Honey Roasted Almonds

These honey roasted almonds are a real nutty treat. Roasted whole almonds coated with a combination of honey, sugar and salt. Sweet, salty, and crunchy! Almonds are a super food and highly beneficial. So enjoy them in moderation or they would have a negative impact on your waistline.

Recipe Source: Cooks

• 50 g Sugar
  
  
• 1/2 tsp Salt
  
  
• 2 tbsp Clear honey
  
  
• 2 tbsp Water
  
  
• 2 tsp Olive oil
  
  
• 300 g Almonds, skin on
  
  

1. Place almonds in a single layer in a baking sheet and bake at 180C/350F for 15-20 minutes, stirring occasionally, until the nuts are tan to light brown in colour. Thoroughly mix the sugar and salt in a bowl. Set aside.
   
   
2. Mix the honey, water and olive oil in a heavy saucepan and bring to the boil over medium heat. Add in the roasted almonds and cook and stir constantly until all of the liquid has been absorbed, about 5 minutes.
   
   
3. Transfer the almonds to a large bowl. Sprinkle the sugar mixture over and toss until they are evenly coated. Spread the almonds out on a parchemet paper. When cool, store at room temperature in an air-tight container for up to two weeks.

Fish Wraps with Tzatziki and Rocket Salad

This easy and delicious recipe is a combination of oven-roasted fish strips, rocket salad and tzatziki wraps. Great for a quick and easy lunch time treat and it also makes a super party food.

• 400 g Skinless white fish fillets, cut into strips
  
  
• 1/2 tbsp Lemon zest, finely grated
  
  
• Salt and black pepper
  
  
• Some breadcrumbs
  
  
• 1 Egg white, lightly beaten
  
  
• 1-2 tbsp Olive oil
  
  
• 4 Small flour tortillas
  
  
• Rocket leaves or iceberg lettuce
  
  
• Some red onion rings
  
  
• Small flour tortilla

1. Preheat the oven to 200C/400F. Sprinkle the finely grated lemon zest over the fish strips, then season with salt and pepper. Dip the fish strips into the egg whites, then coat with breadcrumbs and place on a baking sheet. Spray the coated fish strips with olive oil, then roast for 3 to 4 minutes on each side or until fish cooked and breadcrumbs are golden and crispy.
   
   
2. While fish cooks, wrap tortillas in damp towels and microwave on high 45 seconds until pliable. To assemble the wraps, place a handful of rocket lettuce onto a tortilla, leaving a 2-inch border at the bottom. Top evenly with 3-4 fish strips, onion rings, and a good dollop of tzatziki. Fold the bottom edge up, and roll from one side to the other, encasing the filling.

Gyro Greek Sandwich

Gyro (yee-roh) is a Greek sandwich specialty. It is typically made of pork meat rolled into a large piece of flatbread or pita. Other versions made with beef, lamb, chicken, and sometimes turkey, are adaptations of the Turkish "Döner Kebap" or "Shawarma", which is a popular fast food across the Middle East and NEVER made with pork. Inside the pita, salad, pickles, hummus and even French fries are added.


I am sending this to WIN S365s SANDWICH CONTEST!

	Gyro Seasoning
400 g Chicken thighs or breast, boneless and skinless 6-8 Homemade pita, (or Turkish pide) 1/2 cup Tzatziki angiesrecipes Salad mix (Tomato, cucumber, onion, etc.)	1 tsp Sweet paprikaangiesrecipes 1 tsp Salt 1 tsp Cumin angiesrecipes 1 tsp Garlic powderangiesrecipes 1 tsp Oregano angiesrecipes 1 tsp Basil angiesrecipes(optional) 1 tsp Black pepper (optional) 1/2 tsp Marjoram angiesrecipes(optional) 1/2 tsp Parsley angiesrecipes(optional) 1/3 tsp Chilli powderangiesrecipes(optional)

1. In a small bowl combine all the ingredients of the gyro mix
   
   . Slice the chicken of the grain and add in the seasoning mix. Rub it into the meat with your hands. Cover with a plastic wrap and chill overnight or at least 3 hours.
   
