Savoury+Foods

Salmon Crepes
by Leonie Balbin

Ingredients
Crepes Tatare Sauce (2 tubs) Chives Salmon (1 large salmon)

**Crepes**
3/4 cups plain flour 1/4 tsp salt 3 eggs 1/4 cup oil 1 cup water

Hear fry pan. Spray with oil. Pour mixture so the pan is covered lightly. Cook on one side only till the crepe just lifts from the side and place on a plate.

Instructions
To make 36 pieces Make 3 times the crepe recipe. Make three crepe 'cakes' Layer of crepe, layer of tatare sauce mixed with chives and layer of salmon. Continue layering until all ingredients are used up. Decorate the top with a dab of mayonaise, red pepper and a sprig of dill. Enjoy!

=﻿Baked Mushrooms= by Rebecca Parks

Ingredients
6 Large Flat Mushrooms 60g Butter 1 Garlic Clove 90g Baby Spinach Shaved Parmasen or Provolone Baby Rocket Leaves

Instructions
Preheat oven to 180 degrees Chop the stems from the mushrooms Place mushrooms cut-side up on baking tray Divide stems amongst the mushrooms Divide butter into six pieces and place one piece on each mushroom Season with salt and paper Divide one garlic clove, thinly sliced, and spinach leaves among mushrooms Top with cheese and bake for 15 minutes or until mushrooms are tender. Top with torn baby rocket leaves

Marinated Mushrooms
Riva Cohen

Can choose quantity desired. I use enought to fill a medium size jar.

Clean and cut mushrooms in halves if small or quaters if larger 3 cloves of garlic sliced place in jar

Make the marinade

1/4 cup sugar 1/3 cup vinegar pepper 3 tblspns olive oil 3 tblspns of soy sauce Shake to mix and pour over the mushrooms Shut jar and occasionally turn upside down so sauce filters through to all mushrooms.

You can add other spices if you like. Trial it. Very tasty to serve with fish, meat or on salads.

Ingredients (serves 4)for pasta primavera
Vivien Belzycki
 * 2 tablespoons olive oil
 * 2 garlic cloves, finely chopped
 * 1 brown onion, finely chopped
 * 2 zucchini, halved crossways, cut into thin strips lengthways
 * 1 bunch asparagus, cut into 5cm pieces
 * 1/3 cup chicken or vegetable stock
 * 100g snow peas, trimmed, halved diagonally
 * 2 vine-ripened tomatoes, chopped
 * extra-virgin olive oil, to serve
 * ==Method==
 * 1) ==Heat olive oil in a large frying pan over medium heat. Add garlic, onion and zucchini. Cook for 3 minutes. Add asparagus and stock. Cook for 2 to 3 minutes or until asparagus is just tender. Add snow peas. Cook for 1 minute.==
 * 2) ==Add vegetable mixture, tomatoes and salt and pepper to pasta. Toss to combine. Drizzle with extra-virgin olive oil. Serve==
 * 1) ==Add vegetable mixture, tomatoes and salt and pepper to pasta. Toss to combine. Drizzle with extra-virgin olive oil. Serve==

Ingredients:
500gm lge spiral pasta lge tin tuna. Serina in oil. 250gm Cheddar grated 450gm tin tomato puree .400 gm tin Italian style tomatoes in oregano and basil.

Method:
Boil pasta- mix with margarine. Put in square casserole. Then put tins of puree through noodles. Mush tuna then spread all around noodles. Leave oil in. Cheese on top. Bake between 20 and 40 mins depending on your oven.