Refreshing cucumber, tomato and shrimp salad

INGREDIENTS

(serves 1)

* ½ seedless cucumber, diced
* 4-5 baby tomatoes, diced
* ½ frozen corn, cooked, drained and cooled
* 200g cooked shrimp
* 2 tbsp fresh tarragon, chopped
* 2 tbsp fresh parsley, chopped
* 2 tbsp fresh lemon thyme, chopped
* 2 tbsp fresh oregano, chopped

“Vinaigrette”

* ½ tsp fennel seeds, ground
* ¼ tsp salt
* ¼ tsp black pepper
* 2 tbsp lemon juice
* 1 tsp olive oil

INSTRUCTIONS

1. In a mixing bowl, add the diced cucumber, tomatoes, cold corn kernels, cooked shrimp and chopped fresh herbs. Mix well and set aside.
2. In a separate bowl, add ground fennel seeds, salt, pepper, lemon juice and olive oil. Whisk until well incorporated.
3. Add to reserved salad and toss ligthly to coat evenly.
4. Garnish with fresh herbs and flowers.

Oven Baked BBQ Ribs

Ingredients

2 cups sliced onions
2 cups ketchup
2 cups water
4 teaspoons salt
1/4 cup Worcestershire sauce
1/2 cup white vinegar
1/2 cup dark brown sugar
4 teaspoons dry mustard
4 pounds pork spareribs
Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar and mustard. Split ribs down the center between the bones.
Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder.
Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.

Peas and Feta Salad

Ingredients:

salad:
3 1/2 cups peas (fresh or frozen)
2 tbs olive oil
2 tbs lemon juice
2 tbs sliced fresh mint
1/2 tsp salt
fresh ground pepper
1/2 cup thinly sliced red onion
feta

Method:

blanch peas in boiling water for 1 1/2 to 3 minutes then drain and rinse with cold water. drain again very well.
in a small bowl, combine remaining ingredients and whisk until combined. stir in peas, onion and feta.

salted chocolate chip cookies

makes about 10 huge cookies

150g (5oz) unsalted butter, softened
250g (9oz) light brown sugar
1 egg
225g (8oz) plain (all-purpose flour)
225-285g (8-10oz) dark chocolate

1. Whizz butter and sugar in a food processor or stand mixer until light and creamy. Add egg and mix until well combined.

2. Add 3/4 teaspoon baking powder and 3/4 teaspoon bicarb soda to the flour and mix to combine.

3. Fold butter mixture into the flour until only just combined.

4. Chop chocolate into chunks and add to the dough. Cover and refrigerate for at least 15 minutes but no longer than 72 hours.

5. When you’re ready to bake, preheat oven to 180C (350F). Line 2 baking sheets or trays with baking paper.

6. Scoop 1/3cup balls of dough and place on the prepared trays. Allowing room for them to spread. Sprinkle liberally with sea salt flakes.

7. Bake for 15 – 20 minutes or until cookies are golden. The bottom tray may need a little longer. Cool on the tray.
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Chickpeas Salad with Sesame and Garlic Dressing

Ingredients
For Salad
1 15 oz Can of Chickpeas (Garbanzo Beans) or 1 and ½ Cups.
2/3 Cup Diced Cucumber
2/3 Cup Diced Tomatoes
½ Cup Diced Celery
½ Cup Bell Pepper (you can use red, orange or yellow)
2/3 Cup Chopped Water Cress
¼ Cup Chopped Fennel Bulb
1 -2 Tbsp Raw Sunflower Seeds

Dressing
2 Tbsp Tahini
2 Cloves Garlic (minced or pressed)
1 Tsp Lemon Juice
1 Tsp Red Wine Vinegar
¼ Tsp Black Pepper
Salt to Taste

Method
*Dice all salad veggies approximately same size as chickpeas.

In a mixing bowl, add Chickpeas, Cucumber, Tomatoes, Celery, Bell Pepper, Fennel, and Water Cress.
Toss everything together.
In another mixing bowl all ingredients for dressing and whisk everything together. This will be very thick so add water gradually to thin the dressing to until it is pasty. Be careful to not add too much water as after adding dressing veggies in salad will also release water. You don’t want to make it too runny. You can also use raw Sesame Oil to liquefy the dressing instead of water.
Pour dressing over the salad and again toss everything together until dressing is well distributed.
Now note that the salad is not nutty and crunchy, sprinkle sunflower seed over the salad.

Shrimp and Couscous Paella

Serves: 6

1 red bell pepper, chopped
6 green onions, chopped
4 garlic cloves, minced
3.5 cups chicken or vegetable broth (2-14.5 oz cans)
2 teaspoons ground coriander (optional)
1 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 pound large shrimp, uncooked
2 cups couscous
2 cups frozen peas, thawed
1 tablespoon butter
sliced almonds, to garnish
fresh parsley, to garnish (optional)
In a large nonstick skillet saute red pepper in a small amount of oil until softened. Add onions and garlic and cook for 1 minute.
Stir in broth and seasonings. Bring to a boil. Add shrimp and cook for 2-3 minutes, just until shrimp turn pink.
Making sure broth is at a simmer, stir in couscous, peas and butter. Remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley to serve.

*If using cooked shrimp: add to broth and bring to a boil, just to heat through, before adding couscous. And, if you’re like me and forget to thaw the peas you can add them along with the shrimp. :)

Grilled Peaches with Mascarpone and Balsamic Syrup

Ingredients:
1 peach (cut in half and stoned)
1/4 cup balsamic vinegar
1/2 tablespoon honey
2 tablespoons cup mascarpone
1/2 tablespoon honey

Directions:
1. Grill the peach with the cut side down until soft, about 5-10 minutes.
2. Simmer the balsamic vinegar and honey until it thickens, about 5-10 minutes.
3. Mix the mascarpone and honey.
4. Serve the grilled peaches with topped with the mascarpone and the balsamic syrup.