3 slices bacon cut up small and fried crisp
2 bananas cut in slanting slices
1 ripe avocado sliced
Any fancy lettuce mix preferably including Valeska’s
Palm Beach Rocket Cress

Dressing:
4 tbsp olive oil
2 tbsp lemon juice
1 clove garlic, crushed
½ tsp sugar

Shake the dressing ingredients in a jar. Take a Leonie Arnold platter. Throw the lettuce onto the platter. Arrange banana and avocado. Sprinkle over bacon. Slosh over the dressing and take onto the deck to eat.

Posted in: Summer Meals | Comments(0)

1 avocado
1 small tin lychees
¼ cup lemon juice
¼ cup polyunsaturated oil
¼ cup lychee juice
green ginger
1 tbsp soy sauce

Mix all together and let stand for one hour before serving.

Posted in: Summer Meals | Comments(0)

Yummy in summer with barbeque fare.

250g sour cream
450g can pineapple pieces
1 cup shredded coconut
6 mandarins sliced into quarters
bananas

Drain pineapple, saving the juice. Mix pineapple and other ingredients (except bananas) together and leave overnight in fridge. The mixture will firm. Add pineapple juice to make it moist. Add sliced bananas before serving. If desired, decorate with pieces of saved pineapple, mandarin and banana.

Posted in: Summer Meals | Comments(0)

broccoli
fresh beans
courgettes

Dressing
½ cup olive oil
½ lemon juice
1 egg yolk
1 tsp tarragon
1 tsp mustard
salt & black pepper

Cut broccoli into flowerets and lightly steam. Dice and lightly steam beans and courgettes. Cool and dress with the following blended together.

Posted in: Summer Meals | Comments(0)

Beetroot Salad 1

grated raw beetroot
finely chopped parsley
mung bean sprouts
50/50 lemon juice and olive oil dressing
Mix all together

or try –

Beetroot Salad 2
Grated raw beetroot grated raw apple grated raw carrot finely chopped parsley and mint lemon and oil dressing.

Posted in: Summer Meals | Comments(0)

Delicious, refreshing and healthy! Serves 6 to 8 persons.

1 fresh cauliflower
2 bananas
2 lemons
250gm Jar Mayonnaise
2 stalks of Challots (Spring Onions)
cracked pepper and red capsicum if liked

Cut the heads of cauliflower into small pieces and place in a large bowl, add spring onions, bananas and mayonnaise, fold gently. Garnish with cracked pepper or maybe a twirl of red capsicum, serve and devour.

Posted in: Summer Meals | Comments(0)

1 ½ cups cracked wheat
2 cups chopped parsley
1 cup chopped shallots
¾ cup chopped mint leaves
½ cup olive oil
½ cup lemon juice
salt and pepper
diced pepper or tomato pieces

Pour boiling water through wheat, drain and soak in cold water for one hour and drain well. Place all ingredients in a bowl. Stir lightly. Garnish with capsicum or tomato.

Posted in: Summer Meals | Comments(0)

4 medium cucumbers
¾ cup sour cream
¾ cup yoghurt
½ cup finely minced red onion
¼ cup chopped parsley
¼ cup onion
greens/spring onions
1 – 2 tbsp honey
1 tbsp freshy chopped dill
2 cloves chopped garlic
4 minced mint leaves
1 tsp salt & lots of black pepper
½ cup freshly chopped toasted walnuts

Peel and slice cucumbers very finely. Combine all ingredients except walnuts. Chill. Serve on a bed of fresh crisp greens and top with toasted walnuts.

Posted in: Summer Meals | Comments(0)

Summer cucumbers are nice with both warm and cold dishes.

500g sugar
750ml white vinegar
2 cucumbers
parsley

Dissolve the sugar in one litre of hot water. Add white vinegar and leave the mixture to cool. Thinly slice the cucumbers into a large jar. Sprinkle chopped parsley on top and fill up with the liquid. Save left over liquid for the next batch – it keeps forever.

Posted in: Summer Meals | Comments(0)

Delicious for snacks, light meals and entrees. A must have in the fridge over summer and it looks great in a glass jar. Vegetables can be substituted for what ever is available, for Instance, asparagus, broccoli, beans, etc…

½ small cauliflower cut in small flowerets
3 large carrots cut in thin strips
2 stalks celery cut in thin strips
1 green pepper cut in thin strips
100g black olives
¾ cup cider vinegar
½ cup olive oil
1 tbsp sugar
½ tsp oreganum, or 1 tsp pesto
1 tsp salt
¼ tsp pepper
¼ cup water

Bring all ingredients to the boil and simmer for 5 minutes. Cool and refrigerate for at least 24 hours in a sealed jar. Shake occasionally.

Posted in: Summer Meals | Comments(0)