1 skinless chicken breast fillet

Marinade:
2 tbsp soy sauce
1 tsp Asian sesame oil
1/2 tsp grated fresh gingerroot
1 tbsp honey
1 clove garlic, crushed

4 cups chicken stock
4 oz egg noodles
1 cup frozen or canned corn
3 scallions, thinly sliced

Slice the chicken breast in half to make two thin fillets. Mix all the ingredients for the marinade and marinate the chicken for 30 minutes, remove the chicken and reserve the marinade.

Bring the stock to a boil, then reduce the heat to low (barely simmering) and cook the chicken for about 20 minutes or until cooked through. Remove the chicken with a slotted spoon and allow to cool down slightly. Then shred the chicken very fine.

Cook the noodles according to the package instructions. Stir the corn, scallions, and reserved marinade into the stock. Bring to a boil, then add the shredded chicken and noodles and heat through.

Makes 6 portions.

Makes 4 portions

Marinade

1-1/2 tbsp soy sauce

1 tbsp sake

1 tsp sesame oil

1 tbsp white wine vinegar

1 tsp soft brown sugar

1 tsp cornstarch

2 skinless chicken breasts fillet, cut into strips

2/3 fine Chinese egg noodles

3 tbsp vegetable oil

1 onion, peeled and finely sliced

1 garlic clove, peeled and crushed

3/4 cup carrot, cut into matchsticks

6 baby corncobs, cut into quarters

3/4 cup broccoli, cut into florets

1 cup zucchini, trimmed and cut into matchsticks

1-1/2 cups bean sprouts

1 chicken bouillon cube, dissolved in 3/4 cup boiling water

salt and freshly ground black pepper

Mix the marinade ingredients and marinate the chicken for at least 30 minutes. Cook the noodles accrding to the packet instructions, then drain and stir in a little oil to prevent them sticking.  Strain the marinade from the chicken and reserve.  Heat 1 tbsp of the oil in a wok and stir-fry the chicken for 4-6 minutes until cooked through, then set aside.  Heat the remaining oil in the wok and saute the onion and garlic for 3 minutes.  Add the zucchini and bean sprouts and stir-fry for 2 minutes.  Pour the chicken broth into a small saucepan and add the reserved marinade.  Bring to boil, stirring until thickened.  Season with a little salt and pepper.  Add the chicken and noodles to the vegetables, pour over the sauce, and heat through.

8 single sole fillets

1 tbsp seasoned flour

1-1/4 tbsp butter

1 cup mushrooms, thinly sliced

a scant 1/2 cup fish broth

a scant 1/2 cup heavy cream

1 tsp lemon juice

2 tsp fresh parsley, chopped

20 seedless white grapes, halved

salt and pepper

Coat the fish with seasoned flour, melt half the butter in a large skillet, and fry the fish over a medium heat for about 2 minutes on each side until lightly golden.  Transfer to a place and keep warm.

Add the remaining butter to the pan and cook the mushrooms for 3 minutes.  Add the broth and simmer for 2 minutes.  Stir in the cream and lemon juice and then simmer for 2 minutes.  Add the parsley and grapes, then season with salt and pepper and pour over the fish.  Makes 4 portions.

1 onion, peeled and finely chopped

1 small red bell pepper, seeded and finely chopped

1 tbsp parsley, finely choppped

2 tbsp vegetable oil

2 cups lean ground beef

1 cup chicken broth or beef broth

1 tbsp tomato ketchup

1/3 tbsp Worcestershire sauce

salt and pepper

1-1/2 cups mushrooms, washed and sliced

1 tbsp butter

Topping

4 cups potato, peeled and chopped

1-1/2 tbsp butter

1/4 cup milk

salt and pepper

Fry the chopped onion, bell pepper, and parsley in the oil until softened.  Meanwhile, in a skillet, brown the ground meat.  Chop the meat in a food processor for 30  minutes to make it easier to chew.  Stir into the onion misture and add the broth, ketchup, Worcestershire sauce, and seasoning.  Cook over a low heat for about 20 minutes.  meanwhile, saute the mushrooms in the butter or margarine and add these to the meat when it is cooked.

to make the topping, boil the potato in lightly salted water for about 15 minutes or until tender.  Mash them together with half the butter, the milk, and some salt and pepper.  Spread over the meat either in one large dish or in four individual dishes, then cook in an oven preheated to 350 deg F for 10 minutes.  dot the top with the remaining butter and put under a hot broiler for about 3 minutes or until golden.

1-1/2 cups bow-tie pasta

2 tbps olive oil

1 onion, peeled and chopped

1 garlic clove, peeled and crushed

14 oz canned chopped tomatoes

1 tsp balsamic vinegar

a pinch of sugar

1 tbsp fresh basil, torn

a scant 1/2 cup vegetable broth

1-1/8 cups mozzarella cheese, diced

3 tbsp Parmesan cheese, grated

salt and pepper

Cook the pasta according to the packet instructions.  To make the sauce, heat the olive oil in a saucepan and saute the onion and garlic for 5-6 minutes until softened.  Stir in the chopped tomatoes, balsamic vinegar, sugar, basil, and broth, and simmer for 10 minutes.  Stir in the mozzarella and Parmesan cheeses.  Season to taste and mix with the bow-tie pasta.

