Enchilada layer

This is quick - easy and delicious served with cous cous, rice or salad - or whatever you fancy! You can also obviously use ready-made enchilada sauce for even more speed!

1 (1.5 ounce) package dry enchilada sauce mix
1 (6 ounce) can tomato paste
3/4 cup water
1 1/2 pounds ground beef
1 teaspoon garlic salt
1/2 teaspoon onion powder
1 (16 ounce) can refried beans
1 (12 ounce) package corn tortillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese

Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water.
(If using ready made enchilada sauce - ignore this step!)

In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat.
Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.

Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce.
Arrange tortillas in the dish.
Spoon in half of the meat mixture, covering the tortillas.
Spread half of the Cheddar and Monterey Jack cheeses over the meat.
Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.

Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.

Caramel Shortbread

I love shortbread and caramel - so both together are just a dream on the tastebuds!
Warning - highly yummy and moreish so you may find difficulty leaving some for others!

1/2 cup butter
1/4 cup white sugar
1 cup all-purpose flour
1/4 cup ground almonds
3/4 cup butter
3/8 cup white sugar
3 tablespoons golden syrup
1 (14 ounce) can sweetened condensed milk
8 (1 ounce) squares high quality milk chocolate
1/3 cup toasted and sliced almonds

Beat 1/2 cup butter and 1/4 cup sugar until pale.
Add flour and ground almonds to form a soft dough.

Press dough into a 8 inch square pan that has been greased and lined with parchment paper.
Bake shortbread at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until pale golden brown. Leave in pan until cool.

To Make Topping:
Cook 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan on low heat.
Bring to a boil, stirring constantly. Boil for 5 to 7 minutes until it has thickened and has a pale caramel color.

Spread caramel on cooled shortbread, and let set about 40 minutes. Melt chocolate over low heat. Spread melted chocolate on top of caramel and sprinkle on toasted almonds.

Jambalaya Salad

Simple and yummy!

1 1/3 cups water
2/3 cup uncooked long-grain white rice
6 slices bacon
1 (6 ounce) can tiny shrimp, drained
1/2 cup cubed ham
1/2 cup chopped green bell pepper
1/2 cup sliced celery
1/4 cup chopped onion
1 cup chopped fresh tomato

3/4 cup Italian-style salad dressing
1 teaspoon dried thyme
1/4 teaspoon chili powder
1 clove garlic, minced
1/4 teaspoon salt

In a medium saucepan, bring water to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes.
While the rice is cooking, place bacon in a large, deep skillet over medium-high heat. Cook until evenly brown. Drain, cool, and crumble.
In a large bowl, mix the cooked rice, crumbled bacon, shrimp, ham, bell pepper, celery, onion, and tomatoes.

Prepare the dressing by whisking together the salad dressing, thyme, chili powder, garlic, and salt. Pour over rice mixture, and toss to coat. Cover, and chill in the refrigerator until serving.

Hamburger Potato Casserole

Quick - easy and kid friendly - simple ingredients in one dish!

1 pound lean ground beef
3 cups peeled and thinly sliced potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup chopped onion
3/4 cup milk
salt to taste
freshly ground pepper, to taste
1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet over medium heat, brown the ground beef; drain fat.
In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.

Sand cups.......

With the kids off school - this kind of dessert is a great way to keep them involved and have fun at the same time.
This dessert looks like sand - easy for the kids to join in with - decorate with small umbrellas, gummy worms and sharks, crushed peanuts etc.
I recommend serving this in individual cups - though a bucketful is easily gone through too!

• 2 cups milk
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (12 ounce) package vanilla wafers, crushed

In a large bowl, combine milk and pudding mix. Beat with a whisk until well blended. Let stand 5 minutes.

Add whipped topping and half of the crushed cookies and fold in.

Place 1 Tablespoon crushed cookies into each cup. Fill cups 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. Decorate before serving.

Watergate Salad......

Creamy and cool and kids love to make this!

INGREDIENTS

1 (3.4 ounce) package instant pistachio pudding mix 1 (20 ounce) can crushed pineapple, drained
1 1/2 cups miniature marshmallows
1 (12 ounce) container frozen whipped topping, thawed
1/2 cup flaked coconut
1/2 cup maraschino cherries, drained

In a large bowl, combine pudding mix and pineapple; mix well.
Add marshmallows and 3/4 of the container of dessert topping (add more to get a creamier consistency).
Toss in the coconut; mix well.
Transfer to a serving dish and top with halved cherries and any extra coconut.
Chill for at least an hour before serving. Good the next day.

