tray
1. Cook bacon rashers on a microwave
rack on 1000 W for 1-2 mins. or until
crisping and brown. When cool, chop
into small pieces.
2. In a small bowl, mix together grated
cheese, bacon, mustard and
breadcrumbs. Add beaten egg, milk,
parsley and seasoning and mix until well
combined.
3. Fill mushroom cavities with mixture. Cut
cheese slices into 1 cm (
1/2
”) squares
and place on top of filling. Cut tomato
slices into segments and place one
segment on top of each mushroom.
Place mushrooms in a circle on a plate
and cook on 1000 W for 4 mins. or
until cheese starts to melt and
mushrooms are just cooked.
