Cheesy Mushroom Chicken

This simple main of fried chicken breast fillets topped with a creamy mushroom sauce is an easy mid-week dinner solution. Serve with steamed vegetables. Recipe serves 4.

Ingredients:

3 ounces (90 g) butter
4 chicken breast fillets
1 1/2 tablespoons all-purpose (plain) flour
2 cups milk
1/2 cup cream
1 cup grated tasty cheese
1 pound (500 g) mushrooms, sliced

Method:

1. Melt butter in frying pan, add chicken, cook on both sides until tender; remove from pan, keep warm.
2. Add flour to pan, cook, stirring, 1 minute. Add combined milk, cream and cheese, stir over heat until cheese melts and sauce thickens.
3. Stir in mushrooms, cook further 1 minute. Pour sauce over chicken and serve.

Microwave Strawberry Cheesecake

You can use raspberries, boysenberries or any other fresh berry fruits for this easy dessert. You can also use stoned cherries. Recipe serves 8 to 10.

Ingredients:

Muesli base:
2 cups toasted or untoasted muesli
1 cup rolled oats
1/2 cup wholemeal flour
2 ounces (60 g) polyunsaturated margarine
1/4 cup water
Filling:
1 3/4 pound (28 ounces/875 g) ricotta or cottage cheese
2 eggs
1 tablespoon cornflour
2 ounces (60 g) sugar
1 tablespoon lemon juice
1 tablespoon unsweetened apple juice concentrate
1 teaspoon vanilla
10 ounces (300 g) fresh or frozen strawberries
1 tablespoon arrowroot

Method:

1. To make up the base: Mix all ingredients in a mixer or food processor until evenly moistened, then press into a 11 to 12 inch (28 to 30 cm) flan dish.
2. Blend the cheese, eggs, cornflour, sugar and liquids until smooth. Pour into the flan case and microwave, elevated and uncovered, for 20 to 25 minutes on High. (If necessary, shield edges with foil halfway through cooking.) The middle should still be rather soft when it is done. Allow to cool.
3. Mix the strawberries with arrowroot and a little water (more if using fresh strawberries). Microwave in a covered dish on High for 2 to 4 minutes, stirring every 30 to 60 seconds, until thickened and clear. Spread quickly over cheesecake and chill.

Chicken and Pepper Casserole

You will need a size 15 barbecued chicken for this easy and delicious casserole. Directions for cooking in a microwave oven are also included. Recipe serves 4.

Ingredients:

1 tablespoon oil
1 onion, sliced
1 green pepper, sliced
14 ounce (440 g) can cream of chicken soup
1/2 cup sour cream
3 pound (Size 15/1.5 kg) barbecued chicken

Method:

1. Heat oil in a saucepan, add onion and pepper, cook, stirring, until soft (or microwave on High for about 2 minutes). Stir soup and cream into saucepan; mix well.
2. Remove chicken meat from bones, place chicken into an ovenproof dish, pour soup mixture over chicken, cover, bake in a moderate oven for about 35 minutes or until heated through (or microwave on High for about 15 minutes).

Artichokes with Hollandaise Sauce

Fresh boiled artichokes with a classic Hollandaise sauce is a simple but elegant vegetable side to serve on any occasion. Using a blender makes this dish very easy to prepare. Recipe serves 4.

Ingredients:

4 artichokes
1/2 cup lemon juice
4 egg yolks
4 ounces (125 g) unsalted butter, melted
Salt and pepper to taste
1 tablespoon lemon juice

Method:

1. Slice the stem off the artichokes. Remove and discard the coarse outer leaves then cut 1/3 off from the top. Snip off any remaining thorny tips.
2. Place stem end up in 1 inch (2.5 cm) boiling water, to which 1/2 cup lemon juice has been added. Cover and simmer for 30 minutes.
3. When cooked, remove from pot, drain and keep warm on serving plates.
4. Put egg yolks into blender or food processor. Cover and process for 1 minute.
5. Add the melted butter, which has been brought to the boil, in a slow steady stream with the motor going and the lid partially covering the top of the blender processor. Add the lemon juice, salt and pepper.