Mushroom and Parmesan Fettuccine

This Italian-style pasta with a creamy mushroom sauce meal flavored with Parmesan cheese can be cooked and on the table in less than 30 minutes. Recipe serves 4.

Ingredients:

1 pound (500 g) Fettuccine
1 ounce (30 g) butter
2 onions, finely chopped
3 1/2 ounces (100 g) mortadella, chopped
7 ounces (200 g) mushrooms, thinly sliced
1/2 cup grated Parmesan cheese
1/2 pint (300 ml) carton sour cream
1/4 cup Italian dressing
1 tablespoon chopped parsley

Method:

1. Cook fettuccine in boiling water 10 minutes or until just tender; drain. Melt butter in frying pan, add onions, cook until lightly browned (or microwave on High 5 minutes).
2. Add mortadella and mushrooms, stir over heat until mushrooms are tender (or microwave on High 4 minutes). Add Parmesan cheese, sour cream, dressing and parsley, stir over heat 1 minute (or microwave on High 3 minutes). Stir into the fettuccine.

Rhubarb and Passion Fruit Flan

A creamy, custard-like topping hides the sweet stewed rhubarb and passion fruit filling in this irresistible baked dessert that's ever so easy to make. Serve with whipped cream, if desired. Recipe serves 4.

Ingredients:

3 ounces (90 g) butter, melted
1 1/2 cups sweet cookie (biscuit) crumbs
1/2 pint (300 ml) carton thickened cream
1/3 cup milk
3 eggs, lightly beaten
2 tablespoons caster sugar
1 teaspoon vanilla essence
Filling:
2 cups chopped fresh or frozen rhubarb
2 passion fruit
1/2 cup caster sugar
1/2 cup water

Method:

1. Combine butter and cookie crumbs in bowl. Press evenly over base and side of deep 9 inch (23 cm) flan tin. Bake in moderate oven 5 minutes; cool.
2. Spread filling over crust. Combine cream, milk, eggs, sugar and essence in bowl, beat with fork; pour over rhubarb. Bake in moderately hot oven about 30 minutes or until golden brown and set. Stand 10 minutes before serving.
3. Filling: Combine rhubarb, passion fruit pulp, sugar and water in pan, simmer, uncovered, about 15 minutes or until liquid has reduced and thickened; cool.

Chicken and Zucchini with Tomato Sauce

An easy dish of zucchini halves filled with a mixture of chopped chicken breast and vegetables with a tasty baked cheese topping. Serve with boiled rice for a complete meal. Recipe serves 4.

Ingredients:

8 large zucchini
1 ounce (30 g) butter
4 spring onions (scallions), chopped
1 clove garlic, crushed
3 chicken breast fillets, ground (minced)
2 teaspoons lemon juice
1 carrot, grated
1 tablespoon chopped parsley
3/4 cup grated tasty cheese
4 fl oz (120 ml) can tomato juice
1 teaspoon Worcestershire sauce

Method:

1. Place whole zucchini in saucepan of boiling water, boil 4 minutes, drain. Cut zucchini in half lengthwise, scoop out flesh and chop flesh finely.
2. Heat butter in frying pan, add spring onions and garlic, cook 1 minute. Add chicken, lemon juice and chopped zucchini flesh, cook 5 minutes, stirring constantly. Add carrot and parsley, cook further 1 minute.
3. Divide filling among zucchini, sprinkle with cheese. Bake in moderately hot oven 10 minutes. Heat tomato juice and Worcestershire sauce, pour over zucchini.