Stuffed Zucchini

This makes a delicious entree or side dish. It can be prepared hours in advance and baked just before serving. Recipe serves 4-6.

Ingredients:

6 medium zucchini
4 tablespoons bacon, finely chopped
4 tablespoons Bolognaise Sauce (commercially prepared or homemade)
2 small tomatoes, seeds removed and diced
4 tablespoons breadcrumbs
5 tablespoons Parmesan cheese, grated
2 teaspoons dried parsley flakes
1/2 teaspoon dried oregano leaves
Freshly ground black pepper
Salt

Method:

1. Place all ingredients except zucchini in a bowl and mix well.
2. Wash zucchini and cut in half length-wise. Scoop out seeds and a little of the flesh using a teaspoon.
3. Fill halves with filling.
4. Place on a lightly oiled baking tray and bake in a preheated 375 degree F (190 degree C) oven for 20 minutes or until the top is brown and the zucchini are tender.

Creamy Baked Peas

The creamy dressing on this vegetable dish makes it quite rich and suitable to serve as an entree. Use the freshest, sweetest peas for this recipe. Serves 6.

Ingredients:

6 spring onions, cut into dice
1 pound (500 g) shelled peas
1 teaspoon sugar
2 ounces (60 g) prosciutto, cut into strips
1/4 cup cream
1/4 cup natural yogurt
Ground black pepper to taste
Good pinch ground nutmeg

Method:

1. Boil the peas and onion in water with the sugar for 3 minutes. Drain.
2. Heat the cream, yogurt, salt, pepper and nutmeg, but don't bring to the boil.
3. Combine with the peas, onion and prosciutto.
4. Pour into an ovenproof dish and bake for 15 minutes at 350 degrees F (180 degrees C). Stir parsley through and serve.

Asparagus with Prosciutto and Cheese

Select evenly sized fresh asparagus spears for this easy and delicious entree. Recipe serves 4.

Ingredients:

24 asparagus spears, lightly steamed
24 small slices prosciutto, sliced very thinly
8 thin slices melting cheese (Raclette, Fontina or Mozzarella)

Method:

1. Roll each asparagus spear in prosciutto.
2. Arrange asparagus side by side on individual ovenproof plates (6 per plate).
3. Place in moderate preheated oven (400 degrees F/200 degrees C) or under grill until cheese is completely melted. Serve immediately.

Stuffed Artichokes

Like many vegetables, the artichoke lends itself to cooking well in the microwave oven. This dish makes a spectacular entree for an Italian dinner party. Recipe serves 2.

Ingredients:

2 large artichokes
1/2 lemon
3/4 cup chicken stock
1/2 cup finely chopped ham
1/4 cup dried breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted
1/4 cup Mozzarella cheese, grated
1 teaspoon dried oregano leaves
1 teaspoon freshly crushed garlic
1/4 teaspoon salt
Ground black pepper to taste

Method:

1. Cut base from artichokes so they sit flat. Rub the cut with lemon. Using a sharp knife, slice 1 inch (2.5 cm) off the top of the artichokes. Rub the top with lemon.
2. Trim off prickly point of each leaf. Rub with lemon.
3. Arrange the artichokes upright on a microwave safe plate. Pour in 1/2 cup of the stock and cover with cling wrap. Cook on full power until the stem end feels tender, about 12 minutes. Let the artichokes stand for 5 minutes.
4. combine the ham, breadcrumbs, Parmesan, butter, Mozzarella, oregano, garlic, salt, pepper and remaining 1/4 cup stock.
5. Halve each artichoke lengthwise. Scoop out the fuzzy choke and the small leaves in the center. Arrange the halves on a plate, stem ends facing the outer edge. Fill each half with the ham-crumb mixture and cover loosely.
6. Cook for 3 minutes at full power. Let stand for 3 minutes before serving.