Panasonic microwaves are great for cooking and reheating things like suppers, but they can also compliment your other cooking, by preparing something quickly and by retaining a lot of the flavours and nutrients.
Here’s a very simple one for garlic and rosemary potatoes. They go great with lamb, or a roast, or as a side dish to almost anything.
1 tablespoon butter
2 crushed cloves of garlic
1 teaspoon of dried rosemary
A few sprigs of fresh rosemary
1/4 teaspoon sea salt (this can be omitted if you prefer)
1/2 teaspoon black pepper
1 1/2 lbs red potatoes, quartered.
-Place the butter and crushed garlic in a baking dish. Place in the microwave.
-Microwave at medium heat until the butter melts (should be about 45 seconds).
-Add the dried rosemary, salt, black pepper and potatoes, toss together well.
-Cover the dish and microwave at high power for 15 minutes or until potatoes are tender.
-serve with a sprig or two of fresh rosemary
You know that kids love crispy chicken, but what you don’t like is seeing them dunked in oceans of oil at the local fast food place. But you can produce crispy chicken in a microwave.
1 large corn-fed chicken breast
1/4 cup low-fat milk
3 Tablespoons of cornflake crumbs or similar coating crumbs
1 Tablespoon of wheat germ
1/8 tsp salt (can be omitted if you prefer)
1/4 tsp coriander
Dash ground black pepper
Rinse and dry chicken thoroughly. Dip the chicken in the milk. Mix the cornflake crumbs with the coriander and pepper. Roll the chicken in the seasoned crumbs until it is totally coated.
Place on a microwave-safe roasting rack. Cover with a paper towel and then Microwave 4 to 6 minutes on High power or until done.
Serve it with a small baked sweet potato and a large salad or cooked vegetables.
For variations, use crushed cornflakes for the coating, and change the seasoning to oregano. Add an egg in with the milk to make more of the coating stick to the chicken.
Ley your imagine run away with you- there are many microwave recipes online (and in books) that you can adapt and come up with your own variations. Microwaving is not only quick and safe, but will produce first-class results. Research also is tending to show that because the microwave heats the food up more quickly, less of the nutrients and vitamins in the food are cooked away (as they are on the hob).
Finally, you can’t get a more simple recipe than microwaved omelette:
You need three eggs, two Tablespoons of butter, grated cheese, chives and bacon or ham bits.
Whisk the eggs and add filling all the other ingredients apart from the butter. Melt the butter in either a large cereal bowl. Add the egg mixture. Cover with a paper towel and cook in microwave approximately 1 minute. Stir and then cook for a final 45 seconds to one minute. Let the omelette stand 3 minutes before eating. Then just add salt and pepper to taste. Delicious!