Stir-fried chicken salad....

Ingredients

1/4 cup fat-free, less-sodium chicken broth
2 tablespoons rice wine vinegar
1 tablespoon Thai fish sauce
1 tablespoon low-sodium soy sauce
1 tablespoon bottled chopped garlic
2 teaspoons sugar

1 pound skinless, boneless chicken breast tenders
1 tablespoon peanut oil
4 cups mixed salad greens
1/4 cup chopped fresh basil
1/2 cup thinly sliced red onion
2 tablespoons finely chopped unsalted, dry-roasted peanuts

Combine first 6 ingredients in a medium bowl. Add chicken to broth mixture, stirring to coat.
Let stand 3 minutes.

Heat oil in a large nonstick skillet over medium-high heat.
Drain chicken, reserving marinade.
Add chicken to the pan; cook 4 minutes or until done, stirring frequently.
Stir in the reserved marinade.
Reduce heat; cook 1 minute or until slightly thickened. Remove pan from heat.

Combine greens and basil in a large bowl. Add chicken mixture, tossing to coat.

Cereal Treats

Easy to make - any cereal can be used - great fun for kids but adult assistance is required for the first part! Let them have fun decorating them!

INGREDIENTS
1/4 cup butter
1 (10.5 ounce) package miniature marshmallows
5 cups crispy rice cereal

Grease a 9x13" pan.

In a large microwave safe bowl, combine butter and marshmallows. Microwave on high for 1 to 2 minutes, stirring every 30 seconds, until smooth. Remove and stir in the cereal.

Press in to the prepared pan with the back of a buttered spoon. Let the treats cool for about 2 hours until set. Cut into squares.

Chile Spiced Tenderloin Steaks

Ingredients

3 tablespoons fresh lime juice
1 teaspoon ancho chile powder
1 teaspoon dried oregano
2 teaspoons minced garlic
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
Cooking spray

Combine first 9 ingredients - rub over steaks - leave at room temp for approx 15 mins.
Spray grill rack with cooking spray and grill steaks for 5 mins each side or until reached required 'doneness'.

Fake-and-bake Chicken

I love ranch ranch dressing so this appealed to me in instantly. I was very dubious about the potato flakes but have to say they worked so well - and easily spiced up by adding any favourite spices of your choice in with the potato flakes or by using something like a sweet chilli sauce to coat the chicken with - then you can have tastes met for the whole family.

INGREDIENTS
Chicken pieces
Ranch Dressing
Instant Potato Flakes

Heat oven to 450F/230C/Gas8. Coat baking sheet with vegetable cooking spray.
Brush the chicken pieces with ranch dressing.
Roll in the potato flakes.
Place on baking sheet (duh!)
Turn oven down to 350F/180C/Gas4 - bake for 25 mins/until juices run clear when pierced with a fork.

Cheats coconut brittle

This is done in the microwave mainly - a little treat that takes minutes to make - delicious with the macadamia nuts!
As microwaves vary on cooking strength - check these times halfway for each cooking period.

1 cup flaked coconut

1 cup white sugar

1/2 cup corn syrup

4 ounces chopped macadamia nuts

1 tablespoon butter

1 teaspoon vanilla extract

1 teaspoon baking soda

Spread coconut evenly over a buttered baking sheet.

In a medium microwave-safe bowl, combine sugar and corn syrup. Microwave on high 3 minutes.
Stir in nuts and microwave 4 minutes more.
Stir in butter and vanilla and return to microwave for 1 minute.
Stir in soda until light and slightly foamy.
Pour over coconut on sheet. Let cool until firm (1 hour at least).
Break into pieces - enjoy!!!

Chinese Shrimp Salad

This is quite sweet as contains fruit - but it is a nice light refreshing summer dinner - or a quick and easy potluck dish!
Serve with lettuce and usual green salad ingredients.
Instead of using apples - you can also used pre-cooked new potatoes.

1 (11 ounce) can lychee fruit, drained with juice reserved
1 pound cooked shrimp - peeled and de-veined
3 Fuji apples - peeled, cored and cubed
1 tablespoon lemon juice
1/4 cup mayonnaise

Combine lychees, shrimp and apples. Add lemon juice and 1/4 cup of reserved lychee juice - chill for 15 mins.

After chilling - drain liquid (reserving it!!) - combine drained liquid with mayonnaise and toss together with other ingredients. Chill till needed.

