Bennett Read BR 20L Digital Microwave Oven User Guide

Bennett Read BR 20L Digital Microwave Oven

Product Information

Specifications

• Product: Bennett Read 20L Microwave
• Power Levels: Low, Defrost, Medium Low, Medium, Medium High,
• Power Class: High
• Power Levels and Application:
  • High (100% power) : Quick and thorough cooking
  • Medium-High (85% power): Medium express cooking
  • Medium (66% power): Steaming food, cooking less tender beef pot roasts and lamb
  • Medium Low (40% power): Drinks, defrosting food, keeping warm, and proofing yeast dough
  • Defrost (37% power): Defrosting food
  • Low (17% power): Keeping warm and proofing yeast dough

Product Usage Instructions

Microwave Power Levels

• The function dial is used to set the microwave power level.
• Different power levels are suited to various tasks or recipes for optimal results.
• Low
• Defrost
• Medium Low
• Medium
• Medium High
• High
• Cooking Hints & Tips

Cookware & Covering Food

• Avoid using aluminum foil. Try to keep food uniform in size and quantity for even heating. Reheat or cook in small portions and place larger pieces towards the outside of the dish.

Cooking Evenly

• For foods like chicken or steak, turn them once during cooking. Stir food from the outside to the center of the dish if needed, ensuring even heating.

Allow Standing Time

• After cooking, leave the food in the microwave for an adequate duration to complete its cooking cycle and cool down gradually.

Determining Food Doneness

• Check food for doneness based on recommended cooking times or use a food thermometer when necessary.

Cooking Times

• Refer to specific recipes or general guidelines for cooking times. Adjust based on the microwave power level selected and the type of food being cooked.

FAQ – Frequently Asked Questions

Q: Can I use metal utensils in the microwave?

• A: No, metal utensils should never be used in the microwave as they can cause sparks and damage to the appliance.

Q: How do I clean the microwave?

• A: To clean the microwave, use a damp cloth with mild detergent. Avoid using abrasive cleaners that can damage the interior of the microwave.

Q: What should I do if the microwave stops working suddenly?

• A: Check if the power cord is properly plugged in and if there is a power outage. If the issue persists, contact customer support for assistance.

IMPORTANT

• Please read your Bennett Read 20L Microwave User Guide thoroughly before using the appliance.
• It contains important information regarding operation and safety.

MEASUREMENT KEY:

• Tsp. = Teaspoon
• Tbsp. = Tablespoon
• (1 Tablespoon = 3 Teaspoons)

PLEASE NOTE:

• Temperatures, methods, etc shown are approximate and may vary depending on the type and amount of food used.
• Recipes are based on servings.
• Please increase or decrease ingredients in proportion, depending on the desired number of servings.
• Images shown are for illustration purposes only and may vary slightly from the recipes.

RECIPE SERVING SIZE CONVERSIONS

Depending on the desired number of servings, follow this simple guide to modify any recipe:

1. Divide the number of servings you need by the number the recipe makes.
   • If you need two servings and the recipe makes four: 2 ÷ 4 = 0.5
   • If you need eight servings and the recipe makes six: 8 ÷ 6 = 1.3
   • This is your conversion factor which you’ll use to find out how much of each ingredient you’ll need.
2. Multiply each ingredient in your recipe by the conversion factor.
3. Round up or down slightly (except for baking) when conversions are hard to measure.

EXAMPLE:

• A Cinnamon Bun Raisin Oatmeal recipe serves four, but you only need three servings…
• The recipe calls for 1 cup steel-cut oats, 3 1/2 cups water, 1/4 cup light brown sugar, and 1 Tsp. cinnamon.
• Work out your conversion factor, in this case, 3 ÷ 4 = 0.75, and multiply each ingredient amount by that number.
• So, 1 cup (oats) x 0.75 = 0.75 cups,
• 3.5 cups (water) x 0.75 = 2.63 cups (round off to 2.6 cups),
• 0.25 cups (sugar) x 0.75 = 0.19 cups (round off to 0.2 cups).
• Some ingredients, like the cinnamon spice, can be adjusted depending on the flavor you want.

