Panic! Tonight you’re hosting and with time running out the gastronomic feast you have envisaged is proving more difficult than expected.
No fear; this is where we step in to help! You won’t need hundreds of utensils to cook these simple, delicious meals, and healthy too!! Your microwave will be enough to wow your guests with some of the recipeswe have listed below.
In many homes the microwave sitting in your kitchen can also serve as an oven, and it’s a shame to only use it for warming up plates. You can easily use it to make cakes or even for steaming food for a healthier way of eating.
Sweet potato chips
- 1 peeled sweet potato, cut in two and sliced thinly - 1 teaspoon chopped rosemary - Salt and pepper
Place the slices of sweet potato on a plate. Sprinkle over the rosemary and pepper. Heat on a high heat for 4 minutes, then lower the heat for a further 30 seconds until they are cooked.
- 600g aubergines - 2 large peppers - 150g onions - 400g courgettes - 3 pinches herbes de Provence - 4 large eggs - 100ml thick crème fraîche - A little fresh basil - Salt and pepper - 2 tablespoons olive oil - A little nutmeg
Cut the onions into slices and place into glass bowl. Cover and cook for 5 minutes at full power. Cut the aubergines into slices and add to the onions along with the herbes de Provence, basil and olive oil. Cover and cook for 12 minutes at full power.
Wash and slice the peppers and courgettes, then place the peppers into a small casserole dish. Cover and cook for 5 minutes on full power. Add the courgettes and 2 tablespoons of water then cover and cook for 5 minutes.
Drain the aubergines and onions. Place them in a blender, add the cream, eggs, salt, pepper and nutmeg and blend. Pour the mixture into a large mixing bowl. Stir in the peppers and courgettes to this mixture.
Generously grease the base of a cake mould and pour the contents of the mixing bowl into it. Cook for 18 minutes on full power. When the terrine is cooked, leave to cool in the refrigerator. Leave to set for at least 12 hours.
Season the salmon. Prepare two 40cm square piece of baking paper and place the fillets in the middle.
Cover each piece of salmon with peas and 2 tablespoons of crème fraîche. Sprinkle over the tarragon, salt and pepper. Seal up the paper parcels and put them in the microwave on a plate. Cook on max power for 5 minutes and serve immediately.
- 4 red or green peppers - 340g beef mince - 1/2 cup diced onions - 1/2 cup of grated carrot - 1 1/2 cups long grain rice - 1 can of tomato (pasta) sauce - Salt and pepper
Cut the top off the peppers, discard the stem and dice the ‘lid’.
Crumble the mince into a bowl; add the diced tops of the peppers, the onions and carrots. Roughly cover with greaseproof paper and cook for 5 minutes until the meat is no longer pink and the vegetables are tender.
Drain any excess liquid and add the rice, tomato sauce, salt and pepper. Stuff the mixture into the peppers and cover with greaseproof paper. Cook for 11 to 14 minutes until the peppers are crispy.
Pour the rest of the tomato sauce over the peppers and sprinkle with a little grated cheese. Cover and let stand until the sauce is hot.
Mix the flour, sugar, cinnamon and baking powder in a mug. Add the apple sauce and mix into a firm mixture. Gradually mix in the oil, milk and vanilla extract.
Place in the microwave and cook on a high setting for 45 seconds. Check the consistency with a toothpick. If the cake is not cooked then put back into the microwave for a further 10 seconds. Enjoy with vanilla ice cream or whipped cream.
For more recipes check out these great cooking sites: