QUICK AND EASY RECIPES
3. Asian Greens
500g Asian greens (including gai larn, bok choy) oyster sauce
1.Wash and trim the greens. Cut into equal lengths of approximately 10 cm. Place in a large pyrex bowl and cover with plastic wrap.
Cook on Quick and Easy No.3- "Asian greens".
2.After cooking, stand covered 1 minute. Stir and serve with oyster sauce.
3.Serve as a side dish with an Asian meal or alone with rice.
Serves
4. Garlic Prawns
3 tablespoons butter
3 cloves garlic, crushed
24green king prawns, peeled, tails intact, deveined
1tablespoon chopped fresh parsley
1.Combine the butter and garlic in a large
2.When the oven has stopped and ADD PRAWNS is displayed, stir in the prawns and continue cooking.
3.When the oven has stopped and STIR is displayed, stir and continue cooking.
4.Serve in individual dishes sprinkled with parsley.
Serves 4
5. Nachos
250g salsa
1cup red kidney beans
200g corn chips
1cup grated cheese sour cream
1.In a medium bowl mix salsa and red kidney beans together.
2.Place corn chips in a large flan dish.
3.Pour over topping and sprinkle with grated cheese. Cook on Quick and Easy No.5- "Nachos".
4.After cooking, stand 2 minutes.
5.Serve topped with sour cream.
6. Pecan Fudge
125 g butter
2tablespoons golden syrup
1x 400 g can sweetened condensed milk
1cup brown sugar(optional)
100 g packet choc bits
1cup (125 g) roughly chopped pecans 1/2 teaspoon vanilla essence
1.Place the butter, golden syrup, condensed milk and sugar into a
2.When the oven has stopped and STIR is displayed, stir and continue cooking. To avoid a grainy texture, do not scrape the undissolved sugar crystals from the sides down into the bowl during cooking.
3.After cooking, Stir in the choc bits, pecans and vanilla essence.
4.Pour the mixture into a greased and lined 28 x 18 cm lamington tin.
5.Refrigerate until firm. Cut into squares.
Makes 36 pieces
NOTE:Sugar only alters the sweetness of the fudge.
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