BREAKFAST IN THE MICROWAVE:
MICROWAVE COFFEE CUP SCRAMBLE
MICROWAVE COFFEE CUP SCRAMBLE
2 Eggs
2 Tbsp. milk
2 Tbsp. shredded Cheddar cheese
Salt and pepper
DIRECTIONS:
COAT 12-oz. microwave-safe coffee mug with cooking spray. ADD eggs and milk; beat until blended.
MICROWAVE on HIGH 45 seconds; stir. MICROWAVE until eggs are almost set, 30 to 45 seconds longer.
TOP with cheese; season with salt and pepper.
Microwave ovens vary. Cooking times may need to be adjusted.
Bron: incredibleegg.org
Plasing & Foto: Joey Kruger /Watertand Resepte vir oud en jonk
MICROWAVE COFFEE CUP SCRAMBLE
2 Eggs
2 Tbsp. milk
2 Tbsp. shredded Cheddar cheese
Salt and pepper
DIRECTIONS:
COAT 12-oz. microwave-safe coffee mug with cooking spray. ADD eggs and milk; beat until blended.
MICROWAVE on HIGH 45 seconds; stir. MICROWAVE until eggs are almost set, 30 to 45 seconds longer.
TOP with cheese; season with salt and pepper.
Microwave ovens vary. Cooking times may need to be adjusted.
Bron: incredibleegg.org
Plasing & Foto: Joey Kruger /Watertand Resepte vir oud en jonk
OMELET IN A MUG
For a fast, healthy breakfast, it doesn't get any easier than this omelet you can make in a mug.
Ingredients:
1 large egg
2 egg whites
2 tbsp shredded cheddar cheese
1 tbsp diced green bell pepper
Salt and ground black pepper to taste
Cooking spray
Directions:
Combine egg, egg whites, cheddar cheese, bell pepper, salt, and ground pepper in a microwave-safe mug coated with non-stick spray. Microwave on high for 1 minute; stir. Return to microwave and cook until eggs are completely set, 1 to 1 1/2 minutes longer. Sprinkle cheese on top and serve.
Bron: Leer kook met jou mikrogolf
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Ingredients:
1 large egg
2 egg whites
2 tbsp shredded cheddar cheese
1 tbsp diced green bell pepper
Salt and ground black pepper to taste
Cooking spray
Directions:
Combine egg, egg whites, cheddar cheese, bell pepper, salt, and ground pepper in a microwave-safe mug coated with non-stick spray. Microwave on high for 1 minute; stir. Return to microwave and cook until eggs are completely set, 1 to 1 1/2 minutes longer. Sprinkle cheese on top and serve.
Bron: Leer kook met jou mikrogolf
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
MEALS IN THE MICROWAVE:
CHICKEN BREYANI:
1 kg chicken pieces
2 cups rice
¼ cup brown lentils
1 onion, finely chopped
1 green pepper, finely chopped
2 tsp garlic and ginger
1 packet tomato paste
4 cups cold water
2 tsp meat masala & breyani mix
salt to taste
dhanja, chopped
WHAT TO DO:
Place all the ingredients in and microwave for 35 minutes on 100% power. Stir well and microwave for a further 15-20 minutes.
Cook until lentils are soft. Remove and enjoy.
Bron: Leer kook met jou mikrogolf
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
2 cups rice
¼ cup brown lentils
1 onion, finely chopped
1 green pepper, finely chopped
2 tsp garlic and ginger
1 packet tomato paste
4 cups cold water
2 tsp meat masala & breyani mix
salt to taste
dhanja, chopped
WHAT TO DO:
Place all the ingredients in and microwave for 35 minutes on 100% power. Stir well and microwave for a further 15-20 minutes.
Cook until lentils are soft. Remove and enjoy.
Bron: Leer kook met jou mikrogolf
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CABBAGE ROLLS
Cabbage contains all of the fibers, amino acids and cinigrin found in other green leafy vegetables.
Cabbage is also cheap (good for your budget), and can be very filling.
Depending upon whether you are vegetarian, vegan or a meat eater, you can substitute the filling. Ground beef for meat eaters, mushrooms for all others. The recipe is great both ways!
Also, any flat leaf cabbage will be great for this recipe
Cook Time: 4 minutes
Prep Time: 5 minutes
Ingredients
2 cabbage leaves
½ cup chopped mushrooms or ground beef
½th teaspoon salt
1/8th teaspoon garlic powder
½ cup water
2 tablespoons Ricotta cheese (cottage works to)
Instructions
First, you will want to prepare the cabbage leaves. You will need a microwaveable dish that is large enough to lay the leaves out flat. Cover each leave in about 1/8th of an inch of water and microwave for 2-3 minutes. The leaves should be soft but not soggy.
If you are using the mushrooms, chop them. Microwave your filling for 30 seconds for mushrooms and 1 minute for ground beef. If you are using mushrooms, stir, mix in a tablespoon of water and microwave for an additional thirty seconds.
Remove the cabbage leaves from the water and pat them dry with a paper towel or clean cloth. Sprinkle each leaf with a pinch of salt and mix the remaining spices in with your meat or mushroom filling.
Lay the cabbage out flat on a plate and place one tablespoon of ricotta cheese on the cabbage. Add half of the meat and roll. You may either fold both ends or leave them open according to preference. Remember, the tighter you roll the cabbage, the nicer it will look.
You may pin the cabbage together with a toothpick if desired.
Bron: Leer kook met jou mikrogolf
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Cabbage is also cheap (good for your budget), and can be very filling.
Depending upon whether you are vegetarian, vegan or a meat eater, you can substitute the filling. Ground beef for meat eaters, mushrooms for all others. The recipe is great both ways!
Also, any flat leaf cabbage will be great for this recipe
Cook Time: 4 minutes
Prep Time: 5 minutes
Ingredients
2 cabbage leaves
½ cup chopped mushrooms or ground beef
½th teaspoon salt
1/8th teaspoon garlic powder
½ cup water
2 tablespoons Ricotta cheese (cottage works to)
Instructions
First, you will want to prepare the cabbage leaves. You will need a microwaveable dish that is large enough to lay the leaves out flat. Cover each leave in about 1/8th of an inch of water and microwave for 2-3 minutes. The leaves should be soft but not soggy.
If you are using the mushrooms, chop them. Microwave your filling for 30 seconds for mushrooms and 1 minute for ground beef. If you are using mushrooms, stir, mix in a tablespoon of water and microwave for an additional thirty seconds.
Remove the cabbage leaves from the water and pat them dry with a paper towel or clean cloth. Sprinkle each leaf with a pinch of salt and mix the remaining spices in with your meat or mushroom filling.
Lay the cabbage out flat on a plate and place one tablespoon of ricotta cheese on the cabbage. Add half of the meat and roll. You may either fold both ends or leave them open according to preference. Remember, the tighter you roll the cabbage, the nicer it will look.
You may pin the cabbage together with a toothpick if desired.
Bron: Leer kook met jou mikrogolf
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
FRIED RICE IN THE MICROWAVE
FRIED RICE IN THE MICROWAVE
Try out this fried rice recipe you can make in the microwave
1 cup rice (Use long grain, Jasmine or Basmati)
1 ½ cups water
1 cup chopped vegetables (fresh or frozen)
1 medium chopped red onion
2 slices bacon, chopped
1 tbsp oil
1 tbsp tomato sauce (ketchup)
1 tbsp soy sauce
METHOD:
Combine all ingredients and microwave for 25 min until tender
Source: Microwave Cooking
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
FRIED RICE IN THE MICROWAVE
Try out this fried rice recipe you can make in the microwave
1 cup rice (Use long grain, Jasmine or Basmati)
1 ½ cups water
1 cup chopped vegetables (fresh or frozen)
1 medium chopped red onion
2 slices bacon, chopped
1 tbsp oil
1 tbsp tomato sauce (ketchup)
1 tbsp soy sauce
METHOD:
Combine all ingredients and microwave for 25 min until tender
Source: Microwave Cooking
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
MELKKOS WITH MACARONI
MELKKOS WITH MACARONI
100g (250ml) broken macaroni (ek sit dit in 'n sak en slat dit met 'n hout vleishammer)]
1 litre milk
25ml butter
2 eggs
50ml cake flour
5ml baking powder
2ml salt
cinnamon sugar
METHOD:
Microwave the broken macaroni, 500ml of the milk and the butter together, incovered, in a deep 3.5 litre dish for 15 minutes on 100% power, and stir well every 5 minutes.
Separate the eggs. Beat the yolks with 125ml of the remaining milk, the cake flour, baking powder and salt.
Add this, with the remaining 375ml milk to the macaroni mixture.
Microwave, uncovered for 6-7 minutes on 100% power, stirring occasionally.
Beat the egg whites until stiff but not dry. Fold them lightly into the macaroni mixture.
