microwave solutions

Made in Australia

Ultra Heat

cookware

energy efficient cooking

Product Guide
Microwave Recipes
INCLUDES

microwave solutions
Ultra Heat cookware

The new Vogue range of Ultra Heat Cookware has been purpose designed for microwave cooking. Using the latest technology in high heat premium grade materials the Vogue range provides the complete solution from freezer to microwave. Proudly designed & manufactured in Australia guaranteed for 5 years. All recipes featured have been fully tested in Vogue Ultra Heat Cookware.

Healthy, Quick & Easy Enhances Natural Flavours Reduced Fat Content Retains Colour & Aroma Convenient & Economical

energy efficient cooking

Our world . Your choice.

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

Steaming Vegetables
Prepare vegetables and place into Vogue Steamer. Add 1 to 2 tbsp of water on the bottom. Testing frequently with a fork to stop your vegetables from over cooking. Allow 1-3 mins standing time after cooking. Salting the vegetables before cooking is not recommended as it can cause dehydration.

Cooking Guide (500g)

Asparagus Beans Brocolli Brussel Sprouts Cabbage Carrots Cauliflower Zucchini 5-8 mins 9-14 mins 6-8 mins 5-8 mins 5-11 mins 6-9 mins 7-13 mins 4-7 mins

Poaching Eggs
Break egg into Vogue Egg Poacher, centre yolk & pour one tsp of water over each egg. Pierce each yolk 2-3 times with a knife point. Place poacher at edge of carousel and cook on Medium for 60 seconds. Allow to stand for 1 min. 1 2 Pierce yolks a second time & serve.
BREAK PIERCE

SERVE

Steaming Fish
Add 1 tablespoon of water to bottom of steamer. Cut fish into serving size pieces and place into steamer. Lightly butter or oil top of fish. Season to taste with salt & pepper. Top with fresh lemon juice of slices. Cover fish & microwave on medium for 3 minutes, check if ready. Continue microwaving for 2 minutes or until fish flakes easily with fork.

microwave solutions
Ultra Heat cookware

To Cook Rice: 1. Place measured amounts shown in table below into the Starmaid Rice Cooker. 2. Put lid onto the cooker and twist into place. 3. Microwave on med-high for the recommended time. Stir after 3-4 minutes. 4. Let rice sit for approximately five minutes before serving. RICE 1 CUP 2 CUPS 3 CUPS WATER 1 CUPS 3 CUPS 4 CUPS TIME 10 MINS 12 16 MINS 14 18 MINS

Rice Cooker

* Check and stir rice frequently as water may boil up through lid. * Cooking time varies depending on the strength of your microwave and type of rice.

microwave solutions
Ultra Heat cookware

White Bean Quesadillas Makes 2 -3

1 tbsp oil 1 clove garlic, crushed 12 small red chilli, finely chopped (optional) 12 red onion finely sliced and chopped 1 slice of ham, roughly chopped 400g can diced tomatoes, well drained 150g white butter beans, drained 2 tbsp tasty cheddar cheese, grated 2 3 Burrito tortillas
microwave solutions
Ultra Heat cookware

500mL

In the 500 ml Vogue base, saute garlic, chilli and oil on High (100%) for 30 seconds. Stir in onion and cook on High (100%) for 1 minute. Stir in ham and cook on High (100%) for 1 minute. Add the tomatoes and beans, cover leaving vent open, and cook on High (100%) for 2 minutes. Stir the bean mixture through then scatter with cheese. Cover, and cook on High (100%) a further minute. Spoon the bean mixture onto one half of a tortilla. Fold over the other half. Reheat quesadillas 20 30 seconds each. Serve with sliced avocado. This recipe reheats well for work place lunches.

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

Baked coconut yoghurt with mango makes 4 -6

425 g can mango slices,

1.5 Litre

drained (keep juice) 250 ml of premium natural yoghurt, room temp 150 ml coconut milk 1 tbsp castor sugar 4 eggs, room temp 1 tbsp self raising flour

microwave solutions
Ultra Heat cookware

In the 1.5 litre Vogue dish, place drained mango slices. In the 1.4 litre Vogue Cooking Jug, whisk together yoghurt, coconut milk, sugar, eggs and self raising flour. Pour coconut, yoghurt mixture over mango slices. Close vent, cover and place container on the outer edge of the turntable. Cook on Medium High (70-80%) for 10 minutes moving the dish to the opposite side of the turntable half way through cooking time. Uncover, and allow to stand until just warm, or chill. To serve, invert carefully onto a serving platter and drizzle with passionfruit sauce.

TIP: Elevating the dish allows microwaves to penetrate underneath for even cooking results.

Chicken and Fresh Corn Soup makes 4

2 fresh corn cobs 1 tbsp oil 2 garlic cloves, finely chopped 1 slice ginger 3 12 cups chicken stock 400g (4) free range skinless chicken

1.4 Litre Jug

thigh fillets, cut into fine strips

4 green spring onions, diagonally

chopped
1 tbsp coriander finely chopped.

