6 large eggs, hard boiled
1 spring onion, finely chopped
3 tsp mayonnaise
1 tbls finely chopped parsley
2 sweet gherkins, finely chopped
1/2 tsp french mustard
1/8 tsp salt
1/8 tsp pepper
8 small sprigs af parsley

Shell eggs and halve length wise. Place 1 egg yolk in a small bowl and discard remainder.
With a fork mash egg yolk and  4 of the egg whites. Mix in spring onion, mayonnaise, chopped parsley, gherkins, mustard, salt and pepper.
Mound mixture into remaining egg white halves. Garnish each with a sprig of parsley.

Marinated fresh Vegetables

1/2 cup of white wine vinegar
1 cup of water
3 tsp olive oil
1 clove of garlic thinly sliced
1/2 tsp paprika
1/4 tsp black pepper
2 medium carrots, peeled and cut into match stick pieces
1 stalk of celery, cut into match stick pieces
1 medium zucchini, cut into match stick pieces
1 small red capsicum, seeded and cut into match stick pieces
3 tsp drained capers

In a medium bowl mix vinegar, water, olive oil, garlic, paprika and black pepper.
Add vegetables and toss well.
Cover and refrigerate over night.

Spinach stuffed Mushrooms

Cooking spray
250g fresh silver beet or spinach
12 medium mushrooms
3 tsp margarine
1 crushed clove of garlic
1 tsp finely chopped oregano
3 tsp lemon juice
1 1/2 tbls fine bread crumbs

Preheat oven to 200 deg Celsius. Lightly coat baking tray with cooking spray and set aside.
Wash spinach and cool in saucepan with water that clings to leaves for 2-3 minutes. Drain and chop and set aside.
Remove mushroom stems and chop finely. In frying pan melt margarine. Sauté garlic and chopped mushrooms. Cook until golden. Mix in spinach, oregano and cook for 1 min. Stir in lemon juice and remove from heat.
Fill mushroom caps with mixture and sprinkle with bread crumbs. Place on baking tray.
Bake uncovered for 10 minutes.