* Ginger Beef

INGREDIENTS
1 lb flank steak2 tbsp lite soy sauce2 tbsp seasoned
rice vinegar1/2 cup water2 tsp ginger, ground1 tsp garlic
powder10 slices (1" dia) fresh ginger root8 large sized
scallions2 tsp corn starch


DIRECTIONS
Combine soy sauce, rice vinegar, water, ground ginger and ground
garlic. Defrost and slice meat into 1" strips. Cut against
the grain of the meat. Put in refrigerator container and place in
refrigerator at least 20 minutes.Peel ginger root, slice into thin
wafers. Dice them up with kitchen knife. Wash scallions and
slice them into small wafers. Heat iron skillet or wok to high
temperature (400 degrees) and spray with cooking spray. When
vegetables are browned, add meat, liquid and all, to skillet or wok. Stir,
focusing on browning all of the redness from the meat. The browning
and cooking of the meat takes about 10 minutes; be sure not to run out
of liquid. If so, add 1 tbsp water at a time until no burning will
occur.Mix corn starch in small amount of water at very end of
cooking. Pour slowly and stir quickly.For a little extra cooking
time, turn down by half and let set, but don't leave it for more than 1
minute.

* Chicken Creole

needed4 medium chicken breast halves, skinned, boned, and cut into 1" strips* 1 can (14 oz.) tomatoes, cut up** 1 cup low-sodium chili sauce 1-1/2 cups green peppers, chopped (1 large) 1/2 cup celery, chopped 1/4 cup onion, chopped 2 cloves minced garlic 1 tablespoon fresh basil or 1 teaspoon dried 1 tablespoon fresh parsley or 1 teaspoon dried 1/4 teaspoon crushed red pepper 1/4 teaspoon salt


DIRECTIONS
1.Spray a deep skillet with nonstick spray coating. Preheat pan over high heat. 2.Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat. 3.Add
tomatoes and their juice, low-sodium chili sauce, green pepper, celery,
onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to
boiling; reduce heat and simmer, covered, for 10 minutes. 4.Serve over hot cooked rice or whole wheat pasta.

* Shish Tawooq

Ingredients

2 kg chicken breasts cut into big cubes
1/4 cup yogurt
The juice of 3 onions, crush the onions very finely in the food processor and strain them to take all the juice out
6 cloves of garlic crushed
2 tbsp tomato paste
The juice of 1 lime
1/4 cub oil, vegetable or oil
2 tsp chicken spices
1/2 tsp cinnamon
1/2 tbsp dry oregano
1 tsp smoked red pepper powder
Salt & pepper


Directions

We make a marinate of all the ingredients and soak the chicken cubes in it over night, the longer the better of course.

We arrange the chicken cubes in skewers with any vegetable we like and we cook over the grill. We paste the chicken with the marinate we have while it's on the grill.

* Corn Dog

Ingredients

1 cup corn meal
1 cup flour
1 tsp salt
1 pinch of black pepper
1 tsp smoked red pepper powder
1/2 tsp oregano
1/4 cup sugar
4 tsp baking powder
1 egg
1 cup butter milk
1/3 cup full fat milk
18 franks


Diretions

Mix all your dry ingredients very well, you can use the spices I used for seasoning or any other spices you like. Add the butter milk, milk and the egg and mix well. Your batter must be thick but not extremely think so, you can adjust the amount of milk you add accordingly.

Dust your franks with some flour, that will help the batter stick to them. Insert a wooden skewer into the franks and dip your dusted skewered franks in the batter until they are covered with a thick layer of batter and shake to remove all the access batter.

Fill in a deep frying pan with oil, you need your oil to be deep enough to cover the whole frank standing. Heat your oil very well and then start deep frying your corn dogs just until they're all crispy and golden on the outside.

* Bokhary Rise with Meat

Ingredients

2 ½ cups basmati rice
About 2 kg beef cut into medium sized cubes
2 ripe tomatoes cut into quarters
½ cup tomato paste
1 onion cup into quarters
1 onion finely chopped
4 bay leaves
2 pieces dry lemon (lomy)
10 pieces cardamom
2 cinnamon sticks
6 cloves
1 tsp smoked red pepper powder
Salt & pepper
The skin of one orange pealed in pig pieces
3 carrots slicked thinly
Roasted nuts & raisins for garnishing
3 cloves, 2 cinnamon sticks and 1 dry lemon (lomy) for the rice
Oil & margarine


Directions

Stir fry your beef cubes in some oil until they brown. Add the onion cut into quarters, the tomato cubes, the tomato paste and water to the meat and bring to a boil. Add all your spices and leave the meat to cook very well and the soup to thicken in flavor.

