Marvel at the fireworks and keep warm by the bonfire (not too close!) with a bunch of friends and some seasonal grub, without the hassle!
Give your microwave a workout this week, it can be used for all your Bonfire Night favourites from warming up soup and mulled wine to jacket potatoes and the traditional 5th November favourite, Toffee Apples! None of these will take much more than a rocket-fuelled 5 minutes so you won’t miss any of the action outside. Remember remember a selection of LG microwave ovens have functions allowing you to select your food type and enter the weight so it can calculate itself how long is needed (this includes jacket potatoes, as well as vegetables and rice so is really handy for everyday use!) meaning you don’t have to stay in and gaze into the microwave throughout the process
(see http://www.lg.com/uk/microwave-ovens/lg-MS2382B and http://www.lg.com/uk/microwave-ovens/lg-MJ3281BCS for more details on these products )
Easy Baked Sweet Potato with Fiery Salsa
You will need:
4 sweet potatoes, washed and pricked
For the Salsa
3 spring onions, trimmed and finely chopped
1 fresh red chilli, deseeded and finely chopped (half this if some of your guests can’t take the heat)
2 red tomatoes, deseeded and finely chopped
2 handfuls of plum or vine tomatoes, deseeded and chopped
A small bunch of fresh curly parsley, finely chopped
2 tbsp cider vinegar
6 tbsp extra virgin olive oil
1. Rest the pricked potatoes on kitchen towel, on a microwavable plate within your microwave.
2. Allow 4 – 5 minutes for cooking, on a high heat (increase by 2 minutes per potato, so 10 minutes if you do all 4 at once), turning half way, or if your LG microwave has an Auto Cook / Active Convection menu, simply enter the weight and the time is calculated for you accordingly.
3. Whilst your sweet potatoes are cooking, make your salsa by adding the spring onion, chilli, tomatoes and parsley to a bowl, before pouring over the cider vinegar and extra virgin olive oil. Season with sea salt and black pepper and mix together.
4. When cooked, allow the sweet potatoes to rest for 2 minutes before handling, making a cut down the middle of each to serve with a few spoonfuls of salsa each.
NB: You don’t need to add the salsa if you prefer without – sweet potato is great just with a small knob of butter.
Toffee Apples (makes 4)
You will need:
400g toffee (you can find bags of toffee pieces in various supermarkets, or confectionary shops which are really easy to work with)
4 lollipop sticks
An LG microwave
(and an LG fridge!)
1. Wash and dry apples
2. Remove the core and insert lollipop stick in its place, on the top of the apple
3. Melt the toffee in a microwavable bowl, stirring at 30 second intervals, until bubbling (for those of you prone to splashing your microwave interior, take a look at LG’s lightwave model with easy clean walls!)
4. Holding the lollipop stick, dip the apples into the toffee, ensuring they are evenly covered (NB you will need to act quickly so the toffee doesn’t set to soon – otherwise give it another 30 seconds in the microwave)
5. Place on a tray, lollipop stick up, and into the refrigerator for 30 minutes to cool.
6. Eat whilst admiring a host of fireworks outside!
Tip: Add a bit of extra sparkle to your toffee apples by adding some edible glitter to the toffee as soon as it’s on the apple (available now from a number of baking suppliers – there’s lots online if you don’t have anywhere near you)