Just the two of us (+recipes)

Whether you're flatting with a friend, you are DINKS (double income no kids), or empty-nesters, cooking for two - just as cooking for a family - does require basic planning.
Most recipes in cookbooks and newspaper columns deal in family-sized quantities. Most of us can divide the quantities to suit.
However, just occasionally it's great to have a few meal ideas just for two.
If you're cooking for two, plan so there are no boring leftovers day after day.
Luckily, you can still purchase four chops or two steaks from supermarkets or your local butcher.
Many of the film-wrapped meats available are for four servings or more. But buying in small quantities can be more expensive.
For example, minced beef is often on special sold in kilogram packs. In this case one can cook a large quantity of perhaps meatballs, a curry or spaghetti bolognese and freeze meal-sized quantities. And often these dishes have improved in flavour the second time around.
Tips for success:
* Make a quick weekly meal plan, even if it's just in your head. This way when you shop you can purchase ingredients that may be able to be used in more than one meal. For example, tomato paste, bean sprouts, celery or cream.
* Sometimes smaller amounts of vegetables are available from supermarkets, for example broccoli and cauliflower florets and trimmed celery stalks. While these may prevent waste, they are often more expensive.
* Using half a tomato or onion in a recipe may prove wasteful if the other half sits in the fridge and becomes unusable. If the vegetable is very perishable, use it all where possible.
* Cook one cup of rice (one cup of rice when cooked generally serves four people) and freeze one half. It takes two to three minutes to heat in the microwave - a saving of
* Use quick cooking methods such as stir-frying, grilling and microwaving. These methods tend to provide variety and pizzazz to time and power. It can also be stir-fried with vegetables or turned into a pilaf.the menu.
* The electric frypan can be used to advantage to cook small roasts - see my roasted chicken breast recipe - plus vegetables.
* If you do need to use the oven, ensure you cook vegetables or a dessert at the same time to make the most of the fuel.
EGGPLANT AU GRATIN
If you have any leftover eggplant, keep it to make a sauce for grills. Microwave it until soft, then mash the pulp together with a little garlic, olive oil, salt and pepper.
200g eggplant
Olive oil
400g can tomatoes in juice
1 tbsp fresh thyme leaves, chopped
2 cloves garlic, crushed
Freshly ground black pepper to taste
3/4 cup grated tasty cheese
2 tbsp grated Parmesan cheese
Slice the eggplant into 5mm rounds. Brush both sides with oil.
Place in a baking dish, cover and microwave on high power for about one minute, until just soft. Cool slightly.
Mash the tomatoes until fairly smooth.
Brush two one-cup ramekins with oil. Place one eggplant slice in each. Top with two tablespoons each of the tomato sauce and the tasty cheese. Repeat the layers until the
Cover loosely and microwave on 75 per cent power for about four minutes until hot and bubbly. Sprinkle ingredients are used.the tops with Parmesan cheese. They may be browned under the grill. Garnish with thyme.
Excellent served with crusty bread and a salad. This dish can be cooked, then reheated. -Serves 2

FRYPAN-ROASTED CHICKEN BREASTS WITH BASIL
If the chicken breasts are very large, only one will be required. Halve lengthwise, then proceed with the recipe.
2 small-medium skinned and boned chicken breasts
6 basil leaves
25g smoked cheese or your favourite cheese
4 thin rashers streaky bacon
Freshly ground black pepper to taste
1 each: medium kumara, red onion, courgette
1-2 tbsp rice bran oil
1 clove garlic, crushed
1/2 cup white wine
Make a slit along one side of each chicken breast. Insert three basil leaves and a piece of cheese. Beginning at one end, wind the bacon rashers - one at a time - snugly along the chicken. Secure with toothpicks. Sprinkle with black pepper. Chill while preparing the
Quarter veges.the kumara and peel off any hard pieces. Halve and peel the onion.
Halve the courgette lengthwise. Cover and microwave the kumara and onion for about three minutes, until just soft. Heat the oil on medium in an electric frypan. Brown the chicken on all sides. Add the kumara and onion, turning to coat in oil.
Cover and cook on medium-low heat for 15 minutes. Turn the vegetables, add the courgette and season. Cover and cook for a further five minutes or until the chicken is done.
Place on a warm platter, remove the toothpicks and tent with foil. Add the garlic and wine to the pan and simmer for a few minutes. Serve over the chicken. - Serves 2
MUSSELS IN TOMATO SAUCE
2 tbsp olive oil
1 medium onion, sliced
2 cloves garlic, chopped
Freshly ground black pepper to taste
16 mussels, bearded and scrubbed
1/2 cup white wine
400g can tomatoes in juice, chopped
1 handful fresh basil leaves
1 cup penne pasta
Heat the olive oil in a large, deep saucepan. Add the onion, garlic and pepper and cook on low heat until the onion is just tender.
Add the mussels. Cover and cook over medium heat until they open. Shake the pan occasionally.
Discard any mussels that don't open. Add the wine and the tomatoes. Simmer over medium heat for three minutes. Meanwhile, cook the pasta in plenty of boiling, salted water until just tender.
Drain and place in shallow bowls.
Using a slotted spoon, place the mussels on top. Boil the sauce rapidly until slightly reduced. Add the basil leaves and pour over the mussels. - Serves 2
HUEVOS RANCHEROS
Mexican fried eggs. Freeze any remaining tortillas - they can be used for pizza bases.
2-3 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, crushed
400g can tomatoes
1-2 tsp diced chilli
2 tortillas
4 eggs
1 small avocado, peeled and sliced
Freshly ground black pepper and fresh basil leaves to taste
To prepare the sauce, heat a little oil in a heavy saucepan and saute the onion and garlic until soft. Drain the tomatoes well and chop. Add to the onion together with the chilli. Simmer until thick.
Heat a little more oil in a frying pan. Fry the tortillas until just beginning to crisp. Drain on a paper towel and keep warm. Add a little more oil and fry the eggs until just cooked. Place a tortilla on each plate, top with the eggs and the sauce. Garnish with the avocado, black pepper and basil leaves.
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