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How To Microwave A Baked Potato
You could spend 15 minutes preheating your oven and then another hour baking a potato, but why would you ever do that when you can microwave your potato in just 7 minutes?! Whether you’re looking for a simple holiday side dish or a low-key weeknight dinner, making your “baked” potato in your microwave instead of the oven is a genius move. Check out our top tips for getting it perfect every time.
Clean it
You’ll need to wash your potato first, especially if you like to eat your baked potato with the skin on (and why wouldn’t you?). Give it a thorough scrub to get all the nitty gritty off, rinse well, and dry it off. Fun fact, your potato is still totally fine to eat even if it has little green spots or has sprouted “eyes”. Simply peel off the offending spots, and then your potato will be good as new.
Poke it
With a fork, stab your potato all over—this helps the steam escape during the heating process to prevent a potato explosion inside your microwave, helps the potato take on a fluffier texture when cooked, and helps it cool off quicker once it’s done so you’ll be on your way to potato-y goodness even sooner. It’s an important step, so don’t skip it! If you want the skin to turn a little crispy, be sure your potato is totally dried off from the wash, then massage it with a little bit of oil right before it hits the microwave. Make sure to cook it whole—don’t cut it up! While it may seem time-effective to cut it up, keeping the potato whole steams them, whereas cutting it into sections will dehydrate the potato, making it rubbery (and no one wants that).
Microwave it.
We like a traditional russet potato for our baked potato, but you can really give any tater variation this same treatment (even sweet potatoes!). Depending on the size and density of your potato, cooking times will vary. Start with 3 or 4 minutes, then flip the hot potato with a pair of tongs and continue with an additional 3 minutes of cooking time. You can tell it’s done if a knife goes through it without any resistance. Add another minute at a time if needed to get the perfect tender, creamy, baked potato.
Top it.
Go easy or go crazy with the toppings, your choice! Just because you’ve made a meal in the microwave doesn’t mean it can’t be exciting. We like it simple with a pat of butter, a dollop of sour cream, a pinch of salt and pepper, and your favorite fresh herbs.
You can also opt for the roads less traveled: pesto with freshly grated Parmesan, a smear of miso and a sprinkling of furikake, or serve with a runny sunny-side up egg and a drizzle of hot sauce.
Furikake is a dry Japanese condiment to be sprinkled on top of cooked rice, vegetables, and fish, or used as an ingredient in onigiri.My favourite topping is grated mature cheddar cheese and coleslaw… delicious
Whether you choose to go plain or load it up with your fav toppings, a baked potato goes with just about any meal.
Pair it with your steak dinner for a classic, filling meal or as a side to your holiday dinner.
Make it the base for a vegetarian dinner, or serve it with some plant-based butter for a vegan side to please!Ingredients
1 russet potato
Kosher salt
Freshly ground black pepper
Butter, for servingMethod
Step 1
Wash potato thoroughly and pat completely dry. Pierce 3 to 4 times with a fork.Step 2
Place potato on microwave-safe plate and microwave 7 minutes, turning over halfway through cooking. If your potato isn’t fork-tender after 7 minutes, continue microwaving in 1 minute increments until fully cooked. Let rest for 2 minutes.Step 3
Split potato down the middle, being careful of steam. Season with salt and pepper, and top with butter before serving.Here are todays results:
Wales – Unclaimed V Iran – LadyHot
Qatar – dear_abby V Senegal – Morkovxxx
Netherlands – Huny_yumyum V Ecuador – Saga55
England – dear_abby V United States – Skal
Points awarded so far
3 points awarded for a win.
1 point each for a draw
0 points for a loss.
The next matches are tomorrow
Saturdays matches GMT times.
Tunisia – Unclaimed V Australia – JessiCapri
Poland – Saga55 V Saudi Arabia – Huny_yumyum
France – LadyHot V Denmark – TheEqualizer
Argentina – Devil4you V Mexico – MorkovxxxHere are todays results:
Switzerland – . Omar_96 V Cameroon – TheEqualizer
Uruguay – Michelle989 V Korea Republic – Vaughan
Portugal – Skal V Ghana – Omar_96
Brazil – PC_666 V Serbia – Unclaimed.
Points awarded so far
3 points awarded for a win.
1 point each for a draw
0 points for a loss.
The next matches are tomorrow
Fridays matches GMT times.
Wales – Unclaimed V Iran – LadyHot
Qatar – dear_abby V Senegal – Morkovxxx
Netherlands – Huny_yumyum V Ecuador – Saga55
England – dear_abby V United States – SkalBOBOTIE
A TRADITIONAL SOUTH AFRICAN RECIPE
A hearty and comforting bobotie recipe, made with curried minced beef, fruit, and a savoury egg custard topping, which is baked in the oven until golden.
