Makes heaps!

corn kernels stripped off two cobs
1 small pumpkin, skinned and cubed
1 large carrot, chopped
1 medium onion, chopped
lots of garlic
a few peanuts
2 super hot red chillis
1 courgette, chopped
garden herbs
curry powder to taste

Cook together. Mix in food processor briefly, leaving some lumps. Serve with tinned coconut cream into each bowl.

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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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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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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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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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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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