My favourite Salad Recipes to date. Always open to new ones. Edie Rob and I made this together at Christmas. It is a liquer type drink, served in small glass. Baileys Irish Cream 1 tin condensed milk, 300 mls cream, 3 eggs, 2 teaspoons Coffee essence, 2 dessertspoons chocolate flavouring, nice brand. 1 teaspoon coconut essence. Blend all of the above together then add 1 cup of whisky blend, then bottle. Refrigerate. This made a little more than open bottle. Favourite Pasta Recipe (I have tried this) very colourful. Delicious. PASTA WITH AVOCADO SALSA, serves 4, I find it is more. For a salad cook the pasta then run under cold water to cool. This recipe is best made close to serving. 375 grams of Fartelle(Bow Tie) pasta or short pasta of choice. I find Bow Tie attractive. 2 cloves of Garlic crushed, 2 tablespoons of drained capers, chopped. 1 tablespoons lemon juice. 1/3 cup (80 ml) Olive Oil, 2 Tblsps Balsamic Vinegar, 1 medium (170 gram Red Onion (Spanish) chopped, 2 medium (500 gram) avocados, chopped. 3 Large (750 gr) Tomatoes, chopped, 1/3 cup loosely packed flat leafed Parsley, 1/3 cup (50gr) opine nuts. You can buy these already roasted. 1. Add the pasta to a large saucepan of boiling salted water, boil, uncovered, until just tender; drain. TRansfer to large bowl. 2. Combine garlic, capers, lemon juice, oil and vinegar in a bowl. 3. Add the oil mixture to the pasta with the onion, avocado, tomato, parsley an pine nuts; toss gently. Sprinkle with ground black pepper if desired. Not suitable to freeze. Pine nuts suitable to microwave. Capers, Dill and Horseradish on their own not so nice, but combined with other tastes, very nice. Now to get rid of the left over Capers, they can be used in the AMERICAN POTATO SALAD (Tried this, delicious) The trick is to put the still warm Potatoes into the sharp dressing so the potatoes absorb the flavor. 6-8 Smallish Red Potatoes, 4 tblspns oil, 2 tblspns white vinegar, 1 tblspns chopped Onion, 2 tablespons chopped parsly, Salt and Pepper freshly ground, 3 hard boiled eggs, peeled and sliced, 2 celery stalks, sliced. 2 dill pickles, sliced. 1 tblspns capers, 2 teaspn Horse radish cream, 1/2 cup mayonnaise or sour cream (I used Mayo) 2 sniped chives or parsley. Cook potaotes in their skins ( I didn't I cooked already cubed) in boiling salted water until just tender. Peel if liked and while still warm, cut into slices or quarters. That would depend on size of potatoes. Combine oil, vinegar, chopped onion, parsley, S & P in a bowl. (I did this is a screw top jar), mixing to a cream consistency. Add warm potatoes and toss lightly. Allow to stand until ready to finish and serve salad. Then add boiled egg sliced, dill pickles, capers, mix horse radish with mayonaisse or sour cream and mix through the salad. Transfer to salad bowl and top with snipped chives and parsley. Serves 6. Delicious. More to come Edie