Chinese Spring Rolls with Chicken

ingredients:

• 1 tablespoon soy sauce
• 1 teaspoon rice wine (or white wine)
• freshly ground black pepper
• 1 teaspoon cornstarch
• 1 pound ground chicken
• 2 tablespoons cooking oil, divided
• 2 cloves garlic, finely minced
• 1 teaspoon grated fresh ginger
• 1 stalk green onion, chopped
• 1/2 head of small cabbage (about 8 ounces), shredded
• 2 carrots, thin julienne cut
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1/4 cup water
• 50 spring roll wrappers, defrosted
• oil, for deep frying (about 1/2 liter to 1 liter)

directions:

1. In a large bowl, combine the soy sauce, wine, pepper and cornstarch. Add in the chicken and mix well. Let marinate for 10 minutes (or up to overnight in the refrigerator).

2. Heat a wok or large saute pan over high heat. When hot, swirl in just 1 tablespoon of the cooking oil. Stir fry the ground chicken until browned. Remove browned ground chicken from wok to a bowl and set aside.

3. Wipe the wok clean and turn heat to medium. When just starting to get hot, swirl in the remaining cooking oil. Add in the green onion, garlic and ginger and cook for 30 seconds. Take care not to burn these aromatics. Add in the carrots and cabbage. Stir well and turn the heat to medium-high. Stir fry the vegetables for 2 minutes, or until the carrots have softened. Add the cooked chicken back into the wok, stir well. Add in the oyster sauce and toss again. Spread the mixture out on a baking sheet to let cool. Prop up the baking sheet on one end so that any liquid collects on the other side. When the mixture is cool, discard the liquid.

4. In a small bowl, whisk together the cornstarch and water. This is your slurry. Open the egg roll wrapper package, cover with barely damp towel to prevent drying out.

5. Add 1 tablespoon of filling to egg roll (see photos for instructions) and roll up. Secure with cornstarch slurry. Keep rolled egg rolls covered with plastic wrap to prevent drying.

6. When ready to fry, heat 1 1/2" of oil in a wok or deep, heavy skillet to 350F (see tip in photos if you don't have thermometer). Carefully slide in the egg rolls, a few at a time, to the oil to fry. Turn the egg rolls occassionally to brown evenly and fry for about 3 minutes. Let cool on rack. Repeat with remaining.

Miso Butter Shrimp Recipe

ingredients:

• 2 tablespoons butter, melted
• 3 teaspoons miso paste (or 1 1/2 tablespoons Miso & Easy)
• 1 tablespoon mirin
• 2 tablespoons sake
• 1 pound raw shrimp, shelled

directions:

In a large bowl, whisk together the butter, miso, mirin and sake until dissolved. Add in the shrimp and marinate for 10 minutes.

Cooking on grill: Heat your grill on high heat. Skewer the shrimp onto bamboo skewers. Grill each side for 2 minutes or until cooked through.

Cooking on stove: Heat your grill pan over high heat. Add the shrimp and grill each side for 1 1/2 minutes or until cooked through.

Cooking in oven: Turn your oven to Broil and move the rack to 8" below heating element. Use parchment paper or tin foil on the bottom of baking sheet. Add the shrimp. Broil for 2 minutes each side or until cooked through.

Vegetable Spring Rolls (Egg Rolls)

ingredients:

• 8 fresh shiitake mushroom caps or Chinese dried mushroom* caps, julienned
• 1/2 small cabbage (about 3 cups), shredded (napa or regular cabbage)
• 2 medium carrots, julienned
• 8-ounce can bamboo shoots, drained and julienned
• cooking oil
• 2 cloves garlic, finely minced
• 2 teaspoons grated fresh ginger
• 1 stalk green onion, finely chopped
• 2 handfuls of fresh bean sprouts
• 1 tablespoon low sodium soy sauce
• 1 teaspoon dark sesame oil
• 1 tablespoon cornstarch
• 50 spring roll wrappers, defrosted
• cooking oil, for frying

directions:

 If using Chinese dried mushrooms, soak them in very hot water for 20 minutes to rehydrate. Cut off and discard the stem.

In a large saute pan or wok, swirl in 1 tablespoon of the cooking oil. Turn on the heat to medium-high and immediately add garlic, ginger and green onion, stirring frequently. By the time the oil is hot, add the mushrooms, cabbage, carrots and bamboo shoots.

Turn heat to high and stir-fry the vegetables for about 2 minutes. and then toss in the bean sprouts. Add in the soy sauce and sesame oil. Cook for another minute. Then spread the filling out onto a large baking sheet. Prop the baking sheet up on one side to allow any sauce or oil to accumulate at the bottom (and discard)

In a small bowl, whisk together the cornstarch and 1/4 cup of cool water to form a slurry.

Place a wonton or spring roll wrapper on a flat surface, add 1 tablespoon of the vegetable mixture into a corner of the wrapper, and then roll the edge of the wrapper tightly around the mixture. Fold the two side corners towards the middle of the wrapper while continuing to roll up. Paint the top edge with the cornstarch slurry mixture and wrap tightly the rest of the way. Make sure all edges are tightly sealed. Place seam side down. Cover with plastic wrap to avoid drying out.

In a large wok or saucepan over high heat, add about 1-2 inches of cooking oil

Slide several egg rolls into the oil and allow them to cook for 2-3 minutes, turning them over a couple times, or until the wonton wrappers are golden brown. Remove the egg rolls to a cooling rack or paper-towel-covered plate to allow them to drain. Serve hot.

