As you might have read in earlier posts I am a Panasonic Intelligent Living mum and recently we were whisked back to their HQ to learn more about their combi-microwave ovens and we were lucky enough to be given one too! We haven’t had a microwave in our house now for over a year after the last one exploded after I tried to melt butter which also included trying to melt the wrapper with metal in….. You'll be glad to know the latest microwave as a special plate so you can pop metal in your microwave now and umm not blow it up! I’ll tell you more about the one we've got later but I just had to share a couple of recipes with you as I honestly didn’t realise how quickly you can cook in the microwave!
|See how juicy does this look?!|
Quick & Simple Salmon
Simple wash off your piece of Salmon and lay it on some baking parchment.
Ensure you have enough to fold the top and edges over. Then season with salt and pepper and squeeze a lemon over the top of the salmon and leave a good chunk on top. Then fold over the parchment and fold over the edges. Pop into microwave for between 3-6 mins and you have perfect flaky salmon teamed with salad or why try the recipe below if you have any leftover Brussels? It is scrummy to try!
And for the veg from the lovely Martha Stewart how about this to use up the last of your sprouts?
12 ounces Brussels sprouts, halved lengthwise, or quartered if large
Coarse salt and ground pepper
2 tablespoons olive oil
1 tablespoon fresh lemon juice, plus lemon wedges, for serving
In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done).
Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges.