Artichoke Vinaigrette

Fresh artichokes are a wonderful spring-time vegetable and a real treat - especially when simply boiled and served warm with a lemon vinaigrette dressing. Recipe serves 4 as an appetizer or side dish.

Ingredients:

4 artichokes
2 lemons
1/3 cup virgin olive oil
2 teaspoons smooth Dijon mustard
1 teaspoon black pepper

Method:

1. Rinse artichokes well in cold water. Chop off the stalks and pop them into a pan of boiling water. Squeeze in the juice of a lemon and, for added flavor, drop in the peel as well. Put a plate on top of the artichokes to keep them under the water and boil for 40 minutes.
2. While they are cooking, make the dressing by mixing the olive oil with the mustard, pepper and the juice of the other lemon. Stir well.
3. To test if the artichokes are cooked, pierce the base with a fork. It should be soft. Leave them to drain upside down for a few minutes, then pour over the dressing.
4. To eat, pull out a leaf at a time and suck the fleshy part at the base. When you've enjoyed this experience, you'll find the succulent heart of the vegetable waiting for you. Remove the furry choke before eating the heart.

Chocolate Chip Banana Bread

Chunks of chocolate are scattered through this easy and delicious banana tea bread. Recipe makes 1 loaf.

Ingredients:

3 large ripe bananas
Juice of 1 lemon
2 cups self-rising (raising) flour
1 teaspoon baking powder
5 ounces unsalted butter, softened
5 ounces (150 g) light brown sugar
2 large eggs, beaten
3/4 cup plain chocolate chips

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Grease a 2 pound (1 kg) loaf tin with butter; line with greaseproof or non-stick baking paper.
2. In a bowl, mash the bananas with the lemon juice and set aside. Sift the flour and baking powder together onto a sheet of greaseproof paper.
3. In a mixing bowl, beat the butter and sugar together with a wooden spoon or electric mixer until light and creamy. Add the eggs a little at a time, beating well after each addition.
4. Carefully fold half the flour mixture into the egg mixture. Fold in the mashed bananas, then the remaining flour mixture and the chocolate chips. Transfer the mixture to the prepared tin; spread level.
5. Bake for 1 hour, or until a warm skewer inserted in the center of the tea bread comes out clean.
6. Leave to cool in the tin for 10 minutes. Turn out, remove paper and cool on a wire rack.

Tip: If you do not have any chocolate chips, make your own by chopping a dark chocolate bar into small chunky pieces.

Turkey Curry with Celery and Carrots

Unlike most curries, this quick and healthy turkey breast fillet and vegetable stir-fry takes just minutes to cook. Recipe serves 4.

Ingredients:

1 medium head celery
10 ounces (315 g) small carrots
1 pound (500 g) turkey breast fillet
3 tablespoons sunflower or corn oil
Freshly milled pepper
3 teaspoons Korma or Madras curry powder
3 tablespoons soy sauce
1/2 cup chicken stock
1 tablespoon seedless raisins
Salt to taste

Method:

1. Separate celery into sticks, reserving leaves. Remove and discard tough outer strings from each with vegetable knife or peeler. Cut celery into very thin slices. Coarsely chop leaves.
2. Cut carrots into thin slices.
3. Skin turkey breast if necessary. Cut flesh into thin strips.
4. Heat oil in wok until hot, but not smoking. Add turkey breast strips and stir-fry briskly until they start to turn golden. Sprinkle with pepper and curry powder.
5. Add celery and carrots to wok and mix well with turkey. Moisten with soy sauce and stock. Stir in raisins. Simmer for 3 minutes. Adjust seasoning. Sprinkle with chopped celery leaves.
6. Serve with rice or vermicelli noodles.

Apple Turnovers

These canned fruit and frozen prepared puff pastry treats are very easy to make and taste yummy. Recipe makes 16 turnovers.

Ingredients:

4 sheets frozen pre-rolled butter puff pastry, thawed
Beaten egg, to glaze
Caster sugar, to sprinkle
Filling:
1 lb 10 oz (780 g) can pie apples
4 teaspoons cornflour
1 teaspoon ground cinnamon
1/3 cup sultanas

Method:

1. Preheat the oven to 440 degrees F (220 degrees C). Grease 2 large baking trays with melted butter.
2. For the filling, mix the pie apples to a puree in a food processor or blender. In a bowl, combine the puree with cornflour, cinnamon and sultanas. Mix well.
3. Place the pastry sheets on a lightly floured work surface. Cut each sheet into quarters to make a total of sixteen smaller squares.
4. Spread the filling equally over the center of each pastry square. Take care not to overfill each square.
5. Lightly brush the edges of each pastry square with cold water, then fold each in half diagonally, to make 16 triangles. Pinch the edges together to seal, then decorate by pressing with a fork.
6. Put the turnovers on the baking trays. Brush with beaten egg and sprinkle with sugar. Bake for 12 minutes or until golden brown and puffed.
7. Transfer to a wire cooling rack. Serve warm sprinkled with extra caster sugar.

