SAVORY FISH MOULD
25ml Stork margarine
1 Medium onion (chopped)
37.5ml Blue Ribbon cake flour
2 eggs separated
salt and pepper to taste
1 Can tuna, salmon or plain pilchards (drained & flaked)
5ml Robertson's dried parsley
Place margarine and onion in bowl and microwave for 3 minutes on HIGH.
Add flour, salt and little milk and mix to smooth paste.
Add the balance of the milk and microwave on HIGH till thickened, stirring often.
Add egg yolks, fish, parsley, salt and pepper to the white sauce and mix well.
Pour into plastic loaf tin or fish mould that has been well sprayed.
Microwave for 8-10min on HIGH. Once cooled, turn out into platter and garnish with
lettuce and tomato.
25ml Fresh herbs: mint, lemon balm, lavender
1L boiling water
1L Fresh orange juice
Honey to taste
Pour boiling water over herbs and allow to stand overnight.
Strain and add orange juice.
Sweeten with a little honey if desired.
Serve well chilled, garnished with herbs used.
TURKEY WITH HERB CHICKEN
Turkey - not larger than 6.5kg
25ml Soya sauce
HERB CHICKEN STUFFING:
50ml Stork margarine
1 Medium onion (Finely Chopped)
500g County fair deboned chicken breasts, minced.
10ml Robertson's thyme
10ml Robertson's parsley
10ml Robertson's sage
1 extra large egg
Microwave margarine and onion on HIGH for 3 minutes.
Add minced chicken, herbs and breadcrumbs and mix.
Stir in the egg and seasoning, moisten with a little chicken stock, if necessary.
Season the inside of the turkey and fill with the stuffing.
Sew opening closed. Mix together the Soya sauce, paprika, seasoning,
and the honey. Rub into the Turkey, coating it well on all sides.
Shield the wings, drumsticks and breast bone with foil. Place turkey
in a giant roasting bag. Do not seal the bag. Place the Turkey on a large container
on an upturned saucer, breast side down and turn over half way.
Microwave 10min per 500g on MEDIUM-HIGH
Remove the foil for the last 30 minutes of cooking.
Wrap turkey in foil and allow to stand 10 minutes before carving.
2 - 3kg Smoked gammon
30ml soft brown sugar
45ml Honey/dry sherry
5ml Robertson's ground cloves
Place the ham, skin side down in a giant Glad oven bag.
Microwave for 12-14 minutes per 500g on MEDIUM-HIGH,
turning halfway or every 20 minutes.
Remove the skin and trim off excess fat.
Place ham in a shallow baking dish.
Combine the brown sugar, breadcrumbs and ground cloves.
Press the mixture into the ham. Fat can be scored to enhance
final appearance and to allow the mixture to adhere to the ham.
Microwave a further 2.30min per 500g on MEDIUM-HIGH or place
in convection oven preheated at 180c for 15min, till sugar melts.
remove from oven and drizzle with honey or sherry. return to
Microwave for a further 2.30min per 500g or place in convection
oven at 180c for 15min.
Garnish with spiced fruit or pineapple rings and cherries.
40g Stork margarine
3 Cloves garlic, crushed
2 Large onions, chopped
100g mushrooms, chopped
50ml Parsley, chopped
30ml Tomato paste
5ml Coleman's mustard
30ml Dry white wine
425g Can pilchards in tomato sauce, mashed & undrained
Salt to taste
Robertson's coarsely ground black pepper
5ml Robertson's mixed herbs
10ml Worcester sauce
750ml cooked white rice (200g raw)
3 large eggs
300ml milk or 200ml
40g parmesan cheese
Place margarine, garlic and onions in a casserole dish and microwave for 2 minutes on HIGH.
Place mushrooms in a dish and microwave for 3 minutes on HIGH, drain excess liquid and add to onion mixture.
Add the next 10 ingredients and microwave for 3-4min on HIGH, stirring once. Add remaining ingredients.
spoon mixture into lightly greased muffin pan and microwave 2-3min on MEDIUM-HIGH or until
set. Repeat till all the mixture has been used.
2 Apples, chopped
125ml cider or vinegar
15ml Lemon juice
190ml Apple juice
Microwave broccoli and carrots in their plastic packets for 5 minutes on HIGH. Shake to mix and microwave a
further 5 minutes till just tender.
Pierce a hole in corner of packet to drain. Remove from packets and place in salad bowl.
Mix together vinegar, lemon juice, apple juice and honey. Add apples to vegetables and pour over
dressing. Toss well. May be refrigerated before serving.
LEMON COOL DRINK
1L Boiling water
1Packet tartaric acid (30g)
1sml bottle Robertson's lemon essence, Pineapple etc.
Combine the sugar and water.
Microwave on HIGH till sugar is dissolved.
Allow to cool.
Stir tartaric acid and lemon essence.
Mix well and bottle.
This makes a concentrated syrup.
To serve: Pour 30ml of syrup into a glass
and fill with water or soda water.
CHRISTMAS FRUIT CAKE
500g Cake fruit mix
125g Dates, chopped
50g Glazed cherries
130g Stork margarine
200g soft brown sugar
5ml Gravy browning
5ml Royal bicarbonate of soda
300g Blue Ribbon cake flour
2.5ml Robertson's ground ginger
2.5ml Robertson's mixed spice
3 large eggs, beaten
50g flaked almonds - optional
Lightly spray a 22cm X 9cm deep dish.
