COOKBOOK M I C R O WAV E O V E N
Congratulations on purchasing your Whirlpool microwave. With this recipe book, you will discover and taste the true possibilities of your new appliance. You’ll be amazed at how quick and easy these recipes are to prepare. We’re confident you’ll find cooking with your new microwave fast, easy and, above all, fun. Happy Cooking! General Tips for Cooking in the Microwave • • • • • • • • Distribute food equally on the plate to allow microwaves to cook food evenly.
Every great chef has the best accessories. For details on all Whirlpool accessories visit: www.whirlpool.eu Accessories included for crisp and steam versions. Crisp Plate Provides a fast and easy preparation of many common dishes. 30,5cm Steamer For Microwave To obtain healthy and natural results. Also ideal for boiling pasta and rice. Additional accessories sold separately. Crisp Cake Plate Provides a fast and easy preparation of many common dishes. Ideal for cakes and souffles.
All the Recipes Page 5. Cheese and Mushroom Toast Page 10. Cod with Olives Page 6. 7. 8. Asparagus and Cheese Soup Tomato Soup Mushroom Soup Page 11. Jacket Potatoes 12. Vegetable Ratatouille Page 9. Mushroom and Saffron Risotto Page Page 10. Pork with Onions and Peppers 13. Tomato Sauce 14. Bechamel Sauce 14. Meat Sauce 15.
Cheese and Mushroom Toast 1 - 2 min 3 slices white bread (sandwich loaf ) 100 g mushrooms in oil, finely chopped 20 g cheese, grated After cutting the crusts off the bread, spread the finely chopped mushrooms over each slice. Sprinkle with grated cheese and cut each slice into four. Lay the pieces in a microwaveable dish and cook at 750 W for 1-2 minutes.
Asparagus and Cheese Soup Serves 4 | 28 -35 min 750 g fresh asparagus 2 onions, thinly sliced 1 litre stock 3 tablespoons olive oil 125 g cream cheese Salt Pepper Place the oil and onion in a microwaveable dish. Cook uncovered for 3-4 minutes at 750 W. Cut off the asparagus tips and set aside. Cut the asparagus spears into 5 cm slices, making sure you discard the woody end, and combine with the onion. Cook uncovered for 5 minutes at 750 W.
Tomato Soup Serves 4 | 26 -33 min 750 g ripe tomatoes 2 tablespoons olive oil 1 onion, thinly sliced 1 clove garlic, crushed 1 tablespoon tomato sauce 1 carrot, finely chopped 500 ml vegetable or chicken stock 1 teaspoon sugar Make a slit in the tomatoes and microwave them at 750 W for 6-8 minutes, until they are easy to peel. Peel and dice the tomatoes. Place the oil, onion and garlic in a shallow microwaveable tray. Cook uncovered for 3-4 minutes at 750 W.
Mushroom Soup Serves 4 | 18 -23 min 250 g mushrooms, cleaned and sliced 30 g butter or margarine 1 small onion, thinly sliced 1 ½ tablespoons flour 250 ml of milk 500 g of vegetable stock Salt and pepper 8 Melt the butter for 1-2 minutes at 350 W in a microwaveable dish. Add the mushrooms and onion, then cook for 8-10 minutes at 750 W; stir halfway through cooking. Add the flour and stir. Add the stock, continuing to stir. Cook at 750 W for 6-7 minutes, stirring twice; add the milk and stir.
Mushroom and Saffron Risotto Serves 4 | 25 - 28 min 1 small onion, chopped 1 clove garlic, crushed 25 g butter 30 g dried mushrooms 1 sachet saffron 350 g rice 100 ml dry white wine 50 g cheese, grated 700 ml savoury stock (hot) Soak the mushrooms in warm water, chop into pieces and mix them with the onion and butter in a microwaveable container; cover and cook for 4 minutes at 750 W, stirring once halfway through. Add the rice and the wine, stir and leave to evaporate, uncovered, for 3 minutes at 750 W.
Pork with Onions and Peppers 20 - 22 min 400 g pork, diced 1-2 onions 2-3 peppers (use different colours) 2-3 tablespoons oil 1 tablespoon potato starch 2 tablespoons water 2 tablespoons cream + a splash of milk Salt Pepper Peel and slice the onions, then remove the seeds from the peppers and cut them into thin strips. Place the meat, onion and oil in a microwaveable casserole dish and stir well. Cover and cook for 10 minutes at 750 W.
Jacket Potatoes Serves 2 | 16 -20 min 4 large potatoes, with skin (approximately 200-250 g each) Wash the potatoes thoroughly and prick with a fork. Place in a microwaveable dish, over and cook for 12-15 minutes at 750 W. Turn the potatoes halfway through and finish by cooking for a further 4-5 minutes, still at 750 W. An extra special touch: Make a slit in the potatoes and fill with butter and salt, or melted cheese.
Vegetable Ratatouille Serves 4 | 13 - 16 min 150 g onion 300-400 g aubergines or courgettes 300 g peppers 200 g canned tomatoes 1 bay leaf 1 pinch thyme 1 clove garlic 1 tablespoon oil Salt Pepper 12 Peel and slice the onions, finely chop the garlic and place everything in a 2-litre microwaveable container with the oil. Cover and cook at 750 W for 3 minutes. Wash the vegetables and dice the aubergines or courgettes, de-seed the peppers and cut them into strips, then tip everything in the container.
Tomato Sauce Serves 4 | 11 - 13 min 50 g of butter 1 medium onion, thinly sliced 1 bulb of garlic, crushed 400 g of skinned tomatoes 75 g of tomato preserve 1 teaspoon of aromatic herbs, salt, pepper Place the butter, onion and garlic in a dish and cook for 2-3 minutes at 750 W. Stir in all the other ingredients, cover with clingfilm and pierce several times. Cook for 4-5 minutes at 750 W. Discard the clingfilm and continue cooking for a further 5 minutes at 750 W.
Bechamel Sauce Serves 4 | 5 - 8 min 2 tablespoons of butter or margarine 3 tablespoons of flour 4 ml of milk salt nutmeg Place the butter in a dish, cover and heat at 750 W for one minute. Stir the flour into the butter, pour in the milk, mixing well. Cook uncovered at 750 W for 4-7 minutes. Add the salt and nutmeg and beat well using a whisk or beater until you achieve the desired consistency.
Hot strawberry Sauce Serves 2 | 3 - 4 min 400 g of sweetened fresh or frozen strawberries 50 g of blackcurrant jam 1 level tablespoon of potato starch 2 tablespoons of lemon juice If using frozen strawberries, defrost them for 4 minutes. Mix all the ingredients in a suitable container. Cook uncovered at 750 W for 3-4 minutes or until the sauce begins to thicken. Stir twice during cooking. Serve hot or cold. For a special touch: Try this sauce served with vanilla icecream.
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