Extra Toom

• 2 Cups Macaroni Pasta
• 1 Litre Water
• 1 Tbsp Salt

Salad Dressing

• 1 Cup Mayo
• 1 Tbsp Dejon Mustard
• 1/2 Tbsp Pickle Juice
• 1/2 Tbsp Horseradish
• 1/2 Tbsp Red Hot Sauce
• 1/2 Lemon Juice
• 2 Minced Garlic
• 1 Tsp Salt/Pepper
• 1 Tsp Chilli Powder
• 2 Tsp Paprika

Salad

• 1 Chopped Celery
• 1 Chopped Red Pepper
• 1/2 Chopped Red Onion
• 2 Chopped Green Onions
• 1 Cup Sweetcorn

ToppiToppings

• 1 Tsp Oregano
• 1/2 Crispy Fried Onions

• 1 Kilo Small Potato with skin
• 1 Liter Boiling Water
• 1 Tbsp Salt
• 1/4 Cup Toasted Sunflower
• 1/4 Cup Sesame Seeds
• 1/2 Cup Cashew

Salad Dressing

• 3/4 Cup Mayo
• 1 Tbsp Apple Cider Vinegar
• 1 Tbsp Horseradish
• 1 Tsp Blackpepper
• 1 Tsp Salt
• 1/2 Tsp Mustard Powder
• 1/2 Tsp Tarragon

Salad

• 1 Cup Chopped Parsley
• 2 Diced Tomatoes
• 1/2 Chopped Cucumbers
• 1 Chopped Red Pepper
• 2 Chopped Shallots
• Handfull Cress
• 2 Chopped Cooked eggs

• 150 Grams Shredded Kale
• 1 L Boiling water
• 1 L Cold Water
• 11 Grams Fresh Dill
• 11 Grams Fresh Coriander
• 1 Tbsp Dry Mint
• 330 Grams Low Fat greek Yogurt
• 4 Large eggs
• 2 Tsp Salt
• 300 Grams Self-raising Flour
• 1 Tsp Baking Powder
• 40 Grams Grated Extra Mature Cheddar Cheese
• 30 Grams Grated Pecorino cheese