Sala Ingredients:

Lettuce
Cucumber
Mixed Peppers
1 cup diced fresh pineapple

Optional Extra Ingredients:
Cooked Bacon
Walnuts, almonds (sliced or slivered), or pine nuts
Feta cheese

Salad Dressing:
1/4 cup Goedgedacht Pineapple Vinegar Dressing
1/4 cup Goedgedacht Extra Virgin Olive Oil
Salt to taste
Freshly ground black pepper to taste

Goedgedacht Extra Virgin Olive Oil
2 nice big purple aubergines cut into large chunks
1 heaped teaspoon dried oregano
Salt and freshly ground black pepper
1 chopped onion
4 cloves garlic – sliced
good bunch chopped flat leaf parsley
2 Tbs capers – rinsed, soaked and drained and chopped
A handful of green Goedgedacht olives – stones removed.
2-3 Tbs Goedgedacht pineapple dressing
5 large tomatoes – skinned by putting in boiling water for a few minutes and then chunked.

Get out a cast iron pot. Pour in a couple of glugs of olive oil and heat up. Add the aubergine chunks and oregano. Season with a little salt and toss around so the aubergine is evenly coated with olive oil Cook on high heat for about 4-5 minutes giving pan a shake. You may need to do this in two batches, When aubergines are golden on each side, add the onion, garlic and parsley and continue cooking for another couple of minutes. Add more oil if it looks too dry. Throw in drained capers and olives. Drizzle over the pineapple dressing. When the vinegar has evapoorated, add the chopped (skinned ) tomatoes . 10 minutes cooking then serve. Add more chopped parsley on the top. Goes well with bread and salad or baby potatoes boiled and rolled in olive oil and parsley. Delish.

Can be eaten warm or cold as a side veg or just with potatoes or as antipasto.

Grilled chicken/Spare-rib Marinade:

100ml Pineapple dressing
120ml tomato sauce
15ml wholegrain mustard
15ml Worcester sauce
15ml oil
900g chicken drumsticks/pork ribs

Place all the ingredients for the marinade in a bowl and stir well. Marinade your chicken/meat overnight and braai/grill slowly until cooked.

Quiche a’la Difference:

Crust:
250ml cake flour
5ml sugar
100g butter/margarine
Place all ingredients in a blender and work until smooth. Press into well-greased pie dish and bake in 180 degrees C for 10-15 minutes. Allow to cool.

Filling:
2-3 onions, diced
15ml butter/margarine
30ml olive oil
30ml pineapple dressing
6-8 rashes of crispy fried bacon
3-4 jumbo eggs
250ml smooth cottage cheese
Salt and pepper to taste
125g grated cheese
Chopped parsley/paprika to garnish

Saute onions in butter and olive oil until clear and sweet. Do not burn. Pour over pineapple dressing and allow to cool Beat eggs, cottage cheese and cream gently. Add salt and pepper to taste. In layers in base put onions, bacon and cover with cheddar cheese. Slowly pour over egg mixture. Sprinkle with a little extra cheese/paprika/parsley.
Bake 150 degrees C for 1 hour.

Oriental Chicken Stir-fry:

60ml Pineapple dressing
15ml maizena
45ml soy sauce
150ml water
30ml sesame oil
2 boneless chicken breasts cut into strips
1 red pepper sliced into strips
100g mushrooms sliced
100g spring onions cut into bite sized pieces
100g baby corn
100g mangetout

Mix all sauce ingredients together in a small measuring jog and put on one side. Heat oil in large wok and fry chicken until cooked through and brown. Add vegetables to hot wok and quickly stir-fry until just tender. Pour in sauce and stir until hot. Serve with rice.