COOKING HINTS & TIPS

MICROWAVE POWER LEVELS

• The function dial is used to set the microwave power level.
• There are different power level settings at your disposal, each best suited to certain tasks or recipes. Using the correct power level settings for different foods can give a better final result.
• This microwave has six power level settings: Low, Defrost, Medium Low, Medium, Medium High, and High.
• Note: If a power level setting is not set during programming, the microwave will not operate.

fish, shellfish, bacon, pie crust, fruits, vegetables, water-based soups or casseroles, pasta, and reheating bread.
Medium High| 85% power| Medium express cooking Ham, pork, round roast, eggs, and custards. Quiche and foods containing cheese. Cheesecake and cream-based soups. Also used for softening cream cheese and melting chocolate
Medium| 66% power| Steaming food.

Cooking less tender beef pot roasts and lamb. Rice and cereal

Medium Low| 40% power| Drinks
Defrost| 37% power| Defrosting food
Low| 17% power| Keeping warm and proofing yeast dough

COOKING TIMES

• Cooking times are suggested for various dishes and cooking tasks. These are dependent on the wattage of the microwave and the recommended power level.
• If you aren’t sure what cooking time to set, remember that the more powerful the microwave, the faster the cooking – a 1000W microwave will cook significantly faster than a 700W microwave, especially when the cooking time is a few minutes or more, for example, a dish that takes five-six minutes to cook in a 700W microwave, may only need four minutes in a 1000W microwave.

COOKWARE & COVERING FOOD

• Use a lid, microwave-safe plastic wrap, or paper, but don’t let plastic come in direct contact with the food as it’s likely to melt into it.
• Covering food helps hold moisture and even out heat distribution.
• Microwave-safe containers shouldn’t overheat, break, or melt. However, they can still be hot afterward, so use an oven mitt if appropriate and handle them carefully.
• Some microwave-safe plastic cookware might not be suitable for cooking foods with high fat and sugar content. Note that the preheating time specified in the dish instructions must not be exceeded.
• CAUTION: Do not use aluminum foil

SIZE, QUANTITY & SHAPE

• Try to keep food as uniform as possible. Reheat/cook in small portions to allow for more even heating. Put any larger or thicker pieces towards the outside of the dish.

COOKING EVENLY

• Food such as chicken, hamburger patties or steak should be turned once during cooking. Depending on the type of food, if applicable, interrupt the cooking process and stir the food from the outside to the center of the dish, then resume cooking.
• This only needs to be done once or twice during cooking.

ALLOW STANDING TIME

• After cooking, leave the food in the microwave for an adequate length of time. This allows it to complete its cooking cycle and cool down slowly.

WHETHER THE FOOD IS DONE

• The color and hardness of food help to determine if it is done.

These include:

• Steam coming out from all parts of food, not just the edge
• Cook pork until the internal meat is white. A hint of light pink is acceptable if you do not want your meat too dry
• Cook fish until it is opaque and easily flakes apart with a fork
• Cook until the joints of poultry can be moved easily. Cook poultry until meat is completely white with clear juices and no signs of blood.
• It is recommended to cook duck until the meat is completely white. A hint of light pink is acceptable if you do not want your meat too dry

BROWNING DISH

• When using a browning dish or self-heating container, always place a heat-resistant insulator, such as a porcelain plate, under it to prevent damage to the turntable and rotating ring.

STARTERS & SNACKS

90 SECOND KETO BREAD

INGREDIENTS

• Recipe using almond flour: 3 Tbsp. almond flour
• 1 Tbsp. oil or melted butter 1/2 Tsp. baking powder 1 large egg, beaten Pinch of salt (skip if your butter is salted)
• Recipe using coconut flour: (This version is perfect for those with almond allergies) 1 1/3 Tbsp. coconut flour 1 Tbsp. oil or melted butter 1/2 Tsp. baking powder 1 large egg, beaten
• Pinch of salt (skip if your butter is salted)
• TIME: 5 MIN
  • SERVINGS: 1

DIRECTIONS:

1. Use a round ramekin or a microwave-safe container.
   • Add the melted butter or the oil to the container and swirl it around.
2.  Add the rest of the ingredients and mix with a fork.
   • Tap the bottom of the dish on the counter a few times to remove air bubbles.
3. Microwave for about 90 seconds.
4. Remove from the microwave and let cool.

