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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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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