Cheesy Mushroom Chicken

This simple main of fried chicken breast fillets topped with a creamy mushroom sauce is an easy mid-week dinner solution. Serve with steamed vegetables. Recipe serves 4.

Ingredients:

3 ounces (90 g) butter
4 chicken breast fillets
1 1/2 tablespoons all-purpose (plain) flour
2 cups milk
1/2 cup cream
1 cup grated tasty cheese
1 pound (500 g) mushrooms, sliced

Method:

1. Melt butter in frying pan, add chicken, cook on both sides until tender; remove from pan, keep warm.
2. Add flour to pan, cook, stirring, 1 minute. Add combined milk, cream and cheese, stir over heat until cheese melts and sauce thickens.
3. Stir in mushrooms, cook further 1 minute. Pour sauce over chicken and serve.

Microwave Strawberry Cheesecake

You can use raspberries, boysenberries or any other fresh berry fruits for this easy dessert. You can also use stoned cherries. Recipe serves 8 to 10.

Ingredients:

Muesli base:
2 cups toasted or untoasted muesli
1 cup rolled oats
1/2 cup wholemeal flour
2 ounces (60 g) polyunsaturated margarine
1/4 cup water
Filling:
1 3/4 pound (28 ounces/875 g) ricotta or cottage cheese
2 eggs
1 tablespoon cornflour
2 ounces (60 g) sugar
1 tablespoon lemon juice
1 tablespoon unsweetened apple juice concentrate
1 teaspoon vanilla
10 ounces (300 g) fresh or frozen strawberries
1 tablespoon arrowroot

Method:

1. To make up the base: Mix all ingredients in a mixer or food processor until evenly moistened, then press into a 11 to 12 inch (28 to 30 cm) flan dish.
2. Blend the cheese, eggs, cornflour, sugar and liquids until smooth. Pour into the flan case and microwave, elevated and uncovered, for 20 to 25 minutes on High. (If necessary, shield edges with foil halfway through cooking.) The middle should still be rather soft when it is done. Allow to cool.
3. Mix the strawberries with arrowroot and a little water (more if using fresh strawberries). Microwave in a covered dish on High for 2 to 4 minutes, stirring every 30 to 60 seconds, until thickened and clear. Spread quickly over cheesecake and chill.

Chicken and Pepper Casserole

You will need a size 15 barbecued chicken for this easy and delicious casserole. Directions for cooking in a microwave oven are also included. Recipe serves 4.

Ingredients:

1 tablespoon oil
1 onion, sliced
1 green pepper, sliced
14 ounce (440 g) can cream of chicken soup
1/2 cup sour cream
3 pound (Size 15/1.5 kg) barbecued chicken

Method:

1. Heat oil in a saucepan, add onion and pepper, cook, stirring, until soft (or microwave on High for about 2 minutes). Stir soup and cream into saucepan; mix well.
2. Remove chicken meat from bones, place chicken into an ovenproof dish, pour soup mixture over chicken, cover, bake in a moderate oven for about 35 minutes or until heated through (or microwave on High for about 15 minutes).

Artichokes with Hollandaise Sauce

Fresh boiled artichokes with a classic Hollandaise sauce is a simple but elegant vegetable side to serve on any occasion. Using a blender makes this dish very easy to prepare. Recipe serves 4.

Ingredients:

4 artichokes
1/2 cup lemon juice
4 egg yolks
4 ounces (125 g) unsalted butter, melted
Salt and pepper to taste
1 tablespoon lemon juice

Method:

1. Slice the stem off the artichokes. Remove and discard the coarse outer leaves then cut 1/3 off from the top. Snip off any remaining thorny tips.
2. Place stem end up in 1 inch (2.5 cm) boiling water, to which 1/2 cup lemon juice has been added. Cover and simmer for 30 minutes.
3. When cooked, remove from pot, drain and keep warm on serving plates.
4. Put egg yolks into blender or food processor. Cover and process for 1 minute.
5. Add the melted butter, which has been brought to the boil, in a slow steady stream with the motor going and the lid partially covering the top of the blender processor. Add the lemon juice, salt and pepper.