CHICKEN KIEV

INGREDIENTS:

• 5 Tbsp. butter, softened, divided
• 1/2 Tsp. minced chives
• 1/4 Tsp. garlic powder
• 1/4 Tsp. white pepper
• 4 boneless skinless chicken breast halves (170g each)
• 1/3 cup cornflake crumbs
• 1 Tbsp. grated parmesan cheese
• 1/2 Tsp. dried parsley flakes 1/4 Tsp. paprika
• TIME: 30 MIN
  • SERVINGS: 4

DIRECTIONS:

1. In a small bowl, combine 3 Tbsp. butter, chives, garlic powder, and pepper; shape into four cubes. Cover and freeze until firm, about 10 minutes.
2. Flatten chicken breast halves to ¾ cm thickness. Place a butter cube in the center of each. Fold long sides over the butter; fold ends up and secure with a toothpick.
3. In a shallow bowl, combine the cornflakes, cheese, parsley, and paprika. Melt the remaining butter. Dip chicken into butter; coat evenly with cornflake mixture. Place seam side down in a microwave-safe dish.
4. Microwave, uncovered, for about 5-6 minutes or until chicken juices run clear. Remove toothpicks. Drizzle chicken with pan drippings if desired.

HONEY-LEMON CHICKEN ENCHILADAS

INGREDIENTS:

• 1/4 cup honey
• 2 Tbsp. lemon or lime juice
• 1 Tbsp. canola oil
• 2 Tsp. chilli powder
• 1/4 Tsp. garlic powder
• 3 cups shredded cooked chicken breast
• 2 cans or bottles (290ml each) of enchilada sauce (or deli-ready spicy Italian arrabiata sauce)
• 12 corn tortillas (15cm), warmed
• 3/4 cup shredded
• Cheddar cheese
• Sliced green onions and chopped tomatoes, optional
• TIME: 30 MIN
• SERVINGS: 6

DIRECTIONS:

1. In a large bowl, whisk the first five ingredients. Add chicken and toss to coat.
2. Pour 1 can/ bottle of enchilada sauce into a greased microwave-safe dish. Place 1/4 cup chicken mixture off-centre on each tortilla. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce.
3. Microwave, covered for about 11-13 minutes or until heated through. Sprinkle with cheese. If desired, top with green onions and tomatoes.

EASY STUFFED PEPPERS

INGREDIENTS:

• 4 red peppers
• 2 pouches (250g each) cooked tomato rice
• 2 tbsp. pesto handful of pitted black olives, chopped
• 200g goat’s cheese, sliced
• TIME: 15 MIN
  • SERVINGS: 4

DIRECTIONS:

1. Use a small knife to cut the top out of 4 red peppers, then scoop out the seeds. Sit the peppers on a plate, cut side up, and cook in the microwave for about 5-6 minutes until they have wilted and softened.
2. While the peppers are cooking, mix two 250g pouches of cooked tomato rice with 2 tbsp. pesto and a handful of chopped pitted black olives and 140g of sliced goat’s cheese.
3. Scoop the rice, pesto, olives, and goat’s cheese mix into the peppers, top with the remaining 60g sliced goat’s cheese, and continue to cook for about 8-10 minutes.

