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 6
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 6
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
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