Microwave Recipes

rosieben

Some of us thought it might be useful to have a thread for microwave recipes so here it is
I’ll start the ball rolling with a few links to existing threads already listed in the Complete Cookery Collection:

Edited to say - I haven't included links about defrosting or reheating in the microwave, just recipes

Some of these recipes are older and are for lower wattage ovens, please check the
Conversion chart for different microwave wattages and adjust cooking times if necessary

Microwave Sponge Pudding
Microwaveable sponge recipe
Nutritious and filling food in a microwave?
Tasty muffins using microwave?
How do I make microwave meringues?
Microwave Cooking a new Challange

and an OS forum search produced these threads

Help microwave mashed potatoes!
meringue recipe please?? (includes microwave version)
Microwave cakes?
Microwave brown rice?
Whole/half onions in microwave?
Microwave syrup pudding
any recipes for biscuits in the microwave


Please feel free to point out any threads or recipes I missed

edited to add
What do you cook in your microwave oven

also see Pink's great links below

rosieben

These are old recipes so you may need to adjust the times for higher wattage.

I have made the first recipe - malt extract is something I would have never had in my store cupboard so I suspect I just left it out. I've not made the 30-minute pud, but I'm intrigued by the cooking method so may be trying this one out myself.

Sorry, I cant give credit for the recipes as I've no idea where they came from, far too long ago!

Enjoy!

Microwave Christmas Pudding
Just a reminder that you don’t add coins if you’re cooking in the microwave

5 ozs plain flour
3 tsp mixed spice
6 ozs breadcrumbs
8 ozs soft brown sugar
8 ozs shredded suet
4 eggs
2 tbsp milk
¼ pint stout
1¼ lb mixed dried fruit
2 ozs chopped peel
2 oz glace cherries
grated rind of 1 orange
1 apple, peeled and grated
3 tbsp black treacle
1 tbsp malt extract

Lightly grease 3 x 1pt pudding basins (or 2 x 1½ pint). Sift flour and spice into bowl, add all dry ingredients and mix well together. Mix in all other ingredients. Mixture will improve in flavour if left covered overnight in a cool place.

Divide mixture between basins. Cover with cling film and pierce the cling film.

(This is an old recipe and I suspect one that I used in my old 650 watt microwave. Adjust times for other wattage)

Cook small puddings 5 mins
Larger ones 7-9 mins

Stand 5-10 mins before turning out.

Pudding can be cooked and left to mature wrapped in greaseproof and then foil.

On the day, reheat in microwave for 2 - 3 mins, depending on size, or in individual slices for 1 minute.


30-minute Christmas pud

Makes 1 x 2lb and 1 x 1lb puddings
Prep: 10 - 15 ins
Cook: 25 - 30 minutes

Any Christmas pudding benefits from maturing time, so if you can, make puddings a few weeks in advance and store them in your fridge or freezer

You will need:
8 pint bowl; 1 - 1¼ pint bowl; 1½ - 2 ½ pint bowl.

1 oz margarine
2 tbsp black treacle
8 ozs currants
5 ozs raisins
5 ozs sultanas
8 ozs soft brown sugar
1 tsp ground ginger
2 tsp mixed spice
6 ozs fresh brown breadcrumbs
3ozs plain flour
3 eggs, size 3, beaten
Grated rind and juice of 1 lemon
¼ pint stout

Melt the margarine and the treacle in the large bowl (1 min on high). Add all of the remaining ingredients and mix thoroughly. This is when you can make the traditional wish but don’t add coins or charms if you’re cooking in the microwave.

Cook uncovered on high for 6 minutes, stirring very minute, until mixture starts bubbling on the surface. This stage of cooking is very important.

Lightly grease bowls with margarine and wipe off excess with kitchen paper to avoid coating the turned out puddings. Fill bowls with mixture and smooth the surface.

Cover with a cap of lightly greased greaseproof paper and tie loosely. Cook on Defrost to allow the flavours time to blend and to enhance the colour.

The 2lb pudding will take 23 - 25 minutes, the 1lb pudding will take 12 - 13 mins.

The puddings are ready when dry on the surface and firm to the touch. Remove from microwave and leave to stand or 15 minutes. Turn out. Serve with brandy butter.

Storage:
Wash bowls and replace puddings in them. Store, covered, in a refrigerator for up to 2 months.

Reheat:
2lb pudding for 8 - 10 mins on defrost and 1lb pudding for 5 - 7 mins on Defrost.

Pink.

Hi rosieben,

What a good idea for a thread. Here's a few more links:

Microwave Porridge - How please?

Microwave choc pudd - lost recipe - help!

Microwave cakes?

Microwave dumplings

Is it possible to cook rice via microwave?

Help microwave mashed potatoes!

Making Tablet (Toffee) in the Microwave - Recepie Please

Roux sauce in microwave?

microwave cheese sauce recipe please

Making Jam in a Microwave

Pink

Pink.

