Lemon Cream Linguine

1 (375g) box of linguine or fettuccine
Dash of olive oil for the pasta
2 cloves garlic, chopped
1 tablespoon of butter
1 bunch of roughly chopped Italian parsley
I lemon, juiced and the rind finely grated
125 ml cream
1/2 tsp salt
Cracked black pepper to taste
200g smoked salmon (optional)


Boil water for pasta to which a splash of olive oil and a pinch of salt has been added. Cook till al dente-approx 10-12 minutes.

Put the garlic, butter and cream in a small pot and heat till just hot and the butter is melted.

Stir in the parsley, lemon juice, rind, salt and pepper and heat through, then turn off the heat.

Drain the pasta and return to its pot. Mix in the cream sauce and serve immediately.

Serve with parmesan. If adding the smoked salmon stir in lightly into the individual bowls just before serving.

Serves 4

Linguine with pan-fried salmon

400 g salmon fillet, skinned
grated zest and juice of 1 lemon
2 tbsp chopped fresh dill
350 g linguine
250 g carrots, cut into thin sticks
250 g zucchini, cut into thin sticks
1 tsp canola oil
⅓ cup (85 g) plain low-fat yogurt
salt and pepper
1 lemon, cut into wedges

Cut the salmon into chunks and place in a dish. Add the lemon zest and juice and the dill. Turn the chunks of salmon to coat them evenly. Cover and marinate in the refrigerator for at least 10 minutes.

Cook the linguine in boiling water for 10 minutes, or according to the packet instructions, until al dente. Add the carrots to the pasta after 8 minutes cooking, then add the zucchini 1 minute later.

Meanwhile, brush a non-stick or heavy-based frying pan with the oil and heat thoroughly. Drain the salmon, reserving the lemon juice marinade. Add the salmon to the hot pan and cook, turning the pieces occasionally, for 3–4 minutes or until the fish is firm and just cooked.

Add the reserved marinade and the yogurt to the salmon and cook for a few seconds. Remove from the heat and stir in seasoning to taste.

Drain the pasta and vegetables and transfer them to a serving dish or to individual plates. Add the salmon mixture and serve with lemon wedges.

Serves 4

Tomato Chicken

1 chicken breast fillet
2 tin of tomatoes
3/4 spoons of tomatoe puree
chopped pepper
mixed herbs
garlic
handful of grated white cheese

Place the chicken in an oven dish and pour the chopped tomatoes over the top.

Mix the tomato puree into the dish, add the chopped pepper, herbs and garlic and cover with a lid.

Cook for 45 minutes to 1 hour.When cooked, serve the chicken on your plate and pour a layer of tomatoes and sauce from your dish over the top, add the cheese, then more of the tomatoes and sauce on top of the cheese.

Serve with pasta, rice, chips, potatoes or salad.

Serves 6

Spinach-stuffed chicken breasts

250g frozen spinach, thawed, drained
2 tablespoons pine nuts, toasted
¼ cup (30g) grated tasty cheese
6 chicken breast fillets
rind and juice of 1 lemon
2 tablespoons chopped thyme
1 garlic clove, crushed
¼ cup (60ml) olive oil
baby spinach leaves, lemon wedges, to serve

1. Combine spinach, pine nuts and cheese in a bowl. Season to taste. Cut a pocket in each chicken breast. Fill with spinach mixture.

2. Combine lemon rind and juice, thyme, garlic and 1 tablespoon of oil in a jug. Season well. Place chicken in a shallow dish. Pour lemon mixture over chicken. Cover and chill for 15 minutes.

3. Heat remaining oil in a large, non-stick frying pan on high. Cook chicken breasts for 5 minutes each side. Pour over marinade, cover and reduce heat. Simmer for another 10 minutes, until cooked through.

4. Slice chicken and drizzle with pan juices. Serve with baby spinach and lemon wedges.

Serves 6

Chicken with lemon and capers

15g butter
12 (750g) chicken tenderloins
grated rind and juice of 1 lemon
½ cup (125ml) water
¼ cup capers
2 tablespoons chopped parsley

Heat butter in a frying pan on medium.

Cook chicken in batches for 3-5 minutes, turning once, until golden.

Remove and keep warm.Add lemon rind and juice to pan with water, scraping base of pan.

Cook until mixture has reduced by half. Stir in capers and parsley.

Return chicken to pan and cook for 1-2 minutes, until heated through. Season to taste. Serve.

Serves 4

Lemon chicken with spaghetti

2 lemons
8 lemon thyme sprigs, plus 2 teaspoons leaves
4 small chicken breast fillets, skin on
½ cup (125ml) white wine
400g spaghetti1
50g baby spinach

Cut one lemon into thin slices. Grate rind and squeeze juice of remaining lemon. Place 2 or 3 lemon slices with 2 sprigs of thyme beneath skin of each chicken breast.

Heat a lightly oiled, non-stick frying pan on medium. Cook chicken, skin side down first, for 5 minutes each side, until browned and cooked through. Remove chicken and set aside. Add wine to pan and bring to boil, stirring to pick up crusty pieces from base of pan. Season to taste.

Meanwhile, cook spaghetti in a large saucepan of boiling, salted water according to packet directions. Drain, return to pan with lemon thyme leaves, lemon rind and juice and baby spinach. Toss on high heat to warm through.

Serve chicken with spaghetti and drizzle with pan sauce.

Serves 4

Vietnamese Chicken Porridge

1 chicken
2.5 litre water
1 cup of short-grain rice
Bunch coriander leaves (chopped)
Spring onions (chopped)
Salt & pepper to taste

Wash chicken well and put it in a pot with water and some salt
Bring to boil and simmer gently with lid on
Simmer till chicken is cooked and tender
Remove, set aside
When flesh is cooled, shred chicken with hand
Set aside a little of the shredded chicken (to put on top of porridge)
Wash rice till water runs clear
Bring chicken stock back to boil and cook rice over very low heat
Cook for 1 1/2 hours till you get soft porridge
Serve in individual bowls garnished with shredded chicken, chopped coriander and spring onions and twist of pepper

Serves 2