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What you need:

FOR THE CURRY PASTE
1 tbsp whole coriander seeds, toasted
2 tsp whole cumin seeds, toasted
1 tsp whole black peppercorns, toasted
1 tsp coarse salt
3 serrano chiles, sliced
1/2 cup fresh coriander leaves
2 stalks fresh lemon grass, trimmed and chopped
8 garlic cloves, minced
2 spring onions, chopped
2 tbsp chopped peeled fresh ginger
2 tbsp fresh lime juice
1 tbsp finely grated lime zest (from 2 limes)

For the stew:

2 oz spinach

14oz /1 tin  unsweetened regular coconut milk
14oz /1 tin  unsweetened light coconut milk
1 medium courgette (zucchini) quartered lengthwise and sliced 1 inch thick (21/4 cups)
12 oz boneless, skinless chicken breasts, cut into 1-inch pieces
12 oz boneless, skinless chicken thighs, cut into 1-inch pieces
Coarse salt and freshly ground pepper
3/4 cup fresh basil

What you do:

Make the curry paste: Grind coriander, cumin, peppercorns, and salt with a mortar and pestle, or with the bottom of a heavy skillet. Add remaining ingredients, and grind until a paste forms. (The Curry paste can be refrigerated for up to 2 weeks or frozen for up to 3 months.)

Make the stew:

Puree 5 tbsp curry paste, the spinach, and 1 cup regular coconut milk in a blender until smooth. Reserve remaining curry paste for another use.

Bring remaining regular coconut milk and the light coconut milk to a boil in a medium Dutch oven or heavy stockpot. Reduce heat, stir in curry-spinach mixture, and simmer for 5 minutes. Add courgette, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until courgette is tender and chicken is cooked through, about 5 minutes. Add basil, and garnish with serrano chiles.

Serve with rice and lime wedges.

 

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What you need:

2 1 lb aubergines (eggplants), cut into cubes
1 ¾ tsp plus ¾ teaspoon salt, divided
2 ½ lbs. peeled tomatoes or 1 28-oz can plus 1 14-oz can petite-diced tomatoes
5 cloves garlic, crushed and chopped
½ tsp ground black pepper
1/3 cup loosely packed, chopped fresh basil
¾ cup loosely packed, chopped flat-leaf parsley
1 ½ lbs. white onions, thinly sliced
3 red or yellow peppers, cored, seeded, and chopped
2 lbs courgette ( zucchini ), cut lengthwise and then into ½-inch slices
1/3 cup dry white wine

What you do:

Place a single layer of paper towels on 2 large plates. Place the cubed eggplant onto the plates and sprinkle with 1 ¾ teaspoon salt. Allow the  aubergine (eggplant) to sit for 20 minutes.

In a large saucepan, cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat.

In a large frying pan or skillet, sauté the onions and  peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are very lightly browned. Remove the skillet from the heat and transfer the browned vegetables to the tomato mixture.

Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini to the tomato mixture. Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. Add the white wine and ¾ tsp salt and cook for an additional 5 minutes.

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What you need:

2 (8 oz.) cans crescent rolls
flour, for dusting
1/2 jar of prepared pizza sauce
10 oz / 284g  thinly sliced pepperoni
10 oz /284g  thinly sliced ham, chopped
10 oz /284g Italian sausage, cooked, crumbled, and drained
12 oz/ 340g mozzarella cheese, grated
1/2 cup  fine, freshly grated Parmesan cheese

Decoration:

Liquid food coloring of  your choice
4 egg yolks, divided
2 peppercorns
2 pimento-stuffed green olives
1 roasted red pepper

What you do:

Preheat the oven to 190C /375F / gas mark 5.

On a lightly floured surface, spread out your two batches of crescent dough (pilsbury) end-to-end lengthwise. Be careful not to let the sections separate.

Pinch all the seams together until you get one block of dough.

 With a flour-brushed rolling pin, roll your crescent dough into a large, long rectangle.( Don’t roll it too thin, or it will split.)

Spoon pizza sauce on top of dough, leaving an inch of bare dough on all four edges.

Sprinkle meats on top of sauce, followed by any other optional toppings.

Sprinkle with cheeses.

Fold one side of the dough lenghtwise over the topping, up to the half-point of the rectangle.

