Sharp How to Cook Chokos in Microwave: Step-by-Step Guide and Recipes

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HOT CURRIED SLAW

 

Serves 6-8

1/2 large cabbage, finely shredded

salt and pepper

1 large carrot, grated

60 g butter

1/2 cup chicken stock

2 tablespoons plain flour

1 onion, peeled and halved

1 tablespoon curry powder

4 whole cloves

3/4

cup cream

2 cloves garlic

1/4

cup dry breadcrumbs

2 bay leaves

2 teaspoons butter, extra

1.In a large casserole dish, place cabbage, carrot, stock, onion halves with cloves pressed in, garlic, bay leaves, salt and pepper. Cover and cook for 10-12 minutes on HIGH, stirring halfway through cooking.

2.Remove onion and bay leaves.

3.Melt butter for 45 seconds on HIGH in a jug. Stir in flour and curry powder. Cook for 45 seconds on HIGH.

4.Gradually stir in cream. Pour over slaw, then toss. Sprinkle with bread- crumbs and dot with extra butter.

5.Cook, covered for 5-6 minutes on HIGH.

6.Serve hot.

SQUASH WITH YOGHURT

Serves 4-6

500 g squash

200 g carton natural yoghurt

2 teaspoons seeded mustard ground black pepper

1.Wash and trim squash. Slice thinly, place in a pyrex pie plate.

2.Cover and cook for 4-6 minutes on HIGH, or until just tender. Drain juice prior to adding yoghurt.

3.Combine yoghurt, mustard and pepper and gently fold through the squash.

4.Serve hot.

HONEY GINGERED VEGETABLES Serves 6

1/2 cup salad dressing

2 teaspoons grated ginger

2 tablespoons honey

1 tablespoon soy sauce

2 tablespoons lemon juice

500 g butternut pumpkin, peeled and thinly sliced

1 cup frozen beans

2 zucchinis, sliced

1/2 cup pecans

1.In a large bowl,heat dressing, ginger, honey, soy sauce and lemon juice for 3-4 minutes on HIGH.

2.Add pumpkin and cook covered 4-6 minutes on HIGH, until just tender.

3.Stir in beans and zucchinis, cook covered a further 3-4 minutes on HIGH.

4.Spoon onto a serving plate. Sprinkle with pecans.

SUNSHINE BRUSSELS SPROUTS

Serves 4

500 g Brussels sprouts

30 g butter

1 small onion, finely chopped

1/2 cup milk

4 egg yolks, lightly beaten (ensure all yolks have broken) 2 tablespoons lemon juice

salt and pepper

1.Place Brussels sprouts into a pie plate.

2.Cover and cook for 3-5 minutes on HIGH.

3.Combine butter and onion in a jug. Cook for 2-3 minutes on HIGH.

4.Blend in remaining ingredients. Cook for 5-6 minutes on MEDIUM until thick, stirring every minute.

5.Pour over Brussels sprouts. Heat for 2-3 minutes on MEDIUM.

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