Quick Mashed Potato

8 medium size russet potatoes (cut into quarters)
1/4 cup milk
1/4 cup butter
salt and pepper to taste
parsley

Place potatoes and enough water to cover in large pot. Bring to a boil. Reduce heat to medium and cook for approximately 15 to 20 minutes or until potatoes are tender. Drain potatoes well. Place potatoes back in pot and add milk, butter, salt and pepper. Mash using hand-held masher until smooth. Sprinkle parsley on top and serve hot.

Steak & Onion Parcels

4 pieces of rump or topside steak
2 tea spoon oregano
1 large onion (sliced)
1 large tomato (sliced)
4 tablespoons of water
1 packet french onion soup
sprinkling of crushed peppercorns

Make 4 squares of aluminium foil using it double. Place one steak on each square, sprinkle with onion soup mix and top with onions, tomatoes and seasonings.
Add a tablespoon of water to each parcel, seal and barbecue for 20 minutes and serve.

Tomato Beef Casserole

Preheat oven to 150 C
Cook three cups egg noodles as directed on package.

Cook half pound lean ground beef with one large chopped onion until beef is no longer pink.

Stir in:
1 can low-sodium, low-fat tomato soup
1 can creamed corn
1 finely chopped large red bell pepper
2 tsp McCormick Salt-free Garlic & Herb Seasoning
Fresh ground pepper
Cooked egg noodles

Pour into greased 2-quart casserole and bake, uncovered, 20-30 minutes.

Southern Chili

2 tea spoon oil
1 pound lean ground beef
1 cup chopped onion
1 clove garlic, minced
1 large can tomatoes, (28 ounces)
1 can small red beans, with liquid
1/2 tea spoon ground cumin
1 tea spoon chili powder
1/2 tea spoon salt
1/8 tea spoon pepper

In a Dutch oven or large saucepan brown ground beef with onions in hot oil.
Add garlic the last few minutes. Drain off excess fat.
Add remaining ingredients: bring to a simmer. Cover and simmer over low heat for 1,5 to 2 hours. Serve it hot!

Crispy Fried Chicken

2 chickens, cut up (2-3 lb)
3 1/2 teaspoons salt, divided
juice of 1 medium lemon
1 cup flour
1 teaspoon paprika
1/8 teaspoon pepper
oil
2 tablespoons water

Place chicken pieces in a large bowl: add 3 teaspoons of salt, lemon juice and enough water to cover chicken. Refrigerate overnight: drain thoroughly.

In a large resealable plastic bag, combine flour, paprika, pepper and remaining salt.

Toss chicken pieces in flour mixture: shake off excess. Heat about 1/2-inch of oil in a large skillet. When hot, carefully add chicken and brown lightly on all sides, about 20 minutes. Reduce heat.

Add water, cover and cook until tender, about 20 minutes. Uncover and cook until chicken is crisp, about 10 minutes and serve!

Pepes

200 g mushroom
6 shallots
2 cloves garlic
1 leek
2 sprigs parsley
1 table spoon shrimp paste
1 chili sliced
1 tomato
salt to taste
banana leaves (or aluminium foil)
Pound or grind the salt, the chili, the garlic, the tomato and the shallots fine into a paste.
Slice the leek and the parsley fine and mix it with the paste. Coat the mushroom with the mixture and wrap it in banana leaves.

Grill the mushroom slowly above a charcoal fire (or bake) for 15-20 minutes and serve! Oh, you can also use tofu as mushroom alternative.

Steamed Eggplant In Garlic & Chilli

2 table spoon light soy souce
1 table spoon rice vinegar
1 clove crushed garlic
1 table spoon caster sugar
1 small handful chopped coriander
1/2 small red chili (finely sliced)

Slice 1 eggplant (about 500 g) into thin, round slices and place on a heatproof plate.
Place plate in a steamer, cover with lid and steam eggplant for 15 minutes.
Pour over sauce and steam for another 5 minutes.
Serve sprinkled with chili and coriander.
Serve!

Eggplant & Cheese Caprese

1 medium eggplant
2 ripe beefsteak tomatoes
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 tea spoon salt
1/4 tea spoon black pepper
12 fresh basil leaves
8 thin slices unsalted fresh mozzarella

Preheat oven to 200 c. Slice the eggplant and tomatoes crosswise into 1/2 inch thick pieces. Place 8 eggplant slices in a single layer on a baking sheet coated with nonstick cooking spray. Set 8 tomato slices aside.

In a small bowl combine the olive oil, vinegar, salt and pepper. Brush the mixture over the eggplant and tomato slices, then set the remainder aside.

Bake the eggplant slices for about 10 minutes. Turn them over, brush with more of the olive oil mixture, then bake for another 10 minutes. Remove eggplant from the baking sheet and set aside. Place the 8 tomato slices on the same baking sheet and cook for 2-3 minutes until soft. Remove tomatoes and set aside.

Put four slices of cooked eggplant back onto the baking sheet. On each eggplant slice, stack up a tomato slice, a basil leaf, a mozzarella slice, another tomato slice, another basil leaf, and finish with another eggplant slice. You will have four stacks in all.

Place stacks in the oven for about 5 minutes to melt the cheese. Remove from oven and top each with a drizzle of the remaining olive oil mixture and a fresh basil leaf. Serve Hot!

Lemon Lime Chicken #2

2 boneless chicken breast
1 green pepper cut in strips
1 red pepper cut in strips
2 medium onions cut in strips
6 good sized mushroom, sliced
1 lime
1/2 lemon
1/4 cup white wine
garlic powder

Cut chicken in strips. Marinate in juice of lime for 15 minutes. Sprinkle with garlic powder and let sit 10 more minutes.
In the meantime, saute onion until shiny. Add peppers and mushrooms. Cook until crunchy, do not over cook.
In separate pan, saute chicken strips in butter or oil very quickly until chicken turns white, stirring constantly. Lower heat, add lemon juice and wine. Combine chicken with vegetables. Put over linguine or rice and serve!

Lemon Lime Chicken #1

500 g boneless chicken breast
1/4 cup olive oil
1/2 cup lemon juice
2 tablespoon thyme
lime wedges

Combine olive oil, lemon juice and thyme.
Whisk together, pour over chicken in 9x12 inch baking dish.
Bake at 180 c for 45 to 60 minutes.
Prepare salad, pasta and serve!

Vegetable & Beef Lasagna

500 g minced beef
250 g mozzarella cheese1 cube beef stock1 onion1 capsicum1 eggplant1 jar Italian pasta sauce1 box instant whole wheat lasagna sheetsItalian herbs to taste
Start the oven up to 150 C so that by the time you finish preparing the lasagna it should be ready to go. Chop up the eggplant and capsicum, and cook the mince with a bit of pepper. Add herbs if you feel like it.

Then, in a rectagle baking dish, spread a bit of pasta sauce on the bottom, enough to cover. Lay lasagna sheets. Spread 125 g (half) of the ricotta cheese, and 125 g of mozzarella cheese. Spread half mince, half capsicum, half eggplant.
Cover with lasagna sheets, cover with sauce, and add the rest of the "half of" stuff again. Keep about 50g of mozzarella cheese, you'll need it for the white cheesy sauce later. Cover with lasagna sheets again, and add remaining pasta sauce.