Loading ...
Loading ...
Loading ...
– 52 –
Soups, Snacks and Starters
N
UTS AND
B
OLTS
Serves: 6 to 8
Ingredients:
60
g
butter
2 teaspoons curry powder
2 tablespoons worcestershire sauce
½ teaspoon salt
¼ teaspoon garlic powder
125
g
packet mixed rice crackers
200
g
salted peanuts
125
g
packet pretzel sticks
1 cup nutri- Grain
100
g
changes fried noodles
Method:
Place butter, curry, Worcestershire sauce, salt and
garlic powder in a 3-litre casserole dish. Cook on
1000 W for 2 minutes. Add remaining ingredients,
mix well and cook on 1000 W for 5 to 6 minutes,
stirring twice through cooking. Cool. Serve in a bowl
with drinks.
Q
UICHE
L
ORRAINE
C
Serves: 4 to 6
Ingredients:
Pastry:
2 sheets ready rolled short crust pastry
Filling:
4 rashers bacon, rind removed and
bacon chopped
½ cup grated tasty cheese
3 eggs
150 ml cream
150 ml milk
½ teaspoon nutmeg
Method:
Pastry:
Grease and line a 23 cm pie plate with short crust
pastry sheets. Preheat oven at 180 °C. Bake blind
for 15 to 17 minutes at 180 °C. Allow to cool slightly.
Filling:
Place bacon between two sheets of paper towel on a
dinner plate. Cook on 1000 W for 2 minutes to
2½ minutes. Sprinkle bacon and cheese on cooked
pie shell. Beat eggs, cream, milk and nutmeg and
pour over bacon and cheese. Place on enamel shelf
in lower shelf position and Bake at 180 °C for 22
minutes or until set.
M
INI
Q
UICHES
C
Makes: 9 serves
Ingredients:
3 sheets ready rolled puff pastry
1 egg, beaten
½ cup milk
2 rashers bacon, rind removed
bacon chopped
2 green onions, ¿ nely chopped
salt and pepper
paprika
½ cup grated tasty cheese
Method:
Preheat oven at 180 °C. Cut pastry with a scone cutter
and ¿ t into 9 cm diarneter greased patty tins. Beat
together eggs and milk and seasoning. Place small
amount of bacon and green onion in the base of each
pastry case.
¾
¿ ll each pastry case with egg mixture.
Sprinkle with cheese and paprika. Put tins on wire shelf
in lower positon. Cook on 180 °C for 18 to 20 minutes.
C
HICKEN
S
AN
C
HOY
B
AU
Serves: 4
Ingredients:
10 dried Chinese mushrooms
2 teaspoons sesame oil
1 clove garlic, chopped
500
g
minced chicken
10 water chestnuts, ¿ nely chopped
227
g
bamboo shoots, chopped
¼ cup soy sauce
1 tablespoon oyster sauce
2 tablespoons sherry
1 iceberg lettuce
Method:
Cover mushrooms with boiling water, stand for 30
minutes. Drain, remove stems and chop ¿ nely. Place
oil and garlic in a 2-litre casserole dish, cook on 1000
W for 50 to 60 seconds. Add chicken and cook on 600
W for 6 to 7 minutes, stiring twice through cooking. Add
remaining ingredients except lettuce and cook on 600 W
for 6 to 7 minutes. Stir twice through cooking. Separate
lettuce leaves, place tablespoons of mixture into each
lettuce leaf serve immediately.
R
OASTED
N
UTS
Serves: 2 to 4
Ingredients:
1 cup raw peanuts (with or without skins,
and unsalted)
2 teaspoons salad oil
salt to taste
Method:
Place peanuts in a single layer on a pie plate. Cook
on 1000 W for 4 to 6 minutes, stirring every 2 minutes
during cooking until golden brown. Drizzle nuts with oil
and sprinkle with salt. Stir well. Cook on 1000 W for 30
to 40 seconds. Stir. Serve hot or cold in a small bowl.
F0003BH22QP_CB.indd 52 2014/5/27 9:14:31
Loading ...
Loading ...
Loading ...