Natalya Andreeva, a young food engineer, is successfully adapting microwave appliances to traditional American cuisine. Natalia Andreeva is a professional, she worked as a chef in a large restaurant, in confectionery. Recipes for holiday cakes developed by it have been “hits” for several years.
Her interest in microwave cooking is a desire to contribute to a young industry, microwave cooking. To date, it has developed more than 100 original recipes, adapted to the traditional American cuisine.
In working with the new generation of microwave ovens, which have continuously variable power control, Natalia found that the inverter oven produces broths and soups much better than conventional ovens – rich and fragrant. And all other dishes are tastier, more nutritious, more beautiful, they retain vitamins better.
At our request Natalya Andreeva shared some of her recipes. The holidays are coming – Christmas and New Year. At Christmas time it is customary to put 12 snacks on the table, the number of months in a year.
Here we start by making the appetizers. Today we’re going to cover the first six: from vegetables and mushrooms. The suggested recipes can be cooked both in an oven with an inverter and in a conventional microwave oven.
Cauliflower goes well with delicate sauces, cream and butter. At the same time she does not like an excess of spices. Sauces with a strong, but not pungent flavor and aroma, such as parsley, lemon and garlic, are appropriate for cauliflower dishes. The recipe suggested here can be made with breadcrumbs, hollandaise or cheese sauce.
For 4 servings
You will need
Frozen cauliflower – 500g
Butter – 4 tbsp. l., or 80g for the cheese sauce
White breadcrumbs on fine grind – 4 tbsp. l., or 60g for the dry sauce
Dill and parsley greens – 1 bunch, or 10 g
Garlic salt to taste
Yolks of three eggs for the hollandaise sauce
35% cream – half a cup for Hollandaise or cheese sauce
White, dry or semi-dry wine – 2/3 cup for hollandaise sauce
Lemon juice squeezed from half a lemon
45-50% fat cheese: Eden, Tilsiter or American grated cheese – 4 tbl. l., or 100 g for cheese sauce
Tomato sauce – 1 tbsp. l.
Salt – to taste
Order of cooking
With biscuit sauce
Take a 1,5-2 l glass pan with a lid. Put cauliflower florets, small pieces of butter and sprinkle with breadcrumbs, stir, cover. Cook in automatic mode or for 6-8 minutes. on medium-high heat.
After cooking, stir from the edges to the center. Season with salt garlic salt or minced garlic . Add the chopped herbs, stir and leave under the lid to “settle” for 5 minutes.
With hollandaise sauce
For the sauce. Mix egg yolks, wine and cream with a whisk until smooth in a glass bowl. Cook the sauce in an inverter microwave on 250 watts for 8-9 minutes until it thickens. Stir from edge to center every minute to prevent the egg yolks from curdling.
This method of cooking sauces is similar to “water bath” cooking, but thanks to the inverter microwave, you don’t have to worry about the quality of the sauce. Put the cauliflower in a 1.5-2 litre glass pot, cover with a lid.
Cook in automatic mode or for 6 to 8 minutes. On medium-high heat. Stir from the edges to the center. When cooked through add sauce and leave under the lid to set for 5 minutes.
With cheese sauce
For the sauce. Heat cream for 1 minute on 800-1000 watts. Add the grated cheese in small portions while stirring all the time. Cook for 5-6 minutes on medium power, stirring every minute from the edges to the center. Put the cauliflower in a glass pot of 1.5-2 liters, cover with a lid.
Cook in automatic “Vegetables” program or 6-8 min. On medium-high heat. Stir from the edges to the center. After the beep, add the sauce, leave under the lid to “settle” for 5 minutes.
Total cooking time: 25 min.