MAIN MEALS

INGREDIENTS:

• 2 Tbsp. butter, cubed
• 1/2 Tsp. rubbed sage
• 6 boneless skinless chicken breast halves (114g each)
• 1 medium green pepper, julienned
• 1/3 cup sliced fresh mushrooms
• 1 can (440ml) tomato sauce 1 Tsp. sugar
• 1 Tsp. dried oregano
• 1/2 Tsp. salt
• 1/2 Tsp. garlic powder 1/2 Tsp. lemon-pepper seasoning
• 6 slices deli ham
• 6 slices Swiss cheese
• Hot cooked rice, optional
• TIME: 30 MIN
  • SERVINGS: 6

DIRECTIONS:

1. Place butter and sage in a microwave-safe dish.
   • Microwave, uncovered, for about 30 seconds or until butter is melted. Place chicken in dish; turn to coat. Top with green pepper and mushrooms. Cook, uncovered for about 8-10 minutes or until chicken juices run clear, turning and rearranging the chicken twice.
2. Remove chicken and vegetables; keep warm. Add the tomato sauce, sugar, and seasonings to cooking juices; mix well. Microwave, uncovered, for about 2 minutes or until heated through. Return chicken to the dish; top with ham, cheese, and green pepper mixture. Cook for about 2 minutes or until cheese is melted. Serve with rice if desired.
   • Tip: Rubbed sage is quite simply dried sage leaves that have been rubbed into a fine, fluffy powder.

VEGETABLE CURRY

INGREDIENTS:

• 100g frozen spinach 1 tbsp. sunflower oil
• 3 tbsp. medium Indian curry paste, such as tikka masala or rogan josh
• 1 onion, finely chopped
• 375g butternut squash, peeled and cut into 3cm chunks
• 200g coconut cream or 400g tin coconut milk, not shaken
• 100g frozen peas
• TIME: LESS THAN 60 MIN
• SERVINGS: 2

DIRECTIONS:

1. Put the frozen spinach in a microwaveable bowl and microwave for about 2 minutes. Set aside.
2. Put the oil, curry paste, onion, and squash in a large microwaveable mixing bowl and mix well. Cover the bowl with a plate and cook for about 10 minutes, or until the squash is tender.
3. If using coconut milk, scoop out the thick, solid coconut cream from the top of the tin, avoiding the liquid underneath. Add the coconut cream to the curry. Stir in the spinach, along with any liquid, and the frozen peas.
4. Cover the dish with the plate, return to the microwave, and cook for a further 5 minutes or so, or until hot throughout. Serve with warm naan bread microwave rice, or couscous.

SPAGHETTI BOLOGNESE

INGREDIENTS:

• 1 onion, chopped
• 1 garlic clove, chopped 300g lean beef mince 1 x 400g can chopped tomatoes 50ml boiling water
• 1 beef stock cube
• 1 tsp. dried oregano (optional)
• black pepper (optional) 300g uncooked spaghetti 1 tbsp. vegetable oil
• TIME: LESS THAN 60 MIN
• SERVINGS: 4

DIRECTIONS:

1. Put the chopped onion and garlic into a large microwave-safe bowl. Add the mince and mix with a fork, breaking up the meat until it is well combined. Cover the bowl with a microwaveable lid or cling film, leaving a small area open, and microwave for about 3 minutes.
   Remove the bowl. Stir with the fork, breaking up the mince again, cover, and return to the microwave for another 3 minutes or so. Take care when removing the bowl as it will be very hot. Break up any clumps of mince again.

2. Stir in the chopped tomatoes to the bowl together with 50ml of boiling water, and crumble over the stock cube, oregano, and black pepper (if using). Cover again and cook in the microwave for about 7 minutes. Remove the bowl, stir well, cover, and return to the microwave for another 10 minutes or so, stirring halfway through.
   Remove the bowl and leave to stand.

3. Break the spaghetti into thirds and put it into a separate microwave-safe bowl. Add the oil and mix well to coat the spaghetti with oil. Pour the boiling water over until just covered and stir well. Put into the microwave and cook for about 4 minutes. Remove the bowl and stir the spaghetti.
   Cover and return to the microwave and cook for another 4 minutes or so.

