OLIVE AND GARLIC FOCACCIA

INGREDIENTS:
8 ready-prepared mini focaccias
100g black olives, pitted and chopped
3 garlic cloves, thinly sliced
50ml olive oil
Salt and pepper
100g(250ml) mozzarella cheese, grated
PROCEDURE:
Toast mini focaccias in toaster until browned. Meanwhile warm olives, garlic, olive oil and seasoning. Spoon over focaccias, sprinkle with cheese, grill until melted. Serve hot as an accompaniment to a salad.

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FRESH FRUIT PLATTER WITH CINNAMON SCENTED MASCARPONE

INGR EDIENTS: 1 pawpaw, peeled, seeded and sliced 1/2 punnet cherries, cleaned 1/2 punnet strawberries, washed 2 kiwi fruit, peeled and sliced 150g mascarpone cheese 15ml cinnamon 30 ml honey NOTE: (fruits optional) METHOD: (1) Arrange the fruits on a platter.Cover and chill. (2) Combine the mascarpone cheese, cinnamon and honey and chill. (3) Serve the cinnamon scented mascarpone cheese with the fruit well chilled.

FRIED NOODLES SALAD

INGR EDIENTS: 30ml butter 85g instant noodles, broken into small pieces 30ml sesame seeds 30ml sunflower seeds 1/2 red pepper , seeded and cut into diamond shapes 1/2 yellow pepper, seeded and cut into diamond shapes 1/2 green pepper, seeded and cut into diamond shapes 100 g cabbage, Shredded 1 punnet cherry tomatoes 100 g baby corn 200 g fresh asparagus, steamed and cut into bite size pieces OR 200g green asparagus tips 100ml raspberry vinegar 15ml soy sauce METHOD: (1) Melt the butter in a frying pan or wok over a medium heat and stir until golden brown, about four to five minutes (2) Add the sunflower and sesame seeds and toss together. Fry until the sesame seeds are just golden, about one minutes. Remove from heat and allow to cool. (3) Divide most of the Noddle's onto four serving plates. (4) Arrange the remaining ingredients on each plate and drizzle with the raspberry vinegar. Top with the remaining noddles

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