1. Heat a frying pan and add a bacon slice cut in half. Allow it to cook for 2-3 minutes and then push it to one side.

2. Add butter, and when melted, break the eggs into the pan. Season lightly with salt and fry until the white is set and the yolk is still soft. Remove and serve.

1. Heat half the butter in a large frying pan and add sliced mushrooms. Fry until brown and there is no moisture in the pan.

2. Add garlic and sauté in the same pan for 30 seconds. Season with salt and pepper. Remove and keep warm.

3. Whisk the eggs with a little salt and pepper.

4. In a frying pan, heat the remaining butter. Tip in the egg mixture and immediately tilt the pan to cover the surface of the pan.

5. As the omelette cooks, drag the edges to the center with a wooden spoon.

6. When the omelette is half-cooked, add the mushrooms.

7. Flip the omelette over when cooked, sprinkle with chopped parsley, and serve.

1. Wash chicken thoroughly, and then dry with a paper towel.

2. Rub chicken all over with butter, salt, and parsley.

3. Place in the baking dish, cover, and bake in the oven at 200°C for 1 hour.

4. Uncover and cook for another 30 minutes to allow for browning.

Tip: Any root vegetables such as potatoes or carrots may be cooked simultaneously with the chicken.

1. Prepare marinade by mixing together chopped onion, olive oil, lemon juice, chopped parsley, rosemary, tabasco, salt, and pepper.

2. Cut lamb into cubes.

3. Toss cubed lamb in the marinade and thread them onto skewers, not too close together.

4. Grill kebabs slowly, turning often and basting with the marinade until well browned.

5. Season with salt and pepper if required.

6. Serve with a green salad and a side dish of feta cheese, onions, olives, and sheep's milk yoghurt.

Tip: Marinating the lamb overnight will add to the flavour and tenderise the meat.

1. Cook potatoes in boiling salted water for 20 minutes or until soft, then drain and set aside.

2. Heat 2 tbsp olive oil in a frying pan over medium heat, add onion and garlic, and cook for 5 minutes or until soft.

3. Add 1 tbsp vinegar and all of the lemon juice, stir to combine, add potatoes, and cook, stirring occasionally to break up potatoes slightly for 5 minutes or until warmed through. Season to taste, remove from heat, and set aside to cool to room temperature.

4. Cook asparagus in boiling salted water for 2 minutes or until tender. Drain, refresh in iced water, and drain again. Place in a bowl with lettuce and parsley leaves.

5. Heat 2 tbsp olive oil in a large frying pan over medium-high heat, add beef cut into thick strips, and fry, stirring occasionally, for 2-3 minutes or until browned all over. Add 1/2 tbsp vinegar, stir to coat beef, and season to taste. Transfer beef and pan juices to salad mixture, drizzle with remaining olive oil and vinegar, season to taste, and toss to combine.

6. To serve, divide potatoes among plates, top with beef salad, and serve immediately.

1. Arrange avocado slices on a plate.

2. Sprinkle with olive oil, squeeze lime over it, and season to taste.

Note: This salad is used to increase fat content in the diet where needed.

1. Preheat oven to 160°C.

2.Chop the spring onion and capsicum. Slice the mushrooms and potatoes very thinly.

3. Rub the garlic around an ovenproof dish and butter it well.

4. Arrange the potato slices in rows. Season with salt, pepper, nutmeg, and veggie seasoning. Sprinkle with spring onions, capsicum, and mushrooms. Pour cream over the potatoes and scatter the remaining butter over the "gratin." Sprinkle with shredded cheese and paprika.

5. Bake in the oven for about 60 minutes or until potatoes are tender.

1. Wash the beans. Trim off the ends.

2. Bring water to the boil, add salt, and cook until tender (approx. 10-15 minutes). Drain and refresh under cold water.

3. Place butter in the pan. Add bacon and mushrooms and fry for 10 minutes, then introduce beans. Shake them over low heat until warmed through.

4. Season to taste with pepper and lemon juice. Sprinkle with chopped parsley and serve.

Ingredients: Base

• 3 Egg whites
• 1.5 Cups of desiccated coconut

Method: Base

1. Preheat oven to 170°C.
2. Beat egg whites until stiff. Fold in desiccated coconut until thoroughly mixed.
3. Bake for about 15-20 minutes in a shallow dish that has been greased with butter and that will hold custard.

Ingredients: Filling

• 6 egg yolks
• 0.25 cup raw honey
• 2 cups cream
• 1 tsp vanilla
• Nutmeg & Salt

Method: Filling

1. Adjust the oven temperature to 160°C.
2. Beat the egg yolks, gradually adding the honey and a pinch of salt.
3. Stir in the cream and vanilla. Strain into the pre-baked tart shell.
4. Grate a little nutmeg on top and place in the oven on the middle shelf.
5. Bake for 30 minutes or until the custard sets. Serve with whipped cream and berries if desired.

1. Beat egg whites until stiff. Slowly add 40g of honey to this until white and shiny. (A meringue consistency).

2. Beat egg yolks, heavy cream, and 40g honey until cream mixture forms stiff peaks.

3. Fold egg whites mixture into cream mixture and pour into a container and seal with a lid. Place into a freezer overnight.

Tip: Adjust the honey to taste. The end product should be creamy, not icy. For egg whites to be beaten to a meringue consistency, bowl and beater should be thoroughly dry.

NOTE:
This is the basic recipe. You can add nuts, mangoes, berries, etc. to vary the recipe. The gold ketone power stops the ice cream from being icy and becomes very creamy. Also, the cream uses the thickest pure cream recommended (50% fat) as this also stops it from being icy.