Sprinkle cinnamon sugar over and serve the melkkos hot.
Bron: Annette Human, Microwave Winners
Foto en plasing: Gillian Bredenhann / WATERTAND RESEPTE VIR OUD EN JONK
MELKKOS WITH MACARONI
100g (250ml) broken macaroni (ek sit dit in 'n sak en slat dit met 'n hout vleishammer)]
1 litre milk
25ml butter
2 eggs
50ml cake flour
5ml baking powder
2ml salt
cinnamon sugar
METHOD:
Microwave the broken macaroni, 500ml of the milk and the butter together, incovered, in a deep 3.5 litre dish for 15 minutes on 100% power, and stir well every 5 minutes.
Separate the eggs. Beat the yolks with 125ml of the remaining milk, the cake flour, baking powder and salt.
Add this, with the remaining 375ml milk to the macaroni mixture.
Microwave, uncovered for 6-7 minutes on 100% power, stirring occasionally.
Beat the egg whites until stiff but not dry. Fold them lightly into the macaroni mixture.
Sprinkle cinnamon sugar over and serve the melkkos hot.
Bron: Annette Human, Microwave Winners
Foto en plasing: Gillian Bredenhann / WATERTAND RESEPTE VIR OUD EN JONK
NACHO BAKE
115 g cheddar cheese, grated
1/ 2 onion, diced
2 – 4 tablespoons diced canned jalapenos ( pickled green chillies )
50 g stoned black olives sliced
4 tablespoons chopped fresh coriander leaves
200 g corn tortilla chips
Soured cream and bottled taco sauce
HOW TO:
In a medium bowl, mix cheese, onion, jalapenos, olives and coriander; set aside.
On 30 cm round microwave-safe plate, arrange one-third of tortilla chips in single layer.
Top with one-third of cheese mixture. Continue alternating tortilla chips and cheese mixture, making 2 more layers and finishing with cheese.
Cook o High ( 100 % power ) for 2-3 minutes, until cheese melts and bubbles.
Serve immediately accompanied with soured cream and taco sauce.
Bron: Leer kook met jou mikrogolf
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1/ 2 onion, diced
2 – 4 tablespoons diced canned jalapenos ( pickled green chillies )
50 g stoned black olives sliced
4 tablespoons chopped fresh coriander leaves
200 g corn tortilla chips
Soured cream and bottled taco sauce
HOW TO:
In a medium bowl, mix cheese, onion, jalapenos, olives and coriander; set aside.
On 30 cm round microwave-safe plate, arrange one-third of tortilla chips in single layer.
Top with one-third of cheese mixture. Continue alternating tortilla chips and cheese mixture, making 2 more layers and finishing with cheese.
Cook o High ( 100 % power ) for 2-3 minutes, until cheese melts and bubbles.
Serve immediately accompanied with soured cream and taco sauce.
Bron: Leer kook met jou mikrogolf
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
POTATOES IN THE MICROWAVE:
EASY MICROWAVE POTATO CHIPS
This is a very easy recipe, however it is not suitable for more servings. Because it will consume time as we have to repeat the procedure in few batches.
Ingredients (1 serving)
1 medium size potato
Pinch of chili powder
Pinch of salt
A drop of oil (optional) or cooking spray
Method
Wash & peel the skin of potato
Slice into very thin slices
Mix chili & salt with potato slices
Apply a drop of oil and spread over surface or cooking spray on the plate
Place them on the turntable plate, place them flat not overlapping to avoid sticking
Microwave at ‘high’ for 5 minutes
Then turn the slices to other side for another 5 minutes
If chips are not done ad a few min until they done nice and crispy
Repeat the same procedure if any potato slices are left
Chips are ready to serve
Bron: Microwave Cooking
Plasing: Vanessa Fourie Willemse 24/05/2013
Ingredients (1 serving)
1 medium size potato
Pinch of chili powder
Pinch of salt
A drop of oil (optional) or cooking spray
Method
Wash & peel the skin of potato
Slice into very thin slices
Mix chili & salt with potato slices
Apply a drop of oil and spread over surface or cooking spray on the plate
Place them on the turntable plate, place them flat not overlapping to avoid sticking
Microwave at ‘high’ for 5 minutes
Then turn the slices to other side for another 5 minutes
If chips are not done ad a few min until they done nice and crispy
Repeat the same procedure if any potato slices are left
Chips are ready to serve
Bron: Microwave Cooking
Plasing: Vanessa Fourie Willemse 24/05/2013
FINGER LICKING SPUD
Ingredients:
• 1 sweet potato
• Cheddar cheese
• Chives
• Sliced bell pepper
• Bacon
• Tomatoes
Directions:
1. Take a knife to make incisions all around the potato.
2. Wrap the potato in paper towels and microwave until the spud is soft (about 3-4 minutes). Time will vary depending on the size of the potato.
3. Slice the potato down the middle, add toppings and serve.
Bron: Microwave Cooking
Plasing: Vanessa Fourie Willemse 20/05/2013
• 1 sweet potato
• Cheddar cheese
• Chives
• Sliced bell pepper
• Bacon
• Tomatoes
Directions:
1. Take a knife to make incisions all around the potato.
2. Wrap the potato in paper towels and microwave until the spud is soft (about 3-4 minutes). Time will vary depending on the size of the potato.
3. Slice the potato down the middle, add toppings and serve.
Bron: Microwave Cooking
Plasing: Vanessa Fourie Willemse 20/05/2013
POTATOES FOR POTATO SALAD
Prep Time 15 min
Cook Time 9 min
Ingredients
4 medium red, white or Yukon gold potatoes, peeled and cut into pieces just shy of 1-inch (about 4 cups)
Salt, to taste
Instructions
Place the potatoes in a 1 ½ or 2 quart glass casserole with a lid. Sprinkle with salt.
Cover and microwave on high for 6 to 8 minutes. (This time varies a minute or two according to the power of your oven.)
Let sit 5 minutes. Drain any water from the dish, uncover and let the potatoes cool and air dry.
Toss with your potato salad recipe ingredients.
Chill the salad before serving.
Potato Salad Variations
Creamy Potato Salad Variations Pure White—Simple yes, but not at all plain. Good choice to pair with grilled meats and seafood. Toss with mayonnaise, sliced celery, chopped fresh parsley, finely chopped red or green onions, salt and pepper.
Yellow Mustard—This one is classic for a casual hamburger and hot dog picnic. Toss with mayonnaise, a generous spoonful of yellow mustard, chopped hard cooked egg, dill or sweet pickle relish, salt and pepper.
French Dijon—Choose this when serving a mixed grill of sausages and shrimp. Toss with mayonnaise, a generous spoonful of Dijon mustard, sliced celery, chopped fresh parsley and tarragon, salt and pepper.
Bron: Cheater Chef
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Cook Time 9 min
Ingredients
4 medium red, white or Yukon gold potatoes, peeled and cut into pieces just shy of 1-inch (about 4 cups)
Salt, to taste
Instructions
Place the potatoes in a 1 ½ or 2 quart glass casserole with a lid. Sprinkle with salt.
Cover and microwave on high for 6 to 8 minutes. (This time varies a minute or two according to the power of your oven.)
Let sit 5 minutes. Drain any water from the dish, uncover and let the potatoes cool and air dry.
Toss with your potato salad recipe ingredients.
Chill the salad before serving.
Potato Salad Variations
Creamy Potato Salad Variations Pure White—Simple yes, but not at all plain. Good choice to pair with grilled meats and seafood. Toss with mayonnaise, sliced celery, chopped fresh parsley, finely chopped red or green onions, salt and pepper.
Yellow Mustard—This one is classic for a casual hamburger and hot dog picnic. Toss with mayonnaise, a generous spoonful of yellow mustard, chopped hard cooked egg, dill or sweet pickle relish, salt and pepper.
French Dijon—Choose this when serving a mixed grill of sausages and shrimp. Toss with mayonnaise, a generous spoonful of Dijon mustard, sliced celery, chopped fresh parsley and tarragon, salt and pepper.
Bron: Cheater Chef
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
MICROWAVE RICE PILAFF
Total Time:25 mins
Prep Time:5 mins
Cook Time:20 mins
Fool proof and easy to prepare. Dish can be made ahead and reheated before serving. You can freeze the leftovers; it works! Feel free to add othe ...
•1/4 cup butter
•1 1/2 cups long-grain rice, white
•1 medium onion, finely chopped
•2 garlic cloves, crushed
•1 stalk celery, finely chopped
•3 cups chicken broth
•1/4 teaspoon dried thyme
•1 tablespoon parsley
Directions:
In a 2 qt casserole dish, combine butter, rice, onions, celery and garlic.
Microwave 5 minutes on High.
Add chicken broth, thyme and parsley.