Chinese Egg Drop Soup

ingredients:

• 6 shiitake mushrooms, thinly sliced
• 6 cups chicken or vegetable stock
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon ground white pepper (or to taste)
• 1 tablespoon cornstarch, dissolved in 3 tablespoons water
• 1 large egg
• handful thinly sliced green onion

directions:

In a medium saucepan over high heat, add the mushrooms, chicken stock, rice wine and ginger and bring to a boil. Reduce the heat to a simmer and stir in the salt and pepper.

Add the cornstarch mixture to the simmering soup and stir until the soup has slightly thickened (enough to coat the back of a spoon).

In a small bowl, whisk the egg lightly with a fork. Slowly pour the egg into the soup in a steady stream while continuouslly stirring with a ladle. The egg should cook immediately Turn off the heat to prevent from overcooking the egg. Sprinkle the green onions on top and serve.

Chinese Fried Wontons

ingredients:

• 1 pound ground meat (chicken, turkey, beef, lamb, pork)
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, finely minced
• 1 stalk green onion, chopped
• 1 tablespoon soy sauce
• 2 tablespoons oyster sauce
• 2 cups finely chopped kale (leaf only) or vegetables of your choice
• 1/2 cup water
• 1 egg
• 50 wonton wrappers, defrosted
• cooking oil for frying

directions:

In a large bowl, add the meat, ginger, garlic, green onions, soy sauce, oyster sauce, curry powder and kale and mix well to combine. To make the egg wash, in a small bowl, add the water and egg and whisk with a fork.

To assemble the wontons, place a wonton wrapper flat in the palm of your hand. If frying, add 1 teaspoon of mixture to the center of the wrapper. If boiling, add 1 tablespoon of the mixture. Dip a finger in the egg wash, and paint all 4 edges with the wash. Fold the wonton in half, corner to opposite corner to make a triangle. Seal tightly all around. Make sure there are no air pockets or holes in the wonton. Fold the longer two triangle points together and seal to make the wonton shape.

Place folded wonton on a clean, dry plate or baking sheet and cover with plastic wrap to avoid drying out. When wontons are all folded, you can store or freeze.

To fry wontons, add 1 to 1 1/2 inches of cooking oil to a wok or pot. Heat the oil until it reaches 375F. Add a few wontons to the oil to fry, turning occasionally until they are golden brown. Remove them to a draining rack placed over a baking sheet so they can drain excess oil.

To boil wontons, see the recipe direction #6 from the Pork and Spinach Wontons recipe.

TO STORE:

- If you want to freeze the wonton, place all the UNCOOKED wonton flat on a plate. Do not crowd. Cover with plastic wrap and freeze. Once the wonton are frozen, you can gather them up and store in freezer bag. This ensures that the wonton freeze individually (otherwise if the wonton froze and stuck together, it would be nearly impossible to cook.

- When ready to cook frozen wonton, they can go from freezer to simmering broth. Follow exact same cooking instructions. Since the wonton is frozen, it will take longer time for the broth to return to a simmer -- so it's self timing!

curried beef dumplings

ingredients:

• 3/4 pound lean (90%) ground beef sirloin
• 1 teaspoon grated fresh ginger
• 1-2 garlic cloves, finely minced
• 1 tablespoon yellow curry powder
• 1 tablespoon soy sauce
• 1 tablespoons cornstarch
• 1 teaspoon kosher salt
• 1/2 teaspoon dark sesame oil
• 2 large eggs, divided
• 1 red bell pepper, finely diced
• 1 stalk green onion, finely chopped
• cooking oil, for pan frying
• 40 round wonton wrappers or round dumpling wrappers (about 3-1/2-inch diameter)

directions:

In a large bowl, combine: ground beef, ginger, garlic, curry powder, soy sauce cornstarch, salt, sesame oil, just ONE of the eggs, bell pepper and green onion. Mix thoroughly.

In a small bowl, combine the final egg and 1 tablespoon water and whisk to make the egg wash.

Place one wonton wrapper in your hand or flat on the table. Lightly brush a thin layer of the egg wash around the edges of the wrapper. Scoop 1 tablespoon of the beef mixture into the center of the wrapper. Pull the sides of the wrapper up and push together slightly to stick to the meat mixture. The bottom of the dumpling should be flat so it can stand up in the pan.

Repeat until all the wrappers and filling are used up, making sure to cover any finished dumplings and the unused wrappers with plastic wrap or a barely damp towel to keep them from drying out.

Dumplings can be cooked immediately or frozen for up to 1 month. If freezing, make sure they are not touching when they are first frozen, then once they're frozen, they can be gathered together and stored in a freezer bag.

To cook, in a large nonstick sauté pan or skillet, heat 1 tablespoon of cooking oil over medium heat. Add dumplings to the pan, making sure they are not too crowded. Cook for about 2 minutes, or until the bottoms are lightly browned.

Once the bottoms are browned, it's ready to finish cooking them by steaming. Hold the sauté pan lid (like a shield) to protect you from splatters. Carefully pour in 3-4 tablespoons of water into the pan and immediately cover. Turn heat down to medium-low and let the dumplings steam until they are cooked through and the water has mostly evaporated. This should take about 2 minutes.

Transfer the cooked dumplings to a plate and tent with a piece of foil to keep them warm. Repeat with the remaining dumplings. Serve immediately.

