– 41 –
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 laksa paste, coconut milk, stock, soy sauce
and pepper into a 3-litre dish and cook covered on
1100 W for 8 to 10 minutes.
Laksa:
Place the noodles and water in a 4-litre dish. Cover
and cook on 1100 W 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 800 W 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 1100 W 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 1100 W 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 800 W for 22 to 24 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. Cook on 800 W 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 800 W 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 800 W 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 1100 W for 1 to 2 minutes. Add remaining
ingredients, mix well and cook on 1100 W 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.
F0003CA30QP_OI_06_180703.indd 41
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2018/7/3 9:21:00
2018/7/3 9:21:00