Cover and cook 15 minutes stirring twice during cooking time.
Let stand 10 minutes to finish cooking before serving.
Serves 6.
Tip:.Use fresh herbs for best results.
Bron: Leer kook met jou mikrogolf
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Prep Time:5 mins
Cook Time:20 mins
Fool proof and easy to prepare. Dish can be made ahead and reheated before serving. You can freeze the leftovers; it works! Feel free to add othe ...
•1/4 cup butter
•1 1/2 cups long-grain rice, white
•1 medium onion, finely chopped
•2 garlic cloves, crushed
•1 stalk celery, finely chopped
•3 cups chicken broth
•1/4 teaspoon dried thyme
•1 tablespoon parsley
Directions:
In a 2 qt casserole dish, combine butter, rice, onions, celery and garlic.
Microwave 5 minutes on High.
Add chicken broth, thyme and parsley.
Cover and cook 15 minutes stirring twice during cooking time.
Let stand 10 minutes to finish cooking before serving.
Serves 6.
Tip:.Use fresh herbs for best results.
Bron: Leer kook met jou mikrogolf
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
UNCLE BILL’S POTATO CHIPS
Ingredients:
•4 large potatoes (russet, yellow gold, white or red potatoes)
•your choice spices (granulated garlic powder, seasoning salt, cayenne pepper, dried dill weed, granulated garlic powder)
•vegetable oil, for microwave bacon tray
Directions:
If potatoes are old, peel and slice thin, less than 1/16" in thickness (paper thin), slicing across the potato.
If the potatoes are new or good skins, DO NOT PEEL, just scrub well, then slice them less than 1/16" in thickness (paper thin), slicing across the potato.
Place potato slices in a bowl, sprinkle with some salt (if desired) cover with cold water and let sit for 10 minutes.
Remove potato slices in batches onto paper toweling and pat dry.
If you have a microwave bacon tray, rub the tray with a vegetable oil, then place the sliced potatoes flat on the tray in a single layer.
Sprinkle with your choice of herbs or spices or just leave them plain.
Cover with a microwaveable, round heavy plastic cover.
Microwave on HIGH (full power) for 5 to 5 1/2 minutes or until they curl slightly and are a very light brown in color.
Cooking time could vary slightly, depending on the wattage of your microwave and the thickness of the slices. The thinner the slices, the quicker they cook and the tastier they are.
You do not have to turn the sliced potatoes over.
If you do not have a bacon tray, use a microwave safe casserole dish.
Rub the inside of the dish with some olive oil for the first batch of potato chips.
I do not know why, but I find that if you do not rub oil the first time, some chips will tend to stick to the dish.
After the first batch is done, you do not have to rub the dish again.
Continue to microwave the remainder of sliced potatoes as noted above.
If using a bacon tray, after the first batch is cooked, you can reduce the microwaving time to 4 1/2 minutes and even less as you continue to microwave each batch.
NOTE: You can also use PARCHMENT PAPER to microwave the potato slices. Lightly spray or rub the parchment paper with some vegetable oil or a Pam spray. Place your potato slices on the parchment paper, then sprinkle them with whatever you like and then place another piece of parchment paper on top. This will help microwave the potatoes more evenly and they should turn out nice and crisp. Microwaving time should be between 5 and 6 minutes.
SOME IDEAS:
Granulated garlic powder with parsley.
Cracked black pepper, grated parmesan and sea salt sprinkled after removing from microwave.
Another, after removing chips from microwave, sprinkle with grated cheddar cheese, zap for a few seconds to melt the cheese, then add a dab of sour cream.
Bron: Leer kook met jou mikrogolf
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
•4 large potatoes (russet, yellow gold, white or red potatoes)
•your choice spices (granulated garlic powder, seasoning salt, cayenne pepper, dried dill weed, granulated garlic powder)
•vegetable oil, for microwave bacon tray
Directions:
If potatoes are old, peel and slice thin, less than 1/16" in thickness (paper thin), slicing across the potato.
If the potatoes are new or good skins, DO NOT PEEL, just scrub well, then slice them less than 1/16" in thickness (paper thin), slicing across the potato.
Place potato slices in a bowl, sprinkle with some salt (if desired) cover with cold water and let sit for 10 minutes.
Remove potato slices in batches onto paper toweling and pat dry.
If you have a microwave bacon tray, rub the tray with a vegetable oil, then place the sliced potatoes flat on the tray in a single layer.
Sprinkle with your choice of herbs or spices or just leave them plain.
Cover with a microwaveable, round heavy plastic cover.
Microwave on HIGH (full power) for 5 to 5 1/2 minutes or until they curl slightly and are a very light brown in color.
Cooking time could vary slightly, depending on the wattage of your microwave and the thickness of the slices. The thinner the slices, the quicker they cook and the tastier they are.
You do not have to turn the sliced potatoes over.
If you do not have a bacon tray, use a microwave safe casserole dish.
Rub the inside of the dish with some olive oil for the first batch of potato chips.
I do not know why, but I find that if you do not rub oil the first time, some chips will tend to stick to the dish.
After the first batch is done, you do not have to rub the dish again.
Continue to microwave the remainder of sliced potatoes as noted above.
If using a bacon tray, after the first batch is cooked, you can reduce the microwaving time to 4 1/2 minutes and even less as you continue to microwave each batch.
NOTE: You can also use PARCHMENT PAPER to microwave the potato slices. Lightly spray or rub the parchment paper with some vegetable oil or a Pam spray. Place your potato slices on the parchment paper, then sprinkle them with whatever you like and then place another piece of parchment paper on top. This will help microwave the potatoes more evenly and they should turn out nice and crisp. Microwaving time should be between 5 and 6 minutes.
SOME IDEAS:
Granulated garlic powder with parsley.
Cracked black pepper, grated parmesan and sea salt sprinkled after removing from microwave.
Another, after removing chips from microwave, sprinkle with grated cheddar cheese, zap for a few seconds to melt the cheese, then add a dab of sour cream.
Bron: Leer kook met jou mikrogolf
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CAKE & PIES IN THE MICROWAVE:
CHOCOLATE BROWNIES IN THE MICROWAVE
CHOCOLATE BROWNIES IN THE MICROWAVE
150g butter
1/2 cup (60g) unsweetened cocoa powder
3/4 cup (185g) sugar
2 eggs
1 teaspoon vanilla essence
1 cup (125g) flour
METHOD:
Melt the butter in high for about 30 to 40 seconds. Add the sugar, cocoa and vanilla in that order and mix well.
Add the eggs, slightly whipping after each one. Add the flour and mix well.
Spray a microwave safe glass dish with cooking spray. Pour the batter into the dish. Cook on high for 4 to 5 minutes (the more powerful your microwave the less time it takes). Let rest for 10 minutes before cutting.
Leave them to rest
When you take the brownies from the oven the centre will look undone, but it keeps cooking when resting. And if you leave them overnight in the
fridge, the next day they will be even more consistent.
Bron; allrecipes.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE BROWNIES IN THE MICROWAVE
150g butter
1/2 cup (60g) unsweetened cocoa powder
3/4 cup (185g) sugar
2 eggs
1 teaspoon vanilla essence
1 cup (125g) flour
METHOD:
Melt the butter in high for about 30 to 40 seconds. Add the sugar, cocoa and vanilla in that order and mix well.
Add the eggs, slightly whipping after each one. Add the flour and mix well.
Spray a microwave safe glass dish with cooking spray. Pour the batter into the dish. Cook on high for 4 to 5 minutes (the more powerful your microwave the less time it takes). Let rest for 10 minutes before cutting.
Leave them to rest
When you take the brownies from the oven the centre will look undone, but it keeps cooking when resting. And if you leave them overnight in the
fridge, the next day they will be even more consistent.
Bron; allrecipes.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CAKE IN A CUP
Some of y'all may have tried this recipe already but it is my favorite for a quick
bit of yummy! 1 box Angel Food cake mix 1 box any flavor cake mix (I use
chocolate) Mix these together in a ziplock bag and store in a pretty jar
or canister. Then ANYTIME you or the kids want a treat
grab a cup and use 3 tablespoons of the mixture, 2 tablespoons of water and
microwave for 1 minute! Then top with whip cream, fudge, berries anything your
Heart DESIRES! Great for the office too!
Bron: Southern Belle
Plasing: Henriette Wessels 02/06/2013
bit of yummy! 1 box Angel Food cake mix 1 box any flavor cake mix (I use
chocolate) Mix these together in a ziplock bag and store in a pretty jar
or canister. Then ANYTIME you or the kids want a treat
grab a cup and use 3 tablespoons of the mixture, 2 tablespoons of water and
microwave for 1 minute! Then top with whip cream, fudge, berries anything your
Heart DESIRES! Great for the office too!
