Essentially simple and fantastic to eat with Deli bread.

taro
kumara
butternut
parsnip
swede
some fish
cumin
a little chilli
pepper
coriander
coconut milk

Using all or some of the first five vegetable ingredients, cube them and boil gently with other ingredients. Don’t mush the vegetables as the consistency of taro is vital.

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For 4 people – this is an excellent way to encourage children to eat courgettes.

2 eggs
1 large garlic clove
½ tsp salt
3 cups shredded courgette (unpeeled)
¼ cup grated parmesan cheese
approx ½ cup self-raising flour
olive oil

Beat eggs to combine. Crush garlic into salt, add to eggs. Mix again. Add shredded courgettes and the parmesan cheese, stir in enough flour to make a batter of fritter consistency. Drop batter into hot oil, a tablespoon at a time. Turn when golden brown. Lower heat if necessary and cook until centres go firm. Serve with sweet chilli sauce.

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A tasty sauce to drizzle over – melt four tablespoons of jam or plum sauce.

6 to 8 sheets filo pastry
4 cups grated carrot
1 cup grated tasty cheese
250g cottage cheese
1 large onion
3-4 cloves of garlic
good handful of pinenuts
1 beaten egg
sesame seeds
melted butter

Finely dice onion and garlic and fry. Mix with the carrot, cheese, cottage cheese, pinenuts and egg. Brush a baking tray with melted butter and layer sheets of filo brushing with butter between sheets. Spoon filling mixture onto pastry lengthwise. Fold sides and ends over and shape like a roll. Brush the top with butter and sprinkle with sesame seeds. Bake in a moderate oven until brown – 20 to 30 mins. Serve with a salad.

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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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