Peach dessert

1 cup peach cut into small pieces (or cubes if you prefer)
1/2 cup sweet cream
1 cup sour cream
2 tbsp honey

Mix sweet and sour cream, and honey. Stir well and add peach. Refrgerate and serve cold.

Cantalupe and watermelon salad

1 small cantalupe, cut into cubes
1 slice watermelon, cut into cubes
juice of 1/2 lemon
1 tbsp honey

Add cubed cantalupe and watermelon in a glass. In a separate glass (or a small bowl) mix lemon juice and honey. Pour over cantalupe and watermelon. Before serving, keep in freezer for 15 minutes.

Mixed vegetables with bacon

Ingredients:

1000 gr frozen mixed vegetables

onion

3 cloves of garlic

100 gr bacon

100 ml oil

salt, pepper, parsley

Method:

Defrost vegetables and cut garlic in rings. Fry in hot oil chopped onion and garlic rings. Add defrosted vegetables and continue frying for 20 minutes, stirring constantly. When vegetables are soft, add salt, pepper and spices to taste. Then stir in sliced ​​bacon. Add everything to a baking pan and bake for about 20 minutes at 180 degrees.

Hot Jacket Potato With Sour Cream And Smoked Salmon

4 large potatoes
1 tbs olive oil
Salt & freshly ground black pepper
125 gr (1/2 cup) light sour cream
80 gr sliced smoked salmon
1 1/2 tbs finely chopped chives
1 1/2 tbs fresh lemon juice
25 gr (1/4 cup) coarsely grated tasty cheddar
2 tsp finely chopped fresh dill
Preparation:

Pierce potatoes 5-6 times all over with a fork. Rub oil over the potato skins to evenly coat. Season with salt. Cover the microwave turntable with paper towel. Place the potatoes around the edge of the turntable. Cook on high, turning potatoes halfway through cooking, for 10-12 minutes or until tender when pierced with a skewer.
Remove potatoes from microwave. Wrap in foil and set aside for 5 minutes to cool slightly. Cut one-third from the top of each potato. Use a spoon to scoop out the centres, leaving a 1cm border. Place scooped potato in a bowl.
Add the sour cream to the potato and mash with a fork until well combined. Stir in the salmon, 5 tsp of the chives, the lemon juice, cheese and dill. Season with salt and pepper. Spoon potato mixture among potato shells. Sprinkle with the remaining chives and season with pepper. Serve immediately.

Grilled zucchini with bacon and cheese

Ingredients:4-5 zucchini
200 gr bacon
200 gr cheeseyoung onions
olive oil
mint
salt, pepper

Method:
Cut zucchini lengthwise to make about 20 pieces. Sprinkle with olive oil, salt and pepper. Preheat the grill or pan and bake about 5 minutes. It is advisable to grill, and until they get darker lines and then leave to cool. Cut bacon into thin slices, sprinkle each piece with salt and pepper and grill them until they are slightly crispy. On each zucchini slice arrange one slice of bacon, place cheese on top if desired. Sprinkle with chopped young onions and mint, or other seasonings of choice. Then roll them, stab with toothpicks and serve.

Zucchini soup

Ingredients:
2 small potatoes 
100-150 gr zucchini
1/2 tomato
1/4 onion
1/2 small carrot
600 ml beef broth or water
dill or parsley

Preparation:In boiling water or broth add potatoes and cook for 5 minutes. Add the chopped zucchini and cook for another 5-7 minutes. Chop the onion and grate the carrots.Scalded tomato with boiling water, peel and cut into cubes. All these vegetables saute over low heat in vegetable oil about 3-5 minutes. Add to the soup and cook for another 3-4 minutes, and in the end, add a little salt. 

Beef Wok Stir Fry With Vegetables

1 1/2 tbs vegetable oil
500g lean beef (like rump or fillet steak), cut across the grain into thin strips
1 onion, halved, thinly sliced
1 large pepper, cut into short, thin strips
1 bunch broccollini2 garlic cloves, crushed
1 tbs water
2 tbs oyster sauce
1 1/2 tbs soy sauce
Steamed medium-grain rice, to serve
Heat a large wok over high heat. Once the wok is hot, add 1 tablespoon of the oil and carefully swirl around to coat the side of the wok. Heat until very hot.
It is important to heat the wok before adding the oil, otherwise the oil can end up overheating and burning. 
Add one-third of the beef strips and stir-fry for 1-2 minutes or until the beef is browned and just cooked. Transfer to a plate. Repeat with the beef in two more batches, reheating the wok between each batch. Remove all beef from the wok.
Heat remaining oil in the wok over medium-high heat. Add the onion, pepper, broccollini and garlic. Stir-fry for 2 minutes. Add the water, cover and cook for 30-60 seconds or until the vegetables are just tender.Add the oyster sauce and soy sauce to the wok. Toss well to combine. Add the beef and toss until heated through. Serve immediately with rice.