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2. Add all vegetables and saute for 3-4 minutes, stirring constantly. 3. Add ginger, soy sauce, vinegar and sesame oil. Cook for a further 2 minutes. 25 Main courses cont. Garlic Potatoes Serves 6 11/2 kg new potatoes, halved 2 tablespoons butter 1 tablespoon oil 2 cloves garlic, peeled and finely chopped 2 tablespoons fresh chopped chives 1. Boil potatoes until almost tender. DO NOT OVER COOK. Drain. 2. Heat oil and butter in frypan on setting 5. Add garlic and saute for 1 minute. Add potatoes and cook until golden brown, stirring throughout cooking. 3. Stir chives through potatoes just before serving. Serve with sour cream if desired. Rice and pasta. Chinese Fried Rice Serves 6 2 tablespoons oil 3 eggs, lightly beaten 1 onion, peeled and finely chopped 3 bacon rashers, rind removed, finely chopped 1/2 cup frozen peas, thawed 6 shallots, finely sliced 3 cups cooked rice 1 teaspoon grated green ginger 2 teaspoons soy sauce 1. Heat oil in frypan on setting 5. Pour egg into frypan, turn to cook other side. Remove from pan and chop finely. 2. Add onions and bacon, saute until onion is tender. 3. Add peas, shallots, rice and egg, stir to combine. 4. Stir ginger and soy sauce through rice. Cook until heated through. Hot Asparagus and Zucchini Salad Serves 4-6 1 tablespoon butter 1 small leek, finely sliced 4 medium zucchini, cut into thick strips, 5cm long 1 bunch fresh asparagus, cut into 4cm lengths 1 tablespoon sesame seeds 1 tablespoon lemon juice 1 tablespoon fresh chopped parsley 1. Heat butter in frypan on setting 5. Add leek and saute until tender. 2. Add zucchini, asparagus, sesame seeds and lemon juice. Cook until asparagus is tender, stirring occasionally, 3. Stir through lemon juice and parsley just before serving. Curried Nut Rice Serves 4-6 2 tablespoons butter or margarine 11/2 teaspoons curry powder 2 cups long grain rice 21/2 cups chicken stock 125g slivered almonds 8 shallots, finely sliced 1. Heat butter in frypan on setting 5. Add curry and rice, cook for 2-3 minutes stirring constantly. 2. Add chicken stock and bring to the boil. Reduce heat to simmer, cover and cook until all liquid has been absorbed. 3. Add almonds and shallots, stir through rice and cook for a further 2-3 minutes. 26 Rice and pasta cont. Rice Pilaf 2 tablespoons oil 1 medium onion, peeled and finely chopped 1 cup long grain rice 13/4 cups chicken stock 1/2 teaspoon turmeric 1. Heat oil in frypan on setting 6. Saute onion until tender. 2. Add rice and cook for 2-3 minutes, stirring constantly. Add chicken stock and turmeric. Reduce heat to simmer. Cover and cook for around 20 minutes. 3. After all liquid has been absorbed, toss rice with a plastic spatula. Easy Bolognaise Sauce Serves 6 2 tablespoons oil 2 onions, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 1kg lean minced beef 1 x 425g can peeled tomatoes, roughly chopped 1 x 455g can concentrated tomato soup 1/2 teaspoon basil 1/2 teaspoon oregano 1/2 teaspoon thyme fresh ground pepper to taste 1. Heat oil in frypan on setting 6. Saute onion and garlic until onion is tender. 2. Add meat and cook until browned. 3. Add remaining ingredients, stirring to combine. 4. Reduce heat to setting 1, cover and cook for 15-20 minutes. Chilli Tomato Sauce Serves 6 2 tablespoons oil 2 onions, peeled and finely chopped 4 bacon rashers, rind removed, finely chopped 3 x 425g cans whole tomatoes, roughly chopped 1 cup stuffed olives, sliced 1/2 cup white wine 3 tablespoons tomato paste 2 tablespoons mild chilli sauce 1 teaspoon basil 1 tablespoon fresh chopped parsley 1. Heat oil in frypan on setting 6. Saute onion, garlic and bacon until onion is tender. 2. Add remaining ingredients, stirring to combine. 3. Reduce heat to simmer, leave uncovered for 15 minutes or until sauce reduces to 2/3. Stir through parsley. Serve with favourite pasta. 5. To Serve: Cook sufficient pasta in boiling water until tender. Spoon sauce over drained pasta and sprinkle with parmesan cheese if desired. 27 Cakes and desserts. Apple Tea Cake 1 egg, separated 1/2 cup caster sugar 1 tablespoon melted butter 1/2 cup milk 1 cup self raising flour 1 apple, peeled, cored and sliced 1 tablespoon sugar 1 teaspoon cinnamon 1. Pre-heat frypan to setting 10. Grease and base line a 20cm ring tin. 2. Using a mixer, beat egg whites on high speed until stiff. Gradually add sugar, beating until dissolved. 3. Add egg yolk and mix well. Add melted butter and milk mixing on a low speed. Fold in flour. 4. Pour into prepared tin. Arrange apple slices over cake and sprinkle with combined sugar and cinnamon. 5. Place into hot frypan on a wire rack. Cook with lid on for approximately 1 hour or until cooked. Melt ‘N’ Mix Chocolate Cake 11/4 cups self raising flour 1/4 cup cocoa 1/2 cup caster sugar 125g butter, melted 2 eggs 1/2 cup milk 1. Pre-heat frypan to setting 10. Grea...

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