POTATO BAKE | Serves |
3 large potatoes peeled and sliced
1/4 cup hot water
1 small onion sliced into rings
1/4 cup grated cheese
1/2 cup thickened cream
1.Place sliced potato in a shallow dish and cover with water. Cook covered for 8 minutes.
2.Drain off water.
3.Arrange sliced potatoes and cover with a layer of onions.
Cover with another potato layer. Pour over cream and sprinkle with cheese.
4.Cook for 15 minutes.
5.Let stand for 2 minutes before serving.
LEMON FISH FILLETS | Serve 1 |
1 fillet of fish (approximately 200g)
1 tablespoon lemon juice
2 teaspoons butter
2 teaspoons fresh parsley and chives, chopped
1.In a shallow dish arrange fish fillet with thin end tucked under.
2.Pour over lemon juice, sprinkle on herbs and dab with butter.
3.Cook covered for 5 minutes.
4.Stand for 1 minute, before serving with a fresh salad.
CHINESE BEEF | Serves 4 |
400g Blade Steak, thinly sliced
1 clove garlic, minced
1 tablespoon sesame oil
1/4 cup beef stock
3 tablespoons oyster sauce
1 onion, chopped
1 carrot, thinly sliced
1/2 red capsicum
100g snow peas
425g can baby corn
1 tablespoon sesame seeds
1.In a
2.In a jug combine beef stock, oyster sauce, stir well and pour over beef.
3.Add onion and carrot, and cook for 8 minutes, stirring once during cooking.
4.Add baby corn and capsicum and cook for 5 minutes, stirring once during cooking.
5.Add snow peas and cook for a further 2 minutes.
6.Toast sesame seeds for 2 minutes on high, stirring once during cooking.
7.Sprinkle seeds over Chinese beef and serve hot with rice.
QUICK NACHOS | Serves 2 |
150g Cheese corn chips
250g salsa flavoured dip
420g can red kidney beans, drained
1/2 cup sour cream
1/4 cup grated cheese
2 tablespoons guacamole
1.Place corn chips on the base of a large plate.
2.Combine salsa and kidney beans, and spread over corn chips.
3.Sprinkle with cheese, and cook for 5 minutes or until all cheese has melted.
4.Serve topped with sour cream and guacamole.
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