Place dressing ingredients in a large bowl and wisk. Add avocado, rockmelon, asparagus and watercress to dressing and toss. Place lettuce leaves in a mid-sized serving bowl and pile dressing ingredients on top. Sprinkle roasted and salted pecans over the tip and serve.
The dry and salted pecans add a wonderful sweetness and crunch to this flavoursome salad. An extra sprinkle of salt may suit some tastes.
Sour cream and extra dry roasted and salted pecans to serve
Heat butter and oil in a large pot on moderate heat. Add onion, leak, celery and garlic and sweat (lid on) for 10 minutes. Add stock, potatoes and pumpkin and simmer for 20 minutes or until tender. Add pecans, cumin and pepper and cook for a further 2 minutes. transfer to blender and puree. Served garnished with sour cream and a scattering of pecans.
Dry roasted and salted pecans add a fantastic nutty flavour to an all-time favourite soup.
The salted pecans will lightly salt the soup. Add additional salt to taste.
Camellia leaves spread on underside with melted chocolate
Melt the chocolate, orange juice (you can substitute the orange juice with orange liqueur) and rind over a gentle heat until smooth and creamy. Whisk in butter a little at a time until the mixture is thick and smooth. In a large bowel beat together the eggs and sugar. Add vanilla essence and beat until mixture is thick and fluffy. Sift together the cornflour and self-raising flour and fold into the egg mixture, add chopped pecans. Gently fold the two mixtures together until combined. Divide the mixture between 2 x 20cm round cake pans. Bake in a moderate oven for approximately 35 minutes or until cooked when tested. Cool slightly before turning out and allow to become cold.
For Chocolate Filling Melt chocolate over gentle heat. Beat in the butter piece. When quite cool, fold in the cream. Sandwich the two cakes together with chocolate filling.
For chocolate Icing Mix all ingredients together till a smooth consistency. Decorate cake as desired with pecans and chocolate covered camellia leaves.
Peel and slice the bananas lengthwise. Layer the bananas, sultanas and apples alternately in a baking dish, approx. 16 x 13cm. Melt the butter in a saucepan, add the brown sugar and stir until dissolved. Simmer for two minutes, stirring occasionally. Remove from the heat and add the orange juice. Return to heat and simmer for two minutes. Pour over the fruit. Combine crumble-topping ingredients. Sprinkle over fruits. Bake in a moderate oven, (180C) for 20 minutes or until crumble is golden. Delicious served with cream or ice cream.