Healthy Hummus Recipe

ingredients:

• One 15-ounce can chickpeas (garbanzo), rinsed and drained well
• juice from 1 lemon (about 1/4 cup)
• 3/4 teaspoon kosher or sea salt
• 1-2 cloves garlic, very finely minced
• 1/4 cup plain yogurt
• 3 tablespoons extra virgin olive oil, plus more for drizzling
• 1/4 teaspoon smoked paprika
• minced fresh parsley

directions:

In a food processor, combine the chickpeas, lemon juice, salt, garlic and yogurt. Process for 1 minute, then open the food processer and scrape the sides. Process for another minute. While the processor is running, pour in the olive oil. Taste and check for smooth consistency. If the hummus is too thick, add 1 tablespoon of water. Just before serving, sprinkle with smoked paprika, fresh parsley and drizzle with additional olive oil.

Kofta Meatballs with Sweet and Sour Cherry Sauce

ingredients:

FOR THE CHERRY SAUCE

• 1 tablespoon olive oil
• 1 shallot, chopped (or 2 tablespoons diced red onion)
• 1 cup dried cherries
• 3 teaspoons honey
• splash of Brandy (optional)
• 1/2 lemon, juiced
• 1/2 cup water
• 1/2 teaspoon cinnamon
• 1 tablespoon minced fresh mintsalt and freshly ground black pepper, to tasteFor the Meatballs

• 1 pound ground lamb
• 1/4 cup sparkling water
• 2 cloves garlic, minced
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon cloves
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin
• 1/2 teaspoon allspice
• salt and pepper to taste
• 3 tablespoons olive oil

directions:

To make the Cherry Sauce

In a small saucepan over medium-high heat, add the olive oil and shallot and saute until tender. Add the cherries, honey, lemon juice, water and cinnamon and bring mixture to a boil. Lower the heat and allow to simmer for 5 minutes or until the sauce has thickened. Add salt and pepper to taste. Stir in the mint.

To make the Meatballs
Preheat oven to 375F.

In a large mixing bowl, add the ground lamb, sparkling water, garlic, cloves, cinnamon, cumin, allspice, salt and pepper. Mix lightly to incorporate all ingredients. Form mixture into small meatballs.

In a large frying pan over medium high, add olive oil. Add meatballs and fry, turning often to brown all over, about 5-7 minutes. You might have to cook meatballs in batches if your pan is too small. After browning all the meatballs, place meatballs on a baking sheet and bake in oven for 10 minutes to cook through. Drizzle with the cherry sauce just before serving.

Chinese Grilled Shrimp

ingredients:

• 1 pound shrimp
• 1 stalk green onion, green part only, chopped
• 2 cloves garlic, very finely minced
• 2 teaspoons grated fresh ginger
• 1 teaspoon finely minced chile pepper (or to your taste)
• 1 teaspoon sea or kosher salt
• 1 teaspoon cooking oil
• bamboo skewers, soaked in water 30 minutes

directions:

Preheat grill to high heat. In a large bowl, add all ingredients and mix thoroughly to coat the shrimp. At this point, you can refrigerate for up to overnight or just proceed to next step.

Skewer the shrimp - for jumbo shrimp, you may want to use two bamboo skewers for each (see photo or video). Grill 2-4 minutes each side (depends on how big the shrimp are). Serve immediately.

To broil, set the oven rack to 8" below heating unit. Broil 4 minutes per side or until cooked through.

Lebanese Roasted Stuffed Onions

ingredients:

• 2 extra-large onions (or 3 large onions)
• 1 cup white rice
• 1 tablespoon tomato paste
• 2 teaspoons cinnamon
• 1 teaspoon allspice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 1/2 teaspoons kosher or sea salt
• freshly ground black pepper
• 3 tablespoons minced fresh cilantro or parsley (reserve some for garnish)
• 1 pound ground meat of your choice (original recipe uses lamb)
• 2 tablespoons white wine vinegar or cider vinegar
• 3 pinches of sugar
• 2 tablespoons olive oil

directions:

The first step is to soak your rice in a bowl cool water. The rice will absorb some of the water -- we'll drain off the water in a later step.

Fill a pot with water (enough to cover a whole onion by 1" and bring to a boil. Cut off the very top and bottom of each onion. Make a cut down one side of each of the onions, cutting into the center from top to bottom. This helps the onion layers cook evenly and make it easier to peel. Add the onions, and let them cook for 10 minutes or until the layers soften and separate easily.

Drain the rice completely. In a large mixing bowl, add the drained rice, tomato paste, cinnamon, allspice, cumin, coriander, salt, pepper, cilantro or parsley and ground meat. Mix well.

When the onions have finished cooking, remove and drain from the boiling water. Let cool and separate out the layers individually and place 1 heaping tablespoon of the filling, wrap onion around filling, but not too tightly to allow rice to expand during cooking.

In a large, oven-safe saute pan over medium-high heat, swirl in the olive oil. When pan is hot, place the onions seam-side down. Let cook for 2 minutes until the bottoms have browned slightly. Add vinegar to the pan and sprinkle the tops of the onions with sugar. Cover the pan and turn the heat to low. Cook for 20 minutes or until the meat and rice are fully cooked, rotating the onions halfway during cooking.

Moroccan lamb with apricots, almonds & mint

Ingredients:

• 2 tbsp olive oil
• 550g lean lamb , cubed
• 1 onion , chopped
• 2 garlic cloves , crushed
• 700ml lamb or chicken stock
• grated zest and juice 1 orange
• 1 cinnamon stick
• 1 tsp clear honey
• 175g ready-to-eat dried apricots
• 3 tbsp chopped fresh mint
• 25g ground almonds
• 25g toasted flaked almonds
• steamed broccoli and couscous , to serve

method:

1. Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.
2. Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
3. Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.

