6408 Vogue Recipe 32pp V5

8/4/2019 6408 Vogue Recipe 32pp V5

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Product Guide

Microwave RecipesINCLUDES

microwave solutions

cookwareUltra Heat

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Made in Australia


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The new Vogue range o Ultra Heat Cookwarehas been purpose designed or microwavecooking. Using the latest technology in highheat premium grade materials the Voguerange provides the complete solution romreezer to microwave.

Proudly designed & manuacturedin Australia guaranteed or 5 years.

All recipes eatured have been ully testedin Vogue Ultra Heat Cookware.

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Healthy, Quick & Easy

Enhances Natural Flavours

Reduced Fat Content

Retains Colour & Aroma

Convenient & Economical

The energy used in Microwave Cooking only heats the ood so little is wasted onpre heating ovens and cooking utensils. This results in shorter cooking times andsignicantly less energy consumption than conventional cooking methods.

Our world . Your choice.

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Cooking Guide (500g)

Asparagus 5-8 mins

Beans 9-14 mins

Brocolli 6-8 mins

Brussel Sprouts 5-8 mins

Cabbage 5-11 mins

Carrots 6-9 mins

Caulifower 7-13 mins

Zucchini 4-7 mins

Steaming Vegetables

Prepare vegetables and place into VogueSteamer. Add 1 to 2 tbsp o water on thebottom. Testing requently with a ork tostop your vegetables rom over cooking.Allow 1-3 mins standing time ater cooking.Salting the vegetables beore cookingis not recommended

as it can causedehydration. Steaming Fish

Add 1 tablespoon o water to bottom o steamer. Cut sh

into serving size pieces and place into steamer. Lightly

butter or oil top o sh. Season to taste with salt

& pepper. Top with resh lemon juice o slices.Cover sh & microwave on medium or 3 min-

utes, check i ready. Continue microwaving or

2 minutes or until sh fakes easily with ork.

Poaching Eggs

Break egg into Vogue Egg Poacher, centre yolk &pour one tsp o water over each egg. Pierce each

yolk 2-3 times with a knie point. Place poacher

at edge o carousel and cook on Medium or 60

seconds. Allow to stand or 1 min.Pierce yolks a second time & serve.

321

BREAK P IE RC E S ER VE


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Rice CookerTo CookRice:

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RICE WATER TIME

1 CUP 1 CUPS 10 MINS

2 CUPS 3 CUPS 12 16 MINS

3 CUPS 4 CUPS 14 18 MINS

* Check and stir rice requently as watermay boil up through lid.

* Cooking time varies depending on thestrength o your microwave and type o rice.

1. Place measured amountsshown in table below intothe Starmaid Rice Cooker.

2. Put lid onto the cooker andtwist into place.

3. Microwave on med-high or

the recommended time.Stir ater 3-4 minutes.

4. Let rice sit or approximatelyve minutes beore serving.


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1 tbsp oil

1 clove garlic, crushed

12 small red chilli, nelychopped (optional)

12 red onion nely sliced and chopped

1 slice o ham, roughly chopped

400g can diced tomatoes, well drained

150g white butter beans, drained

2 tbsp tasty cheddar cheese, grated

2 3 Burrito tortillas

TIP: To make a crisp tortilla case, mould a burrito tortillainto the 500 ml Vogue dish and cook on High (100%) or1 to 1 12 minutes. When cool the case will be crisp.

500mL

In the 500 ml Vogue base, saute garlic, chilliand oil on High (100%) or 30 seconds.Stir in onion and cook on High (100%) or1 minute. Stir in ham and cook on High(100%) or 1 minute. Add the tomatoes andbeans, cover leaving vent open, and cook

on High (100%) or 2 minutes. Stir the beanmixture through then scatter with cheese.Cover, and cook on High (100%) a urtherminute. Spoon the bean mixture ontoone hal o a tortilla. Fold over the otherhal. Reheat quesadillas 20 30 secondseach. Serve with sliced avocado. This recipereheats well or work place lunches.

