This recipe makes use entirely of a microwave oven for cooking for convenience and saving electricity.
The recipe uses fructose as a sugar substitute.This is easily available from many supermarkets and is sometimes labelled as ‘fruit sugar‘.
175g/6oz/1 ¼ cup grated carrot
90ml/32fl oz/1 ½ cups sunflower oil
30ml/2 tbsp milk
2 beaten eggs
75g/3oz/6 tbsp fructose
75g/3oz/two thirds of a cup plain flour
5ml/1 tsp baking powder
5ml/ 1 tsp bicarbonate of soda
10ml/ 2 tsp ground cinnamon
75g/3oz/½ cup raisins
25g/1oz/¼ cup shelled pecans, chopped
Icing sugar to dust
Grease an 18cm/7in microwave-proof round cake dish and line with greaseproof paper
In a large bowl mix the carrots with the oil, milk, eggs and fructose, beating well.
Sift the flour with the baking powder, bicarbonate of soda and cinnamon. Fold the dry mixture into the egg mixture, then stire in the raisins and pecans. Spoon this micture into the pre prepared cake dish and level the surface as much as possible.
Place the cake dish on an inverted saucer or suitable microwave cooking stand within the microwave.
Microwave at a medium power for 9 minutes, giving the dish a quarter turn every 3 minutes if your microwave does not have a self rotating function.
Microwave on High for a further 2-3 minutes, turning the dish a quarter turn after 1 ½ mins if required.
As a guide the cake is cooked when it shrinks from the sides of the dish.
Leave to stand for 10 mins before turning out onto a wire rack to cool.
Sprinkle with sifted icing sugar to serve.
You can download a PDF of this recipe here
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- 8 rashers of rindless back bacon or vegetarian bacon substitute
- A bunch of spring onions sliced
- 8 large eggs
- 2 tablespoons milk
- 85g/3oz cheddar cheese cut into cubes
- Knob of butter
- Tomato salsa & thick slices of bread to serve
Snip the bacon into small pieces.Cook in a non stick frying pan for approx 5 mins. drain off any excess oil or fat and then add the spring onions and cook for another 5 mins until the bacon is crisp.Vegetarian substitute may require less cooking time.
Preheat the grill
Beat the eggs and milk together and add pepper if required. Hold back a little of the bacon & mix in with the eggs, spring onion & cheese.
Melt the butter in a 23cm/9 inch frying pan. Pour the above mixture into the pan and cook gently, without stirring for 5-8 mins until mixture is set.
Scatter the top with the remaining bacon.
Put the pan under the grill to brown the top.
Cut into wedges and serve with salsa and bread as required.
A PDF version of this recipe can be downloaded here
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This is a fast microwave fruit snack ‘How To” that I thought I’d write up as I hadn’t done this for nearly 20 years and suddenly fancied a quick baked apple snack. It shouldn’t take any longer than 3 minutes including preparation and cooking.
Currants or raisins
Core the apple, making sure you remove the pips
Score the apple skin with a sharp knife around the apple’s ‘equator’
Place the apple on a microwave proof plate
Fill the cored centre of the apple with the small fruit of your choice-sultanas, raisins, chopped apricot or even berries
Microwave on high for 2 minutes
Allow to stand before removing the baked apple from the microwave
Pour a small ammount of honey in the centre of the apple and over the central fruits
These biscuits were originally made to send to the ANZACs (The Australian and New Zealand Army Corps) serving in Gallipoli during World war I. ANZAC day is commemorated in Australia each year on April 25th.
- 85g porridge oats
- 85g desiccated coconut
- 100g plain flour
- 100g caster sugar
- 100g butter , plus extra butter for greasing
- 1 tbsp golden syrup
- 1 tsp bicarbonate of soda
- Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
- Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
- Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed (optional)
- 750g (24 oz) lean beef mince or vege mince
- 600ml (20 fluid ounces) bolognaise sauce
- 625g (22 oz) packet fresh gnocchi
- 150g (5.29 oz) cheese, grated
- Preheat oven to 200°C/Gas mark 6. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook for 5 minutes or until soft. Increase heat to medium-high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
- Add pasta sauce. Season with salt and pepper. Bring to the boil. Reduce heat to medium. Simmer for 10 to 15 minutes or until sauce thickens.
- Meanwhile, cook gnocchi in a saucepan of boiling, salted water for 3 minutes or until partially cooked (see note). Drain. Spoon bolognaise into a lightly-greased, 6cm deep, 24cm x 30cm (base) baking dish. Top with gnocchi. Sprinkle with cheese. Bake for 15 to 20 minutes or until cheese is melted and sauce bubbling at edges.
I’ve just listened to the grande dame of cookery in the UK, Delia Smith on the radio launching her return to the media spotlight and trying to launch her new ‘big idea’ which seemingly is to get people actually cooking for themselves again.Despite the over abundance of cookery programs on British TV it would seem that we are no more willing to actually make the recipes we drool over than we were before our screens were festooned with cookery goons.
Delia was a product of her time in the TV cooking sun and much like the galloping gourmet in his hey day her recipes now look like a quick way to a cardiac arrest so it’s surprising that her ‘new’ angle is not healthy cooking but using pre prepared ingredients to quell our short attention spans and perhaps overcome our reticence for rolling up our sleeves and cooking for ourselves rather than waiting the few minutes until the microwave goes ‘ding’ and our less than sumptuous microwave dinner appears in the shortest possible time frame but with the least healthy and least nutritious ingredients.
Delia was questioned on the concepts of organic and air miles and her blustering and naive response gave the impression that Delia obviously felt irritated by such modern obsessions and let out a vaguely patronising “well yes I’m sorry about the planet but”… I’ve got new product to promote. Come on, let’s be ‘aving you…
Worry not Jamie Oliver your place of pseudo sainthood in the cookery world remains unassailable.