Line the base with wax paper.
In a bowl, combine all the fruit, margarine, sugar, gravy browning, water and brandy.
Microwave for 6 minutes on HIGH till fruit is plump and tender.
Add bicarbonate soda and allow to cool.
Sift together flour, baking powder, ginger and mixed spice. Stir into the fruit mixture,
alternating with the eggs. Stir in the nuts. Mix well. Pour into prepared dish.
Cover with cling wrap and microwave for 18-21min on MEDIUM-HIGH. Stand for 10min and then
turn out onto wire rack to cool.
TO STORE: Wrap in foil and then in a clean tea towel or place in a Tupperware container.
Leave to mature till Christmas, occasionally sprinkling a tot of brandy or rum.
500ml Cake fruit mix
250ml sugar, soft brown
250ml Stork margarine
125ml Golden syrup
5ml Royal bicarbonate soda
250ml Cake Flour, Blue Ribbon
750ml Soft breadcrumbs
5ml Robertson's ground ginger
5ml Robertson's ground cinnamon
100g sprinkle nuts
3 extra large eggs
Mix fruit, sugar, margarine and syrup together and microwave for 5 minutes on HIGH.
Add bicarb, stir well and allow to cool.
Add the balance of the ingredients and mix well.
Pour into a greased pudding basin - approximately 2.5 liter.
Cover with cling wrap and microwave for 20-25min on MEDIUM-LOW.
250ml Hot water
125ml soft brown sugar
5ml Lemon juice
2ml Robertson's ground cinnamon
20ml Crosse & Blackwell custard powder
Mix together the water, sugar, salt and cinnamon and microwave for 3 minutes on HIGH.
Add lemon juice and stir.
Mix custard with a little water and add to sugar mixture.
Microwave on HIGH till mixture thickens. Allow to cool.
Add brandy, stir and serve.
2 Packets tennis biscuits (200g)
100ml Golden syrup
200g Nestle milk chocolate
200g Pecan nuts
Crush the biscuits finely. Chop the pecan nuts finely, but don't grind them.
Break the chocolate into squares in a deep 3.5 liter dish. Add the syrup and microwave uncovered for 2 minutes on MEDIUM or until melted.
Beat well till thoroughly mixed.
Add the biscuit crumbs, nuts and brandy to the chocolate mixture and blend well. Roll bits of the mixture into walnut sized balls.
Roll the balls in icing sugar to coat and arrange on baking sheet. Chill in refrigerator till firm.
Brandy bombs will keep for up to 3 weeks in the refrigerator if stored in an airtight container.
They taste best after one week of storing.
Makes about 60 sweets.
100g Butter, softened
50g castor sugar
25g Blue Ribbon cake flour
150g Blue Ribbon semolina
Castor sugar to dredge
Cream the butter and sugar together until light and fluffy.
Using fork, gradually stir in the flour, semolina and maizena.
Draw the mixture together with finger tips and press lightly into a greased 20-22cm sandwich tin. Prick well
all over and pinch edges with the finger and thumb.
Draw the mixture together with finger tips and press lightly into a
greased 20-22cm sandwich tin. Prick well all over and pinch edges with the finger and the thumb.
Place on low rack and bake for 7-10min on SIMUL BAKE 200c MICROWAVE.
Place in an 18cm pie plate and bake for 2.30-3.30min on HIGH.
Cut into 8 triangles, dredge with castor sugar.
CAPE MOCK CREAM LIQUEUR
450ml Whisky, brandy or rum
1 Tin Nestle condensed milk
30ml Chocolate sauce
5ml Vanilla essence
10ml Nescafe instant coffee
Almond essence (little)
Beat all the ingredients together to form a smooth mixture
Pour into bottles and screw on the tops.
Store for up to a month in the refrigerator.
Shake the bottle before serving.
Serve on ice if desired.
Makes approximately 1.25 liters cream liqueur.
CHRISTMAS MINCE PIES
500ml Blue Ribbon cake flour
250ml Stork margarine
15ml iced water
Combine all the ingredients in the Kenwood food processor and chill
in the refrigerator for 30min. roll out pastry and cut out circles
with a 6cm cutter. Place in patty pans, fill with 5ml fruit mince
and cover with a second pastry ring on top. Seal edges and brush with egg.
Microwave bake 7-8 at a time on the outside edge of the turntable for
3-5min on HIGH. Dust with icing sugar when cool.
20g (25ml) Stork margarine
20ml Nestle cream
2ml Peppermint essence
250g icing sugar
4 Drops green food coloring
Pinch cream of tartar
Cream the margarine.
Add 15ml of cream, peppermint essence and food coloring.
Add the icing sugar and cream of tartar with just enough of the remaining cream to form a stiff paste.
Knead the paste until smooth and even in color.
Place the paste on a sheet of wax paper which has been well covered
with sifted icing sugar. Roll out to about 1cm thick. Cut out shapes
with a cookie cutter or with a knife. Leave them, uncovered, to dry.
When they are dry, place them in a container.
Makes 100g (about 36) peppermints.