10
Cooking Guide
Crab and Corn Soup
Serves: 4 to 6
Ingredients:
1 tablespoon oil
1 onion, finely chopped
425 ml boiling chicken stock
300 g creamed corn
salt and pepper
170 g can crabmeat, drained
150 ml milk
3 tablespoons cream
chopped parsley for garnish
Method:
Place oil and onion in a 3-litre casserole dish. Cover
and cook on HIGH for 2 to 4 minutes. Add chicken
stock, corn, salt and pepper. Cook on HIGH for
5 minutes. Add crabmeat and milk and mix well.
Cook on HIGH for 3 minutes. Stir in cream and
sprinkle with parsley. Serve.
Spicy Tomato Soup
Serves: 4
Ingredients:
1 onion, sliced
2 small red chillies, chopped
2 cloves garlic, crushed
800 g can tomato pieces
1 tablespoon tomato paste
1
1
/
2
cups chicken stock
1 teaspoon dried oregano
salt and pepper
Method:
Place onion, chilli and garlic in a 3-litre dish and
cook on HIGH for 1 to 2 minutes. Add tomatoes
and tomato paste and cook on HIGH for 8 to 10
minutes. Pour in the stock and oregano. Cover
and cook on HIGH for 15 minutes. Purée in a food
processor or blender if desired. Season to taste with
salt and pepper. Serve in individual soup bowls.
Zucchini Slice
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 flour
5 eggs, lightly beaten
125 ml vegetable oil
1 tablespoon fresh chopped parsley
salt and pepper
Method:
Lightly grease a 25 cm round microwave safe dish.
Place bacon and onion in a 2-litre casserole dish
and cook on HIGH for 2 to 3 minutes. Allow to cool
slightly.
Stir in zucchini, carrot and cheese and flour.
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 MEDIUM for 13 to 15 minutes.
To cook on Combination
Cook on Combination 5 for 40 minutes.
MC
Potato and Corn Soup
Soups, Snacks and Starters
Serves: 6 to 8
Ingredients:
6 rashers bacon,
rind removed
1 onion, thinly sliced
500 g potatoes, peeled and diced
4 cups chicken stock
440 g creamed corn
2 tablespoons flour, mixed with
a little stock
1
/
2
teaspoon thyme
pepper
Method:
Chop bacon and place in a 4-litre dish. Cook on
HIGH for 4 to 6 minutes. Remove bacon from dish,
and set aside. Add onion and potatoes to dish and
cook on HIGH for 8 to 10 minutes. Add stock and
cook on HIGH for a further 8 to 10 minutes. Mix
flour with 2 tablespoons of cold water and add to
dish with corn, thyme and bacon. Cook on HIGH for
4 to 6 minutes. Stir halfway through cooking.
Season with salt and pepper.
Potato and Corn Soup
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