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Red lentil soup with tomatoes and herbs	Dill Mayonnaise
Potato Delish with Mayo spread	Russian mayonnaise
Sesame Eggplant	Decadent Pears

Red lentil soup with tomatoes and herbs Ingredients
1tbsp olive oil 2 medium brown onions finely chopped 2 cloves of garlic, crushed 3/4 cup red lentils 2 x 400gm cans diced tomatoes 2 litres chicken stock	1/3 cup finely chopped parsley 1/3 cup finely chopped coriander 2tsp sweet paprika 1tsp cracked black pepper 1 tsp ground cumin
Method Heat oil in large saucepan, cook onion and garlic stirring until onions soften. Stir in lentils, undrained diced tomatoes, stock, herbs and remaining ingredients. Bring to boil then simmer uncovered about 11/2 hours or until lentils are tender and soup has thickened. Set aside 500ml of soup; blend the remaining soup until smooth. Return both puree and reserved soup to saucepan, stir over low heat until hot. Serve with extra sprinkling of cumin and a sprig of coriander.
Potato Delish with Mayo spread Ingredients 6 Desiree Potatoes boiled in their skin then cut into halves Mayo Spread 2 tbsp 'Norganic Soya Mayonnaise' or your own homemade version ½ tsp tomato paste or 1tbsp tomato sauce 1 pinch of sweet curry powder 1 tbsp finely chopped dill or ½ tsp dried dill
Method Mix all ingredients in a small bowl. Spread the mayo mix on the flat side of each potato. Place under grill until golden brown or bake at 225 C until golden brown and serve. *Dill can be swapped for parsley if preferred.

Sesame Eggplant This dish goes well with a green salad and an accompaniment of roast vegetables and Potato Delish. Ingredients
1 large eggplant extra salt 2 cups bread crumbs ½ cup of sesame seeds 1 cup wholemeal flour	2-3 eggs whisked 1tsp salt 1tsp pepper olive oil
Method Cut eggplant in half, then cut across into 1cm crescent slices. Salt the eggplant and place in colander to sweat for 30mins. Rinse eggplant and pat dry with paper towels. Blend bread crumbs and sesame seeds together in a tray. In a separate tray combine flour, salt and pepper. Set yourself up with the 1)flour, 2)whisked egg 3)bread crumbs. Dip each piece of eggplant individually into each of these until each piece is completely covered. Cover the bottom of the fry pan with oil and heat. Fry immediately, turning once until golden on each side. Drain on absorbent paper. Serve with dill mayonnaise and lemon wedges. For a lower fat version, spray the bottom of a baking tray with oil, place eggplant in a single layer and spray with olive oil. Bake in a moderate oven until golden on both sides.

Dill Mayonnaise
The cheat's way is to use 'Norganic Soy Mayonnaise' as the base, but here is another alternative if you wish to be a bit more authentic. Ingredients
2 egg yolks 1tsp Dijon mustard ½ tsp salt ½ tsp sugar ¼ tsp pepper	2 tbsp white vinegar 1 ¼ cup olive oil 1 tsp mild curry powder 2 tbsp finely chopped dill
Method Put egg yolks into a warm bowl with mustard, sugar, salt, pepper and vinegar. Beat with a wire whisk until mixture thickens. Start adding oil a drop at a time - beating continually. When the mixture starts to thicken, oil can be added in a slow thin stream as you continue to beat. Make sure it doesn't curdle. After half the oil has been added begin to add a little of the vinegar from time to time. When all the oils has been added adjust seasoning to taste. To the mayonnaise add curry powder and dill.

Russian mayonnaise Ingredients
1 egg 5 tsp vinegar or fresh lemon juice ½ tsp salt 2 tsp Dijon mustard	dash Tabasco sauce or cayenne pepper 1 cup vegetable oil 1 tbsp hot water
Method Place egg, vinegar or lemon juice and seasoning in blender. Turn on blender and gradually begin to add oil in a very fine stream until mayonnaise is the right consistency. Blend in the water to stabilize the mayonnaise. Can keep for up to a week in refrigerator. Peel a tomato and squeeze out juice and seeds. Mince the pulp and add to mayonnaise with chopped shallots and horseradish to taste.

Decadent Pears This is such a simple dessert to prepare and quite surprising in flavour. It isn't particularly low fat but if you would like to reduce the fat content use ¼ cup low fat cream and make up the difference with light evaporated milk. Ingredients
3 large pears (1/2 for each person or 6 pears if they are small) brown sugar 300ml pouring cream	flaked almonds toasted zest of one lemon and one lime
Lightly grease a baking tray. Peel pears then cut in half and core. Place flat side down in tray. Place tablespoon of brown sugar on each and place in moderate oven until sugar starts to melt, then pour over cream and continue cooking. Baste regularly until pears are cooked through and you have a nicecaramel coloured sauce. Serve with a spoonful of sauce over pear then sprinkle with almonds and lemon zest.