Recipe: Bangers and Mash for Popeye

Serves 4
Mash Potato
Ingredients
4 large potatoes
1 egg
butter
pinch of freshly ground black pepper
pinch of salt
pinch of ground nutmeg

Directions
Wash and clean the potatoes well. Do not remove the skin.
Put potatoes in a deep pot and add enough cold water to cover the potatoes.
Put it over medium heat and wait for the potatoes to cook thoroughly.

Once the potatoes are cooked and soft enough, remove from heat. Quickly run the potatoes under tap water to cool them slightly for easy handling. Remove the potato skin while still warm and place the potatoes in a deep mixing bowl.

Mash the potatoes and add in the raw egg. Next add some butter and continue mashing and mixing. Add the black pepper, salt and nutmeg for taste.


Creamed Spinach
Ingredients
500g spinach (large stems removed)
1/2 cup chopped onion
2 to 3 cloves garlic, minced
2 Tbsp. butter
1 cup whipping cream
pinch of freshly ground black pepper
pinch of salt
pinch of ground nutmeg

Directions
Boil a large pot of salted water well. Cook the fresh spinach for about a minute. Drain well and squeeze out excess liquid. Next pat them dry with paper towels. Chop the spinach coarsely.

Melt the butter in a shallow frying pan. Once the butter is hot, add in onion and garlic for about 5 minutes. Stir in cream, salt and pepper, and nutmeg. Cook until the cream begins to thicken. Add in spinach and simmer uncovered for another 2 minutes or until thickend. Season to taste with a little more salt and pepper.

Bangers / sausage
Ingredients
your favourite type of sausage thats suitable for frying

Directions
Heat some oil in a shallow frying pan. Once the oil is hot enough, add in the sausages. Fry till sausages they are cooked thoroughly.

Recipe: Chicken Pesto Pasta Salad

Recipe: Chicken Pesto Pasta Salad

This recipe sounds like a mouthful: Chicken Pesto Pasta Salad but it's really simple and easy to make.

Ingredients:
-Chicken fillet (1 slab of about 150grams)
-Mushrooms (about 200grams)
-Penne Pasta (about 2 handfuls)
-Red capsicium pepper
-Pesto sauce
-Cooking oil

How to:
Boil some water in a saucepan. Pour some cooking oil into the boiling water (this will prevent the pasta from sticking onto each other later on). Put in the penne pasta and let it cook.
In the meantime, prepare the rest of the ingredients.
Clean and slice the chicken fillet. Leave aside.
Remove dirt from mushrooms with a damp paper towel and sliced the mushroom.
Dice the red peppers into small 1cm cubes.

Heat a teaspoon of cooking oil into a frying pan. Once the oil is hot enough, add in the chicken slices. Stir-fry quickly till chicken is pink and almost cooked. Add in the mushroom and red pepper. Once the chicken is thoroughly cooked, turn off the heat and let it cool.

Once the pasta is cooked, remove from heat and run it under cold water from the tap. This will stop the cooking process, making the pasta a little more al dente (chewy, bouncy, less soggy). Remove pasta from cold water and place it in a mixing bowl. Add in all the ingredients from the frying pan and stir in some pesto sauce. Keep tasting and adding the pesto sauce until you are satisfied with the taste. Sprinkly some salt and pepper for that extra ooomph.