Microwave Curried Apple and Cider Soup

In this unusual soup apples accentuate the fruity flavor of the cider, and cream mellows its sharp bite. It can be served hot, but is rather special cold. Recipe serves 4 as an appetizer.

Power Setting: High (100%)

Ingredients:

1 onion
1 1/2 ounces (45 g) butter
1 tablespoon curry powder
2 tablespoons cornflour
3/4 pint (400 ml) chicken stock
2 eating or dessert apples
2 egg yolks
1/2 pint (150 ml) double or thickened cream
1/2 pint (300 ml) dry cider
1 tablespoon lemon juice

Method:

1. Peel and chop the onion. Place the butter in a large bowl with the onion and cook for 2 minutes. Sprinkle in the curry powder and cook for 1 minute.
2. Add the cornflour to the bowl, blending it in well. Gradually add the stock and cook for 6 minutes, stirring every 2 minutes. Remove from the microwave and leave to cool slightly.
3. Peel, core and finely chop 1 1/2 of the apples. Put into a blender with the soup and blend till smooth. Return to the bowl and cook 2-3 minutes until boiling.
4. Blend the egg yolks and cream together in a bowl and slowly stir into the soup. Add the cider, allow fizzing to subside, then taste and adjust seasoning if necessary. Cook for 1-2 minutes until hot but not boiling.
5. To serve, slice the remaining 1/2 apple into wafer-thin strips and toss in lemon juice. Drain and add to the soup just before serving. Garnish with a swirl of cream or plain yogurt if desired. The soup can also be served cold - it's particularly good before a rather hot and spicy main course or as a cooling summer soup.

To freeze: Make soup as Steps 1-3. Cool, pour into rigid container, cover, label and freeze.
Freezer life: 3 months.
To use: cook from frozen for 6 minutes, stirring every 2 minutes, then proceed as Step 4.

Maple Peanut Squares

The whole family will be nuts about these American-style peanut butter and maple syrup squares and may even demand you make two batches! Cake recipe makes 15 squares.

Ingredients:

4 ounces (100 g) butter
4 ounces (100 g) soft light brown sugar
4 tablespoons crunchy peanut butter
4 tablespoons maple syrup
2 eggs, beaten
4 ounces (100 g) self-rising (raising) flour
2 ounces (50 g) raisins
3 ounces (75 g) unsalted peanuts, roughly chopped
Icing sugar, for dusting

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Cream together the butter and sugar. Add the peanut butter and maple syrup and beat in well.
2. Beat in the eggs gradually with 2 teaspoons of the flour. Fold in the remaining flour and add the raisins and 2 ounces (50 g) of the chopped peanuts. Pour the mixture into a 10 x 6 inch (25 x 15 cm) lined cake tin. Sprinkle with the remaining chopped peanuts. Bake in the oven for 35-45 minutes.
3. Allow the cake to cool slightly in the tin. Turn out onto a wire rack and leave to cool. Dust with icing sugar and cut the cake into squares.

Wholemeal Salmon Slices

Eat this on the day you make it because it does not keep. Use the soft bread from the center of the bread stick to make breadcrumbs. Recipe serves 8 as an appetizer.

Ingredients:

15 ounce (440 g) can pink salmon
4 ounces (125 g) ricotta cheese
Juice of 1 lemon
1 teaspoon curry powder
1/4 teaspoon salt
6 spring onions (shallots), chopped
1 teaspoon gelatin
2 tablespoons hot water
1 wholemeal bread stick

Method:

1. Drain the juice from the salmon and discard skin and bones.
2. Mash the salmon and mix well with the cheese.
3. Add lemon juice, curry powder, salt and spring onions.
4. Melt gelatin in hot water, cool slightly, and stir into salmon mixture.
5. Chill in refrigerator for 30 minutes.
6. Cut bread stick into two equal lengths, and remove the crusty ends. Hollow out with knife or spoon. Discard the soft center.
7. Spoon filling into centers of bread stick and pack in firmly.
8. Wrap in aluminum foil and chill until ready to serve.
9. Slice in 3/4 inch (2 cm) pieces and serve.

Chili Sweet Potato and Eggplant Crisps

These tasty fried vegetable crisps go well with casual dishes, such as grilled chicken breasts on rolls with salad. Recipe serves 4-6.

Ingredients:

1 orange sweet potato
1 slender eggplant
Oil for deep frying
1/4 teaspoon ground chili powder
1/4 teaspoon ground coriander
1 teaspoon chicken salt

Method:

1. Peel sweet potato. Cut sweet potato and eggplant into long thin strips, similar in size. Place in a large bowl, mix.
2. Heat oil in a deep heavy-based pan. Gently lower half the combined sweet potato and eggplant into the moderately hot oil. Cook over medium-high heat for 10 minutes or until golden and crisp. Carefully remove the crisps from the oil with tongs or slotted spoon. Drain on paper towels. Repeat cooking process with remaining sweet potato and eggplant.
3. Combine chili, coriander and salt in small bowl. Sprinkle all the mixture over hot crisps. Toss until well coated. Serve immediately.