Pull back husks from corn, remove silks, rinse and replace husks. Place prepared corn on the rim of the turntable and cook on High (100%) for 5 minutes, turning over halfway through cooking time. Set aside to stand. In the 1.4 Ltr Vogue Jug put garlic, ginger and oil and cook on High (100%) for 1 minute. Pour in chicken stock and cook on High (100%) for 4 minutes. Stir in chicken and cook on High (100%) for 5 minutes, stirring once. Meantime, remove cooked corn from husks, then stir into the chicken soup with spring onions. Cook on High (100%) for 2 minutes.

microwave solutions
Ultra Heat cookware

TIP: Serve piping hot garnished with coriander.

Mushroom pate makes 4 -6

250g finely sliced button

750mL

mushrooms 2 tbsp butter, melted 1 tbsp dry sherry or Worcestershire sauce pinch of salt, white pepper, and nutmeg 2 tbsp fresh chives, chopped 2 hard boiled eggs, chopped 14 cup of walnuts, chopped
microwave solutions
Ultra Heat cookware

In the 1.4 litre Vogue Cooking Jug, toss together all the ingredients, except eggs and walnuts. Place mixture into the 750 ml Vogue dish, cover leaving vent open and cook on High (100%) for 4 minutes. Cool, drain off excess moisture and blend mushroom mixture with eggs and nuts until smooth. Adjust seasoning and refrigerate. Serve pate chilled with apple slices, endive leaves and water crackers. TIP: Mushroom Pate may be served on bruschetta or tossed through reheated pasta. It is also excellent for spreading over barbecued steaks.

Paprika and pine nut green beans makes 4 -6

250g fresh green beans, trimmed 1 tbsp olive oil 1 level tsp sweet paprika 1 clove garlic, finely chopped 1 tbsp pine nuts

650mL

In the 750 ml rectangular Vogue dish, place beans with 14 cup of water. Cover, closing vent and cook on High (100%) for 3 minutes. Strain beans and set aside. In the Vogue base, heat olive oil, paprika, garlic and pine nuts and cook on High (100%) for 90 seconds. Replace beans and coat with the oil mixture. Cover, closing vent and cook on High (100%) for a further 2 minutes. Serve with fish, poultry or meat. TIP: Beans can be prepared ahead and reheated for the final 2 minutes just prior to serving. Blanched almonds may be used instead of pine nuts for a change.

microwave solutions
Ultra Heat cookware

Pork fillet with artichoke hearts makes 4 -6 In the 1 litre Vogue Casserole, place 1 tablespoon of butter and cook on High (100%) for 10 seconds. Add garlic and cook on High (100%) 30 seconds. slices and seasoned with pepper Stir in seasoned pork, coating well with garlic 1 garlic clove, crushed butter. Saute, uncovered on Medium (50-60%) for 1 small white onion, finely chopped 5 minutes, stirring once. Drain off excess moisture, 100 ml chicken stock remove pork from the Casserole and set aside. 100ml dry white wine Place 1 tablespoon of butter and the chopped 1 tbsp fresh rosemary, chopped onion in the Vogue Casserole. Cook on High 170g jar of artichoke hearts, drained (100%) for 2 minutes. Add chicken stock, white and quartered pepper and salt to taste, wine, rosemary and artichoke hearts. Cover with vent closed and cook on High (100%) for 3 -4 4 tbsp cream minutes. Stir in pork, season to taste. Cover and 2 tbsp flat leaf parsley, chopped cook on Medium (50-60%) for 5 minutes, stirring microwave solutions once. Stir through cream then serve over freshly cooked penne pasta, and garnish with parsley. Ultra Heat cookware
2 tbsp butter 500g pork fillet cut into 1cm diagonal

1 Litre Casserole

TIP: Reheat any left overs in a smaller Vogue dish, on Medium (50-60%) to prevent over cooking.

Golden Spanish tortilla makes 4 -6

400g pontiac potatoes, peeled, rinsed

1 Litre

and cut into 1cm pieces 5 slices lean shortcut bacon, chopped 140g jar of corn kernels, drained 5 green onions, thinly sliced 5 eggs at room temperature Salt and pepper to taste Sweet paprika for dusting

microwave solutions
Ultra Heat cookware

In the 1 litre Vogue dish, place rinsed potatoes, cover closing vent and cook on High (100%) for 4 minutes. Strain and set aside. In the Vogue dish place bacon and cook on High (100%) for 1 minute. Stir in corn and cook on High (100%) for 1 minute. Add the onions and potatoes, mixing well . Cover and cook on High (100%) for 1 minute. Indent the centre of the food. In a 1.4 litre Vogue Cooking Jug, beat together eggs and seasoning then pour over potato mixture. Dust the top with paprika. Cover, leaving vent open and place the dish on the outer edge of the turntable. Cook on Medium High (70-80%) for 6 -7 minutes, moving the dish to the opposite side of the turntable halfway through cooking time. To serve, loosen tortilla edges with a spatula and cut into 4 wedges.