And here are some threads with suggestions of foods that can be cooked in the microwave:

what can i cook in microwave - oven is dead!

Help! Microwave cooking for a starving student!

Microwave Magic

Microwave Cooking a new Challange

No kitchen...microwave only foods.. HELP

Do you actually use your Microwave??

Pink

rosieben

Thanks Pink, that saved me a lot of work!!

lovelyjubbly

This is a recipe for Microwave Fudge, Not sure where I found it, but I have made it and it is Easy Peasy and really works well.

Tin of Condensed milk (around 400g?)
125g Butter
500g Castor Sugar
put all in very large bowl (as it rises in bowl when it boils)
cook on high for only 9-10 mins (mine is 850w)
stir every 3 mins
be very carefull it doesnt boil over
after 10 minutes take out and add 5ml vanilla essence
add any other flavours, or things like raisins, whisky, what ever you like
eat when cool............I mean save till Christmas day:rotfl:

rosieben

Here are 2 recipes for soup - maybe just the thing we need after all that rich food!

These are old recipes where High = 600-700 watts. Higher wattage would obviously cook quicker. There's a conversion chart for different microwave wattages here

French Onion Soup

2oz (50g) butter
1½ lbs (550g) onions, sliced
4 stock cubes
Salt and pepper
3 oz (75g) grated cheese

Place the butter in a large bowl and cook on HIGH for 30 seconds until melted. Stir in the onions slices to coat with the butter.
Cover with cling film and cook on High for 8 minutes
Dissolve the stock cubes in 1¾ pints (1 litre) boiling water , pour this over the onions, stir and re-cover
Cook on high for about 15 minutes, stirring once

rosieben

see notes in previous post re wattage and cooking times

Cream of Mushroom Soup
Serves 4-6

2 oz (50g) butter
1 small onion
2 chicken stock cubes
8 oz (225g) button mushrooms sliced
Bouquet garni
1 oz (25 g) cornflour
½ pint (300ml) milk
Salt and pepper to taste
2 fl oz (50 ml) single cream

Place the butter and chopped onions in a large (4 ½ pint or 2½ litre) bowl.
Cover with cling film.
Cook on High for 4 - 5 minutes
Dissolve the stock cubes in 1 pint (600 ml ) boiling water and add to the onion with the sliced mushrooms and bouquet garni.
Re-cover and cook on High for 15 – 20 minutes.
Remove the bouquet garni and either seive or liquidise the soup.
Blend the cornflour with a little of the measured milk, then stir in the remaining milk.
Add to the mushroom mix and re-cover. Cook on High for about 10 minutes, stirring once.
Season to taste, pour in to a serving dish and swirl the cream on top

rosieben

Recipes here (pdf file) for

One Layer Chocolate Cake
Chocolate sour cream frosting
Crispy cereal squares
Microwave Brownies

rosieben

Chicken or Turkey Curry (see notes in post #1 re wattage and cooking times)

½ oz butter or marg
1 medium onion, finely chopped
2 level tbsp curry powder
1 level tbsp flour
1 pint chicken stock
1 tsp Worcestershire Sauce
1 level tbsp tomato puree
1 tbsp lemon juice
2 tbsp mango chutney
2 oz sultanas
1 dessert apple, peeled, cored and chopped
12 oz cooked chicken or turkey meat cubed
Salt and pepper

Place the butter or margarine and chopped onion in a casserole. Cover and cook on High for 3-4 minutes or until the onion is soft.
Stir in the curry powder and flour and gradually blend in the stock. Re-cover and cook on High for about 4 minutes, or until the sauce has thickened. Stir the sauce after every minute.
Stir in the Worcestershire Sauce, tomato puree, lemon juice, chutney, sultanas and apple. Re-cover and cook on LOW for about 10 minutes
Add the chicken or turkey meat and seasoning, mixing well. Recover and cook on High for 3 - 5 minutes, or until heated through.
Leave to stand, covered, for 5 minutes before serving with boiled rice.

kazmeister

rosieben wrote: »

see notes in previous post re wattage and cooking times

Cream of Mushroom Soup
Serves 4-6

2 oz (50g) butter
1 small onion
2 chicken stock cubes
8 oz (225g) button mushrooms sliced
Bouquet garni
1 oz (25 g) cornflour
½ pint (300ml) milk
Salt and pepper to taste
2 fl oz (50 ml) single cream

Place the butter and chopped onions in a large (4 ½ pint or 2½ litre) bowl.
Cover with cling film.
Cook on High for 4 - 5 minutes
Dissolve the stock cubes in 1 pint (600 ml ) boiling water and add to the onion with the sliced mushrooms and bouquet garni.
Re-cover and cook on High for 15 – 20 minutes.

Hi rosieben

Thanks for this but is there some of the recipe missing, when do you add the conflour milk cream etc or am I being a tad dense

Cheers