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Sauces and Extras
C
HOCOLATE
B
ROWNIES
Makes: 1 x 20 cm square slice pan
Ingredients:
125 g butter
200 g chocolate
1 cup caster sugar
1 teaspoon vanilla essence
3 eggs
1 cup plain fl our
Method:
Grease and line 20 cm square pyrex dish. Melt
butter and chocolate in 2-litre dish on Med-High for
2 minutes. Stir in sugar, vanilla essence, eggs and
fl our. Spread into prepared dish. Cook on Med-High
for 5 to 6 minutes. Refrigerate until cold. Cut into
squares.
R
HUBARB,
A
PPLE &
G
INGER
C
OMPOTE
Serves: 4
Ingredients:
300 g rhubarb, trimmed cut to
3 cm lengths
2 apples, peeled, cored and diced
30 g crystallised ginger, thinly sliced
1
⁄
2
cup caster sugar
1 orange, grated rind and juice
Method:
Place all ingredients into a 2-litre microwave safe
dish. Stir to dissolve sugar. Cook on High for 8 to 10
minutes or until fruit is softened.
M
OCHA
F
UDGE
Makes: 64 x 2.5 cm square pieces
Ingredients:
395 g can sweetened condensed milk
300 g dark chocolate melts
1 teaspoon vanilla extract
1 teaspoon instant coffee powder
64 chocolate coated coffee beans
Method:
Grease a square (20 cm) cake pan, set aside.
Place condensed milk and chocolate in a 1.5-litre
microwave safe and heatproof bowl. Cook on Med-
High for 2 minutes. Stir in vanilla and coffee. Mix until
well combined. Cook on Med for 2 minutes. Stir and
pour into prepared pan. Arrange coffee beans evenly
over the fudge. Chill for 2 hours or until set. Cut into
2.5 cm squares to serve.
Tip:
Chocolate coated coffee beans are available from
specialty coffee shops.
Preserving Precautions
Do not use your oven for home canning or the
heating of any closed jar. Pressure will build up and
the jar may explode. In addition, the microwave
oven cannot maintain the food at the correct canning
temperature. Improperly canned food may spoil and
be dangerous to consume.
Jars and Bottles
Jars and bottles can be used to warm food to serving
temperature. If the lid is removed fi rst. Cooking
should not be done in these containers since most
are not heat resistant and during extended heating
times, heat from food would cause cracking or
breaking.
Thermometers are available for use in microwave
ovens. DO NOT USE CONVENTIONAL MERCURY
TYPE CANDY OR MEAT THERMOMETERS in food
while cooking in the microwave oven.
Alternatively, a conventional meat thermometer may
be used after the food is removed from the oven.
Sterilizing Jars
Jam jars can be sterilized by microwave ready for
your jams. Half fi ll with water and heat them on HIGH
power until water boils (approx.3 mins, for 2 jars).
Empty and drain upside down on kitchen paper. The
jars should be warm when fi lled with jam.
T
OMATO
C
HUTNEY
Makes: 3 cups (750 ml)
Ingredients:
250 g onion, fi nely chopped
1.5 kg ripe tomato, skins removed
and chopped
1 teaspoon salt
1 teaspoon paprika
pinch cayenne pepper
150 ml malt vinegar
175 g sugar
Method:
Place onions in a 3-litre dish. Cover. Cook on High
for 4 to 5 minutes. Add tomatoes. Cover. Cook on
High for 5 to 6 minutes. Add salt, spices and vinegar.
Stir well. Cook on High for 10 minutes, stirring
halfway through. Add sugar, stir well and cook on
Med-High for 35 to 40 minutes. Stirring occasionally.
Pour into sterilised jars and seal.
L
EMON
B
UTTER
Makes: 1 cup (250 ml)
Ingredients:
1
⁄
2
cup lemon juice
1 tablespoon lemon rind
1
⁄
3
cup sugar
3 egg yolks
1 tablespoon butter
1 tablespoon cornfl our
Method:
Blend all ingredients in a 4-cup glass jug. Cook on
Med-High for 4 to 5 minutes, stirring every minute.
Pour into hot sterilised jars and seal immediately.