This is just a good ole-time classic potato salad, the kind you used to see everywhere at church suppers and picnics, with lots of satisfying eggy taste. One forkful will bring memories flooding back.
If you want a fancy presentation, you can put this in one of those loose-bottomed pie / quiche pans whose bottom pops out. Otherwise, use whatever type of pie dish you have to hand, preferably a 9 inch / 23cm round pie tin.
People will love this grilled cheese cube dish. Halloumi is a very special cheese that keeps its shape when hot.
This is a very basic hamburger patty recipe that you will of course want to dress up with seasonings and flavours. It’s kept basic here, though, as the purpose of this recipe is really to highlight three principles that provide the foundation for successful hamburger patties.
Excellent to serve with barbeque.
This is an easy and interesting salad (or relish) for the side of a plate. With a combination of sweet, sour and salty tastes, it’s very much along the lines of Medieval or Roman food.
Can be used as a baste for chicken, and as a baste for ribs towards the end of grilling, barbequing or smoking. Can also be used as a sauce served at the table.
A quick, homemade relish that is great on burgers or hot-dogs.
These freeze well for future use. The recipe can easily be doubled or tripled.
