– 33 –
Soups and Snacks
R
OASTED
N
UTS
Serves: 2 to 4
Ingredients:
1 cup
(150 g) raw peanuts (with or
without skins, and unsalted)
1 teaspoon
vegetable oil
salt to taste
Method:
Place peanuts in a single layer on a pie plate. Drizzle
nuts with oil and sprinkle with salt. Cook on P10 for 4
to 6 minutes, stirring every 2 minutes during cooking,
until golden brown. Stir well. Serve hot or cold in a
small bowl.
S
PEEDY
N
ACHOS
Serves: 2 to 4
Ingredients:
1 (310 g)
can red kidney beans, drained
1 cup
chilli salsa
200 g
packet corn chips
1 cup
grated cheese
Method:
Mix kidney beans and salsa in a 1-litre dish. Place
corn chips in the base of a fl at dish. Pour sauce over
beans and top with grated cheese. Cook on P10 for
4 to 5 minutes.
Note:
Chilli salsa can be substituted with your
favourite tomato relish.
N
UTS 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 during
cooking. Allow to cool. Place in a bowl and serve with
drinks. Store in an airtight container once cool.
HINT:
TO MAKE CROUTONS:
Remove crusts from 3 slices of bread and cut into
cubes. Place in a pyrex bowl with 1 tablespoon of
butter and cook on P10 for 2 to 3 minutes.
HINT:
TO REHEAT A CROISSANT:
Wrap in paper towel and place on a dinner plate,
cook on P10 for 20 to 30 seconds.
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 P7
for 6 minutes stirring halfway through cooking. 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.
S
TUFFED
P
OTATOES
Serve: 4
Ingredients:
4 (700 g)
potatoes, unpeeled
Method:
Pierce the skin of each potato several times with
a fork. Place potatoes evenly around a microwave
safe dinner plate. Cook on P10 for 8 to 10 minutes.
Set aside to cool slightly. Cut tops off potatoes and
reserve. Scoop out potato fl esh leaving a 1 cm thick
shell. Mash potato fl esh and mix with your choice of
fi lling. Pile back into potato shell. Replace top and
heat potatoes on P10 for 2 minutes.
Filling:
Corn & bacon
1
rasher bacon, fi nely chopped
125 g
creamed corn
1
⁄
4
cup
grated cheddar cheese
1
green onion, fi nely sliced
Method:
Place bacon onto a microwave safe dinner plate.
Cover with paper towel and cook on P10 for 1
minute. Mix with remaining ingredients.
Tomato pesto
1
⁄
2
cup
spreadable cream cheese
1
⁄
2
cup
chopped sun-dried tomatoes
2 tablespoons
pinenuts, roasted
2 tablespoons
grated Parmesan cheese
2 tablespoons
chopped basil
Method:
Mix together all ingredients.
F00039Y40QP_CB.indd 33
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2011-6-29 15:38:10
2011-6-29 15:38:10
