Glazed Duck Breasts with Sesame Noodles (serves 2)

2 duck breasts fillets
1 tsp Chinese five spice
2 tbsp clear honey
2 tbsp hoi sin sauce
125 gr (4 1/2 oz) medium egg noodles
2 tbsp sesame oil
1 tsp sesame seeds toasted (optional)
3 spring onions, trimmed and finely chopped
1 tbsp fresh coriander leaves

Make 5 slashes in the skin of each duck breast, rub all over with the Chinese five spice and set aside.  Preheat the oven to 200ºC (400ºF).  Mix together the honey and hoi sin sauce.  Heat a frying pan over a high flame and add the duck breasts skin-side down.  Cook for a couple of minutes until the skin begins to crisp, then brown the other side.  Transfer to a small roasting tin and drizzle over the honey-and-hoi sin mixture.  Cook in the top half of the oven for about 20 minutes, basting every 5 minutes with the mixture.

Meanwhile, cook the noodles according to the pack instructions, drain, toss in the sesame oil and toasted sesame seeds, if using, and divide between 2 plates.  Slice the duck breasts and arrange on top of the moodles.  Scatter over the spring onions and coriander and serve.

Apricot Noodle Pudding (serves 8 to 10)

16 oz 450 gr) ricotta cheese
3 eggs
1/3 cup (80 ml) sugar
1 cup (250 ml) half and half or milk
1 tsp (5 ml) vanilla extract
1/2 tsp (2 ml) ground cinnamon
8 oz (225 gr) egg noodles, cooked according to package directions drained
1/2 cup (125 ml) diced dried apricots
2 tbsp (30 ml) cold butter, cut into small pieces

Topping:
1/2 cup (125 ml) bread crumbs
1/4 cup (60 ml) brown sugar
1/4 cup (60 ml) finely chopped walnuts or pecans
3 tbsp (45 ml) butter melted

Beat the ricotta, eggs and sugar until light.  Stir in the half and half, vanilla and cinnamon.  Combine the ricotta mixture with the cooked noodles, apricors and butter.  POur into generously buttered 10 inch (25 cm) pie plate or baking dish.  Combine the topping ingredients and sprinkle over the noodle mixture.  Bake in a preheated 350ºF (180ºC) oven until the top is golden and the custard is set.  About 30 minutes.  Serve warm, chilled or at room temperature.

Porotos con Riendas

1/2 kilo de porotos burros
3 longanizas
1 cebolla mediana
1 pimiento picado pequeño
3 dientes de ajo molidos
400 gramos de zapallo picado en cubitos
1 cucharadita de ají colorado sin picante
sal, pimienta y orégano
1 cubo de caldo de carne
50 gramos de fideos delgados
1 ramita de apio
1 cucharada llena de perejil picado

Poner a cocer los porotos con sal, un chorrito de aceite y una ramita de apio en agua suficiente para que los tape, en olla a presión dejar que cocine 10 minutos, en olla normal unos 25 minutos. 

Mientras tanto, en una sartén con un poquito de aceite dorar la longaniza, añadir la cebolla, ajo, el ají y los aliños, además del cubo de caldo, rehogar con cuidado sin que se queme.  Vierta esta fritura a la olla de porotos, y que cocine unos 15 minutos.  Añada el zapallo y que cocine 10 minutos, luego los fideos y corregir la sal.  Se cocina 10 minutos mas.  Se apaga el fuego, se añade el perejil y se deja reposar.

Beef'n Noodle Bake (serves 4-6)

Ingredients

5 tbsp butter or margarine
3 tbsp fluor
3/4 tsp salt
1/8 tsp pepper
1 1/2 cups milk
1 can (4 oz.) mushroom stems and pieces
1 tbsp chopped parsley
1/2 -1 lb package egg noodles
3/4 pound ground beef
3/4 cup chopped onion
1 clove garlic, minced
1/4 teaspoon rosemary
1 can (8oz) tomato sauce
1 cup shredded cheddar cheese

Preheat oven to 375ºF.  In medium saucepan, melt 3 tbsp butter; stir in fluor, salt and pepper.  Add milk and cook, stirring constantly until thickened; add mushrooms and parsley.  Cook noodles as package directs; drain.

In medium skillet, melt remaining butter, brown meat with onion, garlic and rosemary.  Add tomato sauce, the mushroomm sauce and 1/4 cup cheese.  In 2-quart casserole, combine noddles and meat mixture; top with remaining cheese.  Bake 25 minutes.  If desired, garnish with parsley.