Serving:  2 portions

2 tbsp softened unsalted butter

2 tbsp chopped mixed fresh herbs

1 tbsp lemon juice

1 pound thick cod fillets, skinned

Coarse sea salt and freshly ground black pepper

Preheat the oven to 350 deg F.  Mix the butter with the herbs and lemon juice.  Place the fish in a small overproof dish, season with salt and pepper, and spread the herb butter over the top.  Bake until the fish is cooked through.  Flake with a fork, checking to make sure there are no bones.  Delicious with creamy mashed potatoes and peas.  Makes 2 to 3 portions.

1 cup long-grain rice

Vegetable oil for frying

4 shallots, cut into very fine rings

Omelet

1 egg

Salt

Stir-fry

1 skinless chicken fillet, cut into small strips

1 clov garlic, crushed

Pinch of mild chili powder

4 oz cooked shrimp, peeled

4 scallions, sliced

2 tbsp soy sauce

1 tbsp chopped fresh parsley

Cook the rice according to the package instructions and allow to cool.  Heat 1 inch of oil in a small frying pan.  Saute th shallots in two batched until golden brown and drain on paper towels.

To make the omelet, beat the egg with a pinch of salt and half teaspoon water.  Heat 1 tsp of oil in a frying pan.  Pour in the egg and swirl to thinly cover the base of the pan.  Cook for about 1 minute or until set, then turn over and cook for 30 seconds on the other side.  Remove from the pan and cut into strips.

Heat 2 tbsp of the vegetable oin in a wok and stir-fry the chicken and garlic for 3 to 4 minutes.  Stir in the chili powder, shrimp, and scallions and stir-fry for about 2 minutes.  Add the rice and stir in the soy sauce and parsley and stir-fry for 4 to 5 minutes.  Finally, stir in the strips of egg and golden shallots.

Crumb Crust:
8 ounces graham crackers (2 1/2 cups crumbs)
1 stick butter, melted
Vegetable oil for greasing

Cheesecake:
5 ounces white chocolate
10 ounces cream cheese, at room temperature
1 teaspoon pure vanilla extract or 1 vanilla bean
1 cup heavy cream

Topping:
14 ounces mixed summer berries, such as strawberries, blackberries, raspberries, blueberries and red currants
2 tablespoons seedless raspberry jam
2 ounces white chocolate

Directions

To make the crust, put the graham crackers in a plastic bag and crush them with a rolling pin; then mix with the melted butter. Press them into the bottom of a lightly oiled 8-inch loose-bottomed tart pan or springform pan (this can be done with a potato masher). Place in the refrigerator to chill.

Melt the white chocolate in a heatproof bowl over a pan of simmering water. Remove the bowl from the pan and beat in the cream cheese. Add the vanilla to the cream or, if using a vanilla bean, split it lengthwise with a sharp knife and scrape the seeds into the cream.

Whip the cream until it forms fairly stiff peaks and gently fold in the cream cheese and white chocolate mixture. Pour on top of the crust and put in the refrigerator for at least two hours to set.

Once the cake is set, carefully remove from the pan. Arrange the berries on top of the cake. Heat the jam with 2 teaspoons of water and strain through a sieve. Allow to cool for about one minute and gently brush over the fruits. Melt the white chocolate and drizzle over the top of the fruits with a teaspoon. Makes eight portions.

Suggestions

Summer berries are packed with vitamin C, which helps to strengthen the immune system and fight infection. Vitamin C also aids in the absorption of iron.

1 stick unsalted butter, cut into pieces, plus extra for greasing

3/4 cup all-purpose flour, plus extra for dusting

4 oz good-quality semisweet chocolate, broken into pieces

2 whole eggs

2 egg yolks

3/4 cup superfine sugar

Confectioners’ sugar for dusting

Vanila ice cream

Fresh raspberries

Preheat the oven to 400 deg F.  Place a baking sheet in the oven to heat.  Grease four ramekins with butter and dust lightly with flour.  Put the chocolate and butter into a heatproof bown and melt over a pan of simmering water, making sure that the bown doesn’t touch the hot water.  Stir occasionally until melted.

Beat the whole eggs, yolks, and sugar for about 5 minutes with an electric mixer until thickened and pale.  Gradually fold the melted chocolate mixture into the eggs.  Fold in the 3/4 cup flour.  Pour the misture inthe ramekins and place on the hot baking sheet.  Bake for about 10 minutes or until firm around the edges.  Allow to cool for a few minutes, run a knife around the sides of the ramekins, and turn out onto serving plates.  Dust with confectioners’ sugar.  Serve with a scoop of vanila ice cream and some fres raspberries.

1 cup long-grain rice

1 tbsp vegetable oil

1 large shallot

1/2 small red bell pepper, seeded and chopped

1tbsp chopped fresh parsley

8 oz skinless chicken breasts fillet, chopped

2 cups tomato puree

1 chicken bouillon cube dissolved in 1/2 cup boiling water

1 clove garlic, finely chopped

1 tsp superfine sugar

salt and freshly ground black pepper

Cook the rice according to the package instructions.  While the rice is cooking, heat the oil in a large saucepan and saute the shallot, red pepper, and parsley for about 5 minutes.  Add the chopped chicken and saute, stirring occasionally, until it turns opaque.  Add the tomato puree, chicken stock, garlic, and sugar and season with salt and pepper.  Cook, uncovered for 15 minutes.  Mis the cooked rice with the tomato sauce.

Serving:  6 portions