AVOCADO, SPINACH AND WALNUT SALAD

1 1/2 tablespoons roughly chopped walnuts
8 oz baby spinach leaves
1 ripe avocado, peeled, stone removed , sliced
juice of 1 lemon

Place walnuts in small frying pan. Cook over medium heat,shaking frying
pan often, for 3 to 4 minutes or until walnuts are golden and roasted.
Remove from heat.  Arrange spinach and avocado on serving plates.
Sprinkle over walnuts.  Drizzle with lemon juice.  Season with salt and pepper.

Serve immediately.

Four Bean Salad – 4 Bean Salad Recipe

3/4 c. sugar
3/4 c. vinegar
1/2 c. oil
1 T. salt
1/4 t. pepper
1 can cut green beans
1 can cut yellow beans
1 can kidney beans
1 can garbanzo beans
1 c. celery, sliced
1 c. onion, sliced
1 lg. green pepper, diced

Mix sugar, vinegar, oil, salt and pepper.
Drain cans of vegetables. Mix all
vegetables with vinegar oil. mixture.
Allow to marinate for several hours or
overnight.

Fall Fruit Curry

1 cup bouillon or water
1 teaspoon mild curry powder
1 teaspoon apple pie spice or dessert spice blend
1 tablespoon grated fresh ginger
2 tablespoons brown sugar, or sweetener to taste (optional)
4 tart apples, cored and cut in bite-size pieces
2 pears, cored and cut in bite-size pieces
2 cups fresh or frozen peaches, cut in bite size pieces
1 cup fresh or canned pineapple, bite-size
1/2 cup dried cherries, cranberries or raisins
cooked barley or other whole grains (optional)

Combine the bouillon, curry powder, dessert blend, ginger and brown sugar in a large pot. Bring to a boil, reduce the heat and simmer about 5 minutes to blend the flavors. Add the fruits, cover and simmer until the fruits are soft and a little syrupy, about 20 minutes. Serve over whole grains or mix into the grains if desired.

6-8 servings

200g Pasta
150g Mascarpone Cheese
50g Pine Nut Kernels
2tbsp Green Pesto Sauce

Cook the pasta to the packet instructions
Put the cheese in a bowl and mix in the Pesto Sauce.
Once the pasta is cooked, drain well and place into the bowl
with the cheese mix.
Mix until all the pasta is covered and add the Pine Nut Kernels.
Serve immediately

Serves 2.
Nice with Chicken or on its own

Vietnamese Restaurant-Style Salad Rolls

This vegetarian appetizer is served cold with a spicy hoisin sauce.

2 ounces vermicelli noodles
8 large round rice paper wrappers
1 cup mung bean sprouts
1/2 cup cucumber, cut into thin strips to make 1/2 cup
1 medium carrot, shredded
8 2-3inch strips of head lettuce
Sauce:
1/4 cup hoisin sauce
3 TB peanut butter
3 TB water

Make vermicelli according to package instructions, set aside.
Soften 1 rice paper wrapper by immersing in warm water until soft
(about 10-20 sec), carefully remove and place flat on a large plate
or cutting board. Be careful not to let the paper fold on itself when
removing the wrapper from the water.
Place 1 piece of lettuce in the middle of the wrapper, add 1/8 each
of the vermicelli, cucumber, carrots, and sprouts. Roll rice paper as
you would a taco, tucking in the sides, it should stick to itself
easily. Repeat for the remaining 7 wrappers. Makes 8 rolls.
For the sauce, mix the ingredients until smooth. Sauce can be split
into small bowls for each guest to dip rolls into. For variation, add
thin pieces of chicken, beef, or small shrimp.

BASE:
1oz butter,
1 onion,
3/4 cup rice,
2 cup water
1 chicken stock cube,
pinch safron,
1egg yolk,
salt & pepper,

in large pot melt butter, saute onion.
add rice & boiling water, stock cube & saffron.
cook about 40 min.
combine with egg yolk,
put in lined baking dish.

FILLING:
2oz butter,
2 onions,
4oz mushrooms,
2 tomatoes,
2 capsicums,

in large pot melt butter, saute onions, mushrooms, tomatoes & capsicum.
arrange over rice base.

TOPPING:
1 & 1/2 oz butter,
1/4 cup flour,
1 cup milk,
2 oz chesse,
salt & pepper,
2tbs parmesan chesse ,
parsley,

in small pan melt butter, add flour.
remove from heat, add milk, grated chesse & salt & pepper.
pour over filling, sprinkle with parmesan chesse and parsley.

bake in moderate oven 50 mins.

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