Paw Paw (Papaya) Fruit Salad

Always a favorite, this easy to prepare fresh fruit salad is spectacular when served as a center piece for a dinner party or buffet. Recipe serves 6-8.

Ingredients:

1/2 paw paw, cut in small squares
2 oranges, cut in segments
3 kiwi fruit (gooseberries), sliced
Small bunch sultana grapes
Small bunch Cardinal grapes
2 passion fruit, pulp only
1 banana, sliced
1/4 pineapple, cut into small squares
1/2 pound (250 g) strawberries
6 mint leaves
Juice of 1 lemon
3 tablespoons Grand Marnier (optional)

Method:

1. Place all of the cut fruit into a large glass bowl and mix with hands.
2. Pour lemon juice over the fruit salad; this will bring out the flavor of the paw paw.
3. As an optional extra taste delight, pour over Grand Marnier. Serve as a center piece on a buffet table.

Onion Tart

This creamy onion tart can be made 2 days ahead and kept, covered, in refrigerator or frozen for up to 2 months. Delicious hot or cold with a salad. Recipe serves 6.

Ingredients:

3 onions
1 ounce (30 g) butter
3 rashers bacon
1/2 cup thickened cream
1/2 cup milk
3 eggs
Salt and pepper to taste
Pinch of ground nutmeg
1 x 12 inch (30 cm) sheet rolled short crust pastry

Method:

1. Line a 10 inch (25 cm) flan tin with the pastry. Prick base repeatedly with a fork. Bake at 30 degrees F (180 degrees C) for 20 minutes.
2. Peel and slice onions. Heat butter in a fry pan and saute onion over a low heat for 10-15 minutes, until tender.
3. Trim bacon and cut into dice.
4. Scatter onions and bacon over pastry base.
5. Combine cream, eggs, milk, salt, pepper and nutmeg, mixing well. Four into flan tin.
6. Cook for 30 minutes or until golden and filling has set.

Onion Soup

One for onion lovers. The flavor of this classic soup is magnificent. Do not be tempted to reduce the cooking time as the taste will be compromised. Recipe serves 6-8.

Ingredients:

1.5 pound (750 g) onions, thinly sliced
2 ounces (50 g) butter
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon sugar
2 tablespoons flour
4 pints (2 litres) beef stock, boiling
2/3 cup dry white wine
Salt and pepper to taste
3 tablespoons cognac or brandy

Method:

1. Heat the butter and oil in a large saucepan and cook the onions over a low heat for 15 minutes.
2. Add the salt and sugar. Cook for 30-40 minutes, stirring frequently, until the onions are a deep golden brown.
3. Add the flour and stir for 3 minutes.
4. Meanwhile bring the stock to the boil. Remove onions from the heat and gradually stir in the stock and wine. Season to taste with salt and pepper.
5. Simmer, partially covered, for 30-40 minutes, skimming occasionally. Adjust seasoning.
6. Just before serving, stir in the cognac. Serve with rounds of French bread and a sprinkling of grated cheese if desired.

Baked Onion

Baked onions are the ideal vegetable side dish to accompany roast dinners. The slow cooking tempers the onion flavor. Recipe serves 4.

Ingredients:

4 large onions
Salt and pepper
Butter

Method:

1. Preheat oven to 260 degrees F (130 degrees C). Place unpeeled onion in baking tray with 1 inch (2.5 cm) of water.
2. Bake for 2 hours or until onions are soft when squeezed.
3. When cooked, pull skins back and cut off at base. Serve with salt, pepper and butter.

Mango Fool Dessert

With its decorative whipped cream and fresh fruit topping, this easy mango dessert is the perfect conclusion to a special family meal or dinner party, especially since it can be made up to 1 day ahead and kept, covered, in the refrigerator. Recipe serves 4.

Ingredients:

2 x 5 1/2 ounce (170 g) cans mango pulp
2 tablespoons icing sugar
2 teaspoons dark rum
1/4 teaspoon ground cinnamon
1/2 pint (300 ml) carton thickened cream

Method:

1. Combine mango, sifted icing sugar, rum and cinnamon in medium bowl. Beat cream in small bowl with electric mixer until firm peaks form.
2. Reserve 1/3 cup whipped cream for decoration. Fold remaining cream into mango mixture; mix well, pour into 4 serving glasses, cover, refrigerate 30 minutes.
3. Decorate with the reserved cream and fresh fruit.

Cheesy Fish Puffs

Any kind of fresh white fish fillets may be used in this recipe. Puffs can be eaten hot or cold but I always serve them hot for dinner accompanied with carrots, peas, potatoes and tartar sauce. Recipe serves 4.