Potato Beef Pot Pie

A tasty ground beef pie with a cheesy potato topping that is cheap, easy to make and always popular with my family for dinner. Recipe serves 4.

Ingredients:

1 tablespoon oil
1 onion, chopped
1 carrot, grated
1 pound (500 g) ground beef (mince)
1 cup frozen peas
1/4 cup water
1 small beef stock cube, crumbled
1 cup cooked rice
1/2 cup barbecue sauce
2 cups mashed potato
1 cup grated tasty cheese
1/2 cup packaged breadcrumbs
Paprika for sprinkling

Method:

1. Heat oil in large saucepan, add onion and carrot, cook, stirring, until onion is soft (or microwave on High for 3 minutes), add beef and cook until well browned (or microwave on High for 8 minutes).
2. Add peas, water, stock cube and rice, bring to the boil, reduce heat, simmer, covered, for about 15 minutes or until meat is tender (or microwave on High for about 15 minutes); stir in sauce.
3. Pour mixture into a 10 cup capacity ovenproof dish, top with mashed potato, cheese and breadcrumbs. Bake in moderate oven for minutes or until golden brown, sprinkle paprika over top.

Herbed Cheese Spread

This creamy spread tastes every bit as good as a bought full-fat herb cheese but it is lower in fat and calories (kilo joules) and much less expensive. Serve it on crackers, accompanied by fruit, or in a rye bread sandwich. Recipe makes 1 cup.

Ingredients:

1 whole clove garlic
8 ounces (250 g) low-fat cottage cheese
1/4 cup parsley leaves
1/4 teaspoon dried basil, crumbled
Black pepper to taste
1 1/2 tablespoons snipped fresh chives or spring onion tops

Method:

1. In a small saucepan of boiling water, cook the garlic for 1 minute. Drain off the water and transfer the garlic to a food processor of blender.
2. Add the cottage cheese, parsley, basil, pepper and chives to the food processor and blend for 30 seconds or until smooth. Cover and refrigerate for 2 hours to let the flavors merge. Will keep, covered and refrigerated, for up to 10 days.

Sun-Dried Tomato Variation: In Step 2, add 1 teaspoon sun-dried tomatoes, finely chopped. Reduce the amount of fresh chives to 1 tablespoon.

Avocado Variation: In Step 2, add 1 medium-sized ripe avocado and 1 medium-sized ripe tomato, skinned and chopped. Substitute 1/2 tablespoon fresh coriander for the basil and chives.

Crumbed Chicken Strips with Tomato Sauce

These fried strips of chicken breast fillets with a crunchy Parmesan-flavored coating and simple dipping sauce accompaniment are perfect for relaxed summer dinners. Serve with green salad. Recipe serves 4.

Ingredients:

4 chicken breast fillets
1/2 cup all-purpose (plain) flour
2 eggs, lightly beaten
1 cup stale white breadcrumbs
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
2 tablespoons oil
Tomato Sauce:
1 tablespoon oil
1 onion, chopped
1 tablespoon sweet chili sauce
2 bacon rashers, chopped
13 ounce (410 g) can tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano leaves
1/4 cup water
1 small chicken stock cube, crumbled

Method:

1. Cut chicken into long thin strips; toss lightly in flour, shake away excess flour, dip in eggs, then coat in combined breadcrumbs, cheese and parsley; refrigerate 10 minutes.
2. Heat oil in medium frying pan, add chicken, cook until golden and tender. Remove chicken from pan, drain on absorbent paper, serve with tomato sauce.
Tomato Sauce: Heat oil in medium saucepan, add onion, cook for about 2 minutes or until onion is soft. Stir in chili sauce, bacon, crushed tomatoes with juice, tomato paste, oregano, water and stock cube; bring to boil, reduce heat, simmer, uncovered, 10 minutes or until sauce thickens slightly.