Wash your rice very well and leave it soaking in water for about 15 minutes.

In your cooking pan, add some oil and margarine and sauté the chopped onion, the carrots and the orange peals for a couple of minutes. Add to them the cloves, cinnamon sticks and dry lemon and continue sautéing them until all is tender. Add your rice and cover it with the beef stock you made earlier. Make sure you strain your soup before adding it to the rice. Leave the rice to cook very well and then transfer it to your serving plate, cover it with the meat cubes and your nuts and raisins.

* Puff Pastry Mini Fetta Spinach Pies

Ingredients

Puff pastry
400 gm frozen spinach
1/4 cub chives
200 gm fetta cheese
200 ml whipping cream
1 1/2 cup mozzarella
2 eggs
3 gloves of garlic, chopped very finely
1/4 tsp black pepper
A pinch of nutmeg
Butter


Direction

Roll out your puff pastry thin and cut it into circles, you'll fit those circles into a cup cake baking pan so make sure the circles are bigger than the whole of the pan to help the dough fit in it and rise to the edges to cover them as well. Butter the wholes in the baking pan and fit in your dough and with a fork poke wholes in the base to help any steam come out and not ruin your pies.

Prepare your filling by mixing all the ingredients very well together, make sure you squeeze all access water from the spinach before you use it in the filling. Fill your pastry cubs with the filling, just before the top and bake it in low heat until you pastry is all puffed up and golden

* Cream of Mushroom Soup

Ingredients

Fresh mushroom, any quantity you like sliced
4 cloves of garlic chopped
1/4 cup flour
1 little chicken stock
1 little whole fat milk
1/2 cup cream
Nutmeg
Salt & pepper
Butter & oil

Directions

Saute the mushrooms and garlic very shortly in oil and butter seasoning with black pepper and nutmeg. Add the flour and mix it in very well till it forms a paste. Add you chicken stock and milk, mix very well and check if you need any more seasoning. The soup will thicken when it comes to a boil. Add the cream and cook for 2-3 minutes and remove from heat.

* Oregano & Orange Roasted Chicken

Ingredients for the Chicken Marinate

2 chickens cut into quarters and with the skin
4 oranges
6 cloves of garlic, sliced
1/4 cup oil
1 tbsp oregano
1 tsp smoked red pepper powder
3 bay leaves
1/2 tsp dry ginger powder
1/2 tsp cinnamon
1 onion roughly chopped
Salt & pepper


Ingredients for the Vegetables

Baby carrots
Baby potatoes
Whole fresh mushrooms
2 onions cut into big cubes
Some oil
Smoked red pepper powder
Dry oregano
Garlic
Salt & pepper


Directions

First, marinating the chicken. To make the marinate we zest the 4 oranges and then we take their juice and slice the skins as well. We add oil, onions, garlic, red pepper powder, bay leaves, ginger, cinnamon, salt & pepper and we mix very very well till all is combined. We take the chicken pieces and massage it with our marinate just to make sure the mixture reached every part of the chicken even under the skins. We leave our chicken marinating over night and covered by the orange skins.

For the vegetables, we mix all ingredients and also leave it marinating over night but separate from the chicken.

The next day we take the chicken pieces out of the marinate and lay the over the vegetables. With a brush, we brush the chicken pieces with the marinate and put it in the oven to roast on medium heat.

When it's all brown and cooked we take it out of the over and enjooooooooyyyyy the taste :)

* Spaghetti Polonaise

Ingredients

350 gm spaghetti
350 gm minced meat
1 onion chopped
5 cloves of garlic chopped
1/2 tsp dry oregano
1 tsp paprika
A pinch of cinnamon
1 1/2 tbsp fresh oregano
4 big ripe tomatoes
135 gm tomato paste
2 bay leaves
1/2 liter vegetable stock
Salt & pepper
Olive oil


Directions

Saute the onions in olive oil adding to it 1/2 tsp dry oregano and just a pinch of black pepper. Once the onions have softened add the garlic and then the minced meat and season with black pepper and paprika. Add your fresh oregano and then just leave your meat to cook very well and brown a little which will release all the yummy taste and concentrate the flavors.