4. Take the bowl out of the microwave and leave it to stand for 2 minutes. Check that the spaghetti is cooked and is al dente (still has a little bite). Cook for another couple of minutes if it’s not soft enough. Drain the cooked spaghetti and serve with the bolognese sauce.

POACHED EGGS

INGREDIENTS:

• 1 free-range egg dash vinegar toast, to serve
  • 1 tomato, sliced
• Spring onion, chopped
  • Salt & pepper
• TIME: 5 MIN
  • SERVINGS: 1

DIRECTIONS:

1. Crack an egg into a microwaveable bowl and pour in some cold water and a dash of vinegar.
2. Place a plate over the bowl and microwave for about 1 minute, then continue to microwave in 10-second intervals until cooked to your liking.
3. Place the sliced tomato onto the toast, and add the poached eggs on top.
4. Sprinkle with chopped spring onion and season to taste.
5. Serve with tea or coffee if desired.

CHIPOTLE RANCH CHICKEN TACOS

INGREDIENTS:

• 2 cups shredded rotisserie chicken
  • 2 cups frozen corn, thawed 1/4 cup pico de gallo (thick salsa as an alternative)
• 8 taco shells, warmed
  • 1 cup shredded Monterey Jack cheese
• 1 cup coleslaw mix
  • 6 radishes, thinly sliced 1/2 cup chipotle ranch salad dressing
• 3 jalapeno peppers, seeded and thinly sliced
• TIME: 20 MIN
  • SERVINGS: 4

DIRECTIONS:

1. Combine the chicken, corn, and pico de gallo in a small microwave-safe dish. Cover and cook for about 1-2 minutes or until heated through.
2. Spoon chicken mixture into taco shells. Top with remaining ingredients.

POACHED SALMON WITH CUCUMBER SAUCE

INGREDIENTS:

• 1 cup water
  • 1/2 cup dry white wine or chicken broth
• 1 small onion, sliced
  • 2 sprigs fresh parsley
• 1/4 Tsp. salt
  • 5 peppercorns
• 4 salmon steaks (170g each)

SAUCE:

• 1/2 cup sour cream
  • 1/3 cup chopped seeded peeled cucumber
• 1 Tbsp. finely chopped onion
  • 1/4 Tsp. salt
• 1/4 Tsp. dried basil

COD DELIGHT

INGREDIENTS:

• 1 small tomato, chopped
  • 1/3 cup finely chopped onion
• 2 Tbsp. water
  • 2 Tbsp. canola oil
• 4 to 5 Tsp. lemon juice
  • 1 Tsp. dried parsley flakes 1/2 Tsp. dried basil
• 1 small garlic clove, minced 1/8 Tsp. salt
  • 4 cod fillets (113g each) 1 Tsp. seafood seasoning
• TIME: 15 MIN
  • SERVINGS: 4

DIRECTIONS:

1. In a small bowl, combine the first nine ingredients.
   • Place cod in a baking dish; top with tomato mixture. Sprinkle with seafood seasoning. Microwave, covered, for about 5-6 minutes or until fish just begins to flake easily with a fork.

PARMESAN CHICKEN

INGREDIENTS:

• 2 boneless skinless chicken breast halves (113g each)
  • 4 Tsp. soy sauce
• 1/4 Tsp. garlic powder
  • 1/8 Tsp. pepper
• 1/4 cup grated Parmesan cheese
  • 1 Tsp. butter
• TIME: 15 MIN
  • SERVINGS: 2

DIRECTIONS:

1. Place chicken in a microwave-safe dish. Top with soy sauce, garlic powder, and pepper. Sprinkle with cheese and dot with butter. Cover and cook for about 4-5 minutes.

CAULIFLOWER & ONION FRITTATA

INGREDIENTS:

• 4 cups cauliflower
  • 1 small onion, chopped 1 spring onion, chopped
• 4 large eggs
  • 3/4 Tsp. salt
• 1/8 Tsp. pepper
  • 1 cup grated cheddar cheese
• TIME: 25 MIN
  • SERVINGS: 4

DIRECTIONS:

1. In a microwave-safe pie plate, combine cauliflower and onion. Microwave, covered, for about 3-4 minutes or until tender; drain.
2. In a bowl, whisk eggs, salt, and pepper; stir in cheese and spring onion. Carefully pour over the cauliflower mixture.
   • Microwave for about 8 minutes or until a knife inserted in the center comes out clean.

