1. Add the butter to a large microwavable mug of at
least 350ml. Microwave for 10-20 seconds to melt.
2. Add the cocoa powder and stir to combine. Next add
the egg and sugar, beating with a fork.
3. Add the flour and beat again until smooth. If the mug
is more than half full, scoop out some of the mixture to
prevent the cake spilling over during cooking.
4. Stir in most of the marshmallows, raisins and biscuits
and sit the remaining on top.
5. Place the mug in the microwave and cook on full
power for 1 minute 40 seconds. Check that the mixture
is cooked. If not, add time and check at 30 second
intervals until it is completely cooked through.
• 2 tbsp butter
• 1 tbsp cocoa powder
• 1 medium egg
• 3 tbsp caster sugar
• 2 tbsp self-raising flour
• 4 tbsp mini marshmallows
• 1 tbsp raisins
• 2 tbsp. broken rich tea
biscuits
Ingredients
1. Using water from a recently boiled kettle, half fill a
microwavable mug.
2. Add a pinch of salt and carefully crack the egg into
the water.
3. Microwave on full power for 30 seconds.
4. Check the egg. If necessary, cook for a further 30-45
seconds, checking at 15 second intervals until poached
to the desired consistency.
5. Drain and serve.
Why not try… Serving with toasted English muffins,
steamed spinach and Hollandaise sauce.
• 1 medium egg
• Pinch of salt
• Recently boiled water
Ingredients
• 1 medium baking potato
• 1 tbsp olive oil
• Sea salt
Ingredients
1. Thoroughly wash and dry the potato.
2. Using a fork prick the potato skin in 4 or 5 places.
3. Rub the oil and sea salt into the potato. This helps to
crisp up the skin for an oven-style jacket potato.
4. Place on a microwavable plate and cook on full
power for 4 minutes.
5. Turn the potato and cook for a further 3-4 minutes,
checking the progress at 1 minute intervals.*
6. Serve with your favourite filling.
*Cooking times will vary depending on the size of
the potato
• 2 salmon fillets
• 300g baby potatoes
• 250g asparagus
• 1 tsp butter
Ingredients
1. Place the potatoes in a microwavable container with
the butter. Season and cover with cling film. Cook on
full power for 4-5 minutes or until cooked. Keep
covered.
2. Meanwhile, place the salmon in a microwavable
container with the lemon and dill. Season and cover
with cling film. As soon as the potatoes are cooked,
cook the salmon on full power for 3 minutes. If
necessary, extend the cooking time by up to 2 minutes,
checking at regular intervals until the salmon is cooked
through.
3. Finally, wash and trim the asparagus, cover and cook
for 2-3 minutes, then serve with the salmon and
potatoes.
• 2 slices lemon
• 1 tbsp. chopped dill
• Salt and pepper
• ½ cup macaroni
• 1 cup water
• ½ cup grated cheddar cheese
• 1 cup water
• Pinch of salt
Ingredients
1. Add the macaroni to a microwavable mug of at least
350ml and cover with water, adding a pinch of salt.
You may need to vary the water level depending on
mug size, ensuring there is enough to cover the pasta.
2. Microwave on full power for a total of 8 minutes, or
until al dente, stirring after every 2 minutes and adding
more water if necessary.
3. Add the cheese to the pasta, mixing with the small
amount of water remaining at the bottom of the mug.
4. If the cheese is not completely melted, put the mug
back in the microwave for 30-60 seconds.
5. Stir, allow to cool sufficiently and tuck in.
Loading...