Layered Ham and Cheese Bake

To complete this tasty meal, accompany the bake with a stir-fry of vegetables such as snow peas, sliced onions, sliced carrots, pepper strips and celery sticks. Recipe serves 4.

Ingredients:

4 eggs
2/3 cup milk
8 slices wholemeal bread, cut into quarters
4 ounces (125 g) leg ham, chopped
4 tablespoons finely chopped red pepper
6 spring onions, chopped
1 cup grated tasty cheese

Method:

1. Place eggs and milk in a mixing bowl and whisk until combined. Brush bread with egg mixture. Combine ham, red pepper and spring onions.
2. Place 4 slices of bread into a lightly greased ovenproof dish, top with half the ham mixture and sprinkle with half the cheese. Repeat layers with remaining ingredients. Pour over any remaining egg mixture and bake at 400 degrees F (200 degrees C) for 30 minutes or until firm and top is golden brown.

Chinese Fried Rice

This dish, a variation on Special Fried Rice, is more elaborate than the more familiar egg fried rice, and is almost a meal in itself. Recipe serves 4.

Ingredients:

2 ounces (60 g) cooked ham
2 ounces (60 g) cooked prawns, peeled
3 eggs
1 teaspoon salt
2 spring onions, finely chopped
4 tablespoons vegetable oil
1 cup green peas, thawed if frozen
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine or dry sherry
4 cups cooked white long grain rice

Method:

1. Dice the cooked ham finely. Pat the cooked prawns dry on kitchen paper.
2. In a bowl, beat the eggs with a pinch of salt and a few spring onion pieces.
3. Heat about half the oil in a wok, stir-fry the peas, prawns and ham for 1 minute, then add the soy sauce and rice wine or sherry. Transfer to a bowl and keep hot.
4. Heat the remaining oil in the wok and scramble the eggs lightly. Add the rice and stir to make sure that the grains are separate. Add the remaining salt, the remaining spring onions and the prawn mixture. Toss over the heat to mix. Serve hot or cold.

Variations: This is a versatile recipe and is ideal for using up leftovers. Use cooked chicken or turkey instead of the ham, doubling the quantity if you omit the prawns.

Exotic Fruit and Vegetable Salad

This is a variation on the famous Indonesian rice salad known as Gado Gado. Choose some or all of the suggested fruits and vegetables to make an attractive centerpiece for an Indonesian or Thai meal. Recipe serves 6-8.

Ingredients:

4 ounces (125 g) green beans, trimmed
2 carrots, cut into batons
2 cups bean sprouts
1/4 head Chinese leaves, shredded
1/2 small cucumber, cut into thin strips
8 spring onions, sliced diagonally
6 cherry tomatoes or small tomatoes, halved
12-16 cooked tiger prawns
1 small mango
1 small papaya
1 quantity Lontong (compressed rice)
4 hard-boiled eggs, quartered
Fresh coriander
For the Peanut Dressing:
8 tablespoons crunchy or smooth peanut butter, preferably unsalted
1 garlic clove, crushed
1 1/4 cups coconut milk
1 tablespoon tamarind water (see Tip) or juice of 1/2 lemon
1-2 tablespoons light soy sauce
Hot chili sauce, to taste

Method:

1. First, make the peanut dressing. Place all the ingredients except the chili sauce in a pan and heat the mixture stirring all the time, until it is very hot and smooth. Stir in chili sauce to taste. Keep the dressing warm, or allow to cool and reheat before serving.
2. Cook the beans and carrots in boiling water for 3-4 minutes until just tender but still firm. Drain, then refresh under cold water and drain again. Cook the bean sprouts in boiling water for 2 minutes, then drain and refresh.
3. Arrange the carrots, beans and bean sprouts on a large, attractive platter, with the shredded Chinese leaves, cucumber strips, spring onions, tomatoes, and prawns.
4. Peel the mango and cut the flesh into cubes. Quarter the papaya, remove the skin and seeds, then slice the flesh. Add to the salad platter, with the lontong. Garnish with the egg quarters and fresh coriander.
5. Reheat the peanut dressing, if necessary. As soon as it is warm, pour it into a serving bowl. Place the bowl in the center of the salad and serve. Guests help themselves to the salad, adding as much dressing as they like.

Tip: To make tamarind water, break off a 2 inch (2.5 cm) cube of tamarind and put it in a bowl. Pour in 2/3 cup warm water. Using your fingers, squeeze the tamarind so that the juices dissolve into the water. Strain, discarding the sold tamarind, and use as directed in the recipe. Any unused tamarind water can be kept in a container in the fridge for up to 1 week.

