Salads

Method:
For the dressing, whisk the mayonnaise and vinegar in a small bowl. Cut off broccoli florets and reserve for another use. Peel the stalks, then grate in a food processor or by hand. Combine broccoli,carrot and dressing in a large bowl. Stir in almonds,parsley and pepper.

Method:
Ensure brushed potaotes are scrubbed clean first. Place unpeeled potaotes in a large saucepan. Add enough water to cover potatoes. Cocer saucepan and bring to the boil. Reduce heat to a medium boil and cook until potatoes are just tender(you should be able to pierce the potatoes with a knife and meet no resistance). Drain potatoes and cool to room temperature. In a small frying pan or saucepan, fry bacon over medium heat until cooked and lightly browned. Set aside to cool. Remove skin from potatoes, if desired. Chop potatoes into bite sized pieces. chop eggs. Place all ingredients in a large bowl and stir gently to combine. If you like, you can reserve some of the bacon or green onions to sprinkle over the salad before serving. The salad can be served immediately, or refrigerated until cold. Store in a covered container in the refrigerator. How to hard boil eggs Place eggs in a small saucepan and cover with cold water. Cover the saucepan and bring to the boil. Reduce heat to a simmer and cook for 8 minutes. Remove from heat, drain eggs and cover with cold water to stop further cooking of the eggs.

Method:
For the vinaigrette, place tomato, basil, tomato sauce, oil, vinegar, garlic and salt in a food processor. Pulse with on/off motion until blended but still chunky. Toss the lettuce with vinaigrette in a large bowl. Sprinkle with feta. Serve at once.

Method:
Boil or steam the potatoes until just tender. Drain and allow to cool. Heat the oil in a medium pan, add the onion,garlic and ginger and cook until the onion is soft but not brown. Add the curry paste and Garam masala and cook over low heat, stirring constantly, for 3 minutes, add the lime juice and mix well. Cook the beans until tender, then drain. Cut potatoes in half, then toss together with the warm onions mixture, beans and coriander. Serve with a spoonful of yoghurt.

Method:
Cook chicken in heated oiled large pan until brown both sides. Place chicken in shallow baking dish, bake uncovered in moderate oven about 15 minute or until cooked through, let the chicken cool for 5 minute then cut into thin slices. Wash and separate salad mix and cos lettuce, tear into small pieces and blend together. Divide lettuce among serving bowls layer chicken, tomato, ham, cheese and egg, then drizzle with vinaigrette.

Method:
Combine carrot and raisins in a bowl. Add grated onion and moisten with mayonnaise or French dressing. Serve on lettuce.

Method:
Blend with mayonnaise.

Method:
Combine all ingredients in large bowl. Mix well. Serve by itself or add some spicy chicken breast for a summer flavour.

Method:
Use half the quantity of mayonnaise for this recipe, keep remaining mayonnaise covered in a refrigerator for up to a week. This recipe is not suitable for freeze. Combine apples, celery, nuts and lemon juice in a bowl. Mayonnaise- Blend or process egg yolks, mustard and juice until smooth. Add oil gradually in a thin stream while motor is operating. Stir in enough hot water to give a pouring consistency. Stir though the apples mixture.

Method:
preheat oven to 180 degrees Celsius. Peel carrots and cut into slices. Heat a heavy-based frying pan over medium heat. Add enough oil to cover base of the pan, add cumin seeds and carrot slices. Stir well and cook 8-10 minutes. Place in a baking dish, toss in sweet paprika and bake in preheated oven until tender. Squeeze grapefruit juice over to serve.

Method:
Peel beetroot, cut into 1 cm strips. Combine beetroot with butter and rind in a large shallow dish, cover and cook on high for 4 minutes, stir half way through cooking. Stir in orange juice and honey, cover, cook on high for about 4 minutes or until tender.

Method:
Preheat oven to 220 degrees Celsius. Line a baking tray with non-stick baking paper. Place the pumpkin in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven and sprinkle evenly with sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool. Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake until well combined. Season with salt and pepper. Place the pumpkin, baby cos and pine nuts in a large bowl. Drizzle with the dressing and gentle toss until just combined. Serve immediately.

Method:
Stir mayonnaise, white vinegar, sugar and salt together in a small bowl. Cover bowl and refrigerate until required. Toss vegetables together in a large bowl. If you wish to serve the salad immediately pour dressing over the vegetable and toss to coat.