I have a new toy in my kitchen, a Steam Oven ! I am sure that many of you have had one of these for years, whereas I have been SOUS VIDING, also for years, but not in a steam oven but in a water bath. However, as we have now decamped to France, I’ve not even had time to read the instructions!

Our venture into a steam oven was driven by Himself who thought I needed something new to keep me in the kitchen. Hence after much research, said Steam Oven duly arrived ( actually on my birthday and he joked that it was my birthday present, more like for himself ). As I already have a normal type oven ( plus fan plus grill plus ?? etc ) and a microwave ( which I use all the time). I bought my first microwave in Texas at Sears Roebuck, it was enormous and heavy and have had a love affair with them ever since! In Brussels I gave classes in the use of microwave ovens, it was amazing to find that many thought that the waves would escape and cause some illness or other! I think that most modern kitchens nowadays have a microwave oven, but I also suspect that the majority of people use them just for heating up a cup of coffee! Before we move onto my new toy, let’s talk a bit about microwave ovens.

It is very easy to overdo things in a M/W, bread rolls for example will be Rock hard if you over heat them. A good maxim is LESS IS BEST.

Microwaves, have come a long way in the last 40 or so years, smaller, compact, free standing or built in. They are very cost efficient and are the cheapest to run cooking appliance, especially for small quantities of food, but Air Fryers come second, especially if you want roast dinners.

Microwave ovens are perfectly safe, they work by sending high frequency waves through the cavity of the oven which is metal lined. The waves hit the metal and bounce back. They are absorbed by moisture molecules including fat, sugar and water. The waves enter the food to about a depth of 2 inches, but when the waves enter hits the moisture molecule, the molecule gets really excited and jiggles around and that in turn hits the next molecule etc.

The rule of thumb is use as little water as possible when cooking in a microwave as this will detract from the speed of cooking. It is enough with vegetables just to rinse them, as that is all the water that is needed so no more throwing nutrients down the sink.

There has been a huge proliferation of of equipment for use in a microwave. One of the biggest source is the company Lekué, and are perfect for one or two people. I have cooked rice in the Microwave for just us two for years, fast and cost effective.

There are however items that should never be used in a microwave oven.

MELAMINE as it is a hard durable plastic made from a nitrogen rich chemical combined with formaldehyde, to form a resin which is then moulded into cups bowls etc. But the high temperatures can cause it to deteriorate and release small amounts into the foods you are cooking ! Not Good!

• Unglazed pottery and earthenware
• Metal dishes
• Dishes that have been repaired ( glue will start to melt) Tall narrow neck containers
• Wire fasteners
• Metal/gold/silver trimmed China, it will spark and catch fire
• An easy test to see if it is suitable, put a small amount of watering a container and heat for a minute, if the container itself is hot, then it is not suitable. A glass or special microwave container is best and round is better than square.
• There is an exception to metal and that is Tin /Aluminium Foil, shiny side in. It is used to shield something from being over done i.e the bone part of a chicken leg AND it is OK to wrap an egg in foil and place it in a (plastic) jug of water to get a boiled egg! Especially useful when caravanning and all that there is, is a microwave Oven.

• Here are a couple of simple and easy recipes to start you off!
• Microwave Meringues
• 300 grams icing/ powdered sugar sifted.
• 1 lightly beaten egg white

Sift the sugar over the beaten egg white and stir until the mixture is a thick pliable icing. Roll into balls.about the size of a table tennis ball, no,larger. Line a plate or the tray in the microwave with rice or grease proof paper. Place 3 balls well spaced on the plate and microwave them on high for 1 1/2 minutes and watch in amazement as the balls puff out into meringues. Remove them with a spatula and place on a wire cooling tray Repeat until all is used.

Then make them into desserts of your choice, sandwiched together with whipped cream and sliced tropical fruit, crunched up and mixed into ice cream or smushed to make an Eton Mess.

Silky Smooth Chocolate Mousse

• 200 grams 70% bittersweet chocolate
• 1/2 teaspoon fine salt
• 350 mls double / whipping cream
• 2 large egg whites
• 6 oz/175 grms sifted icing/ powdered sugar.

Break the chocolate into bits. Place in microwave proof bowl and M/W on high at one minute intervals until it looks soft ( it will retain its shape, done over do).

Put the cream into another microwave container and heat until almost boiling (2-3 minutes maximum)

Pour the cream over the chocolate and mix well to a smooth glossy mixture. Leave to cool.

Whisk the eg whites until stiff and smooth. Fold them into the cooled chocolate mixture and fold carefully to incorporate all. Pour into either a large dish or individual ones, cover with cling film and refrigerate. Can be made several days in advance.

If all you use your microwave for is to reheat your cup of coffee then I thoroughly recommend buying a simple cookery book such as this one. . It starts off with the basics and then will give you many recipes. And then branch out and experiment and be creative !

So I recommend that you play with your microwave and remember it is a very safe way for children to get involved in the kitchen , get them making meringues, really fun for them !

Meanwhile I am off to play with my new toy, will keep you posted on my adventures!