Texas Yum Yum

A chocolate and vanilla layered pudding pie - easy and NO baking!

INGREDIENTS
1 (3.9 ounce) package instant chocolate pudding mix
3 cups milk
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) tub frozen whipped topping, thawed
1 (3.4 ounce) package instant vanilla pudding mix

In a medium bowl, mix together the chocolate pudding mix and 1 1/2 cups of milk until smooth and well blended. Pour into the graham cracker crust.

In a clean bowl, beat cream cheese until soft, then mix in confectioners' sugar. Fold in 2 cups of the whipped topping, and spread on top of the chocolate pudding layer.

Whisk together the vanilla pudding mix and 1 1/2 cups of milk until well blended. Spread over the top of the cream cheese layer. Spread the remaining whipped topping over the top. Chill for at least 30 minutes before slicing and serving.

Easy Chicken Parmesan

I love this recipe - easy - quick -tasty!

Ingredients:
4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
2 to 3 tablespoons olive oil
8 slices mozzarella cheese, or more - to taste
1 jar (16 oz) spaghetti sauce (any favorite)
Parmesan cheese

Whisk together egg and milk.
Dip chicken breasts into this and then in bread crumbs.
Heat oil over medium heat in large skillet - brown chicken - about 3-4 mins until golden.
Set chicken aside in a baking dish.

Place 2 slices of mozzarella on each breast.
Pour jar of spaghetti sauce over.
Sprinkle with parmesan - cover with a little more mozzarella.
Bake at 350F/180C/Gas 4 for 25-30 mins - or until bubbling.

Serve with spaghetti - garlic bread and salad.

Shrimp

One of my favorites - quick and versatile.
This recipe is no different - good flavor and can be served with salad or for a more filling meal with rice.

Caribbean Shrimp
INGREDIENTS
1 tablespoon vegetable oil
2 tablespoons minced fresh ginger root
2 limes, juiced
2 cloves garlic, minced
1 tablespoon soy sauce
1/2 teaspoon white sugar
1/2 teaspoon crushed red pepper flakes
2 pounds large cooked shrimp, peeled, tails on (this will depend on how you are serving it)
1/2 cup chopped fresh cilantro

Combine all the ingredients - marinade shrimp for approx half an hour.
Heat gently. Serve with salad or rice.

Moussaka

(not my pic)

This is one of my favorite Greek dishes.
There are many variations of this recipe - with and without the sliced potatoes - a yogurt topping rather than bechamel sauce and different herbs.
Try your own flavors - experiment and find one that works for you.

2 tbsp olive oil, plus extra for brushing
1 large onion, finely chopped
3-4 lbs potatoes - sliced and cooked till tender but not breaking
3 garlic cloves, crushed
1 1/2 lamb mince (ground mince)
2 tbsp tomato purée
half tsp ground cinnamon
half tsp thyme (fresh preferably but dried also works)
half tsp oregano
2 x 400g (16oz) can chopped tomatoes
2 tsp dried oregano
4 med aubergines (eggplant) cut into 1/2inch slices
25g freshly grated Parmesan
50g feta/gruyere - crumbled
1 large jar bechamel sauce

Place the sliced aubergines in a colander - sprinkle with salt and leave for 30 mins - this draws out any bitter juices.
Brown the mince.
In a large casserole dish/deep pan - add 2 tbsp oil - cook onion gently for 10 mins - till soft but not colored.
Add the mince and break with fork - mix with onion.
Add garlic, tomatoes, tomato puree, cinnamon, thyme, oregano and mix together in the casserole.
Aubergines - pat dry - dust with flour and lightly fry in batches in remaining oil - about 8-10 mins till golden on both sides. Put to one side.

Construct the moussaka:
A large ovenproof dish:
Alternating layers of meat - potato and aubergine - at least 2 layers of each.
Pour on the bechamel sauce.
Add cheeses to the top.
Cook in oven - 180C/350F/Gas4 for 50-60 mins.
Allow to settle for 5 mins before serving.

This is delicious served with a chunky tomato, parsley, cucumber and mint salad and big chunks of crusty bread.

Pork Loin Chops With Cinnamon Apples

Ingredients

1 teaspoon dried rubbed sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (4-ounce) boneless centre-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon vegetable oil
Cooking spray
1 teaspoon butter
4 cups (1/2-inch) slices peeled Granny Smith apples (about 4 medium)
1 tablespoon brown sugar
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
Dash of salt

Preparation

Combine first 3 ingredients, and sprinkle over the pork. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add pork; cook 3 minutes on each side or until done. Remove the pork from pan. Cover and keep warm.