TUNA POTATO JACKETS

INGREDIENTS:

• 4 potatoes (about 200g each)
  • 185g can tuna in water,
• drained
• 8 baby tomatoes, halved
  • Juice 1 lime
• 6 tbsp. sour cream Rocket
• TIME: 30 MIN
  • SERVINGS: 4

DIRECTIONS:

1. Scrub the potatoes and prick them all over with a fork. Place on a microwaveable plate and cook for about 20 minutes, or until tender. Slice in a cross and place on a serving plate.
2. Flake the drained tuna with a fork and divide it between the potatoes. Squeeze over the lime juice. Top with a dollop of sour cream, scatter with the halved baby tomatoes and garnish with rocket.

PENNE PAPPA AL POMODORO

INGREDIENTS:

• 1 garlic clove, crushed small handful fresh basil, or ¼ tsp of mixed dried herbs
  • 250g chopped tomatoes
• 25g bread, diced or torn
  • (crusts are best but any
• bread will do)
  • 85g penne pasta
• 2 tbsp. vegetable or sunflower oil

VEGGIE BIRYANI

INGREDIENTS:

• 250g basmati rice
  • 400g mixed frozen
• vegetables
  • A generous handful of raisins
• 1 vegetable stock cube
  • 2 tbsp. korma curry paste
• A generous handful of roasted salted cashew nuts
• TIME: 20 MIN
  • SERVINGS: 4

DIRECTIONS:

1. Boil the kettle. Get out a large microwaveable bowl and pile in the rice, veg and raisins.
2. Pour 600ml boiling water over the rice mixture and crumble in the stock cube, then stir in the curry paste. Cover the bowl with cling film, leaving a small gap at the side to let out the steam. Cook for about 8-12 minutes.
3. Remove from the microwave and let it stand, still covered, for 5 minutes to complete cooking – if you don’t let it stand the rice will be too nutty. Fluff up the rice, scatter with cashews and serve.

MICROWAVE BIRYANI

INGREDIENTS:

• 2 spring onions, finely sliced
  • 1 fat garlic clove, crushed
• knob of butter seeds from 1 cardamom pod
  • ¼ tsp. chilli flakes
• 140g rice
  • 400ml vegetable or chicken stock
• ¼ tsp. turmeric
  • ¼ tsp. ground cumin
• pinch of cinnamon
  • 1 tbsp. raisins or sultanas 200g vegetables of your choice, finely chopped or grated (try a combination of grated carrot, frozen peas, peppers in 1cm chunks, or finely sliced mushrooms) small handful of coriander or mint leaves, to serve
• TIME: 25 MIN
  • SERVINGS: 2

DIRECTIONS:

1. Add the onions, garlic, butter, cardamom seeds, and chili flakes to a large microwaveable bowl and cook in the microwave for about 30 seconds. Tip in the rice and stock, along with the turmeric, cumin, cinnamon, and raisins. Stir well and then cover with cling film, leaving a small gap for escaping steam.
2. Place the bowl on top and cook for about 2 minutes.
   • Remove and stir, then leave to stand for 1 minute; it will continue to cook even after it has been removed, so allowing it to stand is important.
3. Repeat 2-3 more times until the rice is just cooked, the last time adding your finely chopped veg to the bowl and stirring through. Garnish with fresh coriander or mint, to serve.

