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 b...

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.

* This is a recipe I made up to take with me to a family dinner.  It was a big hit!  It is very creamy - if you like your salads to have more of a tangy flavour, I would suggest using a tangy mayonnaise instead of the one in the recipe, and I would also suggest reducing the sour cream (making up the difference with mayonnaise) or adding more vinegar.  This recipe is very versatile and can be easily changed in multiple ways to suit your tastes * 350g (12oz) uncooked pasta (I chose small shells, but you could use any kind you prefer) 1 large capsicum (bell pepper), cut in strips 600g (21oz) diced butternut pumpkin (you could try another pumpkin if you don't have butternut, but I can't guarantee it will taste as nice!) olive oil 250g (9oz) diced bacon 1 large brown onion, chopped finely Dressing: 2/3 cup creamy whole egg mayonnaise 1/3 cup sour cream 1 tablespoon vinegar 1/4 teaspoon garlic powder Preheat oven to 200ºC (390ºF).  G...

*Such a simple recipe to throw together!  If you don't like the balsamic tang so much, add some creamy mayo and combine - takes the edge off!  Our children love this salad too!* 375g (13oz) penne or other pasta of your choice 3 medium tomatoes, chopped finely 1 medium red onion, chopped finely 2 cloves garlic, crushed (I use equivalent amount of garlic powder - usually written on the garlic powder packaging) 3 teaspoons dried basil 425g (15oz) can tuna in brine, drained, flaked 1/4 cup balsamic vinegar Cook pasta until just tender, drain. Place all ingredients in large bowl.  Toss to combine.

*This is a very simple and flexible meal idea that can be altered to suit your taste; we make many different variations!* whole washed potatoes butter bacon, diced and fried grated cheese finely chopped green onions (shallots) sour cream Preheat oven to 200ºC (390ºF). Wrap potatoes it aluminium foil.  Place on baking tray in oven.  Bake for 30 minutes.  Carefully open foil and check if potatoes are baked, using a fork to stab the potato.  If not tender, rewrap and bake until potatoes are tender. Cut potato into quarters without cutting through the bottom of the potato.  Place on dinner plates. Using generous portions, top potato with a dab of butter, hot bacon, cheese, green onion, and a dollop of sour cream.  The more ingredients on the baked potato, the more delicious it is!! Variations: - Instead of bacon, use fried and diced ham, or bolognaise meat sauce, or other meat of your choice. - Add vegetables: chopped lettuce, dic...

*While on holidays, when we had to eat out we tried to choose salads from the menu because not only are they healthier than the alternatives, but they are delicious!  In the past few days since getting home I've been enjoying trying to recreate some of the delicious salads we ate out at restaurants and cafes...  No quantities are suggested in this recipe, as all should be done to taste - the recipe is merely a suggestion of what tastes good together!* mixed lettuces - eg. red oakleaf lettuce, green oakleaf lettuce, baby spinach, etc. tomato, cut into slices green capsicum, cut into thin strips cucumber, sliced thinly carrot, peeled and chopped into thin strips or peelings red onion, sliced thinly sunflower seeds or pine nuts whole egg mayonnaise french herb dressing olive oil optional - bacon or chicken pieces or beef strips Place lettuces on dinner plates or wide bowls. Gently toss in capsicum, cucumber, carrot and red onion, and arrange toma...

*This recipe will contain no quantities, as it depends how many servings are being made; we love eating these for a healthy summer lunch or light tea (supper)* tortilla wraps mayonnaise sliced or shredded cheese tomatoes, sliced carrot, grated capsicum (bell pepper) cut into strips sliced preserved (canned) beetroot sliced ham or other lunch meat, or sliced boiled eggs shallots (green onion), chopped lettuce leaves Begin by spreading mayonnaise on wrap, then pile ingredients along the centre of the tortilla, finishing with lettuce leaf (to help hold other ingredients in).  Fold up the bottom of the tortilla first, then sides, and eat!

*this is an Amish recipe from an Amish cookbook; it has become our favourite potato salad, and is most delicious refrigerated and eaten cold - the flavours seem to blend best and it becomes very creamy...mmmm...!* 4 boiled potatoes, cut in chunks Dressing: 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon dry mustard dash of pepper 2 tablespoons vinegar 1 cup sour cream 1/2 cup thinly sliced cucumbers or onions (we prefer onions or alternatively, 1 teaspoon onion powder) 2-3 slices bacon, fried and diced Combine dressing ingredients and pour over warm potatoes. Toss lightly until coated. Serve warm with a dash of paprika (or alternatively, refrigerate and serve cold!) -Ruth Martin, PA