NOODLE BAKE
An easy to make and unusual version of macaroni cheese , this nutritious bake contains cottage cheese and Cheddar cheeses , milk and soured cream, and is seasoned with fresh herbs. Serve with green vegetables cooked until just tender but still crisp.

INGREDIENTS (For 4)

8oz (250g) egg noodles
1tbs chopped mixed fresh herbs
½ pint (300ml) soured cream
1 tbs chopped chives
6oz (175g) cottage cheese
sea salt and freshly ground black pepper
5oz (150g) Cheddar cheese, grated finely
4fl oz (125ml) skimmed or soya milk

METHOD

Cook the noodles in boiling water , then drain and rinse under cold water. Mix together the soured cream, cottage cheese and 4oz (125g) of the Cheddar and stir in the milk. Add the herbs and season to taste. Mix thoroughly into the noodles. Greaser a 8 inch (20cm) souffle dish or other deep baking dish. Tip the noodle mixture into it and sprinkle the remaining Cheddar cheese on top. Bake at 180deg C / 350deg F / gas 4 for 20-25 minutes. Serve hot.

 

MEXICAN RICE 'N' BEANS
So easy to make, this is hot and tasty, an interesting alternative to beans on toast – and just as nutritious. Provide Tabasco sauce for those who like their Mexican food REALLY hot!

INGREDIENTS (For 2-3)

1 x 14oz (400g) can kidney bean
2 tsp ground cumin to taste or black beans drained
½ -1 tsp chilli powder (or equivalent cooked dried beans)
½ pint (300ml) vegetable stock
1 large onion, chopped
3oz (75g) long grain rice, cooked
2 large cloves garlic, sliced
Tabasco sauce to hand around (optional)
2oz (50g margarine
1 tbs wholemeal flour

METHOD

In a saucepan mix the beans with the onion and garlic. Using a fork, mix the margarine, flour and spices to a paste. Pour the vegetable stock over the beans, add the spice paste and heat gently, stirring, until smoothly blended. Simmer, uncovered and stirring from time to time, for 30 minutes or until the sauce thickens like gravy. Arrange the hot cooked rice around the edge of a shallow serving dish and our the beans into the centre. Serve at once, with Tabasco to hand around.

SPAGHETTI ALLA PUTANESCA (ITALY)
Approaching the port of Genoa, sailors claimed they were met by the pungent smell of garlic even before they could see land on the horizon! According to local folklore the pasta took its name from the prostitutes of the city , who cooked this hearty combination of garlic, capers and olives.
Preparation time - 15 minutes
Serves 4

INGREDIENTS

350g / 12oz dried spaghetti
20 black olives, pitted and chopped small
3 tbsp olive oil
2 tbsp capers, chopped finely
1 red chilli de-seeded and chopped
4 tbsp freshly chopped parsley (optional)
2 large cloves garlic, sliced finely black pepper to taste

METHOD Cook the spaghetti according to packet instructions. Heat the olive oil in a large saucepan, add the chilli and garlic and cook over a medium heat for 2 minutes to soften the garlic. Add the olives and capers, and stir for a further 2 minutes. Add the drained spaghetti to the pan and toss it with the sauce, adding the parsley and black pepper before serving.

GREEN JADE SOUP (CHINA)
A delicate soup from China, this is a simple combination of spinach and sweetcorn lightly flavoured with soy sauce.
Preparation time – 20 minutes
Serves 4-6

INGREDIENTS

225g / 8oz cooked of frozen leaf spinach, thawed (450g / 1lb fresh)
850ml / 1 ½ pints vegetable stock
2 tbsp soy sauce
200g / 7oz tinned sweetcorn, drained and blended roughly
black pepper to taste
4 spring onions, white part only
2 tsp cornflour mixed with 2 tsp water

METHOD

Put the spinach and sweetcorn into a large saucepan and heat them to a simmer for about 4-5 minutes. Stir in the cornflour and water mixture to thicken the juices released by the vegetables. Gradually add the stock, stirring all the time. Add the soy sauce and mix it in well, then season to taste with pepper. Simmer the soup for 2 minutes. Serve at once, garnishing each portion with a spring onion flower. (see tip)

Tip – Cut a deep cross into the leaf end of the spring onions and leave them to soak in cold or iced water in the fridge until they open like flowers.