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Soups, Snacks and Starters
MINI PIZZAS
Serves: 2 to 4
Ingredients:
4 small round pita breads
2 tablespoons tomato paste
3
⁄4 cup grated mozzarella cheese
1
⁄2 cup chopped salami
50 g mushrooms, chopped
2 tomatoes, chopped
1 teaspoon mixed dried herbs
Method:
Place pita bread onto dinner plate. Spread each
piece with tomato paste, then sprinkle with remaining
ingredients. Cook on P6 for 3 to 5 minutes.
CHEESY HAM OMELETTE
Serves: 1 to 2
Ingredients:
3 eggs, separated
2 tablespoons milk
salt and pepper
1
⁄
4 cup grated cheese
50 g ham, cut into strips
1 spring onion, finely sliced
butter for greasing
Method:
Beat egg yolks with milk, salt and pepper in bowl. In a
separate bowl, beat egg whites until soft peaks form.
Gently fold egg whites through yolk mixture with
cheese, ham and spring onions. Place onto well
greased dinner plate. Cook on P6 for 3 to 5 minutes.
Stand for 2 minutes before folding in half to serve.
HOMMUS
Makes: Approximately 3 cups
Ingredients:
375 g chick peas
8 cups water
2 tablespoons lemon juice
1
⁄4 cup tahini (sesame paste)
2 tablespoons minced garlic
3 tablespoons olive oil
Method:
Place chick peas and water in 4-litre casserole dish
and soak overnight. Cover and cook on P10 for 15
minutes, then for a further 45 minutes on P7. Drain.
Place all ingredients into food processor and process
until smooth. If mixture is too thick, add extra water.
Serve as a dip with pita bread, blanched carrot,
cauliflower and broccoli.
NACHOS SUPREME
Serves: 4 to 6
Ingredients:
500 g topside mince
1 onion, chopped
35 g packet Taco seasoning mix
1 can (140 g) tomato paste
1 teaspoon Mexican chilli powder
1 can (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 and onion in 2-litre dish. Cover and cook
on P7 for 6 minutes. 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.
PAˆTÉ
Makes: 2 cups
Ingredients:
2 rashers bacon, rind removed
and bacon chopped
1 small onion, finely chopped
1 clove garlic, crushed
125 g butter
375 g chicken livers,
trimmed and cut in half
1
⁄2 teaspoon pepper
2 tablespoons brandy
2 tablespoons sour cream
Method:
Place bacon, onion, garlic and butter into 1-litre
casserole dish. Cook on P10 for 3 to 4 minutes. Add
chicken livers and pepper to mixture. Cover and
cook on P6 for 6 to 7 minutes, stirring halfway
through cooking. Set aside and allow to cool. Place
cooled mixture in blender or food processor. Add
brandy and sour cream. Process until smooth. Pour
into 2-cup mould and refrigerate until set.