Green Salad Primavera

This easy Italian-style gathering of green vegetables, pasta and button mushrooms takes zing from lemon and a slight bite from mustard. Serve cold. Recipe makes 4 to 6 servings.

Ingredients:

6 1/2 ounces (200 g) of fresh spinach spiral pasta or 5 ounces (150 g) dried
4 ounces (125 g) shelled fresh green peas, blanched
4 ounces (125 g) small string-less green beans, blanched
6 1/2 ounces (200 g) asparagus cut into 1 1/2 inch (4 cm) lengths, blanched
6 1/2 ounces (200 g) broccoli florets, blanched
2 small zucchini (courgettes) sliced diagonally, blanched
2 ounces (60 g) snow peas, blanched
2 ounces (60 g) button mushrooms, halved
1/4 cup (60 ml) olive oil
1 1/2 tablespoons fresh lemon juice
1 teaspoon Dijon-style mustard
1 tablespoon finely chopped fresh tarragon
Freshly ground black pepper

Method:

1. Cook pasta in boiling salted water until al dente. Drain, rinse under cold water and drain again. Transfer to a bowl. Stir through a little olive oil to prevent the pasta from sticking together.
2. Add blanched vegetables and mushrooms to pasta.
3. Combine oil, lemon juice, mustard, tarragon and pepper. Pour dressing over vegetables. Toss lightly to coat. Can be served immediately, but is better if refrigerated for 1 to 2 hours first.

Cauliflower and Broccoli Salad

Fresh cauliflower and broccoli demonstrate the versatility of vegetables in this easy cold salad offering . Recipe serves 10 to 12 as a side dish.

Ingredients:

1 pound (500 g) cauliflower
1 pound (500 g) broccoli
1 cup (250 ml) vinaigrette dressing
1 to 2 teaspoons French mustard
1 teaspoon capers, chopped
Tabasco sauce, to taste
Paprika, to taste

Method:

1. Wash cauliflower and broccoli. Separate into florets. Steam or microwave broccoli and cauliflower separately until tender but crisp. Drain and cool.
2. Combine dressing with mustard, capers and Tabasco sauce.
3. Arrange cooked vegetables and mustard in a serving dish. Spoon dressing over. Cover and chill until serving. Serve sprinkled with paprika.

Peach and Custard Cake

This easy, eat-anytime fresh peach and custard cake becomes a delicious dessert when served with whipped cream. Recipe serves 6.

Ingredients:

1/3 cup custard powder

1 cup brown sugar, firmly packed

1 cup milk

2 teaspoons butter

1 egg

4 ounces (125 g) butter, extra

2/3 cup caster sugar

2 eggs, extra

2 cups self-rising (raising) flour

2/3 cup milk

1 pound (500 g) peaches, peeled

Method:

1. Combine custard powder and brown sugar in saucepan, gradually stir in milk, cook, stirring, until mixture boils and thickens. Stir in butter and egg, cool to room temperature.

2. Cream softened extra butter and caster sugar until light and fluffy, beat in extra eggs one at a time. Stir in sifted flour alternately with milk.

3. Spread half the cake mixture over base of greased and lined deep 8 inch (20 cm) square cake pan. Spread evenly with custard, top with sliced peaches, spread evenly with remaining cake mixture. Bake in moderate oven 50 minutes, reduce to slow, cook a further 30 minutes.

4. Cool to room temperature in pan before turning onto wire rack. Dust with sifted icing sugar.

Fruit Salad with Mango Cream

You can't beat freshly made fruit salad for an easy summer dessert - unless, of course, you use brandy to flavor the fruit and add a generous dollop (or two) of creamy mango and passion fruit topping! Recipe serves 4.

Ingredients:

2 mangoes, sliced
1 kiwi fruit, sliced
8 ounces (250 g) raspberries (or any other berries)
1 tablespoon brandy
2 passion fruit
Mango Cream:
1 mango
3/4 cup thickened cream

Method:

1. Place mangoes, kiwi fruit and raspberries into 4 individual serving dishes. Sprinkle brandy over fruit, refrigerate until ready to serve. Top with mango cream and passion fruit pulp.
Mango Cream: Process or blend mango pulp until smooth. Beat cream until firm peaks form, fold in mango puree.

Mushroom and Parmesan Fettuccine

This Italian-style pasta with a creamy mushroom sauce meal flavored with Parmesan cheese can be cooked and on the table in less than 30 minutes. Recipe serves 4.

Ingredients:

1 pound (500 g) Fettuccine
1 ounce (30 g) butter
2 onions, finely chopped
3 1/2 ounces (100 g) mortadella, chopped
7 ounces (200 g) mushrooms, thinly sliced
1/2 cup grated Parmesan cheese
1/2 pint (300 ml) carton sour cream
1/4 cup Italian dressing
1 tablespoon chopped parsley

Method:

1. Cook fettuccine in boiling water 10 minutes or until just tender; drain. Melt butter in frying pan, add onions, cook until lightly browned (or microwave on High 5 minutes).
2. Add mortadella and mushrooms, stir over heat until mushrooms are tender (or microwave on High 4 minutes). Add Parmesan cheese, sour cream, dressing and parsley, stir over heat 1 minute (or microwave on High 3 minutes). Stir into the fettuccine.

Rhubarb and Passion Fruit Flan

A creamy, custard-like topping hides the sweet stewed rhubarb and passion fruit filling in this irresistible baked dessert that's ever so easy to make. Serve with whipped cream, if desired. Recipe serves 4.

Ingredients:

3 ounces (90 g) butter, melted
1 1/2 cups sweet cookie (biscuit) crumbs
1/2 pint (300 ml) carton thickened cream
1/3 cup milk
3 eggs, lightly beaten
2 tablespoons caster sugar
1 teaspoon vanilla essence
Filling:
2 cups chopped fresh or frozen rhubarb
2 passion fruit
1/2 cup caster sugar
1/2 cup water

Method:

1. Combine butter and cookie crumbs in bowl. Press evenly over base and side of deep 9 inch (23 cm) flan tin. Bake in moderate oven 5 minutes; cool.
2. Spread filling over crust. Combine cream, milk, eggs, sugar and essence in bowl, beat with fork; pour over rhubarb. Bake in moderately hot oven about 30 minutes or until golden brown and set. Stand 10 minutes before serving.
3. Filling: Combine rhubarb, passion fruit pulp, sugar and water in pan, simmer, uncovered, about 15 minutes or until liquid has reduced and thickened; cool.

Chicken and Zucchini with Tomato Sauce

An easy dish of zucchini halves filled with a mixture of chopped chicken breast and vegetables with a tasty baked cheese topping. Serve with boiled rice for a complete meal. Recipe serves 4.

Ingredients:

8 large zucchini
1 ounce (30 g) butter
4 spring onions (scallions), chopped
1 clove garlic, crushed
3 chicken breast fillets, ground (minced)
2 teaspoons lemon juice
1 carrot, grated
1 tablespoon chopped parsley
3/4 cup grated tasty cheese
4 fl oz (120 ml) can tomato juice
1 teaspoon Worcestershire sauce

Method:

1. Place whole zucchini in saucepan of boiling water, boil 4 minutes, drain. Cut zucchini in half lengthwise, scoop out flesh and chop flesh finely.
2. Heat butter in frying pan, add spring onions and garlic, cook 1 minute. Add chicken, lemon juice and chopped zucchini flesh, cook 5 minutes, stirring constantly. Add carrot and parsley, cook further 1 minute.
3. Divide filling among zucchini, sprinkle with cheese. Bake in moderately hot oven 10 minutes. Heat tomato juice and Worcestershire sauce, pour over zucchini.