Phylo salad cups

Ingredients:
1 box mediterranean phylo pastry
Melted ghee
Cupcake pans
Frilly Crisp Lettuce
Cucumber (sliced, then halved)
Baby Plum Tomatoes (quartered)
Carrots (julienned)
Sunflower seeds
Feta cubes
Salad dressing of choice

Method:
Phylo- Cut squares of 11 x 11cm of pastry. Leave under a damp cloth till done. Cut 6 squares for each hole.  Place square down, brush with ghee, place other piece in shape of diamond, brush with ghee. Repeat till 6th piece.  Brush pan with ghee. Preheat oven to 180 deg C.  Place phylo in pan tucking neatly. Place on middle shelf of oven and keeping an eye on pastry bake till golden brown. Remove and cool.  Prepare salad. Make sure to spin dry veg after washing.  Toss together. Spoon into phylo cups.  Drizzle over dressing and serve.

 China fruit salad  
Pineapple cubed chunky
Peppers diced
Red onion sliced
Naartjies segmented
Green dhania chopped
Assorted China fruits,,,not red n coloured ones

Dressing
Mrs balls chutney (quarter cup) aare
Brown sugar(2 tblsp)

Vagaar
Olive oil very little

( I added badaam, till, sunflower seeds )

Dorito’s pepperdew salad

Blue pkt doritos (big pkt)
yellow packet lays (big pkt)
feta cheese, gouda cheese,
bottle of pepperdews
mixed herbs
chopped tomatoes
cubed green peppers
green chillies.

Sour cream mixture:
1 x 250ml sour cream, 2 tbls mayo, pinch of black and lemon pepper.

Method:
layer sum of both the chips on bottom of pyrex or casserole dish, grate gouda cheese over,throw feta over.. Add more chips, grate more gouda and throw more feta, throw chopped up tomatoes over feta, cut green chillies and throw over, throw green pepper over, spread sour cream mixture over..Place pepperdews over. Grate more cheese and sprinkle herbs. Bake till cheese melts.

Moroccan salad

Ingredients

4 eggs
1 small red & 1 small orange pepper
1 small red onion
1 carrot peeled and grated
1 small head radish
lettuce or other red leaves
325g canned sweetcorn drained
1 tbsp red wine vinegar
1tbsp olive oil
2 tbsp clear honey
1tsp balsamic Salt & freshley ground pepper
1/2 tsp smoked paprika

Method
Boil eggs for 8-10 min, cool under cold water, peel & set aside. line the base of jelly basin with wax rap.. Cut the eggs into thin slices & place at the bottom . Layer up the veggies in any order until the basin is full. mix together the vinegar , oil , honey , balsamic salt and seasoning and mix with a spoon n pour over the top of the basin. Chill for 2 hours Once chilled , turn over the salad on to a plate and remove the wax paper the egg should now be ontop ..

Watermelon salad

1/4 watermelon cubed n de seeded
1 cucumber cubed
About 3 rings of feta cheese cubed
Toss ingredients together. Pour over dressing just before serving Dressing: Balsamic or regular vinegar lemon juice salt sugar ,little olive oil mixed herbs. Whisk. Pour over salad.

 
Cucumber Raita recipe

COURTESY SISTER JULEKHA GAMA
AUTHOR OF FOOD FOR ROYALTY

Ingredient
• ¼ cucumber , cut into cubes
• 1 ½ cups thick plain yoghurt
• ¼ tsp black pepper
• ½ tsp sugar optional
• pinch of crushed chiili
• ¼ tsp salt
• 1 tblsp chopped green dhania or mint
• pinch of cumin, coarsely crushed

Method
1. Deseed the cucumber, combine with Yoghurt
2. add pepper, sugar ,chilli and mix gently
3. refrigerate
4. add salt before serving
5. garnish with dhania and serve