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CHOCOLATE BROWNIES
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 flour
Method:
Grease and line 20 cm square pyrex dish. Melt
butter and chocolate in 2-litre dish on P7 for 2
minutes. Stir in sugar, vanilla essence, eggs and
flour. Spread into prepared dish. Cook on P7 for 5 to
6 minutes. Refrigerate until cold. Cut into squares.
CHOCOLATE PEANUT BUTTER SQUARES
Makes: one 30 x 20 cm Dish
Ingredients:
60 g butter
1
⁄2 cup brown sugar
1
1
⁄2 cups icing sugar
1 cup peanut butter
1 cup crushed nuts
Topping:
200 g dark chocolate
20 g butter
Method:
Foil line and grease a 30 x 20 cm pan. Set aside.
Place butter in a 2 litre dish. Soften on P5 for 10 to
20 seconds. Add brown sugar, icing sugar, peanut
butter and crushed nuts. Mix until combined. Press
into the base of the prepared pan.
To prepare topping:
Place chocolate and butter into a small dish.
Cook on P7 for 1 to 2 minutes. Stir halfway through
cooking. Spread over top of prepared base.
Refrigerate until cold and cut into squares.
MOCHA FUDGE
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 P7 for
2 minutes. Stir in vanilla and coffee. Mix until well
combined. Cook on P5 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 first. 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 fill 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 filled with jam.
TOMATO CHUTNEY
Makes: 3 cups (750 ml)
Ingredients:
250 g onion, finely 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 P10
for 4 to 5 minutes. Add tomatoes. Cover. Cook on
P10 for 5 to 6 minutes. Add salt, spices and vinegar.
Stir well. Cook on P10 for 10 minutes, stirring
halfway through. Add sugar, stir well and cook on P7
for 35 to 40 minutes. Stirring occasionally. Pour into
sterilised jars and seal.
LEMON BUTTER
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 cornflour
Method:
Blend all ingredients in a 4-cup glass jug. Cook on
P6 for 4 to 5 minutes, stirring every minute. Pour into
hot sterilised jars and seal immediately.
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Sauces and Extras