Ingredients:
2 red capsicums (peppers), seeded
and cut into thin strips
30 gm butter
1 small onion, chopped
2 cloves garlic, crushed
2 tomatoes, cored and chopped
4 eggs
2 teaspoons chopped fresh oregano
salt and pepper

Procedure:
Blanch the capsicums (peppers) in boiling salted water for 2 minutes, then drain. Heat butter in a large pan and fry the onion and garlic until soft but not browned. Add the capsicum and tomato and cook for a further 5 to 10 minutes, until vegetables are tender.

Beat the eggs and season with oregano, salt and pepper. Pour egg mixture over vegetables, tilting the pan to spread the omelette evenly. Cook over medium heat, stirring with a fork, until the eggs have just set. Then place the pan under a hot grill for 1 to 2 minutes, or until top is golden and has set.

Serve immediately, accompanied by a green salad.

Ingredients:
6 medium sized vine-ripened tomatoes
salt and pepper
2 large ripe avocadoes, chopped
3 tbsp thousand island dressing
juice of 1/2 lemon
2 tbsp thinly sliced spring onions
1 tbsp chopped fresh dill or fennel

Procedure:
Slice off the round end of the tomatoes and scoop out the seeds and membranes. Season shell with salt and pepper, invert and leave to drain.

Combine the avocado with the remaining ingredients. Cover and chill for 30 minutes. Spoon the avocado mixture into the tomato shells and serve with poached salmon or as a salad entree accompanied by mixed cress salad greens or snow pea sprouts.

Ingredients:
1 kg ripe tomatoes
4 spring onions, sliced
1/2 cup shredded
fresh basil
4 tbsp olive oil
4 tbsp red wine or
balsamic vinegar
1 clove garlic,
crushed
2 tbsp chopped capers
2 tbsp chopped gherkin
Salt
Freshly ground
black pepper

Procedure:
Wash and dry tomatoes and slice thickly. Layer tomatoes in a shallow bowl, sprinkling shallots and basil over each layer. Mix all remaining ingredients together and pour over tomatoes. Cover and marinate for at least 1 hour before serving.

Ingredients:
1 kg ripe tomatoes
2 large red capsicums
(peppers)
2 tbsp olive oil
1 large onion, finely chopped
3 cups vegetable or
chicken stock
Salt and pepper
Light sour cream, to garnish

Procedure:
Core the tomatoes and score around the outside. Cut capsicum in half lengthways and remove seeds. Place tomatoes and capsicum under a red-hot grill until skins are blackened, turning tomatoes over to blacken both sides. Remove skins from tomatoes and capsicum under a red-hot grill until skins are blackened, turning tomatoes over to blacken both sides.

Remove skins from tomatoes and capsicum. The capsicum can be rinsed under the tap to remove any remaining black skin. Dry thoroughly. Mix tomatoes to a puree in a food processor or blender. Heat oil in a large pan and gently fry onions until soft. Add tomatoes and simmer for 10 minutes. Add stock and return to the boil.

Mix the pepper to a puree, add to the soup and simmer for a few minutes. Season with salt and pepper.

Serve soup hot or chilled, with a tablespoon of light sour cream added to each portion.

Ingredients:
30 gm butter on margarine
1 small onion, chopped
2 cloves garlic, crushed
1 tbsp curry powder or paste
1/2 tbsp chilli powder
2 large tomatoes, cored and chopped
1/4 cup chicken stock
750g green prawns (shrimps), shelled and deveined
1 tsp lemon juice
2 hard-boiled eggs, quartered, to garnish

Procedure:
Melt butter in a heavy-based pan and gently fry onion and garlic until soft but not browned. Add the curry and chilli powders and stir over the heat for 1 minute. Add tomatoes and simmer over a low heat for 5 minutes, stirring frequently.

Pour in the stock, add prawns and simmer for 2 to 3 minutes, or until prawns are opaque and cooked. Mix in lemon juice. Simmer until heated through. Serve garnished with egg, accompanied by rice, pappadums and curry accompaniments such as banana and yoghurt.