Recipes From Down Under

*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

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.

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.