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Home Gift Basket Christmas Spring Variety Fun Dean's Secret


10 minutes
500g Carrots, sliced lengthwise
60g Stork margarine
15ml Grated orange rind
15ml Honey
Combine all the ingredients in a casserole dish.
Cover and microwave for 4-6 minutes on HIGH.

18 minutes
500g Cauliflower florets
250ml Milk
5ml mustard
30g Herb flavored butter
5ml Mustard
30ml Blue Ribbon cake flour
125ml Cheddar cheese, grated paprika
Place cauliflower in a flan dish.
Cover and cook for 5-7 minutes on HIGH, until tender.  Drain.
Melt butter in a glass jug for 30 seconds on HIGH.
Stir in flour. Cook for 1 minute on HIGH.
Gradually stir in milk and mustard.
Cook for 3-4 min on HIGH, stirring every minute.
Stir in cheese until melted. Pour over cauliflower.
Sprinkle with paprika. Cook for 3min on HIGH.

30 minutes
250ml Apricot juice
12,5ml Lecol pure lemon juice
20 Marshmallows
1 Can (410g) Ideal milk chilled
1 Can Nestle cream (155g)
Place fruit juices and marshmallows together in a glass bowl and microwave to melt marshmallows.
Beat Ideal milk till stiff.
Fold marshmallow mixture and cream into milk.
Pour into serving dishes or half chocolate eggs and chill well.
Decorate with cream and sprig of mint.

40 minutes
1 Crown roast of lamb
25ml Margarine
1 Small. onion (chopped finely)
Salt and pepper
1 Apple, peeled, cored and finely chopped
250ml Seedless prunes, chopped
62ml Walnuts chopped
25ml Parsley, chopped
Place margarine and onion in a glass bowl and microwave for a minute on HIGH.
Add apple, cook for a further minute on HIGH.
Stir in breadcrumbs, prunes, walnuts and parsley. Season
with salt and pepper.
Preheat oven to 180 degrees
Fill center cavity of crown roast with seasoning.
Shield edges of chops with foil to prevent charring.
Place on Pizza tray on the low rack. Cook for 20min (medium) or
25-28min (well done) on HIGH MIX ROAST 180c

200g Can salmon
250g Ricotta cheese
1 Egg
15ml Fresh chopped parsley
5ml Lemon juice
1 Packet phyllo pastry
125g Stork margarine, melted
Preheat oven to 200 degrees C
Mix salmon, cheese, egg, parsley and lemon juice until well combined.
Season to taste. Brush two sheets of phyllo pastry with melted margarine and place one on top of the other.
Place a spoonful of salmon mixture in the center of pastry. 
Shape into a parcel bringing corners together. Tie with string.
Brush with melted margarine. Place on greased pizza tray on low
rack and bake for 20min at 200c

15 minutes
30ml Chopped onion
30ml Chopped celery
30ml Chopped green pepper
30ml Margarine
300ml Hot water
100g Sliced mushroom
25ml Chicken stock powder
75g Tastic rice
Combine onion, celery, green pepper and margarine in a casserole dish.
Microwave on HIGH until vegetables are crisp and tender. 3-5 minutes.
Stir in remaining ingredients.
Microwave for 5 minutes on HIGH.
Reduce power to MEDIUM.  Cook until liquid is absorbed, 10-12min on HIGH.
Let stand covered for 5min. Fluff with fork before serving.

25 minutes
225g Stork margarine
350g Soft brown sugar
2 Eggs, beaten
15ml Nescafe (coffee) dissolved in
90ml boiling water
225g Self-raising flour
450g Milk
50g Pecan nuts, chopped
In a bowl, cream the margarine and 225g of the sugar.
Add the eggs and coffee and beat till well blended.
Fold in the flour and pecan nuts.
Add sufficient milk to form a dropping consistency.
Pour into a well-greased 2.5 liter bowl.
In a jug, combine the remaining brown sugar and milk and pour
over the pudding batter. Microwave on MEDIUM-HIGH for about 
15min till springy to the touch.
Sprinkle with chopped pecan nuts and serve hot with sour cream.

50 minutes
10g Instant dry yeast
500g Cake flour
65ml sugar
5ml Salt
3ml Mixed spice
3ml Nutmeg
4ml Cinnamon
60g Stork margarine
1 Can (170g) Ideal milk
1 Egg
150g Mixed dried fruit (250ml)
125ml Lukewarm water
100g Flour
2ml Salt
50ml oil
125ml Ideal milk
50ml sugar
50ml milk
50ml water
Combine flour, salt, sugar and spices together.
Add instant dry yeast.
Melt margarine in the milk and allow to cool.
Add to dry ingredients together with beaten egg and enough lukewarm water to form a soft dough.
Knead for 10 minutes until dough is smooth and elastic.
Place the dough on a lightly floured surface - cover with cling wrap
and leave to rest for 20min. Place on a greased baking tray, cover and allow
to prove until double the size. Make the batter for the crosses.
The paste should be thin enough to pipe but half its shape. Brush
the buns with beaten egg, pipe crosses on the top and bake for 15-20min at 200c
Boil the glaze ingredients for 2min on HIGH and use to glaze the buns as 
they come out the oven.