Bron: Southern Belle
Plasing: Henriette Wessels 02/06/2013
CAKE IN A CUP - CHOCOLATE SALTED CARAMEL CAKE
What you’ll need: {makes 1 mug cake}
4 tablespoons all purpose flour
4 tablespoons sugar
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg – beaten
3 tablespoons skim milk
1 tablespoon vegetable oil
2 salted caramels
What to do:
1. Into a small bowl add: flour, sugar, cocoa, baking powder, salt, egg, milk, and vegetable oil. Mix to combine.
2. Pour mixture into a regular sized coffee mug. Drop caramels into center of mixture one at a time.
3. Microwave on high for one minute and 30 seconds. If needed {if cake batter is still gooey}, microwave on high for up to an additional 30 seconds.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
4 tablespoons all purpose flour
4 tablespoons sugar
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg – beaten
3 tablespoons skim milk
1 tablespoon vegetable oil
2 salted caramels
What to do:
1. Into a small bowl add: flour, sugar, cocoa, baking powder, salt, egg, milk, and vegetable oil. Mix to combine.
2. Pour mixture into a regular sized coffee mug. Drop caramels into center of mixture one at a time.
3. Microwave on high for one minute and 30 seconds. If needed {if cake batter is still gooey}, microwave on high for up to an additional 30 seconds.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
NUTELLA MUG CAKE
INGREDIENTS:
4 tablespoons self raising flour
4 tablespoons white granulated sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons Milk
3 tablespoons olive or vegetable oil
METHOD:
Combine all ingredients in a large coffee mug.
Whisk well with a fork until smooth
Microwave on high for 1 and a half - 3 minutes.
Time depends on microwave voltage.
Top with whipped cream and chocolate syrup
Enjoy
NOTE: Depending on the wattage of your microwave, you may have to increase cooking time
Bron: Onbekend
Foto: Henriette Wessels
Plasing: Nadia du Toit / WATERTAND RESEPTE VIR OUD EN JONK
4 tablespoons self raising flour
4 tablespoons white granulated sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons Milk
3 tablespoons olive or vegetable oil
METHOD:
Combine all ingredients in a large coffee mug.
Whisk well with a fork until smooth
Microwave on high for 1 and a half - 3 minutes.
Time depends on microwave voltage.
Top with whipped cream and chocolate syrup
Enjoy
NOTE: Depending on the wattage of your microwave, you may have to increase cooking time
Bron: Onbekend
Foto: Henriette Wessels
Plasing: Nadia du Toit / WATERTAND RESEPTE VIR OUD EN JONK
1 MINUTE BROWNIE IN A MUG
Ingredients
1 Tbsp cocoa powder
1 Tbsp flour
1 Tbsp brown sugar
1 Tbsp water
1 Tbsp canola oil
a pinch of salt
ice cream, optional
Instructions
1.In a mug or small microwave safe dish, add the coco powder, flour, sugar, water, oil, and salt.
2.Stir to combine.
3.Microwave for 30 seconds. Serve warm with a scoop of ice cream.
Bron: Leer kook in jou mikrogolf
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 Tbsp cocoa powder
1 Tbsp flour
1 Tbsp brown sugar
1 Tbsp water
1 Tbsp canola oil
a pinch of salt
ice cream, optional
Instructions
1.In a mug or small microwave safe dish, add the coco powder, flour, sugar, water, oil, and salt.
2.Stir to combine.
3.Microwave for 30 seconds. Serve warm with a scoop of ice cream.
Bron: Leer kook in jou mikrogolf
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SINGLE SERVING LOW CAL MICROWAVE BROWNIE
Mo pudge fudge brownie in 1 minute!!
Low fat, low cal, even some fibre. single serving for when you don't want a whole batch to tempt you!
Minutes to Prepare: 2
Minutes to Cook: 1
Number of Servings: 1
Ingredients
1 TBSP whole wheat flour
1 TBSP sugar (do not substitute)
1 TBSP unsweetened cocoa
a pinch of baking soda
a pinch of salt
1 TBSP of low fat vanilla yogurt, add more if needed to blend the mixture
Directions
mix it all up, pop it in the microwave for just over a minute, enjoy
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Low fat, low cal, even some fibre. single serving for when you don't want a whole batch to tempt you!
Minutes to Prepare: 2
Minutes to Cook: 1
Number of Servings: 1
Ingredients
1 TBSP whole wheat flour
1 TBSP sugar (do not substitute)
1 TBSP unsweetened cocoa
a pinch of baking soda
a pinch of salt
1 TBSP of low fat vanilla yogurt, add more if needed to blend the mixture
Directions
mix it all up, pop it in the microwave for just over a minute, enjoy
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
MICROWAVE CHOCOLATE CAKE
Makes one 18 cm cake
INGREDIENTS;
225 g butter or margarine, softened
175 g caster (superfine) sugar
150 g self-raising (self-rising) flour
50 g cocoa (unsweetened chocolate) powder
5 ml baking powder
3 eggs, beaten
45 ml milk
METHOD:
Mix together all the ingredients and spoon into a greased and lined 18 cm/7 in microwave dish. Microwave on High for 9 minutes until just firm to the touch. Leave to cool in the dish for 5 minutes, then turn out on to a wire rack to finish cooling
Ice and garnish to personal taste
Bron: Microwave Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS;
225 g butter or margarine, softened
175 g caster (superfine) sugar
150 g self-raising (self-rising) flour
50 g cocoa (unsweetened chocolate) powder
5 ml baking powder
3 eggs, beaten
45 ml milk
METHOD:
Mix together all the ingredients and spoon into a greased and lined 18 cm/7 in microwave dish. Microwave on High for 9 minutes until just firm to the touch. Leave to cool in the dish for 5 minutes, then turn out on to a wire rack to finish cooling
Ice and garnish to personal taste
Bron: Microwave Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE CAKE IN FIVE MINUTES
CHOCOLATE CAKE IN FIVE MINUTES
What I have for you is one of the best microwave chocolate cakes that I ever tasted. I found this particular recipe when my built-in oven finally died and I was in need of some chocolate cake. This recipe is just as light as a typical packaged cake mix instead of one using all-purpose flour.
Trust me, I experimented with lots of versions of this cake and no recipe compares to this! However, I don't recommend trying to eliminate the cocoa for a yellow cake version. Adjusting the flour does not work in the same way. The cake is heavier and slightly gluey unlike the airy chocolate
CAKE:
¼ cup unsweetened cocoa
¼ tsp baking powder
¼ tsp salt
⅔ cup hot water divided
¾ cup plus 2 tbsp flour
1 cup sugar
½ tsp baking soda
¼ cup plus 2 tbsp canola oil
1 egg
2 tsp vanilla
METHOD:
Grease a round 20 cm microwave baking dish
Microwave the cocoa and ⅓ cup of the water on HIGH for about 40 seconds until slightly thickened
Sift flour, sugar, baking soda, baking powder and salt together in your mixing bowl
Add oil the other ⅓ cup of hot water, egg, vanilla and the chocolate mixture beat until smooth
Pour batter into your greased pan microwave on HIGH for 5 to 6 min until the cake begins to pull away from the sides of the pan. The cake will look moist in some spots this will go away once the cake sits
Cool, then frost with Chocolate Frosting
SIMPLE CHOCOLATE FROSTING:
1 cup confectioners' sugar
⅛ cup unsweetened cocoa
⅛ cup margarine
⅛ cup milk
1 tsp vanilla
Beat everything in your bowl until creamy and spreadable
Bron: Leer kook met jou mikrogolf
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE CAKE IN FIVE MINUTES
What I have for you is one of the best microwave chocolate cakes that I ever tasted. I found this particular recipe when my built-in oven finally died and I was in need of some chocolate cake. This recipe is just as light as a typical packaged cake mix instead of one using all-purpose flour.
