Mushroom and Herb Stuffed Chokos

When prepared in an interesting way, even the humblest fresh vegetable comes alive. This easy baked choko (also known as 'chayotes') dish, that can be enjoyed on its own as a vegetarian meal or served as a side to accompany meat, fish or chicken dishes, provides just one example. Recipe serves 2 as a main or 4 as a side.

Ingredients:

2 large chokos (approximately 1 pound/500 g each)
8 ounces (250 g) field mushrooms
2 large onions
3 tablespoons butter
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
2 tablespoons Parmesan cheese, grated
Pinch ground cayenne pepper
Salt
Freshly ground black pepper to taste
1 cup fresh breadcrumbs

Method:

1. Preheat oven to 400 degrees F (200 degrees C). Wash and halve chokos lengthwise.
2. Boil some salted water and cook chokos until tender, about 20 minutes. Drain, cut side down. When cool enough scoop out pulp with a spoon, leaving a thick shell (about 1/2 inch/1.5 cm). Carefully peel away the skin.
3. Dice the onions and chop the mushrooms finely. Heat butter in a fry pan and saute onions until golden. Add mushrooms, herbs, cayenne pepper, salt and pepper, cooking until the mushrooms are soft.
4. Remove from heat. Cool slightly and stir in the Parmesan cheese and all but 2 tablespoons of the breadcrumbs.
5. Fill the choko halves with the mushroom mixture. Sprinkle with the remaining breadcrumbs and dot with butter. Bake for 20 minutes or until browned. Serve hot.

Corn on the Cob with Savory Butters

One of the nicest ways to eat fresh corn is on the cob. Here are some flavored savory butter recipes to make it a little different.

Ingredients:

Fresh corn cob, 1 per person, steamed, boiled, microwaved or barbecued

Pepper (Capsicum) Butter

Ingredients:

4 ounces (125 g) butter
1 fresh pepper (capsicum), skin blistered, removed and finely diced
1 teaspoon dried chopped chives
1 teaspoon lemon juice

Method:

1. Have butter at room temperature. Place in a bowl and soften further with a fork.
2. Add remaining ingredients and mix well.

Spicy Butter

Ingredients:

4 ounces (125 g) butter
1 1/2 teaspoons ground coriander seeds
1 teaspoon ground cumin
1 teaspoon freshly chopped chili

Method:

1. Place butter which is at room temperature, in a bowl. Soften further with a fork.
2. Add remaining ingredients and mix well.

Baked Celery with Herb Sauce

This easy celery casserole, which can be served as a vegetarian main or as a vegetable side dish, can be cooked in advance and stored, covered, in the refrigerator until ready. Add the breadcrumbs just before baking. Recipe serves 2 as a meal or 4-6 as a side.

Ingredients:

1 large or 2 small bunches of celery
2 teaspoons salt
2 ounces (60 g) butter
1 ounce (30 g) fresh breadcrumbs
Sauce:
1/2 cup white wine
2/3 cup thickened cream
2 teaspoons dried chopped parsley
2 teaspoons dried sweet basil leaves
1 teaspoon dried chopped chives
1/4-1/3 cup chicken stock
Salt and pepper to taste

Method:

1. Preheat oven to 400 degrees F (200 degrees C). Rinse celery.
2. To make sauce, combine wine and herbs in a small saucepan and simmer uncovered for about 20 minutes. Add stock and cream plus salt and pepper to taste. Simmer for a further 5 minutes.
3. Meanwhile, bring a pot of salted water to the boil. Add celery and cook for 10-15 minutes, until almost tender. Do not overcook. Drain.
4. Grease a baking dish with some of the butter. Arrange celery in the dish and pour sauce over. Cover completely with breadcrumbs and dot with the remaining butter. Bake for about 30 minutes or until browned.

Concentrated Tomato Sauce

This rich sauce can be served with pasta as it is, or with ground beef (mince) and liquid added. It is delicious poured over chicken pieces or fish steaks before baking, or used to top homemade pizza. It will also flavor soups and stews and is an excellent relish for cold meats, hamburgers and frankfurters.

Ingredients:

2 medium onions, finely chopped
2-3 cloves of garlic, crushed
2 tablespoons olive oil
3 tablespoons tomato puree (paste)
3 tablespoons wine or water
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon sugar
Salt and pepper

Method:

1. Fry the onions and garlic in the oil until they begin to brown. Turn down the heat and simmer, covered, for 10 to 15 minutes or until softened.
2. Add the tomato puree (paste), wine or water, oregano, paprika and sugar, and season with salt and pepper to taste.
3. Allow the sauce to bubble for 5 minutes, stirring constantly, and serve.

