Chinese Beef Stir-Fry

Oriental food is very popular. Try this authentic yet simple stir-fry. Recipe serves 4.

Ingredients:

1 pound (500 g) lean rump steak
1 small onion
3 spring onions, cut into 1 inch (2.5 cm) lengths
6 ounces (185 g) snow peas, stalk ends trimmed
1 tablespoon olive oil
1 teaspoon freshly chopped ginger
1 teaspoon freshly crushed garlic
1 tablespoon soy sauce
1 tablespoon dry sherry
1/2 cup beef stock
2 teaspoons cornflour

Method:

1. Trim steak of any excess fat. Cut steak into thin strips across the grain. Peel and cut onion into sixths, separating leaves.
2. Mix soy, sherry and beef stock with cornflour, set aside.
3. Heat 2 teaspoons oil in a wok or fry pan. Add onion and spring onions and stir-fry over medium heat for 2-3 minutes. Add snow peas and toss over heat for further 5-7 minutes sprinkling with a little water to create steam to soften vegetables. Remove to a bowl.
4. Add remaining oil to wok or fry pan with ginger and garlic and cook for 1 minute. Increase heat, add beef strips and stir-fry until beef changes color and is just cooked through.
5. Return vegetables to wok and toss over heat for a few seconds. Stir mixed liquids again, pour into wok contents.
6. Toss ingredients over medium heat until sauce thickens to coat meat and vegetables. Serve hot with boiled rice.

Creamy Vegetable Crown

Packed with spinach and cheese, this easy quiche makes a great meal for vegetarians. Recipe serves 4-6.

Ingredients:

1 1/2 cups wholemeal all-purpose (plain) flour
Pinch of salt
3 ounces (90 g) butter, chilled and diced
Filling:
1 ounce (30 g) butter
1 onion, finely chopped
8 ounce (250 g) packet frozen spinach, thawed and drained
1/4 teaspoon ground nutmeg
Salt and pepper
3 large eggs
1/2 pint (300 ml) fresh cream
2 ounces (50 g) Cheddar cheese, grated

Method:

1. Sift the flour and salt into a mixing bowl. Rub the butter into the flour with fingertips until the mixture resembles fine breadcrumbs.
2. Gradually add 1/4 cup cold water, mixing in with a round-bladed knife, until a soft dough forms. Compress with a cold hand, then turn out onto a lightly floured surface and shape into a disc. Wrap in greaseproof paper and chill for 20 minutes.
3. Preheat oven to 400 degrees F (200 degrees C). Roll out the pastry to a round and line a 9 inch (23 cm) pie dish. Trim the edge; cut 1 1/4 inch (3 cm) slits in from the edge, 1/2 inch (1 cm) apart. Fold in alternate strips to form a border or 'crown'. Prick the base with a fork. Line with
greaseproof paper and a layer of baking beans.
4. Bake for 10-15 minutes, until pastry shape is set. Remove paper and beans; bake for a further 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
5. To make the filling, melt the butter in a frying pan over a medium heat. Add the onion and cook until soft, stirring frequently. Stir in the spinach, nutmeg, salt and pepper to taste. Leave to cool.
6. Beat the eggs and cream with a balloon whisk. Stir in the spinach mixture and cheese. Pour into the pastry case. Bake for 30-35 minutes, or until set.

Coconut Rice

The delicate coconut flavor makes this rice an excellent side or accompaniment to curry dishes. Recipe serves 4.

Ingredients:

2 cups long grain rice
4 cups water
2 1/2 ounces (75 g) creamed coconut
1 medium onion, quartered
1/2 teaspoon salt
1 teaspoon vegetable oil

Method:

1. Wash rice until water runs clear.
2. Place in saucepan with all ingredients. Bring to boil then reduce heat, cover saucepan and simmer 20 minutes without stirring.
3. When liquid is absorbed turn off heat and stand 5-10 minutes to tenderize rice in stored heat. Fluff with a fork and serve hot.

Cream-filled Brandy Snaps

With their luscious whipped cream filling, these dainty treats will be the focal point of any afternoon tea party. They can also be served for dessert. Recipe makes 12-15 brandy snaps.