Trust me, I experimented with lots of versions of this cake and no recipe compares to this! However, I don't recommend trying to eliminate the cocoa for a yellow cake version. Adjusting the flour does not work in the same way. The cake is heavier and slightly gluey unlike the airy chocolate
CAKE:
¼ cup unsweetened cocoa
¼ tsp baking powder
¼ tsp salt
⅔ cup hot water divided
¾ cup plus 2 tbsp flour
1 cup sugar
½ tsp baking soda
¼ cup plus 2 tbsp canola oil
1 egg
2 tsp vanilla
METHOD:
Grease a round 20 cm microwave baking dish
Microwave the cocoa and ⅓ cup of the water on HIGH for about 40 seconds until slightly thickened
Sift flour, sugar, baking soda, baking powder and salt together in your mixing bowl
Add oil the other ⅓ cup of hot water, egg, vanilla and the chocolate mixture beat until smooth
Pour batter into your greased pan microwave on HIGH for 5 to 6 min until the cake begins to pull away from the sides of the pan. The cake will look moist in some spots this will go away once the cake sits
Cool, then frost with Chocolate Frosting
SIMPLE CHOCOLATE FROSTING:
1 cup confectioners' sugar
⅛ cup unsweetened cocoa
⅛ cup margarine
⅛ cup milk
1 tsp vanilla
Beat everything in your bowl until creamy and spreadable
Bron: Leer kook met jou mikrogolf
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
CRUSTLESS PUMPKIN PIE
Makes 6 servings
1 3/4 cup canned pumpkin [make your own pumkin puree]
2 eggs
1 c. almond breeze
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 c. splenda
WHAT TO DO:
Put all ingredients in a microwave safe bowl. Beat with a wire whisk to mix. Put in microwave uncovered. Cook on high for 8-10 minutes, depending on the power of your microwave, checking pie half way thru. Pie is done when the outside edges start to pull away from the sides just a little, and knife inserted in middle doesn't quite come out clean. Take out of microwave and cover bowl with a plate for about 5 minutes to finish cooking center. Cut into 6 pieces like you would a pie. Use a spoon to dip up servings. Serve warm or cold.
Bron: Leer kook met jou mikrogolf
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 3/4 cup canned pumpkin [make your own pumkin puree]
2 eggs
1 c. almond breeze
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 c. splenda
WHAT TO DO:
Put all ingredients in a microwave safe bowl. Beat with a wire whisk to mix. Put in microwave uncovered. Cook on high for 8-10 minutes, depending on the power of your microwave, checking pie half way thru. Pie is done when the outside edges start to pull away from the sides just a little, and knife inserted in middle doesn't quite come out clean. Take out of microwave and cover bowl with a plate for about 5 minutes to finish cooking center. Cut into 6 pieces like you would a pie. Use a spoon to dip up servings. Serve warm or cold.
Bron: Leer kook met jou mikrogolf
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
YOGHURT TART
YOGHURT TART
Prep Time: 10 mins
Cook Time: 6 mins
Total Time: 16 mins
Serves: 10
Cake made from yoghurt that resembles a baked cheese cake
INGREDIENTS:
1 packet of tennis biscuits, crumbed
1kg yogurt (I used vanilla flavoured yoghurt)
1 tin of condensed milk
INSTRUCTIONS:
Butter a dish suitable for microwave use and place the crumbed tennis biscuits in the bottom.
Mix the yoghurt and condensed milk together and pour onto the crumbed tennis biscuit base.
Microwave on high for 6 minutes (the original recipe says 4 minutes, but I would recommend 6 minutes)
Cool completely and place in the refrigerator for 24 hours until completely set.
Bron & Foto: Pink Polka Dot Food
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Prep Time: 10 mins
Cook Time: 6 mins
Total Time: 16 mins
Serves: 10
Cake made from yoghurt that resembles a baked cheese cake
INGREDIENTS:
1 packet of tennis biscuits, crumbed
1kg yogurt (I used vanilla flavoured yoghurt)
1 tin of condensed milk
INSTRUCTIONS:
Butter a dish suitable for microwave use and place the crumbed tennis biscuits in the bottom.
Mix the yoghurt and condensed milk together and pour onto the crumbed tennis biscuit base.
Microwave on high for 6 minutes (the original recipe says 4 minutes, but I would recommend 6 minutes)
Cool completely and place in the refrigerator for 24 hours until completely set.
Bron & Foto: Pink Polka Dot Food
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BREAD AND OTHERS IN THE MICROWAVE:
DATE LOAF
Ingredients
250g stoned dates, finely chopped
50g butter
200ml soft brown sugar
200ml water
5ml bicarbonate of soda
1 extra-;large egg, whisked
375ml self-;raising flour
5ml salt
50g diced almonds
METHOD:
Recipe tested in a 600 watt microwave oven. Spray a 25 x 12 x 8 cm microwaveproof loaf pan with non-stick spray. Line the bottom of the pan with paper towelling. Mix the dates, butter, sugar and water in a large microwaveproof bowl and microwave for 5 minutes on 70 per cent power. Stir after 3 minutes. Add the bicarbonate of soda and cool for about 2 minutes. Add the egg and mix. Sift the self-raising flour and salt together and add to the mixture along with the almonds. Mix lightly until just blended. Turn into the prepared pan and place in the microwave oven on an upturned saucer. Microwave for 8-9 minutes or until done. Leave for about 5 minutes. Turn out onto a wire rack to cool. Remove the paper towelling and sprinkle a little sugar over the crust if desired. Slice and serve with butter. Makes a medium-sized loaf.
Bron: Leer kook in jou mikrogolf
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
250g stoned dates, finely chopped
50g butter
200ml soft brown sugar
200ml water
5ml bicarbonate of soda
1 extra-;large egg, whisked
375ml self-;raising flour
5ml salt
50g diced almonds
METHOD:
Recipe tested in a 600 watt microwave oven. Spray a 25 x 12 x 8 cm microwaveproof loaf pan with non-stick spray. Line the bottom of the pan with paper towelling. Mix the dates, butter, sugar and water in a large microwaveproof bowl and microwave for 5 minutes on 70 per cent power. Stir after 3 minutes. Add the bicarbonate of soda and cool for about 2 minutes. Add the egg and mix. Sift the self-raising flour and salt together and add to the mixture along with the almonds. Mix lightly until just blended. Turn into the prepared pan and place in the microwave oven on an upturned saucer. Microwave for 8-9 minutes or until done. Leave for about 5 minutes. Turn out onto a wire rack to cool. Remove the paper towelling and sprinkle a little sugar over the crust if desired. Slice and serve with butter. Makes a medium-sized loaf.
Bron: Leer kook in jou mikrogolf
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
RUSKS IN THE MICROWAVE:
EASY MICROWAVED RUSKS
Preparation time: 10-15 min
Cooking time: 20 min + drying time
Ingredients
•500g self-raising flour
•60g bran
•5ml baking powder
•5ml salt
•250g margarine
•3 extra-large eggs
•120g brown sugar
•400ml buttermilk
Method
Spray two microwaveproof loaf tins with non-stick spray and line with paper towelling. Combine the self-raising flour, bran, baking powder and salt. Rub in the margarine with your fingertips until the mixture resembles breadcrumbs. Beat the remaining ingredients together and blend with the dry ingredients until a slack dough is formed. Turn into the prepared tins. Microwave one tin at a time in the microwave oven, placing it on an upturned saucer. Microwave for 9-10 minutes on medium or 50 per cent power. Leave for 10 minutes before turning out on a wire rack. Cool completely before cutting into fingers. Dry out in a conventional oven at 100 ºC (200 ºF) till the rusks are completely dry. Makes about 50 pieces.
Bron: You Magazine
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Cooking time: 20 min + drying time
Ingredients
•500g self-raising flour
•60g bran
•5ml baking powder
•5ml salt
•250g margarine
•3 extra-large eggs
•120g brown sugar
•400ml buttermilk
Method
Spray two microwaveproof loaf tins with non-stick spray and line with paper towelling. Combine the self-raising flour, bran, baking powder and salt. Rub in the margarine with your fingertips until the mixture resembles breadcrumbs. Beat the remaining ingredients together and blend with the dry ingredients until a slack dough is formed. Turn into the prepared tins. Microwave one tin at a time in the microwave oven, placing it on an upturned saucer. Microwave for 9-10 minutes on medium or 50 per cent power. Leave for 10 minutes before turning out on a wire rack. Cool completely before cutting into fingers. Dry out in a conventional oven at 100 ºC (200 ºF) till the rusks are completely dry. Makes about 50 pieces.
Bron: You Magazine
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
DESSERT IN THE MICROWAVE:
MICROWAVE CHOCOLATE PUDDING
MICROWACE CHOCOLATE PUDDING
4 tablespoons Cocoa Powder (unsweetened)
6 tablespoons Sugar
1½ cups Milk
2 tablespoons Cornstarch
1/2 teaspoon Vanilla extract
Salt
Rainbow Vermicelli (optional)
METHOD:
Combine unsweetened cocoa powder, cornstarch, sugar and salt in a microwave safe glass bowl.
Slowly pour milk in it and stir using wire whisk until there are no lumps.
Microwave it on high for 2 minutes. Stir and microwave again on high for 4 minutes or until thickened, stirring every 1½ minutes in between.
Mix vanilla extract and stir well. Let it stand for 4-5 minutes while stirring occasionally in between to prevent pudding skin formation.
Serve it warm or place it in refrigerator for 20-30 minutes to chill.
Sprinkle rainbow vermicelli over it to give it a tempting look and serve.
