A tasty sauce to drizzle over – melt four tablespoons of jam or plum sauce.

6 to 8 sheets filo pastry
4 cups grated carrot
1 cup grated tasty cheese
250g cottage cheese
1 large onion
3-4 cloves of garlic
good handful of pinenuts
1 beaten egg
sesame seeds
melted butter

Finely dice onion and garlic and fry. Mix with the carrot, cheese, cottage cheese, pinenuts and egg. Brush a baking tray with melted butter and layer sheets of filo brushing with butter between sheets. Spoon filling mixture onto pastry lengthwise. Fold sides and ends over and shape like a roll. Brush the top with butter and sprinkle with sesame seeds. Bake in a moderate oven until brown – 20 to 30 mins. Serve with a salad.

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2 cups of beans
2 cups of chopped onions
½ bottle of chilli sauce
½ cup of barbecue sauce
¾ cup of coffee
¼ cup molasses
¼ cup of Dijon mustard
¼ cup of Kahlua
salt, pepper and tabasco sauce (bacon if desired)

Soak beans in water overnight. Drain then cook in fresh water for two hours retaining some of the liquid. Mix in all other ingredients and cook for 1 to 2 hours. Put mixture into a baking dish and bake uncovered for 45 mins at 180°C. Put bacon on top to crisp if desired.

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Perfect for tossed salad with Blackened Cajun Steak.

1 cup oil
1 tsp mustard
¼ cup vinegar
½ tsp sugar
½ tsp salt
½ tsp pepper
¼ cup water

Shake together.

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Serve with barbecued meat or a mixed vegetable dish.

1 to 1 ½ cups peanut butter
1 cup tomato puree
1 large onion chopped
¼ cup sugar
¼ to ½ cup oil
1 cup milk or coconut cream
2 tsp curry
1 tsp of chilli powder (or to taste)
1 tsp cumin seeds, aniseed, or 2 tsp coriander (all optional)

Heat oil, add onions and peanut butter, stir in puree and spices, add milk and sugar until the consistency of thick cream.

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3 cups fresh basil leaves
2 cloves garlic
½ cup pinenuts
¾ cup fresh chopped parsley
¾ cup parmesan cheese
½ cup olive oil
¼ cup melted butter salt to taste

Blend until smooth. Enjoy on spaghetti noodles, gnoshi or potatoes.

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3 cups fresh basil leaves
2 cloves garlic
½ cup pinenuts
¾ cup fresh chopped parsley
¾ cup parmesan cheese
½ cup olive oil
¼ cup melted butter salt to taste

Blend until smooth. Enjoy on spaghetti noodles, gnoshi or potatoes.

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This salad dressing is fundamentally superb and the secret is in the mayonnaise which might also be the secret of your potato salad or watercress sandwiches.

Mayonnaise:
¼ cup cold pressed oil
1 egg
2 tbsp cider vinegar
1 tsp salt
1 tsp mustard
¾ cup cold pressed oil

Put all but the last measure of oil into a blender. Blend for five seconds then, while continuing to blend, gradually add the 3/4 cup of oil. The mayonnaise will thicken.

Salad Dressing:
½ cup of mayonnaise
250g plain yoghurt
100g fetta cheese
2 – 3 cloves crushed garlic
2 tbsp soya sauce/tamari
1 tbsp food yeast
1 tsp mixed herbs
1 tsp kelp powder paprika

Blend in blender until smooth.

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Aromatherapy

4 tbsp basic mayonnaise
2 cloves crushed garlic
4 drops lime essential oil

Crush garlic with drops of lime on board, then mix well with mayonnaise.

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5 medium sized potatoes
5 hard-boiled eggs
1 – 2 carrots grated
125g grated tasty cheese (or more to taste)
1 stick of celery several sprigs of several sprigs of parsley (to taste)
3 tbsp mayonnaise (approx)
1 tsp sugar
salt and pepper to taste

Cube and boil potatoes. Drain and allow to cool. When cold add 4 chopped hard-boiled eggs, the grated carrot and cheese, finely chopped celery and parsley. Mix carefully (so as not to mush the potatoes). Add enough mayonnaise so the salad is not too moist or too dry, add the sugar (this is the secret ingredient), then salt and pepper to taste and stir again carefully. Garnish with parsley and slices of the remaining hard-boiled egg. Serves 4 to 6. Enjoy!

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Arrange on a large platter-

Lettuce
Thinly sliced red onion
Thinly sliced red capsicum
Chopped spring onion
Thinly sliced tomatoes

On top of salad arrange cooked or smoked chicken. Sprinkle with chopped bacon and sliced avocado. Add French dressing and fresh herbs. Serve with crusty bread.

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