Remove the skin of your tomatoes by boiling them in hot water for just 5 minutes and then put them in freezing cold water, this will help the skin come right off. Chop your tomatoes with your knife very finely and then add it to the minced meat, add all the tomato juices as well. Add the tomato paste, the bay leaves and the chicken stock and leave it boiling on high heat until the sauce starts thickening, lower the heat then and leave your sauce to simmer and enhance all the flavors.

Once your pasta is ready and cooked add your polonaise sauce on top, garnish with anything green to invite the eyes, I used chives myself and sprinkle with Parmesan or cheddar cheese

* Crispy potato-cheese sticks

I mixed 2 potatos( peeled & boiled) with 1/2 c motzarella & 1/2 c bread crumbs , 1 egg , salt & pepper. then made them in this shape (sticks), u can also make them ball shaped.
I coated them with flour, eggs & bread crums & fried in oil.
was very delicious as a side dish

* Macaroni & vegetables in cream sauce

I boiled vegetables togetehr till cooked & boiled pasta.
I added 1 Tspoon flour + 1 c whippingcream + 1 c milk + 1 c water (u don't have to add water it's according to the amount u have), I heated them all then added the pasta & veggies & it's done

* Lentil soup

ingredients:
I boil together:
1 c lentils
1 carrot
1 onion
1 garlic clove
1 zucchini
1 potato
1 tomato
salt & cumin

I mix them after cooking with hand mixer & it's done

* Italian Orzo Pasta with Tomatoes, Spinach & Olive Oil

Ingredients

500 gm orzo pasta (lesan 3asfor)
400 gm frozen spinach (it's better to use fresh spinach for the crunch but I couldn't find any!)
3 big tomatoes, cubed
4 garlic cloves, chopped
1/4 cup olive oil
1/2 tsp paprika
1/2 tsp oregano
Salt & pepper
2 cups chicken or vegetable stock


Directions

Boil the pasta in water, salt & some olive oil. In another pan, heat the 1/4 cup olive oil with the garlic and once it starts heating up add your tomatoes. Once they have sauteed for 2-3 minutes add your spinach and then the pasta. Mix very well and season with all the spices, let it cook for about 5 minutes then add the chicken stock, cook for another 5 minutes and then serve hot, garnish with anything you like and you can grate some Parmesan cheese on top with some extra olive oil

* Rosemary Mashed Potatoes with Cheddar Cheese Stuffing

6 big potatoes
1 1/2 cup whipping cream
1/2 cup milk
3 tbsp butter
1 tbsp rosemary
1 tsp garlic, finely chopped
1 magi cube
1/2 tsp paprika
Salt & pepper
1 1/2 cup grated yellow cheddar cheese


Directions

Peel you potatoes, cut into cubes and boil them until it's very soft. In a saucepan add the cream, milk, butter, garlic, rosemary, magi and all spices and leave them to simmer on very low heat. Once your potatoes have cooked drain them from water and return to heat add the hot cream mixture to it. Mash the potatoes with a potato masher until every thing is smooth and very well combined. Bring a shallow baking dish and add to it a layer of mashed potatoes. With your spoon try to make a hole in the middle and add your grated cheddar into this hole. Cover the cheese with the rest of the mashed potatoes and smooth the top adding just a little bit of oil to help it brown. Bake in high heat just until the cheese is fully melted and the top is golden brown.

* Vegetable Sheppard Pie

Ingredients


For the Vegetables Mix

1/2 cup carrots cubed
1/2 cup green beans
1/2 cup white beans
1/2 cup snap beans
1/2 Corn
1 cup fresh mushrooms sliced
1 cup cornflower
2 onions cubed
3 garlic cloves, chopped
1/4 cup flour
1/2 liter chicken or vegetable stock
100 ml whipping cream
1 tsp oregano
1/2 tsp paprika
Pinch of nutmeg
Salt & pepper
Oil & butter


For the Potato Crust

6 potatoes peeled and cubed
100 ml whipping cream
3 chopped garlic cloves
Pinch of nutmeg
Salt & pepper
Cheddar and mozzarella cheese mixture
Butter


Directions

Add oil and butter to your pan and saute your onions, add the vegetables starting with the carrots then the green beans, the snap beans, the cornflower, the mushrooms, the corn and last the white beans. Season with all spices and when they cook add the flour and mix it will till the butter and oil soak it all. Add the chicken stock and bring the mixture to a boil so it'd thicken, add the cream and let it cook for 10 minutes, remove from heat and set aside.

