1 punnet of berries (blue berries, black berries, boysenberries)
2 tbsp castor sugar
1 tbsp arrowroot

Wash berries and allow to stand for 1 to 2 hours, then bring slowly to the boil and simmer for a few minutes until fruit is just soft. Cool. Put fruit through a blender then return to heat and thicken with arrowroot. Place in fridge to set. Serve with cream.

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Base:
1 ¼ cup flour
½ tsp cinnamon
¼ cup sugar
1 tsp baking powder
2 tsp lemon juice
125g butter
1 egg yolk

Topping:
2 apples
2 eggs
½ cup sugar
2 tbsp flour
2 tsp lemon juice
½ cup cream
250g cream cheese

Cream butter and sugar, add egg yolk and lemon juice, beat. Sift flour, baking powder and cinnamon, add to creamed mix. Place mix into line 18 cm cake tin. Slice apples and arrange on top of base.

Topping:
Combine all ingredients into large bowl and beat until smooth. Pour mix over apples. Bake 180°C for 30-40 minutes. Cool and remove from tin, dust with icing sugar before serving. Apples may be substituted by any fruit of your liking.

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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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