Panasonic NN-S215 User Manual

– 21 –

Serves: 4 

Ingredients: 
Soup:
2 tablespoons 

laksa paste

400 ml

coconut milk

1 litre

chicken stock

1 tablespoon

soy sauce
fresh ground black pepper

Laksa:
250 g 

rice noodles

8 cups

boiling water

1 bunch 

coriander, leaves chopped

4

small red chillies, seeds removed
and finely chopped

1⁄2 cup

bean sprouts

4 limewedges 
1 tablespoon

peanut oil

400 g

cooked chicken tenderloins, sliced

12

green king prawns, peeled

Method:
Soup:
Place the laska paste, coconut milk, stock, soy
sauce and pepper into a 3-litre dish and cook
covered on High for 10 to 12 minutes.
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 for 3 to 5 minutes,
stirring halfway through. Add the chicken and prawns
to each individual bowl and set aside.
To serve:
Heat soup on High for 2 minutes. Pour the hot soup
over the ingredients in the 4 bowls and serve.

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 square 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 32 to 34 minutes.

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 

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 in a 2-litre dish. Cover and cook on High
for 6 minutes, stirring halfway through. Mix with fork,
breaking up any large pieces of meat. Add taco mix,
tomato paste, chilli powder and kidney beans. Cook
on Medium 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 Medium for 3 to 4 minutes.

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
High for 2 to 3 minutes. Add remaining ingredients,
mix well and cook on High for 4 to 5 minutes. Stir
twice through cooking. Allow to cool. Place in a bowl
and serve with drinks. Store in an airtight container
once cool.