Ingredients:

12 1/2 ounces (400 g) white fish fillets
1 tablespoon lemon juice
2 teaspoons tomato paste
1/2 cup grated fresh Parmesan cheese
2 tablespoons chopped fresh parsley
12 ounce (375 g) packet frozen puff pastry, thawed
1 egg, lightly beaten
1 tablespoon milk

Method:

1. Remove skin and bones from fish. Process fish, juice and paste until smooth. Transfer fish mixture to a medium bowl, add cheese and parsley, mix well.
2. Cut pastry in half, roll out one half pastry on a lightly floured surface to a 9 x 13 inch (22 x 32 cm) rectangle. Cut pastry into 8 even sized rectangles. Spread fish mixture evenly over each rectangle leaving a 1/2 inch (1 cm) border.
3. Roll out remaining pastry to 10 x 14 inch (26 x 36 cm) rectangle, cut pastry into 8 even sized rectangles.
4. Brush edges of each filled pastry rectangle with water, place other pastry rectangles over fish mixture, press edges together firmly. Pinch edges to make a frill.
5. Place puffs onto greased oven tray, cut 3 small slits in top of each puff, brush with combined egg and milk. Bake in moderately hot oven for about 15 minutes or until golden brown.

Apple and Fruit Mince Tart

This delicious tart is best served on the day it is made. Serve warm or cold for dessert with whipped cream. Recipe serves 4.

Ingredients:

3/4 cup bottled fruit mince
1 egg, lightly beaten
5 ounce (150 g) packaged sweet short pastry flan
1 apple, thinly sliced
Icing sugar

Method:

1. Combine fruit mince and egg in medium bowl, mix well. Pour mixture evenly into pastry flan, arrange apple slices decoratively over top.
2. Bake in moderate oven for about 50 minutes or until filling is set. Dust lightly with sifted icing sugar.

Confetti Chicken Salad Sandwich

Red capsicum, corn and spring onions add crunchiness, color and vitamins to this healthy and spicy chicken sandwich. At Christmas time, use left-over cold turkey as a specially tasty alternative to chicken. Recipe makes 4 sandwiches.

Ingredients:

2 cups diced cooked chicken or turkey
1 small red pepper (capsicum), cored, seeded and finely chopped
1/2 cup frozen corn kernels, thawed and drained
2 spring onions, including tops, sliced
1/2 cup natural low-fat yogurt
1/4 teaspoon ground cumin
8 slices wholegrain bread

Method:

1. In a large bowl, combine the chicken, capsicum, corn, spring onions, yogurt and cumin. Spread about 1/4 cup of the chicken mixture on each of 4 bread slices. Top with the remaining bread slices and cut each sandwich
in half.

Chicken and Asparagus Variation: Omit the capsicum, spring onions and cumin. Remove the tough ends from 3 ounces (80 g) fresh asparagus and cut into 1 inch (2.5 cm) pieces. Boil for 3-5 minutes and let cool. Combine with remaining ingredients. Or use well-drained canned asparagus.

Cottage Cheese and Chives Variation: Substitute 1/2 cup low-fat cottage cheese for the yogurt and substitute 1 teaspoon finely chopped chives for the cumin.

Sausage and Vegetable Stir-Fry

Cook stir-fry close to serving time in either a conventional or microwave oven. Serve with boiled rice for a healthy but inexpensive family dinner. Recipe serves 4.

Ingredients:

2 tablespoons oil
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
1 onion, chopped
8 ounces (250 g) cauliflower
1 red pepper (capsicum), chopped
1 green pepper (capsicum), chopped
1 stick celery, chopped
2 tablespoons sesame seeds
4 Continental sausages, sliced
1 1/2 tablespoons cornflour
1 cup water
1/3 cup dry sherry
1 1/2 tablespoons sweet chili sauce
1 1/2 tablespoons hoi sin sauce
2 tablespoons light soy sauce

Method:

1. Heat oil in wok or large frying pan, add garlic, ginger and onion, stir over heat for about 1 minute (or microwave on High for about 2 minutes) or until onion is just soft.
2. Cut cauliflower into florets, add to pan with remaining vegetables and sesame seeds and stir over high heat for 3 minutes (or microwave on High for about 4 minutes) or until vegetables are just tender.
3. Add sausages, stir over heat until heated through. Blend cornflour with water in small bowl, add to pan with remaining ingredients, stir over medium heat for about 2 minutes (or microwave on High for about 3 minutes) or until sauce boils and thickens.