Sauces and Extras, Topping, Jars and Bottles

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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
11⁄2 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.