Green Pepper and Spring Onion Spread

Bursting with vitamin C, peppers (capsicum) have crunchy, moist flesh that makes them an ideal raw component in spreads. Recipe makes 1 1/4 cups.

Ingredients:

2 spring onions, sliced
1/4 cup finely chopped green pepper (capsicum)
1 cup Creamy Yogurt Spread or thick Greek yogurt
Black pepper to taste

Method:

1. In a small bowl, mix together the spring onions, pepper and yogurt spread. Stir in the pepper. Cover and refrigerate for 1 hour before serving.

Spicy Red Pepper Variation: Substitute 1/4 cup red pepper for the green capsicum and 2 drops Tabasco or chili sauce, or to taste, for the black pepper.

Chinese Cabbage with Ham

This easy Chinese vegetable stir-fry is perfect for using up leftover cooked ham. Recipe serves 4.

Ingredients:

1 small leek
10 ounces (315 g) Chinese cabbage
11 ounces (345 g) cooked ham
2 cloves garlic
3/4 inch (2 cm) fresh root (green) ginger
1/4 cup sunflower or corn oil
Salt to taste
Freshly milled pepper
1 tablespoon medium sherry
2 teaspoons cornflour
1/2 cup vegetable stock
3 tablespoons soy sauce

Method:

1. Trim leek, slit length-wise and wash thoroughly under cold, running water to remove grit and mud between layers. Shake dry. Cut into thin rings.
2. Separate Chinese cabbage leaves. Wash each leaf thoroughly under cold, running water and drain. Cut leaves into thin strips, discarding stalks.
3. Cut ham into thin strips, removing any fat and gristle.
4. Crush garlic on to plate with garlic press. Peel, slice and finely chop ginger.
5. Heat oil in wok until hot, but not smoking. Add ham, garlic and ginger and stir-fry for 1 minute.
6. Mix in leek and strips of Chinese cabbage leaves and stir-fry for 5 minutes. Season lightly with salt and pepper. Moisten with sherry.
7. Mix cornflour with stock and soy sauce until smooth. Add to vegetables in wok. Bring to boil. Reheat until piping hot, stirring. Adjust seasoning to taste.
8. Serve straight away with rice or rice noodles.

Blueberry Muffins

These easy muffins, studded with succulent fresh berries, are best served warm. Recipe makes 12 muffins.

Ingredients:

2 cups self-rising (raising) flour
3 1/2 ounces (100 g) unsalted butter
1/2 cup caster sugar
1 teaspoon grated lemon rind
2 large eggs, beaten
8 teaspoons milk
4 ounces (125 g) blueberries

Method:

1. Preheat oven to 350 degrees F (180 degrees C). Lightly grease 12 muffin tins or stand large paper cases on a baking tray.
2. Sift the flour into a large mixing bowl. Rub in the butter lightly with your fingers. Stir in the sugar and lemon rind.
3. Beat the eggs and milk together, then add to the flour mixture. Mix in with a wooden spoon until combined.
4. Spoon the muffin mixture into the prepared tins or paper cases. Make a hollow in the center of each muffin with a teaspoon and carefully spoon in the blueberries.
5. Bake for 15-20 minutes, or until well risen and springy to the touch.
6. Turn out the muffins and leave to cool slightly on a wire rack. Serve warm.

Tip: You can use other fresh fruits in the muffins, depending on what is available. Try cherries, raspberries or blackcurrants. If using frozen fruit, thaw and drain well before using.

Artichoke Vinaigrette

Fresh artichokes are a wonderful spring-time vegetable and a real treat - especially when simply boiled and served warm with a lemon vinaigrette dressing. Recipe serves 4 as an appetizer or side dish.

Ingredients:

4 artichokes
2 lemons
1/3 cup virgin olive oil
2 teaspoons smooth Dijon mustard
1 teaspoon black pepper

Method:

1. Rinse artichokes well in cold water. Chop off the stalks and pop them into a pan of boiling water. Squeeze in the juice of a lemon and, for added flavor, drop in the peel as well. Put a plate on top of the artichokes to keep them under the water and boil for 40 minutes.
2. While they are cooking, make the dressing by mixing the olive oil with the mustard, pepper and the juice of the other lemon. Stir well.
3. To test if the artichokes are cooked, pierce the base with a fork. It should be soft. Leave them to drain upside down for a few minutes, then pour over the dressing.
4. To eat, pull out a leaf at a time and suck the fleshy part at the base. When you've enjoyed this experience, you'll find the succulent heart of the vegetable waiting for you. Remove the furry choke before eating the heart.

