Ingredients

• 115 ml lemonade
• 20 ml vodka
• 15 ml lychee liqueur
• 8 ml blue Curacao
• A slice of lemon
• Crushed ice or ice cubes

Instructions

1. Place ice cubes or shavings into a cocktail shaker and then pour the vodka, lemonade, blue Curacao and lychee liqueur on top.
2. Cover the shaker and shake the liquids until the outside of the container becomes frosted.
3. Prepare a chilled martini glass and garnish it with a lemon slice.
4. Strain the cocktail into a the glass and serve cold.

Ingredients:

• 1 grapefruit
• 1/3 cups of soft non-hydrogenated margarine
• ½ cup of packed brown sugar
• 2 eggs
• 1 teaspoon of vanilla
• 2 1/3 cups of whole-wheat flour
• ½ teaspoon of baking powder
• ½ teaspoon of baking soda
• ¼ teaspoon of crushed aniseed
• ¼ cup of dried cranberries

Directions:

1. Prepare the grapefruit by scrubbing them with soapy warm water and patting them dry. Remove rind from it by using a rasp or zester and with a serrated knife cut the ends and white pith off the fruit before putting in inside a food processor to puree it. Pour the puree in to a fine mesh strainer and scoop out the pulp.
2. Beat sugar and margarine together until fluffy in a large bowl using an electric mixer. Beat in the eggs next and then add vanilla to the mixture. Finally add the fruit pulp and grated rind and beat the mixture again till combined well.
3. Whisk together bran, baking powder, baking soda, flour and aniseed in a different and then stir in to the margarine mixture with cranberries until soft and sticky dough is formed.
4. Divide the dough in half and roll each piece in to 12 logs; place these on large baking sheets lined with parchment paper.
5. Bake in a 350 degrees Fahrenheit oven for 25 minutes or until firm to the touch and golden brown. Remove from the oven and allow to cool for 15 minutes before transferring them to a cutting board and cutting thick slices.
6. Stand the biscotti slices upright on the baking sheet and return to the oven till golden and crisp which should take about 20 minutes. Let them cool completely and they will be ready to eat.

Ingredients

• 90 g chopped dates
• 2 g chopped pecans
• 170 g chocolate chips
• 3 g baking soda
• 150 g sugar
• 2 g salt
• 125 g all-purpose flour
• 75 g shortening
• ½ egg
• 180 water

Instructions

1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
2. In a bowl, mix the dates and a teaspoon of baking soda.
3. Boil the water and then add it to the dates and baking soda mixture. Allow the mixture to cool down.
4. In another bowl, mix shortening with the sugar and egg. Once the mixture becomes smooth, add flour, salt and remaining baking soda.
5. Mix both the dates mixture with the creamed mixture well. Pour the final product into a greased baking pan. Sprinkle the top with some sugar, chocolate chips and nuts, and then bake the mixture for 30-35 minutes.
6. Allow the cake to cool down before cutting it into rectangles and serving it.

Cooking Time: 50 minutes

Number of Servings: 8

Culinary Tradition: US/Canada

Ingredients:

• 4 chicken breasts (total 500g) that have been skinned, made boneless and cut in half
• 2 tablespoons of almonds or pine nuts that have been chopped
• ¼ cup of black olives that have been flattened and pitted
• ½ cup of dried apricots that have been cut in half
• ½ teaspoon each of cumin, turmeric, ginger and cinnamon that is ground and dried.
• A handful of fresh coriander that has been chopped.
• 1 cup of whole-wheat couscous
• 1 cup of chicken broth

Directions:

1. Place the chicken pieces on a cutting board and cover these with a plastic wrap; flatten them slightly with the help of a rolling pin or meat mallet.
2. With the stove on medium-high heat, heat 1 teaspoon of olive oil in a frying pan and then cook the chicken in it; 2 minutes per side after which the pieces should be taken out and kept on a plate.
3. Heat 1 teaspoon of olive oil in a frying pan again and sauté in it onions and spices for about 2 minutes or till they are soft. Add in the chicken broth, olives and apricots, simmer without covering for about 5 minutes. Put the chicken back in the pan and cook for another 5 minutes.
4. Simultaneously, add the couscous to boiling 1 ¼ cups of boiling water, let stand for 5 minutes, fluff with a fork and add almonds. Put this on a platter and top with chicken and coriander and the dish is ready to serve.

