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Everyday Basics
PACKET CAKE
Ingredients:
1 packet cake mix (340 g)
Ingredients as recommended by manufacturer.
Method:
Mix cake and other ingredients with a metal spoon.
DO NOT OVERBEAT. Pour into 20 cm round dish
that has been lightly greased and lined with paper.
Cook on P8 for 4 to 6 minutes. Stand and allow to
cool before removing.
Variations:
• 1 tablespoon jam added to batter before cooking.
• Add 1 cup sour cream to batter and halve water
suggested by manufacturer.
• Half a cup chopped nuts,
1
⁄4 cup brown sugar and
1 teaspoon cinnamon. Mix and place on base of
cake dish before cooking cake.
• Two tablespoons honey and 30 g butter melted in
glass jug on P10 30 to 60 seconds. Pour over just
baked buttercake. Sprinkle with cinnamon. Serve
warm with cream or custard as dessert or serve
cold with cream as tea cake.
• A quarter cup of toasted muesli mixed with
1 tablespoon marmalade and placed in the base of
the dish.
Tip: Packet cakes are best mixed by hand as the
microwave will do the aerating.
BAKED CUSTARD
Serves: 4 to 5
Ingredients:
425 ml milk
3 eggs, lightly beaten
1
⁄4 cup sugar
1 teaspoon vanilla essence
pinch ground nutmeg
Method:
Place milk in 4-cup glass jug. Cook on P10 for
2 minutes. Add eggs, sugar and vanilla to milk,
whisking all the time. Strain mixture into a 20 cm
round dish, sprinkle with nutmeg. Cook on P3 for 15
to 17 minutes. Allow to stand, covered, for 5 minutes
before serving.
HINT:
TO HEAT BABY FOOD:
When heating 100 g baby food, place the food in
small microwave safe dish and heat on P10 for
15 to 30 seconds, depending on the initial
temperature of the food. Stir and test temperature
before serving or heating further.
ROASTED NUTS
Serves: 2 to 4
Ingredients:
1 cup raw peanuts (with or without skins,
and unsalted)
2 teaspoons salad oil
salt to taste
Method:
Place peanuts in a single layer on pie plate. Cook on
P10 for 3 to 5 minutes, stirring every 2 minutes during
cooking, until golden brown. Drizzle nuts with oil and
sprinkle with salt. Stir well. Cook on P10 for 30 to 40
seconds. Stir. Serve hot or cold in a small bowl.
VEGETABLE SOUP
Serves: 4 to 6
Ingredients:
500 g prepared vegetables of your
choice (carrots, turnips, celery,
etc.), finely chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons plain flour
3
1
⁄
2 cups chicken stock
salt and pepper
3 tablespoons parsley, chopped
Method:
Place vegetables, except onion, in 3-litre casserole
dish. Cover and cook on P10 for 8 to 10 minutes. Set
aside. Place onion and butter in 4-cup jug and cook
on P10 for 2 to 3 minutes. Add flour to onion mixture
and mix well. Gradually add 1 cup of stock. Stir well.
Cook on P10 for 3 minutes, stirring halfway through
cooking. Add remaining stock and onion mixture to
vegetables in casserole dish. Cook on P10 for 12 to
14 minutes. Season with salt and pepper and serve,
sprinkle with chopped parsley.
HINT:
TO REHEAT A SINGLE PORTION OF SOUP:
Place in microwave safe dish and cook on P7 for
2 to 3 minutes.