Melt butter in pan over medium heat. Add apples and remaining ingredients, and cook 5 minutes or until tender, stirring frequently. Serve the apples with pork.

(Rather than pasta/noodles as in pic below - I prefer this with mashed potatoes and gravy!)

Celebration Hoagie.............

So simple yet so so tasty - add a sparkler and celebrate a little more!!!

Ingredients

1/2 cup light mayonnaise
1/4 cup thinly sliced fresh basil
1/2 teaspoon coarsely ground pepper
1 (16-ounce) loaf Italian or French bread
1 pound thinly sliced lean deli roast beef
1 large tomato, cored and thinly sliced
1 cup thinly sliced red onion
1 large yellow bell pepper, seeded and thinly sliced into rings
1 cup trimmed arugula, watercress, or lettuce leaves
1/8 teaspoon salt
1/8 teaspoon pepper

Preparation

Combine mayonnaise, fresh basil, and ground pepper; chill 15 minutes.

Cut bread loaf in half horizontally; spread mayonnaise mixture over bottom half of bread; top with roast beef, remaining ingredients, and top half of bread. Cut loaf into 6 pieces.

Cheats Stars and Stripes Cake

Yep - 4th of July is nigh - so thought I would throw this one in.

INGREDIENTS
13x9 inch pan

Box yellow supermoist cake mix (Betty Crocker do a good range of these). You can use any flavor/variety - buy according to taste and which toppings you are using.
Other ingredients as called for on cake box - usually oil,eggs and water.

1 large container rich & creamy/whipped vanilla frosting

1/3 cup of fresh blueberries

1 pint fresh strawberries.

(if fresh fruit is not available then use blue and red candy-coated chocolate candies.)

Heat oven to 350F/180C/Gas 4
Make and cool cake as directed on box for a 13 x 9" pan.

When completely cooled - frost with the frosting. Wash berries and pat dry then arrange on the top to make a flag design. Serve immediately or keep chilled.

Burgers

Just about everyone loves burgers - especially at this time of year when we all get the BBQ going. So here are a few burger recipe ideas!

BEEF BURGERS
INGREDIENTS
2 1/4 lbs minced/ground beef
1 large onion - grated/very finely chopped
3 tbsp parsley and thyme (combined)
Salt and pepper to taste

Place all ingredients together and mix. Wet hands before shaping into burgers. Cook - and out together with your favorite things - lettuce - tomatoes- gherkins etc.

A good and quick burger sauce - tomato sauce, mayonnaise and English mustard - combine together - add chilli or tobasco if feeling in a soicy mood!

The Elvis Burger - a different kind of cheeseburger
INGREDIENTS
2 1/4 lbs minced/ground beef
1 red chilli
1/2 a red onion - finely chopped
Tarragon - preferably fresh and finely chopped - if not 1 level tbsp dry is fine.
1 large egg
Handful breadcrumbs
1 teaspoon Dijon mustard
2 tablespoons freshly grated Parmesan
Salt and pepper to taste

Mix all ingredients together - including the the parmesan - cook as preferred.
These are delicious served on toasted ciabatta rolls and accompanied with a sinple salad.

MINTY LAMB BURGERS
INGREDIENTS
1lb minced/ground lamb
1 medium onion - very finely chopped/grated
1 egg - beaten
1 tbsp tomato paste
1 tbsp tomato ketchup
2 teasp feshly chopped mint
2 tbsp Worcestershire sauce
50g/20z fresh white breadcrumbs

Mix all ingredients together - shape - cook.

THAI CURRY PORK BURGERS
INGREDIENTS
1 lb minced/ground pork
1 small onion - finely chopped
2 tbsp Thai Curry Paste
1 tbsp fresh coriander - dry will do if fresh not available but half the amount.

Place all ingredients together - mix well with hands. Flour hands before shaping these ones. Cook as preferred.

Fruity Fairy Cakes - Gooseberry

Elderflower compliments the flavor of gooseberry really well - these fairy cakes - with a gooseberry fool are wonderfully sweet with a slight tang from the gooseberry to stop them from being sickly. If you have lots of gooseberries - double up on the first part of the 'Fool' recipe - i.e. gooseberries, sugar and elderflower cordial and keep remainder in the fridge - delightful on hot buttered toast.

