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My kids love this one and even gets the dad tick of approval.  It's great with mashed potato and a green veg.  A really good winter meal!  You will need:

 500 grams low fat mince meat
1 medium onion, finely chopped
4 tablespoons raw white rice
1 egg - lightly beaten
1 teaspoon mixed herbs
1/2 cup breadcrumbs
salt and pepper
1 tablespoon oil for frying
1 large can of condensed tomato soup

Mix everything except the soup and oil together in a large bowl, roll into golf ball sized balls and fry in the oil until brown all over. Drain and place into large saucepan.  Pour condensed soup over the meatballs and simmer on low heat for approximately 45 minutes.  This will serve four. Enjoy!

Ingredients

1 large pork fillet
2 tablespoons oil
1/4 cup freshly grated parmesan cheese
1 small egg
1 large clove garlic
2 tablespoons balsamic vinegar
1/4 cup pine nuts
2 rashers bacon
Rocket salad to serve

Method

Slit pork fillet lengthwise to make a large pocket.  Mix parmesan cheese, egg and crushed garlic together and fill pocket with this mixture.  Sew pocket closed with darning needle and cotton and bake in moderate (170 degrees fan forced) oven for approximately 40 minutes or until done.  Remove from oven, place on plate, cover with foil and keep warm.  You may find that some of the filling has come out during cooking;  this is fine, just remove it when you remove the pork and serve with the meat.

Keep a small amount of oil in the pan in which you cooked the meat and place over moderate heat on cooktop.  Fry roughly chopped bacon rashers and pine nuts for approximately 5 minutes or until bacon is browned, but not crisp.  Turn off heat and add balsamic vinegar.  Slice pork thickly (approx 2 cm slices) and lay on a bed of rocket on serving dish.  Pour bacon mixture over this and serve.

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• http://www.allrecipes.com

• http://www.recipezaar.com

• http://www.cooks.com

• http://www.epicurious.com

• http://www.forkandbottle.com

What you need:
50 g uncooked rotini pasta
15 g butter or margarine
15 g all-purpose flour
355 ml milk
275 g shredded Cheddar cheese
150 g frozen green peas
165 g frozen corn kernels
392 g tuna, drained
salt
55 g bread crumbs
What to do:
Preheat the oven to 350 degrees F (175 degrees C). Bring a pot of lightly salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Drain.
Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour until smooth. Gradually mix in milk so that no lumps form. Stir constantly until the mixture boils, then mix in half of the cheese. Add the peas, corn and macaroni. Drain the tuna, leaving a small amount of liquid to keep it moist. Flake with a fork and stir into the cheese mixture. Transfer to a casserole dish and top with the remaining cheese. Sprinkle breadcrumbs over the cheese.
Bake for 20 minutes in the preheated oven, until sauce is bubbly and cheese is browned.

What you need:
1/2 (6.75 ounce) package dried rice noodles
8 rice wrappers (8.5 inch diameter)
8 fresh mint leaves
8 cooked medium shrimp, sliced in half lengthwise
1 1/2 cups bean sprouts
3 tablespoons fish sauce, or to taste
1/2 cup cilantro leaves
What to do:
Place the rice noodles in a large bowl of hot water until cooked, about 15 minutes. Drain and rinse with cold water. Fill a large bowl with hot water, and soak the rice wrapper sheets one at a time until softened, but still rather firm; about 20 seconds. Place the sheets on a large dish cloth, separate from each other. Place a mint leaf into the center of each wrapper. Place two shrimp halves over the mint leaf, top with a small handful of the noodles, and 5 to 6 bean sprouts. Season to taste with fish sauce, and garnish with cilantro leaves.
Roll them, burrito style, by folding the bottom of the wrapper over the filling in the center. Fold in the left and right sides, then roll the entire thing away from you tightly.

What you need:
Macaroni
Cheese
1/2 pound thick-sliced bacon, cut into 1/2 inch pieces
2 large onions, thinly sliced
1/2 teaspoon dried thyme leaves
What to do:
Fry bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate. Pour off all but 3 tablespoons of bacon drippings. Add onions and thyme; saute until soft and golden brown, 8 to 10 minutes. Stir bacon and onions into macaroni. Serve hot.

What you need:
250ml milk
250ml double/heavy cream
75g caster sugar
125g plain chocolate (grated)
1 teaspoon peppermint essence
Optional: two or three drops of green food coloring
How to make:
Place the milk and sugar into a saucepan and heat gently, dissolving the sugar. Place the milk to one side to cool and when cold, stir in the cream and peppermint essence (and the green food coloring if you want to use it).
Transfer the complete mixture into an ice cream maker and freeze following the manufacturer's instructions BUT remembering to add the grated chocolate as the ice cream begins to thicken.

What you need:
5 egg yolks
1 pint (500ml) milk
1/2 pint (250ml) double/heavy cream
2 oz (50g) sugar
150g (6 oz) milk chocolate cut into small squares.

How to make:
Create a custard base and at the point where you remove the saucepan from the heat, carefully drop in the squares of real chocolate. Stir to allow to melt and then leave the custard to cool. Then chill the custard until it's really cold. Once chilled, mix until slushy. Add the cream (whipped) and make sure it mixes in well. Transfer the mixture in an ice cream maker and freeze according to the manufacturer's instructions.

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