White Bean Quesadillas Makes 2 -3

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425 g can mango slices,

drained (keep juice)

250 ml o premium natural

yoghurt, room temp

150 ml coconut milk

1 tbsp castor sugar 4 eggs, room temp

1 tbsp sel raising four

TIP: Elevating the dish allows microwaves topenetrate underneath or even cooking results.

In the 1.5 litre Vogue dish, place drainedmango slices. In the 1.4 litre Vogue CookingJug, whisk together yoghurt, coconut milk,sugar, eggs and sel raising four.Pour coconut, yoghurt mixture over mangoslices. Close vent, cover and place container

on the outer edge o the turntable.Cook on Medium High (70-80%) or 10minutes moving the dish to the oppositeside o the turntable hal way throughcooking time. Uncover, and allow to standuntil just warm, or chill.To serve, invert careully onto a servingplatter and drizzle with passionruit sauce.

Baked coconut yoghurt with mango makes 4 -6

1.5 Litre

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2 resh corn cobs 1 tbsp oil 2 garlic cloves, nely chopped 1 slice ginger 3 12 cups chicken stock 400g (4) ree range sk inless chicken

thigh llets, cut into ne strips 4 green spring onions, diagonally

chopped

1 tbsp coriander nely chopped.

TIP: Serve piping hot garnished with coriander.

Pull back husks rom corn, remove silks, rinseand replace husks. Place prepared corn onthe rim o the turntable and cook on High(100%) or 5 minutes, turning over halwaythrough cooking time. Set aside to stand.In the 1.4 Ltr Vogue Jug put garlic, ginger andoil and cook on High (100%) or 1 minute.Pour in chicken stock and cook on High(100%) or 4 minutes. Stir in chicken and cookon High (100%) or 5 minutes, stirring once.Meantime, remove cooked corn rom husks,then stir into the chicken soup with springonions. Cook on High (100%) or 2 minutes.

Chicken and Fresh Corn Soup makes 4 1.4 Litre Jug

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250g nely sliced button

mushrooms

2 tbsp butter, melted

1 tbsp dry sherry or

Worcestershire sauce

pinch o salt, white pepper,and nutmeg

2 tbsp resh chives, chopped

2 hard boiled eggs, chopped

14 cup o walnuts, chopped

TIP: Mushroom Pate may be served onbruschetta or tossed through reheated pasta.It is also excellent or spreading over barbecued steaks.

In the 1.4 litre Vogue Cooking Jug, tosstogether all the ingredients, except eggsand walnuts. Place mixture into the 750 mlVogue dish, cover leaving vent open andcook on High (100%) or 4 minutes.Cool, drain o excess moisture and blend

mushroom mixture with eggs and nutsuntil smooth. Adjust seasoning andrerigerate. Serve pate chilled with appleslices, endive leaves and water crackers.

Mushroom pate makes 4 -6

750mL

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250g resh green beans, trimmed

1 tbsp olive oil

1 level tsp sweet paprika

1 clove garlic, nely chopped

1 tbsp pine nuts

TIP: Beans can be prepared ahead and reheated or thenal 2 minutes just prior to serving. Blanched almondsmay be used instead o pine nuts or a change.

In the 750 ml rectangular Vogue dish, placebeans with 14 cup o water.Cover, closing vent and cook on High(100%) or 3 minutes. Strain beans andset aside. In the Vogue base, heat olive oil,paprika, garlic and pine nuts and cook on

High (100%) or 90 seconds. Replace beansand coat with the oil mixture. Cover, closingvent and cook on High (100%) or a urther2 minutes.Serve with sh, poultry or meat.