Ingredients - for the cakes
225g/8 1/2 oz self raising flour
1tsp baking powder
3 eggs
150g pot natural yogurt
4 tbsp elderflower cordial
175g/6oz butter - melted and cooled

Ingredients for the gooseberry fool
350g/12 oz gooseberries (tailed if fresh - frozen works just as good)
50g/2oz golden caster sugar
1 tbsp of elderflower cordial
200g tub creme fraiche
icing sugar - for dusting


Heat oven to 400F/200C/180 fan/gas 6
12 muffin cases on baking tray.
Mix dry ingredients in large bowl.
Beat eggs, yogurt, elderflower cordial, melted butter together with a pinch of salt.
Stir in dry ingredients.
Spoon into cases - bake for 18-20 mins.
Cool.


Fool recipe
Put gooseberries and sugar in a frying pan - cook gently for 10 mins.
Taste for sweetness - remember if adding more sugar - the cakes are sweet.
Stir in elderflower cordial and leave to cool (if making extra - put in a container - leave to cool and put in fridge).
When cool fold in creme fraiche.


Serve - cut out a section at the top of each cake - or cut top of cake off - dessertspoonful of fool on top of each cake - top with cake you cut off - dust with icing sugar.

Lamb Meatball & Pea Pilaf

Large frying pan/risotto pan with a lid

Ingredients
400g pack leab lamb mince
3 garlic cloves - crushed
2 tsp cumin
300g/10oz basmati rice
vegetable/lamb stock - enough to cover rice
300g/10oz frozen peas
zest 2 lemons and juice of one

For the cucumber yogurt
1/2 cucumber finely chopped/grated
150ml mild natural yogurt
small bunch mint leaves - torn


Mix lamb with half the garlic and 1 tsp cumin - season - shape into about 16 balls (wet hands to do this).
Heat pan and cook meatballs for about 8 mins over moderate heat till golden and cooked through.
Remove and set aside.
Tip rice, 1tsp cumin and remaining garlic into pan - fry for 30 secs stirring - pour in enough stock to cover. Cover and simmer for 10-15 mins.
Stir in the peas - return meatballs to pan - warm through till peas are tender.

Make the cucumber yogurt using half the mint.
Mix half the mint, yogurt and cucumber together.

Finish the pilaf by adding lemon zest and juice and remaining mint.


The cucumber yogurt is very cooling with this dish - he mint enhancing the flavor of the lamb.
Can be served with a variety of flat breads such as naan.

Desserts to go with the pasta..........

Well - you need something yummy to follow up with.
The Vin Santo in the first recipe is a delicious Italian dessert wine - other Italian dessert wines will work in this too - and it is a no-cook dessert!
The 2nd recipe is not really for kids - unless you want to try and get them off the ceiling fan as they shout 'Hey Ma - look at me - weeeeeeeeeeeeeeeeeee...'. Substitute the coffee for some fudge instead!

Strawberry parfait with Vin Santo and biscotti
Ingredients
These measurements are for a 1 litre glass bowl - shallow and square works best.
250g biscotti biscuits
400g strawberries - halved
50g/2oz golden caster sugar
250g mascarpone
284ml carton double cream - softly whipped
100ml/3 1/2 fl oz Vin Santo

Place biscotti in a plastic bag and crush with end of rolling pin (or similar) - leave slightly chunky.
Place in a bowl - drizzle over Vin Santo stir and leave.
Meanwhile - half the strawberries and the sugar in another bowl - mash together with a fork.
In another bowl - whip the mascarpone - fold in the cream - if too thick add a little milk.
Take 1 litre bowl - layer half the biscotti on base
Top with half the crushed strawberries
Top those with half the mascarpone
Repeat the three layers - decorate with the remaining strawberries
Chill before serving.



Biscotti Ice Cream with Hot Mocha.
Ingredients. (to serve 4 - apparently!)
500ml pot of good quality vanilla ice cream
14 biscotti biscuits
100g bar good quality dark chocolate
2 tbsp brandy
200ml/7fl. oz. freshly made strong coffee.

Leave ice cream out of freezer for 5 mins to soften - tip into a bowl.
Put 6 biscotti into a bag - crush with rolling pin - fold into ice cream - return ice cream to freezer.
Break chocolate into a microwaveable bowl - add brandy - microwave on high for 30 secs-1min (till melted).
Pour in hot coffee and stir till smooth.
Scoop ice cream into bowls/heatproof serving glasses - pour mocha over.
Serve with remaining biscotti on the side.

