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Showing posts from October, 2010

Pasta Salad

*While this recipe was delicious in flavour, my husband and I did NOT enjoy the texture of the seeds from the seeded mustard in this recipe - next time we will make it with ordinary mustard.  Also, this makes a LOT of pasta salad - the recipe suggests it serves 6.  I would say it serves 8 or so - cut the recipe down if you don't have a huge family or don't want to be eating this for several days in a row!  Apart from that, it is a very simple throw-together kind of meal.*

375g (13oz) small pasta (eg. shells, macaroni)
6 bacon rashers, diced
1 1/2 cups mayonnaise
1/3 cup seeded mustard
3/4 cup buttermilk
3 trimmed celery sticks, sliced thinly
1 large red capsicum (red adds colour, but green is perfectly acceptable!)
1 bunch (15g/ 1/2oz) fresh chives, chopped finely
2 tablespoons finely chopped fresh flat-leaf parsley

Cook pasta in large pan of boiling water until just tender.  Rinse pasta under cool water.  Drain and cool.
Meanwhile, cook bacon, stirring, in heated medium pan u…

Clara's Potato Salad

4 large potatos, cubed
250g (1/2 lb) diced bacon
1 cup creamy whole egg mayonnaise
1/3 teaspoon mustard powder
4 teaspoons vinegar
1/2 teaspoon salt
4 teaspoons chives, chopped (or dried chives)
1/4 cup finely diced onion (or 1/2 teaspoon onion powder)
2 boiled eggs, chopped

Steam or boil potatoes until just tender (not mushy!).  Fry bacon.
Combine all ingredients.  Refrigerate until cold through.

Pizza Scambled Eggs

250g (1/2 pound) diced bacon
7 eggs
2 tomatoes, diced
1/4 capsicum (bell pepper), diced
5 pieces sun-dried tomato, chopped
1 cup shredded cheese
1/2 teaspoon onion powder (or you could use a 1/4 cup finely chopped onion)
1/4 teaspoon crushed garlic
2 tablespoon tomato sauce (ketchup)
1 heaped tablespoon creamy mayonnaise
1/2 teaspoon mixed herbs

Fry bacon until cooked through and slightly crispy.

In a bowl, beat eggs and add all other ingredients.  Mix.

Add egg mixture to bacon and cook stirring frequently over medium heat until cooked through.