1. Creamy Baked Mac and Cheese:
Boil the pasta first. Mix butter, flour and milk for your cheese sauce. Cook till nice and thick. Add in shredded pieces of cheese and stir well. Pour the sauce onto your cooked pasta. Place half of the mac and cheese to a baking dish and sprinkle with more shredded cheese. Top it with the other half and add more of the shredded cheese again. Bake for 25-35 minutes until you see the yellow crust fully formed. Cheddar and Gruyère are the recommended types of cheese for this recipe.
2. Baked Potato and Aubergines:
Slice and fry the aubergine. Mix garlic, herbs, ground black pepper and one tablespoon of oil/butter in a bowl. Pour over the fried aubergine and mix again. Leave for a few minutes. Cook onions in oil/butter till soft and throw in finely chopped tomatoes and your seasoning. See to that it becomes sauce-like. Keep that aside for a while. One-fourth of this mixture should be placed in a lightly oiled baking dish. Top with sliced potato and some of the aubergine mixture. Continue layering until finally finishing with the tomato sauce. Sprinkle with grated cheese and bake for about 40 minutes at 200 degrees Celsius.
3. Apple Pie:
Sieve baking powder and flour. Mix chilled diced butter, castor sugar, eggs, apple cider and milk to beat and form a nice smooth batter. Pour it into a cake tin and top it with apple slices. Dust with cinnamon and sugar. Bake for about 30-35 minutes at 190 degrees Celsius. Cool before serving. If you want, add a scoop of vanilla ice-cream on your slice.
4. Barbecued Chicken:
Cut your two broiler chickens of 4 pounds each into 16 pieces. Sprinkle them with salt and pepper. Grill skin side down on a greased grill rack, uncovered, over medium heat for 20 minutes. Meanwhile, for your barbecue sauce, in a small saucepan, cook chopped onion with oil until tender. Stir in remaining sauce ingredients – canola oil, ketchup, lemon juice, brown sugar, ground mustard, garlic powder, pepper, salt, hot pepper sauce and water. Bring it to a boil following which you need to reduce the heat and simmer uncovered for 10 minutes. Turn over your chicken and brush with the prepared barbecue sauce. Grill for another 15-25 minutes, frequently brushing the sauce well. A thermometer should read 165 degree Celsius when inserted in the breast and 170°-175 degrees in the thigh.
5. Goat’s Cheese Salad with Herb and Walnut Vinaigrette:
In your mixer, add your dressing ingredients to blend – walnut oil, walnut pieces, crushed garlic clove, chopped fresh parsley and basil and white wine vinegar. Add to a saucepan. Cut an apple or pear using a large hole grater after which you add a squeeze of lemon juice in a bowl. With your choice of continental salad leaves, arrange your plate with the apple/pear and crumble some goat cheese on top. Sprinkle whole walnuts. Heat and stir the dressing in the saucepan over medium heat for about a minute. Drizzle the warm dressing over the salad and serve with some warm bread.
6. Sausage and Potato Casserole:
In a pan, heat some vegetable oil. Add and stir all the vegetables with chopped sausages – yellow and green bell peppers and onion. Add some boiled chopped potato to the mix. Sauté the vegetables. Add salt and pepper to taste. Baked beans, green chilli and parsley should also be added. Let it heat and then plate it to serve.