Variety Fun
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137
PEA AND MUSHROOM CURRY
35 mins
300g Mushrooms
125g Harvestime frozen peas
1 Onion chopped
50ml crushed ginger & garlic
5ml Salt
10ml Cartwrights curry powder
60ml Floro oil
Heat corningware browning skillet for 7 minutes on HIGH.
Add oil and microwave another 30 seconds.
Add onion and cook for 1 minute. 
Add ginger and garlic and curry powder and braise for 30 seconds.
Add sliced mushrooms, peas and salt.
Cover and microwave for 1min on HIGH, stirring halfway.

138
RISOTTO
30 mins
125ml Tastic rice
100ml Harvestime Pasta mix
1 Small onion chopped
15ml Tomato chopped
Green pepper - optional
Half Knorr chicken stock cube
300ml Boiling water
2.5ml Robertsons garlic flakes
2.5ml Robertsons mixed herbs
Dissolve stock in boiling water. Place all ingredients in bowl and pour stock over.
Microwave for 15 minutes on HIGH.
Leave to stand until all moisture is absorbed.
Mussels, prawns or tuna can be added before serving.
2.3 seconds on 1000W PLUS 12 mi

139
PIQUANT CHICKEN
30 mins
4 County Fair deboned breast fillets
1 Onion sliced
1 Green pepper sliced
Gravy mixture
SAUCE:
125ml Tomato sauce
125ml Delheim dry white wine
10ml Vinegar or stock or water
10ml Worcestershire sauce
10ml Huletts brown sugar
5ml Ca
Cook onion and green pepper for 2 minutes on HIGH till soft.
Coat chicken with gravy mixture and place in casserole.
Make sauce and pour over chicken and onion mix.
Cover and microwave on HIGH for 10-15 minutes.

140
SAUSAGE, EGGS AND TOAST
10 mins
2 Sausages
2 Eggs
2 Slices of bread, buttered and centre cut out
Preheat corningware skillet for 7 minutes on HIGH.
Prick sausages and place in skillet. Microwave 1 minute on HIGH, (700W), turn over and microwave another minute.
Place buttered bread and centre circle buttered side down in skillet and microwave 1 min"

141
VINEGAR PUDDING
20 mins
SAUCE: 
500ml Hot water
12.5ml Vinegar
250ml Juletts soft brown sugar
DOUGH: 
250ml Stork margarine
25ml Apricot jam/strawberry
5ml Royal bicarbonate soda
500ml Blue Ribbon cake flour
5ml Robersons ground ginger/cinnamon/mixed spice" "Heat sauce in 3 litre glass container for 6 minutes on
HIGH. Place margarine and jam in glass bowl and microwave.
Add dry ingredients, mix well and place spoonfulls into hot sauce. 
Cover completely with Glad Wrap - do not pierce.
Steam for 9-11 minutes on MEDIUM-HIGH (500W) 

142
MIELIE BREAD
mielie meal
83ml Milk
250ml Cake flour
5ml Salt
20ml Royal baking powder
Robertsons paprika
1 Tin creamed sweetcorn
Spray tupperware jel-ring with Spray & Cook and sprinkle with paprika. Combine all the ingredients well and add baking powder last, folding in lightly.
Pour into jel-ring and microwave for 7 minutes on HIGH.
(6.30 seconds on 700W) 

143
YOGURT HEALTH BREAD
45 mins
165ml Self raising flour
2ml Salt
5ml Robertsons bicarbonate soda
50ml Oil
100ml Huletts soft brown sugar
2ml Cinnamon
125ml Sunflower seeds / linseed
1 egg
200ml Snowflake nutty wheat
25ml Honey
150ml Natural yogurt
Mix dry ingredients in large bowl.
Beat together egg, sugar, honey and yogurt till well mixed. Add dry ingredients and mix well.
Place in greased loaf pan and bake on HIGH MIX ROAST for 14 minutes at 220 deg.C or SIMUL BAKE 220 deg.C
for 14 minutes, at 220c microwave MEDIUM-LOW.

144
30 DAY HEALTH MUFFINS
30 mins
125ml Oil
2 Extra large eggs
500ml Milk
375ml Huletts soft brown sugar
375ml Cake flour
500ml Snowflake nutty wheat
5ml Robertsons vanilla
10ml Bicarbonate soda
250ml Mixed cake fruit (Optional)
250ml Chopped dates (Optional)
Whisk oil, eggs and sugar then add balance of ingredients, mix well and leave in refrigerator to use as needed.
Bake 3 minutes for 6 muffins or 30 seconds for individual muffins.
Cook on HIGH
Conventional ovens: Preheat to 230 deg.C and cook 10-15 m

145
MINUTE PASTRY: PIZZA/TARTS
35 mins
500ml Self raising flour
Pinch of salt
150ml Water just off the boil 75ml Floro oil
Place all the ingredients in a bowl, seal cover and shake ten times from side to side and then shake up and down for one minute. Unseal and pastry is ready for use.
Sweet pastry: Add 30ml of sugar to ingredients for pastry
Pizza: Put on topping of choice and bake in preheated oven at 180c for 30min.

146
BUTTERMILK CHEESE SCONES
20 mins
500g Self-raising flour
125g Stork margarine
250ml Grated cheddar cheese
200-250ml Buttermilk
2 Eggs beaten
Pinch of salt
3ml Colmans mustard powder
3ml Robertsons cayenne pepper
Preheat convection oven to 230 deg.C.
Rub margarine into flour. Add cheese, mustard, salt and cayenne pepper. Mix buttermilk and eggs together and add to dry 
ingredients. Mix well. Pat out floured surface.
Cut scones out and brush with milk or beaten egg. Coat turntable
with Spray & Cook and arrange scones on turntable. Bake for 12-15min.

147
MACAROON CAKE
25 mins
125ml Castor sugar
125ml Stork margarine
3 Egg yolks
250ml Cake flour
10ml Baking powder
125ml Milk
5ml Robertsons vanilla essence
pinch of salt

TOPPING:
3 Egg whites
125ml Castor sugar
250ml Coconut
Cream margarine and sugar.
Add egg yolks one at a time, beating well.
Sift dry ingredients together.
Mix milk and vanilla together.
Add the liquid and dry ingredients to the margarine mixture, alternately, mixing well.
Pour into greased baking dish or spring form pan. Make topping by
beating egg whites till stiff. Gradually beat castor sugar.
Fold in coconut. Pour over batter and bake.