User Manual

- 143 -
Micro - Made Extras
LEMON BUTTER
Serves: 1 cup
Ingredients:
½ cup
lemon juice
1 tablespoon lemon rind
⅓ cup sugar
3 egg yolks
1 tablespoon butter
1 tablespoon cornflour
Method:
1. Blend all ingredients in a 4-cup glass jug. Cook
on 600 W for 3 to 4 minutes, stirring every
minute. Pour into hot sterilised jars and seal
immediately.
LEMON CURD
Serves: 2 jars
Ingredients:
4
untreated lemons, the juice and zest
400 g crystalised sugar
4 beaten eggs
100 g butter
Method:
1. Place all the ingredients in the bowl and mix
together well. Cook on 1000 W for 5 to 6 minutes,
stirring every minute to begin with then every
30 seconds once the mixture starts to thicken.
When the mixture stays on the back of the spoon,
stop cooking, before the eggs cook too much.
The mixture will continue to thicken as it cools.
2. Fill the jars while the curd is hot, close them and
turn them over. Keep the lemon curd in the fridge.
RHUBARB AND APPLE CONSERVE
Serves: 2 cups
Ingredients:
350 g
rhubarb, chopped
3 medium sized apples, grated
2 tablespoons water
1 cup caster sugar
2 tablespoons lemon juice
Method:
1. Place rhubarb, apple and water in a 3-litre
casserole dish, cover and cook on 1000 W for 6
to 8 minutes, stirring once during cooking.
2. Stir in sugar and lemon juice and cook uncovered
on 1000 W for 15 minutes stirring after every
5 minutes. Pour into hot sterilized jars, when
cool, seal.
MANGO CHUTNEY
Serves: 3 cups
Ingredients:
450 g
fresh mango, sliced
250 g cooking apples, peeled, cored and
sliced
2 tablespoons salt
2 onions, finely sliced
300 g brown sugar
150 ml malt vinegar
1 teaspoon ground ginger
1 teaspoon chilli powder
Method:
1. Place mango and apple in a bowl and sprinkle
with salt. Stand overnight. Rinse and drain fruit.
Place fruit in a 4-litre casserole dish, add onion.
Cover and cook on 1000 W for 6 minutes, stirring
halfway through cooking.
2. Add sugar, vinegar and spices, mix well. Cover
and cook on 1000 W for 15 minutes. Pour into
sterilised jars and seal.
TOMATO CHUTNEY
Serves: approx. 2 lb
Ingredients:
675 g
tomatoes
225 g cooking apples, peeled and sliced
1 medium onion, chopped
100 g granulated sugar
30 ml tomato puree
5 ml salt
200 ml white wine vinegar
10 ml ground ginger
2 ml cayenne pepper
3 ml mustard powder
Method:
1. Prick the tomatoes and place in a bowl. Cover
with boiling water and leave for 5 minutes. Drain.
2. Peel off skin and roughly chop flesh. Blend apple
and onion in a food processor to a thick puree.
3. Combine all ingredients together in a bowl. Cover,
place on base of oven and cook on 1000 W for
25 to 30 minutes. Stirring occasionally, or until
the mixture is thick with no excess liquid. Leave
to stand for 10 minutes then stir and pour into
sterilized jars. Cover and label.
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