Dice an eggplant, four zucchinis, half a red capsicum, half a green capsicum. Add one small can of peeled tomatoes. Mix and sauté in olive oil, adding Veggie Sprinkles to taste during cooking. A delicious, healthy versatile dish that can be served hot or cold.

Vegan Antipasto

Slice capsicum, eggplant and zucchini lengthwise. Add chopped butternut pumpkin, Romano tomatoes and grill on the barbecue or oven grill, placing whole mushrooms on top. Brush with olive oil and dust with Veggie Sprinkles during cooking.

Cauliflower Cocotte

Cut a whole, washed cauli into sizeable pieces. Boil or steam until tender. (NB steaming retains more nutrients. This applies to any vegetable.) Drain well then place in a deep casserole dish. Prepare your white sauce adding Vegie Sprinkles to it and mix through. Pour over the cauli, then top with the grated cheese you like best. Oven cook at 180o for 20 minutes.

Young Bean Salad

Steam stringless baby beans until tender. Plunge into ice and water to cool, which also retains colour. Drain well and place into salad bowl. Add diced red capsicum or tomato or both for colour and taste. Gently toss with French dressing and top with Vegie Sprinkles.

French Onion Soup

Sauté very finely diced onions in half a cup of olive oil until glazed. Add a generous shaking of Vegie Sprinkles and stir in half a cup of white wine and beef stock. Cook but don’t boil for another 20 or so minutes. Pour into oven-proof bowl, add croutons, top with grated cheese and place under griller. When cheese is gold/brown, serve, using ladle to individual bowls.

Filled Field Mushrooms

Remove the stems from four large field mushrooms, invert them and place in a baking tray containing three tablespoons at least of olive oil. Generously cover with Vegie Sprinkles. Finely slice two rashers of parma ham and mix with some cooked chick peas, chopped half of capsicum and mix this together with a tablespoon of olive oil and wine vinegar. Spoon the mixture into each mushroom cap and lightly grill or bake for 20 to 25 minutes. Can be served piping hot in winter, or at room temperature in summer.

Your Salad Dressing in a Shake

You’ll need a clean screw or twist top jar. Add light olive oil, balsamic (or white) vinegar, lemon juice, Vegie Sprinkles and Potato Sprinkles. Shake vigorously and it’s ready to serve. What’s unused can be kept in the fridge for weeks, shaken and reused.

Simple Stuffed Summer Tomatoes

Cut the tops off four medium to large tomatoes. Scoop out seeds and soft flesh. For the filling, a small can of diced, mixed vegetables, drained well and placed in bowl. Mix with Vegie Sprinkles and two tablespoons of mayonnaise. Fill each tomato to the top and serve.

Piquant Potato Salad

Cut half a kilo of small new potatoes into quarters, boil, rinse and drain when cooked but still firm. Place in a large bowl and add 100 grams of fried bacon bits, one third of a cup of your preferred mayonnaise, two tablespoons of French or Italian salad dressing, half a cup of cream, a liberal shake of Potato Sprinkles and mix. Serve hot, or, refrigerate for serving cold later. Add a final garnish of Potato Sprinkles before serving.

Simple Savoury Baked Potatoes

Tip a cup of plain flour and two tablespoons of Potato Sprinkles into a strong plastic bag. Peel, wash and pat dry six large potatoes and cut into quarters. Coat each quarter with olive oil and place these all into the plastic bag. Twist the top closed firmly and shake the potatoes up until well covered with the flour and Potato Sprinkles mixture. Place each quarter into a well oiled pan and oven bake.

Fish in Foil

Using the fish fillet of your choice, place it on a double layer of foil, twice the size of the fillet. Very finely slice a potato and arrange these slices on the centre of the foil, shake Potato Sprinkles on the slices before placing fillet on top of them. Finely slice lemon and tomato. Alternate the lemon and tomato rings on the topside of the fillet. Again, shake Potato Sprinkles on top. Bring the sides of the foil up and seal the contents inside. Cook in oven or cook on top of your barbecue.

Spiked Seafood

Using wooden or metal skewers, alternate scallops, green prawns and mussels, separated by chunks of capsicum, tomato and bacon slices. Grill on the barbecue and shake with Potato Sprinkles whilst doing so, turning frequently. Do not overcook.

NB: Depending on the number of people you are serving, increase quantities accordingly. Because Sprinkles are so flavoursome, containing vegetables, spices, herbs and condiments, you can use them sparingly, to taste.

Potato Wedges with Wow!

Cut potatoes into wedges, then bake or deep fry. When cooked, place in a large serving bowl. Mix 3 tablespoons of sour cream with a tablespoon of Potato Sprinkles and spoon over the hot wedges or simply place in a separate bowl to use as a wedge dip.

Sylvia Potatoes

Peel and slice two medium potatoes, pat dry and place evenly in an oiled baking dish. Dust liberally with Potato Sprinkles. Beat one egg with 1½ cups of full cream milk and pour into baking dish. Top with ¼ cup of cream and grated cheese, gently using a spatula to cover all the potato slices. Cook in a 180o oven for 45 minutes and serve. Perfect accompaniment to meat dishes.