Ingredients:

• 4 whole-wheat pita bread
• Extra-virgin olive oil – 2 tablespoons
• Arugula – 4 handfuls
• Parmesan cheese – 2 tablespoons
• Large grated garlic cloves – 2 pieces
• Salt and pepper – to taste
• Skinless chicken breast that has been grilled and thinly sliced – 1 (226g)
• Feta cheese – ¼ cup
• Halved grape tomatoes – 20
• Quartered artichoke hearts – 4
• Pitted and halved kalamata olives – 20

Directions:

1. Preheat the barbeque grill to high.
2. Brush both sides of the pita bread lightly with olive oil and put these aside.
3. Put together in arugula, parmesan cheese, olive oil and garlic in a blender and blend to make arugula pesto; addition of about 2 tablespoons of water may be necessary to loosen the pesto. Add salt and pepper to taste.
4. Place the pita bread on the preheated barbeque and grill for about 2 minutes or till they are lightly toasted.
5. Turn the pita bread and top with equal amounts of chicken, arugula pesto, tomatoes, feta cheese, kalamata olives and artichoke hearts.
6. Let the bread grill for 2-3 minutes or until the bottom is crispy and the pizza is ready to serve.

Ingredients:

• 2 cups of fresh strawberries
• 1 sheet of gelatin
• ¾ cup of sugar
• 2 teaspoons of grated lemon rind
• ½ cup of freshly squeezed lemon juice
• 1 tablespoon of extra light olive oil
• 1 large sized egg
• 1 1/3 cup of plain fat free yogurt

Directions:

1. Hull and thickly slice the strawberries.
2. Take ¼ cup of chilled water in a small bowl and sprinkle the gelatin over it; allow it to stand and soften for about 5 minutes.
3. Take a medium sized saucepan and place in it ¼ cup of water, lemon rind, lemon juice, oil, sugar and the egg and whisk these till they have combined together properly. Cook and constantly whisk this mixture over low heat till it hot which should take about 5 minutes. Whisk in the pre-softened gelatin and cook for another 1 minute or till the gelatin has dissolved.
4. Transfer the mixture to a bowl and cool to room temperature, whisking every now and then. Add in the yogurt, whisk and alternately layer the lemon mousse and strawberries in bowls to chill until set which takes about 3 hours and the dessert is ready to serve.

Ingredients (Serves 1 person)

• 1 avocado
• 1 lime
• 1 tomato
• 1 red onion
• 5-6 bunches of fresh coriander
• 20 ml red wine vinegar
• 30 ml olive oil
• 180 gr swordfish
• 2 bay leaves
• 2 cherry tomatoes
• ½ red bell pepper
• ½ lemon
• Seasonal greens
• Salt and black pepper to taste

Instructions

Add the ingredients on the skewer in the following order: cubed red bell pepper, cubed swordfish (approximately 30 gr), 1 bay leaf, ½ lemon slice, swordfish, cherry tomato,

swordfish, and red bell pepper. Season it with salt and pepper, sprinkle with olive oil, and cook it on the grill until each side gets grill marks (approximately 1 minute on each side).

To prepare the avocado salad, cut the avocado in half and remove the pit. Dice the avocado without removing the peel. Scoop the flesh into a mixing bowl and add lime juice from one lime to prevent the avocado from turning brown. Add the diced tomatoes, red onion, and fresh coriander leaves, and season with red wine vinegar, olive oil, and salt.

To prepare the seasonal greens, mix the greens in a bowl with red wine vinegar, olive oil, salt, and pepper. Put two swordfish skewers, avocado salad, and seasonal greens on a plate and serve.

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When the cake is still in the oven, gently prod the top with a finger. If it springs back, it should be done.

Alternatively use a skewer or thin knife and push it into the cake. If the knife comes off clean the cake is done. If mixture still sticks to the knife, it isn’t.

The only caveat here is that the state of the cake in the oven depends on the kind of cake you’re doing. For example, many denser cakes, like brownies and fudge cakes won’t necessarily spring back to the touch. Fruit cakes tend to not react when prodded. Here you need to use the knife method.

Once removed from the oven, give the cake a few minutes to cool and set. Then run a palette or butter knife around the edge to free it from the tin. If you lined the bottom of said tin with baking parchment, you should be able to turn the cake out onto a cooling rack right away.

To prevent the cooling rack indenting the cake, sit a clean tea towel over it and sit the cakes on that.

If the base of the cake sticks, get a fish slice and run it under a corner of the cake. Work it round until the whole cake is free, then turn it out.

If bits of the cake do break off, they can always be patched back in if you’re going to use icing or jam. Just use it as a “cement” to stick the parts of the cake back together.

You will need:

• Cake tins
• Pastry brush
• Baking parchment
• Scissors
• Melted butter

Use the pastry brush to cover the inside of each tin with the melted butter. Make sure every inch of the surface is completely covered. If you want a lower fat version, use a light oil instead of butter.

Cut a circle of baking parchment that measures slightly smaller than the base of the cake tin. You can either use the base of the tin to draw a template with the pen pointing in and cut inside, or guess. Once the paper is cut, line the bottom of each tin with it.

Job done! Your cakes should never stick to the tin again!