Raspberry Swirl Cheesecake

Cream cheese is marbled with fresh or frozen fruit in this simple crumb crust dessert. Recipe serves 6-8.

Ingredients:

8 ounce (250 g) packet sweet wholemeal biscuits, crushed
3 1/2 ounces (100 g) unsalted butter, melted
1/2 teaspoon ground cinnamon
Filling and Decoration:
2 x 8 ounce (250 g) packets cream cheese
1/4 cup plain flour
2 large eggs, separated
1/2 cup caster sugar
Finely grated rind and juice of 1/2 lemon
4 ounces (125 g) fresh or frozen raspberries, thawed and sieved
1/2 pint (300 ml) fresh or thickened cream

Method:

1. Preheat oven to 350 degrees F (180 degrees C). Line the base and side of an 8 inch (20 cm) spring form tin with non-stick baking paper. In a mixing bowl, thoroughly mix the biscuit crumbs with the butter and cinnamon. Press over the base of the prepared tin. Chill.
2. Meanwhile, make the filling. Put the cheese, flour, egg yolks and half the sugar into a mixing bowl. Beat with an electric mixer or wooden spoon until smooth and evenly combined.
3. Put half the mixture into a separate bowl, and beat in the lemon rind and juice. Reserve 8 teaspoons of the sieved raspberries. Stir the rest into the remaining cheese mixture.
4. In a cleanly-polished mixing bowl, whisk the egg whites until soft peaks form. Gradually whisk in the remaining sugar until shiny. Fold half into the lemon cheese mixture and fold the other half into the raspberry cheese mixture.
5. Place alternate spoonfuls of mixtures on top of the crumb crust in the tin. Drag a knife through the mixtures to give a marbled effect. Bake for 45 minutes, or until just firm. Cool in the tin.
6. Whip the cream until soft peaks form, and spread over the filling. Spoon the reserved raspberry mixture over the top of the whipped cream. Drag a skewer over the surface to create a marbled pattern in the cream. Serve.

Tip: To save time, mash the raspberries with a fork instead of sieving them. This method retains the seeds, which are an excellent source of dietary fiber.

Celery and Zucchini Salad

Eaten with fresh, crusty bread this easy salad, with its crunchy celery, juicy red tomatoes and aromatic basil, makes a delicious healthy meal or snack, especially for vegetarians. Recipe serves 4.

Ingredients:

10 ounces (300 g) celery
5 ounces (150 g) zucchini
7 ounces (200 g) tomatoes
12 kalamata olives
5 ounces (150 g) feta cheese
2-3 tablespoons fresh basil, chopped
3 tablespoons balsamic vinegar
1/2 cup olive oil
Salt and pepper to taste

Method:

1. Wash the celery and cut into fine strips. Wash the zucchini and tomatoes and cut into thin slices. Place in a bowl.
2. Cut feta cheese into cubes. Add feta cheese, olives and basil to the bowl. Mix.
3. Combine vinegar, olive oil, salt and pepper. Pour over salad and toss. Refrigerate before serving.

Blackberry and Apple Pie

This easy and traditional fruit pie uses fresh blackberries with apple slices for a delicious dessert or treat. Recipe serves 4.

Ingredients:

1 1/2 cups all-purpose (plain) flour
3 ounces (90 g) unsalted butter, chilled and diced
4 teaspoons caster sugar
Filling:
8 ounces (250 g) blackberries
3 cooking apples, peeled, cored and sliced
1/2 cup white sugar
Milk, to glaze
Caster sugar, to sprinkle

Method:

1. Sift the flour into a large mixing bowl. Rub in the chilled butter until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
2. Sprinkle 1/4 cup chilled water over the mixture and, with a round-bladed knife, mix to a firm dough. If necessary, add a little more water, and compress the mixture into a firm dough with a clean cold hand.
3. On a lightly floured surface, shape the dough into a disc. Wrap in greaseproof paper and chill for at least 15 minutes. Preheat the oven to 440 degrees F (220 degrees C).
4. Layer the prepared fruit and sugar in a 1 quart (litre) deep, round or oval pie dish. Brush the rim of the dish with cold water.
5. Roll out the dough 1 inch (2 cm) larger than the top of the pie dish. Cut a 1 inch (2 cm) strip from the edge of the dough. Fit the strip on the rim of the dish, pressing it down firmly. Brush this pastry rim with more cold water. Place the remaining pastry over the pie dish. Press around the edge to seal to the pastry rim. Trim, flake and flute edge with a knife. Make 2 steam slits at opposite edges. Use remaining pastry to decorate. Brush with milk and sprinkle with sugar.
6. Bake for 10 minutes, then reduce oven temperature to 375 degrees F (190 degrees C) and bake for a further 25-50 minutes, until crisp and golden. Serve hot with cream or custard.