Recipes - All Recipes

(Most recently added recipes display first.)

Strawberry & Rhubarb Jam

Ingredients

  • 750g Strawberries, hulled and quartered
  • 250 g rhubarb, coarsely chopped
  • 1/4 cup lemon juice
  • 500g white sugar
  • 50g packet jamsetta (commercial pectin)

Preparation

  • Place berries, rhubarb and lemon juice in a 8 cup Pyrex jug or bowl and zap on High (100%) for 10 minutes uncovered.
  • Stir in sugar and zap on High (100%) for 10 minutes uncovered.
  • Stir through Jamsetta and Zap a further 5 – 10 on High, uncovered.
  • Pour into hot sterilised jars, seal and label.

Tip

Test for setting by placing a spoonful of jam onto a cold saucer, place in frieezer for a minute. Push mixture with finger; if it wrinkles it’s ready

Makes a neat Xmas gift from your kitchen

Asparagus with Poached Eggs & Parmesan

Ingredients

  • 250 g asparagus trimmed, cleaned & rinsed
  • 2 eggs, room temperature
  • 1 tbsp butter, melted
  • salt & pepper to taste
  • squeeze lemon juice
  • 1 teaspoon chopped parsley
  • shaved parmesan

Serves 2

Preparation

  • Place the prepared asparagus on a flat m/w safe plate in a spokewheel pattern with tips towards the centre.
  • Cover tightly with plastic wrap and Zap on High (100%) for 2 minutes. Set aside.
  • Place a teaspoon of water in each of 2 custard cups, crack an egg into the cups, place off the centre of the turntable and Zap on High (100%) for 1 minute.
  • Mix together melted butter, seasoning, lemon juice and parsley.
  • Separate cooked asparagus onto 2 serving plates, top each serve with a poached egg and drizzle with seasoned melted butter.
  • Garnish with shaved parmesan and serve with toasted crusty bread

Tip:
Select equivalent sized asparagus, for quick and even cooking.

BBQ Chicken Fried Rice

Reprise for left-over rice…

Ingredients

  • 250 g skinless BBQ chicken
  • 100g broccoli florets
  • 4 spring onions, chopped diagonally
  • 2 tbs BBQ sauce
  • 2 1/2 cups cooked rice

Serves 2

Preparation

  • Combine the chicken, broccoli, onions & BBQ sauce in a microwave safe container, stirring thoroughly to combine
  • Cover and Cook on HIGH (100%) for 4 minutes, stirring halfway through cooking time.
  • Add rice, stirring through to mix together. Cover and Cook on HIGH (100%) for 2 – 3 minutes.
  • Serve garnished with shredded lettuce or spinach leaves.

Tip
To cook a cup of rice, place it in a microwave safe jug with 1 3/4 cups of luke warm water and a squeeze of lemon juice.
Cook uncovered, on High (100%) 10 minutes, stir, cover and cook on High a further 2-3 minutes.

Steamed Herbed Mussels

Ingredients

  • 500g black mussels, cleaned
  • 1 tbsp oil
  • 1 clove garlic, crushed
  • 1 red chilli, seeded and finely chopped
  • 1/2 cup lemon juice
  • 1/2 cup dry white wine
  • 1 tbs each fresh parsley, chive and basil, finely chopped

Preparation

  • In a large microwave-safe container, heat oil, garlic and chilli on High (100%) for 1 minute.
  • Add mussels, juice and wine, cover and cook on high (100%) for 4 minutes.
  • With a slotted spoon, remove opened mussels to a warm serving plate.
  • Stir herbs into the juice and cook on high (100%) for 1 and a half minutes.
  • Pour herbed juice over mussels and serve with rice or crusty bread.