For the potato crust, boil your potatoes in water until they're completely soft. Drain the potatoes from all water and return to the cooking pan adding the butter, cream, garlic and all spices. Smash the potatoes with a potato smasher very well until all mix very well.

Add the vegetables mixture to your baking dish and then cover it with the potato crust, sprinkle the top with the cheese mixture and small butter cubes and let it bake till it golden brown

* Tuna Mold

Ingredients (make two molds)

Toast, all edges removed
3 cans of tune drained fro the oil
2 boiled eggs, chopped
2 tomatoes, de-seeded and cubed
2 green peppers cubed
1/2 cup green olives chopped
1/4 cup green onions chopped
2 cloves of garlic finely chopped
2 tbsp fresh green mint chopped
1 tbsp fresh oregano
1/4 cup mayonnaise
1 tbsp mustard
Juice of 2 limes
A pinch of black pepper
1 tsp paprika
1/2 tsp dry oregano


For Garnishing

Chives or parsley
Lemon slices


Directions

Mix all ingredients together and set aside. In your mold start arranging a layer of bread and brush it very lightly with mayonnaise, add the tuna mixture and then repeat till you have 3 layers of bread and two layers of tuna. Turn the mold upside down into your serving dish and brush the surface with mayonnaise, garnish with the chives of parsley and the lemon slices and serve with pickles.

* Honey Chicken

c Brown Sugar1/4
c Ketchup1/4
c Honey1T
Soy SauceSalt and pepper to tasteMix all of the above in a resealable gallon-sized plastic bag.(Open the bag.) Add the chicken breasts, close the bag and shake/squish/knead 'till that tasty goodness is all over the chicken.Place in refrigerator to marinade for 1+ hours (the longer the better of course

* Shish Barak with Yoghurt Recipe

Preparation time : 10 minutes
Cooking time : 15 minutes

Ingredients (Serves 5 persons)

6 cups yoghurt or 1½ kg
1 egg yolk, beaten
2 tablespoons corn flour, dissolved in the egg yolk and ½ cup or 125ml of water
2 cloves garlic, crushed
½ cup coriander leaves, finely chopped
2 cubes MAGGI® Chicken Bouillon
½ teaspoon white ground pepper
500 g ready-made shish barak

Preparation

Place the yoghurt in a large saucepan and add the MAGGI® Chicken Bouillon cubes with the corn flour. Stir the ingredients well until thoroughly mixed.

Place the pot on low heat until the yoghurt begins to boil. Keep on stirring continuously in the same direction.

Add the crushed garlic and coriander, leave the sauce to simmer while the saucepan is uncovered for 10 minutes.

Meanwhile, bake the shish barak in hot oven until they have a golden color.

Gently add the shish barak to the yoghurt sauce and serve.

Nutritional Information

Preparation time : 10 minutes
Cooking time : 15 minutes
Fats : 19.00 g
Protein : 21.00 g
Carbohydrate : 58.00 g
Energy : 481.00 Kcal

* Moroccan-spiced lamb triangles recipe

Preparation Time 20 minutes
Cooking Time 30 minutes
Makes 20

Ingredients

1 tbs olive oil
1 small brown onion, halved, finely chopped
1 garlic clove, crushed
1 1/2 tbs Middle Eastern spice (harissa) mix (McCormick brand)
250g lamb mince
50g (1/4 cup) finely chopped dried dates
40g (1/4 cup) toasted slivered almonds (Ducks brand)
70g (1/4 cup) natural yoghurt
1/4 cup coarsely chopped fresh coriander
Salt & freshly ground black pepper
20 sheets filo pastry
80g butter, melted
1 tbs caraway seeds

Method

1. Heat the oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the spice mix and cook, stirring, for 2 minutes or until fragrant. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until golden brown. Remove from heat. Add the dates, almonds, yoghurt and coriander, and stir to combine. Taste and season with salt and pepper. Set aside for 15 minutes to cool.

