There's a general consensus that the microwave oven has no place in a serious cook's kitchen. The stigma seems to be that it's the lazy cook's way out - an implement forever banished to a world of ready-made meals and warming up a cup of hot chocolate. But apart from its water-wise ways and uncontested energy efficiency, the convection oven actually allows you to get quite innovative in the kitchen.
- 1 tin of tuna (± 135g drained mass)
- 200ml of cream
- 5 egg yolks
- A pinch of salt
- A pinch of pepper
- Juice of 1/2 a lemon
Method: Mix all together. Then cook in microwave in a tub of water for 2min and then 2min again.
- 150g onion marmalade
- 50g sugar
- 10g butter
- brine from a packet of olives
Method: Mix all together and cook in microwave for 1 minute, stir and repeat 5 times. Add some of the olive brine and blend it to a smooth paste.
- 120g frozen peas
- 4 large egg whites
- 3 large egg yolks
- 80g sugar
- 20g wheat flour
- Prepare the paper cups by cutting 3 small slits on the base of each cup using scissors. This will allow the vapor generated while heating to escape.
- Spray the cups with a light coat of non-stick spray to make it easier to release the delicate sponge cake once cooked.
- Using a siphon, fill about 1/3 of the paper cup with the pea foam. The foam will expand significantly when cooked, so fill the cup only about halfway.
- Place the filled cup in the microwave and cook for 40 seconds at maximum power. You can cook 2 or 3 sponge cakes at a time.
- Remove from the microwave and let it cool at room temperature.
- With the help of a small spatula, carefully release the sponge cake from the paper cup. Flip the cup and tap the top to release the sponge cake.