Recipes - All Recipes

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Non-Traditional Pumpkin Lasagne

Ingredients

  • 8 sheets instant lasagne noodles (try spinach)
  • 1 cup of your favourite white sauce
  • 1 cup grated cheese
  • 2 cups cooked pumpkin
  • 25og fresh ricotta cheese
  • 1 egg
  • 2 cloves garlic, crushed

Serves 4

Preparation

  • Stand lasagne sheets in 2- 3 cups boiling water and prepare filling & sauce.
  • Stir cheese into hot white sauce to melt.
  • Puree pumpkin, ricotta, egg and garlic together; season to taste.
  • Lay sheets of lasagne on base of lightly oiled MicroWare container.
  • Cover evenly with 1/3 pumpkin mixture. Repeat layers finishing with lasagne sheets.
  • Pour cheesy sauce over. Cover and Cook on Med High (70-80%) for 10 minutes.
  • Stand for 4 minutes before serving.

Tip:
As you can’t stir lasagne when Reheating place the dish on the edge of the turntable and halfway through reheating time move it to the opposite side for even warming.

Fabulous Frittata (great for leftovers)

Ingredients

  • 200g potatoes, cooked, peeled and diced
  • 200 g leftover ham, diced
  • 150g chopped cooked greens, asparagus or beans
  • 5 x 55 eggs at room temperature
  • 1/4 cup cream at room temperature
  • freshly ground pepper
  • 1/4 cup grated cheese
  • 2 tbs chopped fresh herbs for garnishing

Serves 4

Preparation

  • Scatter potatoes, ham and greens over the base of a medium size shallow microware or Pyrex dish.
  • Whisk together eggs, cream and pepper.
  • Pour over vegetables and ham.
  • Sprinkle with cheese.
  • Cover and microwavave off the centre of the turntable on Med High (70 – 80%)for 5 – 7 minutes, moving frittata to the opposite side of the tuntable halfway through cooking.
  • Garnish with herbs then cut into 4 wedges to serve with crusty bread

Tips:
Stand frittata until centre is set.
Moving the container through cooking time ensures even cooking for foods that are not stirrable.

Festive Turkey

Ingredients

3.5 kg Turkey, thawed, cleaned , pierced well and at room temperature
Stuffing of your choice

Baste:

  • 3 tbs light soy sauce
  • 2 tbs honey
  • 1 teasp grated ginger
  • 1 clove garlic crushed

Serves 6 – 8

Preparation

  • Place the stuffing mix inside cavity and neck of prepared turkey.
  • Tie the legs of the bird together with a strong rubber band or string.
  • Liberally baste the turkey.
  • Place breast side down on a roasting rack, tent with paper towel.
  • Cook on Med (50-60%) 8- 9 minutes per 500g (approximately 63 minutes) turning and rebasting several times for even cooking.
  • Wrap in foil and allow to stand 15 minutes whilst you prepare vegetables and gravy.

Tips:
Ensure stuffing is precooked prior to placing inside turkey cavities.
Use poultry juices to make gravy.
If you cook poultry to eat later, refrigerate while hot.

Crackling Christmas Pork

Ingredients

2 kg boneless pork loin – rind scored, room temperature

Baste

  • 3 tbs each of mustard and soy sauce, combined well
  • 1 tbs fresh sage, finely chopped

Serves 8

Preparation

  • Mix sage leaves into mustard baste mixture.
  • Brush prepared pork loin, liberally with the baste and place rind side down on a roasting rack (or oven proof saucer in a roasting dish)
  • Place pork into your microwave and cover loosely with paper towel to prevent spattering .
  • Cook on Medium (50 -60%) 9 – 10 minutes per 500 g turning over half way through cooking time, re basting for extra flavour.
  • At the end of microwave cooking time place pork on a warm serving plate, slice off rind, cover meat with foil and stand in a warm place until ready to carve.
  • Place the rind between paper towel and Zap on High (100%) in 2 minute bursts until crisp and crackling. Portion crackling and serve alongside sliced pork.

Tip
The internal temperature of pork should be 76 degrees at the end of cooking time and 82 – 85 c at the end of standing time.
Standing time equalizes the temperature and finishes the cooking process without over cooking, whilst giving you time to cook vegetables and make gravy.

Minted Lamb Rack

Ingredients

  • 500g Lamb rack, trimmed of all fat
  • 1 – 2 cloves garlic sliced
  • 2 tablespoons mint jelly

Serves 1 – 2

Preparation

  • Cut 2 c.m. down between each cutlet and stud with sliced garlic.
  • Brush liberally with mint jelly.
  • Place prepared rack on a roasting rack, with bones toward the centre
  • Cover loosely with paper towel and cook on Medium (50%) for 7 minutes.
  • Stand in a Hot oven whilst you zap some green vegetables for a side serve

Tip
Add a little mustard to mint jelly