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Cooking Guide
Soups, Snacks and Starters
Pumpkin Soup
Makes: 2 to 4
Ingredients:
1 kg
pumpkin
1 diced
onion
2 cups
chicken stock
1 teaspoon
curry powder
Method:
Peel pumpkin and remove seeds. Dice pumpkin into 3 cm
pieces. Place pumpkin and onion in a 3-litre casserole dish.
Cook on HIGH for 15 minutes. Add stock and curry. Cover and
cook on HIGH for 15 minutes. Cool slightly. Purée pumpkin and
liquid in a blender or food processor.
Chicken and Prawn Laksa
Serves: 4
Ingredients:
Laksa:
250 g
rice noodles
8 cups
boiling water
leaves from 1 bunch of coriander
4
small red chillies, seeds removed and finely
chopped
1/
2
cup
bean sprouts
4
thin slices lime
1 tablespoon
peanut oil
400 g
cooked chicken tenderloins, sliced
12
green king prawns, peeled
Soup:
2 tablespoons
laksa paste
400 ml
coconut milk
1 litre
chicken stock
1 tablespoon
soy sauce
fresh ground black pepper
Method:
Laksa:
Place the noodles and water in a 4 litre dish. Cover and cook on
High for 2 to 3 minutes, stirring halfway 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 Medium-High for 3 to 5 minutes, stirring
halfway through. Add the chicken and prawns to each individual
dish and set aside.
Soup:
Place the laksa paste, coconut milk, stock, soy sauce and
pepper and cook covered on High for 8 to 10 minutes.
To serve:
pour the hot soup into the 4 bowls and serve.
Croutons
Serves: 4 to 6
Ingredients:
3 tablespoons
butter
6
slices bread, crusts removed
1 teaspoon
mixed herbs (optional)
Method:
Melt butter on HIGH for 1 minute. Preheat oven on Grill 1. Cut
bread into 1 cm cubes. Combine melted butter and herbs, pour
over bread cubes. Mix well and place on a round baking tray.
Place on High Rack. Cook on Grill 1 for 3 to 4 minutes, turning
halfway through cooking.
G
Potato and Leek Soup
Serves: 4 to 6
Ingredients:
4
large potatoes, peeled and diced
1
1/
2
cups
thinly sliced leeks
2 teaspoons
dried thyme
2 cups
hot chicken stock
1 tablespoon
flour
salt and pepper
1
1/
2
cups
cream
Method:
Place potatoes, leeks, thyme and chicken stock in a 3-litre
casserole dish. Cover and cook on HIGH for 10 to 12 minutes.
Cool slightly. Puree potato mixture in a food processor or
blender, adding flour, salt, pepper and cream. Return to dish.
Cook on MED HIGH for 4 to 6 minutes. Serve hot, in individual
bowls.
Tomato Bacon Soup
Serves: 4 to 6
Ingredients:
4
rashers bacon, chopped
1
onion, diced
840 g
can crushed tomatoes
2 tablespoons
tomato paste
2 cups
chicken stock
1 teaspoon
oregano
freshly ground black pepper
Method:
In a 4 litre dish place bacon and onion. Cook on HIGH for 3
minutes. Add tomatoes, tomato paste, chicken stock, oregano
and pepper. Cook on High for 8 minutes. Stir. Cook on HIGH for
8 minutes. Puree.