Often considered the national dish of South Africa, bobotie (pronounced ‘ba-boor-tea’) originates from the Cape Malay community, which has also given rise to a number of other dishes that are now considered core to South African cooking, including sosaties and bredie!
Essentially, this easy bobotie recipe is a delicious mixture of curried minced meat and fruit (golden raisins are typical) with a creamy golden topping, not dissimilar to moussaka.
Ingredients
1 Slice of White Bread
100 ml Milk reserve the milk for the topping
20g (1oz) Butter
1 Onion finely chopped
2 Garlic Cloves finely chopped
500g (2 Cups) Minced Beef
2 tablespoon Tikka Curry Paste
½ teaspoon Cumin
1 Green Apple grated
2 tablespoon Mango Chutney
1 teaspoon Worcestershire Sauce
2 Bay Leaves
½ teaspoon SaltInstructions
1. Preheat the oven to 180°C (160 fan/ Gas 4/ 350F).
2. Soak the bread in milk in a shallow bowl.
3. Meanwhile, heat the butter in a frying pan and fry the onions and garlic on a medium heat for 5 minutes until soft.
4. Add in the minced beef and cook until it has changed colour.
5. Mix in the curry paste, cumin, grated apple, mango chutney, Worcestershire sauce, bay leaves, and salt. Simmer for 5 minutes.6. Squeeze the milk from the slice of bread, being careful to reserve this milk as you will need it for the topping, and add it to the minced beef.
7. Stir thoroughly until the bread is combined into the beef mince.
8. Spoon the mixture into an oven-proof baking dish and pack down firmly with the back of a spoon.9. In a jug, whisk together the eggs, cream, nutmeg, and reserved milk and pour it onto the beef mixture.
10. Bake in the oven for 30 minutes until the topping is golden and set. Garnish with extra bay leaves if you like.Top Tips:
1. Make sure the beef mixture is packed down firmly into your baking dish. This will ensure the savoury custard topping does not sink to the bottom of the dish, but instead remain on top, where it will become golden and delicious on baking!2. Save time and make the minced beef mixture ahead of time. Let it cool down first before transferring it to an airtight container and storing it in the fridge.
The curried beef mince can also be frozen for up to 3 months.Variations:
3. This easy Bobotie recipe can be doubled to feed a crowd.4. Add in a handful of chopped dried apricots or raisins for an extra fruity hit.
5. Garnish the baked dish with some toasted pine nuts for crunch and texture.
6.Make it spicy by using a hot curry paste and adding a chopped red chilli at the same time as the onion and garlic.
Storage:
Leftovers can be stored in the fridge for up to 3 days and reheated until piping hot in the microwave.Spaghetti Bolognese
What Is Spaghetti Bolognese
Bolognese sauce is an Italian dish made up of a meat-based tomato sauce served with spaghetti.Best Ingredients For Bolognese Sauce
Whole Plum Tomatoes are best because they are picked and canned at perfect ripeness.
Ground Beef Ground beef that’s 80 – 85% lean ground beef needs some fat to give flavor and keep it tender and moist.
Serve this easy meal with a warm loaf of Garlic Bread for the perfect Italian meal everyone will love!
2 tablespoons olive oil
1 large onion finely chopped
500g / 1lb ground/minced beef
1 teaspoon dried oregano
1 800g (2 tins) / 28oz crushed tomatoes
1 x 285g tin of button mushrooms in water (drain to use)
1 x 400g tin of Chickpeas in water (drain to use)
3 cloves garlic chopped
2 tablespoons tomato paste (UK tomato puree)
1 good sized handful fresh parsley chopped
Salt and pepper to taste
226.8g 1/2lb spaghettiFor serving: Optional Grated Pecorino Romano or Parmesan cheese
METHOD
1. Heat the olive oil in a large pan over medium heat.
2. Add the onions and sauté until lightly golden, 2 to 3 minutes.
3. Add the garlic and fry another minute.
4. Add the ground/minced beef; fry until fully cooked and no pink shows at all in the meat (about 8 minutes).
5. Add the oregano and tomato paste and mix with the meat.
6. Add the tomatoes, mushrooms, chickpeas, parsley and bring to a boil.
7. Season with the salt and pepper.
8. Reduce the heat to low, and cook for at least 15 minutes (you can cook longer for a deeper flavor).9. In the meantime, cook the spaghetti according to the package instructions.
