Mexican guacamole

Ingredients

2 avocados, cubed
2 tomatoes, deseeded and chopped
½ red onion, FINELY chopped
1 tablespoon chopped coriander
Juice of 1 lemon
Salt and pepper to taste

Method

Place all ingredients into a bowl and gently mix.

Corn, avocado and tomato salsa

Ingredients
4 corn cobs, cooked and kernels removed
4 firm tomatoes, deseeded and diced
2 avocados, cut into cubes
2 red peppers, diced

Dressing:
Juice of a lemon
2 tablespoons of balsamic vinegar
1 tablespoon olive oil
Salt and pepper to taste

Method

Place all ingredients into a bowl and gently mix.

Mixed salad with goats cheese

Ingredients

Large bowl of lettuce from the garden, washed and spun dry
1 red pepper, thinly sliced
1 punnet of cherry tomatoes, quartered
4 spring onions, finely sliced
1 avocado cut into 3cm cubes
100g Goats cheese, crumbled

Dressing:
½ cup olive oil
2 teaspoons Dijon mustard
2 tablespoons balsamic vinegar
1 teaspoon soy sauce
1 heaped tablespoon mayonnaise
1 small clove garlic, crushed
Salt and pepper to taste
Sunflower seeds, toasted to garnish

Method

Arrange salad ingredients in a large bowl.
Whisk dressing ingredients together and pour over salad.
Garnish with sunflower seeds

Mini cheesy corn muffins

Ingredients

2 cups self raising flour, sifted
13/4 cups grated cheese
2 eggs, lightly beaten
60g butter, melted
¾ cup milk
Can creamed corn
2 corn cobs – kernels removed (uncooked)
Salt and pepper to taste

Method

Preheat oven to 180.

In a bowl mix flour and cheese.

In another bowl combine egg, butter, milk and corn. Season with salt and pepper.

Combine both mixtures. Gently stir with a fork until all ingredients are just moistened.

Spoon mixture into sprayed patty pans.

Sprinkle with a little extra melted cheese.

Bruschetta with a mixed bean salsa

Ingredients

2 cans mixed beans, drained and rinsed well
1 red onion chopped finely
1 red capsicum, deseeded and diced finely
¼ cup chopped parsley
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper
1 sourdough french stick (cut into approx 30 slices)
1 clove garlic cut in half

Method

In a large bowl mix together all ingredients for the bruscetta. Make sure it’s seasoned well.

Brush the sourdough with olive oil and grill on both sides until lightly golden. Rub the garlic over the bread (to impart garlic flavour.)

Top the sourdough slices with the bean mixture and serve.

Mini honey cakes

Ingredients

100ml honey
2 eggs, lightly beaten
1 cup sugar
1/2 cup sunflower oil
½ teaspoon bicarbonate of soda
½ teaspoon cinnamon
11/2 tablespoons cocoa
1 cup self-raising flour
1 cup flour
½ cup boiling water
1 apple ring to garnish
Cinnamon sugar to sprinkle

Method

Preheat oven to 180.

In a mixmaster combine honey, egg, sugar, oil, bicarbonate of soda, cocoa and cinnamon. Mix for a few minutes until well combined.

In a bowl combine the 2 flours.

Add flour and the boiling water alternately to the mixture, beating well after each addition.

Place patty pans in muffin tins and fill (3/4’s)with mixture.

Top with an apple ring and sprinkle with cinnamon sugar.

Makes approx 15