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.

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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.

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This recipe originated in NZ Home and Garden.

3 cups self-raising flour
1 pkt onion soup mix
2 cups natural yoghurt
Olive oil
crushed garlic
rock salt

Combine flour and soup mix. Add yoghurt and mix to a firm light dough. Shape into a circle bout 5 inch thick. Score into slices with knife. Spread with olive oil, crushed garlic and sprinkle with rock salt Bake at 180°C for 20 -25 min. or until light brown and hollow sounding when tapped.

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3 eggs
1 chopped onion
1 cup grated cheese
1 tbsp oil
½ cup flour
1 tsp baking powder
1 ½ cups milk
salt & pepper
anything else you like

Put all ingrediants into a bowl with a lid. Shake one minute. Pour into a greased tin and bake for 45 minutes in a moderate oven.

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3 cups cooked chick peas (cooked with a bay leaf)
2 cups water from chick peas
2 cup natural tahini
½ cup temon juice
2 tsp finely crushed garlic
1 ½ tsp ground coriander
1 ½ tsp ground cumin
1 tsp salt

Blend chick peas and cooking water, lemon juice, tahini and garlic. Stir in spices and salt, beat well.

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