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Beetroot & Orange together as Faye says.. Yum! . Did a similar recipe recently and served with Pickled Pork and everyone praised it. I just didn't bother to ball the beetroot though and dicing it worked just as well. In fact, if you wanted to be really quick-smart about getting this on the table, you could aways open a tin of those whole baby beets and just cut them into halves or quarters. Oranges work well with spinnach in a salad, and also with Kumara. I will shareone of my fave Kumara Salads with you now , courtesy of Digby Law.
DIGBY'S KUMARA SALAD
1 kg Kumaras
2 rashers bacon
1 orange, skinned, segmented and chopped
1/2 cup seedless raisins
1 small onion very finely chopped
1/2 cup sliced celery
small bunch of parsley chopped.
Mayonnaise.
Peel and cook the Kumara in salted water until just tender.
Cool enough to handle and during this time gently fry the bacon until it is very crisp. remove and crumble it. Quickly cube the kumara and while they are still warm pour the hot bacon fat over the kumara mix well and leave to cool. Combine the bacon, orange, raisins , onion celery and parsley then add to the kumara. To complete salad, use enough mayo to bind all of the ingredients together.

Cheesecake.. mmm we all love it. When my girls were learning to cook, after banana cake, and chocolate cake, the next thing they wanted to learn how to do, was cheesecake. The following recipe I still think is the easiest and quickest cheesecake to make, and I have it written down in the simple stages for beginners.
This makes quite a large cheesecake so is great for summer entertaining. It can be set in a large tupperware container which has been lined with foil. It sets very firmly so can be cut into squares for serving at a BBQ say.. or a pot luck dinner. IF you do set it in a spring form tin, you need a very large and deep one.

LEMON CHEESECAKE
First stage.
1 Pkt superwine biscuits which have been crushed finely
6 ozs butter which has been melted
Mix together until well blended for the base of your cheesecake, and press into the bottom of your chosen container ( up the sides too, if you are using round springform tin. ) Put in fridge to chill.
Second Stage
Assemble the following ingredients and 3 mixing bowls.
1 pkt Lemon Jelly crystals
1cup water.
2 dessertspoons lemon juice
1 cup sugar
8 oz pkt cream cheese.
3/4 can of Anchor unsweetened condensed milk which has been chilled - (it is the 375 ml size )and I have used Carnation brand milk.



step 1
In first small bowl, dissolve the lemon jello crystals in the cup of water which has been brought to the boil. Add the lemon juice, and leave to cool.
step 2

In second medium bowl cream use beater and cream together the packet of cream cheese with the cup of sugar.

Step 3
In third largest bowl , using electric beater , beat 3/4 tin of
unsweetened condensed milk until light and fluffy.

Add step one to step two, and beat to blend well, the add second bowl to third bowl , and beat well again before pouring over the base and leaving to set . Before serving , decorate with curls of grated chocolate.

CHOCOLATE BERRY CHEESECAKE
( Thank you Alison Gofton! )
250gr sweet plain chocolate biscuits such as double chocolate chip butter cookies.
100gr melted butter
1 430g can Boysenberries in syrup
500g tub of Cheescake filling (Tararua)
2 teaspns gelatin

Method
1. Crush the biscuits in a food processor or by placing in a strong plastic bag and using rolling pin to crush to fine consistency.
Stir in melted butter and bind evenly together.
Press into base and sides of a 23cm loose bottom flan tin and refrigerate until required.
2. Drain and reserve the juice from the Boysenberries in Syrup ( Watties of course)
3. Beat together the drained berries and the Cheesecake filling until smooth. Spread ofer the prepared base in flan tin.
4. Sprinkle the gelatin over the reserved bysenberry juice and when it has been absorbed, warm in the microwave for 2 minutes on high and stir until dissolved. Cool but do not leave to set.
5. When juice has cooled sufficiently puour over the cheesecake filling in flan, and refrigerate for a further 2 hours before serving.

This was a favourite with my family last summer . It was in Next magazine at one stage, so some of you may already have it. If not, as you can see, it is very easy to make, and extremely easy to eat!. Enjoy.

Lunch today will be a salad with lettuce and radishes from my own garden. Nice to eat something home grown.

Sounds good to me Faye.
Like the sound of some of these other recipes on this thread as well. It is a good idea to turn up some of the past posts for more reasons than one.

Very good reasons, I thought.

How is the new garden growing Faye?
Was it established when you bought the house?

I hear it's best to leave a new garden for a year, then decide what you don't want.

We had some leeks, silverbeet and a half row of carrots left for us, but now the garden is absolutely full of all kinds of vegetables, fruit trees, sttrawberries, tomatoes and cucumbers and other glasshouse plants, so you can see I have been very, very busy. DH doesn't know a carrot from the corn on his toe and he's not about to learn too much either in case he gets a job, but he's not bad on the lawnmower. Whopping great lawn so mowing is a two day event. Terrific soil down here. Things are fairly bursting into fruitfulness.