1 Snip the bacon fat at intervals to prevent curling.
Place on an ovenproof plate and cover with absorbent kitchen paper.
2 Microwave on HIGH for 2-2&half minutes or until cooked. Chop roughly.
3 Place the eggs, cream, if using, and butter in a medium ovenproof glass bowl and season well with salt and pepper.
4 Microwave on HIGH for 1 minute, stirring well after 30 seconds. Add the bacon and microwave on HIGH for 1-1&half minutes or until eggs are just cooked, stirring frequently.
5 Spoon the bacon and egg scramble on to toast, garnish with parsley and serve immediately.
Serves 2.
TIP TO STOP EGGS FROM CRACKING THEIR SHELLS WHEN BOILING- PIERCE A HOLE IN BLUNT-END OF THE SHELL.
WELSH RAREBIT
25 g (1oz) butter or margerine
5 ml (1 level tsp) mustard powder
pinch of salt
pinch of cayenne pepper
dash of Worcestershire sauce
75 g ( 3oz) mature Cheddar cheese, grated
30 ml ( 2tbsp) brown ale
2 slices of bread, toasted
1 Place the butter in a small ovenproof glass bowl and microwave on HIGH for 30 seconds to soften.
2 Add the mustard powder, seasonings, Worcestershire sauce, grated cheese and ale and mix well.
3 Microwave on HIGH for about 30 seconds.
4 Beat well and spread the mixture over the toast. Place each slice on a serving plate and microwave the Welsh rarebit on HIGH for 20-30 seconds until hot. Serve immediately.
Serves 2.
MACARONI CHEESE
100 g ( 4 oz) butter or margerine
225 g ( 8 oz) short cut macaroni
1 small onion, skinned and finely chopped
half green pepper, seeded and finely chopped
2.5 ml ( half level tsp) salt
1.25 ml ( quarter level tsp) mustard powder
450 ml (3 quarters pint) boiling water
225 g ( 8 oz) Cheddar cheese, grated
1 Put the butter into a large casserole dish and microwave on HIGH FOR 1 Minute or until the butter has melted.
2 Add the macaroni, onion and pepper to the butter and stir well. Cover the dish with a lid or three-quarters cover with cling film and microwave on HIGH for 4-5 minutes, stirring once or twice.
3 Add the salt, mustard and water to the macaroni. Re-cover and microwave on HIGH for about 5 minutes until the macaroni is almost cooked, stirring once during cooking time.
4 Remove the macaroni fom the oven and cover it tightly. Leave it to stand for 5 minutes, until the macaroni is completely cooked.
5 Add the grated cheese to the macaroni and stir until the cheese melts. Serve immediately.
Serves 4.
STUFFED BAKED POTATOES
2 large potatoes, about 225 g (8oz) each
25 g (1oz) butter or margerine
1 small onion, skinned and finely chopped
30 ml (2 tbsp) milk
75 g (3oz) Cheddar cheese, grated
30 ml (2 tbsp) chopped fresh parsley
salt and pepper
1 Scrub the potatoes thoroughly, then prick them all over using a fork. Microwave on HIGH for 10 minutes or until soft.
2 Place the butter in a medium ovenproof glass bowl and microwave on HIGH for 30 seconds or until melted. Add the onion and mix thoroughly. Three-quarters cover with cling film and microwave on HIGH for 5--7 minutes or until the onion is soft.
3 Halve the potatoes and scoop out the insides, leaving a thin shell. Add the potato flesh to the onion and mash well together.
4 Add the milk, half of the cheese and the parsley. Season to taste . Mix well together.
5 Pile the mixture back into the potato shells and place them on a large ovenproof serving dish. Sprinkle with the remaining cheese and microwave on HIGH for 2 minutes or until heated through.
