Recipes - Appetisers

(Most recently added recipes display first.)

Baked Ricotta with Roast Capsicum


  • 200g low fat ricotta cheese
  • 2 tbs fresh and finely grated parmesan cheese
  • 1 egg, lightly beaten
  • Pepper to taste
  • 2 tsp fresh sage, chopped
  • 1 medium red capsicum, cored, with seeds discarded
  • Mesclun
  • Black olives
  • Sliced salami for serving

Serves 4


  • Combine cheeses egg and pepper in a bowl until well blended.
  • Pour into a 12 cm round microwave safe container, sprinkle with half the sage, cover and place off the centre of the turntable.
  • Cook for 2½ minutes on Medium (50%) then move container to the opposite side of the turntable.
  • Cook on Medium (50%) a further 2½ minutes.
  • Remove and stand whilst cooking the capsicum.
  • Place prepared capsicum in a microwave safe plastic jug, cover and cook on High (100%) for 5 minutes.
  • Stand for 5  minutes then peel away skin and discard.
  • Slice capsicum.
  • Invert Baked Ricotta onto the centre of a serving platter, surround with mesclun topped with capsicum, olives and sliced salami, and serve with crusty bread.

Chip N’ Dip


  • 1 large wholemeal pita round
  • 1 large eggplant, pierced several times with fork
  • 1 white onion grated
  • 1 clove of garlic squeezed
  • 2 tablespoons of olive oil
  • 2 tablespoons of lemon juice
  • Salt & pepper to taste


  • Split pita into 2 halves.
  • Elevate 1 round on a roasting rack and cook on High (100%) for 1 minute turning over half way through cooking time.
  • Place eggplant on the rim of the turntable and cook on High (100%) for 10 minutes turning over half way through cooking time.
  • It should be skewer soft.
  • When cool enough to handle cut in half lengthwise and scoop out flesh.
  • Place with all the other ingredients into a food processor and blend until mixture is coarsely chopped.
  • Transfer to a serving bowl and serve with the Pita Chips.

Baked Herbed Ricotta


  • 250 g tub smooth ricotta
  • 2 tbs finely grated parmesan cheese
  • 2 eggs beaten lightly
  • 1 teaspoon each of parsley, chive and sage leaves finely chopped
  • freshly ground pepper
  • 1 tbs olive oil

Serves 2 – 3


  • Combine ricotta, parmesan, and eggs in a bowl.
  • Stir through, chopped herbs and season with pepper.
  • Spoon into a 2 cup silicone log container, smooth the top and place on the rim of the turntable.
  • Cover loosely with paper towel and cook on Medium (50 – 60 %) for 5 – 6 minutes, moving to the opposite of the turntable halfway through cooking time.
  • Remove from microwave, drizzle with oil and then place in a preheated conventional oven for 6-7 minutes to turn golden.
  • Serve sliced with a roasted capsicum salad.

Silicone containers can be purchased in supermarkets cheaply and may be used in both microwave and conventional ovens.
Speedy microwave cooking eliminates the need for baking in a water bath as required in a regular oven, and halves the cooking time.