Cooking Corner

Mexican Dip

Ingredients:
310 g can red kidney beans
60 ml oil
125 g grated cheese
2 g salt
5-7 g chilli powder

Method:
Place oil and beans in a food processor. Blend until smooth. Pour into a bowl, then stir in cheese, salt and chilli powder. Cook on HIGH for 1 to 1 1/2 minutes or until cheese melts (in microwave). Stir well. Serve with corn chips.

Mushroom Soup
Serves: 4

Ingredients:
15 g butter
250 g mushrooms, sliced
15 g flour
500 ml chicken stock
125 ml white wine
5 g mustard
125 ml cream

 Method:
Place butter and mushrooms in a 2-litre casserole dish. Cover and cook on HIGH for 5 minutes in microwave. Add flour, stock, wine, mustard and cream to mushrooms and mix well. Cover and cook on HIGH for 6 to 8 minutes in microwave, stirring halfway through cooking.

Tips:
This soup can be pureed if desired.