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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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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