Thursday, June 26, 2008

Tomato Broccoli Bake


This easy pasta and vegetables combination is as equally suited to vegetarians as it is to those who enjoy the occasional meatless main. Bake can be prepared several hours ahead. Recipe serves 4.

Ingredients:

4 ounces (125 g) macaroni
1 ounce (30 g) butter
1 onion, sliced
1 stick celery, sliced
1 clove garlic, crushed
8 ounces (250 g) broccoli
13 ounce (410 g) can tomatoes
1 small chicken stock cube, crumbled
2 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano leaves
1 1/2 cups grated tasty cheese

Method:

1. Add macaroni gradually to large saucepan of boiling water, boil rapidly, uncovered, for 10 minutes or until just tender; drain.
2. Melt butter in a large saucepan, add onion, celery and garlic, cook until onion is tender. Cut broccoli into florets. Add broccoli, undrained crushed tomatoes, stock cube, parsley and oregano to pan, bring to boil, reduce heat, simmer 3 minutes; add macaroni and half the cheese; mix well.
3. Pour into a greased ovenproof dish (8 cup capacity), sprinkle top with remaining cheese. Bake in a moderate oven for about 20 minutes.

Fruit and Nut Bars


Try serving these delightful dried fruit and nut bars hot or cold for dessert with whipped cream or ice cream. Equally delicious on their own. Recipe makes 4 large or 8 small bars.

Ingredients:

1 cup self-rising (raising) flour, sifted
1 cup coconut
3/4 cup brown sugar
1/3 cup chopped dried apricots
1/4 cup walnuts, chopped
1/4 cup sultanas
4 ounces (125 g) butter, melted
1 egg, lightly beaten

Method:

1. Lightly grease an 8 inch (20 cm) square cake pan. Combine all ingredients in a large bowl; mix well. Press into prepared pan. Bake in a moderate oven for 25 minutes or until golden brown.

Fisherman's Pie


Any type of boneless fish fillets may be used for this pie, which should be prepared close to serving time. Serve with steamed green vegetables. Recipe serves 4.

Ingredients:

1 pound (500 g) boneless fish fillets
6 ounce (200 g) can peeled shrimp (prawns), drained
1 1/2 ounces (45 g) butter
2 spring onions (scallions), chopped
1/4 cup all-purpose (plain) flour
2 teaspoons seeded mustard
1 cup milk
1 teaspoon chopped fresh dill
1/3 cup cream
1 tablespoon grated Parmesan cheese
Potato Topping:
1 pound (500 g) potatoes, peeled, chopped
1/4 cup milk
1 ounce (30 g) butter
2 tablespoons grated Parmesan cheese

Method:

1. Poach, steam or microwave fish until tender, cut into large pieces. Place fish and shrimp over base of a 9 inch (23 cm) pie dish.
2. Melt butter in medium saucepan, add spring onions, stir over medium heat 1 minute (or microwave on High for about 2 minutes) or until onions are soft. Stir in flour over medium heat 1 minute (or microwave on High for 1 minute). Gradually stir in combined mustard and milk, stir over high heat for about 3 minutes (or microwave on High for about 3 minutes) or until mixture boils and thickens. Stir in dill and cream.
3. Pour sauce over fish and top evenly with potato topping, sprinkle with cheese. Bake in moderate oven about 20 minutes or until pie is heated through and lightly browned.
Potato Topping: Boil, steam or microwave potatoes until tender, drain. Mash potatoes, add milk, butter and cheese, mix well.

Chocolate Hazelnut Pudding


Serve this yummy chocolate dessert warm or cold with custard, whipped cream or ice cream. Cook pudding close to serving time. Recipe serves 4.

Ingredients:

1 cup self-rising (raising) flour
4 ounces (125 g) dark chocolate, melted
1 ounce (30 g) butter, melted
1 cup milk
1/2 cup brown sugar
1/4 cup chocolate hazelnut spread
1 cup boiling water
1/2 cup chopped hazelnuts
Icing sugar

Method:

1. Sift flour into large bowl, make well in center, stir in combined chocolate, butter and milk. Pour mixture into greased, deep ovenproof dish (6 cup capacity).
2. Combine brown sugar and hazelnut spread in medium bowl, gradually add water, stir until smooth, gently pour over mixture in dish, sprinkle with hazelnuts.
3. Bake in moderately hot oven for about 40 minutes. Dust with icing sugar, serve immediately.

Beef Patties with Corn Relish Sauce


Another easy and economical recipe using ground beef. Serve patties with either a salad or mashed potatoes and steamed vegetables. Sauce can be made up to 2 days ahead. Recipe serves 4.

Ingredients:

1 pound (500 g) ground beef (mince)
1/2 cup seasoned stuffing mix
3 spring onions (scallions), chopped
1 egg, lightly beaten
All-purpose (plain) flour
2 ounces (60 g) butter
Corn Relish Sauce:
2 tablespoons corn relish
1/2 cup water
1 small beef stock cube, crumbled
3 teaspoons cornflour
1 tablespoon water, extra

Method:

1. Combine beef, stuffing mix, spring onions and egg in a large bowl. Divide evenly into 4 patties. Coat patties with flour, shake away excess.
2. Heat butter in large frying pan, cook patties on each side for about 3 minutes or until cooked through; drain on absorbent paper. Serve patties with corn relish sauce.
Corn Relish Sauce: Combine relish, water and stock cube in a small saucepan, bring to boil. Stir in cornflour blended with extra water, bring to boil, reduce heat, simmer, uncovered, for about 1 minute or until sauce thickens slightly.