2. Place the filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted butter and fold lengthways into 3 to make a 5cm-wide strip of pastry. Place 1 tbs of the mince mixture on the narrow edge closest to you. Use your fingers to hold the mince in place and fold the bottom right-hand corner over diagonally to cover filling. Continue folding on the diagonal until the end of the pastry strip is reached and a triangle forms. Place on a baking tray. Repeat, with the remaining pastry, melted butter and filling, to make another 19 triangles.

3. Preheat oven to 180°C. Brush triangles with any remaining melted butter and sprinkle with caraway seeds. Bake in preheated oven for 15 minutes or until triangles are heated through and pastry is golden brown. Remove from oven.

4. Arrange triangles on a large serving platter and serve immediately

* Chicken Stew with Beans Recipe

Ingredients

1 tsp paprika
1 tsp cumin
1 tsp dried coriander
1 tsp pepper
salt
½ cup flour
1 chicken (divided into 4 parts)
1 Tbsp olive oil
1 onion, minced
4 garlic cloves, crushed
1 tsp rosemary
2 cups tomato, diced
¼ kilo pumpkins, sliced into cubes
¼ kilo potatoes, cubed
2 cups chicken stock
1 cup white beans, boiled

Method

• Combine paprika with cumin, coriander, pepper, salt and flour then stir well.
• Coat the chicken pieces with seasoned flour. Be sure to shake to remove excess flour.
• Heat oil in a frying pan then add the chicken, onion, garlic and rosemary.
• Combine the tomato, pumpkins and potatoes to the pan then add the stock.
• Leave to simmer then add beans.
• Cover the pan and place in the oven.
• Serve hot.

* Moroccan vegetable nut roast recipe

Ingredients

10 shallots
1 butternut squash
2 red peppers
1 medium aubergine
3tbsp olive oil
1tsp ground coriander
1tsp paprika
tsp cinnamon
2 cloves garlic, crushed
5cm (2in) piece of ginger
400g (13oz) can chickpeas, drained
handful coriander, chopped
125g (4oz) peeled almonds, toasted
125g (4oz) shelled pistachios
75g (3oz) butter, melted
1x 200g (7oz) packet filo pastry

Preparation

Heat the oven to Gas 4, 180°C, 350°F. Butter a 28cm (11in) loose-bottomed flan tin. Cut the shallots into wedges, deseed and dice the pumpkin, cut the red pepper into strips and dice the aubergine. Mix together with the olive oil, spices and garlic, toss well, place in the oven in a roasting tin and cook for 20 minutes.

Peel and finely dice the ginger and mix in a bowl with the chickpeas, chopped coriander, toasted almonds, and pistachios. Stir this mix into the roasted vegetables when they are cooked.

Lay two sheets of filo pastry in the flan tin. Use a pastrybrush to brush with melted butter. Add two more sheets and butter. Repeat until all are used.

Add roasted vegetables, then fold over the excess pastry in generous folds and crinkle. Brush with the remaining butter and place in the oven to bake for 40 minutes. Remove from oven, carefully remove from the tin and serve.

* Quails with Spicy Red Sauce and Cumin Rice

Ingredients

2 tablespoons vegetable oil
8 quails, washed and cut into halves lengthwise


For the rice:

2 tablespoons ghee
2 medium onions or 250 g, sliced
1 medium carrot or 150 g, cut into small cubes
2 tablespoons cumin seeds
3 cubes MAGGI® Chicken Bouillon
4½ cups water or 1125 ml
2½ cups basmati rice or 500 g

For the spicy red sauce:
2 medium tomatoes or 300 g, peeled and pureed
2 tablespoons tomato paste
2 cloves garlic, crushed
1 teaspoon white vinegar
1 cube MAGGI® Chicken Bouillon
¼ teaspoon chili powder

Preparation

Heat oil in a large pan and fry quail pieces from both sides until they are golden brown in color from outside and cooked from inside (season quail with salt and black pepper before frying). Remove from oil and set aside.

