Beef and Spinach Bake

This easy ground beef, fresh spinach and mushroom casserole with tasty mixed cheese topping will be a hit with the family for dinner. Recipe serves 4.

Ingredients:

1 1/2 pound (750 g) spinach

1 tablespoon oil

1 large onion, finely chopped

1 pound (500 g) ground beef (mince)

8 ounces (250 g) mushrooms, sliced

2/3 cup sour cream

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1 cup grated Cheddar cheese

1 cup grated Parmesan cheese

Salt and pepper

Method:

1. Cook the spinach, with just the water clinging to the leaves after washing, until tender. Drain well, pressing out all excess water. Chop the spinach.

2. Heat the oil in a frying pan. Add the onion and fry until softened. Add the beef and fry until well browned. Stir in the mushrooms and fry for a further 5 minutes. Remove from the heat and drain off all the fat from the pan. Add the chopped spinach, cream, herbs, half the Cheddar and half the Parmesan. Mix well, adding salt and pepper to taste, then turn into a casserole.

3. Sprinkle the remaining cheeses over the top. Bake in a preheated moderate oven, 350 degrees F (180 degrees C), for 25 minutes.

Raspberry Trifles

A topping of fresh fruit makes these easy, individual trifle desserts an irresistible summer treat. Recipe serves 4.

Ingredients:

6 1/2 ounces (200 g) sponge cake
1/3 cup brandy
2/3 cup raspberry jam
12 ounces (375 g) frozen raspberries, thawed
Custard:
1/3 cup custard powder
1 1/2 tablespoons sugar
2 cups milk

Method:

1. Cut sponge into 1/2 inch (1 cm) cubes. Share half cake among 4 dessert glasses. Drizzle 2 teaspoons brandy into each glass, then spread sponge with 1 tablespoon jam. Top with half the raspberries; pour half the custard over. Repeat layering.
2. Custard: In saucepan, blend custard powder and sugar with milk, stir constantly over high heat until mixture boils and thickens. Decorate with whipped cream and fresh raspberries, as desired.

Chinese Spinach with Noodles

This easy Chinese stir-fry is a meal in itself. Recipe serves 4.

Ingredients:

1 pound (500 g) Chinese spinach
4 tablespoons vegetable oil
1/2 onion, finely diced
2 cloves garlic, crushed
1 1/2 teaspoons freshly chopped ginger
1/4 cup soy sauce
1 1/2 tablespoons dry sherry
2 tablespoons chicken stock
1 teaspoon sugar
1 pound (500 g) noodles
2 tablespoons butter or oil

Method:

1. Wash and drain the spinach. Discard tough part of stems and roughly chop leaves and stems.
2. Heat oil in a wok or large fry pan. Add the onion, garlic and ginger. Cook for 1/2 minute then add the spinach. Toss to coat in the oil, cooking for 1 1/2 minutes.
3. Add the soy sauce, sherry, chicken stock and sugar and stir-fry for a further 2-3 minutes.
4. In the meantime, cook the noodles in boiling water. Add to spinach along with the butter or oil and toss until well combined. Add more soy sauce or chicken stock if required. Serve hot.

Stuffed Artichokes

Like many vegetables, the artichoke lends itself to cooking well in the microwave oven. This dish makes a spectacular entree for an Italian dinner party. Recipe serves 2.

Ingredients:

2 large artichokes
1/2 lemon
3/4 cup chicken stock
1/2 cup finely chopped ham
1/4 cup dried breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted
1/4 cup Mozzarella cheese, grated
1 teaspoon dried oregano leaves
1 teaspoon freshly crushed garlic
1/4 teaspoon salt
Ground black pepper to taste

Method:

1. Cut base from artichokes so they sit flat. Rub the cut with lemon. Using a sharp knife, slice 1 inch (2.5 cm) off the top of the artichokes. Rub the top with lemon.
2. Trim off prickly point of each leaf. Rub with lemon.
3. Arrange the artichokes upright on a microwave safe plate. Pour in 1/2 cup of the stock and cover with cling wrap. Cook on full power until the stem end feels tender, about 12 minutes. Let the artichokes stand for 5 minutes.
4. combine the ham, breadcrumbs, Parmesan, butter, Mozzarella, oregano, garlic, salt, pepper and remaining 1/4 cup stock.
5. Halve each artichoke lengthwise. Scoop out the fuzzy choke and the small leaves in the center. Arrange the halves on a plate, stem ends facing the outer edge. Fill each half with the ham-crumb mixture and cover loosely.
6. Cook for 3 minutes at full power. Let stand for 3 minutes before serving.

