Out with the old and in with the new

The saga of our oven has come to a happy ending and we have replaced our old unit.

Out with the old...

and in with the new

The first order was supper so I whipped up a favourite of Pete’s of rosemary roasted spuds, crispy onion rings, soy marinaded fillet steak and a mushroom garlic cream sauce with an avo, roma tomato and chive salad (thanks Mommy for making the salad).  I was so wrapped up in the moment that I forgot to take a picture – sorry about that – fear not for we will definitely be having it again soonish.

Next had to be something baked and these lovely savoury scones were just the thing.  I will post the recipe for you soon. 🙂

Peppadew and Chive Scones

Have a  happy week.

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Microwave oven cooking and baking basics

A lot of us only use our microwave ovens for reheating and defrosting.  The following points will make using your microwave to it’s full potential much easier.

Enjoy,

Mandy

• A good rule of thumb when cooking in the microwave oven is that 6 minutes per ½ kilogram will cook most foods including meat, poultry and fruit and vegetables. Seafood will take less time and reducing the power of your microwave will require longer cooking time.

• About 20% of the cooking time takes place after the microwave oven turns off so remember that your food will continue cooking after you’ve removed it.

• Arrange food in a dish so that the thicker part is on the outside and the thinner part inside for more even cooking.  Using a dish with a cone in the centre will also help distribute heat evenly.

• Use shallow oval or round dishes for uniform and quicker distribution of heat as opposed to rectangular or square containers, which cause hot spots resulting in drying or hardening of foods.

• If you cover “it” in a regular oven, cover “it” in the microwave too.

• Microwave cooking increases the flavour of herbs, spices and salt; therefore, halve the amount of herbs, spices and salt specified.

• Pierce the outer skins of potatoes and whole vegetables with a knife or a fork before cooking as the build up of pressure can make them explode.

• Add cheese and other toppings near the end of cooking to keep the top from becoming tough or soggy.

• Microwave cakes and biscuits will not brown so decorate them with icing, nuts and cherries.

• When baking a cake, don’t fill the container more than half full as microwave cakes rise more than cakes baked in a conventional oven.

• Make dough slightly stiffer than for conventional baking.

• Don’t be afraid to open the microwave door to check your cooking or baking process.

• Let foods with baking powder in them stand a few minutes before cooking to allow the leavening agents to work. 

Microwave oven conversions

Microwave cooking and heating instructions are usually given based on a 700W to a 750W microwave oven. They don’t however provide a guide for a higher or lower wattage microwave oven.

Hope this helps.

Mandy

The times below are given in minutes and seconds using 100% power.