Panasonic NN-ST641W manual Sauces and Extras, Preserving Precautions

Page 54

Sauces and Extras

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 Med-High for 2 minutes. Stir in sugar, vanilla essence, eggs and flour. Spread into prepared dish. Cook on Med-High for 5 to 6 minutes. Refrigerate until cold. Cut into squares.

RHUBARB, APPLE & GINGER COMPOTE

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.

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 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 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 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.

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 Med-High for 4 to 5 minutes, stirring every minute. Pour into hot sterilised jars and seal immediately.

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Page 53 Page 55
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