Saffron-roast tomatoes with labneh

Ingredients:

• 500g Greek yogurt
• 2 garlic cloves , crushed to a paste
• good pinch saffron
• ½ juiced lemon
• extra-virgin olive oil
• 2 tbsp toasted flaked almonds

roast tomatoes:

• 24 plum tomatoes
• extra-virgin olive oil
• 2 tsp harissa
• good pinch saffron
• 1 tbsp caster sugar

method:

1. Make the labneh the day before you want to serve the dish. Line a sieve with a piece of cheesecloth (or a new J Cloth), put the yogurt into it and set over a bowl in the fridge. The yogurt will drain over the next 24 hours, leaving you with a firmer 'cheese-like' substance. Help it along by giving it a squeeze every few hours.
2. Heat the oven to 160C/fan 140C/gas 3. Halve the tomatoes and arrange in a single layer in a large shallow roasting tin (or 2 small ones). Mix 4 tbsp extra-virgin olive oil, the harissa and saffron together and pour over the top. Turn the tomatoes with your hands to make sure they are well coated. Sprinkle with sugar and season. Roast for about 45 minutes cut-side up, or until they are caramelised and slightly shrunken. Leave to cool a little.
3. Take the drained yogurt out of the cheesecloth and mix it with the garlic and a pinch of salt.
4. Carefully move the tomatoes (they are quite fragile and easily fall apart) to a serving platter, dotting nuggets of labneh among them as you go. Pour some of the cooking juices from the roasting tin over.
5. Scatter on the almonds then heat the saffron with the lemon juice. Add 5 tbsp extra-virgin oil and mix. Spoon over the dish and serve warm or at room temperature.

Versatile dip

Ingredients:

• 225g thick and creamy plain yogurt , strained
• 3-4 tbsp harissa (depending on taste)
• small handful coriander , finely chopped
• small handful fresh mint , finely chopped

method:

1. Spoon the yogurt into a bowl and beat in as much harissa as you like. Stir in most of the coriander and mint, and season if you like. Tip into a serving bowl, garnish with the rest of the herbs and serve.

Moroccan chard & lamb pan-fry

Ingredients:

• 1 bunch chard
• 1 oz olive oil
• 600g diced shoulder of lamb
• 1 onion , sliced
• 2 garlic cloves , sliced
• 1 tsp each ground turmeric , cumin seeds, coriander seeds
• pinch chilli flakes
• 400ml stock , lamb or chicken
• handful raisins
• handful toasted pine nuts

method:

1. Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the leaves. Set aside separately.
2. Heat the oil in a sauté pan and fry the lamb for 5-6 mins over a high heat until browned. Add the onion, garlic, chard stalks and spices and continue to cook for 3-4 mins until softened. Pour over the stock and scatter in the raisins, then simmer for 4-5 mins to make a sauce. Wilt chard leaves through the stock, season and serve scattered with pine nuts.

Tangy couscous salad

Ingredients:

• 300g couscous or bulghar wheat
• vegetable stock
• 2 courgettes
• 1 tbsp olive oil
• 100g feta cheese , crumbled
• 20g pack parsley , chopped
• juice 1 lemon

method:

1. Cook the couscous or bulghar wheat in vegetable stock according to pack instructions. Trim the ends off the courgettes, then cut into slices.
2. Heat a griddle pan or grill. Drizzle the courgette slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous or bulghar wheat, then mix through the remaining ingredients. Serve at room temperature.

Moroccan spiced carrots

Ingredients:

• 500g carrots , halved and cut into thin rounds
• 2 tbsp extra-virgin olive oil
• harissa paste
• 1 tbsp lemon juice
• handful chopped coriander , plus extra

method:

1. Place the carrots in a steamer set over a pan of boiling water and cook for 7-10 mins until just soft. Mix together the remaining ingredients, then toss the warm carrots through the dressing.
2. Sprinkle with extra chopped coriander to serve.

Spicy Moroccan rice

Ingredients:

• 4 skinless chicken breasts , diced
• 1 tbsp Moroccan spice seasoning
• 1 onion , finely sliced
• 50g butter
• 300g rice
• 12 dried apricots , halved
• chicken stock cube
• 410g can chickpeas , drained and rinsed
• 15g pack flatleaf parsley , chopped

method:

1. Coat chicken with the Moroccan spice. Fry the onion in butter until soft.
2. Tip in the chicken, then cook for a few mins more. Stir in the rice and apricots, then pour in the stock cube with 700ml boiling water and the chickpeas.
3. Cover the pan and simmer for 10 mins until the rice is tender and has absorbed most of the liquid. Toss in the chopped flat leaf parsley and serve.

Moroccan kofte with spicy tomato sauce

Ingredients:

• 500g pack minced lamb
• 1 small red onion , finely chopped
• 1 tsp ground coriander
• 1 tbsp chopped mint

for the sauce:

• 1 tbsp olive oil
• 1 garlic clove , finely chopped
• 2 x 400g cans chopped tomato
• 1-2 tsp harissa
• 1 tsp sugar
• 200g tub Greek yogurt
• 2 tbsp toasted pine nuts

method:

1. Soak eight wooden skewers in water for 20 minutes, to stop them burning.
2. Using your hands, mix the meat in a bowl with the onion, coriander, mint and plenty of seasoning. Shape into 8 sausages, about 10cm long, then thread a bamboo skewer through the centre of each.
3. To make the sauce, heat the oil in a pan, add the garlic and briefly fry. Add tomatoes, harissa, sugar and seasoning. Simmer, uncovered, for 15-20 mins until sauce has thickened.
4. Grill the kofte for 6-8 mins, turning until they are nicely browned (be careful not to burn the skewers). Spoon the sauce over a warm platter, drizzle over the yogurt and put the kofte on top. Scatter with pine nuts and serve with pittas or couscous (recipe, below).