10. Drain and serve topped with the sauce and cheese (if using).TOP TIPS
1. Adding baking soda to meat maintains moisture by stopping the proteins from binding too fast (which dries out the meat).
To do this, mix a ¼ teaspoon of baking soda with a tablespoon of water.
Combine well and then mix it into the meat before cooking.2. Seasoning the meat with salt and pepper adds an extra kick of flavour which is key to speeding up the cooking time of this sauce.
3. Make this sauce your own by adding whatever fresh or dried herbs of your choice or even some red wine which can be added and cooked down before adding the tomatoes.
4. When adding the dried oregano, try rubbing it between your palms to release maximum flavor.
5. Use good quality tomatoes when shopping for ingredients – don’t skimp, the better quality the tomatoes, the better the sauce will be.
6. If you have the time, simmering the sauce for longer will add a deeper flavor.
7. For extra depth of flavor, add a half cup of the wine of your choice before adding the tomatoes
8. To fix bitter sauce, add 1/8 teaspoon of baking soda or a 1/2 teaspoon of sugar to the sauce at a time (tasting between additions) until the acidity dissipates.
9. To make the dish healthier, replace half the minced meat with 1 x 390g tin of Green Lentils in water (drain to use)
10. To measure out a portion of spaghetti, use a coke/pop bottle. Fill with spaghetti until the circumference of the bottle top (unlidded) is full = 1 person.
Measure out the amount of spaghetti for each person accordingly.
Kedgeree
A hearty brunchtime meal with smoked haddock, boiled eggs, rice, peas and curry flavours
Ingredients
300g undyed smoked haddock fillet, skin on
2 bay leaves
300ml milk
4 eggs
handful chopped parsley
handful chopped coriander
100g frozen peasFor the rice
2 tbsp vegetable oil
1 large onion, finely chopped
1 tsp ground coriander
1 tsp ground turmeric
2 tsp curry powder
300g easy-cook long grain rice, rinsed under running waterOptional to Serve: Chinese Lettuce and Mango Chutney.
STEP 1
For the rice, heat 2 tbsp vegetable oil in a large, lidded pan, add 1 finely chopped large onion, then gently fry for 5 mins until softened but not coloured.STEP 2
Add 1 tsp ground coriander, 1 tsp ground turmeric and 2 tsp curry powder, season with salt, then continue to fry until the mix starts to go brown and fragrant; about 3 mins.STEP 3
Add 300g rinsed easy-cook long grain rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins.STEP 4
Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.STEP 5
Meanwhile, put 300g skin-on undyed smoked haddock fillet and 2 bay leaves in a frying pan, cover with 300ml milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumb-sized pieces.STEP 6
Place 4 eggs in a pan, cover with water, bring to the boil, then reduce to a simmer.
Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters.STEP 7
Gently mix the fish, eggs, peas, a handful each of chopped parsley and coriander, and rice together in the pan.
Serve hot, sprinkled with a few extra herbs.Serving suggestion : Serve on a bed of Chinese lettuce with mango chutney on the side. Delicious!
Chicken Fajitas
Prep time 10 MINUTES
Cook time 20 MINUTES
Total time 30 MINUTESThese easy chicken fajitas are made in one skillet or wok , are packed with flavor, and ready in 30 minutes.
INGREDIENTS
2 to 3 tablespoons olive oil, or as necessary
1 to 1.25-pounds boneless skinless chicken breasts, sliced into 1/2-inch strips
1 medium/large Onion (sweet Vidalia onion), thinly sliced
1 medium red bell pepper, cut into thin strips (orange or green peppers may be substituted)
1 medium yellow bell pepper, cut into thin strips
1/4 cup waterone 1-ounce packet Old El Paso Fajita Seasoning Mix
(Most fajita seasoning mixes are made up of a few simple Mexican spices, like cumin and chili powder, plus some additional spices, like paprika, garlic powder, onion powder, and cayenne pepper.)one 8-count package Old El Paso Flour Tortilla Shells / wraps, for serving
A tortilla is a thin, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour. Most shops do their own brand of wraps.Guacamole, Sour cream, Salsa, Cheese, Lime juice, etc. or your favorite toppings, optional
INSTRUCTIONS
1. To a large skillet add the oil, chicken, and cook over medium-high heat for about 3 minutes or until chicken is lightly browned and cooked through; stir and flip intermittently.
2. Remove chicken from skillet (keep the oil and cooking juices in the pan) and set aside.
3. If necessary add a bit more oil, add the onions, and sauté over medium heat for about 5 to 7 minutes, or until they begin to caramelize and soften; stir intermittently.