Bron: foodviva
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
MICROWACE CHOCOLATE PUDDING
4 tablespoons Cocoa Powder (unsweetened)
6 tablespoons Sugar
1½ cups Milk
2 tablespoons Cornstarch
1/2 teaspoon Vanilla extract
Salt
Rainbow Vermicelli (optional)
METHOD:
Combine unsweetened cocoa powder, cornstarch, sugar and salt in a microwave safe glass bowl.
Slowly pour milk in it and stir using wire whisk until there are no lumps.
Microwave it on high for 2 minutes. Stir and microwave again on high for 4 minutes or until thickened, stirring every 1½ minutes in between.
Mix vanilla extract and stir well. Let it stand for 4-5 minutes while stirring occasionally in between to prevent pudding skin formation.
Serve it warm or place it in refrigerator for 20-30 minutes to chill.
Sprinkle rainbow vermicelli over it to give it a tempting look and serve.
Bron: foodviva
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
LEMON PUDDING
1 small egg
2 tbsp. plus 2 tsp. sugar
1 tbsp. all-purpose flour*
1 tbsp. lemon juice
1/8 tsp. grated lemon rind or dried lemon peel
3 tbsp. milk
Place egg, sugar, and flour in 2-cup liquid measure. Beat with electric mixer until thick. Add lemon juice and lemon rind and mix. Add milk and beat until well mixed. Pour into 8-oz. Ceramic custard cup. Set aside.
1 cup water
Pour water into 1½-pint Menu-ette**.
Cook 1:00 minute - at 100% power.
Carefully place custard cup in hot water.
Cook 55 seconds - at 100% power.
Turn Menu-ette halfway around. Cook 50 seconds-at 100% power.
(Autorotating oven: Eliminate turn.) Serve warm or chilled. If chilled pudding is weepy when eaten, increase cooking time a little next time so pudding will stay firm when chilled.
*For a more cake-like pudding, increase flour to 3 tbsp. Cooking time remains the same.
NOTE: Cooking times are for a 700-watt oven.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
2 tbsp. plus 2 tsp. sugar
1 tbsp. all-purpose flour*
1 tbsp. lemon juice
1/8 tsp. grated lemon rind or dried lemon peel
3 tbsp. milk
Place egg, sugar, and flour in 2-cup liquid measure. Beat with electric mixer until thick. Add lemon juice and lemon rind and mix. Add milk and beat until well mixed. Pour into 8-oz. Ceramic custard cup. Set aside.
1 cup water
Pour water into 1½-pint Menu-ette**.
Cook 1:00 minute - at 100% power.
Carefully place custard cup in hot water.
Cook 55 seconds - at 100% power.
Turn Menu-ette halfway around. Cook 50 seconds-at 100% power.
(Autorotating oven: Eliminate turn.) Serve warm or chilled. If chilled pudding is weepy when eaten, increase cooking time a little next time so pudding will stay firm when chilled.
*For a more cake-like pudding, increase flour to 3 tbsp. Cooking time remains the same.
NOTE: Cooking times are for a 700-watt oven.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
EASY MALVA-PUDDING
65 ml margarine
250 ml sugar
15 ml apricot jam
1 egg
250 ml self-raising flour
5ml bicarbonate of soda
250 ml milk
15 ml vinegar
SAUCE:
250 ml evaporated milk
100 ml sugar
125 ml water
WHAT TO DO:
Cream margarine and sugar. Add jam. Whisk eggs, add to mixture. Add self-raising flour. Dissolve bicarbonate of soda in milk and add. Add vinegar and mix well. Pour into and microwave for 10 – 12 minutes on high.
SAUCE:
Mix ingredients and heat slightly to dissolve sugar.
Pour over hot pudding. Serve with custard or ice cream.
Bron: Leer kook met jou mikrogolf
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
250 ml sugar
15 ml apricot jam
1 egg
250 ml self-raising flour
5ml bicarbonate of soda
250 ml milk
15 ml vinegar
SAUCE:
250 ml evaporated milk
100 ml sugar
125 ml water
WHAT TO DO:
Cream margarine and sugar. Add jam. Whisk eggs, add to mixture. Add self-raising flour. Dissolve bicarbonate of soda in milk and add. Add vinegar and mix well. Pour into and microwave for 10 – 12 minutes on high.
SAUCE:
Mix ingredients and heat slightly to dissolve sugar.
Pour over hot pudding. Serve with custard or ice cream.
Bron: Leer kook met jou mikrogolf
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SELF SAUCING CHOCOLATE PUDDING IN THE MICROWAVE
3/4 cup milk
75g butter, chopped
2 teasponns vanilla extract
3/4 cup caster sugar
1 1/4 cup self raising flour, sifted
1/4 cup cocoa powder, sifted
100g milk chocolate, roughly chopped
1/2 cup brown sugar
1 3/4 cups boiling water
Caramel ripple or honeycomb ice-cream and icing sugar, to serve
Place milk and butter in a 6cm-deep, 8 cup-capacity, microwave-safe dish. Microwave on high (100%) for 1 minute and 30 seconds, stirring halfway through cooking, or until butter has melted.
Stir in vanilla, caster sugar, flour and 2 tablespoons cocoa powder. Level top with a spatula. Press chocolate into batter. Sprinkle with remaining cocoa powder and brown sugar. Pour boiling water over the back of a large metal spoon to cover batter.
Place dish on an upturned microwave-safe plate. Cook, uncovered, on medium (50%) for 10 to 13 minutes or until a skewer inserted into edge of pudding comes out clean. Set aside for 1 minute. dust with icing sugar. Serve with ice-cream.
Bron: Kim Coverdale
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
75g butter, chopped
2 teasponns vanilla extract
3/4 cup caster sugar
1 1/4 cup self raising flour, sifted
1/4 cup cocoa powder, sifted
100g milk chocolate, roughly chopped
1/2 cup brown sugar
1 3/4 cups boiling water
Caramel ripple or honeycomb ice-cream and icing sugar, to serve
Place milk and butter in a 6cm-deep, 8 cup-capacity, microwave-safe dish. Microwave on high (100%) for 1 minute and 30 seconds, stirring halfway through cooking, or until butter has melted.
Stir in vanilla, caster sugar, flour and 2 tablespoons cocoa powder. Level top with a spatula. Press chocolate into batter. Sprinkle with remaining cocoa powder and brown sugar. Pour boiling water over the back of a large metal spoon to cover batter.
Place dish on an upturned microwave-safe plate. Cook, uncovered, on medium (50%) for 10 to 13 minutes or until a skewer inserted into edge of pudding comes out clean. Set aside for 1 minute. dust with icing sugar. Serve with ice-cream.
Bron: Kim Coverdale
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BAR ONE CHOCOLATE SAUCE IN THE MICROWAVE
To-die-for chocolate sauce
Serves: 10
INGREDIENTS:
3 Bar-One (or Milky Way) Chocolates
1 can Sweetened Condensed Milk
1 cup Heavy Whipping Cream
If you prefer a thicker sauce, use half a can of condensed milk and ½ cup of cream)
Instructions
Place all the ingredients into a microwave-safe dish.
Cook in 30 second increments until the chocolate almost completely melted.
Serve warm over ice cream or use as a base for a milkshake.
Bron: Lot of Madness
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Serves: 10
INGREDIENTS:
3 Bar-One (or Milky Way) Chocolates
1 can Sweetened Condensed Milk
1 cup Heavy Whipping Cream
If you prefer a thicker sauce, use half a can of condensed milk and ½ cup of cream)
Instructions
Place all the ingredients into a microwave-safe dish.
Cook in 30 second increments until the chocolate almost completely melted.
Serve warm over ice cream or use as a base for a milkshake.
Bron: Lot of Madness
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
FUDGE & SWEETS IN THE MICROWAVE:
MAKING CARAMEL IN THE MICROWAVE
MAKING CARAMEL IN THE MICROWAVE
Making Caramel in the microwave is a quick easy way to make a caramel tart and I think a lot safer way to make caramel then the can on the store…. That freaks me out just a bit.
INGREDIENTS:
A tin of condensed milk or two
A microwave proof bowl with high sides (rice cookers are perfect)
Pour the condensed milk into the container and cook on high for 1 minute. Take it out and stir with a whisk. Put it back – do the same again – keeping a very close eye on it…. if it looks like its going to boil over – stop the microwave immediately, take out the bowl and whisk. Don’t stick your finger in the mixture – it is scaldingly HOT.
Next – on 50% power – keep cooking the mixture for one minute at a time – again keeping an eye that it doesn’t boil over. Sometimes you can get caramel in 5 minutes – sometimes 10 – I find the older the tin of condensed milk – the quicker it turns to caramel.
You know its ready when it is goes slightly ‘yellow’ in colour and the mixture looks very ‘mottled’. Just take it out and whisk until smooth.