Heat ghee in a pot and sauté onion slices until they become tender. Add carrot and cumin seeds and stir for seconds.

Add MAGGI® Chicken Bouillon cubes and water. Bring to boil with occasional stirring.

Add the rice and stir occasionally to boil again then cover and let it cook on low heat for 15-20 minutes or until rice is cooked.

Meanwhile, combine all sauce ingredients in a medium saucepan, stir to boil then simmer over low heat for 3-4 minutes or until sauce is slightly thickens. Add the fried quail to the sauce and simmer for few minutes.

* Mushroom salad

Ingredients:
1 head broccoli separated into small flowers
1 cup mushroom shopped slices
1 small carrot shredded
2 tbs pesto cream sauce
1 ts salt
1 ts ground black pepper
3 tbs extra olive oil
preparation:

Preheat the oven on broil.
Place the broccoli, mushroom in a resealable bag. Add the oil, salt and black pepper, close the bag and shake to mix.
Pour into a tray and broil for 15 minutes with stir after each 5 minutes.
Serve with pesto cream sauce and decorate with carrot.

* Syrian Tabouli

Ingredients
1 cup of tap water
1/2 cup of white bulgur NO:1
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1 cups finely chopped flat-leaf parsley
1/4 cup chopped fresh mint
2 tomatoes, diced
4 scallions, finely chopped
1 lettuce wraps finely chopped flat
Preparation
Combine water and bulgur in a small saucepan, and let stand until the water is absorbed and the bulgur is tender, 15 minutes or according to package directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl.
Combine lemon juice, oil, salt and pepper in a small bowl. Add parsley, mint, tomatoes, lettuce wraps and scallions to the bulgur. Add the dressing and toss. Serve at room temperature.

* Foul with Tahini

Ingredients:
1 Can fava beans 16oz
2 Large minced Garlic
1 tsp of salt
1 tbsp Tahini
1/2 Cup lemon juice
1/2 cup chopped tomato
1/2 cup chopped parsley
1/2 tsp cumin
1 tsp cayenne pepper
1/4 cup extra virgin olive oil
Preparation:
In a pot warm up the fava beans .
In a large bowl place minced garlic, salt, Tahini, lemon juice, cumin and combine with fork.
Add the water which in the can and stir.
Add the beans then mix with a spoon. Top with freshly chopped parley, tomato, olive oil and cayenne pepper. Serve with pita bread

* Parmesan-Pesto Cheese Straws

Cooking Time: 30 - 45 mins
Serves: 12

INGREDIENTS
1 x pack ready-made all butter puff pastry (approx. 375g)
plain flour, for dusting
2 rounded tblsp Sacla' Classic or Organic Basil Pesto
2 rounded tblsp Sacla' Sun-Dried Tomato Pesto
110g Cheddar, roughly grated
25g Parmesan, finely grated
1 egg yolk, beaten

INSTRUCTIONS
First of all dollop each pesto onto separate pieces of kitchen paper to soak up any excess oil.

Cut the pastry into quarters and on a lightly floured surface roll each one out to make approx. 16cm x 18cm rectangles. Spread 2 of the pastries with the basil pesto and the others with the tomato pesto, taking it right to the edges.
Next, sprinkle the Cheddar and the Parmesan over the pastries and lightly press down with your hand to make the cheeses stick to the pesto.

Cut the pastry into ½ cm wide strips - the mixture should make about 48 straws. Take each strip and twist each end in opposite directions until it is evenly twisted. Lay them well spaced apart on baking trays and then brush the plain part of the pastries with the beaten egg. Ideally leave to chill for 30 minutes, but if you can't wait, bake the straws in a pre-heated oven (190˚C, 375˚F, Gas Mark 5) for 8-10 minutes until crisp and golden
.

* Meatball, Tomato and Red Onion Skewers

Cooking Time: 15 - 30 mins
Serves: 4

INGREDIENTS
For the Meatballs
1½ slices thick white bread, crusts removed
6 pork sausages, skins snipped & meat removed
1 small red onion, peeled & very finely chopped
2 heaped tblsp roughly chopped Italian flat-leaf parsley
2 level tblsp Sacla' Fiery Chilli Pesto, plus extra for serving (or for a non-spicy option use Sacla' Roasted Pepper Pesto instead)
salt
For the skewers
8 large sun-blushed tomatoes
2 medium red onions, peeled & cut into 8 wedges through the root
olive oil, for brushing
8 wooden skewers soaked in water for at least 30 minutes to prevent them from burning.

