VegFood1

Microwave Desserts.

1 cup sugar.	1 teaspoon tartaric/citric acid.
2 tablespoons water.	2-3 drops red/green food dye.
2 teaspoons lemon juice.	Packet cornflower.
1. Put water, sugar and juice into a heat resistant microwave bowl. 2. Heat on High to boiling point for about 1¹/₂ to 2 minutes. Stir to dissolve sugar. 3. Cover with a lid or microwave safe plastic wrap. Bring to the boil as before then leave for 1 minute extra. 4. Remove cover. Continue to microwave until mix will separate into hard threads when dropped in cold water. 5. Stir colour of choice in. 6. Make hollows into a tray of packed cornflower with the end of a rolling pin or back of a deep spoon. Use the indentations as moulds to pour dollops of the mixture into. 7. Let set, them pick out and eat! Note: one undissolved crystal of sugar will cause syrup to crystallise. Be sure to scrape sides of bowl when stirring.

2 cups sugar.

2 teaspoons vinegar.

1/4 cup water.

1/2 cup hundreds and thousands.

1. Put all the ingredients except the sprinkles into a microwave bowl.

2. Heat on High for 2 to 3 minutes.

3. Stir.

4. Microwave on High for another 6 to 7 minutes until golden brown.

5. Remove and allow to settle a bit, then pour into cup cake papers.

6. Sprinkle the hundreds and thousands on the top. Let set. Eat. Mmmmmm.

Note: one undissolved crystal of sugar will cause syrup to crystallise. Be sure to scrape sides of bowl when stirring.

Apples.	Cinnamon.
Dried fruit mix.	Sugar.
Butter.	Hot water.
Ready made carton of custard.	Cream.
1. Core one apple per person you intend to feed (or as many as you feel like eating yourself) and put them in a dish. Make sure to get all the pips out of the apple. 2. Fill apple cavity with dried fruit, sprinkle with cinnamon and a little sugar. Put a dob of butter on top. 3. Pour ¹/₄ cup of hot water round the apples and microwave for 10-15 minutes, until tender. 4. Remove from water and put in dessert bowl. Cover with warmed custard and a dollop of cream, then eat.

250g Copha (coconut shortening.)	3 tablespoons cocoa powder.
4 full cups of rice bubbles.	1 cup dried coconut.
1 ¹/₂ cups icing sugar.	Cup cake papers.
1. Melt Copha in microwave bowl for 2 to 3 minutes until it turns into a clear liquid. 2. Add ingredients immediately and mix. 3. Scoop out portions into cup cake papers and let set in fridge. Lick the mixing bowl.

2 tablespoons butter.	1 tablespoon cacao powder.
2 tablespoons brown sugar.	1 tablespoon ground cinnamon.
3 bananas.	25ml brandy (alc'hic'ole).
Vanilla ice-cream.	1 snail.
1. Melt butter in a shallow Pyrex (or flat microwave safe) dish on high for 30 seconds. 2. Add brown sugar, heat on High for 2 minutes to caramelise. 3.Cut bananas in half, then quarter's. 4. Add to caramel and heat on Medium high, turning until soft, for about 4 minutes. 5. Add orange cacao, sprinkle with cinnamon. Pour brandy over bananas and heat on High for 1 minute. 6. Ignite brandy while hot with long nosed lighter and serve immediately with vanilla ice-cream. 7. Set snail free in neighbour's garden.

Carton of ready-made custard.

Packet of Gingernut biscuits.

1. Place a layer of biscuits in a serving dish.

2. Gently warm custard in microwave, then pour over biscuits.

3. Repeat till layers fill bowl.

4. Place out on table and stand back to prevent being trampled by hungry guests.