if only i could cook like my mother. my mother has a certain repotoir of classics in her cookbook, but the top three would have to be:

at number three: fruit-salad cake
here's a neat and thrifty way to save that soggy leftover fruit-salad, now it may not sound that great, but for all you diabetics out there it has not sugar, for all you fatties out there no fat, but for all you coeliacs its pure flour and sugar with a bit of fruit.

at numero-twoero: tuna-pasta salad
this ain't no ordinary pasta salad, wholegrain pasta, canned tuna, frozen vegetables and my mother's very own secret ingredient black&gold tomato paste (just mix everything together in a bowl). and thats it, simple, rustic and can be whipped up in fifteen minutes. this kind of style is timeless.

and the finest in fine-dining: vegemite soup
my mother doesn't cook with oil or salt (and by salt i don't just mean salt, i mean salt, soy-sauce, and stock) which is what i think makes this dish truely unique. why brown onions when you can boil them. why use stock when you can use the heart-healthy vegemite.