EASY HOME-MADE
RICE RISOTTO HONEY CARROTS
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1 onion, diced 500 g carrots, sliced lengthwise
60 g butter 60 g butter
1 tablespoon grated orange rind
1 tablespoon honey
4 rashers bacon, diced
(or 1 cup cooked chicken or ham)
3 chicken or beef stock cubes
2 cups boiling water
1 cup long-grain rice, washed well
1 cup assorted finely chopped vegetables,
e.g. carrots, zucchinis, mushrooms
1. Combine all ingredients in a casserole dish.
2. Cover and cook for 9-11 minutes on 100%.
Place onion, butter and bacon in large casserole dish. Cook for 3-5
minutes on 100%. Stir well.
Dissolve stock cubes in boiling water; add to onion and bacon. Add all
other ingredients. Cover with a lid and cook for 20-22 minutes on 100%.
Do not stir while cooking.
At the end of this time, all the liquid will have been absorbed.
Serves 4
VEGETABLE PLATTER
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200 g carrots, sliced
200 g broccoli, cut into florets
100 g zucchinis, sliced
Leave to stand for 5 minutes and stir with a fork before serving.
Serves 6-8 1. Arrange vegetables in a shallow dish with the harder vegetables
positioned around the outside and the softer vegetables in the centre.
2. Cover with a lid or plastic wrap.
3. Cook for 6-8 minutes on 100%. Serves 4
DESSERTS CALIFORNIAN APPLE CRUNCH BAKED APPLES
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800 g can pie apple
White Wings buttercake mix
125 g hard butter, cut into thin slices
3 tablespoons brown sugar
3 tablespoons coconut
2 tablespoons crushed nuts
1 teaspoon cinnamon 1.
Place pie apple in a shallow casserole dish.
Sprinkle evenly with dry cake mix. 2.
Layer sliced butter over cake mix, covering completely. 3.
Combine last 4 ingredients and sprinkle over sliced butter. 4.
Cook for 12-14 minutes on 100%.
Serve hot or cold. 5.
Serves 6-8 6.
3/4 cup walnuts
l/4 cup brown sugar
2 teaspoons mixed spice
4 large apples
2 tablespoons lemon juice
30 g butter, melted
Place walnuts, sugar and mixed spice in a blender or food processor,
process until nuts are finely chopped.
Peel and core apples, brush with lemon juice.
Brush apples with butter. Toss in walnut mixture until evenly coated.
Place in base of a 20 cm pie plate. Fill centre of apples with any remain-
ing walnut mixture.
Cook for 7-9 minutes on 100%. Allow to stand for 5 minutes.
Serve with whipped cream. Serves 4