Panasonic NN-ST641W manual Soups and Snacks

CHICKEN AND PRAWN LAKSA

Serves: 4
Ingredients:
Soup:
2 tablespoons	laksa paste
400 ml	coconut milk
1 litre	chicken stock
1 tablespoon	soy sauce
Laksa:	fresh ground black pepper
250 g	rice noodles
8 cups	boiling water
1 bunch	coriander, leaves chopped
4	small red chillies, seeds removed
	and finely chopped
1⁄2 cup	bean sprouts
4	limewedges
1 tablespoon	peanut oil
400 g	cooked chicken tenderloins, sliced
12	green king prawns, peeled

Method:

Soup:

Place the laksa paste, coconut milk, stock, soy sauce and pepper into a 3-litre dish and cook covered on High for 8 to 10 minutes.

Laksa:

Place the noodles and water in a 4 litre dish. Cover and cook on High for 2 to 3 minutes, stirring halfway 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 a

1-litre dish and cook on Med-High for 3 to 5 minutes, stirring halfway through. Add the chicken and prawns to each individual bowl and set aside.

To serve:

Heat soup on High for 2 minutes. Pour the hot soup over the ingredients in the 4 bowls and serve.

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 High 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 Med-High for 22 to 24 minutes.

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. Cook on Med-High 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 Med-High 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 Med-High 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 High for 1 to 2 minutes. Add remaining ingredients, mix well and cook on High 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.

Soups and Snacks

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