Curried Pumpkin

Great for vegetarians, this easy and tasty Indian-style vegetable curry is delicious served with rice. Adjust the amount of chili to suit your palate. Recipe serves 4-6.

Ingredients:

1 pound (500 g) pumpkin
1 onion, finely chopped
2 teaspoons (prepared) freshly crushed garlic
2-3 teaspoons freshly chopped chili
6 curry leaves
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon dry mustard
2 cups coconut milk

Method:

1. Peel and seed pumpkin. Cut into large pieces.
2. Place all the ingredients in a saucepan or deep fryer. Cook uncovered over low heat until pumpkin is tender.
3. Serve hot with rice.

Mini Cream Puffs

These deliciously light choux pastry puffs have an exquisite lemon and cream filling. Serve for dessert or as a special afternoon tea treat. Recipe makes about 18 puffs.

Ingredients:

1/2 cup all-purpose (plain) flour
2 ounces (50 g) unsalted butter
2 large eggs, beaten
Filling:
2 large eggs, lightly beaten
2 ounces (50 g) unsalted butter
Finely grated rind and juice of 2 small lemons
3/4 cup caster sugar
7 fl oz (200 ml) carton double cream
Icing sugar, to sift
Mint leaves and strawberries, to decorate

Method:

1. Preheat oven to 400 degrees F (200 degrees C). Grease a large baking tray with melted butter, then sprinkle lightly with cold water.
2. Sift the flour onto a square piece of greaseproof paper. Put the butter in a heavy-based saucepan with 5 fl oz (150 ml) water.
3. Place saucepan over a low heat until the butter melts. Increase heat to medium and bring to the boil. Working quickly, pour all the flour in and beat with a wooden spoon. Remove from the heat and beat vigorously, just until the mixture forms a ball and leaves the sides of the pan. Cool slightly.
4. Beat in the eggs a little at a time, beating well after each addition, until smooth and glossy. Drop tablespoons of the mixture onto the prepared baking tray. Bake for 20 minutes, or until well risen, golden brown and crisp. Leave to cool in the oven, with the door ajar, for about 25 minutes. Transfer to a wire cooling rack; pierce the side of each puff with a sharp pointed knife to release the steam.
5. For the filling, put the eggs, butter, lemon rind and juice and the sugar into a heatproof mixing bowl. Stand over a pan of simmering water and stir until the sugar has dissolved. Continue to heat gently, stirring constantly, for 20-25 minutes, or until the mixture thickens. Remove from the heat and cool completely.
6. Cut the mini puffs in half horizontally and remove any soft dough. Spoon the filling into the base and top evenly with the double cream.
7. Replace tops and sift lightly with icing sugar. Transfer to a serving plate and decorate with mint and strawberries.

Tip: Water is sprinkled over the buttered baking tray to create steam in the oven, which helps the choux pastry rise well, yet remain tender, during baking.

Turkish Corn Bread

An easy yeast-free bread using polenta (cornmeal) as a base, and natural yogurt which gives it a slightly sour-dough flavor. Recipe makes 2 loaves.

Ingredients:

8 ounces (250 g) polenta (cornmeal)
4 ounces (125 g) plain wholemeal flour
2 teaspoons baking powder
2 teaspoons sugar
1 1/3 cups low-fat natural yogurt
2 large eggs
2 tablespoons olive oil

Method:

1. Thoroughly mix polenta, wholemeal flour, sugar and baking powder.
2. Beat eggs, add olive oil and yogurt. Mix well. Stir in the other ingredients.
3. Put mixture into 2 lightly oiled bread tins or a high sided cake tin and bake for about 30 minutes at 400 degrees F (200 degrees C).
4. Test if the bread is cooked by inserting a skewer or satay stick. It should come out cleanly.
5. Allow to cool for a few minutes before transferring the bread to a wire rack.
6. Allow to cool almost completely before cutting and serving with strongly flavored soups or casseroles.

Herby Potato Bake

Unlike many potato bakes this one does not have a creamy sauce. Hence it is a healthy alternative and more suitable to serve with the family meal. Recipe serves 6.

Ingredients:

4 large or 6 medium potatoes
3/4-1 cup chicken or beef stock
Olive or vegetable oil
Dried rosemary leaves
Dried thyme leaves

Method:

1. Peel and slice potatoes thinly. Brush a deep ovenproof dish with oil.
2. Arrange a layer of potato slices, overlapping slightly, in the base of the dish. Brush with oil and sprinkle with thyme and rosemary. Arrange another layer of potato and continue the process until all the potato is used.
3. Boil the stock and pour over the potatoes. The stock should come about 3/4 up the potato. Brush the top layer of potato with a good layer of oil and sprinkle with more herbs.
4. Bake in a preheated 400 degree F (200 degree C) oven for 50-60 minutes or until potatoes are cooked.