And there you have it – caramel. If you leave the mixture until it goes a caramel colour – it will burn
Spoon into a tart shell and serve with cream or enjoy on its own
Bron: Onbekend
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
MAKING CARAMEL IN THE MICROWAVE
Making Caramel in the microwave is a quick easy way to make a caramel tart and I think a lot safer way to make caramel then the can on the store…. That freaks me out just a bit.
INGREDIENTS:
A tin of condensed milk or two
A microwave proof bowl with high sides (rice cookers are perfect)
Pour the condensed milk into the container and cook on high for 1 minute. Take it out and stir with a whisk. Put it back – do the same again – keeping a very close eye on it…. if it looks like its going to boil over – stop the microwave immediately, take out the bowl and whisk. Don’t stick your finger in the mixture – it is scaldingly HOT.
Next – on 50% power – keep cooking the mixture for one minute at a time – again keeping an eye that it doesn’t boil over. Sometimes you can get caramel in 5 minutes – sometimes 10 – I find the older the tin of condensed milk – the quicker it turns to caramel.
You know its ready when it is goes slightly ‘yellow’ in colour and the mixture looks very ‘mottled’. Just take it out and whisk until smooth.
And there you have it – caramel. If you leave the mixture until it goes a caramel colour – it will burn
Spoon into a tart shell and serve with cream or enjoy on its own
Bron: Onbekend
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
EASY CHOCOLATE FUDGE
Ingredients:
• 3 and 2/3 cups confectioners' sugar (versiersuiker) (3x250ml + 165ml)
• 1/2 cup cocoa
• 1/4 cup milk
• 1/2 cup butter
• 1 tablespoon vanilla
• 1/2 cup chopped pecans, optional
Preparation:
Combine and cook confectioners' sugar, cocoa, milk, and butter on high power until butter is melted, about 2 to 3 minutes.
Stir until smooth.
Blend in vanilla and pecans. Spread into a buttered 8-inch square pan. Cut microwave fudge in squares.
Bron: By: Vaalnest Boutique Hotel
Plasing; Henriette Wessels
• 3 and 2/3 cups confectioners' sugar (versiersuiker) (3x250ml + 165ml)
• 1/2 cup cocoa
• 1/4 cup milk
• 1/2 cup butter
• 1 tablespoon vanilla
• 1/2 cup chopped pecans, optional
Preparation:
Combine and cook confectioners' sugar, cocoa, milk, and butter on high power until butter is melted, about 2 to 3 minutes.
Stir until smooth.
Blend in vanilla and pecans. Spread into a buttered 8-inch square pan. Cut microwave fudge in squares.
Bron: By: Vaalnest Boutique Hotel
Plasing; Henriette Wessels
MICROWAVE FUDGE
MICROWAVE FUDGE
125g Butter
1 tin Condensmilk
500g Castor Sugar
1t Vanilla
1t Vinegar
METHOD:
Put all ingredients except vinegar into a microwave bowl
Microwave on high for 4 mins
Stir well
Microwave for a further 10-12mins stirring every 2 mins.
Add 1t Vinegar & stir well
Pour into greased dish.
Allow to cool for a min or two
While still warm, cut into squares.
Bron: Eie Resep
Plasing: Diane Roode Hancox / WATERTAND RESEPTE VIR OUD EN JONK
MICROWAVE FUDGE
125g Butter
1 tin Condensmilk
500g Castor Sugar
1t Vanilla
1t Vinegar
METHOD:
Put all ingredients except vinegar into a microwave bowl
Microwave on high for 4 mins
Stir well
Microwave for a further 10-12mins stirring every 2 mins.
Add 1t Vinegar & stir well
Pour into greased dish.
Allow to cool for a min or two
While still warm, cut into squares.
Bron: Eie Resep
Plasing: Diane Roode Hancox / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE-COVERED 7 MINUTE MICROWAVE CARAMELS
Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 27 minutes
Ingredients:
• 1/2 cup butter (1 stick), melted (I use unsalted, use salted for saltier caramels)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 cup light corn syrup (light in color, not lite)
• 1/2 cup sweetened condensed milk
• 1 1/2 teaspoons vanilla extract
• chocolate for dipping - I used about 4 ounces each of Milk (32%), Dark (54%), and Darker (72%)
• 1 to 4 tablespoons vegetable shortening, optional but recommended
• sprinkles (or jimmies, non-pareils, slivered almonds, coarse sea salt, graham cracker crumbs, etc.), optional for sprinkling
Directions:
1. This is a fast-moving recipe once it begins. Have everything in place including a large oven mitt because the bowl becomes extremely hot. Make sure your bowl is truly microwave-safe because it will get very hot. Clear out a space in your refrigerator in advance for placing the hot pan to cool. Do not use lite or reduced fat ingredients; use real butter, corn syrup, and sweetened condensed milk. Send small children out of the kitchen while making these and fully concentrate on the recipe because the mixture is incredibly hot.
2. Line an 8-inch or 9-inch square pan with non-stick aluminum foil, and spray very generously with cooking spray; set aside. (For these, I used a 9-inch pan; for the previous recipe I used an 8-inch).
3. In a very large microwave-safe bowl (nearly the largest your microwave can accommodate because the depth is necessary for the bubbling-up), melt the butter, about 90 seconds. To the melted butter, add the sugars, corn syrup, sweetened condensed milk, and stir until smooth. Place bowl in the microwave and heat on high power for 3 minutes and 30 seconds (3 and 1/2 minutes).
4. Using a hot pad, remove bowl from the microwave, scrape down the sides incredibly well, and stir. Very important - it won’t appear that much of anything is on the sides but if there is sugar or sugar granules that are not dissolved and fully incorporated into the bubbling mixture and they remain uncooked, they can cause graininess or crystallization in the finished caramels. Uncooked sugar crystals have regrowth that spreads and can take over a whole pan, rendering it a grainy and inedible. After scraping down the sides of the bowl very well, wipe around the sides using a damp paper towel, making sure no sugar granules are clung to the sides.
5. Return bowl to microwave and heat on high power for 3 minutes and 30 seconds (3 and 1/2 minutes). During this time, the mixture will foam, bubble vigorously, and become very active. I recommend standing in front of the microwave and watching it the whole time so you could power off the microwave immediately if necessary. Using a hot pad, remove the bowl from the microwave.
6. Very carefully add the vanilla extract, standing at arm's length. The mixture will likely still be boiling when you add it, it will bubble up even more. Use extreme caution and stir to incorporate the vanilla as the mixture continues to bubble quite rapidly.
7. Pour the bubbling mixture into the prepared pan, cover pan with aluminum foil, and place it in the refrigerator to firm up for at least four hours, or overnight, before slicing caramels.
8. Lift the caramels out using the foil overhang and flip them over, upside-down-cake style, onto a piece of parchment on top of the cutting board. Spray knife or pizza wheel with cooking spray before slicing, repeating as necessary. I made 6 rows of 6, for 36 caramels.
9. Melt chocolate in a small microwaves-safe bowl, about 1 minute. Stir in 1 to 2 tablespoons shortening for every 4 to 6 ounces of chocolate. This helps keep the chocolate smoother and less prone to becoming gloppy or firming up too fast. I like to work in batches of 4 to 6 ounces of melted chocolate at a time.
10. Balance 1 caramel on the tines of a fork, slowly lower it into the chocolate, and dip to coat. Don't let it linger in the hot chocolate or it could melt the caramel, and more chocolate than necessary is used. Use another fork to help lift it out of the chocolate and slide it off the fork and onto a parchment-lined large plate. Add sprinkles before chocolate sets up. Repeat process with all remaining caramels, reheating or adding more chocolate and shortening as necessary.
11. Place caramels in the refrigerator to firm up for at least 2 hours, or overnight. Caramels will keep airtight in the refrigerator for many months. I prefer to store them in the fridge rather than at room temperature. Note that because microwaves, ingredients, and climates vary, there could be variances in cook times; for my microwave 7 minutes is perfect.
Bron: Jenn p recipe
Plasing: Marianne Pampoen
Cook Time: 7 minutes
Total Time: 27 minutes
Ingredients:
• 1/2 cup butter (1 stick), melted (I use unsalted, use salted for saltier caramels)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 cup light corn syrup (light in color, not lite)
• 1/2 cup sweetened condensed milk
• 1 1/2 teaspoons vanilla extract
• chocolate for dipping - I used about 4 ounces each of Milk (32%), Dark (54%), and Darker (72%)
• 1 to 4 tablespoons vegetable shortening, optional but recommended
• sprinkles (or jimmies, non-pareils, slivered almonds, coarse sea salt, graham cracker crumbs, etc.), optional for sprinkling
Directions:
1. This is a fast-moving recipe once it begins. Have everything in place including a large oven mitt because the bowl becomes extremely hot. Make sure your bowl is truly microwave-safe because it will get very hot. Clear out a space in your refrigerator in advance for placing the hot pan to cool. Do not use lite or reduced fat ingredients; use real butter, corn syrup, and sweetened condensed milk. Send small children out of the kitchen while making these and fully concentrate on the recipe because the mixture is incredibly hot.