EASY SWEET & SOUR CHICKEN

INGREDIENTS:

• 9 tbsp. tomato sauce
  • 3 tbsp. malt vinegar
• 4 tbsp. dark muscovado sugar (brown sugar alternative)
  • 2 garlic cloves, crushed
• 4 skinless and boneless chicken breasts, cut into chunks
  • 1 small onion, roughly chopped
• 2 red peppers, seeded and cut into chunks
  • 227g can pineapple pieces in juice, drained 100g sugar snap peas, roughly sliced handful salted, roasted cashew nuts, optional
• TIME: 25 MIN
  • SERVINGS: 4

DIRECTIONS:

1. In a large microwaveable dish, mix the tomato sauce, vinegar, sugar and garlic thoroughly with the chicken, onion and peppers. Microwave, uncovered for about 10 minutes until the chicken is starting to cook and the sauce is sizzling.
2. Stir in the pineapple pieces and sugar snap peas and return to the microwave for another 5 minutes or so, until the chicken is completely cooked. Leave to stand for a few minutes, then stir in the cashews, if using, and serve.

DESSERTS

PEANUT BUTTER & JAM BROWNIES

INGREDIENTS:

• 75g butter, plus a little extra for greasing
  • 50g peanut butter
• 1 egg
  • 25g cocoa powder
• 50g plain flour
  • 100g sugar
• A few tsp. of jam
• TIME: 15 MIN
  • SERVINGS: 6

DIRECTIONS:

1. Add the butter and peanut butter to a microwave-safe bowl and cook for about 30 seconds to melt. Remove from the microwave and stir thoroughly. Allow to cool slightly then add the egg and stir to combine. Grease with butter and line a second microwaveable round dish (about 15cm wide) with cling film. Tip the peanut butter mix into the lined dish then sieve in the cocoa powder and flour and tip in the sugar. Mix gently to form a thick, sticky paste. Smooth the top of the mixture with the back of a large spoon.
2. Using a teaspoon, make crater holes in the top of the brownie mixture and fill each generously with jam as it will melt and bubble down when cooked. Pop in the microwave for about 4 minutes. Remove and leave to cool for 15 minutes (it will carry on cooking as it cools), then enjoy!

CHOCOLATE CAKE

INGREDIENTS:

• 100ml sunflower oil, plus extra for pan
  • 175g caster sugar
• 140g plain flour
  • 3 tbsp. cocoa
• 3 tsp. baking powder
  • 2 large eggs
• 1 tsp. vanilla essence chocolate sprinkles, to serve
  • For the chocolate ganache 100g dark chocolate, broken into pieces
• 5 tbsp. double cream
• TIME: 15 MIN
  • SERVINGS: 10

DIRECTIONS:

1. Grease a silicone microwaveable cake pan with a little oil and place a circle of baking parchment in the bottom.
2. Mix the sugar, flour, cocoa and baking powder in a bowl. In a jug, whisk the oil, eggs, vanilla and 100ml hot water until combined.
3. Add the liquid ingredients to the dry ingredients and mix thoroughly until you have a lump-free batter. Pour the mixture into the cake pan and gently tap to pop any air bubbles. Cover with cling film.
4. Microwave for about 7 minutes. Remove and check if the cake is cooked by poking a skewer into the middle: if it comes out clean, the cake is ready. Allow the cake to stand for 5 minutes, then remove the cling film and turn out onto a cooling rack.
5. For the ganache, melt the chocolate for about 2 minutes, stirring every 30 seconds until melted. Add the cream and mix thoroughly until smooth and glossy.
6. Once the cake is cool, spread over the ganache and scatter with the sprinkles. The cake will keep for up to 3 days in an airtight container.

EASY MICROWAVE CARAMELS

INGREDIENTS:

• ¼ cup unsalted butter ½ cup white sugar
  • ½ cup brown sugar
• ½ cup corn syrup (honey alternative)
  • ¼ Tsp. salt
• ½ cup sweetened condensed milk Optional Toppings
  • Sea salt
• Chocolate
• TIME: 16 MIN
  • SERVINGS: 36

DIRECTIONS:

1. Mix all ingredients in a large microwave-safe bowl (the mixture will bubble up so make sure there is lots of room in the bowl).
2. Microwave for about 7 minutes, stirring every 90 seconds.
3. Pour into a small buttered dish and allow to cool completely. Cut into small squares.
4. If desired, drizzle with chocolate and a sprinkle of sea salt.