Orange and Mint Glaze

Delicious used on pork, veal or lamb. Add extra flavor to a lamb roast by basting with this glaze during the last 30 minutes of cooking.

Ingredients:

1/2 cup orange juice
1 teaspoon French mustard
1 tablespoon honey
2 tablespoons mint jelly, warmed

Method:

1. Place orange juice, mustard, honey and mint jelly in a bowl and mix to combine.
2. Brush over meat and grill, barbecue, pan cook or bake.

Layered Spicy Smoked Fish

Serve Layered Spicy Smoked Fish accompanied with boiled or steamed rice and buttered green beans. Recipe serves 4.

Ingredients:

1 pound (500 g) smoked fish fillets
3/4 ounce (20 g) butter
1 onion, sliced
2 tablespoons curry powder
Cream Sauce:
1 ounce (30 g) butter
2 tablespoons all-purpose (plain) flour
1 cup milk
4 tablespoons cream
2 tablespoons mayonnaise
Cheese Topping:
1 1/2 cups breadcrumbs, made from stale bread
1/2 cup grated tasty cheese
1 ounce (30 g) butter, melted

Method:

1. Place fish fillets in a large fry pan and add just enough water to cover. Cook over a medium heat until water boils, then drain and flake fish, removing skin and bones as you go.
2. Melt butter in a clean fry pan and cook onion for 4-5 minutes or until golden. Stir in curry powder and cook for 1 minute longer, then remove from heat.
3. To make sauce, melt butter in a saucepan, stir in flour and cook over a medium heat for 1 minute. Gradually add milk and cook, stirring constantly, until sauce boils and thickens. Blend in cream and mayonnaise.
4. To make topping, place breadcrumbs and cheese in a bowl, pour in butter and mix to combine. Arrange half the fish in an ovenproof dish, top with half the onion mixture, then pour over half the sauce. Repeat layers, finishing with a layer of sauce. Sprinkle with topping and bake at 400 degrees F (200 degrees C) for 10-15 minutes or until golden brown.

Chocolate Fudge Drops

These crunchy chocolate and nut candies are a sweet sensation. Recipe makes about 36 drops.

Ingredients:

1/3 cup whole almonds
1 cup caster sugar
1 cup light brown sugar
1/4 pint (150 ml) fresh cream
8 teaspoons cocoa
1/4 cup golden syrup
1 ounce (30 g) unsalted butter
1/2 teaspoon vanilla flavoring essence

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Spread the almonds on a baking tray. Place in the oven for 10 minutes, or until the almonds have turned golden brown. Stand tray on a wire rack to cool completely. When cold, chop almonds coarsely.
2. Line two baking trays with non-stick baking paper.
3. Put the sugars, cream, cocoa and syrup into a heavy-based saucepan. Cook over a medium heat, without stirring, until the mixture is grainy and reaches a temperature of 230 degrees F (115 degrees C) on a sugar thermometer.
4. Remove the pan from the heat. Stir in the butter, vanilla and chopped almonds with a wooden spoon. Set aside to cool for 10 minutes.
5. Stir the mixture for about 2 minutes, or until it begins to thicken. Drop metal tablespoons of the mixture onto the prepared baking trays. Let the fudge cool completely.

Tip: Roasting the nuts enhances their flavor, but it is not essential to do this. For a convenient alternative, used ready-roasted hazelnuts or other types of nut.

Ginger Diamonds

A light gingerbread cut into diamond shapes. Can be served warm as a pudding with cream, or, iced with lemon or vanilla icing, at room temperature with coffee. Recipe makes about 20.

Ingredients:

5 ounces (150 g) soft unsalted butter, chopped
1/3 cup caster sugar
3 tablespoons treacle
1/2 cup golden syrup
2 eggs
1 2/3 cups all-purpose (plain) flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon mixed spice
1/2 cup milk

Method:

1. Beat butter, sugar, treacle and golden syrup until pale and creamy. Add eggs 1 at a time, beating well between additions.
2. Sift flour, soda, baking powder and spices together, stir into dry ingredients alternately with milk and mix well.
3. Pour mixture into a greased and base-lined 7 x 11 inch (18 x 27 cm) slab tin and spread evenly. Bake at 350 degrees F (180 degrees C) for 30-35 minutes or until cooked when tested with a skewer.
4. If serving as a pudding, cut into diamonds and serve immediately. If not, cool cake in tin before turning out onto a plate and icing, as desired.

Note: Keeps in an airtight container for 4 days.