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[Main meals]

2

[Soup chef]

Spinach Quiche
1 pkg. frozen chopped spinach 1 medium onion-diced 5 eggs,beaten parmesan cheese 1/2 bl. cottage cheese or ricotta cheese 9" pie crust (ready-made) optional: mushrooms	.	1.Preheat oven to 350 2.Partially bake frozen pie crust for about 10 minutes. 3. Cook and drain spinach. 4. Saute diced onio. 5. Mix onion,eggs, cheeses w/spinace 5. Pour into 9" pie crust. Top w/ parm.cheese 6. Bake 350 for 1 hours.
EGAN	.	Preparation: 1/2 hour Cooking: 1 hour. Freezes well. Serves 4-6.

TOMATO & RED RICE PILAFF
3 Tbsp vegetable oil 1 large red onion, chopped 1 garlic clove, crushed 175g/6oz basmati rice 175g/6oz Camargue red rice 2 Tbsp paprika 1 Tsp. chilli powder 450ml/3 quarter pint vegetable stock 4 plum tomatoes, chopped 3 Tbsp chopped fresh coriander 3 Tbsp pine nuts, toasted seasoning	.	1. Heat the oil in a heavy based pan, add the onion and garlic and cook for 5 mins. until golden. Stir in the rice's, paprika and chilli and cook for 1 min. 2. Add the vegetable stock and bring to the boil. Cover the pan with a piece of greaseproof paper and a tight fitting lid and simmer very gently for 25 mins until tender. 3. Stir in the tomatoes, coriander and seasoning. Cook, uncovered, over a gentle heat for 2 mins until the tomatoes are soft. Scatter over the pine nuts and serve. NOTE: Camargue red rice adds a nutty flavour, but if you can find it use a mix of basmati and wild rice.
EGAN	.	Preparation: 10 mins, Cooking: 35-40 mins. Not suitable for freezing. Serves 4.

SPINACH & NUT CANNELLONI
1 Tbsp olive oil 1 small onion, finely chopped 225g/8oz frozen leaf spinach, thawed 200g/7oz can chopped tomatoes, drained 100g/4oz chopped mixed nuts, toasted 1 egg, size 3, beaten 12 cannelloni tubes 40g/1.5oz butter or margarine 40g/1.5oz plain flour 450ml/3 quarters of a pint of milk 150g/5oz vegetarian Stilton, crumbled 50g/2oz fresh breadcrumbs seasoning	.	1. Preheat oven to 190C/375F/Gas5. Heat oil in a pan. Cook onion until soft. Add spinach. Remove from heat. Stir in tomatoes, nuts and egg. Season. Use to fill tubes and lay in an ovenproof dish. 2. Melt fat in pan and stir in flour. Remove from heat and stir in milk gradually. Bring to boil, then simmer for 2-3 mins. Season. Stir in 3 quarters of the cheese. Pour over cannelloni. Mix remaining cheese with breadcrumbs. Sprinkle over the sauce. Bake for 40 mins.
	1	Preparation: 20 mins, Cooking 45 mins. Not suitable for freezing. Serves 4

CHINESE CHIVE, TOMATO AND SWEETCORN NOODLES
400g/14oz fresh flat or ribbon egg noodles 2 tbsp groundnut or sunflower oil 1 tbsp sesame oil 4cm/1½" fresh root ginger, very finely chopped 1 bunch Chinese chives (about 30-45g/1½oz) cut into 1cm lengths 175g/6oz fresh or frozen sweetcorn kernels, thawed if frozen 3 medium tomatoes, deseeded and diced 1 tbsp soy sauce	1	1 Cook the noodles, according to the packet. Drain and toss with ½ tbsp groundnut or sunflower oil. Heat up the wok over a high heat until it smokes. 2 Add the remaining groundnut or sunflower oil and sesame oil and when they've heated, throw in the ginger. 3 Give it a quick stir, and add the chives and sweetcorn. Stir fry for about 40-60 seconds, and add the tomatoes. Stir fry for another 30 seconds and tip in the noodles. 4 Stir and mix lightly for about 30 seconds, and spoon in the oyster sauce and soy sauce. 5 Toss, until well mixed in evenly and the noodles are heated through. Taste and adjust the seasoning and serve immediately.
	1	Preparation: 20 mins, Cooking 15 mins. Not suitable for freezing. Serves 3/4

TOMATO SAUCE
1 tbsp olive oil 1 sml onion 1 clove garlic 1 tin peeled tomatoes 2 tbsp tomato puree 2 bay leaves 1 tbsp mixed herbs, fresh or dried quarter pint of vegetable stock half tsp salt half tsp sugar black pepper	1	1 Mix tomatoes, tomato puree, salt, sugar, herbs and black pepper and blend. 2 Fry onions and bay leaves in oil until unions are soft. 3 Add garlic cook for 30 seconds stirring all the time. 4 Add tomato mixture and stock to pan. 5 Cook for 15/20 mins. You can use this sauce for pasta,cannelloni,lasagne, pizza e.t.c.
EGAN	1	Preparation: 10 mins, Cooking 25 mins. Suitable for freezing. Serves 3/4