   
2. Remove meat from the refrigerator and grill in a roasting pan in the oven until crispy. Or dry fry (without any oil) in a non-stick skillet until browned and slightly crisp.
   
   
3. Slice the pita from the top open to create a pocket. If it is a long oval pita, then slice each pita open in half so that it forms 2 small pockets. Gently open the pocket and fill with the tzatziki, salad and meat.

Chickpea Butternut Pumpkin Patties

Chickpeas have a delicious nutty taste and buttery texture. Pumpkins are naturally low in calories and fat, rich in vitamin A and an excellent source of fiber. The match of chickpeas and pumpkins, for me, is the match made in heaven.

Not only are they delicious, healthy, and loaded with nutrients, but they could also be used to make a variety of healthier holiday or daily treats. These patties are very easy to make and bursting with flavours.

• 400 g Butternut pumpkin puree©angiesrecipes
  
  
• 150 g Chickpea puree
  
  
• 350 g Glutinous rice flour
  
  
• 25 g Honey
  
  
• 450 g Poppy paste©angiesrecipes
  
  
• Some corn oil

1. Place butternut pumpkin puree, chickepea puree, glutinous rice flour and honey in a bowl. Mix with your hand until you have a smooth dough. Add more glutinous rice flour if needed.
   
   
2. Divide it into 35 portions, each about 26 grams. Shape each into a ball. Divide the poppy paste into 35 portions too. Roll each pumpkin dough into a round, fill the center with poppy paste, and then seal to enclose the filling. Lightly press it down to flatten the ball.
   
   
3. Heat up a skillet with some corn oil and pan fry patties over the low-medium heat until golden brown.

Sloppy Joe

A sloppy joe is an American dish of ground beef, onions, sweetened tomato sauce or ketchup and other seasonings, served on a hamburger bun.

1 tbsp Olive oil 2 Garlic cloves, minced 2 Shallots, chopped 1/2 Green bell pepper, diced Salt and freshly ground black pepper

450 g Ground beef 180 g Tomato sauce 100 g American barbecue sauce 2/3 tbsp Worcestershire sauce 1 tsp Hot sauce 4 Homemade burger buns, split, toasted, and buttered

1. Heat the olive oil in a large skillet. Add in minced garlic, shallots, and green bell pepper. Stir until fragrant and tender, about 3 minutes. Season it with salt and black pepper.
   
   
2. Add the ground beef to the vegetables. Stir and cook about 5 minutes, until the meat is no longer pink and fully cooked. Add tomato sauce, barbecue sauce, Worcestershire, and hot sauce into the skillet. Stir to combine. Simmer until thickened.
   
   
3. To serve, spoon and pile sloppy meat onto the toasted, buttered bun bottoms and cover with bun tops with your favourite side dish or pickles.

Sloppy Joe 番茄酱牛肉碎汉堡

Flour Tortilla

The maize tortilla is somewhat thicker and heartier in texture, while the wheat version is less easily broken, due to its elevated gluten content.

Recipe Source

• 240 g German #550 flour
  
• 1 tsp Salt
  
• 1 tsp Baking powder
  
• 2 tsp Salad oil
  
• 180 ml Water at 45C/110F
  

1. In a mixing bowl whisk together flour, salt, and baking powder. Add in salad oil till the mixture resembles cornmeal. Pour in water and mix till dough can be gathered into a ball. Place it on a lightly floured board and knead for 2 minutes until the dough has become smooth and soft. Cover it with a plastic wrap and let rest for 15 minutes.
   
2. Divide the dough into 9 even portions. Cover and set aside for a further 20 minutes. Dust the work surface with flour. Pat each of dough into a circle and roll out the tortilla, working from the center out, until you have an 8-inch tortilla.
   
3. Heat up a skillet until very hot. Place in the tortilla and cook until it begins to blister. Allow it cook for 20 seconds, flip and let the other side cook for another 20 seconds. Once they are done it should have lots of nice brown speckles. Remove the tortilla and wrap it in a napkin. Repeat until all tortillas are cooked.

Flour Tortilla 小麦薄饼