Microwave Peanut Brittle


200g sugar
125ml golden syrup
150g salted peanuts
5ml butter or margarine
5ml vanilla essence
5ml bicarbonate of soda

Mix the sugar and syrup well in a glass bowl. Microwave for 4 minutes at 100 per cent power.

Add the peanuts and microwave for a further 4 minutes.

Add the butter or margarine and vanilla essence and mix well. Microwave for another minute.

Add the bicarbonate of soda and stir until the mixture begins to foam.

Pour the mixture onto a greased baking sheet and leave to cool completely. Break into pieces and store in an airtight container.



By Chandre Boshoff

1 egg,
70mls almond flour,
Pinch of salt,
25mls melted butter
1 t of cream cheese

Put the butter  in  a  big  microwave  friendly  cup  and  melt
Add the other ingredients to the cup and stir
Put the cup into the microwave and set it on high for 1-2 minutes


•        2 Tbsp salted butter
•        1/4 cup packed light-brown sugar
•        1 large egg
•        1/4 tsp vanilla extract
•        2 Tbsp cocoa powder
•        1/4 cup all-purpose flour
•        1 pinch baking powder
•        1 pinch salt
•        3 Tbsp chocolate chips (I used half
milk chocolate & half semi-sweet)

• Add butter and brown sugar to a 12 oz (or larger mug). Heat in microwave on HIGH power 45 seconds, then remove from microwave and stir mixture with a fork. Mix in egg and vanilla extract. Stir in cocoa powder. Add flour, baking powder and
salt and stir until well combine. Mix in chocolate chips. Set microwave on 50% power
and cook mixture 1 minute 50 seconds – 2 minutes 30 seconds (time will vary based on varying microwaves wattage, don’t overcook or it may result in a tough brownie).
Serve warm topped with ice cream and chocolate sauce or caramel sauce and sea salt, if desired.

For Microwave Brownie Sundaes:
•        Serve with ice cream (cookies and cream, vanilla bean, chocolate or caramel)
•        Drizzle with chocolate sauce or caramel sauce and sprinkle with sea salt, if


57 gr low fat cream cheese,
softened to room temperature
1/2 cup low fat sour cream
1/4 teaspoon vanilla
2 tablespoons sugar
2 tablespoons egg white, slightly
1/2 teaspoon lemon juice
1/2 teaspoon cornstarch (prevents
liquid from forming) (maizina)

For “mix ins”, add 1 tablespoon mini chocolate chips, or swirl in (not stir) 1 tablespoon jam of choice.

In a 1 cup or larger microwave proof mug, beat the cream cheese until light and fluffy with a small whisk. Mix in the sour cream, vanilla, sugar, egg, lemon juice and cornstarch. Whisk about 2 minutes until light. Alternatively, the mixture may be mixed in a small bowl with a hand held electric mixer and then poured into the mug. Add any “mix-ins”, or swirl in jam at this time. Microwave on medium for 2 1/2 minutes* (in a
650 watt microwave). Since microwave powers are different, you may need to
experiment. You want the center to just start to bubble, and then stop cooking. If it is allowed to bubble and cook further, the mixture will “break” and you’ll need to start
over. Make a note of the successful cooking time for your microwave. Take out of the microwave and let cool to room temperature and then refrigerate until fully chilled, about 1 1/2-2 hours. If any liquid has formed, carefully pour out. Sprinkle with graham cracker mixture and top with any topping of your choice.

*I also had success with 1 minute 50 seconds on high.

1 tablespoon crushed graham crackers (Marie biscuits)
1/2 teaspoon melted unsalted butter

Mix graham cracker crumbs and melted butter together in a small bowl. Sprinkle on top of mug cheesecake.