Paprika and pine nut green beans makes 4 -6

650mL

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2 tbsp butter

500g pork llet cut into 1cm diagonalslices and seasoned with pepper

1 garlic clove, crushed

1 small white onion, nely chopped

100 ml chicken stock

100ml dry white wine 1 tbsp resh rosemary, chopped

170g jar o artichoke hearts, drainedand quartered pepper and salt to taste,

4 tbsp cream

2 tbsp fat lea parsley, chopped TIP: Reheat any let overs in a smaller Vogue dish, onMedium (50-60%) to prevent over cooking.

In the 1 litre Vogue Casserole, place 1 tablespoono butter and cook on High (100%) or 10 seconds.Add garlic and cook on High (100%) 30 seconds.Stir in seasoned pork, coating well with garlicbutter. Saute, uncovered on Medium (50-60%) or5 minutes, stirring once. Drain o excess moisture,remove pork rom the Casserole and set aside.Place 1 tablespoon o butter and the choppedonion in the Vogue Casserole. Cook on High(100%) or 2 minutes. Add chicken stock, whitewine, rosemary and artichoke hearts. Cover withvent closed and cook on High (100%) or 3 -4minutes. Stir in pork, season to taste. Cover andcook on Medium (50-60%) or 5 minutes, stirringonce. Stir through cream then serve over reshlycooked penne pasta, and garnish with parsley.

Pork fllet with artichoke hearts makes 4 -6

1 Litre Casserole

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400g pontiac potatoes, peeled, rinsed

and cut into 1cm pieces

5 slices lean shortcut bacon, chopped

140g jar o corn kernels, drained

5 green onions, thinly sliced

5 eggs at room temperature Salt and pepper to taste

Sweet paprika or dusting

TIP: Tortilla is cooked when a skewer comes out cleanly romthe centre. Bacon may be replaced with chorizo sausage. Reheatwedges on Medium (50-60%) power to prevent toughening.

In the 1 litre Vogue dish, place rinsed potatoes,cover closing vent and cook on High (100%) or 4minutes. Strain and set aside. In the Vogue dishplace bacon and cook on High (100%) or1 minute. Stir in corn and cook on High (100%)or 1 minute. Add the onions and potatoes, mixingwell . Cover and cook on High (100%) or 1 minute.Indent the centre o the ood. In a 1.4 litre VogueCooking Jug, beat together eggs and seasoningthen pour over potato mixture. Dust the top withpaprika. Cover, leaving vent open and place thedish on the outer edge o the turntable. Cook onMedium High (70-80%) or 6 -7 minutes, movingthe dish to the opposite side o the turntablehalway through cooking time. To serve, loosentortilla edges with a spatula and cut into 4 wedges.

Golden Spanish tortilla makes 4 -6

1 Litre

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2 tbsp olive oil

2 small leeks, white part only, nely

chopped

114 cup o Arborio rice

3 cups chicken stock warm

400 grams resh scallops, pierced andseasoned with pepper

2 tbsp resh dill, nely chopped

Parmesan cheese

TIP: Fresh prawns may be substituted or scallops

In the 2.5 litre Vogue Rice Cooker, placechopped leeks and oil and cook on High(100%) or 2 minutes. Stir in rice coatingwell with oil and leeks. Cook uncovered onHigh (100%) or 3 minutes. Pour in chickenstock, stir and cook, uncovered on High

(100%) or 10 minutes. Stir rice and cookuncovered on High (100%) a urther 10minutes. Fold in scallops, cover and cook onHigh (100%) or 5 minutes. Stir through dilland serve topped with Parmesan and somecrusty bread.

