Ingredients:

• 2 small yellow melons (spanspek)
• 1 cucumber, peeled
• 250 g seedless red grapes, stalked, washed

Ingredients: Dressing:

• 75 ml port
• 60 – 90 ml fresh lemon juice
• 30 ml honey
• salt & freshly ground pepper to taste

Preparation:

• Cut the melons in half, remove the pips, and using a melon baller, scoop out the flesh from all the melon halves into a large bowl. Discard the melon shells.
• Cut the cucumber lengthwise in half. Scoop out all the seeds, using the melon baller or a teaspoon.
• Cut each half lengthwise into 3 strips, then across into chunks. Aim to make all the ingredients more or less the same size.
• Combine the melon balls, cucumber chunks and grapes in a bowl. Pour over the dressing.
• Chill for at least an hour, then taste and adjust seasoning before serving chilled.

Serves 6.

Ingredients: Salad:

• 2 small yellow melons (spanspek)
• 1 medium green-flesh melon
• 375 g cherry/baby Roma tomatoes
• 1 bunch mint

Ingredients: Dressing:

• 75 ml port
• 60 – 90 ml fresh lemon juice
• 30 ml honey
• salt to taste
• freshly ground pepper to taste

Preparation:

• Cut the melons in half, remove the pips, and using a melon baller, scoop out the flesh from all the melon halves into a large bowl.
• Skin the tomatoes – pour boiling water over them, and let stand for a minute or two. Drain and plunge immediately into a bowl of cold water – the skins should slip off easily. Add the tomatoes to the melon balls.
• Chop most of the mint leaves, reserving just a few for garnish, and add them to the bowl.
• Combine all the ingredients for the dressing. Taste and adjust the seasoning, if necessary. Pour the dressing over the salad, and stir gently to combine.
• Cover and chill for at least an hour. Taste again for seasoning, Garnish with the reserved mint leaves and serve chilled.

Serves 6.

Ingredients:

• 375 ml flour
• 50 ml Parmesan cheese, grated
• white parts of bunch of spring onions, finely chopped
• 2 eggs, seperated
• 15 ml oil
• 10 ml baking powder
• salt, to taste
• black pepper. freshly ground, to taste
• 250 ml milk

Preparation:

• Place flour, baking powder, cheese, salt and pepper in mixing bowl.
• Mix together egg yolks, milk and oil. Pour into dry ingredients, and mix to a smooth batter.
• Beat egg whites until stiff but not dry, and fold into the mixture in 2 batches.
• Cook in heated waffle iron until golden brown.
• Serve with sour cream, smoked salmon, capers, dill, avocado slices, crisp bacon rashers, etc.

Probably serves about 4 to 6 (depending on accompaniments and how and for what purpose they are being used).

Ingredients:

• 2x 180g tins tuna
• ½ cup tomato sauce (ketchup)
• 4 gherkins, chopped
• ½ cup water
• ½ cup mayonnaise
• 2 hard-boiled eggs, chopped
• 15-20 ml gelatine
• salt
• freshly ground pepper

Preparation:

Sponge the gelatine in the water, then dissolve in the microwave – 30 seconds on high. Stir and allow to cool to blood-heat. Mash the tuna and combine with the remaining ingredients. Taste ans adjust the seasoning. Place the bowl on a damp dishcloth, and quickly, but thoroughly, gold in the gelatine. Set in mould. If desired, a small amount of whipped cream may be added to give a creamier flavour.

Serves 4 – 6.