INSTRUCTIONS
Prepare these skewers in advance then whack them onto the barbecue or under the grill when you're ready to cook them.

Whiz the bread in a food processor to make fine crumbs - you need 12 rounded tablespoons.

In a bowl, mix the sausage meat, crumbs, onion, parsley, chilli pesto and some salt well and shape into 20 balls.

Thread the meatballs, tomatoes and red onions on to the skewers, alternating them as you do. Brush with oil and place them on a baking tray.

Grill or barbecue for 12-15 minutes, turning, until the meatballs are cooked through and the onions are tender. For added heat, serve with some extra chilli pesto. Buonissimo!
.

* Trio of Dips

Cooking Time: Up to 15 mins
Serves: 4

INGREDIENTS
Basil Pesto Sour Cream dip
½ x 190g jar Sacla' Classic or Organic Basil Pesto
150ml sour cream
few toasted pine nuts, optional
Vine-ripened Tomato and Chilli Mayonnaise dip
½ x 190g jar Sacla' Vine-Ripened Tomato & Chilli Stir Through (for a non-spicy version try Sacla' Oven Roasted Tomato & Rocket Stir Through instead)
150ml mayonnaise
few sun-blushed tomatoes, roughly chopped
Aubergine pesto, Olive & Red Onion dip
190g jar Sacla' Char-Grilled Aubergine Pesto
8 pitted black olives, roughly chopped
1 level tblsp finely chopped red onion
1 level tblsp roughly chopped Italian flat-leaf parsley

INSTRUCTIONS
This trio of dips is so delightfully simple there's really no excuse not to get your friends round and indulge.

Lightly swirl the basil pesto into the sour cream, spoon into a bowl and scatter with the pine nuts.


Mix the tomato-chilli sauce into the mayonnaise, spoon into a bowl and scatter over the sun-blushed tomatoes.
Spoon the aubergine pesto into a bowl, then scatter with the olives, red onion and parsley.

Perfect served with breadsticks, crostini or handfuls of your favourite crisps.
.

* Linguine with Basil Pesto & Tomatoes

Cooking Time: 15 - 30 mins
Serves: 4
Classic Basil Pesto

Ingredients:

450g linguine
190g jar Sacla' Classic or Organic Basil Pesto
4 plum or salad tomatoes, roughly chopped
1 heaped tblsp roughly chopped flat-leafed Italian parsley
small handful rocket leaves, to serve
Parmesan shavings, to serve (optional)
salt & freshly ground black pepper

Instructions

Put a large pan of salted water on to boil for the pasta and cook the linguine according to the pack instructions.

Drain the pasta in a colander and return it to its pan. Add the pesto, tomatoes and parsley and season to taste. Lightly toss to combine, divide between warm pasta bowls, scatter over the rocket and Parmesan if using and serve straightaway. Simply delicious!
.

* Pesto Roast Chicken with Garlic and Parmesan

Pesto Roast Chicken with Garlic and Parmesan

Cooking Time: 1 hr +
Serves: 6
Classic Basil Pesto
Ingredients

small handful lemon thyme
2kg free-range or organic chicken
1 tblsp olive oil
1 large clove garlic, peeled & crushed
190g jar Sacla' Classic or Organic Basil Pesto
1 heaped tblsp finely grated Parmesan
salt & freshly ground black pepper
Instructions

Preheat the oven to 200°C, 400°F, Gas Mark 6.

Put the thyme in the centre of a large roasting tin, place the chicken on top, then rub generously with the olive oil and garlic and season with salt and pepper. Cover with foil.

Roast the chicken on the middle shelf of the oven for 1¼ hours, basting with the juices once or twice. Remove the foil, spoon over the pesto and scatter with the Parmesan. Return to the oven and bake for a further 15 minutes. The chicken is ready when it's golden brown all over and the juices run clear when you poke one of the thighs with a small fine skewer.

Once cooked to your liking, remove from the oven and loosely cover with a clean piece of foil. Leave to rest for 15-20 minutes before carving.
.