2. Line an 8-inch or 9-inch square pan with non-stick aluminum foil, and spray very generously with cooking spray; set aside. (For these, I used a 9-inch pan; for the previous recipe I used an 8-inch).
3. In a very large microwave-safe bowl (nearly the largest your microwave can accommodate because the depth is necessary for the bubbling-up), melt the butter, about 90 seconds. To the melted butter, add the sugars, corn syrup, sweetened condensed milk, and stir until smooth. Place bowl in the microwave and heat on high power for 3 minutes and 30 seconds (3 and 1/2 minutes).
4. Using a hot pad, remove bowl from the microwave, scrape down the sides incredibly well, and stir. Very important - it won’t appear that much of anything is on the sides but if there is sugar or sugar granules that are not dissolved and fully incorporated into the bubbling mixture and they remain uncooked, they can cause graininess or crystallization in the finished caramels. Uncooked sugar crystals have regrowth that spreads and can take over a whole pan, rendering it a grainy and inedible. After scraping down the sides of the bowl very well, wipe around the sides using a damp paper towel, making sure no sugar granules are clung to the sides.
5. Return bowl to microwave and heat on high power for 3 minutes and 30 seconds (3 and 1/2 minutes). During this time, the mixture will foam, bubble vigorously, and become very active. I recommend standing in front of the microwave and watching it the whole time so you could power off the microwave immediately if necessary. Using a hot pad, remove the bowl from the microwave.
6. Very carefully add the vanilla extract, standing at arm's length. The mixture will likely still be boiling when you add it, it will bubble up even more. Use extreme caution and stir to incorporate the vanilla as the mixture continues to bubble quite rapidly.
7. Pour the bubbling mixture into the prepared pan, cover pan with aluminum foil, and place it in the refrigerator to firm up for at least four hours, or overnight, before slicing caramels.
8. Lift the caramels out using the foil overhang and flip them over, upside-down-cake style, onto a piece of parchment on top of the cutting board. Spray knife or pizza wheel with cooking spray before slicing, repeating as necessary. I made 6 rows of 6, for 36 caramels.
9. Melt chocolate in a small microwaves-safe bowl, about 1 minute. Stir in 1 to 2 tablespoons shortening for every 4 to 6 ounces of chocolate. This helps keep the chocolate smoother and less prone to becoming gloppy or firming up too fast. I like to work in batches of 4 to 6 ounces of melted chocolate at a time.
10. Balance 1 caramel on the tines of a fork, slowly lower it into the chocolate, and dip to coat. Don't let it linger in the hot chocolate or it could melt the caramel, and more chocolate than necessary is used. Use another fork to help lift it out of the chocolate and slide it off the fork and onto a parchment-lined large plate. Add sprinkles before chocolate sets up. Repeat process with all remaining caramels, reheating or adding more chocolate and shortening as necessary.
11. Place caramels in the refrigerator to firm up for at least 2 hours, or overnight. Caramels will keep airtight in the refrigerator for many months. I prefer to store them in the fridge rather than at room temperature. Note that because microwaves, ingredients, and climates vary, there could be variances in cook times; for my microwave 7 minutes is perfect.
Bron: Jenn p recipe
Plasing: Marianne Pampoen
PEANUT BRITTLE IN THE MICROWAVE
PEANUT BRITTLE IN THE MICROWAVE
1 1/2 cups dry roasted peanuts
1 cup (220g) white sugar
1/2 cup golden syrup
1 pinch salt, to taste
1 tablespoon butter
1 teaspoon vanilla essence
1 teaspoon bicarb soda
METHOD:
Grease a baking tray and set aside. In a glass bowl combine peanuts, sugar, golden syrup and salt.
Cook in microwave for 6 to 7 minutes on High; mixture should be bubbly and peanuts browned.
Stir in butter and vanilla; cook 2 to 3 minutes longer.
Quickly stir in bicarb soda just until mixture is foamy.
Pour immediately onto greased baking tray.
Let cool 15 minutes or until set.
Break into pieces and store in an airtight container.
Bron: allrecipes.com
Plasing & Foto: Joey Kruger /WATERTAND RESEPTE VIR OUD EN JONK
PEANUT BRITTLE IN THE MICROWAVE
1 1/2 cups dry roasted peanuts
1 cup (220g) white sugar
1/2 cup golden syrup
1 pinch salt, to taste
1 tablespoon butter
1 teaspoon vanilla essence
1 teaspoon bicarb soda
METHOD:
Grease a baking tray and set aside. In a glass bowl combine peanuts, sugar, golden syrup and salt.
Cook in microwave for 6 to 7 minutes on High; mixture should be bubbly and peanuts browned.
Stir in butter and vanilla; cook 2 to 3 minutes longer.
Quickly stir in bicarb soda just until mixture is foamy.
Pour immediately onto greased baking tray.
Let cool 15 minutes or until set.
Break into pieces and store in an airtight container.
Bron: allrecipes.com
Plasing & Foto: Joey Kruger /WATERTAND RESEPTE VIR OUD EN JONK
CHUTNEY AND JAM IN THE MICROWAVE:
MANGO CHUTNEY:
200 g mangos, peeled and diced
1 onion, diced
125 ml ( 1 1/ 2 c ) white wine vinegar
250 ml ( 1 c ) soft brown sugar
5 ml ( 1 t ) masala mix ( curry )
3 ml ( generous 1/ 2 t ) turmeric
2 cloves garlic, chopped
1 cinnamon stick
HOW TO COOK:
Put all the ingredients in a microwave-proof glass bowl and stir well to mix.
Microwave the mixture for about 20 minutes, stirring at 1 – to 5- minute intervals ( see tip ). Take care not to overcook the chutney or it will be sticky and syrupy. If this happens add a little water to dissolve the syrup.
Spoon the cooked chutney into a sterilised jar, close it with a sterilised lid and seal.
MAKES ABOUT 300 ml –COOKING TIME 15-20 MIN
TIP:
Stir the chutney often in the beginning (every minute) so the sugar is completely dissolved before the mixture boils. It will prevent the mixture from becoming crystallised.
Bron: Leer kook met jou mikrogolf
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 onion, diced
125 ml ( 1 1/ 2 c ) white wine vinegar
250 ml ( 1 c ) soft brown sugar
5 ml ( 1 t ) masala mix ( curry )
3 ml ( generous 1/ 2 t ) turmeric
2 cloves garlic, chopped
1 cinnamon stick
HOW TO COOK:
Put all the ingredients in a microwave-proof glass bowl and stir well to mix.
Microwave the mixture for about 20 minutes, stirring at 1 – to 5- minute intervals ( see tip ). Take care not to overcook the chutney or it will be sticky and syrupy. If this happens add a little water to dissolve the syrup.
Spoon the cooked chutney into a sterilised jar, close it with a sterilised lid and seal.
MAKES ABOUT 300 ml –COOKING TIME 15-20 MIN
TIP:
Stir the chutney often in the beginning (every minute) so the sugar is completely dissolved before the mixture boils. It will prevent the mixture from becoming crystallised.
Bron: Leer kook met jou mikrogolf
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
LEMON CURD IN THE MICROWAVE
LEMON CURD IN THE MICROWAVE
Cup freshly squeezed lemon juice
1 cup sugar
1/2 cup (8 tablespoons) butter, melted
2 large eggs
METHOD:
1) Combine all of the ingredients in a large microwave-safe bowl. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here.
2) Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute.
3) When curd starts to thicken; coats the back of a spoon; and starts to mound a bit as you stir, it's done. This will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave.
4) Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.
5) Keep curd refrigerated for up to 3 weeks; freeze for longer storage.
Yield: a scant 2 cups lemon curd.
TIPS: For more intense flavor in your curd, grate the rind of 2 to 4 of the lemons, combine it with the sugar in a food processor, and process until rind is finely ground. Proceed with the recipe as directed.
Bron: King Arthur Flour
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Cup freshly squeezed lemon juice
1 cup sugar
1/2 cup (8 tablespoons) butter, melted
2 large eggs
METHOD:
1) Combine all of the ingredients in a large microwave-safe bowl. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here.
2) Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute.
3) When curd starts to thicken; coats the back of a spoon; and starts to mound a bit as you stir, it's done. This will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave.
4) Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.
5) Keep curd refrigerated for up to 3 weeks; freeze for longer storage.
Yield: a scant 2 cups lemon curd.
TIPS: For more intense flavor in your curd, grate the rind of 2 to 4 of the lemons, combine it with the sugar in a food processor, and process until rind is finely ground. Proceed with the recipe as directed.
Bron: King Arthur Flour
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK