Panasonic NN-S575, NN-S555, NN-S565 manual Snacks

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	CHICKEN AND PRAWN LAKSA
	Serves: 4
	Ingredients:
	Soup:
	2 tablespoons		laksa paste
	400 ml		coconut milk
	1 litre		chicken stock
	1 tablespoon		soy sauce
			fresh ground black pepper
	Laksa:
	250 g		rice noodles
	8 cups		boiling water
	1 bunch		coriander, leaves chopped
	4		small red chillies, seeds removed
	1⁄2 cup		and finely chopped
			bean sprouts
	4		limewedges
	1 tablespoon		peanut oil
	400 g		cooked chicken tenderloins, sliced
	12		green king prawns, peeled
	Method:
Snacks	Soup:
	and cook on P10 for 2 to 3 minutes, stirring halfway
	Place the laska paste, coconut milk, stock, soy
	sauce and pepper into a 3-litre dish and cook
	covered on P10 for 8 to 10 minutes.
	Laksa:
	Place the noodles and water in a 4 litre dish. Cover
and	through. Drain well and divide between 4 deep
	bowls. Place the coriander, chillies, bean sprouts
	and lime on top. Place the peanut oil and prawns in
Soups	a 1-litre dish and cook on P7 for 3 to 5 minutes,
	over the ingredients in the 4 bowls and serve.
	stirring halfway through. Add the chicken and prawns
	to each individual bowl and set aside.
	To serve:
	Heat soup on P10 for 2 minutes. Pour the hot soup
	ZUCCHINI SLICE
	Serves: 4 to 6
	Ingredients:
	4 rashers		bacon, diced
	1		onion, diced
	2 cups		grated zucchini
	2 cups		grated carrot
	1 cup		grated tasty cheese
	1 cup		self raising flour
	5		eggs, lightly beaten
	125 ml		vegetable oil
	1 tablespoon		fresh chopped parsley
			salt and pepper

Method:

Lightly grease a 25 cm square microwave safe dish. Place bacon and onion in a 2-litre casserole dish and cook on P10 for 2 to 3 minutes. Allow to cool slightly. Stir in zucchini, carrot and cheese and flour. In a 1- litre bowl whisk together eggs, oil and parsley. Add to bacon mixture season with salt and pepper and stir until combined. Pour into prepared dish. Cook on

P6 for 22 to 24 minutes.

– 8 –

NACHOS SUPREME

Serves: 4 to 6

Ingredients:
500 g	topside mince
35 g	packet taco seasoning mix
1⁄3 cup	tomato paste
1 teaspoon	Mexican chilli powder
310 g	red kidney beans, mashed in liquid
180 g	packet corn chips
1	avocado
1⁄2 cup	sour cream
1⁄2 cup	grated cheese
	paprika

Method:

Place meat in a 2-litre dish. Cover and cook on P7 for 6 minutes, stirring halfway through. Mix with fork, breaking up any large pieces of meat. Add taco mix, tomato paste, chilli powder and kidney beans. Cook on P7 for further 10 minutes, stirring halfway through cooking. Place corn chips in a 3-litre microwave suitable serving dish. Pile meat sauce in the centre. In a small bowl, mash avocado and mix in sour cream. Spoon this mixture over meat sauce and top with grated cheese. Sprinkle with paprika. Heat on P7 for 3 to 4 minutes.

NUTS AND BOLTS

Serves: 6 to 8
Ingredients:
80 g	butter
2 teaspoons	curry powder
2 tablespoons	worcestershire sauce
1⁄2 teaspoon	salt
1⁄4 teaspoon	garlic powder
100 g	packet mixed rice crackers
100 g	fried noodles
200 g	salted peanuts
125 g	packet pretzel sticks
1⁄2 cup	Nutri-Grain

Method:

Place butter, curry, worcestershire sauce, salt and garlic powder in a 3-litre casserole dish. Cook on P10 for 1 to 2 minutes. Add remaining ingredients, mix well and cook on P10 for 4 to 5 minutes. Stir twice through cooking. Allow to cool. Place in a bowl and serve with drinks. Store in an airtight container once cool.