Pita Pockets with Satay Bean Shoot Salad

This makes a delicious snack or easy light lunch. It can also be served, without the bread, as a salad with meat or fish. For picnics: dressing and bean shoot mixture can be made ahead and stored in a snap lock bag ready to be put into pita bread at the picnic. Recipe makes 8 pita breads.

Ingredients:

8 wholemeal pita breads
2 packets mung bean shoots
10 spring onions, finely sliced
1 red pepper (capsicum), finely diced
11 ounces (350 g) white button mushrooms, finely sliced
8 ounces (250 g) redskin roasted peanuts
Dressing:
1/2 cup olive oil and 3 tablespoons vinegar (mixed together to make vinaigrette)
1/2 cup crunchy peanut butter
1-2 tablespoons satay sauce
Lemon juice to taste
Garnish:
Handful redskin peanuts
Fresh mustard cress or coriander sprigs

Method:

1. Cut pita bread in halves, crosswise. Set aside.
2. Combine bean shoots, spring onions, pepper and mushrooms in a large bowl. Toss well. Add peanuts, setting some aside for garnish.
3. Combine vinaigrette, peanut butter and satay sauce in a food processor and process well. Add extra satay sauce or lemon juice to taste.
4. Add dressing to bean shoot mixture and toss gently.
5. Fill pita bread halves with salad and serve on individual plates or a large platter. Garnish with peanuts and mustard cress or coriander.

Harvard Beets

The orange juice and vinegar dressing emphasizes the beetroot flavor in this easy and colorful vegetable side dish salad, which can be served hot or cold. Recipe serves 6.

Ingredients:

2 pound (1 kg) beetroot, well rinsed
1/2 cup sugar
5 tablespoons red wine vinegar
1/4 cup fresh orange juice
2 teaspoons cornflour
Salt to taste
Freshly ground black pepper to taste
1 tablespoon butter
Grated zest of 2 oranges

Method:

1. Place beets in a saucepan, cover with cold water and bring to the boil. Reduce heat to a simmer, cover and cook until tender, 40-50 minutes. Drain and rinse under cold water to cool.
2. Remove skins and cut into 1/4 inch (1/2 cm) dice. There should be 4 cups. Place in a serving bowl.
3. Combine sugar, vinegar, orange juice, cornflour, salt and pepper in a saucepan. Whisk well and bring to the boil over a medium heat, whisking constantly until the mixture is clear and thickened, about 4-5 minutes.
4. Whisk in the butter and zest. Cook until butter has melted. Remove from heat.
5. Pour sauce over beetroot. Toss. Serve hot or at room temperature.

Garlic Butter

Fresh garlic butter is a great topping for steaks, hamburgers, grilled (broiled) fish or chicken and is a handy shortcut to Garlic Bread. It can also be used to enrich soups, stews and sauces, and in sandwiches, makes a welcome and tasty change from plain butter.

Ingredients:

1/2 cup butter, softened
3-6 cloves of garlic, unpeeled
Salt and pepper

Method:

1. Cream the butter until light and fluffy.
2. Blanch the garlic in boiling water for 1 minute, drain and peel.
3. Crush the garlic to a fine paste with a pinch of salt and gradually mix in the softened butter.
4. Season with salt and pepper to taste, wrap in foil and chill until needed.

Variations:

Parsley Garlic Butter: add 1 1/2 tablespoons of chopped fresh parsley.
Herb and Garlic Butter: add 1 1/2 tablespoons of chopped fresh mixed herbs.
Mustard Garlic Butter: add 1 tablespoon of mild French mustard.
Horseradish Garlic Bitter: add 1 tablespoon of grated fresh horseradish.
Chili Garlic Butter: add chili powder to taste, and 2 teaspoons of tomato puree (paste).
Tomato Garlic Butter: add 1 tablespoon of tomato puree (paste).

Mini Prosciutto Pizzas

These easy individual prosciutto and mozzarella cheese-topped pizzas on crusty bread roll or pita bread bases make great light meals or snacks. Recipe serves 4.

Ingredients:

2 crusty bread rolls, cut in half
3 tablespoons tomato puree
8 small slices prosciutto
4 slices mozzarella cheese, 3/4 inch (5 mm) thick
2 tablespoons finely chopped red pepper (capsicum)
2 tablespoons chopped fresh parsley

Method:

1. Preheat oven to 350 degrees F (180 degrees C). Spread each half roll with tomato puree. Top with two slices of prosciutto, then add cheese. Combine red pepper and parsley in a small bowl and sprinkle a quarter of mixture over each roll.
2. Arrange rolls on a baking sheet. Bake for 10 minutes or until cheese has melted. Serve at once.

Variations:

Pita pizzas: Slit small pita breads in half through the middle. Arrange on baking sheets with the soft bread uppermost. Top as suggested above or with thinly sliced tomatoes, onions and crisp fried bacon. Omit the mozzarella; sprinkle with grated Cheddar cheese instead. Bake as suggested above.

Lemon Beef Stew

Easy enough to make for a mid-week dinner, this simple one-pot, oven-baked beef stew of cubed steak, chopped vegetables and seasonings will make a big impression on family and friends. Recipe serves 4.

Ingredients:

1 tablespoon oil
2 pound (1 kg) beef chuck steak, cut into cubes
2 large onions, chopped
2 lemons, peeled and chopped
1 medium green capsicum (pepper), cored, seeded and cut into rings
12 1/2 ounce (425 g) can tomatoes
2 teaspoons Worcestershire sauce
Salt and pepper

Method:

1. Pour the oil into a shallow baking dish and add the beef and onions. Put into a preheated hot oven, 450 degrees F (230 degrees C), and cook for 30 minutes or until the beef is browned on all sides, stirring frequently.
2. Reduce the heat to moderate, 350 degrees F (180 degrees C). Cover the meat with the chopped lemons and green capsicum rings. Mix together the tomatoes with their juice, Worcestershire sauce and salt and pepper to taste and pour over the top. Return to the oven and cook for a further 1 1/2 hours or until the meat is tender. If necessary, add a little water to the dish if it seems too dry during the cooking.

Spiced Pear and Walnut Cake

Scrumptious warm or cold, this easy cake with an optional glazed fresh fruit and walnut topping makes a handsome dessert offering after a meal with friends. Serve with custard or cream. Recipe serves 10-12.

Ingredients:

6 1/2 ounces (200 g) butter, softened
1 1/3 cups sugar
3 eggs
1/2 cup sour cream (light sour cream is fine)
1 1/2 cups self-rising (raising) flour
1/2 cup wholemeal flour
1 teaspoon mixed spice
1/2 cup chopped, toasted walnuts
2 pears, cored and sliced (peeled or unpeeled)
Optional Topping:
1 pear, cored and sliced
6 - 8 walnut halves
2 tablespoons golden syrup
1 tablespoon butter
Squeeze of lemon juice

Method:

1. Preheat oven to 375 degrees F (170 degrees C). Line a 9 inch (23 cm) spring form cake tin. Cream butter and sugar until pale. Beat in the eggs one at a time, then beat in sour cream. Fold in the flours, spice and walnuts.
2. Spread the mixture evenly in tin. Arrange the pear slices on top and bake until a skewer inserted into the center comes out clean (about 40 minutes). If desired, the cake can be decorated before serving with a glazed pear and walnut topping.
To make the topping: Place all the ingredients in a pan. Toss together over moderate heat until pears and nuts are glazed. Arrange mixture in the center of the cake.