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INGREDIENTS

• 2 kg very ripe almost yukky tomatoes, chopped
• 1 teaspoon olive oil
• 1 onion, chopped
• 6 cloves garlic, crushed
• 1 zucchini, sliced
• 1 eggplant, diced
• 100 gsliced mushrooms
• 20 g fresh basil, chopped
• sea salt

DIRECTIONS

1. Fry the onions and garlic in olive oil until fragrant.
2. Add the chopped tomatoes, zucchini and eggplant.
3. There is no need to add liquid as the tomatoes form their own.
4. Bring to the boil, then cover and simmer for around 40 minutes- until everything is very soft.
5. Season to taste.
6. Strain the tomato mixture- do not reserve the liquid, and transfer to a blender.
7. Add the chopped basil to the blender and blend until the sauce is smooth.
8. Return the sauce to the pot, and add the sliced mushrooms.
9. Simmer until the mushrooms are cooked.

INGREDIENTS

• 1 (250g)package cream cheese
• 1 (358ml)can evaporated milk(or you could use regular milk)
• 1/4 cup butteror margarine
• 1/2 cup parmesan cheese
• 1/4 teaspoon garlic powder(or more)

DIRECTIONS

1. Mix all ingredients in a saucepan.
2. Over medium heat, stir until cheese is melted and sauce is smooth and hot or microwave on high stirring every 2 minutes until cheese is melted and sauce is smooth and hot.
3. tomato ALFREDO SAUCE—-add 1 cup of prepared tomato spaghetti sauce to the above sauce.
4. Serve over pasta.

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INGREDIENTS

For the Chicken and Vegetables
• 1 (3lb) whole chickens
• 12 mediumred potatoes , trimmed around center
• 12 asparagus spears, trimmed, halved crosswise
• 3 carrots, cut into sticks
• olive oil
• paprika, to taste
• salt, to taste
• pepper, to taste

For the Basting Liquid

• 1/4 cup fresh lemon juice
• 1 tablespoon honey

For the Sauce

• 2 tablespoons unsalted butter, divided
• 1/4 cup shallots, sliced
• 1 tablespoon fresh ginger, minced
• 1 1/4 cups chicken broth
• 1/4 cup dry white wine
• 3 tablespoons fresh lemon juice
• 3 tablespoons honey
• 1/4 cup heavy cream
• 1 teaspoon all-purpose flour
• 1 lemon, zest of, minced
• fresh chives, minced
• salt, to taste
• cayenne, to taste

DIRECTIONS

1. Preheat oven to 425°F with rack in lower third of oven so vertical chicken will not touch top of oven.
2. Place removable insert from angel food cake pan (or use commercial roasting stand) in a 10" shallow pan (like a deep dish pie plate).
3. Prepare chicken, trimming off all fat.
4. Rub the chicken with oil, season with paprika, salt and pepper inside and out.
5. Prop chicken, with legs down, on the tube of the cake pan insert, or vertical roaster.
6. Toss prepared vegetables with oil, salt and pepper; keeping asparagus separate from potatoes and carrots.
7. Arrange potatoes and carrots around the base of the chicken, then roast for 30 minutes.
8. For the basting liquid, combine honey and lemon juice.
9. After the chicken has roasted 30 minutes, brush it with some of the mixture.
10. Add asparagus to pan, then roast 15 more minutes.
11. Baste a second time, then roast chicken until it reached an internal temperature of 170 degrees in the thigh, about 15 more minutes.
12. Allow chicken to rest 15 minutes before carving.
13. While chicken is resting, prepare the sauce.
14. In a saucepan over medium heat, sauté shallots and ginger in 1 TBS unsalted butter, cooking till soft.
15. Add broth, wine, lemon juice, and honey.
16. Simmer 15 minutes, or until reduced by half.
17. Strain into a clean saucepan.
18. Whisk in cream; bring to a boil.
19. Mash 1 TBS unsalted butter and flour together.
20. Add butter and flour mixture to finish the sauce and cook until slightly thickened.
21. Stir in lemon zest, chives, and seasoning just before serving.
22. Serve sauce over chicken and veggies.

INGREDIENTS

• 1/4 cup extra virgin olive oil
• 1 cup chopped onions
• 2 cloves garlic, peeled
• 3 lbs canned plum tomatoes, drained
• 4 tablespoons capers
• 2 (3 1/4ounce)cans tuna packed in oil, drained and mashed
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• fresh parsley, chopped,for garnish

DIRECTIONS

1. In a large saute pan warm olive oil over medium heat.
2. add onions and cook until tender.
3. add garlic cook for 2 minutes.
4. add tomatoes, crushing them with a back of a wooden spoon.
5. add capers and mashed tuna.
6. add the salt and pepper to taste.
7. simmer mixture for 20-25 minutes.
8. sprinkle chopped parsley over each serving, if desired.

INGREDIENTS

• 2 tablespoonsoil
• 5 shallots, peeled and sliced
• 5 garlic cloves, peeled and sliced
• 600 g boneless pork shoulderor pork leg , cut in 2 cm cubes
• 3 inches gingerroot, peeled and chopped (8cm)
• 4 tablespoons ketjap manis(sweet soy sauce)
• 2 tablespoons thin soy sauce
• 1 teaspoon black peppercorns, crushed
• 2 cupschicken stock
• 6-10 birds eye chiles , left whole

DIRECTIONS

1. Heat oil in a wok or heavy saucepan.
2. Add shallots and garlic and saute for 2 minutes over medium heat or until lightly coloured.
3. Add pork and continue to saute for 2 more minutes on high heat.
4. Add both lots of soy sauce and pepper and continue sauteing for 1 minute.
5. Pour in chicken stock and simmer over low to medium heat for approximately 1 hour.
6. There should be very little sauce and the meat should be shiny and dark brown.
7. If meat becomes too dry during cooking, add a little chicken stock.