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

 

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:

Soup:

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 cook on P10 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 P7 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 P10 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

NACHOS SUPREME

Serves: 4 to 6

Ingredients:

 

500 g

topside mince

35 g

taco seasoning mix

13 cup

tomato paste

1 teaspoon

Mexican chilli powder

310 g

red kidney beans, mashed in liquid

180 g

corn chips

1

avocado

12 cup

sour cream

12 cup

grated cheese

 

paprika

Method:

Place meat in a 2-litre dish. 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

12 teaspoon

salt

14 teaspoon

garlic powder

100 g

mixed rice crackers

100 g

fried noodles

200 g

salted peanuts

125 g

pretzel sticks

12 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.

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.

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Panasonic NN-ST657S, NN-ST677M, NN-ST667W, NN-ST657 W manual Ingredients Soup, Laksa, Method Soup, To serve

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