Strawberry Cheese Cake In Cups, Pasta Puttanesca And Chicken Stir Fry by Zarnak Sidhwa

Ingredients For Chicken Stir Fry:

• Sliced chicken breast  2
  
• Green onion  2-3
  
• Vegetable oil  2 tbsp
  
• Water  4 cup
  
• Garlic chopped  1 tbsp
  
• Oyster sauce  3 tbsp
  
• Soya sauce  3 tsp
  
• Corn flour  1 tsp
• Sesame oil  1/2 tbsp
  
• Fresh red chilies  6
  
• Chinese  to taste
  
• Carrots sliced  1
  
• Green bell peppers  1
  
• Noodles  300 gm

Method:

1. Crush birds eye chilies, garlic oyster sauce and soya sauce and rub evenly among the breast and marinate for 10-15 minutes.
2. Meanwhile boil the noodles in 4 cups water.
   
3. heat wok till smoky and add sesame oil and vegetable oil
4. Add chicken and remaining soya and oyster sauce and cook with chicken until pink, then add the vegetables and cook for 2 minutes.
5. Then take off the wok and serve over noodles.

Ingredients For Pasta Puttanesca:

• Spaghetti / pasta  8 ounces
  
• Extra-virgin olive oil  1 tbsp
  
• Garlic, minced  2 cloves
  
• Parsley  1/3 cup
  
• Greek olives  1/4 cup
  
• Capers  2 tbsp
  
• Anchavy paste  1 tsp
  
• Dried oregano leaves  1 tsp
• Crushed red pepper  1/8 tsp
  
• Dried tomatoes  1 can
  
• Fresh arugula  3/4 cup
  
• Parmesan cheese grated  1/4 cup

Method:

1. Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
2. While the pasta is cooking, heat the oil in a large skillet over a medium flame.
3. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet and saute for 2 minutes more.
4. Add the tomatoes and simmer for about 5 minutes.
5. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.
6. When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine.
7. Top with grated parmesan cheese.

Ingredients For Cheese Cake In Cups:

• Crushed digestive biscuits  85 gm
  
• Soft Cream cheese  200 gm
  
• Yogurt  200 gm
  
• Caster sugar  4 tbsp
  
• Vanilla extract  few drops
  
• Strawberry jam  2 tbsp
  
• Strawberries  100 gm

Method:

1. Put the biscuits in a plastic bag and bash with a rolling pin until you have chunky crumbs. Divide between 4 glasses or small bowls.
   
2. Beat the soft cheese, yogurt, sugar and vanilla together until smooth then spoon over the crumbs and chill until you are ready to serve.
3. Stir the jam in a bowl until loose, then gently stir in the strawberries.
4. Divide the strawberries between the cheesecakes and serve.