Fold the other side over to meet it. Pinch and press the dough together on all sides to seal.

With a pastry brush, brush the beaten yolk of one egg onto the top of the dough.

Fold your filled dough in half lengthwise. The egg yolk should help it stick. A seam should be created lengthwise along the dough. Pinch this seam together to fully seal and make a sort of cylinder. Be sure all seams are well closed. Any open seams will open further during baking.

Gently manipulate ends into a snake shape– one end should be tapered for a tail, and the other shaped for the head. Don’t curve it into a snake yet. You’ll do that right before baking.

Decorating Instructions:
Beat each of your remaining three egg yolks in a separate bowl.

Add the food coloring of your choice to each bowl to make three separate “paints.”

With a pastry brush or a food-safe paintbrush, decorate your snake as desired.

Transfer painted snake to a foiled-lined, greased baking sheet.

Gently shape as desired, into an “S” or other snakey shape.

Stick two peppercorns into the front of the snout for nostrils.

Slice your roasted red pepper into a forked tongue. Insert into front of head.

Bake your snake about 20 minutes, until golden and cooked through.

Remove from oven. Attach olive “eyes” to the top of the head using toothpicks. Pimento centers should face forward.

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What you need:

6 hard boiled eggs
1 oz cream cheese, softened, cut into small cubes
3 tbsp mayonnaise
2 tsp yellow mustard
1/2 tsp  garlic powder
2 green onions, chopped
fresh cracked pepper to taste
paprika to decorate

What you do:

Peel eggs. Cut in half  lengthwise.
Scoop all yolks into a bowl. Mash with a fork.

Add cream cheese, mayonnaise, yellow mustard, granulated garlic, green onions, and salt and pepper. Stir to mix altogether.

Scoop the mixture into each of the egg halves.
Sprinkle with paprika and serve.

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What you need:

3 teaspoons olive oil, divided
4 slices of a bloomer   (1/2 inch thick)
1 garlic clove, cut in half  lengthwise
3/4 cup chopped seeded tomato
1 tablespoon minced fresh basil
1/2 teaspoon minced fresh parsley
1/2 teaspoon red wine vinegar
1/8 teaspoon salt
1/8 teaspoon pepper

What you do:

pre heat the oven to 180C / 350F / gas mark 4

Brush 2 teaspoons oil over one side of each slice of bread; place bread on a baking tray.

Place in the oven for 5-7 minutes or until lightly browned.

Rub cut side of garlic over bread.
Meanwhile, in a small bowl, combine the tomato, basil, parsley, vinegar, salt, pepper and remaining oil.

Spoon onto bread.

serve immediately.

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What you need:

2 – 3 chicken fillet  breasts cut into large chunks
Kosher salt
2 tbsp extra-virgin olive oil
1 red pepper de-seeded & cut into chunks

1 orange pepper de -seeded & cut into chunks
8 medium shallots cut into wedges
20z / 55 g fresh sage, torn
4 fl oz /125 ml chicken broth
2 oz / 60 ml maple syrup
2 0z /60 ml apple cider vinegar

What to do :

Pat the chicken dry and season all over with salt.

Heat a large frying pan over high heat and add the olive oil. When the oil is hot,  add the diced chicken and stir occasionally  until cooked about 5  – 7 minutes.

Turn the chicken and add the peppers, shallots and sage to the frying pan.

Reduce the heat to medium high and cook until the chicken is thoroughly around 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the peppers and shallots, stirring, until golden, about 2 more minutes.

In the meantime  make the glaze:

Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl.

Add the mixture to the frying pan with the peppers and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.

Serve hot.

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What you need:

4 carrots, quartered lengthwise and cut into 1-inch pieces
4 long strips lemon zest
4 sprigs fresh dill, plus 2 to 3 tablespoons chopped
2 tablespoons olive oil
salt
1 1/2 – 2 lb of chicken ( diced)
2 pints  chicken broth
1 cup small pasta, such as pastina
1 cup frozen peas, (defrosted)
1/2 bunch fresh spinach, stemmed
Freshly ground pepper
4 ounces feta cheese

What to do:

Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5 litre slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours.

Around 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, around 15 / 20 minutes.

Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes.  Season with salt and pepper. Ladle into bowls and crumble the feta on top.

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