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ROASTED NUTS
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.
SPEEDY NACHOS
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 flat 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 15 to 30 seconds.
NACHOS SUPREME
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
1(310 g) can 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.
STUFFED
POTATOES
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 flesh leaving a 1 cm thick
shell. Mash potato flesh and mix with your choice of
filling. Pile back into potato shell. Replace top and
heat potatoes on P10 for 2 minutes.
Filling:
Corn & bacon
1 rasher bacon, finely chopped
125 g creamed corn
1
⁄4 cup grated cheddar cheese
1 green onion, finely 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.
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