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Here are some recipes for you when you need to be the fastest cook on the block.

Timing is the key and cooking is no different. When youve got the rest of your life working like clockwork, why not your cooking too? Double your cooking in half the time, but manage to keep the family and guests happy. Mmm... now, dont you like the sound of that?

Fruit salad so creamy

Serves: 6

Perfect fruit salad to be served after dinner.

Ingredients: 

½ lb fruits (assorted, sweet)

3 bananas

25 cherries (jarred maraschino, halved)

½ cup raw cream

3/4 cup sugar (adjust to taste)

1 tsp vanilla extract

1 tbsp corn flour

3 cups milk

Method: 1. Combine fruits and cherries with slices of bananas in a bowl. Cover with plastic wrap and keep in refrigerator. 2. Heat the milk and add sugar. 3. Mix corn flour with 1/4 cup of cold milk and add this to the hot milk after turning off heat. 4. Add vanilla extract. Let the sauce cool down. 5. Use an electric mixer to whip the whipping cream to soft peaks. 6. Incorporate the whipped cream into cold custard sauce by folding action. Don`t beat it or you will lose all the air. 7. Now pour the mixture onto the fruit bowl and fold it very carefully. 8. Pour into dessert bowls and keep in refrigerator for an hour before serving.

Chicken salad

Ingredients:

½ lb chicken (boneless, cooked)

1 egg (boiled)

½ clove celery (diced)

1 cup mayonnaise

½ tsp black pepper

Salt to taste

Method:

1. Boil chicken with a little salt. 2. Drain and run for 5-10 seconds in a chopper. 3. Add the rest of ingredients in the chopper and run for another 10 seconds. 4. Remove and serve cold.

Tomato salad

Ingredients:

3 tomatoes (large, ripe, and firm)

1 cup peanuts (roasted and coarse ground)

½ cup coconut (freshly grated)

½ cup cilantro (chopped)

Sugar to taste

Salt to taste

1 tbsp lime juice

Method:

1. Chop the tomatoes into medium size pieces. 2. Mix all the ingredients and serve.

Chicken sandwiches

Ingredients:

1 cup plain yoghurt

2 tbsp plus 1 tsp chopped fresh dill

2 large garlic cloves, finely minced

1 tsp plus 1 tbsp fresh lemon juice

1 pound skinless boneless chicken breast halves cut into 1/2-inch pieces

1 tsp dried oregano

2 tbsp olive oil

2 medium onions, thinly sliced

slices of bread, heated

salt and freshly ground pepper to taste

Method:

1. In a small bowl blend together yoghurt, 2 tablespoons dill, garlic, and 1 teaspoon lemon juice. Season with salt and pepper. Set aside. 2. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. 3. Add chicken with oregano, 1 teaspoon dill, salt and pepper. Sautĩ until browned and cooked through, about five minutes. Transfer to a bowl. 4. Add 1 tablespoon oil to skillet and sautĩ onions until golden brown, about 10 minutes. Return chicken and any juices to skillet. 5. Add 1 tablespoon of lemon juice. Stir until heated through, about two minutes. 6. Top bread with chicken mixture. 7. Spoon dill sauce over chicken and serve. This sandwich is folded in half and eaten.

Cracker stacks (make great snacks)

Ingredients:

12 crackers

meat slices

cheese slices

Method:

Get creative and let the kids build them. Serve with a piece of fruit.

Combos:

Ham, swiss cheese, and honey or spicy mustard.

Pepperoni, cheese, and sauce.