Spinach and Cheese Potato Pie

This easy and cheesy fresh vegetable pie is delicious for lunch or dinner. Accompany with salad vegetables. Recipe serves 4.

Ingredients:

2 potatoes, chopped
1 egg
1 cup self-rising (raising) flour
1 onion, chopped
1 tablespoon oil
8 spinach leaves, chopped
2 ounces (60 g) ricotta cheese
2 tablespoons grated tasty cheese
2 ounces (60 g) ham, chopped
1 egg yolk
1/2 ounce (15 g) butter, melted
1 tablespoon grated Parmesan cheese, extra

Method:

1. Boil, steam or microwave potatoes until tender; drain, cool. Push potatoes through sieve, stir in egg and sifted flour, turn onto floured surface, knead until smooth.
2. Cook onion in oil until soft, add spinach, cover, cook over high heat for 1 minute, or until spinach is wilted. Remove from heat, stir in cheeses, ham and egg yolk.
3. Press half the potato mixture evenly over base of 8 inch (20 cm) flan tin, spread with spinach mixture.
4. Roll out remaining potato mixture on floured surface large enough to cover spinach mixture; trim edge. Brush with butter, sprinkle with extra cheese. Bake in moderate oven 40 minutes, or until golden.

Baked Marinated Fish with Rice

This easy dish of bite-sized morsels of marinated white fish fillets served on a bed of seasoned rice is a complete meal in itself. Accompany with crusty bread. Recipe serves 4.

Ingredients:

4 white fish fillets
2 tablespoons light soy sauce
1/4 cup dry white wine
1 teaspoon sugar
1/4 cup oil
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 cup rice
1 small red capsicum (pepper), chopped
1/4 cup chopped parsley
1 teaspoon cornflour
2 spring onions (scallions), chopped

Method:

1. Cut fish into bite-sized pieces, place in dish in single layer, add soy sauce, wine, sugar, oil, garlic and ginger; marinate, covered, 1 hour. Remove from marinade, reserve marinade.
2. Place fish in ovenproof dish, bake, covered, in moderately hot oven 10 to 15 minutes (or microwave on High about 5 minutes); keep warm. Add rice to large saucepan of boiling water, boil rapidly, uncovered, 10 minutes or until just tender; drain.
3. Stir in pepper and parsley. Serve fish over rice. Blend remaining marinade with cornflour in saucepan, stir until mixture boils and thickens (or microwave on High 1 minute), stir in spring onions, pour over fish.

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.