Prawns, Scallops & Clams with Tomato and Feta

Prawns, Scallops & Clams with Tomato and Feta
Recipe by Yotam Ottolenghi

Now this dish is a party on a plate! Rich tomato sauce envelopes beautiful fresh seafood and topped with salty Feta. Don't forget to have plenty of bread on hand to mop up the sauce. You won't want to waste any of this sauce. I served this dish as the 2nd course of my Ottolenghi dinner. Enjoy!

Serves: 4


1 cup white wine
2 1/2 lbs clams scrubbed
3 garlic cloves, thinly sliced
3 tablespoons olive oil plus more for finishing
3 1/2 cups canned Italian plum tomatoes chopped, with some of the liquid
1 teaspoon sugar
2 tablespoons chopped fresh oregano
1 lemon
200 grams tiger prawns, peeled and deveined
200 grams large scallops
120 grams feta cheese, broken into chunks
3 green onions, thinly sliced
salt and freshly ground black pepper


1. Place the wine in a medium saucepan and boil until reduced by three quarters. Add the clams, cover immediately with a lid and cook over high heat for about 2 minutes, shaking the pan occasionally, until the clams open. Transfer to a fine sieve to drain, capturing the cooking juices in a bowl. Discard any clams that don't open, and remove the remainder from their shells, leaving a few with their shells to finish the dish, if you like.

2. Preheat oven to 475F. In a large frying pan, cook the garlic in the olive oil over medium high heat for about 1 minute, until golden. Carefully add the tomatoes, clam liquid, sugar, oregano, and some sal and pepper.

3. Shave off 3 zest strips from the lemon , add them and simmer gently for 20 to 25 minutes, until the sauce thickens. Taste and add salt and pepper as needed. Discard the lemon zest.

4. Add the prawns, scallops, stir gently, and cook for just a minute or two. Fold in the shelled clams and transfer ever thing to a small ovenproof dish. Sink the feta pieces into the sauce and sprinkle with the green onion. Top with some clams in their shells and place in the oven for 3 to 5 minutes, until the top colors are little and the prawns and scallops are just
cooked. Remove the dish from the oven, squeeze a little lemon juice on top and finish with a drizzle of olive oil.

Beet, Red Cabbage and Kale Soup

Beet, Red Cabbage and Kale Soup
Recipe by Dragon

Just look at the colour of this soup! Is it not stunning? I love this healthy combination of vegetables with just a touch of heat and freshness from the lime. If spicy heat isn't your thing, just leave out the chili but don't skip on the lime. You could also use chicken/vegetable broth in this recipe but I think the richness of a beef broth goes well with these strong flavoured vegetables. Enjoy!

Serve 6-8


2 tablespoons unsalted butter
2 tablespoons olive oil
3 large beets, peeled and coarsely chopped
1 large red onion, peeled and sliced
1 large yellow onion, peeled and sliced
1/2 medium red cabbage, roughly shredded
4 cups roughly chopped kale
1 red chili, trimmed and seeds removed (if you like it extra spicy, leave them in)
8 cups low-salt beef broth
1 bay leaf
Juice of 2 limes 
Salt and pepper to taste
Greek yogurt for garnish
Lime wedges for garnish


1. Melt butter and oil in heavy large soup pan over medium-high heat. Add beets, onions, cabbage, kale, and chili; sauté for  10 minutes.

2. Add broth and bay leaf. If the broth doesn't just barely cover the vegetables, add some water. Bring to boil then reduce the heat to simmer. Cover and simmer until vegetables are very tender, about 45 minutes to 1 hour. Remove the bay leaf.

3. Working in small batches, puree soup in a blender (careful, very hot) until smooth. Return soup to pan and season to taste with salt and pepper. Add the lime juice. Serve the soup with a dollop of Greek yogurt and a wedge of lime.

Roasted Red Beet Salad

Roasted Red Beet Salad
Recipe by Yotam Ottolenghi

This healthy and delicious salad is my new favourite way to eat beets. The sweetness of the beets and maple syrup is balance perfectly with the bitterness of the arugula. My friend Kathy planted and grew chervil just for my Ottolenghi dinner. I have the best friends. If you can't find chervil, you can substitute it with fresh parsley or tarragon or a combination of both.   Enjoy!

Serves 4

2 lbs red beets
2/3 cup sunflower seeds
6 tablespoons maple syrup
4 tablespoons sherry vinegar
4 tablespoons olive oil
2 garlic cloves, crushed
1 1/4 cups chervil leaves plus more for garnish
4 cups baby arugula
Salt and pepper to taste

1. Preheat the oven to 400F. Wash the beets well and wrap them in aluminum foil individually. Bake in the oven for anything from 40-90 minutes, depending on their size. Check each one as cooking times can vary a lot: the beets should be tender when pierced with a sharp knife.

