RUSSELL HOBBS Compact Solo Microwave – Cream

Rocky Road Cake in a Mug

Ingredients:

2 tbsp butter

1 tbsp cocoa powder

1 medium egg

3 tbsp caster sugar

2 tbsp self-raising flour

4 tbsp mini marshmallows

1 tbsp raisins

2 tbsp. broken rich tea biscuits

Method:

1. Add the butter to a large microwavable mug of at least 350ml. Microwave for 10-20 seconds to melt.

2. Add the cocoa powder and stir to combine. Next add the egg and sugar, beating with a fork.

3. Add the flour and beat again until smooth.

4. Stir in most of the marshmallows, raisins and biscuits and sit the remaining on top.

5. Cook on full power for 1 minute 40 seconds. Check that the mixture is cooked. If not, add time and check at 30 second intervals until it is completely cooked through.

Fuss-Free Poached Egg

Ingredients:

1 medium egg

Pinch of salt

Recently boiled water

Method:

1. Using water from a recently boiled kettle, half fill a microwavable mug.

2. Add a pinch of salt and carefully crack the egg into the water.

3. Microwave on full power for 30 seconds.

4. Check the egg. If necessary, cook for a further 30-45 seconds, checking at 15 second intervals until poached to the desired consistency.

5. Drain and serve.

Why not try…

Serving with toasted English muffins, steamed spinach and Hollandaise sauce

Jacket Potato

Ingredients:

1 medium baking potato

1 tbsp olive oil

Sea salt

Method:

1. Thoroughly wash and dry the potato.

2. Using a fork pierce the potato skin in 4 or 5 places.

3. Rub the oil and sea salt into the potato. This helps to crisp up the skin for an oven-style jacket potato.

4. Place on a microwavable plate and cook on full power for 4 minutes.

5. Turn the potato and cook for a further 3-4 minutes, checking the progress at 1 minute intervals.*

6. Serve with your favourite filling.

*Cooking times will vary depending on the size of the potato

Steamed Salmon, Potatoes and Asparagus

Ingredients:

2 salmon fillets

300g baby potatoes

250g asparagus

1 tsp butter

2 slices lemon

1 tbsp. chopped dill

Salt and pepper

Method:

1. Place the potatoes in a microwavable container with the butter. Season and cover with cling film. Cook on full power for 4-5 minutes or until cooked. Keep covered.

2. Meanwhile, place the salmon in a microwavable container with the lemon and dill. Season and cover with cling film. As soon as the potatoes are cooked, cook the salmon on full power for 3 minutes. If necessary, extend the cooking time by up to 2 minutes, checking at regular intervals until the salmon is cooked through.

3. Finally, wash and trim the asparagus, cover and cook for 2-3 minutes, then serve with the salmon and potatoes.