Homemade garlic bread

1 french stick
100g butter (softened)
2 cloves garlic, crushed
2 teaspoons chopped parsley

Preheat oven to 180 fan forced.
Cut French stick into 2cm slices – be careful not to cut right through to the bottom.
On a plate mash butter, garlic and parsley with a fork until soft.
Spread slices (both sides) with butter mixture.
Wrap bread in foil leaving the top open to crisp.
Bake for 10 minutes or until top is golden brown.
Makes approx 20 slices

Curried pumpkin soup

2 teaspoons butter
1 onion, finely chopped
1 teaspoon curry powder
½  pumpkin, peeled and cubed
2 cups prepared chicken stock
1 teaspoons sugar
Salt and pepper to taste
Chopped parsley to garnish

Heat butter in a pot and cook onions until glassy. Add curry paste and cook for 1 minute.
Add pumpkin, stock and sugar.
Reduce heat, cover and simmer for 15-20 minutes, until pumpkin is soft.
Blend until smooth.
Season with salt and pepper.
Garnish with parsley and serve.

Mixed Salad from the garden with a vinegarette dressing

Mixed Lettuce

¼ cup olive oil
1 small lemon, squeezed
1 small clove garlic, crushed
Salt and pepper to taste

Chop all veggies into bite sized pieces. Place into a mixing bowl.
Combine all dressing ingredients in a small bowl and whisk.
Pour over salad and toss well.