Zimbabwe W.I. - MICROWAVE - under construction
ROAST FILLET
Cover fillet with the above browning mixture and then cover with greased paper.
MICROWAVE ON MEDIUM 12-15 minutes Medium done
MICROWAVE ON MEDIUM 15-20 minutes Well done
Pour over melted butter with garlic or any sauce of your choice.
CONGRATULATIONS ON THE 70TH ANNIVERSARY — SHEILA LAZARUS WITH BEST WISHES
TO N.F.W.I.Z. ON THE 70TH ANNIVERSARY— CHINHOYI W.I.
TUNA CRISP CASSEROLE
Ingredients
125 grms Plain potato crisps, crushed 300 grms can condensed cream of
mushroom soup (Do not dilute)
200 grms Can Tuna fish, drained 150 grms Mushrooms
50 grms Green olives, sliced (optional) 50 grms Cheddar cheese, grated
250 mls milk 30 mls dried onion flakes
Method
1. Mix 2/3 of the crisps and other ingredients in a bowl.
2. Pour the mixture into a 1.7 litre casserole dish.
Microwave at 100% (HIGH) for 8 minutes, until thoroughly heated through.
3. Sprinkle the reserved crisps on top before serving.
Serves 4.
MICROWAVE LEMON CURD
Ingredients
Makes 500 mls 100 grams (110 mls)
Margarine
2 large lemons 225 grams (275 mls) sugar
3 large eggs
Method
In a 2 litre dish microwave margarine for one minute at 100°C
Grate lemon rind and squeeze lemons. Add sugar, lemon rind and juice to margarine and mix well.
Micro on 100°C uncovered for 4 minutes stirring at one minute intervals.
Micro for another 30 seconds or until thick. This will thicken as it cools. Bottle and seal.
TOMATO CHUTNEY
Ingredients
350 grm Tomatoes (green or red)
skinned 225 grm Apples, peeled and cored
350 grm Onions 225 grm Dark brown sugar
285 mls Malt vinegar 10 mls Ground ginger
10 mls Maizola cornflour 1.25 ml Caynenne pepper
2.5 ml salt 1.25 ml Turmeric
Method
Mince tomatoes, apples and onions (or chop finely in food processor)
Add 2/3 of vinegar and the sugar
Place in a large bowl, up to 3/4. Cover with cling wrap and microwave on High for 15
minutes. Stir every 5 minutes.
Meanwhile mix dry ingredients with remaining vinegar. Add to bowl and Microwave
on High for 5 minutes. Stir and leave to stand for 10 minutes.
Pot and cover in the usual way.
SPONGE CAKE
CHOCOLATE OR LEMON
Ingredients
2 Eggs 170 grin Castor sugar
1 Teaspoon vanilla essence Pinch of salt
1 1/2 Teaspoon Baking Powder 1/2 Cup water
1 cup sifted cake flour 40 grin Margarine
15 ml oil 1 tablespoon Cocoa or Maizola cornflour
Method
Prepare plastic container. (Ice-cream container 16 cm x 16 cm x 8 cm) 4 small pieces of grease-
proof paper on base and oil (use a paint brush for this)
Beat eggs and sugar. Add vanilla essence, flour, baking powder, salt and oil.
In a jug boil water, margarine (and Cocoa, if chocolate cake), on High for 2 minutes.
Mix two mixtures together. Pour into mould. Stand for 1-2 minutes. It is a very liquid mixture. Cover
with cling wrap.
Bake on Med — High (75%) for 2 minutes.
Then 31/2 minutes on 100%. Leave a little while then take cling wrap off. Tip out onto a tea towel.
It is useful to put it back into the ice-cream container for storage. Option: Lemon syrup.
300 ml Water 200 ml Sugar
Juice and rind of one lemon
This can be poured over and left to soak in or served as a pudding with syrup.
CONGRATULATIONS ON THE 70TH ANNIVERSARY — ILANDA/WOODLANDS W.I.
43
30 DAYS MUFFINS (Microwave)
Ingredients
2 Eggs 300 g Brown sugar
80 ml Oil 300 g Cake Flour
2 ml salt 8 ml Bicarbonate of Soda
500 ml digestive (wheat) Bran 500 ml Milk
125 Raisins/Sultanas/Cake Mix 5 ml Vanilla essence
Method
Beat eggs and sugar well. Add oil and beat. Sift flour, salt and bicarb and add. Add remaining
ingredients and mix well. Refrigerate until required in a sealed container. When required spoon
about 20 ml into paper baking cups or microwave muffin tray and bake on high for 3 to 3 and half
minutes. Makes about 50 muffins. Mixture will keep in fridge for 30 days. Just bake as many as you
need each day.
Variations
Immediately prior to baking add a mashed banana and a little cinnamon, or leave out dried fruit and
add chopped fresh or canned pie apples and a little mixed spice, or add a spoonful of marmalade
instead of fruit.
