Nachos Supreme
Serves: 4 to 6
Ingredients:
500 g topside mince
1 onion, chopped
35 g Taco seasoning mix
140 g tomato paste
1 teaspoon Mexican chilli powder
310 g red kidney beans with liquid
180 g corn chips
1 avocado
1
/
2
cup sour cream
1
/
2
cup grated cheese
paprika
Method:
Place meat and onion in a 2-litre dish.
Cook on MED HIGH for 6 minutes. Mix with a fork
breaking up any large pieces of meat. Add taco mix,
tomato paste, chilli powder and kidney beans. Cook
on MED HIGH for a 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 on
paprika. Cook on MED HIGH for 3 to 4 minutes.
Nuts and Bolts
Serves: 6 to 8
Ingredients:
60 g butter
2 teaspoons curry powder
2 tablespoons Worcestershire sauce
1
/
2
teaspoon salt
1
/
4
teaspoon garlic powder
125 g packet mixed rice crackers
200 g salted peanuts
125 g packet pretzel sticks
1 cup Nutri- Grain
100 g changs fried noodles
Method:
Place butter, curry, Worcestershire sauce, salt and
garlic powder in a 3-litre casserole dish. Cook on
HIGH for 2 to 3 minutes. Add remaining ingredients,
mix well and cook on HIGH for 5 to 6 minutes,
stirring twice through cooking. Cool. Serve in a bowl
with drinks.
Soups, Snacks and Starters
Roasted red Capsicum & Mushroom Bruschetta
Makes: 8
Ingredients:
200 g (4 or 5) large flat mushrooms
1 tablespoon olive oil
8 slices Turkish bread
1 tablespoon butter, softened
1 clove garlic, minced
150 g jar roasted red capsicum, sliced
100 g firm goats cheese
Method:
Mix together butter and garlic to form garlic butter.
Slice the mushrooms and drizzle with olive oil.
Cook on HIGH for 3 minutes. Set aside.
Spread one side of the bread with garlic butter and
place in a single layer on the High Rack.
Cook on Grill 1 for 5 to 6 minutes. Turn the bread
slices over. Layer the mushrooms and red capsicums
on the top of the bread slices. Crumble the goats
cheese and sprinkle evenly over each slice.
Cook on Grill 1 for 8 to 10 minutes.
G
Cheese and Red Pesto Tartlets
Makes: 24
Ingredients:
300 g
ready rolled short crust pastry sheets
90 g
red pesto or sun dried tomato paste
2 medium tomatoes, peeled, seeded
and chopped
25 g black olives, chopped
125 g mozzarella cheese, grated
1 teaspoon dried oregano
Method:
Cut out 24 x 7 cm (approx) circles of pastry to fit into
the base of 2 greased 12 holed tartlet tins. Chill for
30 minutes.
Preheat the oven on 2 Level Convection 200˚C.
Mix the red pesto, tomatoes, black olives, mozzarella
and garlic in a bowl. Fill the tartlet shells with mixture.
Sprinkle with oregano. Place on High and Low Rack.
Bake tartlets on 200˚C for 18 to 20 minutes or until
golden brown.
2C
To Next Page
Loading...
