Hot Trifle

Enjoying dessert without the guilt is easy with this healthy fruit trifle that is packed full of fiber. Recipe serves 4.

Ingredients:

3 1/2 ounces (100 g) plain sponge cake
2 x 14 ounce (450 g) cans boysenberries
1 tablespoon sweet sherry
1/4 cup custard powder
1 tablespoon caster sugar
1 1/4 cups skim milk
1/4 cup toasted muesli
1/4 cup All-Bran

Method:

1. Cut sponge cake into 4 rounds to fit bases of 4 ovenproof dish (3/4 cup capacity). Drain boysenberries, reserve 1/2 cup syrup.
2. Combine sherry and reserved syrup, pour over sponge in each dish. Divide boysenberries evenly among dishes.
3. Combine custard powder and sugar in small saucepan, gradually stir in milk. Whisk over high heat until mixture boils and thickens, reduce heat, simmer for 1 minute.
4. Spread custard evenly over berries. Sprinkle with combined muesli and All-Bran. Bake in moderate oven for about 10 minutes or until heated through.

Genoese Bean and Potato Bake

Vegetables play a major role in Italian cuisine. This delightful combination of potatoes and fresh green beans may be served with any meat dish or on its own as an appetizer. Recipe serves 6.

Ingredients:

1 pound (500 g) potatoes
1 pound (500 g) green beans
2 eggs
1/2 cup grated Parmesan cheese
2 tablespoons chopped Italian parsley
2 tablespoons chopped dill
Freshly ground black pepper
1 cup fresh breadcrumbs
2 tablespoons olive oil

Method:

1. Peel and roughly chop potatoes. Cook in boiling water until tender; drain and mash.
2. Meanwhile, top and tail beans, chop roughly and cook in boiling water until tender; drain. Mash, blend or process until roughly mashed.
3. Combine potatoes and beans with lightly beaten eggs, Parmesan cheese, parsley, dill and pepper.
4. Spoon into 6 x 1 cup ramekins dishes or spread into a 9 inch (23 cm) pie plate or 1 quart (1 L) dish. Sprinkle with combined breadcrumbs and oil. Bake in moderate oven (350 degrees F/180 degrees C) for 30 minutes or until heated through and lightly browned.

Apple Pudding

One of my family's favorite desserts, this apple pudding is just too easy to make. Serve with packaged or homemade custard, whipped cream or ice cream. Recipe serves 4.

Ingredients:

4 apples, peeled and sliced
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
4 ounces (125 g) butter
1/2 cup caster sugar
2 eggs
1 tablespoon water
1 cup self-rising (raising) flour
Icing sugar

Method:

1. Arrange apple slices over base of greased ovenproof dish (6 cup capacity), sprinkle with sugar and cinnamon.
2. Cream butter and sugar in small bowl with electric mixer until light and fluffy, add eggs 1 at a time, beating until combined after each addition. Add water, beat until just combined. Fold in sifted flour.
3. Pour mixture over apples, bake in moderate oven for about 40 minutes or until pudding is golden brown and apples are soft. Dust with sifted icing sugar.

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.