Lemon Beef Stew

Easy enough to make for a mid-week dinner, this simple one-pot, oven-baked beef stew of cubed steak, chopped vegetables and seasonings will make a big impression on family and friends. Recipe serves 4.

Ingredients:

1 tablespoon oil
2 pound (1 kg) beef chuck steak, cut into cubes
2 large onions, chopped
2 lemons, peeled and chopped
1 medium green capsicum (pepper), cored, seeded and cut into rings
12 1/2 ounce (425 g) can tomatoes
2 teaspoons Worcestershire sauce
Salt and pepper

Method:

1. Pour the oil into a shallow baking dish and add the beef and onions. Put into a preheated hot oven, 450 degrees F (230 degrees C), and cook for 30 minutes or until the beef is browned on all sides, stirring frequently.
2. Reduce the heat to moderate, 350 degrees F (180 degrees C). Cover the meat with the chopped lemons and green capsicum rings. Mix together the tomatoes with their juice, Worcestershire sauce and salt and pepper to taste and pour over the top. Return to the oven and cook for a further 1 1/2 hours or until the meat is tender. If necessary, add a little water to the dish if it seems too dry during the cooking.

Spiced Pear and Walnut Cake

Scrumptious warm or cold, this easy cake with an optional glazed fresh fruit and walnut topping makes a handsome dessert offering after a meal with friends. Serve with custard or cream. Recipe serves 10-12.

Ingredients:

6 1/2 ounces (200 g) butter, softened
1 1/3 cups sugar
3 eggs
1/2 cup sour cream (light sour cream is fine)
1 1/2 cups self-rising (raising) flour
1/2 cup wholemeal flour
1 teaspoon mixed spice
1/2 cup chopped, toasted walnuts
2 pears, cored and sliced (peeled or unpeeled)
Optional Topping:
1 pear, cored and sliced
6 - 8 walnut halves
2 tablespoons golden syrup
1 tablespoon butter
Squeeze of lemon juice

Method:

1. Preheat oven to 375 degrees F (170 degrees C). Line a 9 inch (23 cm) spring form cake tin. Cream butter and sugar until pale. Beat in the eggs one at a time, then beat in sour cream. Fold in the flours, spice and walnuts.
2. Spread the mixture evenly in tin. Arrange the pear slices on top and bake until a skewer inserted into the center comes out clean (about 40 minutes). If desired, the cake can be decorated before serving with a glazed pear and walnut topping.
To make the topping: Place all the ingredients in a pan. Toss together over moderate heat until pears and nuts are glazed. Arrange mixture in the center of the cake.

Italian Beef Casserole

Budget-conscious ground beef stars in this easy dinner casserole with an authentic Italian flavor that the whole family will enjoy. Recipe serves 4.

Ingredients:

2 tablespoons olive oil
1 onion, chopped
1 clove garlic, crushed
4 bacon rashers, rind removed and diced
2 carrots, diced
1 celery stick, diced
1 pound (500 g) ground beef (minced)
10 ounce (300 g) can condensed tomato soup
13 1/2 ounce (425 g) can tomatoes, drained
1 teaspoon dried basil
Salt and pepper
8 ounces (250 g) noodles
1 cup grated Cheddar cheese

Method:

1. Heat the oil in a frying pan, add the onion, garlic and bacon and fry until the onion is softened. Add the carrots and celery and continue frying for 3 minutes. Stir in the beef and brown well, then add the soup, tomatoes, basil and salt and pepper to taste. Cook gently for about 15 minutes.
2. Meanwhile, cook the noodles in boiling salted water until tender. Drain well. Add the noodles to the beef mixture and fold together, then turn into a casserole. Sprinkle the cheese over the top. Cook in a preheated moderate oven, 350 degrees F (180 degrees C). for 30 minutes.

Apple and Apricot Pie

This easy homemade dessert pie has a simple fruit filling made with quick and convenient canned apple slices and apricot halves. Delicious served with whipped cream, ice cream or custard. Recipe serves 6-8.

Ingredients:

3 cups self-rising (raising) flour, sifted
8 ounces (250 g) butter
3 tablespoons water
Fruit Filling:
14 ounce (440 g) canned apple slices, drained
14 ounce (440 g) canned apricot halves, drained
3/4 cup sultanas
2 tablespoons sugar

Method:

1. Preheat oven to 375 degrees F (190 degrees C). Place flour in a bowl, rub in butter with fingertips until mixture resembles fine breadcrumbs. Remove one-third of mixture and set aside. Add enough water to mix to a firm dough. Roll out dough and line the base and sides of a greased and lined 8 inch (20 cm) spring form pan.
2. To make filling, combine apples, apricots and sultanas in a bowl. Spoon into pastry case.
3. Mix sugar into reserved pastry crumbs and sprinkle over fruit. Bake for 10 minutes, reduce oven temperature to 350 degrees F (180 degrees C) and bake for 20 minutes longer or until golden brown.

Pasta with Broccoli and Anchovy Sauce

The distinctive flavor of fresh broccoli combines well with that of anchovies in this easy but different pasta sauce. Recipe serves 4-6 as a light meal.

Ingredients:

1 pound (500 g) broccoli, cut into florets
4-6 anchovy fillets, drained
3 garlic cloves, peeled and thinly sliced
1/2 cup olive oil
1/2 teaspoon freshly chopped chili
Ground black pepper to taste
12 1/2 ounces (400 g) pasta of choice

Method:

1. Cook broccoli florets in boiling water for 1-2 minutes, ensuring they are still crisp.
2. In a fry pan heat the oil. Cook anchovy fillets and garlic slivers, stirring until anchovies disintegrate. Add the chili and stir. Add cooked broccoli and pepper.
3. Meanwhile, cook the pasta in boiling, salted water until al dente. Drain and add sauce. Mix carefully and serve.

Tomato Salad

Serve this simple summer salad of ripe fresh tomatoes and chopped fresh herbs as a tasty side dish. Recipe serves 4.

Ingredients:

6 ripe tomatoes
1 tablespoon chopped fresh basil
1 tablespoon red wine vinegar
2 tablespoons finely chopped fresh parsley
Dressing:
2 fl oz/60 ml French dressing
2 fl oz/60 ml mayonnaise

Method:

1. Slice the tomatoes thinly and evenly. Arrange in concentric circles on a plate.
2. Combine the basil and vinegar in a small bowl. Spoon over the tomatoes. Sprinkle the parsley over the top.
3. Whisk the French dressing and mayonnaise together in a jug, pour over the tomatoes and serve.

Asparagus Omelet

This easy omelet made with canned asparagus spears is ideal for a quick cooked breakfast, light meal or snack. Recipe serves 1.

Ingredients:

2 eggs
1 tablespoon water
1 teaspoon melted butter
3 drained canned asparagus spears

Method:

1. Warm an omelet pan over very low heat.
2. Lightly mix the eggs and water in a bowl. Brush the pan with butter, raise heat and pour the egg mixture into the pan. Tip the pan so that the mixture coats it evenly.
3. Gently drag the uncooked egg mixture to the center with a spatula as the omelet starts to set, allowing uncooked mixture to flow to the edges.
4. When the top of the omelet is set, place the asparagus spears across the center. Flip the outer edges over in turn to cover the asparagus. Using the spatula, slide the omelet onto a serving plate. Serve immediately.