Kumera Casserole
Tamarillo Dessert
Chicken Asparagus
Chicken Fricasee
Creamy pumpkin cubes


Kumera Casserole
Serves 6

2 large kumeras
4 rashers bacon
1 teaspoon mustard, prepared
2 tomatoes, sliced
1 large apple, sliced
2 large onions, sliced
1 cup grated cheese
Extra tomato slices
1/2 cup water
Salt & pepper to taste
2 sprigs parsley (optional).

Peel and finely slice kumera. Place in casserole dish.
Cover with alternate layers of bacon spread with mustard, tomato, apple
and onion. Top with grated cheese and tomato. Add water, salt & pepper. Cover
and bake at 350 F (180 C) for 1 1/2 hours. Garnish with parsley and serve.


Tamarillo Dessert

Scald fruit, peel and slice lengthwise cutting into about four lengths.
Arrange in heatproof serving dish. Make a syrup of equal parts of honey,
golden syrup and water and pour over tamarillos. Bake in a low - moderate
oven for approx 30 minutes. Delicious served with cream!

Chicken Asparagus
Serves 4

2 tablespoons butter
2 tablespoons flour
Salt & pepper
Paprika
2 cups cream*
1 egg, beaten
2 cups diced cooked chicken
2 tablespoons chopped green peppers
2 cups cooked asparagus (can be canned)
1 cup fresh breadcrumbs
2 tablespoons butter

Melt butter, add flour and seasonings. Add cream and cook until slightly
thickened stirring constantly. Pour in egg and blend. Put diced chicken in
casserole dish and add green peppers. Put drained asparagus pieces
carefully over chicken so as not to break them too much. Pour sauce over
chicken and vegetables. Toss crumbs in melted butter, sprinkle over top
and bake uncovered at 350 F (180 C) for 30 minutes or until topping is
golden brown. Decorate with sliced tomato and green peas for serving.

* NOTE: part of cream can be replaced with top of full cream milk or
evaporated milk.


Chicken Fricasee
Serves 4

200 g carrots
4 small onions
50 g butter
3/4 cup water
2 tablespoons flour
1 tsp green herbs stock powder
1 cup milk
2 cups smoked chicken
1 cup peas

Slice carrots thinly. Cook with quartered onions in the butter, with 1/4
cup water, in a covered casserole on High (100% power) for 8 minutes,
until vegetables are tender. Stir in the flour and stock powder, then the milk
and remaining water. Cook, uncovered until sauce boils and thickens,
stirring every minute. Add chicken and peas, heat 2 minutes longer. (Can
be done in an conventional oven allowing extra time)!


Creamy Pumpkin Cubes

400g cubed pumpkin
2 tsp flour
1 garlic clove, chopped
1/2 tsp curry powder (optional)
1/4 tsp salt
1/4 cup cream, creamy milk, or coconut cream
Chopped spring onion - to garnish

Cut pumpkin in 1 cm cubes. Toss to coat with flour.
Add remaining ingredients except spring onion. Cover and cook at High
(100% power) until pumpkin is tender, stirring several times, for 5-8 minutes.
(Can be done in an conventional oven allowing extra time)!

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