Chocolate Chip Banana Bread

Chunks of chocolate are scattered through this easy and delicious banana tea bread. Recipe makes 1 loaf.

Ingredients:

3 large ripe bananas
Juice of 1 lemon
2 cups self-rising (raising) flour
1 teaspoon baking powder
5 ounces unsalted butter, softened
5 ounces (150 g) light brown sugar
2 large eggs, beaten
3/4 cup plain chocolate chips

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Grease a 2 pound (1 kg) loaf tin with butter; line with greaseproof or non-stick baking paper.
2. In a bowl, mash the bananas with the lemon juice and set aside. Sift the flour and baking powder together onto a sheet of greaseproof paper.
3. In a mixing bowl, beat the butter and sugar together with a wooden spoon or electric mixer until light and creamy. Add the eggs a little at a time, beating well after each addition.
4. Carefully fold half the flour mixture into the egg mixture. Fold in the mashed bananas, then the remaining flour mixture and the chocolate chips. Transfer the mixture to the prepared tin; spread level.
5. Bake for 1 hour, or until a warm skewer inserted in the center of the tea bread comes out clean.
6. Leave to cool in the tin for 10 minutes. Turn out, remove paper and cool on a wire rack.

Tip: If you do not have any chocolate chips, make your own by chopping a dark chocolate bar into small chunky pieces.

Turkey Curry with Celery and Carrots

Unlike most curries, this quick and healthy turkey breast fillet and vegetable stir-fry takes just minutes to cook. Recipe serves 4.

Ingredients:

1 medium head celery
10 ounces (315 g) small carrots
1 pound (500 g) turkey breast fillet
3 tablespoons sunflower or corn oil
Freshly milled pepper
3 teaspoons Korma or Madras curry powder
3 tablespoons soy sauce
1/2 cup chicken stock
1 tablespoon seedless raisins
Salt to taste

Method:

1. Separate celery into sticks, reserving leaves. Remove and discard tough outer strings from each with vegetable knife or peeler. Cut celery into very thin slices. Coarsely chop leaves.
2. Cut carrots into thin slices.
3. Skin turkey breast if necessary. Cut flesh into thin strips.
4. Heat oil in wok until hot, but not smoking. Add turkey breast strips and stir-fry briskly until they start to turn golden. Sprinkle with pepper and curry powder.
5. Add celery and carrots to wok and mix well with turkey. Moisten with soy sauce and stock. Stir in raisins. Simmer for 3 minutes. Adjust seasoning. Sprinkle with chopped celery leaves.
6. Serve with rice or vermicelli noodles.

Apple Turnovers

These canned fruit and frozen prepared puff pastry treats are very easy to make and taste yummy. Recipe makes 16 turnovers.

Ingredients:

4 sheets frozen pre-rolled butter puff pastry, thawed
Beaten egg, to glaze
Caster sugar, to sprinkle
Filling:
1 lb 10 oz (780 g) can pie apples
4 teaspoons cornflour
1 teaspoon ground cinnamon
1/3 cup sultanas

Method:

1. Preheat the oven to 440 degrees F (220 degrees C). Grease 2 large baking trays with melted butter.
2. For the filling, mix the pie apples to a puree in a food processor or blender. In a bowl, combine the puree with cornflour, cinnamon and sultanas. Mix well.
3. Place the pastry sheets on a lightly floured work surface. Cut each sheet into quarters to make a total of sixteen smaller squares.
4. Spread the filling equally over the center of each pastry square. Take care not to overfill each square.
5. Lightly brush the edges of each pastry square with cold water, then fold each in half diagonally, to make 16 triangles. Pinch the edges together to seal, then decorate by pressing with a fork.
6. Put the turnovers on the baking trays. Brush with beaten egg and sprinkle with sugar. Bake for 12 minutes or until golden brown and puffed.
7. Transfer to a wire cooling rack. Serve warm sprinkled with extra caster sugar.

Tip: For homemade apple sauce, peel, core and slice 1 pound (500 g) Granny Smith cooking apples in a heavy-based pan. Add 1/4 cup white sugar and 1/4 cup water. Bring to the boil over a medium heat; cover and stew over a medium-low heat for 15 minutes, or until soft and fluffy. Cool slightly and puree in a food processor or beat well with a fork.