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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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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