Moroccan chickpea soup

Ingredients:

• 1 tbsp olive oil
• 1 medium onion , chopped
• 2 celery sticks, chopped
• 2 tsp ground cumin
• 600ml hot vegetable stock
• 400g can chopped plum tomatoes with garlic
• 400g can chickpeas , rinsed and drained
• 100g frozen broad beans
• zest and juice ½ lemon
• large handful coriander or parsley and flatbread, to serve

method:

1. Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
2. Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

Spiced bulghar wheat with roasted peppers

Ingredients:

• 200g bulghar wheat
• 250ml hot vegetable stock
• ½ tsp Morroccan spice mix, or large pinch each ground cumin and ground cinnamon
• zest 1 lemon , juice of ½ lemon
• 1 tbsp olive oil
• ½ red onion , finely sliced
• 400g can chickpeas , drained
• 210g jar roasted peppers , drained and torn into shreds
• small bunch coriander , leaves only

method:

1. In a large microwave proof bowl, cover bulghar wheat with stock. Cover with cling film and microwave on High for 4 mins. Set aside, covered; it will absorb the stock within another 5 mins. Make a dressing with spice mix, lemon zest and juice and olive oil, then season to taste. Add the onion, chickpeas, peppers and coriander, toss through the cooked bulghar wheat and serve warm or cold.

Moroccan spiced cauliflower & almond soup

Ingredients:

• 1 large cauliflower
• 2 tbsp olive oil
• ½ tsp each ground cinnamon, cumin and coriander
• 2 tbsp harissa paste , plus extra drizzle
• 1l hot vegetable or chicken stock
• 50g toasted flaked almonds , plus extra to serve

method:

1. Cut the cauliflower into small florets. Fry olive oil, ground cinnamon, cumin and coriander and harissa paste for 2 mins in a large pan. Add the cauliflower, stock and almonds. Cover and cook for 20 mins until the cauliflower is tender. Blend soup until smooth, then serve with an extra drizzle of harissa and a sprinkle of toasted almonds.

Tabbouleh

Ingredients:

• 250g couscous
• 4 vine-ripened tomatoes
• half a cucumber
• 1 bunch spring onions , sliced
• 2 x 20g packs fresh parsley
• grated zest of a lemon
• 6 tbsp olive oil
• 2 tbsp lemon juice
• 1 crushed garlic clove

method:

1. Prepare the couscous: Put the couscous into a large bowl. Pour over the boiling water or stock and stir. Cover with a plate or cling film and leave to stand for 5 mins until all the liquid has been absorbed. Separate the grains by roughing them up with a fork.
2. Finely dice the vine-ripened tomatoes and the cucumber. Slice the spring onions and finely chop the parsley, then add everything to the couscous with the grated zest of a lemon.
3. Whisk the olive oil, lemon juice and the garlic with plenty of seasoning and drizzle over the couscous. Toss well and serve with some grilled fish, meat or chicken.

Moroccan spiced pie

Ingredients:

• 2 tsp each coriander and cumin seeds
• 1 tsp paprika , plus extra for dusting
• ½ tsp ground cinnamon
• 150ml/¼ pint olive oil
• 900g squash , peeled and cut into small chunks (about 2cm)
• 12 shallots , quartered
• 4cm/1½ in piece root ginger , finely chopped
• 140g whole blanched almonds
• 140g shelled pistachios
• 75g pack dried cranberries
• 6 tbsp clear honey
• 225g pack fresh spinach
• 400g can chickpeas , drained and rinsed
• 2 garlic cloves
• 1 tsp ground cumin
• 3 tbsp lemon juice
• 4 tbsp chopped fresh coriander
• 100g butter
• 8 large sheets of filo pastry
• lemon wedges to serve

for the harissa sauce:

• 200g carton Greek yogurt
• 6 tbsp milk
• 3 large sprigs mint , leaves chopped
• 2-3 tbsp harissa paste

method:

1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty - don't let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.
2. Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.
3. In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.
4. Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn't dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.
5. Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)
6. Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.

Easy chicken tagine

Ingredients:

• 2 tbsp olive oil
• 8 skinless boneless chicken thighs , halved if large
• 1 onion , chopped
• 2 tsp grated fresh root ginger
• pinch saffron or tumeric
• 1 tbsp honey
• 400g carrots , cut into sticks
• small bunch parsley , roughly chopped
• lemon wedges, to serve

method:

1. Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured. Add the onion and ginger, then fry for a further 2 mins.
2. Add 150ml water, the saffron, honey and carrots, season, then stir well. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 mins to reduce the sauce a little. Sprinkle with parsley and serve with lemon wedges for squeezing over.

Speedy Moroccan meatballs

Ingredients:

• 1 tbsp olive oil
• 350g pack ready-made beef or chicken meatballs (approx 16)
• 1 large onion , sliced
• 100g dried apricots , halved
• 1 small cinnamon stick
• 400g tin chopped tomatoes with garlic
• 25g toasted flaked almonds
• handful coriander , roughly chopped

method:

1. Heat the oil in a large deep frying pan, then fry the meatballs for 10 mins, turning occasionally until cooked through. Scoop out of the pan and set aside, then cook the onion for 5 mins, until softened.
2. Add the dried apricots, cinnamon stick, tomatoes and half a can of water to the pan, then bring to the boil and simmer for 10 mins. Remove the cinnamon stick. Return the meatballs to the pan and coat well with the tomato sauce. Serve sprinkled with the almonds and coriander.