Wrapped Asparagus Chicken

A delicious make-ahead meal of boneless chicken breasts and canned asparagus wrapped in filo pastry - oven-baked until crisp and golden. Recipe serves 4.

Ingredients:

Salt and freshly ground pepper
4, approximately 6 1/2 ounce (200 g) chicken fillets, or boned breasts, skin removed
4 ounces (125 g) butter
2 large cloves garlic, crushed
14 ounce (440 g) can asparagus spears, drained, liquid reserved
8 sheets filo pastry
Asparagus Sauce:
14 ounce (440 g) can cream of asparagus soup
1/4 cup white wine
1/4 cup cream
1 tablespoon Dijon mustard

Method:

1. Season chicken fillets with salt and pepper.
2. Melt butter in a frying pan. Add garlic and chicken fillets. Cook for 5 minutes, turning to lightly brown both sides. Remove, set aside.
3. Brush a sheet of filo pastry with garlic butter, then layer with another sheet of pastry. Place chicken fillet in center and top with 4 or 5 asparagus spears.
4. Fold in edges and roll up into a parcel. Place on flat baking tray and brush with butter. Repeat process with remaining ingredients.
5. Bake in a moderate oven at 350 degrees F (180 degrees C) for 20 minutes. Increase temperature to 400 degrees F (200 degrees C) and bake for a further 5 minutes or until golden brown.
6. Meanwhile, combine sauce ingredients in a pan, adding reserved asparagus liquid. Stir over moderately high heat until sauce boils. Season with pepper.

Serve chicken with sauce. Accompany with oven-baked stuffed whole tomatoes and parsley-tossed, drained and heated canned baby carrots.

Ground Beef with Savoy Cabbage

This hearty and easy to make ground beef and cabbage stir-fry is the ideal dinner for cold winter months. Recipe serves 4.

Ingredients:

10 ounces (315 g) Savoy cabbage
1 large onion
8 ounces (250 g) oyster mushrooms
1/4 cup sunflower or corn oil
3 cloves garlic
1 pound (500 g) lean ground (minced) beef
Salt to taste
Freshly milled pepper to taste
Paprika to taste
3 tablespoons soy sauce
1/2 cup beef stock
Pinch of caster sugar

Method:

1. Separate cabbage leaves and remove pieces of hard stalk from each. Wash leaves well, drain thoroughly and shred with sharp knife.
2. Peel and halve onion and cut each half into thin slices.
3. Wipe mushrooms with absorbent kitchen paper, but do not wash. Cut flesh into thin strips.
4. Heat oil in wok until very hot, but not smoking. Add onion and stir-fry fairly gently until they begin to look transparent. Crush garlic directly into the hot oil.
5. Mix in beef and stir-fry briskly until brown and crumbly. Season generously with salt, pepper and paprika. Remove to bowl with draining spoon.
6. Add cabbage to remaining oil in wok and stir-fry for 4 minutes.
7. Add mushrooms to wok and mix well with cabbage. Stir-fry for 5 minutes. Moisten with soy sauce and stock. Add sugar and adjust seasoning.
8. Return beef to wok and combine with vegetables. Reheat until hot.
9. Serve with long grain rice.

Coconut Pork

An easy and deliciously creamy pan-fried pork fillet dish with a hint of curry spices and coconut. Recipe serves 4-6.

Ingredients:

13 fl oz (375 ml) can evaporated milk
1/2 cup dessicated coconut
1 pound (500 g) pork fillets, trimmed, cut into 1/4 inch (5 mm) thick slices
1 large onion, peeled, thinly sliced
1 tablespoon curry powder
1 teaspoon each cumin and paprika
1 teaspoon salt
14 ounce (440 g) can unsweetened pineapple pieces
2 red dessert apples, cored, cut into thin wedges

Method:

1. Place coconut in a food processor. Bring evaporated milk to boiling point, stirring constantly, over a moderate heat.
2. With the motor running, pour hot milk over coconut. Blend for 1 minute.
3. Strain the mixture over a bowl, pressing out as much milk as possible. Set aside, reserve coconut.
4. Melt butter in a large frying pan. Fry pork, onion, spices and salt over a high heat, stirring constantly, for 5 minutes.
5. Stir in pineapple pieces until boiling. Reduce heat, simmer for 5 minutes, stirring occasionally.
6. Stir in apple wedges, 3 tablespoons reserved coconut and the milk. Simmer a further 3-4 minutes.

Serve with boiled rice, fried poppadoms, cashew nuts, chutney and sliced bananas tossed in lemon juice.