49
Ingredients
1 garlic clove, halved
300 ml (
1
⁄2 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
Swiss Cheese Fondue Serves 4-6
Dish: large 2 litre (4 pt) bowl
1. Place garlic and wine in the bowl and cook on HIGH power 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 HIGH power for 1 minute, then stir in the rest of the cheese mixture.
5. Return to the microwave and cook again for 1 minute on HIGH power. Season with pepper
and nutmeg.
6. Sprinkle with Paprika, if desired. Serve with chunks of french bread, or vegetables.
I
ngredients
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
1
⁄2 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
Cheesey Risotto Serves 4
Dish: large casserole
1. Place the onions and butter in a large casserole. Cover and cook on HIGH power for
3 mins. or until softened.
2. Stir in the rice, cover and cook on HIGH for 1 minute.
3. Add the hot stock and tomatoes, cover and cook on HIGH power for 5 mins. and then
MEDIUM power for 15 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.
I
ngredients
15 ml (1 tbsp) olive or vegetable oil
1
⁄2 red pepper, deseeded & diced
1
⁄2
green pepper, deseeded & diced
1 onion finely chopped
4 eggs
3 ml (
1
⁄2
tsp) basil
salt and pepper to taste
Piperade Serves 2
Dish: 22 cm (9”) Pyrex plate
1. Place oil and vegetables in a bowl, cover and cook on HIGH power 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 HIGH power for 3-4 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.
PIERCING
Always pierce egg yolk and white to stop
them exploding when poaching or frying in a
microwave.
QUICHES
Always cook quiches on SIMMER power to
avoid curdling the egg filling.
BOILED EGGS IN SHELLS
Never attempt to cook a boiled egg by
microwave. They can explode dangerously.
Cheese and Egg Dishes
CHEESE AND EGG DISHES
