Gingered Fruit Salad

This delicious dried fruit salad can be made 1 week ahead; keep, covered, in refrigerator. Serve cold for dessert with whipped cream and shredded orange rind, if liked. Recipe serves 4.

Ingredients:

2 cups water
1/4 teaspoon ground ginger
1 teaspoon grated orange rind
2 tablespoons orange juice
1/2 cup caster sugar
12-13 ounce (400 g) packet dried fruit salad

Method:

1. Combine water, ginger, rind, juice and sugar in medium saucepan, stir over low heat until sugar is dissolved. Bring to boil, add fruit, reduce heat, simmer, uncovered, for about 10 minutes or until fruit is plump; stir occasionally.
2. Remove from heat, transfer mixture to medium bowl, cool to room temperature, cover, refrigerate.

Oven Fried Crumbed Fish

Any kind of white fish fillets can be used for this dish that can also be cooked in a microwave oven. Serve with a salad and lemon and lime slices for an easy dinner. Recipe serves 4.

Ingredients:

4 white fish fillets
1 cup milk
2 cloves garlic, crushed
2 cups stale breadcrumbs
1 cup chopped fresh parsley
1 cup grated fresh Parmesan cheese
2 ounces (60 g) butter, melted

Method:

1. Place fish in single layer in shallow dish. Combine milk and garlic, pour over fish, stand 15 minutes, turning occasionally. Drain fish, then coat firmly with combined crumbs, parsley and cheese.
2. Place fish onto greased oven tray, drizzle with melted butter, bake in hot oven for 15 minutes (or microwave on High for about 4 minutes) or until fish is tender.

Caramel Banana Ice Cream

This dessert can be made 1 day ahead; keep, covered, in freezer. I use Cottees' Hot Caramel Fudge. Recipe serves 4.

Ingredients:

1 1/2 cups Corn Flakes
1 quart (litre) vanilla ice cream
1/3 cup coconut
2 medium bananas, thinly sliced
2 tablespoons caramel fudge sauce

Method:

1. Lightly crush Corn Flakes in plastic bag with rolling pin. Combine crushed Corn Flakes, softened ice cream, coconut and bananas in large bowl.
2. Gently swirl fudge sauce through ice cream mixture. Spoon mixture into 4 dishes (1 cup capacity), freeze until firm.

Decorate with whipped cream, extra banana and toasted coconut, if desired.

Beef and Pasta Bake

Economical ground beef and pasta combine deliciously in this budget-conscious family dinner. Bake can be partially cooked in the microwave oven. Serve with vegetables. Recipe serves 4.

Ingredients:

1 onion, chopped
13 ounce (410 g) can tomatoes
1/2 teaspoon dried mixed herbs
1 pound (500 g) ground beef (mince)
1 clove garlic, crushed
1 tablespoon tomato paste
1 small beef stock cube, crumbled
1/2 cup water
2 tablespoons cornflour
1/4 cup water, extra
1 cup risoni pasta
2 ounces (60 g) butter
2 tablespoons all-purpose (plain) flour
2 cups milk
1 egg, lightly beaten
1/2 cup grated tasty cheese
1/3 cup packaged breadcrumbs

Method:

1. Place onion, undrained crushed tomatoes, mixed herbs, beef, garlic, tomato paste, stock cube and water in medium saucepan; cook, uncovered, over medium heat, for about 20 minutes (or microwave on High for about 12 minutes) or until mixture is thickened slightly.
2. Blend cornflour with extra water, stir into pan, bring to boil, boil for about 3 minutes (or microwave on High for about 2 minutes) or until sauce is thickened. Pour sauce into an ovenproof dish (8 cup capacity).
3. Add pasta to large saucepan of boiling water, boil, uncovered, for 12 minutes (or microwave on High for about 15 minutes) or until pasta is cooked; drain well.
4. Melt butter in medium saucepan, stir in flour, stir over medium heat 1 minute (or microwave on High 1 minute), remove from heat, gradually stir in milk, stir over high heat (or microwave on High for about 3 minutes) until mixture boils and thickens. Stir pasta and egg into sauce.
5. Pour pasta mixture over beef sauce. Sprinkle with combined cheese and crumbs, bake in moderate oven 15 minutes or until cheese has melted.

Apricot Roly Poly Dessert

This delicious dessert made with chopped dried apricots is best if cooked just before serving. Accompany with whipped cream and fresh fruit. Recipe serves 4.

Ingredients:

1 cup dried apricots, chopped
2 tablespoons caster sugar
1/4 teaspoon ground cinnamon
1 1/2 cups self-rising (raising) flour
3 ounces (90 g) butter
1/4 cup water, approximately
Milk

Method:

1. Place apricots in medium bowl, cover with boiling water, stand 20 minutes; drain well. Combine apricots, sugar and cinnamon in medium bowl; mix well.
2. Sift flour into medium bowl, rub in butter, add enough water to mix to a firm dough. Knead dough on lightly floured surface until smooth. Roll out dough to a 10 x 13 inch (25 x 33 cm) rectangle, spread evenly with apricot mixture, brush edges with milk.
3. Roll up dough from long side to enclose filling, cut into 8 slices. Place slices 2 inches (5 cm) apart on a greased oven tray. Bake in moderately hot oven 20 minutes or until pastry is lightly browned.

Seafood Chowder

Chowder can be cooked either on the stove top or in a microwave oven. Any type of boneless white fish fillets may be used. Recipe serves 4.

Ingredients:

1 ounce (30 g) butter
1 onion, chopped
2 tablespoons all-purpose (plain) flour
2 potatoes, diced
2 small chicken stock cubes, crumbled
4 cups (1 litre) water
8 ounces (250 g) boneless white fish fillets, chopped
10 ounce (310 g) can corn kernels, drained
6 ounce (200 g) can peeled shrimp (prawns), drained
2/3 cup milk
2 teaspoons lemon juice

Method:

1. Melt butter in medium saucepan (or microwave on High 30 seconds), add onion, stir over medium heat for about 3 minutes (or microwave on High for about 3 minutes) or until onion is soft.
2. Stir in flour, cook 1 minute (or microwave on High 1 minute). Add potatoes and combined stock cubes and water, bring to boil, reduce heat, simmer for about 8 minutes (or microwave on High for about 10 minutes) or until potatoes are tender.
3. Stir in fish, corn, shrimp, milk and lemon juice, simmer for about 5 minutes (or microwave on High for about 3 minutes) or until fish is cooked. Serve sprinkled with dill, if desired.

Raspberry Custard

Fresh, frozen or canned raspberries can be used for this dessert. Decorate with whipped cream and extra raspberries, if desired. Recipe serves 4.

Ingredients:

6 ounces (200 g) raspberries
1/3 cup custard powder
1/3 cup caster sugar
2 cups milk

Method:

1. Blend or process raspberries until pureed, push through sieve to remove seeds. Combine custard powder and sugar in medium saucepan, gradually stir in milk, stir over medium heat until mixture boils and thickens.
2. Remove from heat, add raspberry puree, stir until well combined. Pour mixture into 4 glasses. Refrigerate until set.