Moroccan spiced fish with ginger mash

Ingredients:

• 2 large sweet potatoes , peeled and cut into chunks
• 2 tsp butter , softened
• 1 garlic clove , crushed
• 0.5-1 tsp harissa (Belazu is good)
• zest 1 lemon
• small handful coriander , most chopped, rest left whole
• fingertip-size piece fresh root ginger , finely grated
• 2 skinless white fish fillets (look for sustainably caught)

method:

1. Heat oven to 200C/fan 180C/gas 6. Cook the sweet potatoes in boiling, salted water for about 10 mins or until just tender when pierced with a knife. Meanwhile, mix together the butter with the garlic, harissa, lemon zest, chopped coriander and some seasoning. When the potatoes are ready, drain thoroughly, mash with the ginger and seasoning, then keep warm.
2. Place the fish in a roasting tin, season, then spread half the flavoured butter over each fillet. Roast for about 8 mins until just cooked through. Serve with the ginger mash and some green veg.

Pumpkin, cranberry & red onion tagine

Ingredients:

• 3 tbsp olive oil
• 2 red onions , thickly sliced
• 3cm piece fresh root ginger , grated
• 500g/1lb 2oz pumpkin or squash, peeled, deseeded and cut into large chunks
• 1 tsp each cinnamon , coriander, cumin and harissa paste
• 1 tbsp clear honey
• 700g bottle tomato passata
• 50g dried cranberries
• 400g can chickpeas , rinsed and drained
• 200g couscous
• 2 tsp vegetable stock granules
• zest and juice 1 lemon
• 3 tbsp toasted flaked almonds
• handful coriander , roughly chopped

method:

1. Heat 2 tbsp oil in a pan and fry the onions until lightly coloured. Add ginger, pumpkin and spices, stir, then add honey, passata and cranberries. Bring to the boil.
2. Reduce the heat, cover, then simmer for 20 mins until the pumpkin is tender. After 10 mins, stir in the chickpeas. (If the mixture is a little thick, you can loosen it with some vegetable stock.)
3. Meanwhile, tip the couscous, stock granules and lemon zest into a heatproof bowl. Pour over 300ml boiling water, stir briefly and cover with a plate. Leave for 5 mins. Tip in the lemon juice, almonds and remaining tbsp oil and fluff up with a fork. Scatter the coriander over the tagine and serve with the couscous.

Aromatic lamb with dates

Ingredients:

• 1 tbsp olive oil
• 1 onion , finely chopped
• 500g diced boneless lean lamb , preferably from the leg
• 300g sweet potatoes , cut into small chunks
• 2 tsp ground coriander
• 2 tsp ground cinnamon
• 1 tbsp tomato purée
• 50g pitted dates
• 2 tbsp coriander , roughly chopped

method:

1. Heat the oil in a large pan, add the onion and lamb, then quickly fry until the lamb is lightly browned.
2. Add the sweet potatoes and spices, then mix well. Pour in 425ml boiling water and the tomato purée, then bring to the boil.
3. Cover and simmer for 15 mins until sweet potatoes and lamb are tender, adding the dates for the final 10 mins. Sprinkle with coriander and serve with couscous.

Moroccan turkey salad

Ingredients:

• 2 pitta breads
• 2 tbsp olive oil
• 1 diced aubergine
• 1 tbsp harissa
• 250g halved cherry tomatoes
• 500g shredded leftover turkey breast
• 100g rocket
• seeds 1 pomegranate or 110g tub pomegranate seeds
• a few mint leaves

method:

Tear the pitta into pieces and fry in the olive oil until crisp. Tip into a bowl, then fry the aubergine for 10 mins until soft. Add to the pitta with the harissa, tomatoes, turkey and rocket. Toss well. Scatter over pomegranate seeds and mint leaves.

PER SERVING:

360 kcalories, protein 47g, carbohydrate 22g, fat 9 g, saturated fat 2g, fibre 4g, sugar 6g, salt 0.6 g

Moroccan meatball tagine with lemon & olives

Ingredients:

3 onions , peeled
500g minced lamb
zest and juice 1 unwaxed lemon , quartered
1 tsp ground cumin
1 tsp ground cinnamon
pinch cayenne pepper
small bunch flat-leaf parsley , chopped
2 tbsp olive oil
thumb-sized piece ginger , peeled and grated
1 red chilli , deseeded and finely chopped
pinch saffron strands
250ml lamb stock
1 tbsp tomato purée
100g pitted black kalamata olives
small bunch coriander , chopped
couscous or fresh crusty bread, to serve

method:

Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.

PER SERVING:

394 kcalories, protein 31g, carbohydrate 11g, fat 26 g, saturated fat 9g, fibre 3g, sugar 8g, salt 1.7 g

FAST & EASY TIRAMISU

INGREDIENTS

• 2 Tbsp MAXWELL HOUSE instant coffee
• 1 Tbsp sugar
• 1 cup boiling water
• 2 (3 oz. each) ladyfingers, split, divided
• 2 (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
• ½ cup sugar
• 2 cup thawed COOL WHIP LITE whipped topping
• 1 tsp unsweetened cocoa powder

DIRECTIONS
DISSOLVE combined coffee granules and 1 Tbsp. sugar in boiling water. Arrange 1 pkg. ladyfingers on bottom of 13x9-inch dish; brush with 1/2 cup coffee.
BEAT cream cheese in large bowl with mixer until creamy. Add 1/2 cup sugar; mix well. Whisk in COOL WHIP.
SPREAD half the cream cheese mixture over ladyfingers in dish; top with remaining ladyfingers. Brush with remaining coffee mixture; cover with remaining cream cheese mixture. Sprinkle with cocoa powder. Refrigerate 4 hours.

