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Ingredients
1 garlic clove, halved
300 ml (
½ pt) dry white wine
450 g (1 lb) Gruyère cheese,
grated
25 g (1 oz) plain flour
Pinch of pepper
Pinch of grated nutmeg
Paprika for sprinkling
Ingredients
2 onions, finely chopped
50 g (2 oz) butter or
margarine
225 g (8 oz) long grain rice
600 ml (1 pt) hot chicken
stock
800 g (1
½ lb) tin tomatoes
100 g (4 oz) mature
cheddar cheese, grated
25 g (1 oz) Parmesan
cheese, grated
salt and pepper
1 bunch of chives, chopped
Ingredients
15 ml (1 tbsp) olive or
vegetable oil
½ red pepper, deseeded &
diced
½ green pepper, deseeded
& diced
1 onion finely chopped
4 eggs
3 ml (
½ tsp) basil
salt and pepper to taste
Piercing
Always pierce egg yolk and
white to stop them
exploding when poaching or
frying in a microwave.
Quiches
Always cook quiches on 250 W
to avoid curdling the egg filling.
Serves 4 - 6
Swiss Cheese Fondue
Dish: large 2 litre (4 pt) bowl
1. Place garlic and wine in the bowl. Place on base of oven and
cook on 1000 W for 4 mins., or until wine is just boiling.
2. In another bowl mix the cheese and flour together, until evenly
combined.
3. Remove the garlic from the wine and discard. Add half of the
cheese mixture, stirring constantly until the cheese melts.
4. Cook on 1000 W for
1 minute, then stir in the rest of the
cheese mixture.
5. Return to the microwave and cook again for 1 minute on 1000 W.
Season with pepper and nutmeg.
6. Sprinkle with Paprika, if desired. Serve with chunks of french
bread, or vegetables.
Cheesey Risotto
Dish: large casserole
1. Place the onions and butter in a large casserole. Cover, place
on base of oven and cook on 1000 W for 3 mins. or until
softened.
2. Stir in the rice, cover and cook on 1000 W for 1 minute.
3. Add the hot stock and tomatoes, cover and cook on 1000 W
for 5 mins. and then 600 W for 20 mins. or until the rice is
cooked. Stir halfway during cooking.
4. Season and stir in 75 g (3 oz) cheese. Cover and leave to
stand for 5 mins. (this enables the rice to absorb any excess
stock).
5. Serve the Risotto sprinkled with remaining cheese and chives.
Piperade
Dish: bowl, 22 cm (9”) Pyrex
®
plate
1. Place oil and vegetables in a bowl. Cover, place on base of
oven and cook on 1000 W for 3-4 mins. or until soft.
2. Grease the plate and spread with vegetables. Beat the eggs
with salt and pepper and pour over the vegetables.
3. Cook on 1000 W for 4-5 mins. or until eggs are softly set,
but still
moist, beating with a fork several times during
cooking. Allow to stand covered for 2 mins. before serving.
Boiled eggs in shells
Never attempt to cook a
boiled egg by microwave.
They can explode
dangerously.
Serves 2
Serves 4
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