4. Add the peppers and sauté for about 5 minutes, or until they begin to soften; stir intermittently.
5. Return chicken to skillet.
6. Add the water, fajita seasoning mix, and cook for about 3 minutes, or until chicken is heated through; stir intermittently.
7. Spoon mixture into tortillas (if desired warm them first in a dry skillet for about 15 to 30 seconds per side) and serve immediately.
8. Optionally top the chicken mix from the pan with guacamole, salsa, sour cream, cheese, lime juice, etc. or your favorite toppings.
Fajitas are best warm and fresh.
NOTES
Extra fajita mixture will keep airtight in the fridge for up to 5 days. Reheat gently as desired.
Easy Chicken Paella
If you’re never made paella before, here’s how with this EASY recipe ready in 45 minutes!!
Juicy chicken and tender rice with onions, peppers, tomatoes, and more! So much FLAVOR in every bite!!
It’s a centuries-old Spanish dish
INGREDIENTS
4 tablespoons olive oil, divided
1 large onion diced small
1 red bell pepper, trimmed, seeded, and diced small
3 cloves of garlic, pressed or finely mincedAbout 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces, seasoned with salt and pepper
1.1 pounds White Rice (Bomba Rice – Bomba rice is a short-grain variety of rice, primarily cultivated in the eastern parts of Spain. It is commonly used in paella.)
4 cups (32 ounces) low-sodium chicken broth
1 packet Paellero – (Paellero is a paella seasoning mix which contains all the spices required to give an incredible taste to your paellas.
The main ingredients are garlic, paprika, clove and saffron.)one 15-ounce can petite diced tomatoes
1 cup water (or additional chicken broth), as necessary
1 cup peas (I use frozen that I added straight from freezer)
1/4 to 1/3 cup fresh flat-leaf Italian parsley or coriander, minced
salt and pepper, to tastelemon wedges, for garnishing
Use a paella pan, or a large skillet (frying pan) or a wok.
You can also add or replace the chicken with chorizo (a spicy sausage) or you favorite seafood, including prawns/shrimp, mussels, lobsters, or clams. Add as for chicken.INSTRUCTIONS
1. To a large skillet (15+ inches in diameter if possible) or paella pan or wok, add 2 tablespoons olive oil, onion, pepper, and sauté over medium-high heat until vegetables begin to soften and lightly caramelize, about 5 to 8 minutes; stir intermittently.
2. Add the garlic and cook until fragrant, about 1 minute; stir intermittently.
3. Remove the sofrito (the onion, pepper, and garlic) from the pan; set aside.
4. Add the remaining 2 tablespoons olive oil, chicken, season with salt and pepper, and cook the chicken until it’s about 50% cooked through, stirring and flipping intermittently.
5. Remove from the pan; set aside with the sofrito.
6. Add the Rice and cook to toast the rice for about 3 minutes, stirring intermittently.
7. To the chicken broth, add 1 packet Paellero, and stir to combine.
8. Add the chicken broth to the rice.
9. Add the sofrito and chicken back to the skillet, add the tomatoes, 1 cup water, and simmer over medium-low heat for about 20 to 25 minutes or until rice is tender, chicken is cooked through, and liquid is absorbed.10. If necessary, you may need to add more than 1 cup water (or chicken broth) based on the texture of the rice.
11. Taste it near the end of the cooking period and if it’s too firm and all the liquid is absorbed or nearly so, add a bit more water using your judgment.12. Add the peas, parsley, stir to combine, and cook for 1 to 2 minutes to warm through.
13. Taste the paella and add salt and pepper, if necessary, to taste.
The saltiness of the chicken broth, tomatoes, whether you used Paellero, and personal preference for salt and pepper will dictate how much to use.
I use about 2 teaspoons salt and 1 teaspoon pepper.14. Garnish with lemon wedges and serve immediately.
NOTES
Storage: Paella will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.It was great fun, hard to believe it was nearly a year ago now
Page 3.
For those who celebrate it…
Here are todays results:
Morocco – Devil4you V Croatia – Zuzannah
Germany – Zuzannah V Japan – Michelle989
Spain – Vaughan V Costa Rica – Unclaimed.
Belgium – JessiCapri V Canada – PC_666
Points awarded so far
3 points awarded for a win.
1 point each for a draw
0 points for a loss.
The next matches are tomorrow
Thursdays matches GMT times.
Switzerland – . Omar_96 V Cameroon – TheEqualizer
Uruguay – Michelle989 V Korea Republic – Vaughan
Portugal – Skal V Ghana – Omar_96
Brazil – PC_666 V Serbia – Unclaimed.