– 25 –
Soups and Snacks
C
HICKEN AND
P
RAWN
L
AKSA
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
and
fi nely 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 laska paste, coconut milk, stock, soy sauce
and pepper into a 3-litre dish and cook covered on
High for 10 to 12 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 Medium 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.
Z
UCCHINI
S
LICE
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 fl our
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 fl our. 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
Medium for 30 to 35 minutes.
N
ACHOS
S
UPREME
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 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 Medium 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
Medium for 3 to 4 minutes.
N
UTS AND
B
OLTS
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 2 to 3 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.
F0003BA30QP.indd 25
F0003BA30QP.indd 25
2011-7-4 10:07:29
2011-7-4 10:07:29
