Creamy Chocolate Mousse

Chocolate mousse has long been a well-established favorite for easy dinner-party desserts, and the recipe given on this page is a beauty. Recipe serves 4.

Ingredients:

4 ounces (125 g) dark chocolate
4 eggs, separated
1 1/4 cups cream
1 tablespoon brandy

Method:

1. Chop chocolate roughly, put into top of double saucepan; stir over hot water until melted.
2. Remove from heat, cool a little, then blend in egg yolks, one at a time. Beat until mixture is smooth and thick.
3. Fold in whipped cream, brandy, then softly beaten egg whites.
4. Spoon into individual serving dishes, refrigerate until firm.
5. To serve, top with a little whipped cream and grated chocolate.

Curried Chicken and Apple Sandwich

Sweet, sour, spicy and creamy flavors intermingle in this substantial pita-bread sandwich. Recipe makes 4 sandwiches.

Ingredients:

1/4 cup low-calorie (kilo joule) mayonnaise
1/4 cup natural low-fat yogurt
1/4 teaspoon curry powder
1/8 teaspoon cayenne pepper
1 clove garlic, crushed
2 cups diced cooked chicken
5 spring onions, including tops, chopped
1 large green or red capsicum (pepper), cored, seeded and chopped
1 small Golden or Red Delicious apple, cored and diced
2 tablespoons finely chopped fresh coriander or 2 tablespoons finely chopped parsley mixed with 1/4 teaspoon dried coriander
Lettuce leaves
4 wholemeal pita rounds, halved

Method:

1. In a medium-sized bowl, whisk together the mayonnaise, yogurt, curry powder, cayenne pepper and garlic. Add the chicken, spring onions, capsicum, apple and coriander and combine thoroughly.
2. Tuck several lettuce leaves into each pita half, then stuff with the filling. Cover with plastic food wrap and chill until ready to serve. Will keep, refrigerated, for up to 2 days.

Aioli

This traditional garlic sauce can be used as a salad dressing or as a dip. Recipe serves 3-4.

Ingredients:

8 cloves garlic
2 egg yolks
White pepper and salt
1 teaspoon Dijon mustard
Juice of 1 medium lemon
1 1/4 cups olive oil

Method:

1. Peel garlic and puree in a food processor or blender.
2. Add egg yolks, mustard, salt and pepper to taste. Process until smooth.
3. With machine running, gradually add oil in a steady stream. Continue blending until sauce is thick and glossy.
4. Store in the refrigerator covered with plastic wrap until ready to use.

Macaroni Beef and Vegetables

Try this tasty one-pot meal of macaroni, ground beef and mixed vegetables for an easy mid-week dinner. Serve with warm crusty bread. Recipe serves 4.

Ingredients:

1 tablespoon oil
1 onion, chopped
1/2 teaspoon chili powder
1 pound (500 g) ground beef (mince)
2 teaspoons French mustard
14 ounce (440 g) can tomato soup
1 1/4 cups water
3 1/2 ounces (100 g) pasta
2 cups frozen mixed vegetables

Method:

1. Heat oil in large saucepan, add onion, cook until soft. Add chili and beef, stirring until beef is cooked. Add mustard, soup, water, pasta and vegetables; stir well. Bring to the boil, reduce heat, simmer, uncovered, stirring occasionally, for about 15 minutes or until pasta is cooked.

Individual Cherry Pies

These scrumptious fruit pies made with canned cherries are easy to make and a dream to eat. Serve warm for dessert with whipped cream, if liked. Recipe serves 4.

Ingredients:

13 ounce (410 g) can red cherries, drained
3/4 cup milk
2 tablespoons sugar
1/4 cup Bakeo (or similar prepared) pastry mix
1/2 (15 g) ounce butter
2 eggs
1/2 teaspoon vanilla essence
2 teaspoons sugar, extra
1/4 teaspoon cinnamon

Method:

1. Cut cherries in half, place in 4 ovenproof dishes (1/2 cup capacity).
2. In small bowl of electric mixer combine milk, sugar, pastry mix, butter, eggs and essence, beat until smooth. Pour mixture over cherries, bake in moderate oven 10 minutes, sprinkle with combined extra sugar and cinnamon; bake further 15 minutes.

Celery and Fish Casserole

Any type of boneless white fish fillets may be used in this casserole. You will need to cook 2/3 cup of rice. Recipe serves 4.

Ingredients:

2 cups cooked rice
2 ounces (60 g) butter
1 red capsicum (pepper), sliced
3 sticks celery, sliced
4 ounces (125 g) mushrooms, sliced
1/3 cup all-purpose (plain) flour
13 ounce (410 g) can condensed cream of celery soup
2/3 cup cream
1/2 cup water
1 1/2 pound (750 g) white fish fillets, cubed
1/2 cup grated tasty cheese

Method:

1. Spoon rice over base of a shallow ovenproof dish. Melt butter in a large saucepan, add capsicum, celery and mushrooms; cook, stirring constantly for about 3 minutes or until tender.
2. Sprinkle flour into pan, cook, stirring, 1 minute. Combine soup, cream and water in a large jug, stir into pan, stir until mixture boils and thickens.
3. Add fish, reduce heat, simmer 3 minutes. Pour sauce over rice, top with cheese, bake in a moderate oven for about 10 minutes or until cheese is melted and golden.