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

Leek and scallop risotto makes 4 -6

2 tbsp olive oil 2 small leeks, white part only, finely

2.5 Litre Rice Cooker

chopped
114 cup of Arborio rice 3 cups chicken stock warm 400 grams fresh scallops, pierced and

seasoned with pepper

2 tbsp fresh dill, finely chopped Parmesan cheese

In the 2.5 litre Vogue Rice Cooker, place chopped leeks and oil and cook on High (100%) for 2 minutes. Stir in rice coating well with oil and leeks. Cook uncovered on High (100%) for 3 minutes. Pour in chicken stock, stir and cook, uncovered on High (100%) for 10 minutes. Stir rice and cook uncovered on High (100%) a further 10 minutes. Fold in scallops, cover and cook on High (100%) for 5 minutes. Stir through dill and serve topped with Parmesan and some crusty bread. TIP: Fresh prawns may be substituted for scallops

microwave solutions
Ultra Heat cookware

Red duck curry makes 4 -6

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 for garnishing

2 Litre Casserole

microwave solutions
Ultra Heat cookware

In the 2.5 litre Vogue Casserole, place the duck marylands, skin side up. Pour over chicken stock, leaving the skin above the liquid. Cover, leaving vent open and cook on High (100%) for 9 minutes. Stand until cool enough to handle, drain off stock, then remove the skin and cut the duck into bite sized pieces. Place oil in Vogue Casserole base and cook on High (100%) for 10 seconds. Blend in curry paste and half the coconut milk and cook on High (100%) for 3 minutes. Add poultry, cover with vent closed and cook on High (100%) for 5 minutes. Add the balance of the coconut milk and cherry tomatoes. Cover and cook on High (100%) a further 3 minutes. Garnish with basil, serve with coconut lime rice.

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 of duck for a change

Coconut lime rice makes 4 -6

1 cup long grain rice 12 lime 165ml can coconut milk 1 tbsp coriander for garnishing

1.5 Litre Rice Cooker

In the 1.5 litre Vogue Rice Cooker place rice and squeeze over the juice from the lime. Pour coconut milk into the 1.4 litre Vogue Cooking Jug and add water to make up 2 cups of fluid. Cook on High (100%) for 2 minutes then pour over rice. Leave the Vogue Cooker uncovered, and cook rice on High (100%) for 10 minutes, stirring once. Stir rice through, cover cooker then cook on High (100%) for 2 minutes. Serve garnished with coriander with your favourite curry. TIP: To turn 2 cups of cooked rice into a sweet baked custard, In the base of the 750ml Vogue place 2 cups of rice then pour over 170g mango pulp mixed with an egg. Dust with cinnamon, cover and cook on HIGH (100%) for 4 minutes. Serve with yoghurt.

microwave solutions
Ultra Heat cookware

Omelette
2 eggs 2 tbsp water favourite omelette filling

Omelette Maker

Prepare your favourite omelette filling in a mixing bowl and set aside. Lightly beat eggs and water. Grease omelette maker and pour half of the egg mixture in each compartment. Leave lid open and cook on High for 30 seconds, stir from the outside to inside then cook for a further 40 seconds. Add equal amounts of filling into both sides and cook on High for 90 seconds. Flip omelette maker over to fold in half. Gently slide omelette onto plate and serve immediately.

microwave solutions
Ultra Heat cookware

Creamy Chicken Soup

4 cups Chicken Stock 2 tbsp flour- plain 2 tbsp Parsley-chopped 2 tbsp butter 1cup Chicken pieces-cooked 1cup Milk 1onion-diced salt & pepper to taste.

Soup and Noodle Bowl

Place butter and onion into your Vogue Soup and Noodle Bowl. Cook on High, 3-4 minutes. Stir in flour and milk. Heat to boiling on High. Add stock, chicken pieces, parsely and salt. Reheat on high before serving Quick Noodles Add 2 cups of boiling water to broken noodle cake. Microwave on high for 1 minute, then stir. Microwave for a further 1 minute, stir in stock or contents of a flavour sachet. Serve with or without broth as desired.

microwave solutions
Ultra Heat cookware

microwave solutions
Ultra Heat cookware

DO NOT: Do not use with browning dish or element Do not use in conventional oven Do not cook oils, butter or other fat substitutes without foods Do not cook sugars on their own in the containers Use each container for its specific designed use only YOU NEED TO: Check cooking on a regular basis For food that requires water before cooking, do not allow to dry out Discoloration of container may occur with tomato based food stuffs or other vegetables. This will not affect the performance of your container only its appearance. Some stains may be removed with baking soda.

This product is made of premium grade microwave safe material and unconditionally guaranteed against faulty material or workmanship for a period of five years from the date of purchase.

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