Dressing
1 cup / 250g plain yoghurt
2 cups mint leaves
1 tablespoon lemon juice or to taste
Couple of pinches of salt
1 tablespoon water
Blitz ingredients in a food processor until it becomes a smooth, bright green sauce. Use extra water to thin to a pourable consistency.

3 large ripe tomatoes sliced into rounds
¼ red onion very thinly sliced
pinch of garam marsala to taste (optional)
Put the tomatoes in a bowl. Sprinkle with pinch of salt, mix with your hands and leave to rest for 10 minutes.
Drain the tomatoes.
Mix with the onion in a serving bowl.
Drizzle dressing over the tomato salad. You will have dressing left over.
Sprinkle with a pinch of garam marsala if desired.

Remove schnitzels from pan when cooked and keep warm.
To pan juices add Worchestershire sauce and stir in.
Then add white wine and bring to boil stirring well.
Turn off heat and add cream.
Pour over schnitzels and serve

250g plain flour
2 teaspoon baking powder
125g unsalted butter, softened
250g caster sugar
4 ripe bananas, mashed
2 eggs, lightly beaten
1 teaspoon vanilla extract
175g good quality dark or milk chocolate chips
Preheat the oven to 180 degrees. Sift the flour and baking powder into a large bowl.
Mix the butter, sugar, bananas, eggs, vanilla and chocolate chips into a separate bowl. Add to the dry ingredients and stir to combine being careful not to over mix.
Pour the batter into a nonstick or lightly greased and floured 19x11cm loaf tin and bake for 1hour 15 minutes or until bread is cooked through when tested with a skewer.
Leave to cool in the tin for 5 minutes before turning out onto a wire rack.
Serve in thick slices with butter

1 tablespoon peanut or vegetable oil
1 kg chicken thighs or breast fillets diced
3 tablespoons curry powder or curry paste
1 brown onion diced large
3 garlic cloves crushed
2 tablespoons tomato paste
2 tablespoons sugar
400g coconut cream
Heat oil over medium heat and saute onion and garlic until onion has softened. Remove
Brown chicken and remove from pan.
Return onion garlic to pan and add curry powder and cook for a further minute.
Add tomato paste and cook for another minute then add sugar and coconut cream.
Bring to boil and return chicken to pan
Reduce heat and simmer until chicken is cooked through.
Serve with rice.

1 red onion grated
500g beef mince or lamb
200g pork mince or more beef
2 garlic cloves, minced
1 cup panko breadcrumbs or use normal
1 egg
¼ cup fresh parsley, finely chopped
6 large mint leaves, finely chopped
1/2 teaspoon dried oregano
1 tablespoon extra virgin olive oil
salt
Black pepper
Grate the onion into a large bowl and add remaining ingredients.
Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
Refrigerate for 1 hour. Makes them easier to roll and retains round shape when cooking.
Measure out heaped tablespoons and roll into balls.
Roll balls lightly in flour shaking off excess.
Spray generously with oil (preferably olive oil) then bake at 180°C for about 20 minutes or until browned.
Serve with Tzatziki, plain yoghurt or yoghurt with a squeeze of lemon, olive oil, salt & pepper and garlic.
Meatballs freeze well

1/3 cup soy sauce
1/3 cup fresh lemon juice
1 tablespoon light brown sugar
2 teaspoons finely grated ginger
1 teaspoon sesame oil
3 cups freshly cooked rice
550g chicken breasts sliced thinly
1 tablespoon vegetable oil
½ red onion finely chopped
1 tablespoon virgin olive oil
1 clove garlic crushed
1 tablespoon Cornflour
2 small avocados, peeled, halved, pitted, thinly sliced
2 Lebanese cucumbers, chopped
200g cherry tomatoes, halved
4 eggs
In a small bowl whisk the soy sauce, lemon juice, sugar, ginger and sesame oil until sugar has dissolved.
In a bowl combine vegetable oil and 2 tablespoons of soy dressing. Add chicken slices and marinate for 15 minutes.
Whisk together remaining soy dressing with cornflour.
Heat 1 tablespoon olive oil in saucepan over medium heat. Add onion and cook for 3 to 4 minutes or until softened. Add garlic and cook stirring for 1 minute or until fragrant. Add soy dressing and cornflour and heat sauce until thickened.
Prepare a barbecue for medium-high heat. Remove chicken from marinade and barbecue chicken until cooked through.
Fry eggs
Divide rice among 4 bowls, top with chicken and spoon soy dressing sauce over. Top with avocado, cucumber and tomato and place egg on top and serve.

2 cups (500ml) Pimm's No 1 cup
3 cups (750ml) lemonade, chilled
3 cups (750ml) dry ginger ale, chilled
6 stems fresh round mint, torn into sprigs
3 baby (120g) cucumbers, sliced
1 medium orange, sliced
250 grams strawberries, halved
4 cups ice
Combine all ingredients in a large bowl or jug.
Stir to combine.

Dad’s favourite and often made for family picnics

3 eggs
1 teaspoon vanilla
2 tablespoons sugar
2 cups milk
nutmeg or cinnamon
Make up pastry shell.
Beat eggs, vanilla and sugar together
Heat milk to lukewarm and gradually stir in egg mixture.
Put pie plate onto oven tray, spoon half custard mixture into pie crust.
Put pie in oven then carefully spoon in remaining custard.
Bake in moderate oven 50 to 55 mins – after 15 mins cooking time, sprinkle with nutmeg.
Do not overcook, custard will firm as it cools.