Ingredients:

2 ounces (60 g) unsalted butter
1/4 cup caster sugar
8 teaspoons golden syrup
1/2 cup all-purpose (plain) flour
1/2 teaspoon ground ginger
1/2 teaspoon vanilla flavoring essence
150 ml fresh or thickened cream

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Grease two baking trays.
2. Put the butter, sugar and golden syrup into a heavy-based saucepan and melt over a low heat. Remove from heat and pour into a mixing bowl.
3. Sift the flour and ginger onto the butter mixture. Add the vanilla and mix well.
4. Spoon heaped metal teaspoonfuls of mixture onto the prepared baking trays, leaving at least 4 inches (10 cm) between each to allow room to spread.
5. Bake for 7-10 minutes, or until the brandy snaps are bubbling and golden brown. Remove from the oven and allow to cool for 1 minute.
6. Loosen the brandy snaps from the baking trays with a palette knife and quickly roll round the handle of a wooden spoon. Gently twist the brandy snaps off the spoon and put on a wire cooling rack to set.
7. Before serving, whip the cream until it holds firm peaks. Spoon into a piping bag fitted with a large star pipe/nozzle. Pipe the cream evenly into the snaps.

Tip: If a brandy snap sets before you roll it round the spoon handle, return it to the oven for a minute to warm through.

Pea Risotto

Although not a true risotto, this dish made with fresh green peas is equally delicious. It is very tasty and easy and a complete meal in itself. Recipe serves 6.

Ingredients:

1 medium onion, finely chopped
1 ounce (25 g) butter
2 ounces (50 g) bacon, chopped
2 pound (1 kg) fresh peas, shelled
31 fl oz/900 ml chicken stock
12 1/2 ounces (400 g) Italian Arborio rice
2 teaspoons dried parsley flakes
2 ounces (60 g) Parmesan cheese, grated

Method:

1. Saute onions in butter until softened. Add bacon. Cook for a few minutes and add peas and stir.
2. Add 3 cups (26 fl oz/750 ml) stock, cover and simmer for 10 minutes.
3. Add rice, parsley and remaining stock. Cover and cook over low heat until rice is tender. Season with salt and pepper.
4. Stir in half the cheese. To serve, add Parmesan cheese separately.

Golden Honey Cookies

These sweet and easy-to-make cookies have a wonderfully light, cake-like texture. Recipe makes 20-25 cookies.

Ingredients:

3 1/2 ounces (100 g) unsalted butter, softened
2/3 cup light brown sugar
1 large egg, beaten
1/2 teaspoon vanilla flavoring essence
8 teaspoons honey
1 1/2 cups all-purpose (plain) flour
1/2 teaspoon baking powder
1 teaspoon ground cinnamon

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Grease two baking trays.
2. In a mixing bowl, beat the butter and sugar together with an electric mixer or wooden spoon until light and creamy.
3. Add the egg, a little at a time, beating well after each addition. Stir in the vanilla and honey.
4. Sift together the flour, baking powder and cinnamon. Gently fold into the creamed mixture using a large metal spoon.
5. Put heaped teaspoonfuls of the mixture onto the prepared baking trays, allowing room for the cookies to spread. To make decorative grooves, press the top of each cookie with the prongs of a fine fork, dipping the fork into flour to prevent the mixture from sticking.
6. Bake for 12-15 minutes, or until golden, swapping over the baking trays halfway through the baking time. Cool for 2-3 minutes, then transfer the cookies to a wire rack to cool completely.

Tip: For a different flavor, add 1 teaspoon ground ginger instead of the cinnamon. For a citrus tang, add the grated rind of 1 large lemon or 2 limes.

Rich Chocolate Sponge Cake

Melted dark chocolate adds richness and flavor to this tempting and easy to mix cake. Recipe serves 6-8.

Ingredients:

4 ounces (125 g) unsalted butter, diced, or polyunsaturated margarine
2/3 cup dark brown sugar
2 large eggs, beaten
1 1/4 cups self-rising (raising) flour
1/4 cup cocoa
1/4 cup milk
2 ounces (50 g) dark cooking chocolate, melted
Icing sugar, to dust

Method:

1. Preheat oven to 350 degrees F (180 degrees C). Grease an 7 inch (18 cm) round cake tin. Line the tin with greaseproof or baking paper.
2. In a mixing bowl, beat together the butter and sugar until light and creamy. Gradually add the eggs, beating well after each addition.
3. Sift together the flour and cocoa, then carefully fold into the creamed mixture using a large metal spoon.
4. Stir in the milk and the warm, melted chocolate, until evenly combined. Transfer the mixture to the tin. Level the surface, making a slight hollow in the center.
5. Bake for 50-60 minutes, or until a warm skewer inserted into the center of the cake comes out clean. Cool in the tin for 15 minutes then turn out onto a wire cooling rack to cool completely. Dust with icing sugar and serve.

Tips: If baking the cake in a ridged tin (as the cake in the photograph has), grease the tin thoroughly, then dust with 4 teaspoons flour, and tap out any excess. This stops the cake from sticking in the ridges and makes it easier to turn out. For a milder, sweeter-flavored chocolate cake, substitute drinking chocolate for cocoa and use milk chocolate instead of dark cooking chocolate.