Pumpkin and Ginger Streusel

An easy if somewhat unusual dessert with a crunchy streusel topping that proves vegetables truly are delicious. Serve warm with custard. Recipe serves 4.

Ingredients:

1 1/2 pound (750 g) pumpkin, peeled
1/2 cup sugar
2 cups water
2 tablespoons chopped glace ginger
Streusel Topping:
1/4 cup brown sugar
1/4 cup all-purpose (plain) flour
1/2 cup rolled oats
1 teaspoon ground ginger
2 ounces (60 g) butter

Method:

1. Cut pumpkin into 1 inch (2.5 cm) pieces. Combine sugar and water in medium saucepan, stir over medium heat for about 3 minutes (or microwave on High for about 3 minutes) or until sugar is dissolved. Add pumpkin to syrup, simmer, uncovered, for about 15 minutes (or microwave on High for about 10 minutes) or until pumpkin is soft, drain; reserve 1/2 cup syrup.
2. Combine pumpkin and ginger in medium bowl, spoon into 4 ovenproof dishes (3/4 cup capacity), top with reserved syrup, sprinkle with streusel topping. Bake in moderate oven about 20 minutes or until golden and heated through.
3. Streusel Topping: Combine sugar, flour, oats and ginger in medium bowl, then rub in the butter with your fingertips.

Cheesy Mushroom Chicken

This simple main of fried chicken breast fillets topped with a creamy mushroom sauce is an easy mid-week dinner solution. Serve with steamed vegetables. Recipe serves 4.

Ingredients:

3 ounces (90 g) butter
4 chicken breast fillets
1 1/2 tablespoons all-purpose (plain) flour
2 cups milk
1/2 cup cream
1 cup grated tasty cheese
1 pound (500 g) mushrooms, sliced

Method:

1. Melt butter in frying pan, add chicken, cook on both sides until tender; remove from pan, keep warm.
2. Add flour to pan, cook, stirring, 1 minute. Add combined milk, cream and cheese, stir over heat until cheese melts and sauce thickens.
3. Stir in mushrooms, cook further 1 minute. Pour sauce over chicken and serve.

Microwave Strawberry Cheesecake

You can use raspberries, boysenberries or any other fresh berry fruits for this easy dessert. You can also use stoned cherries. Recipe serves 8 to 10.

Ingredients:

Muesli base:
2 cups toasted or untoasted muesli
1 cup rolled oats
1/2 cup wholemeal flour
2 ounces (60 g) polyunsaturated margarine
1/4 cup water
Filling:
1 3/4 pound (28 ounces/875 g) ricotta or cottage cheese
2 eggs
1 tablespoon cornflour
2 ounces (60 g) sugar
1 tablespoon lemon juice
1 tablespoon unsweetened apple juice concentrate
1 teaspoon vanilla
10 ounces (300 g) fresh or frozen strawberries
1 tablespoon arrowroot

Method:

1. To make up the base: Mix all ingredients in a mixer or food processor until evenly moistened, then press into a 11 to 12 inch (28 to 30 cm) flan dish.
2. Blend the cheese, eggs, cornflour, sugar and liquids until smooth. Pour into the flan case and microwave, elevated and uncovered, for 20 to 25 minutes on High. (If necessary, shield edges with foil halfway through cooking.) The middle should still be rather soft when it is done. Allow to cool.
3. Mix the strawberries with arrowroot and a little water (more if using fresh strawberries). Microwave in a covered dish on High for 2 to 4 minutes, stirring every 30 to 60 seconds, until thickened and clear. Spread quickly over cheesecake and chill.