1 litre beef stock
1 bay leaf
1 clove
Sprigs of thyme and rosemary
1 shot of cognac
Boil the stock with the bay leaf and clove for about
an hour. Before serving add the shot of cognac.
150 g plain yogurt or quark
25 g mayonnaise
1 banana, mashed
1 small apple, finely grated
1 tbsp curry powder
drizzle lemon juice
Add all ingredients together and season
with salt and pepper.
150 g plain yogurt or quark
40 g mayonnaise
40 g ketchup
Drizzle lemon juice
Shot cognac
Mix all ingredients together and season
with salt, pepper, chili pepper, paprika. Add
horseradish to taste.
150 g plain yogurt or quark
40 g mayonnaise
1 hard-boiled egg, minced
3 pickles, minced
1 tablespoon lemon juice
Add all ingredients together, sprinkle of sugar
and season with salt and pepper.
Prepare sliced meat, carrots, mushrooms and
cauliflower and broccoli in florets.
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35-51 Mitchell Street, McMahons Point, NSW 206