2. Spread the sunflower sides out in an ovenproof dish and toasted in the oven alongside the beets for 8 minutes, just until lightly colored.

3. Once the beets are ready, unwrap them and peel with a small knife while still warm. Cut each into halves, quarters or 3/4-1 1/4 inch dice.

4. Mix the beets with the rest of the ingredients in a bowl. Toss well then taste: there should be a clear sweetness balanced by enough salt. Adjust the seasoning if necessary, sprinkle with more chervil and serve.

Hummus with Lemon Sauce

Hummus with Lemon Sauce
Recipe by Yotam Ottolenghi

The third appetizer for my Ottolenghi dinner was this gorgeous hummus. The hummus was delicious on its own but I loved it even more with the lemon sauce on it. The lemon and parsley make this sauce fresh tasting and vibrant. The green chili gives it a bit of heat. I loved the heat but if you'd prefer it not spicy, just omit the chili. Enjoy!

Serves: 6


1 1/4 cup dried chickpeas
1 teaspoon baking soda
6 1/2 cups water
1 cup plus 2 tablespoons light tahini paste
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6 1/2 tablespoons ice cold water
Salt to taste
Pita bread for serving, toasted

Lemon sauce:
1/3 cup fresh parsley, finely chopped
1 green chili, finely chopped
4 tablespoons freshly squeezed lemon juice
2 tablespoons white wine vinegar
2 cloves of garlic, minced
1/4 teaspoon salt

1. The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.

2. The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about 3 minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and skins that float to the surface. The chickpeas will need to cook between 20-40 minutes, depending on the type of freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.

3. Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then with the machine still running, add the tahini paste, lemon juice, garlic and 1 1/2 teaspoons of salt. Finally, slowly drizzle in the ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste (I had to add a little more water to get the consistency I wanted). Adjust the seasoning if needed.

4. Transfer the hummus to a bowl, cover the surface with plastic wrap and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.

5. For the lemon sauce, combine all the ingredients in a bowl and stir well. Drizzle the sauce over the hummus and serve with pita bread.

Burnt Eggplant with Garlic, Lemon and Pomegranate Seeds

Burnt Eggplant with Garlic, Lemon and Pomegranate Seeds
Recipe by Yotam Ottolenghi

This was the second appetizer that I served for my Ottolenghi dinner and my guests couldn't get enough of it. The key to this delicious dip is to really char/burn the eggplants so you get a rich smokey flavour that is accented beautifully with the garlic, lemon and herbs. The pomegranate seeds look like little jewels in this dish. I served this with toasted pitas. Enjoy!

Serves: 4-6


4 large eggplants
2 cloves garlic, crushed
Grated zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
5 tablespoons olive oil
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped mint
Seeds of 1/2 large pomegranate
Salt and freshly ground black pepper to taste


1. If you have a gas range, line the base with aluminum foil to protect it, keeping only the burners exposed. Place the eggplants directly on four separate gas burners with medium flames and roast for 15 to 18 minutes, until the skin is burnt and flaky and the flesh is soft. Use metal tongs to turn them around occasionally. Alternatively, score the eggplants with a knife in a few places, about 3/4 inch deep and place on a baking sheet under a hot broiler for about an hour. Turn them around every 20 minutes or so and continue to cook even if they burst and break.
2. Remove the eggplants from the heat and allow them to cool down slightly. Once cool enough to handle, cut an opening along each eggplant and scoop out the soft flesh, dividing it with your hands into long thin strips. Discard the skin. Drain the flesh in a colander for at least an hour, preferably longer, to get rid of as much water as possible.
3. Place the eggplant pulp in a medium bowl and add the garlic, lemon zest and juice, olive oil, 1/2 tsp salt, and a good grind of black pepper. Stir and allow the eggplant to marinate at room temperature for at least an hour.

4. When you are ready to serve, mix in most of the herbs and taste for seasoning. Pile high on a serving plate, scatter on the pomegranate seeds, and garnish with the remaining herbs.

Sweet Potato Galettes

Sweet Potato Galettes
Recipe by Yotam Ottolenghi

I'm a huge fan of Yotam Ottolenghi and a couple of weeks ago I held an Ottolenghi inspired dinner in my home. The menu was hard to put together because all of his food is so beautiful.  These stunning Sweet Potato Galettes were the perfect start to my Ottolenghi inspired dinner or any dinner for that matter. These beautiful and delicious galettes were so easy to make. I served them warm but they are just as good at room temperature. Enjoy!