CRÈME BRÛLÉE

INGREDIENTS:

• 1 1/2 cups heavy cream
  • 3 large egg yolks
• 1/4 cup granulated sugar, plus 5 Tbsp. for topping
  • 1 Tsp. vanilla extract
• Hot water
• TIME: 1 HR 25 MIN
  • SERVINGS: 4

DIRECTIONS:

1. In a large microwaveable mixing bowl, microwave cream uncovered for about 3 minutes. Meanwhile, whisk together egg yolks, 1/4 cup sugar, and vanilla extract in a separate large mixing bowl until well combined.

2. Whisking constantly, pour heated cream in a thin stream down the side of the bowl of egg mixture. Once combined, divide custard among four 1/2-cup ramekins (or any ovenproof or microwaveable container, like a mug).

3. Place custards in a shallow microwaveable dish, making sure they don’t touch one another. Pour hot water between the ramekins until it reaches two-thirds of the way up the sides. Microwave until centre of custards
   is just set, about 5 minutes or so. Remove from the microwave and let completely cool in the water. When cool, refrigerate covered for at least 1 hour.

4. Once custards have rested, heat the oven to high broil and, once heated, sprinkle about 4 teaspoons sugar on each custard. Place custards in the oven under the grill element for about 2-5 minutes, or until the tops
   are caramelized and golden brown; watch carefully to avoid burning. Remove from oven and serve.

CHEESECAKE

INGREDIENTS:

• 1 Tbsp. butter
  • 2 tennis biscuits (or vanilla wafer biscuits, oreo, or ice cream cones as an alternative)
• 113g cream cheese, softened
  • 2 Tbsp. sugar
• 3-4 drops vanilla extract
  • Raspberries, or other fruit to serve
• TIME: 5 MIN
• SERVINGS: 1

DIRECTIONS:

1. Melt the butter in a small microwaveable mug or dish. Grease a ramekin with the melted butter.
2. Crush the tennis biscuits into fine crumbs, then mix it with the remaining butter. With a spoon, press the crust flat against the sides of the dish.
3. In a small bowl, combine the cream cheese, sugar, and vanilla, stirring until there are no lumps. Transfer the mixture on top of the biscuit crust, then spread it evenly on top.
4. Microwave for at least 4 minutes, 30-45 seconds at a time. Make sure the cheesecake does not bubble over the sides.
5. Chill in the freezer for at least 30 minutes, until it is completely cool to the touch.
6. With a knife, loosen the edges of the cheesecake then invert onto a plate, or eat straight from the dish.

SELF-SAUCING CHOCOLATE MUG CAKE

INGREDIENTS:

• 3 Tbsp. Plain White Flour
  • 3 Tbsp. Sugar
• 1 1/2 Tablespoons Cocoa Powder
  • 1/2 Tsp. Baking Powder
• 3 Tbsp. Milk
  • 2 1/2 Tbsp. Oil (or melted butter)
• 1/4 Tsp. Vanilla Essence
  • 1 1/2 Tbsp. Brown Sugar
• 1 Tsp. Cocoa Powder
  • 3 Tbsp. Hot Water
• TIME: 5 MIN
• SERVINGS: 1

DIRECTIONS:

1. In a small bowl add the flour, sugar, 1st measure of cocoa powder, and baking powder and stir well.
2. Add to this the milk, oil, and vanilla essence and mix until fully combined.
3. Pour into a microwave-proof oversized mug or dessert bowl (it will rise during baking).
4. Sprinkle over the brown sugar and a second measure of cocoa powder.
5. Carefully pour over the hot water.
6. Cook in the microwave for about 1 and 1/2 minutes, remove carefully once cooked.
7. Serve warm with ice cream, cream, custard, or a delicious dessert sauce!
   • Note: Use an oversized mug or dessert bowl as it will rise and could overflow during cooking

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