Tip: For homemade apple sauce, peel, core and slice 1 pound (500 g) Granny Smith cooking apples in a heavy-based pan. Add 1/4 cup white sugar and 1/4 cup water. Bring to the boil over a medium heat; cover and stew over a medium-low heat for 15 minutes, or until soft and fluffy. Cool slightly and puree in a food processor or beat well with a fork.

Microwave Seafood Bake

A tasty and attractive casserole of rice and shellfish, with hard-boiled egg and parsley for extra color. If you are using fresh mussels, remember to scrub them well before cooking. Recipe serves 4.

Power Setting: High (100%)

Ingredients:

2 ounces (60 g) butter
1/2 onion
8 ounces (250 g) cooked long-grain rice
8 ounces (250 g) peeled shrimp (prawns)
8 ounces (250 g) shelled cooked mussels
1 cup stock
2 tablespoons chopped parsley

Method:

1. Place the butter in a shallow casserole dish and cook for 1 minute to melt.
2. Peel and chop the onion. Stir into the butter and cook for 1 minute.
3. Stir in the rice, blending well. Mix the shrimp with the mussels and spoon over the rice mixture. Pour over the stock and sprinkle with the parsley. Cover and cook for 8-10 minutes.
4. Serve hot garnished with sliced hard-boiled egg.

Note: The mussels should be opened in a small amount of water (or white wine) over medium-high heat, and any that refuse to open should be discarded. The liquor remaining in the pan should be included in the stock.

To freeze: Cool, cover, label and freeze.
Freezer life: 1 month.
To use: Thaw then cook for 3-4 minutes until hot.

Microwave Salmon and Lemon Burgers

In this delicious and quickly prepared lunch or dinner dish, lemon juice is combined with salmon and potato, then the mixture is shaped into patties and cooked in a browning dish. For a change, the recipe can be easily adapted to use canned tuna or mackerel. Serves 4.

Power Setting: High (100%)

Ingredients:

1 pound (500 g) boiled potatoes
2 tablespoons milk
1 ounce (30 g) butter
7 1/2 ounce (215 g) can of salmon
2 lemons
Salt and pepper
2 eggs
2 tablespoons all-purpose (plain) flour
4 tablespoons dried breadcrumbs
4 tablespoons oil
Lettuce leaves

Method:

1. Mash the boiled potatoes with the milk and butter. Drain the canned salmon and discard the skin and bones. Mash the flesh and add to the potatoes.
2. Squeeze the juice from 1 of the lemons. Add to the salmon mixture with salt and pepper to taste. Mix well and bind together with 1 of the eggs.
3. Lightly beat the remaining egg. Spread the flour and the breadcrumbs on separate plates. Divide the salmon mixture into 8 portions and shape each into a flat cake. Dip first in flour, then eggs and finally coat lightly with dried breadcrumbs.
4. Preheat a browning dish for 5 minutes or according to the manufacturer's instructions. Add the oil and cook for 2 minutes. Add the fish burgers and cook for 2 minutes, turn over and cook for a further 2-3 minutes until golden and cooked.
5. Remove from the dish and arrange on a serving plate. Serve immediately, garnished with lettuce leaves and the remaining lemon, cut into wedges.

To freeze: Make as Steps 1-3. Leave to dry, then open freeze until firm. Wrap and label.
Freezer life: 1 month.
To use: Thaw then proceed as from Step 4.

Microwave Cod and Apples

An extremely quick dinner party or main meal fish casserole, easy to prepare but with sophisticated flavors and appearance. Recipe serves 4.

Power Setting: High (100%)

Ingredients:

1 3/4 pound (800 g) cod (tail or 2 fillets)
4 tablespoons lemon juice
1 large onion
3 Granny Smith apples
2 ounces (50 g) butter
Salt and pepper
Pinch of brown sugar
2 teaspoons mild curry powder
1 tablespoon flour
1/2 pint (300 ml) good white wine
1 ounce (25 g) butter
2 tablespoons brandy

Method:

1. Rinse the fish under cold water and dry with absorbent kitchen paper. Sprinkle with the lemon juice and leave to stand for 15 minutes.
2. Peel and chop the onion. Wash, core and slice 2 of the apples. Place the butter in the casserole and cook for 1 minute to melt. Add the onion and apple and cook for 2 minutes.
3. Add salt and pepper to taste with the sugar, curry powder and flour, blending well. Cook for 1 minute. Gradually add the wine, blending well, and cook for 3 minutes, stirring after 2 minutes. Place the fish on top and cook, uncovered, for 6-8 minutes or until the fish flakes easily.
4. Peel, core and slice the third apple. Preheat a browning dish for 5 minutes or according to the manufacturer's instructions. Add the butter and swirl to coat. Add the apple and cook for 2 minutes, turning over after 1 minute.
5. Remove the fish from the sauce and arrange on a warmed serving dish. Add the brandy to the sauce and pour over the fish. Garnish with the golden apple slices. Serve with rice or potatoes.

To freeze: Cook cod in its sauce to end of Step 3. Cover, label and freeze.
Freezer life: 1 month.
To use: Thaw then cook for 3-4 minutes till hot, then complete Steps 4 and 5.