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– 21 –
Basic Recipes
G
RANOLA
C
EREAL
Makes: approximately 4 cups
Ingredients:
2 cups oats
2
⁄
3
cup chopped nuts
1
⁄
3
cup wheat germ
1
⁄
4
cup brown sugar
1
⁄
4
cup honey
1 teaspoon vanilla essence
1
⁄
3
cup raisins
1
⁄
3
cup coconut
Method:
Place oats in 2-litre casserole dish, cook on High 1.
for 2 to 3 minutes, stirring twice.
Add nuts, wheat germ, and brown sugar. Stir in 2.
honey and vanilla. Cook on High for 3 to 5 minutes,
stirring twice during cooking.
Add raisins, coconut and allow to cool. Stir to a 3.
crumble texture. Store in an airtight container.
T
OMATO AND
O
NION
Serves 4
Ingredients:
approx. 3 tomatoes, thinly sliced
1 onion, thinly sliced
1
⁄
2
teaspoon basil
salt and pepper to taste
Method:
Place all ingredients into 2-litre casserole dish.1.
Cook, covered, on High for 6 to 8 minutes. Serve 2.
with barbequed steak or grilled meat.
S
CRAMBLED
E
GGS
Serves: 2
Ingredients:
4 x 61
g
eggs
4 tablespoons milk
pinch of salt
Method:
In a 1-litre casserole dish, beat eggs lightly 1.
with whisk. Add milk and salt. Whisk until well
combined. Cover dish with plastic wrap and cook
on Medium for 2 to 2
1
⁄
2
minutes.
Stir eggs and cook for further 22.
1
⁄
2
to 3 minutes.
Stand, covered, for 1 minute before serving.
HINT:
TO COOK BACON RASHERS:
Place bacon between 2 sheets of paper towel on a
pie plate and cook on High for 2 to 3 minutes.
HINT:
TO COOK PAPPADUMS:
Place on paper towel lined microwave safe plate.
Cook on High for 15 to 20 seconds for each
pappadum, turning halfway through cooking. Allow
to stand 1 minute before serving.
P
OACHED
E
GGS
Serves: 2
Ingredients:
1
⁄
2
cup hot tap water
dash of vinegar
pinch of salt
2 x 61
g
eggs
Method:
Place one quarter of a cup of water, dash of 1.
vinegar and pinch of salt into 2 ramekin dishes or
small glass bowls.
Break egg into the water and with toothpick pierce 2.
the egg yolk twice and egg white several times.
Cover dishes with plastic wrap and cook on 3.
Medium for 1 to 1
1
⁄
2
minutes.
Stand, covered, for 1 minute before serving.
Note: The size of the eggs will alter cooking time.
G
RAVY
Makes: 2 cups (500 ml)
Ingredients:
2 tablespoons dripping or pan juice
1 small onion, fi nely chopped
2 tablespoons fl our
1 tablespoon tomato paste
1
1
⁄
2
cups beef stock, divided
salt and pepper
Method:
Place dripping or pan juices and onion in a 2-cup 1.
jug. Cook on High for 2 minutes.
Add fl our, tomato paste and half of the beef 2.
stock. Stir well. Cook on High for 2 minutes. Add
remaining stock.
Stir well and cook on High for a further 2 minutes. 3.
Season with salt and pepper. Serve with the meat
of your choice.
B
ASIC
W
HITE
S
AUCE
Makes: 1 cup
Ingredients:
2 tablespoons butter
2 tablespoons fl our
salt and white pepper
1
1
⁄
4
cups milk
Method:
Place butter in a 4-cup jug. Cook on High for 30 to 1.
40 seconds.
Stir in fl our, salt and pepper. Gradually add milk, 2.
stirring until smooth.
Cook on High for 3 to 4 minutes, stirring twice.3.
Tip: For cheese sauce, stir in
1
⁄
2
cup grated cheese
once sauce has thickened.
HINT:
TO DRY FRESH BREADCRUMBS:
Place 1 cup (250 ml) of breadcrumbs on the base
of plate and heat on High for 2 to 3 minutes, stirring
once during heating.
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