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20 August 2017Last updated
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Food | Recipes

Five easy mug meal recipes

Sweet or savoury, these mug cakes make a perfect snack for those who have no patience to slave over a stove

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11 Aug 2017 | 12:00 am

Chocolate mug cake

FR_170911_FOOD_StockFood_11422673-(Read-Only)

Prep time 10 mins
Cooking time about 5 mins
Serves 4

1 ¼ cups plain flour
½ cup caster sugar
¾ cup cocoa powder
2 tsp baking powder
½ tsp salt
180ml vegetable oil
180ml whole milk
2 tsp vanilla extract
Chocolate sauce or syrup
4 chocolate flakes

Stir together the flour, sugar, cocoa powder, baking powder, and salt in a mixing bowl. Divide between four large microwave-ready mugs. Stir together the oil, milk and vanilla extract in a jug. Divide evenly between each mug, stirring until a batter forms. Working one by one, microwave on high for 60-90 seconds until risen and puffed. Let cool briefly before topping each cake with a chocolate flake and serving with a drizzle of chocolate sauce.

Savoury mug cakes with peas and mint

FR_170911_FOOD_StockFood_12316592-(Read-Only)

Prep time 10 mins
Cooking time 5 mins
Serves 4

4 large eggs
½ cup cold butter, cubed
1 cup plain flour
2 tsp baking powder
1 small bunch mint, leaves only, finely chopped
¾ cup mature Cheddar, finely grated
¾ cup frozen peas, thawed

Crack an egg into four microwave-proof mugs. Divide the butter, flour and baking powder between each mug. Stir thoroughly until a rough batter forms. Top with the mint, Cheddar, peas, and a twist of freshly ground black pepper. Working one by one, microwave on high for 60-90 seconds until puffed. Let it stand briefly before serving.

Cherry truffle dessert

FR_170911_FOOD_StockFood_00379678-(Read-Only)

Prep time 10 mins
Cooking time 5 mins
Serves 4

1 cup plain flour
1 cup caster sugar
¾ cup cocoa powder
2 tsp baking powder
½ tsp salt
⅔ cup melted butter
180ml whole milk
4 small eggs, at room temperature
1 vanilla extract
⅔ cup dark chocolate, broken into pieces
4 tbsp water
4 canned cherries, in syrup


Combine flour, sugar, cocoa powder, baking powder, and salt in a mixing bowl. Stir thoroughly and then divide between four microwave-proof mugs. Thoroughly whisk together melted butter, milk, eggs, and vanilla extra in a jug. Divide evenly between the four mugs, stirring to form a rough batter. Top each with the dark chocolate, lightly pressing down into the batter. Pour 1 tbsp water on top of the batter in each mug. Working one by one, microwave on high for 70-90 seconds until risen and slightly sticky to the touch on top. Let cool for 5 minutes before serving with a cherry on top.

Tips: This recipe is best made in large mugs. The batter can also be divided between six smaller espresso-style mugs; if using smaller mugs, cook for 10-20 seconds less.

Spanish mug cake with beef sausages and potatoes

FR_170911_FOOD_StockFood_11422690-(Read-Only)

Prep time 10 mins
Cooking time 5 mins
Serves 4

1 ¾ cups plain flour
2 tsp baking powder
1 tsp salt
4 tbsp unsalted butter, cubed
200ml whole milk
½ cup grated Manchego, or other firm Spanish cheese
⅔ cup beef sausages, peeled and diced
¾ cup finely diced waxy potatoes
½ red pepper, cored, seeded and diced
4 tbsp tomato passata
½ tsp smoked paprika

Stir together flour, baking powder, and salt in a mixing bowl. Divide between four large microwave-proof mugs. Divide the butter between the mugs and stir into the flour mixture with a fork until it resembles breadcrumbs. Stir 50ml milk into each mug, followed by the cheese to make a rough batter. Stir together the remaining ingredients with a little freshly ground black pepper in a small bowl. Spoon on top of the batter in the mugs. Working one by one, microwave on high for 60-90 seconds until risen and puffed at the edges. Remove from the microwave and let stand briefly before serving.

Savoury mug cakes with pumpkin, sage and ricotta

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Prep time 10 mins
Cooking time 5 mins
Serves 4

½ small pumpkin, peeled, seeded, and diced
4 large eggs
1 cup plain flour
½ cup butter, cubed
2 tsp baking powder
⅔ cup ricotta
1 small handful sage, leaves only, roughly chopped

Parboil the pumpkin in a large saucepan of salted boiling water for 5 minutes or until just tender to the tip of a knife. Drain well. Crack an egg into four large microwave-proof mugs. Divide the flour, butter and baking powder between each mug. Stir thoroughly until a rough batter forms. Stir in the pumpkin and then top with teaspoons of the ricotta and a sprinkling of sage leaves. Working one by one, microwave on high for 60-90 seconds until puffed and golden on top. Let stand briefly before serving with a twist of freshly ground black pepper on top.

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