Spaghetti with Spicy Mussels

Clean 500 to 600 grams of fresh mussels in the shell. Place in a large saucepan with a cup of water, on high heat until boiling. When the mussels open, remove from the saucepan, keeping the juice within. Thicken the juice with flour, add a glug of white wine, quarter of a cup of cream and a tablespoon of Pasta Sprinkles, while stirring. Place drained mussels, shells and all, back into this sauce, on a very low heat while you cook spaghetti to ‘al dente’. Drain spaghetti, place on one large serving platter or four individual bowls and pour mussels and sauce over straight from the saucepan.

Avocado Entrée

Halve two large avocados and remove kernels. Finely chop three slices of smoked salmon. Cook one cup of gnocchi and allow to cool in the fridge. Then thoroughly mix gnocchi with Pasta Sprinkles, 50 grams of blue cheese, chopped salmon and two tablespoons of light mayonnaise. Spoon this mixture into the avocadoes and top each with grated parmesan and an anchovy fillet. A gourmet entrée in around 15 minutes.

The Tastiest Tortellini

Boil two litres of chicken stock and add two tablespoons of Chicken Sprinkles. Add a cup of tortellini and simmer gently for a further 20 minutes or until cooked to your liking. Serve with a few shakes of Pasta Sprinkles and Parmesan Cheese

Choice Chops Nicoise

Pan fry your choice of four veal, pork or lean lamb chops. When golden brown on both sides, shake Meat Sprinkles on both sides. Cut one red and one yellow capsicum into largish chunks and add to pan, when Sprinkles have fully flavoured the chops. Then add some pitted black olives and a cup of peeled tomatoes. Add a light dusting of Meat Sprinkles to it all when cooked.

Luscious Rack of Lamb

Mix red wine together with a tablespoon of Meat Sprinkles. Marinate your rack of lamb for at least two hours. Then place the rack of lamb in a baking dish, put it into a medium heat oven on lidded barbecue for around 40 minutes. Brush rack of lamb with Dijon mustard and a light shake of more Meat Sprinkles. Top off with breadcrumbs and resume baking to your taste of rare, medium or well done. The perfect accompaniment for taste and colour is carrots (par-boiled), baby potatoes (boiled or baked) and Brussels spouts. Lightly dust these with Vegie Sprinkles before serving.

Fillet Steak Burgundy

Pan fry fillet steak to your liking, shaking Meat Sprinkles to both sides. When cooked leave to rest on a plate while you prepare the sauce in the pan juices. Add half a cup of burgundy and reduce. Add two tablespoons of fresh cream and a knob of butter and stir. Pour over steak and serve with salad or fresh vegetables.

Veal Shank Stew

Place a large veal shank in a baking tray with diced, fresh tomatoes, potatoes and pumpkin. Add plenty of olive oil and Meat Sprinkles. Pour in a cup of red wine and a cup of beef stock. Cover with aluminium foil and oven bake until the meat falls off the bone.

Pork Medallions Made Easy

Mix plain flour, Meat Sprinkles and Rice Sprinkles. Coat each side of the pork medallions. Pan fry on high heat to seal medallions. Reduce heat until golden brown. Add half a can of diced tomatoes, a teaspoon of tomato paste, half a cup of rosé (or very light red wine). Serve the medallions on a bed of rice, top each with a dollop of fresh cream and a little dusting of Vegie Sprinkles.

Barbecue Chicken

Cut a plump chicken in half. Make a marinade of soy sauce, lemon juice, olive oil, half a cup of dry white wine, and a tablespoon of Chicken Sprinkles. Place the two chicken halves in marinade overnight, turning once and stirring the marinade as you do. Grill slowly on the barbecue, or it can be oven baked. Dust over a little more Chicken Sprinkles during cooking.

Chicken Provençale

Place 100 grams of butter in a heavy casserole or roasting dish. Lightly brown four chicken drumsticks and place in roasting dish, adding one can of diced tomatoes, diced green capsicum, a lemon wedge, a tablespoon of Chicken Sprinkles and half a cup of dry white wine. Place in a moderate oven for 30 minutes and voila!

Hoki Rice Salad

Place four cups of cooked, well drained and cooled rice in a large bowl.

Add half a cup of cooked, green peas – fresh or canned, half a can of sweet corn kernels, a diced tomato and a can of tuna, broken into chunks. Mix through. For the dressing you’ll need two teaspoons each of Dijon or seed mustard, balsamic vinegar, half a cup of olive oil, two tablespoons of yoghurt and a teaspoon or two of Rice Sprinkles. Mix thoroughly – the easiest way is to shake in a screw top jar. Pour this over the Hoki Rice Salad when you’re ready to serve.

Spring Lamb Risotto

Slice 750 grams of lean lamb and fry in small, heavy pot until golden brown, adding Meat Sprinkles as you stir. Pour in half a litre of beef stock and simmer for half an hour, then add a small can of peeled tomatoes and stir in a cup of rice. When rice is cooked add just a few shakes of Rice Sprinkles. Serve very hot with grated parmesan as the final touch.

Speedy Paella for Four

Dice half a capsicum and a tomato. You’ll also need 100 grams of green prawns, six mussels in the shell, and six chicken drumsticks. Pour ¼ of a cup of olive oil in a wok on high heat, toss in all the ingredients and stir fry until cooked. Cook your rice separately with a pinch of saffron and two teaspoons of Rice Sprinkles. Drain and add this to the wok along with one cup of chicken stock. Simmer for five minutes or so and serve. The perfect entrée.