Herby Potato Bake

Unlike many potato bakes this one does not have a creamy sauce. Hence it is a healthy alternative and more suitable to serve with the family meal. Recipe serves 6.

Ingredients:

4 large or 6 medium potatoes
3/4-1 cup chicken or beef stock
Olive or vegetable oil
Dried rosemary leaves
Dried thyme leaves

Method:

1. Peel and slice potatoes thinly. Brush a deep ovenproof dish with oil.
2. Arrange a layer of potato slices, overlapping slightly, in the base of the dish. Brush with oil and sprinkle with thyme and rosemary. Arrange another layer of potato and continue the process until all the potato is used.
3. Boil the stock and pour over the potatoes. The stock should come about 3/4 up the potato. Brush the top layer of potato with a good layer of oil and sprinkle with more herbs.
4. Bake in a preheated 400 degree F (200 degree C) oven for 50-60 minutes or until potatoes are cooked.

Danish Pastries with Ricotta Cheese

These easy and sweet yeast pastries are filled with a light and creamy ricotta mixture. Enjoy with an afternoon cup of tea or as a dessert. Recipe makes 10 pastries.

Ingredients:

4 cups all-purpose (plain) flour
Pinch of salt
1 ounce (30 g) unsalted butter, diced
1/4 cup caster sugar
Sachet rapid rise yeast
2 large eggs, beaten
8 ounces (250 g) unsalted butter, softened
Beaten egg, to glaze
Filling:
4 ounces (125 g) ricotta cheese
1/2 cup caster sugar
2 teaspoons lemon juice
1/2 teaspoon grated orange rind

Method:

1. Sift the flour and salt into a large mixing bowl. Add the diced butter and rub in with fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, yeast, eggs and about 3/4 - 1 cup cold water, until a soft dough forms.
2. Put the dough on a lightly floured work surface and knead for 5 minutes, or until smooth. Roll out to a 15 x 10 inch (38 x 25 cm) rectangle. Spread the butter over the middle third of the dough. Fold the other two-thirds over the buttered third, to give 3 layers. Seal the edges with a rolling pin. Cover with oiled clear plastic wrap and chill for 1 hour.
3. Roll the layered dough out to the same size as the original rectangle; fold into 3. Repeat the rolling and folding process 3 more times. Cover with plastic wrap and chill for a further 30 minutes.
4. Meanwhile, make the filling. Put the cheese, sugar, lemon juice and orange rind into a bowl. Stir well to combine.
5. Roll out the dough to the same size as before. Cut into ten 15 x 1 inch (38 x 2.5 cm) strips. Roll each strip into a rope and coil into a 'cup' shape, moulding together to seal. Place shaped pastries on 2 baking trays. Brush bases with beaten egg. Put the filling into the center of each, dividing evenly.
6. Preheat oven to 440 degrees F (220 degrees C). Cover the pastries with oiled plastic wrap and leave to rise in a warm place for 20 minutes.
7. Brush the pastries with the beaten egg to glaze. Bake for 15-20 minutes, or until golden. Serve warm.

Pork Spareribs Chinese-Style

Spareribs are one of the most popular Chinese dishes and this is a very simple and good recipe. Serves 4-6.

Ingredients:

1 side pork spareribs
1 clove garlic, crushed
1 medium-sized piece of fresh ginger
2 tablespoons brown bean sauce
3 tablespoons vegetable oil
3/4 cup water
1 tablespoon sugar
2 teaspoons cornflour
2 or 3 spring onions, finely chopped

Method:

1. Chop spareribs into 1 inch (2.5 cm) portions and trim excess fat.
2. Mix brown bean sauce, garlic and ginger into a sauce. Bring oil to medium/high heat in a wok, blend in sauce and quickly add spareribs. Continue to stir-fry for about 1 minute.
3. Add sugar and water and bring immediately to boil, then simmer for 20 minutes.
4. Mix cornflour with 1 tablespoon of water and add to wok, stir-frying with a little more heat to glaze contents all over. This should take only 1 or 2 minutes. Serve immediately on heated dish, garnished with spring onions.

Apple and Ginger Tart

This easy and delicious dessert tart has a crunchy ginger base filled with smooth apple and is topped with glazed apple slices. Recipe serves 6.

Ingredients:

8 ounce (250 g) packet ginger nut cookies (biscuits)
3 1/2 ounces (100 g) unsalted butter
Filling:
1/4 cup white sugar
1 ounce (25 g) unsalted butter
Juice of 1 large lemon
1 pound (500 g) cooking apples. peeled, cored and sliced
Topping:
2 eating apples, peeled, cored and thinly sliced
8 teaspoons white sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground mixed spice
1/4 cup apricot jam

Method:

1. Put the cookies in a food processor and mix until crumbled, or place in a strong clean plastic food storage bag and crush by beating with a rolling pin.
2. Melt the butter in a saucepan over a medium heat. Stir in the cookie crumbs until well combined. Press the mixture evenly over the base and up the side of a 9 inch (22 cm) loose-bottomed flan tin. Chill for 20 minutes.
3. For the filling, put the sugar, butter and half the lemon juice in a stainless steel pan. Heat over a low heat until melted. Stir in the apples and stew over a medium heat, stirring occasionally, until pulpy and thick. Remove from heat and cool completely. Preheat the oven to 350 degrees F (180 degrees C).
4. For the topping, toss the apple slices in the remaining lemon juice. Mix together the sugar, ginger and mixed spice.
5. Spread the filling in the cookie crumb base. Arrange the apple slices over the top in circles. Sprinkle the spiced sugar mixture over the slices.
6. Bake for 20 minutes, or until the apple slices are golden and tender.
7. Warm the jam until runny then sieve it. Brush the jam over the apples. Remove the tart from the tin and serve warm or cold.