Chinese Spinach with Noodles

This easy Chinese stir-fry is a meal in itself. Recipe serves 4.

Ingredients:

1 pound (500 g) Chinese spinach
4 tablespoons vegetable oil
1/2 onion, finely diced
2 cloves garlic, crushed
1 1/2 teaspoons freshly chopped ginger
1/4 cup soy sauce
1 1/2 tablespoons dry sherry
2 tablespoons chicken stock
1 teaspoon sugar
1 pound (500 g) noodles
2 tablespoons butter or oil

Method:

1. Wash and drain the spinach. Discard tough part of stems and roughly chop leaves and stems.
2. Heat oil in a wok or large fry pan. Add the onion, garlic and ginger. Cook for 1/2 minute then add the spinach. Toss to coat in the oil, cooking for 1 1/2 minutes.
3. Add the soy sauce, sherry, chicken stock and sugar and stir-fry for a further 2-3 minutes.
4. In the meantime, cook the noodles in boiling water. Add to spinach along with the butter or oil and toss until well combined. Add more soy sauce or chicken stock if required. Serve hot.

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.

Pumpkin and Ginger Streusel

An easy if somewhat unusual dessert with a crunchy streusel topping that proves vegetables truly are delicious. Serve warm with custard. Recipe serves 4.

Ingredients:

1 1/2 pound (750 g) pumpkin, peeled
1/2 cup sugar
2 cups water
2 tablespoons chopped glace ginger
Streusel Topping:
1/4 cup brown sugar
1/4 cup all-purpose (plain) flour
1/2 cup rolled oats
1 teaspoon ground ginger
2 ounces (60 g) butter

Method:

1. Cut pumpkin into 1 inch (2.5 cm) pieces. Combine sugar and water in medium saucepan, stir over medium heat for about 3 minutes (or microwave on High for about 3 minutes) or until sugar is dissolved. Add pumpkin to syrup, simmer, uncovered, for about 15 minutes (or microwave on High for about 10 minutes) or until pumpkin is soft, drain; reserve 1/2 cup syrup.
2. Combine pumpkin and ginger in medium bowl, spoon into 4 ovenproof dishes (3/4 cup capacity), top with reserved syrup, sprinkle with streusel topping. Bake in moderate oven about 20 minutes or until golden and heated through.
3. Streusel Topping: Combine sugar, flour, oats and ginger in medium bowl, then rub in the butter with your fingertips.

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.