40 minutes
550g Fruit cake mix
125g Dates, chopped
50g Glace cherries
125ml Water
125ml Brandy
130g Stork margarine
5ml Bicarbonate soda
200g Caramel brown sugar
5ml Nescafe
2.5ml Ground ginger
3 Eggs, beaten
Icing sugar
500g Marzipan
30-50ml Brandy
1 Egg
Lightly grease a round cake dish (22cm x 9cm).  Line the base with roller towel.
In a heat resistant bowl, microwave the fruit, margarine, sugar, brandy and water for 6 minutes on HIGH, stirring twice during cooking.
Stir in bicarbonate soda and coffee and coffee and allow to cool. Sift together the dry
ingredients. Stir into the fruit mixture alternating with the eggs. Set aside.
Sprinkle counter top with icing sugar and roll 100g of the marzipan into a circle
14cm in diameter. Spoon a third of the cake mixture into the prepared cake dish.
Place the marzipan circle in the center. The marzipan should not cover the mixture completely.
Cover the marzipan evenly with the remaining cake mixture. Cover the cake
with plastic wrap, pierce. Microwave for 20-22min on MEDIUM-HIGH.
Allow to stand for 10min.
Invert on wire rack to cool. Sprinkle with brandy. Wrap in foil. 
Decorate with a ribbon tied around the center of the cake.
To Decorate:
Divide the remaining marzipan in two. Roll 11 balls from one half. 
Roll out the remaining marzipan into a circle large enough to cover the cake.
Brush the top of the cake with egg white and place marzipan circle in position.
Smooth lightly with a rolling pin and pinch the edges with the thumb and forefinger
to form scallops. Score the marzipan with a knife to form a lattice. Brush
with egg white. Arrange the marzipan balls around the edges and brush
with egg white. Place under grill till light brown. Decorate with a ribbon
tied around the center of the cake.

25 minutes
Egg yolk, cream or liqueur
Firm leaf (non-poisonous) small and stiff
1. Melt small amounts of chocolate in a glass container,
   2-3 minutes on MEDIUM-HIGH, depending on the
   amount of chocolate.  Once melted, place over a bowl
   of hot water to prevent solidifying.
2. Chocolate melts more easily if chopped or broken into small pieces.
3. Chocolate will continue to melt even after it has been removed
   from the heat, so don't overcook.
4. Never add water to chocolate, unless the recipe calls for it. 
   Water causes it to harden, forming a dry mass.
5. If chocolate is too thick, thin it down with a little sunflower oil or Crisco 
6. To thicken chocolate, add egg-yolk, cream or liqueur.
7. Store chocolates in an airtight container in refrigerator.
   When required, leave container at room temperature for a while before opening.
   or chocolate will "sweat" and discolor.
8. To make a chocolate leaf, use a firm leaf with a tiny stem from
   a non-poisonous plant. Wash and dry well. Paint veined side of leaf 
   with a thin layer of melted chocolate. Leave to set in the refrigerator.
   Repeat painting procedure, leave to set. Gently peel away the leaf
   before use. 
9. When using moulds, polish each with cotton wool or a soft cloth before
   filling with chocolate. this gives chocolate a good sheen when unmoulded.

250g Nestle Easy melt milk chocolate
30g Nestle Easy melt white chocolate
Plastic egg moulds
Cotton wool
Paint brush
Two greaseproof piping bags
Break chocolate into small pieces and melt.
Polish mould with cotton wool.
Paint mould with a thin layer of brown chocolate and place in freezer till set.
Paint mould with a second layer of chocolate, thicker than the first layer and allow to set.
Unmould and make another egg shell. Paint the edge of the shell
with melted chocolate and press the rims of the two egg-halves
together. Leave to set. Melt the white chocolate 
and pipe decorative designs on the eggs.

Cellophane bag
Clothes pegs
1. Melt chocolate for 2-3 minutes on MEDIUM-HIGH.
2. Cut out moulds so that you have two halves, top and
   bottom separate, leaving a lip of about 1.5cm for use
   when joining the two halves. 
3. Fill one half about three quarters full with melted chocolate
4. Place empty half on top. Line up carefully.
5. Peg together with clothes pegs.
6. roll chocolate around carefully, coating the whole mould.
7. Place in refrigerator for 5min.
8. Remove from the fridge, roll again in all directions, up, down, and over.
9. Place in fridge and allow to set. About 20min.
10.Remove from fridge. Entire mould should appear opaque. 
   Unpeg and remove mould gently.
11.Allow to stand at room temperature, out of direct sunlight for at least 1 hour 
   before placing in cellophane bag.

If mould develops a sticky patch, wash in lukewarm water, no dishwashing liquid,
dry carefully and shine up with wad of dry cotton wool.
To keep your chocolate at the correct temperature indefinitely, 
place over hot water on a hot tray or electric frying pan.

20 minutes
500ml castor sugar
20ml Water or egg white
Desired food coloring
Add water or egg white to sugar and mix well.
The mixture should be the consistency of damp sea sand.
Add a few drops of food coloring (lemon, pink and blue are the best).
Firmly press sugar mixture into an egg mould.
When half set, carefully scrape out any surplus sugar.
Leave till thoroughly dry. Stick two halves together with a little
royal icing. Decorate the edge with royal icing.

30 minutes
50g Ground almonds
70g Sugar
70g Icing sugar, sifted 
2 Large egg yolks
5ml Almond essence
30g Extra icing sugar
Assorted food coloring
Combine the ground almonds, sugar and icing sugar in a mixing bowl.
Gradually add egg yolks and almond essence, mix lightly with your fingertips until smooth.
Add extra icing sugar and knead until smooth.
Wrap in plastic and store in a cool place.
To make Easter eggs: divide the marzipan into four, add a few drops of
desired coloring to each piece. Press into small Easter egg moulds. Leave
overnight to set. Remove from the mould. Leave for a few days to dry.
Stick halves together with a little royal icing. Place a few in a small
basket. Cover with cellophane and tie with a pretty bow. Makes Approx. 24halves - 12whole eggs.
The mixture can also be shaped into Easter chicks or bunnies.