Serves 4:

3 sweet potatoes, about 12 ounces each
9 ounces puff pastry or 1/2 recipe Rough puff pastry
1 free-range egg, lightly beaten
6 1/2 tablespoons sour cream
3 1/2 tablespoons aged goat cheese
2 tablespoons pumpkin seeds
1 medium-hot chile, finely chopped
1 tablespoon olive oil
1 clove garlic, crushed
2 teaspoons chopped flat-leaf parsley
Coarse sea salt
Freshly ground black pepper

1. Preheat the oven to 400*F Bake the sweet potatoes in their skins for 35 to 45 minutes, until they soften up but are still slightly raw in the center (check by inserting a small knife). Leave until cool enough to handle, then peel and cut into slices 1/8 mm thick.

2. While the sweet potatoes are in the oven, roll out the puff pastry to about 1/16 inch thick on a lightly floured work surface. Cut out four 2 3/4 by 5 1/2-inch rectangles and prick them all over with a fork. Line a small baking sheet with parchment paper, place the pastry rectangles on it, well spaced apart, and leave to rest in the fridge at least half an hour.

3. Remove the pastry from the fridge and brush lightly with the beaten egg. Using an icing spatula, spread a thin layer of sour cream on the pastries, leaving a 1/4-inch border all round. Arrange the potato slices on the pastry, slightly overlapping, keeping the border clear. Season with salt and pepper, crumble the goat cheese on top, and sprinkle with the pumpkin seeds and chile. Bake for 20 to 25 minutes, until the pastry is cooked through. Check underneath; it should be golden brown.

4. While the galettes are cooking, stir together the olive oil, garlic, parsley, and a pinch of salt. As soon as the pastries comes out of the oven, brush them with this mixture. Serve warm or at room temperature.

Roasted Eggplant, Butternut Squash & Tomato Soup

Roasted Eggplant, Butternut Squash & Tomato Soup
Recipe by Dragon

This warm and comforting soup is rich in flavour and in nutrition. To make this a completely vegetarian soup just substitute the chicken broth with vegetable broth or water. Enjoy!

Serves: 6
2 large eggplant (about 3 pounds), halved lengthwise, cut side brushed with olive oil
4 medium tomatoes, trimmed and halved
1/2 medium butternut squash, peeled and chopped into chunks
1 large onion, peeled and quartered
6 large garlic cloves, peeled
1/4 cup olive oil
4 branches of thyme
5 cups chicken broth
1 bay leaf
1 tablespoon Sumac or grated lemon zest
1 tablespoon chopped fresh thyme
1 teaspoon balsamic vinegar
1/2 cup heavy cream (optional)
Salt and pepper to taste
1/4 cup pumpkin seeds
1/2 cup crumbled goat cheese


1. Preheat oven to 400°F. Place eggplants, tomatoes, butternut squash, onion, garlic and thyme branches on large baking sheet. Drizzle with olive oil and toss the vegetables together to coat. Make sure the eggplant is cut side up. Season the vegetables with salt and pepper then roast for 45 minutes. Discard the thyme branches.

2. Carefully scoop the eggplant from its skins and add to a large saucepan over medium high heat. Add the other remaining vegetables and juices from the baking sheet. Add broth and bay leaf. Make sure the vegetables are just about covered in broth. If not, add some water. Bring the soup to a boil then reduce heat to a low and cook for 20 minutes. Remove the bay leaf and discard.

3. Purée soup in 2 batches in a blender (hot liquid, be careful!) until very smooth, about 1 minute per batch, then transfer the soup back to the saucepan over low heat. If the soup is too thick, add more broth or water. Add sumac, thyme and balsamic vinegar. Stir in the heavy cream. Adjust the seasoning with salt and pepper.

4. To serve, ladle the soup into bowls. Sprinkle with pumpkin seeds and goat cheese.

Toffee Shortbread Cookies Updated

Toffee Shortbread Cookies (Updated Recipe)
Recipe by Dragon

These lovely cookies are always a favourite around my home especially over the holidays. They melt in your mouth and are not too sweet. I love giving these cookies away as gifts to my friends and family. Enjoy!

Makes 3 dozen

1 cup unsalted butter, softened
1/2 cup powdered sugar
1  teaspoon vanilla
1/2 cup cornstarch
1 3/4 cup all purpose flour
1/4 teaspoon salt
1 cup toffee bits (I use Hershey's Chipits Skor Toffee Bits)

1. Preheat the oven to 350F. Line a 2 baking trays with parchment paper.

2. Cream the butter, powdered sugar and vanilla until light and fluffy.

3. Sift the cornstarch, salt and flour together. Add flour mix to the creamed butter and sugar and thoroughly combine but don't over mix. Stir  in the toffee bits.