Leek and scallop risotto makes 4 -6

2.5 Litre Rice Cooker

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500g ( 2 ) duck marylands

112 cups chicken stock, warm

1, 50g pack Thai red curry paste

2 tbsp vegetable oil

1 12 cups coconut milk

150g cherry tomatoes, halved Sweet basil leaves or garnishing

TIP: Once cooked, duck marylands can have their skins slashed

diagonally to place under a hot grill to crisp and brown. Chicken

marylands may be used in place o duck or a change

In the 2.5 litre Vogue Casserole, place the duckmarylands, skin side up. Pour over chicken stock,leaving the skin above the liquid. Cover, leavingvent open and cook on High (100%) or 9 minutes.Stand until cool enough to handle, drain o stock,then remove the skin and cut the duck into bite

sized pieces. Place oil in Vogue Casserole baseand cook on High (100%) or 10 seconds. Blendin curry paste and hal the coconut milk and cookon High (100%) or 3 minutes. Add poultry, coverwith vent closed and cook on High (100%) or 5minutes. Add the balance o the coconut milk andcherry tomatoes. Cover and cook on High (100%)a urther 3 minutes.

Garnish with basil, serve with coconut lime rice.

Red duck curry makes 4 -6

2 Litre Casserole

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1 cup long grain rice

12 lime

165ml can coconut milk

1 tbsp coriander or garnishing

TIP: To turn 2 cups o cooked rice into a sweet baked custard, Inthe base o the 750ml Vogue place 2 cups o rice then pour over170g mango pulp mixed with an egg. Dust with cinnamon, coverand cook on HIGH (100%) or 4 minutes. Serve with yoghurt.

In the 1.5 litre Vogue Rice Cooker place riceand squeeze over the juice rom the lime.Pour coconut milk into the 1.4 litre VogueCooking Jug and add water to make up2 cups o fuid. Cook on High (100%) or2 minutes then pour over rice. Leave the

Vogue Cooker uncovered, and cook rice onHigh (100%) or 10 minutes, stirring once.Stir rice through, cover cooker then cook onHigh (100%) or 2 minutes. Serve garnishedwith coriander with your avourite curry.

Coconut lime rice makes 4 -6

1.5 Litre Rice Cooker

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2 eggs

2 tbsp water

avourite omelette lling

Prepare your avourite omelette lling ina mixing bowl and set aside. Lightly beateggs and water. Grease omelette makerand pour hal o the egg mixture in eachcompartment. Leave lid open and cook onHigh or 30 seconds, stir rom the outside toinside then cook or a urther 40 seconds.Add equal amounts o lling into both sidesand cook on High or 90 seconds.

Flip omelette maker over to old in hal.Gently slide omelette onto plate and serveimmediately.

Omelette

Omelette Maker

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4 cups Chicken Stock

2 tbsp four- plain

2 tbsp Parsley-chopped

2 tbsp butter

1cup Chicken pieces-cooked

1cup Milk 1onion-diced

salt & pepper to taste.

Place butter and onion into your VogueSoup and Noodle Bowl. Cook on High, 3-4minutes. Stir in four and milk. Heat to boilingon High. Add stock, chicken pieces, parselyand salt. Reheat on high beore serving

Creamy Chicken Soup

Soup and Noodle Bowl

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Quick Noodles

Add 2 cups o boiling water tobroken noodle cake. Microwave

on high or 1 minute, then stir.Microwave or a urther 1 minute,

stir in stock or contents o afavour sachet. Serve with or

without broth as desired.


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DO NOT:

Do not use with browning dish or element

Do not use in conventional oven

Do not cook oils, butter or other atsubstitutes without oods

Do not cook sugars on their own in the

containers

Use each container or its specic designed

use only

YOU NEED TO: Check cooking on a regular basis

For ood that requires water beore cooking,

do not allow to dry out

Discoloration o container may occur with

tomato based ood stus or other vegetables.

This will not aect the perormance o your

container only its appearance. Some stainsmay be removed with baking soda.

This product is made o premium grade microwave sae

material and unconditionally guaranteed against aultymaterial or workmanship or a period o ve years rom

the date o purchase.

Starmaid International Pty Ltd, 15 Bryants Road, Dandenong, Victoria 3175, AUSTRALIA. www.starmaid.com.au

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6408 Vogue Recipe 32pp V5

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