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Posts Tagged ‘microwave’

What you need:

2 x 5oz / 125g salmon fillets
2 tbsp / 30 ml brown sugar
1 tsp / 5ml dijon mustard
juice of a lime

What you do:

Lay the salmon fillets side by side in a shallow dish.
Whisk together the lime juice, sugar & mustard until smooth.
Pour the mixture over the salmon fillets & leave to marinate for around 15 mins.
Cook the fillets in a microwave oven until almost done then pour the sauce over & grill for 2 minutes.
Serve immediately.

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What you need:

1 oz / 25 g butter
8 oz / 200 g button mushrooms
5 fl oz / 150 ml soured cream
1 tbsp tomato sauce ( ketchup)
1 tsp worcestershire sauce
1/2 tsp mustard
salt & pepper

What you do:

Melt the butter in a bowl in a microwave on full power for 1 minute.
Cut the mushrooms into quarters & toss in in the butter making sure their all coated. Mix all the other ingredients together then pour over the mushrooms then toss again.
Cook on medium power in the microwave for about 5 mins, stirring occasionally until hot.
Divide between ramekin dishes & serve immediately.

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What you need:

8 oz / 200 g prawns ( shelled)
juice of 1/2 a lemon
3 tbsp ovile oil
1 tbsp tomato puree
1 tbsp paprika
1/4 tsp cayenne pepper.

what you do:

Divide the prawns between 4 ramekins ( or something similar)
Beat all the other ingredients together & pour over the prawns.
Place the ramekins into a microwave and cook on full power for around 2 mins.
Serve straight away.

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What you need:

6 chicken leg quarters, skin removed
1 packet of  taco seasoning  (divided)
1 tin  (14-1/2 ounces) Mexican diced tomatoes, undrained
1 tin (10-3/4 ounces) condensed cream of chicken soup
1 large onion, chopped
1 tin (4 oz) chopped green chilies
7 oz / 190 g  uncooked instant rice
1 cup black beans, rinsed and drained
8 oz / 230 g  sour cream
4 oz / 113 g  shredded cheddar cheese
1-1/2 cups crushed tortilla chips

fresh coriander (chopped)

What you do:

Sprinkle chicken with 1 tbsp  taco seasoning and place in  the  slow cooker.

In a large bowl, combine the tomatoes, soup, onion, chilies and remaining taco seasoning and pour over the chicken. Put the lid on & cook on low for 7-9 hours or until chicken is tender.
Prepare the rice according to the packet directions.

Place the beans in a small microwave safe-bowl. Microwave on high for 30 seconds or until warmed then stir in the rice.
Remove the chicken  and keep warm. Skim the fat from cooking juices &  stir in the sour cream.

Serve chicken with rice mixture.

Sprinkle servings with cheese, tortilla chips and  chopped coriander

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What you need:
4 tbsp plain flour
2 tbsp sugar
2 tbsp cocoa powder
1 egg
3 tbsp milk
3 tbsp butter
¼ tsp vanilla essence or peppermint
1 tbsp choc chips (optional)
1 large mug

What to do:

Add dry ingredients to the mug, and mix well.

Crack an egg and add it to your mug. Make sure you  mix it well to avoid any pockets of flour in the corners. Pour in the milk and mix well. Add the vanilla essence.

Pop your mug into the microwave  for 3 minutes on maximum power . Wait until the cake stops rising, and sets in the mug.

Run a knife around the sides of the mug, and tip the still warm cake out of the mug and onto a saucer.

Serve with cream or custard.

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