Pasta Flavour..................

Most of us love pasta and use it regularly - it is a stable quick meal.
I am going to put down some of my fav pasta recipes here and the type of pasta it tends to work best with - all quick and very easy.

Bacon & Mushroom Pasta
Ingredients
400g/14oz Penne - or other tube pasta
250g chestnut or baby button mushrooms
8 rashers streaky bacon
4 tbsp fresh pesto (from chiller if possible)
200ml cartom creme fraiche (use 50% fat one if concerned about fat content)
handful fresh basil leaves

Cook pasta according to intructions on packet - drain when cooked.
Slice mushrooms and bacon into bite-size pieces.
Fry bacon and mushroom till golden - high heat so the mushrooms fry in bacon fat rather than sweat.
Add pasta to pan and stir over heat for approx 1 min.
Remove from heat - stir in pesto and creme fraiche and most of the basil leaves - keep a couple back for decoration.

Swap the basil pesto for red pesto or sun-dried tomato pesto for a different twist.




Tuna & tomato pasta
Ingrdients
500g packet pasta bows
2 tbsp olive oil
2 garlic cloves - finely chopped
400g can chopped toms - with herbs
1/2 tsp chilli powder
1 tsp sugar
100g can tuna - drained
handful basil leaves


Cook pasta according to instructions - drain when cooked.
Meanwhile - heat oil - cook onion for a couple mins.
Stir in garlic, tomatoes, chilli and sugar.
Season and bring to boil. Stir, reduce heat and simmer for 5 mins.
Flake tuna into sauce and heat through.
Add to drained pasta and the basil leaves - season with pepper - serve.



Spaghetti with prawns, chilli and rocket.
Ingredients
400g/14oz spaghetti
2 long red chillies
100ml/3 1/2 fl oz olive oil (extra-virgin if possible)
200g cooked peeled prawns
100g wild rocket

Cook spaghetti according to pack instructions - drain - toss with drizzle of olive oil - set aside
Meanwhile - split the chillies - de-seed - slice and dice very small - you can add the seeds if you like it HOT!
Heat oil in a pan - add prawns - cook for a few seconds - add chillies - season - add spaghetti.
Remove from heat - fold rocket through - serve.

This recipe also works well with crabmeat - fold it through the the spaghetti after drained and as mixing with olive oil.


Roasted Vegetable Pasta
Ingredients
350g/12oz pappardelle or spaghetti
1 aubergine - chopped into 4-5 cm chunks
2 large fennel bulbs - cut into 8 segments
2 tbsp olive oil
good dash tobasco
2 garlic cloves - crushed
140g/50z soft goats cheese
6 tomatoes - chopped
handful basil leaves - roughly chopped
parmesan - grated - to serve

Heat oven to 200C/400F Gas 6 - reduce for fan ovens
Toss aubergine, fennel, oil and tabasco in a roasting tray - season - roast for approx. 20 mins
Add tomatoes and garlic - oast for a further 10 mins.
Cook pasta according to instructions - drain - return to pan - add roasted veg and juices.
Toss the goats cheese and basil through.
Serve with parmesan.

Raspberry and Mascarpone Trifle

Ingredients
10-12 sponge fingers
300g raspberries
150ml orange juice
250g tub mascarpone
500ml tub fresh custard

Break sponge fingers into a large bowl - scatter over raspberries (keep a few back for decoration) - pour on orange juice - leave to soak for 15 mins.

Beat the mascarpone - gradually beat in the custard - spoon all the mix over the sponge - use remaining raspberries to scatter over top.


This is deliciously refreshing - adding mascarpone makes the custardy bit feel 'lighter' on the tongue and not as 'cloying' as when using custard alone. Quick and very easy.
For a more adult version - substitute some of the orange juice with Cointreau!

Avocado Salsa

Ingredients:
2 ripe medium avocados
200g cherry tomatoes
1 red chilli - de-seeded - finely chopped
Juice of 2 small limes
1 small red onion finely chopped.

Peel and roughly chop/squash the avocados.
Roughly chop tomatoes - put all the above ingredients together and mix.

This is wonderful served with simply seasoned lamb chops (salt,pepper and rosemary) and a bean mix (broad beans heated and tossed in olive oil for approx 3 mins till warmed through - remove from heat add watercress and mixed herbs (mint works wonderful with lamb).