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67
67
ingredients
SERVES 4 - 6
1 garlic clove, halved
300 ml (½ pt) dry white wine
450 g (1 lb) Gruyère cheese, grated
25 g (1 oz) plain our
Pinch of pepper
Pinch of grated nutmeg
Paprika for sprinkling
Dish: large 2 litre (4 pt) bowl
Place garlic and wine in the bowl. Place on glass turntable and cook
on 1000 W for 4 minutes, or until wine is just boiling. In another bowl
mix the cheese and our together, until evenly combined. Remove
the garlic from the wine and discard. Add half of the cheese mixture,
stirring constantly until the cheese melts. Cook on 1000 W for 1 minute,
then stir in the rest of the cheese mixture. Return to the microwave and
cook again for 2 minutes 30 seconds on 1000 W. Season with pepper
and nutmeg. Sprinkle with Paprika, if desired. Serve with chunks of
french bread, or vegetables.
Piercing
Always pierce egg yolk and white to
stop them exploding when poaching or
frying in a microwave.
Boiled eggs in shells
Never attempt to cook a boiled egg
by microwave. They can explode
dangerously.
Quiches
Always cook quiches on 300 W to
avoid curdling the egg lling.
ingredients
SERVES 4
2 onions, nely chopped
50 g (2 oz) butter or margarine
225 g (8 oz) long grain rice
600 ml (1 pt) hot chicken stock
800 g (1½ lb) tin tomatoes
100 g (4 oz) mature cheddar cheese,
grated
25 g (1 oz) Parmesan cheese, grated
salt and pepper
1 bunch of chives, chopped
Dish: large casserole
Place the onions and butter in a large casserole. Cover, place on glass
turntable and cook on 1000 W for 3 minutes or until softened. Stir in
the rice, cover and cook on 1000 W for 1 minute. Add the hot stock and
tomatoes, cover and cook on 1000 W for 5 minutes and then 600 W
power for 20 minutes or until the rice is cooked. Stir halfway during
cooking. Season and stir in 75 g (3 oz) cheese. Cover and leave to
stand for 5 minutes (this enables the rice to absorb any excess stock).
Serve the Risotto sprinkled with remaining cheese and chives.
ingredients
SERVES 2
15 ml (1 tbsp) olive or
vegetable oil
½ red pepper,
deseeded & diced
½ green pepper,
deseeded & diced
1 onion nely chopped
4 eggs
3 ml (½ tsp) basil
salt and pepper to taste
Dish: large 2 litre (4 pt) bowl,
dinner plate
Place oil and vegetables in a bowl. Cover, place on glass turntable
and cook on 1000 W for 3-4 minutes or until soft. Grease the plate and
spread with vegetables. Beat the eggs with salt and pepper and pour
over the vegetables. Cook on 1000 W for 3-4 minutes or until eggs
are softly set, but still moist, beating with a fork several times during
cooking. Allow to stand covered for 2 minutes before serving.
Cheese and Eggs
Swiss Cheese Fondue
Cheesey Risotto
Piperade
Cheese and Egg Dishes
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