50
CHEESE AND EGG DISHES
Macaroni Cheese Serves 4
Dish: large dish + jug
1. Cook macaroni in 450ml (
3
/
4
pt) boiling water on HIGH power for 5-6 mins. or until soft.
Drain.
2. Place butter, onion and bacon in a jug. Cook on HIGH power for 5 mins. or until onion is
soft. Stir halfway through cooking.
3. Stir in flour and cook for 30 secs. on HIGH power.
4. Gradually add milk stir well and season. Cook on HIGH power for 5 mins. or until sauce is
thick and bubbling. Stir twice during cooking.
5. Add mustard and 100g (4oz) grated cheese. Place the macaroni in a large dish and pour
over the sauce. Sprinkle with breadcrumbs and remaining cheese.
6. Cook on HIGH for 2-3 mins. until the cheese starts to melt.
I
ngredients
175 g (6 oz) quick cooking macaroni
40 g (1
1
/
2
oz) butter
1 small onion, finely chopped
100 g (4 oz) bacon, chopped
40 g (1
1
/
2
oz) flour
600 ml (1 pt) milk
5 ml (1 tsp) french mustard
150 g (5 oz) red cheese, grated
salt and pepper
30 ml (2 tbsp) fresh brown breadcrumbs
Quiche Lorraine Serves 4
Dish: 20 cm (8”) flan dish
1. Roll out pastry and use to line the flan dish. Prick base of pastry with a fork, chill for
15 mins. Line base of pastry with kitchen towel and cook on HIGH power for 4-5 mins. or
until pastry is starting to dry.
2. Place the onion and oil in a small dish. Cover and cook on HIGH power for 2 mins. or until
onion is soft. Drain onion and place in bottom of flan case.
3. Place bacon on a microwave rack and cook on HIGH power for 4 mins. or until starting to
crisp. Cool and cut into bite-sized pieces. Place in flan case.
4. Beat the eggs, cream, salt and pepper and pour over the bacon. Sprinkle with cheese and
cook uncovered on LOW power for 10-12 mins. or until just set.
I
ngredients
225 g (8 oz) shortcrust pastry
1 medium onion, chopped
15 ml (1 tbsp) oil
6 streaky bacon rashers,
or 100 g (4 oz) ham cut into strips
2 eggs
150 ml (
1
/
4
pt) single cream
salt and pepper to taste
50 g (2 oz) cheddar cheese, grated
Creamy Cheese, Potato & Broccoli Bake Serves 4
Dish: large bowl + heatproof dish
1. Cut potatoes in half (or quarters if large). Place in a bowl with 90 ml (6 tbsp) of water and
cook on HIGH power for 8 mins. covered with cling film.
2. Add the broccoli to the potatoes and cook for a further 4-6 mins. or until tender.
3. Mix together
1
/
2
the cheese and the cream.
4. Arrange the potato and broccoli in a heatproof dish in a single layer, pour the cream mixture
over them and sprinkle the rest of the cheese on top.
5. Cook on HIGH power for 2-3 mins. until cheese melts.
Ingredients
675 g (1
1
/
2
lb) new potatoes
225 g (8 oz) broccoli florets
150 ml (
1
/
4
pt) soured cream
75 g (3 oz) Gruyère cheese, grated
seasoning