Danish Pastries with Ricotta Cheese

These easy and sweet yeast pastries are filled with a light and creamy ricotta mixture. Enjoy with an afternoon cup of tea or as a dessert. Recipe makes 10 pastries.

Ingredients:

4 cups all-purpose (plain) flour
Pinch of salt
1 ounce (30 g) unsalted butter, diced
1/4 cup caster sugar
Sachet rapid rise yeast
2 large eggs, beaten
8 ounces (250 g) unsalted butter, softened
Beaten egg, to glaze
Filling:
4 ounces (125 g) ricotta cheese
1/2 cup caster sugar
2 teaspoons lemon juice
1/2 teaspoon grated orange rind

Method:

1. Sift the flour and salt into a large mixing bowl. Add the diced butter and rub in with fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, yeast, eggs and about 3/4 - 1 cup cold water, until a soft dough forms.
2. Put the dough on a lightly floured work surface and knead for 5 minutes, or until smooth. Roll out to a 15 x 10 inch (38 x 25 cm) rectangle. Spread the butter over the middle third of the dough. Fold the other two-thirds over the buttered third, to give 3 layers. Seal the edges with a rolling pin. Cover with oiled clear plastic wrap and chill for 1 hour.
3. Roll the layered dough out to the same size as the original rectangle; fold into 3. Repeat the rolling and folding process 3 more times. Cover with plastic wrap and chill for a further 30 minutes.
4. Meanwhile, make the filling. Put the cheese, sugar, lemon juice and orange rind into a bowl. Stir well to combine.
5. Roll out the dough to the same size as before. Cut into ten 15 x 1 inch (38 x 2.5 cm) strips. Roll each strip into a rope and coil into a 'cup' shape, moulding together to seal. Place shaped pastries on 2 baking trays. Brush bases with beaten egg. Put the filling into the center of each, dividing evenly.
6. Preheat oven to 440 degrees F (220 degrees C). Cover the pastries with oiled plastic wrap and leave to rise in a warm place for 20 minutes.
7. Brush the pastries with the beaten egg to glaze. Bake for 15-20 minutes, or until golden. Serve warm.

Pork Spareribs Chinese-Style

Spareribs are one of the most popular Chinese dishes and this is a very simple and good recipe. Serves 4-6.

Ingredients:

1 side pork spareribs
1 clove garlic, crushed
1 medium-sized piece of fresh ginger
2 tablespoons brown bean sauce
3 tablespoons vegetable oil
3/4 cup water
1 tablespoon sugar
2 teaspoons cornflour
2 or 3 spring onions, finely chopped

Method:

1. Chop spareribs into 1 inch (2.5 cm) portions and trim excess fat.
2. Mix brown bean sauce, garlic and ginger into a sauce. Bring oil to medium/high heat in a wok, blend in sauce and quickly add spareribs. Continue to stir-fry for about 1 minute.
3. Add sugar and water and bring immediately to boil, then simmer for 20 minutes.
4. Mix cornflour with 1 tablespoon of water and add to wok, stir-frying with a little more heat to glaze contents all over. This should take only 1 or 2 minutes. Serve immediately on heated dish, garnished with spring onions.

Apple and Ginger Tart

This easy and delicious dessert tart has a crunchy ginger base filled with smooth apple and is topped with glazed apple slices. Recipe serves 6.

Ingredients:

8 ounce (250 g) packet ginger nut cookies (biscuits)
3 1/2 ounces (100 g) unsalted butter
Filling:
1/4 cup white sugar
1 ounce (25 g) unsalted butter
Juice of 1 large lemon
1 pound (500 g) cooking apples. peeled, cored and sliced
Topping:
2 eating apples, peeled, cored and thinly sliced
8 teaspoons white sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground mixed spice
1/4 cup apricot jam

Method:

1. Put the cookies in a food processor and mix until crumbled, or place in a strong clean plastic food storage bag and crush by beating with a rolling pin.
2. Melt the butter in a saucepan over a medium heat. Stir in the cookie crumbs until well combined. Press the mixture evenly over the base and up the side of a 9 inch (22 cm) loose-bottomed flan tin. Chill for 20 minutes.
3. For the filling, put the sugar, butter and half the lemon juice in a stainless steel pan. Heat over a low heat until melted. Stir in the apples and stew over a medium heat, stirring occasionally, until pulpy and thick. Remove from heat and cool completely. Preheat the oven to 350 degrees F (180 degrees C).
4. For the topping, toss the apple slices in the remaining lemon juice. Mix together the sugar, ginger and mixed spice.
5. Spread the filling in the cookie crumb base. Arrange the apple slices over the top in circles. Sprinkle the spiced sugar mixture over the slices.
6. Bake for 20 minutes, or until the apple slices are golden and tender.
7. Warm the jam until runny then sieve it. Brush the jam over the apples. Remove the tart from the tin and serve warm or cold.