No 6 chicken cooked and chopped
2 sticks of celery, diced
2 tangelos segmented
4 spring onions chopped
¼ cup chopped crystal Ginger
Small can drained unsweetened pineapple pieces
½ can of water chestnuts, drained and halved
¼ cup each of toasted and chopped almonds, pinenuts, hazelnuts

Dressing:
¾ cup mayonnaise
juice of ½ lemon
1 tsp dry mustard
½ tsp curry powder
½ tsp salt

Mix dressing. Combine all ingredients in a large bowl. When well mixed, serve in a lettuce lined salad bowl.

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4 chicken thigh fillets
½ large avocado
4 medium sized mushrooms
2 tsps melted butter or oil
2 tsps grainy mustard
4 sheets filo pastry sesame seeds

Trim away any fat and skin from chicken meat and spread with mustard. Top each fillet with a slide of avocado and a sliced mushroom.

For each fillet take a slice of filo pastry and place chicken in one corner. Fold side edges of pastry over chicken and then roll up pastry into a pastry into a parcel around chicken. Seal edges with a small amount of melted butter or oil.

Place each parcel onto a greased baking tray, brush tops with remaining butter and sprinkle with sesame seeds. Bake in a moderate oven for 40 to 45 minutes.

Serves four.

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1 snapper fillet per person
½ cup medium sherry
½ to ¾ cup cream
1 ½ tsp brown sugar butter
Salt and pepper

Heat butter in thick bottomed pan until smoking. Add fish, salt and pepper and cook each side for two minutes. Add sherry and boil vigorously for one minute. Add cream, heat to boiling and reduce slightly. Season to taste then stir in brown sugar. Lift out fish. Heat pan until sauce caramalises. Pour sauce over fish, garnish with parsley and lemon slices.

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Rinse and blanche the spinach for five minutes. Make a thick white sauce, add a teaspoon of chicken stock powder and salt and pepper to taste.

Chop the cooked spinach and mix with the white sauce. Serve with smoked salmon, poached eggs and toast.

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Serve with a green salad, fresh crusty bread and a glass or three of Fume Blanc

200g smoked salmon pieces
1000g fettuccine
200g soft blue cheese, cut into pieces
450ml cream
pinch of dried tarragon
1 tbsp olive oil
salt & ground black pepper to taste
parsley for garnish
250ml Fume Blanc

Optional extras
200g tinned salmon, deboned and skin removed
1 tsp arrowroot

In a small saucepan gently heat the cream. Add the blue cheese and continue to heat, stirring occasionally. When the cheese has melted add the wine in slow dribble, stirring all the time. Add the tarragon, leave to simmer gently to let the sauce thicken. Bring 3 litres of water, the olive oil and salt to taste to the boil in a large saucepan, add the fettuccine and cook until al dente.

Drain the fettuccine and serve into a large bowl, pour on the sauce. Arrange the smoked salmon pieces on the top and garnish with the parsley.

Optional extras
For a richer sauce (or if smoked salmon not available), crumble the tinned salmon into the sauce. For a thicker sauce, mix the arrowroot to a smooth paste with a little cold water and add to the sauce, stirring all the time.

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half a head of lettuce
1 small cucumber
spring onion
3 medium tomatoes
1 tin coconut milk/cream
500 gm crab meat or seafood of your choice
salt and pepper

In a large bowl mix chopped lettuce, peeled, sliced and chopped cucumber, roughly chopped spring onion and tomatoes. Add roughly chopped seafood. Shake coconut milk/cream well, add to salad and toss. Salt and pepper to taste.

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A good way of using up sprouts if you find you have grown too many. A handful each of mung, lentil and alfalfa sprouts a few radish sprouts.

1 scallion or 2 spring onions
½ cup sunflower seeds
½ cup cashew nuts
1-2 tbsp tamari
1-2 tbsp tahini
1 tbsp dried oregano
1 tsp vegetable bouillon powder

Grind the cashews and sunflower seeds finely, adding the finely chopped scallion, herbs, bouillon powder, tamari and tahini. Add the sprouts and process for just few seconds so that they retain their crunchiness. Form the mixture into croquettes or balls, chill and serve. They can be grilled or fried after coating lightly with safflower oil if preferred.

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1 ½ cups brown rice
2 ½ cups water
1 x 300g block tofu
wholemeal flour or other
soy sauce
1 tbsp oil

Peanut sauce –
3/4 cup peanut butter
salt if peanut butter unsalted
3 cloves crushed garlic
1 tsp honey
pinch of chilli water to mix

Wash rice, add water and cook until all water is absorbed. Slice tofu into four. Blot off excess water with paper towel or tea towel. Marinate in soy sauce then dip each slice in flour and fry in oil two minutes on each side, medium heat. Put peanut sauce ingredients in a pot and simmer adding water until the consistency is right for you. Make a crisp green salad and serve tofu on rice, smothered in peanut sauce.

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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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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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