Recipes - All Recipes

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Lemon Cheesecakes *

Ingredients

  • 250g light cream cheese
  • 1 tablespoon caster sugar
  • half cup light sour cream
  • zest of 2 lemons
  • a quarter of a cup fresh lemon juice
  • one and a half teaspoons gelatine dissolved in 2 tablespoons hot water
  • 6 granita biscuits, or the biscuits of your choice
  • cinnamon for dusting


Replace lemon with zest and juice of 1 large orange.
Change biscuits for plain chocolate or ginger nut biscuits.
Omit cinnamon decorate cheesecakes with grated dark chocolate, sliced small strawberries or raspberries.

Preparation

  • Line each cavity of a deep muffin pan with plastic wrap.
  • In a mixing bowl blend cream cheese until smooth then add sugar, sour cream, lemon zest and lemon juice.
  • Stir the gelatine into the mixture, then pour into the prepared pan.
  • Top each cavity with a biscuit and cover with foil.
  • Refrigerate for half a day.
  • Invert the pan to remove the cheesecakes.
  • Serve with yoghurt.

Slimline Poached Pears

Ingredients

  • 2, 150 g medium sized ripe Bosc Pears, peeled
  • 1, 250 ml cup of freshly squeezed orange juice
  • 1 tablespoon grand Marnier or orange liqueur
  • shredded rind of one orange
  • toasted flaked almonds for garnishing

Preparation

  • Mix together orange juice and liqueur in a small microwave safe jug then Zap on HIGH (100%) for 2 minutes.
  • Place pears in a microwave safe container with the thicker portions at the outer edge of the dish.
  • Cover the container and Zap on HIGH (100%) for 4 minutes turning pears over half way through cooking time.
  • Pears should be skewer soft.
  • Serve sprinkled with orange rind and garnished with toasted almonds with vanilla yoghurt at the side.

Nectarine Meringue

Ingredients

  • 4 ripe nectarines, pitted and halved
  • Cinnamon
  • ¾ cup sweet white wine
  • 3 egg whites
  • ¾ cup caster sugar
  • ½ tsp vanilla essence
  • ½ tsp white vinegar

Serves 4

Preparation

  • Place peaches in small microwave safe container, pour over white wine, cover and cook on High (100%) for 4  minutes.
  • Remove poached peaches carefully and take off skin.
  • Arrange on the base of a glass microwave pie plate, sprinkle with cinnamon.
  • Beat egg-whites until stiff but not dry.
  • Gradually add sugar beating constantly.
  • Beat in vanilla and sugar.
  • Spoon meringue on top of fruit.
  • Cook on High (100%) for about 4 minutes or until meringue is set.

Tip
Fruit may be varied seasonally.

Cherry Clafouti

Ingredients

  • 200g pitted cherries
  • 300ml light sour cream
  • 1 tablespoon sugar
  • 1 tablespoon self raising flour
  • 2 eggs
  • Cinnamon for dusting

Preparation

  • Scatter cherries over the base of 20cm round microwave safe container.
  • Whisk together sour cream, sugar, flour and eggs.
  • Pour over cherries and dust with cinnamon.
  • Cover container and cook on Med-High (80%) for 7 to 8 minutes.
  • Stand for 5 minutes before serving.

Asian Style Prawn & Vegetable Soup

Ingredients

  • 50g baby carrots cleaned, cut into thin 5 c.m. strips
  • half celery stick, cut into 5 c.m. strips
  • 3 green onions, cut into thin 5 c.m. strips
  • 1 clove garlic, finely chopped
  • 1 c.m. ginger, peeled and grated
  • 1 small red chilli (optional) de-seeded, finely chopped
  • 6 medium green prawns, de-veined, tails intact
  • 2 teaspoons light soy sauce
  • 3 cups chicken stock
  • 1 tablespoon coriander leaves for garnishing

Serves 3-4

Preparation

  • Place prepared carrots, celery, green onions, garlic, ginger and chilli into a 1 litre microwave safe jug.
  • Cook on HIGH (100%) for 5 minutes.
  • Add the green prawns and soy sauce.
  • Pour in chicken stock.
  • Cover the jug and place in the microwave oven and cook on HIGH (100%) for 5 minutes.
  • Uncover carefully away from you to avoid escaping steam and serve in small bowls garnished with coriander leaves.

Tip
replace prawns with cubes of firm tofu and Japanese soy for a vegetarian alternative.