Roasted Vegetable Salad

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This is called a 'salad' but there is nothing salady about it really.  You can serve this dish in any season.  Winter with some nice meat or even in summer with the BBQ.  This was so delicious that it disappeared very quickly...there wasn't even any left to take for lunch the next day!!!

Ingredients:

2tbl White Wine Vinegar

1/4c brown sugar

1/4c olive oil

salt and pepper

2 large potatoes

2 large carrots

1 large red beetroot

3 cloves garlic

1 bunch asparagus

1 red onion

Method:

1. Preheat the oven to 180 c

2. Chop the vegetables (except asparagus) up into large rustic chunks and place in an oven proof dish 

3. In another dish, mix the vinegar, sugar and oil together, then pour over the vegetables

4. Mix until all vegetables are covered

5. Bake for around 50 minutes or until the potatoes and beetroot are tender.

6. Mix the asparagus in and cook for a further 5 minutes so it warms through but is still crunchy

7. Serve in a big bowl

Milk Chocolate and Coffee Layer cake

A sinfully sweet sugary, but light afternoon dessert.

 Recipe from the Donna Hay book SEASONS so I can't put the recipe here. But this recipe was quite easy to make. I hadn't made meringue before so this was a first.   A tip - when making meringue make sure you cook it look enough and make it thick enough to work with. Otherwise it will break too easily and.  If you don't cook it long enough, the middle will remain too chewy and 'wet'.  The only thing about this recipe is that it is a little hard to cut because of the consistency of the meringue. Otherwise, tastes good.  So very very sugary that only little pieces can be managed!