4. Scoop dough and shape into 1 inch balls. Place the balls 2 inches apart on the prepared baking sheets.

5. Bake for 10-12 minutes or just until set and the bottoms begin to turn a light golden brown. If baking 2 trays at a time, rotate the trays halfway through. Cool cookies on the tray for 2 minutes. Transfer the cookies to a wire rack to cool completely.

Watermelon Gazpacho with Feta Crema

Watermelon Gazpacho with Feta Crema
Adapted from Bon Appetit

If anything says summer in a bowl it would be this beautiful watermelon gazpacho. I just adore the colour of this cold soup. It is healthy, refreshing and has just a hint of heat. I recommend preparing this the day before so the gazpacho is properly chilled. Enjoy!

Serves 4-6


1 pound seedless watermelon, rind removed, coarsely chopped (about 3 cups)
2 plum tomatoes, coarsely chopped
1 English cucumber, peeled, coarsely chopped
1 red chili, seeds removed, sliced
2 tablespoons olive oil
2 tablespoons aged white wine vinegar
Salt and freshly ground pepper to taste

1/2 cup crumbled feta
1/4 cup Greek yogurt
3 tablespoons whole milk

1/4 cup slivered almonds, toasted
2 cups seedless watermelon, cut into small cubes
1 cup English cucumber, seeded and cut into small cubes
Extra virgin Olive oil

1. In a blender combine, watermelon, tomato, cucumber, chili, oil, and vinegar. Blend until smooth.

2. Transfer gazpacho to a large bowl; season with salt and pepper. Cover and chill at least 1 hour before serving. Can be made up to 1 day ahead and stored in the refrigerator.

3. In a small bowl, mash together the feta and Greek yogurt until smooth. Whisk in the milk. Chill until needed.

4. To assemble, divide cubed watermelon and cucumber among bowls and pour gazpacho over. Top with crema and almonds, drizzle with oil, and season with salt and pepper.

Orange, Blueberry and Feta Salad with Citrus & Vanilla Dressing

Orange, Blueberry and Feta Salad with Citrus & Vanilla Dressing
Recipe by Dragon

This has been my favourite salad of the summer and its all because of the Citrus & Vanilla dressing. Addictive is the best word to describe it. The sweetness of this dressing pairs beautifully with the bitter greens and salty feta in the salad. The addition of the oranges and blueberries will make you heart and tummy happy. Enjoy this healthy and delicious salad!

MAKES: 4 servings


1/3 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
grated zest of 1 orange
grated zest of 1 lemon
grated zest of 1 lime
1 tablespoon honey (or more if you want it sweeter)
1/2 teaspoon vanilla extract
1/2 teaspoon dijon mustard
1/2 cup sunflower oil
Salt and cracked black pepper to taste

4 cups mixed salad greens
1 cup segmented orange slices
1/4 small red onion, thinly sliced, soaked in water for 10 minutes, drained
1 cup blueberries
1 cup feta, crumbled
1/4 cup slivered almonds, toasted
1. In a bowl, whisk together juices, zests, honey, vanilla and mustard. Slowly add the oil while you whisk to incorporate the ingredients. Season with salt and pepper to taste and set aside. The dressing can be made ahead of time and kept in a glass jar until needed. Just shake the jar to combine the ingredients before dressing the salad.

2. In a large bowl, combine the salad greens, orange slices, red onion and blueberries. Drizzle the amount of dressing you desire over the salad and toss to combine. Don't add to much dressing as the salad will get soggy.

3. Top with crumbled feta and slivered almonds. Serve immediately.

4. Leftover dressing can be kept in the refrigerator for up to a week.

Bourbon, Citrus & Mint Sweet Tea

Bourbon, Citrus & Mint Sweet Tea

A boozy, refreshing and delicious take on the perfect summer drink; iced tea. Use whatever tea you like, I kept it simple with regular black tea but any flavoured black tea or herbal tea would be delicious in this drink. Enjoy!

Serves 4-6

3 cups water
1/3 - 1/2 cup sugar (depending on how sweet you'd like it)
4 black tea bags
1/4 cup fresh mint or lemon verbena leaves
1 lemon, sliced
1 lime, sliced
1 orange, sliced
1 to 1 1/2 cups bourbon (depending on how strong you'd like your drink)
Lemon or limes for garnish


1. Combine water and sugar in a saucepan and bring to a boil. Stir the sugar to make sure it is dissolved.Take the pan off the heat and add the tea bags and mint. Let the tea steep for 5 - 10 minutes, depending on how strong you want the tea.

2. Remove the tea bags and mint (drain well to get out all the liquid) and transfer the liquid to a pitcher. Add the lemon, lime, and orange slices and let it cool to room temperature. Add bourbon, cover and store in the refrigerator until it is well chilled.

3. Serve in glasses filled with ice and garnish with thin lemon or limes slices.
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