Ricotta Cream

Sweetened and whipped low-fat ricotta cheese is a good substitute for cream as a topping for desserts such as fresh or poached fruits, sweet pancakes or a slice of cheesecake. Recipe serves 4-5.

Ingredients:

8 ounce (250 g) tub smooth low-fat ricotta cheese
1 tablespoon sugar (or sugar substitute)
1 teaspoon vanilla essence

Method:

1. Combine all the ingredients in a mixing bowl.
2. Whisk with an electric beater until the mixture is light and fluffy.
3. Refrigerate until required, and serve cold.

Tip: Ricotta cheese is noted for its sweet 'eggy' flavor. It is excellent as a sweet filling, and as a savory filling for pasta such as cannelloni.

Easy Strawberry Tea Bread

Fresh strawberries give this light and fruity tea bread the subtle taste of summer. Recipe makes 1 loaf.

Ingredients:

6 1/2 ounces (200 g) strawberries, hulled
1 teaspoon lemon juice
1 1/2 cups self-rising (raising) flour
1 teaspoon baking powder
6 ounces (175 g) polyunsaturated margarine spread
3/4 cup caster sugar
3 large eggs
8 teaspoons marmalade

Method:

1. Preheat oven to 350 degrees F (180 degrees C). Grease a 2 pound (1 kg) loaf tin and line with non-stick baking paper.
2. Put the hulled strawberries into a food processor or blender with the lemon juice. Mix for 30 seconds, or until the fruit is just pureed. Alternatively, put the berries and lemon juice into a mixing bowl and mash with a fork.
3. Sift the flour and baking powder into a mixing bowl. Add the margarine, sugar, eggs and marmalade. Beat well with a wooden spoon to a smooth, soft consistency. Lightly stir in the strawberry puree with a metal spoon or plastic spatula, being careful not to beat the mixture.
4. Spoon the mixture into the prepared tin and level the surface. Bake for 1 hour, or until a warm skewer inserted into the center of the loaf comes out clean.
5. Allow the loaf to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely. Slice and serve plain or with strawberry, or any other berry conserve.

Tip: Make sure the strawberries are ripe and juicy as under-ripe strawberries have less flavor and sweetness. For a stronger strawberry flavor, add 8 teaspoons of strawberry conserve at Step 3.

Cucumber and Tomato Salsa

This fresh and spicy cucumber and tomato salsa is delicious served with chicken, poached or grilled fish, or with homemade pita chips. Recipe serves 4.

Ingredients:

1 small cucumber, peeled and finely diced
2 medium tomatoes, finely diced
1 small Spanish (red) onion, finely diced
1 tablespoon finely chopped fresh coriander
1 small red chili (seeds discarded), chopped finely
1/4 cup freshly squeezed lemon juice

Method:

1. In a bowl, combine the cucumber, tomatoes, onion, coriander and chili together.
2. Pour the lemon juice over.
3. Cover, and marinate in the refrigerator for 1/2-1 hour.
4. Stir the salsa before serving.

Variation: Substitute 1/2 small capsicum, diced, for the hot chili; or add 1-2 tablespoons of corn kernels.

Tip: To peel one tomato, remove the core and slash the skin vertically in three or four places. Place the tomato on a microwave-safe roasting rack, and cook on High (100%) for 45 seconds. Allow to stand to cool slightly (1-2 minutes), then peel.

Cauliflower and Pepper Pickles

Made from fresh whole cauliflower, onions and red pepper, these quick and easy to make spicy vegetable pickles will keep for a year if stored in a cool, dark place. Recipe makes about 4 cups.

Ingredients:

1 medium cauliflower
2 medium onions
1 medium red pepper (capsicum)
1 tablespoon coarse cooking salt
1 cup white vinegar
1/2 cup sugar
1/2 teaspoon ground allspice
2 whole cloves
2 bay leaves
1 tablespoon curry powder
1 tablespoon dry mustard
1 tablespoon seeded mustard
1 teaspoon turmeric
1 tablespoon plain flour
1/4 cup white vinegar, extra

Method:

1. Cut cauliflower into small florets, chop onions and pepper into similar sized pieces. Place all vegetables in large bowl, sprinkle with salt, mix well, cover, stand overnight.
2. Next day, rinse well under cold water; drain well. Combine vinegar, sugar, allspice, cloves and bay leaves in large pan, bring to boil, add vegetables, cover, simmer about 20 minutes or until vegetables are just tender; stir occasionally.
3. Blend remaining ingredients in bowl with extra vinegar, stir into vegetable mixture, stir over heat until mixture boils and thickens. Pour into hot sterilized jars; seal while hot.

Parsnip Chips

These crisp fried vegetable treats are an easy and delicious alternative to potato chips. Recipe serves 4 as a side dish.

Ingredients:

6 parsnips
Oil for frying

Method:

1. Peel parsnips or scrub and leave skins on. Cut as for thin chips.
2. Heat oil in a saucepan or deep fryer until very hot, but not smoking.
3. Carefully immerse parsnips in the oil and cook until golden.
4. Remove with a slotted spoon or tongs and drain on absorbent paper. Serve hot.

Macadamia Nut Cookies

These favorite bush nuts add richness and crunch to these easy to make cookies. Recipe makes 30 cookies.

Ingredients:

4 ounces (125 g) unsalted butter, softened
2/3 cup light brown sugar
1 cup macadamia nuts, coarsely chopped
4 teaspoons coffee and chicory essence
1 1/4 cups self-rising (raising) flour
1/4 teaspoon ground ginger

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Grease 2 large baking trays with melted butter.
2. In a mixing bowl, beat the butter and sugar together with an electric mixer until light and creamy in texture.
3. Add the macadamia nuts and coffee and chicory essence and stir to combine. Sift the flour and ginger over the mixture; mix well until evenly combined.
4. Roll the mixture into pieces the size of a walnut with clean cold hands. Place the pieces 2 inches (5 cm) apart on prepared trays. Press each piece down with the tines of a fork to flatten into a neat round.
5. Bake for 10-12 minutes, until golden. Stand the baking trays on wire cooling racks for a few minutes until the cookies are firm, then transfer them to the rack with a palette knife, to cool completely.

Tip: Store macadamia nuts in the refrigerator to keep them fresh. Their oil content will turn stale and rancid if the nuts are stored at room temperature.

Pork, Rice and Lentil Salad

This high-protein salad is easy to make, and you cook it in just one pot, so there is hardly any cleaning up. Recipe serves 4-6.

Ingredients:

3 cups water
1 cup dried lentils, sorted and rinsed
3 cloves garlic, crushed
3 strips lemon zest, 2 inches (2 cm) long by 1/4 inch (5 mm) wide
1/2 cup long-grain white rice
1 cup frozen green peas
6 radishes, halved and thinly sliced
4 ounces (125 g) cooked pork, cut into thin strips
1 1/2 tablespoons lemon juice

Method:

1. In a large saucepan, bring the water to the boil. Add the lentils, garlic and lemon zest. Cover and simmer over low heat for 5 minutes. Add the rice, cover and simmer for 17 minutes, stirring occasionally with a fork. Add the peas, cover and simmer for a further 3 minutes or until the rice, lentils and peas are tender.
2. Transfer to a large bowl and stir in the radishes, pork and lemon juice. Serve at room temperature or chilled. Will keep, refrigerated, for 2 days.