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– 43 –
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
½ cup bean sprouts
4 lime wedges
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 half-
way 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 3-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 600 W for 20 to 22 minutes.
N
ACHOS
S
UPREME
Serves: 4 to 6
Ingredients:
500
g
topside mince
35
g
packet taco seasoning mix
⅓ cup tomato paste
1 teaspoon Mexican chilli powder
310
g
red kidney beans, mashed in liquid
180
g
packet corn chips
1 avocado
½ cup sour cream
½ 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 micro-
wave 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
½ teaspoon salt
¼ teaspoon garlic powder
100
g
packet mixed rice crackers
100
g
fried noodles
200
g
salted peanuts
125
g
packet pretzel sticks
½ 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 ingredi-
ents, mix well and cook on 1100 W for 4 to 5 min-
utes. Stir twice through cooking. Allow to cool. Place
in a bowl and serve with drinks. Store in an airtight
container once cool.
F0003CA00QP_OI_07_180507.indd 43 2018/5/8 14:00:59
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