CARAMEL DELITE POPCORN

INGREDIENTS

• caramel popcorn (store-bought, or you can make your own)
• chocolate bark for melting, to taste
• toasted coconut, to taste

DIRECTIONS

Simply drizzle the Caramel Popcorn with some melted Chocolate, and top it with Toasted Coconut!

RECIPE RASPBERRY SWIRL ROLLS

INGREDIENTS

1. FOR THE DOUGH

• ½ cup milk, warmed to 95-100 degrees F
• ⅓ cup granulated sugar
• ¾ Tbsp active dry yeast
• ½ stick unsalted butter, room temperature
• 1 egg
• ½ tsp grated lemon zest
• ¼ tsp fine sea salt
• 2 cup plus 2 tablespoons all-purpose flour

INGREDIENTS

1. FOR THE FILLING

• 5 oz frozen raspberries, unthawed
• 3 Tbsp granulated sugar
• ½ tsp cornstarch

INGREDIENTS

1. FOR THE GLAZE

• ½ cup powdered sugar
• 1 ½ Tbsp unsalted butter, melted
• 1 ½ Tbsp milk

1- In a large bowl or bowl of a stand mixer, combine warm milk, sugar and yeast and stir to combine. Let sit 5-10 minutes until yeast is foamy.

2- Add butter, egg, lemon zest, salt and flour; stir with paddle attachment until dough is well combined, about 3 minutes. Replace paddle attachment with dough hook and knead dough on medium speed for 8 minutes, adding more flour as needed (1 tablespoon at a time) until dough is soft, smooth and elastic and pulls away from the sides of the bowl.

3- Remove dough from bowl, knead a few times by hand and shape into a ball. Place ball of dough in a large, lightly greased bowl. Cover with lightly greased plastic wrap and let rise in a warm place until doubled, about 1-2 hours.

4- Remove dough from bowl and punch down on a lightly floured surface. Pat dough into a 12-by-5-inch rectangle. In a small bowl, toss together frozen raspberries, sugar and cornstarch to combine. Sprinkle raspberry mixture over dough.

5- Roll up dough from the long end into a 12-inch log, pinching edge to seal. Using a sharp knife, slice log into 8 equal slices. Place slices, cut side-up, into a greased 9-inch round cake pan (or your pan of choice). Spoon any extra raspberry mixture over the rolls. Cover the pan with lightly greased plastic wrap and let rise in a warm place until doubled, about 1-2 hours.

6- Preheat oven to 375 degrees F. Uncover rolls and bake until golden brown and the filling is bubbly, about 25-30 minutes. Remove from oven and let cool 30 minutes in pan.

7- Meanwhile, make the glaze: In a small bowl, whisk together powdered sugar, melted butter and milk until a smooth, spreadable glaze forms (add more powdered sugar or milk as needed to achieve proper consistency). Pour glaze over warm rolls and use a spoon or offset spatula to spread evenly. Serve rolls warm or at room temperature.

RECIPE CARAMEL PEAR MUFFINS

INGREDIENTS

1. FOR THE TOPPING

• 1 cup whole-wheat flour
• 1 cup unbleached all-purpose flour
• ½ cup light brown sugar
• ¼ cup granulated sugar
• 2 tsp baking powder
• 2 ½ tsp ground cinnamon
• ½ tsp salt
• ¼ cup unsalted butter
• 1 egg
• 1 cup milk
• 2 tsp vanilla
• ½ cup peeled and chopped pear
• 12 caramel, chopped

INGREDIENTS

• ½ cup packed light brown sugar
• ¼ cup quick-cooking oat
• 3 Tbsp unsalted butter, melted
• 1 tsp ground cinnamon

Preheat oven to 350 degrees F; line muffin tins with paper baking cups. In a large bowl, whisk together flours, sugars, baking powder, cinnamon and salt. Set aside.
In a small saucepan over medium heat, melt and cook butter, stirring often, until butter turns a deep brown color. Remove from heat and pour through a fine-mesh strainer into a medium bowl. Cool slightly before adding egg, milk and vanilla to bowl. Stir to combine.
Pour wet ingredients into dry ingredients and stir until just combined. Fold in chopped pear and caramels.
Fill baking cups about 3/4 full with batter. In a small bowl, combine topping ingredients and sprinkle over batter in cups. Bake 20-25 minutes or until a toothpick inserted in the center of the cake portion of the muffin comes out clean.
Remove muffin tins from oven and let muffins cool in pan 5 minutes before removing. Serve warm.

RECIPE FRITTATA WITH BACON, FRESH RICOTTA, AND GREENS

INGREDIENTS

• red quinoa
• olive oil
• lemon juice
• sliced raw asparagus
• radish
• cilantro leaves
• toasted walnut
• salt and pepper

DIRECTIONS

Toss cooked red quinoa with olive oil, lemon juice, sliced raw asparagus and radishes, cilantro leaves, and toasted walnuts; season with salt and pepper.

