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Cooking Guide
Micro - Made Extras
Peach Butter
Makes: 2 cups (500 ml)
Ingredients:
1 can (425 g) peaches, drained 1 can (425 g)
1 teaspoon grated lemon rind 5 ml
1
/
4
cups lemon juice 60 ml
90 g butter 90 g
3 eggs 3
3
/
4
cup caster sugar 190 ml
Method:
In a blender or food processor, place peaches,
lemon rind and juice process until smooth. :lace
eggs in a 3 litre casserole dish whisk (with an egg
whisk) until well combined, add remaining
ingredients, cook on HIGH for 6 to 8 minutes, until
mixture has thickened. Whisk twice during cooking.
Pour into jars, cool them seal. Store in the
refrigerator.
Lemon Butter
Makes: 1 cups (250 ml)
Ingredients:
grated rind and juice of
3 lemons
1
/
3
cup sugar 85 ml
1 tablespoons butter 15 ml
1 tablespoons cornflour 15 ml
Method:
Blend all ingredients in a 4-cup (1 litre) glass jug.
Cook on MEDIUM for 3 minutes, stirring every
minute. Pour into hot sterilised jars and seal
immediately.
Mango Chutney
Makes: 2 cups (500 ml)
Ingredients:
450 g fresh mango, 450 g
and sliced
250 g cooking apples, 250 g
peeled, cored and
sliced
2 tablespoons salt 30 ml
2 onions, finely sliced 2
300 g brown sugar 300 g
150 ml malt vinegar 150 ml
1 teaspoon ground ginger 5 ml
1 teaspoon chilli powder 5 ml
Method:
Place mango and apple in a bowl and sprinkle with
salt. Stand overnight. Rinse and drain fruit. Place
fruit in a 4-litre casserole dish, add onion. Cover and
cook on HIGH for 6 minutes, stirring halfway through
cooking. Add sugar, vinegar and spices, mix well.
Cover and cook on HIGH for 15 minutes. Pour into
sterilised jars and seal.
Tomato Chutney
Makes: 3 cups (750 ml)
Ingredients:
250 g onion, finely chopped 250 g
1.5 kg ripe tomatoes, skins 1,5 kg
removed and tomatoes
chopped
1 teaspoon salt 5 ml
1 teaspoon paprika 5 ml
pinch cayenne pepper
150 ml malt vinegar 150 ml
175 g sugar 175 g
Method:
Place onions in a 3-litre dish. Cover and cook on
HIGH for 4 to 5 minutes. Add tomatoes and cover
and cook on HIGH for 5 to 6 minutes. Add salt,
spices and vinegar. Stir well and cook on HIGH for
10 minutes, stirring halfway through cooking. Add
sugar, stir well and cook on HIGH for 35 to
40 minutes, stirring occasionally. Pour into sterilised
jars and seal.
Passionfrit Butter
Makes: 1
1
/
2
cup (375 ml)
Ingredients:
3 eggs 3
1
/
2
cup caster sugar 125 ml
6 passionfruit, pulp 6
removed
90 g butter 90 g
Method:
Beat eggs and sugar together in a 1 litre jug until
combined. Stir in passionfruit pulp and butter. Cook
on MEDIUM-HIGH for 4 minutes, stirring after every
minutes. Pour into hot sterilised jars, when cool,
seal.
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