• 500g kumara
• ¼ diced red capsicum
• 1 small orange, peeled and sliced
• ¼ c of raisins
• ¼ c toasted shredded coconut
• 1/3 c roasted peanuts
• 1 sping onion
• For the dressing:
• 1/3 c  each of mayonnaise and sour cream
• ¾ tsp curry powder
• 1 tbsp lemon juice
• Salt and pepper

Cook the kumara until tender, cool and cut into 2 cm cubes before adding to the rest of the salad ingredients.    Combine the dressing ingredients and pour over the salad.

Before I forget the winner of last month’s $50.00 voucher from Annie’s CQS is Desley Hayward from Timaru.

• 350 g butter
• 350 g dark chocolate
• 6 eggs
• 2 c sugar
• 1 ¼ c flour
• ¾ c good quality cocoa
• For the peanut butter topping:
• 25 g butter
• 395 g can sweetened condensed milk
• 375 g jar crunchy peanut butter

Preheat the oven to 180 C and lightly grease the bottom and sides of a large slice pan or meat dish (at least 35cm x 26 cm).

Melt the butter and chocolate together in a saucepan on low heat.  Beat the eggs and sugar together and then combine with the chocolate mixture.  Sift in the flour and cocoa mixing well before pouring in to the slice pan.

To make the topping, melt the butter, condensed milk and peanut butter in a saucepan and mix well to combine.  Pour this over the brownie and run a knife lightly through the batters to marble the mixtures.  Bake for 25-35 minutes until cooked through but not dry.