RECIPE CAULIFLOWER PASTA WITH PECORINO, GRATED EGG, AND PINE NUTS

INGREDIENTS:

• 2 large egg
• 6 Tbsp olive oil, divided
• 1 ½ tsp crushed red pepper flake
• 1 red onion, finely diced
• 4 garlic clove, minced
• 1 large head of cauliflower (about 2 pounds each), cored, cut into 1/4-inch slices
• ¾ tsp kosher salt plus more for seasoning
• 2 cup whole-wheat penne pasta
• 2 oz grated pecorino cheese
• ⅓ coarsely chopped flat-leaf parsley leaves, or a combination of parsley and fresh mint leaves
• 1 tsp lemon zest
• 1 Tbsp fresh lemon juice
• 1 Tbsp toasted pine nut

DIRECTIONS
1- Place eggs in a small saucepan and add cold water to cover by 2". Bring water to a boil over high heat; immediately remove from heat and let eggs sit for 9 minutes. Transfer eggs to a bowl of ice water. Let cool completely; peel and coarsely grate. Set aside.
2- Heat 4 Tbsp. oil in a large heavy skillet over medium-low heat. Stir in coriander and red pepper flakes and cook until fragrant, about 30 seconds. Add onion, garlic, cauliflower, and 3/4 tsp. salt. Cook, stirring often, until cauliflower is golden brown, tender, and sweet, about 15 minutes. Remove from heat and set aside.
3- Meanwhile, cook penne in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/3 cup pasta cooking water.
4- Return skillet with cauliflower to medium-high heat. Add reserved pasta cooking water and penne; toss gently to combine. Cook for 1 minute, then stir in reserved grated egg, cheese, parsley, and lemon zest and juice. Drizzle penne with remaining 2 Tbsp. oil and season to taste with salt and more lemon zest, juice, and red pepper flakes, if desired. Divide among warm bowls and garnish with pine nuts.

Brown Sugar Shortbread Wedges Dipped in Chocolate & Walnuts

Ingredients:

• 8 Ounces (Plus 1 Tablespoon) Unsalted Butter At Room Temperature
• 1 Cup Packed Brown Sugar
• 2 Cups All-purpose Flour
• 1/8 Teaspoon Salt

To Finish:

• 1 Cup Chocolate Chips
• 1/2 Cup Finely Chopped Walnuts

Directions:
Preheat oven to 325 degree F.
Lightly grease a 9 inch fluted tart or spring-form pan with the tablespoon of butter.
In a bowl, beat the butter and sugar until light and fluffy.
Add the flour and salt and mix just until combined.
Using your fingertips, press the dough evenly over the bottom of the pan.
Use a sharp knife to cut the dough into 12 equal wedges.
Use a fork to pierce the dough all over.
Bake until set and lightly browned, about 30 to 35 minutes.
Cool, release the sides of the pan, and use a sharp knife to cut along the marked lines you made before baking.
Melt the chocolate, and dip the scalloped bottom of each wedge into the chocolate then place on a sheet of parchment paper to set.
Sprinkle the chocolate with the chopped walnuts, then let set for 2 to 3 hours.
Store in an airtight container for up to three days.

Egg Nog Cookies

Ingredients:

• 1 Cup Unsalted Butter, Softened
• 1 Cup Granulated Sugar
• 1 Egg
• 1 Cup Egg Nog
• 3 1/4 Cups All-purpose Flour
• 1 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• Pinch of Salt
• 1/2 Teaspoon Nutmeg

Glaze:

• 1 1/2 Cups Powdered Sugar
• 3 Tablespoons Egg Nog
• 1/2 Teaspoon Nutmeg

Directions:

Preheat oven to 350 degrees F., and cover two baking sheets with parchment paper.

In a bowl, beat together the butter and sugar until light and fluffy, then add the egg, and egg nog and mix well.

Combine the flour, baking powder and soda, nutmeg and salt and add the egg nog mixture and stir just until mixed.

Roll the dough into 1 inch balls and place on the prepared baking sheets.

Bake the cookies for 8 to 10 minutes until set and lightly browned.

Cool completely.

To prepare the glaze, mix the powdered sugar and nutmeg in a bowl, then stir in the egg nog one tablespoon at a time until you have created a glaze the consistency of thick cream.

Spread the glaze on the tops of each cookie, and allow to dry completely before storing in an airtight container.

Spicy Ginger Cookies

Ingredients:

• 2 1/4 Cup All-purpose Flour
• 1 1/4 Teaspoon Baking Soda
• 1 Tablespoon Ground Ginger
• 1 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Ground Nutmeg
• Dash of Salt

• 3/4 Cup Unsalted, Softened Butter
• 1 Cup Packed Dark Brown Sugar
• 1 Teaspoon Finely Grated Orange Zest
• 1 Large Egg
• 1/4 Cup Molasses
• 2 Teaspoons Vanilla Extract
• 1/3 Cup Turbinado or Sanding Sugar For Finishing

Directions:
In one mixing bowl, add the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and salt and stir to mix well.
In another bowl, beat together the butter and brown sugar until light and fluffy, about 4 minutes.
Add the orange zest and egg, and beat until blended.
Mix the molasses and vanilla extract into the butter mixture until blended.
Add the dry ingredients to the butter mixture and beat just until mixed.
Scoop the dough into a ball, wrap in plastic wrap and refrigerate for one hour.
Preheat the oven to 350 degrees F. and line two baking sheets with parchment paper.
Pour the sugar into a small bowl.
Use your hands to roll the dough into 1 1/2 to 2 inch balls, then roll in the sugar and place on prepared baking sheets.
Use the flat bottom of a juice tumbler to flatten the cookies, then bake for about 12 to 13 minutes until set.
Transfer to wire racks to cool, then store in an airtight container.