Microwave Torsk With Lemon Butter Recipes

Steps:

• Arrange fillets in a glass baking dish sprayed with cooking spray.
• Dot with butter.
• Sprinkle with lemon juice, salt and paprika.
• Cover dish with plastic wrap.
• Microwave 6 to 7 minutes or until fish flakes easily.

Steps:

• To make crust, combine flour and sugar in small bowl. In another small bowl, microwave butter until melted. Work melted butter into flour and sugar mixture until well blended and crumbly. Press mixture into bottom of microwave safe baking dish, 8" round is what I use. Microwave for 4 minutes. Set crust aside.
• To make filling, combine eggs and sugar, beat until fluffy. Add all remaining ingredients, beat slowly until cornstarch is well dissolved, about 1 full minute. Do not overmix.
• Pour this mixture over baked crust. Cook on high 3 1/2 to 4 1/2 minutes, just until center begins to set. Remove and let chill in refrigerator. Before cutting, dust with powdered sugar. I cut mine into small 1 1/2" bites, place each bite in a paper or foil baking cup as they are quite rich. Enjoy!

Steps:

• In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

Steps:

• Trim the tough ends off the asparagus.
• Cut the courgettes into quarters lengthwise; cut carrots in half lengthwise. Arrange carrots in an oblong shaped microwave dish so the ends over lap (fat ends to the end of the casserole and thin ends to the middle) in the centre; add water.
• Cook, covered, on HIGH 4 minutes.
• Arrange the asparagus on top of the carrots so the tips are over lapping.
• Arrange courgettes in layer on top of the carrots and asparagus.
• Cover and cook on HIGH 8 - 10 minutes, or until vegetables are tender.
• BUTTER:- Combine butter, chives, mustard, lemon zest and juice and salt in a bowl.
• Cook on HIGH 2 1/2 - 3 minutes, until butter has melted.
• Arrange vegetables on a warm plate and pour the Lemon and Chive Butter over.
• Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.