Asparagus with Vinaigrette

A deliciously quick and easy way to serve fresh asparagus that everyone can enjoy. Serve warm or cold as an appetizer or a side dish. Recipe serves 2-4.

Ingredients:

1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Finely chopped parsley and snipped fresh chives to taste
1/2 cup olive oil
1 bunch asparagus

Method:

1. For the vinaigrette, measure mustard into bowl. Whisk in vinegar, sugar, salt, pepper and herbs to taste.
2. Continue whisking, slowly adding oil until mixture thickens. Cover until ready to use.
3. Remove the hard, cut ends of asparagus by breaking or cutting. Nodules should be trimmed from the thick part of the spear with a vegetable peeler or knife. Steam for 5-10 minutes until tender but crisp.
4. Arrange on a plate and drizzle with vinaigrette.

Chicken Potato Salad

A classic of Turkish cuisine from the days of the Ottoman Empire, this delightfully easy chicken breast and vegetable salad has been updated using potatoes. Recipe serves 4.

Ingredients:

1 pound (500 g) potatoes
2 pints (1 litre) chicken stock
1 small onion spiked with 3 or 4 cloves
2 sprigs thyme (or 1/2 teaspoon dried)
2 chicken breast pieces, skinned
2 slices bread, crusts removed
1 small onion, grated
1 clove garlic, crushed
2 ounces (50 g) pecan nuts, finely chopped (or walnuts)
1 cup finely chopped parsley or basil
Few lettuce leaves
2 tablespoons extra virgin olive oil (or macadamia nut oil)
2 teaspoons paprika

Method:

1. Wash potatoes, cut into cubes (with skins still on) and poach in chicken stock.
2. Add clove-studded onion, thyme and the chicken breasts and let the breasts poach slowly with the potatoes for 15 minutes.
3. Meanwhile, soak bread in stock, squeeze out excess. In a bowl, crumble bread, add grated onion, garlic, nuts and herbs. Mix thoroughly adding a little chicken stock to make a smooth paste.
4. When chicken breasts are cooked, remove from stock and allow to cool. Chop finely and add to nut mixture. This process could be done in a food processor for a smoother mixture. When potatoes are cooked, remove from stock, drain and allow to cool.
5. To assemble salad, place a few lettuce leaves on a serving plate, add potato cubes and spoon over the chicken/nut mixture.
6. Heat olive oil, add paprika and heat for a minute. Drizzle this oil/paprika mixture over salad.

Tip: The stock may be used again. Simply remove the clove-studded onion and store stock in the refrigerator or deep freeze.

Raw Beetroot Salad

As the beetroot doesn't have to be cooked this is a very quick and easy salad to prepare. Recipe serves 4-6 as a side dish.

Ingredients:

4 medium beetroot, trimmed, peeled and coarsely grated
2 zucchini, coarsely grated
Coriander leaves, to garnish
Dressing:
3 tablespoons hazelnut oil
2 tablespoons lemon juice
3 teaspoons soy sauce
1 teaspoon brown sugar
3 tablespoons fresh coriander, chopped
Salt and pepper to taste

Method:

1. Combine dressing ingredients and mix well. Season to taste with salt and pepper.
2. Combine beetroot and zucchini in serving bowl. Add dressing and toss well.
3. Garnish with coriander leaves.

Fresh Orange Cake

Coconut adds extra flavor and texture to this easy, quick-to-mix fruit cake. Recipe serves 10-12.

Ingredients:

1/2 cup desiccated coconut
1 1/2 cups lukewarm milk
8 ounces (250 g) polyunsaturated margarine spread
Grated rind of 3 large oranges
1 cup caster sugar
2 large eggs
2 cups self-rising (raising) flour
2 teaspoons baking powder
Icing and Decoration:
3/4 cup icing sugar, sifted
2 ounces (50 g) polyunsaturated margarine spread
4 teaspoons fresh orange juice
Orange slices and mint sprigs, to decorate

Method:

1. Put the coconut and lukewarm milk into a mixing bowl, mix well and leave to stand for 10 minutes.
2. Preheat the oven to 350 degrees F (180 degrees C). Grease and line a deep, 8 inch (20 cm) round cake tin or a deep heart-shaped tin.
3. Add the margarine, orange rind, caster sugar and eggs to the coconut-milk mixture; sift over the flour and baking powder. Beat together with an electric mixer or a wooden spoon until evenly combined.
4. Put the mixture into the prepared tin and bake for 1-1 1/4 hours, or until well risen and brown. The top of the cake should spring back when lightly pressed.
5. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack. Remove the lining paper and cool.
6. Beat together the icing sugar, margarine and orange juice until smoothly blended. Spread over the top of the cake. Decorate with orange slices and mint.

Tip: Beat the cake ingredients with a hand-held electric mixer for 1 minute or with the back of a wooden spoon for about 2 minutes. Over beating will make the cake heavy.

Green Beans and Mustard Sauce

In this fresh vegetable side dish the beans are served with a rich and creamy sauce, perfect for a special dinner party. A delicious accompaniment to beef. Recipe serves 6.

Ingredients:

1 pound (500 g) green beans
3 egg yolks
1 tablespoon French mustard
2 teaspoons butter
1/4 cup cream
2 teaspoons vinegar

Method:

1. To make the sauce heat the egg yolks, mustard and butter in a double boiler over simmering water. Mix continuously until mixture is frothy.
2. Add cream and mix for 3 minutes. Add vinegar. This can be set aside at this stage and reheated over simmering water when the beans are cooked.
3. Wash and top and tail beans. Steam until tender but still crisp.
4. Pour sauce over beans and serve.

Mango and Coconut Bread

Fresh mango pieces and shredded toasted coconut add sweetness and crunch to this easy homemade bread with a cake-like texture. Recipe makes 1 loaf.

Ingredients:

2 cups self-rising (raising) flour, sifted
1/4 cup sugar
2 cups shredded coconut, toasted
1 mango, roughly chopped
4 eggs, lightly beaten
1/2 cup buttermilk

Method:

1. Preheat oven to 350 degrees F (180 degrees C). Line a loaf tin with baking paper. Put the flour in a bowl, add the sugar, coconut and mango and stir.
2. Combine the eggs and the buttermilk, then add to the flour mixture and stir to combine.
3. Spoon mixture into the prepared tin and smooth the top. Bake for 40 to 45 minutes or until a skewer comes out clean when inserted into the middle. Remove from the oven and stand on a wire rack to cool.

Tangy Mango Sorbet

Try serving this easy-to-make fruit puree sorbet topped with slices of fresh mango for a simple but stylish summer dessert. Recipe serves 4.

Ingredients:

2 large ripe mangoes
1/2 cup sugar
1 1/2 cups water
1/4 cup lemon juice
2 egg whites

Method:

1. Process flesh of mangoes until smooth; you should have 1 1/2 cups puree. Combine sugar and water in saucepan, stir over heat without boiling until sugar is dissolved. Bring to boil, reduce heat, simmer, uncovered, 10 minutes without stirring; cool.
2. Stir in mango and lemon juice, pour into slab or bar pan, cover, freeze until partly set.
3. Process egg whites and mango mixture until smooth, pour back into pan, cover, freeze until sorbet has set.