Tomato Fig Salsa

The combination of dried figs, tomatoes, red onions, and honey vinaigrette gives this salsa a very pleasant slightly sweet tang that pairs perfectly with roasted meat or seafood.

	Honey Vinaigrette
180 g Ripe tomatoes, deseeded and finely diced 50 g Cucumber, diced 1 Small red onion, finely diced 50 g Dried fig, finely diced 1-2 tbsp Flat parsley	2 tbsp White wine vinegar 4 tbsp Olive oil 2/3 tsp Honey Salt and black pepper to taste

1. To make the dressing, mix all the ingredients together in a small bowl.
   
2. To make the salsa, place diced tomatoes, cucumbers, red onion, fig and parsley in a large bowl. Pour in the dressing and gently mix until combined, then taste and adjust seasonings. Store the salsa in the fridge until ready for use.

Caramel Walnut Slices

Caramelized walnut halves are encased in a buttery shortbread crust and topped with cut-out cookies. Extremely delicious and addictive.

Crust	Filling
190 g All purpose flour 120 g Butter, diced 60 g Sugar Pinch of salt 1 Egg	150 g Sugar 220 g Walnut halves, roughly chopped 50 g Honey 70 ml Heavy cream

1. Combine all the ingredients of the crust in a bowl until the dough forms together. Wrap the dough with a plastic film and chill for at least 30 minutes.
   
2. Melt the sugar in a saucepan on medium heat until the sugar caramelizes. Stir in chopped walnuts, honey and heavy cream. Cook until the mixture well combined. Remove from heat and set aside.
   
3. Preheat the oven to 190C/375F. Remove the dough from the fridge and press 3/5 of dough firmly on the bottom and sides of a 25 x 20 cm baking pan lined with a parchment paper. Spread the caramelized walnuts into the crust. Top the walnuts with the remaining
   
4. Roll out the rest of the dough about 2cm thick on a lightly floured work surface. Use cookie cutter to press out the cookies. Arrange the cookies on the top of caramelized walnuts. Bake for 25 minutes until nicely golden brown. Cool and cut into 12 slices.

Belgian Endive Salad with Avocado and Orange

This is basically a clean-out-fridge salad. So depending on what whatsoever greens or leftover in the fridge, you can mix and match so many different ingredients to make delicious and light meals.

Dressing	Salad
50 g Plain yogurt 1 tbsp Walnut oil 1 tsp Dijon mustard 1 tsp Honey 2/3 tbsp Red wine vinegar 1 tsp Orange peel, finely grated Salt and freshly ground black pepper	2 head Belgian endive 2 Oranges, peeled and sectioned 1/2 Avocado, peeled and cut into thin strips 10 Black olives, cut into rings 5 Grape tomatoes, halved 1/2 Small red onion, cut into thin strips

1. Whisk together plain yogurt, walnut oil, mustard, honey, and red wine vinegar until smooth. Season to taste with salt and pepper. Cover and chill until ready for use.
   
2. Cut the ends off endives, separating leaves. Arrange Belgian endive, orange sections and avocado slices in a serving bowl. Scatter with the olive rings, grape tomato halves, and onion strips. Drizzle the dressing over and serve with some bread.

Flaxseed Bread

This is a very nutritious and delicious loaf with spelt, wholewheat, flaxseed and honey. It has become one of our favourite breakfast bread recipes and it's perfect for a lunch sandwich too.
Flaxseeds contain high levels of dietary fiber, are high in omega-3 fatty acids, and may lower cholesterol level, stabilize blood-sugar levels and reduce the risk of heart attacks, provide antioxidants and may play a role in decreasing your risk of cancer.

• 200 g Spelt #1050 flour
  
• 150 g Wholewheat flour
  
• 5 g Instant dry yeast
  
• 1 tsp Salt
  
• 120 ml Milk
  
• 60 ml Water
  
• 50 g Honey
  
• 1 tbsp Butter
  
• 1 Egg
  
• 2-3 tbsp Flaxseeds
  
• 1 tbsp Butter, melted
  

1. In a large bowl, combine the spelt flour, wholewheat flour, undissolved yeast, and salt. Heat the milk, water, honey, and butter until the mixture combined and warm.
   
2. Make a well in the center, and gradually add the milk mixture and the egg to the flour mixture. Stir at slow speed for 2 minutes, then stir in flaxseeds until well-combined. Increase the speed and stir until soft dough forms. Turn the dough out onto the lightly floured surface and knead until the dough smooth and elastic, about 5 minutes.
   
3. Shape the dough into a round and place in a large, lightly oiled bowl. Cover with a cling film and leave to rise in a warm place for 1 hour, or until it doubles in size. Roll out dough to a rectangle, about 12x8 inch/30x20 cm. Roll it up, starting from the short end, and pinch the seam to seal.
   
4. Place, seam side down, in a standard loaf pan lined with baking paper. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 180C/350F for 30 to 35 minutes until golden brown and cooked through. Brush the top with melted butter. Cool on the wire rack.

Poppy Zucchini Salad

I know what you are thinking now: "zucchini AGAIN?". YEP! I adore fresh seasonal veggies a lot and of course you can get zucchini throughout the year, but the best ones appear during late spring or early summer time. Zucchini has a high water content, so it makes the perfect food for people on diet. Besides that, it contains good amount of vitamin C, and A, both of which are very important and necessary for good health.

• 180 g Zucchini
  
  
• 2 tbsp Walnut oil
  
  
• 1/2 tbsp Freshly squeezed lemon juice
  
  
• 1/2 tbsp Clear honey
  
  
• 1 tsp Garlic, crushed
  
  
• 1 tsp Poppy seeds©angiesrecipes
  
  
• Salt and pepper to taste

1. Rinse and dry the zucchini. Cut both ends off and grate the zucchini into the long thin strips. Place them in a large salad bowl.
   
   
2. Whisk together the walnut oil, lemon juice, honey, crushed garlic, poppy seeds, salt and pepper in a bowl. Toss the zucchini strips with the dressing until combined. Serve as soon as possible.

Poppy Zucchini Salad

Cucumber Relish

This cool, crisp delish is really easy to make and it tastes so delightful and delicious! A perfect accompaniment to the coming summer grilling season.

• 300-350 g Cucumber, sliced
  
  
• 50 g Carrot
  
  
• 1 tsp Salt
  
  
• 1 tbsp Honey
  
  
• 1 tsp Brown sugar (preferable rock sugar)
  
  
• 3 tbsp White vinegar (preferable white rice vinegar)
  
  
• 2-3 Pickled pepperoncini
  
  
• 2-3 clove Garlic, sliced

1. Thinly peel the carrot and cut the pickled chilli into small pieces. Rinse and slice cucumber. Place cucumber slices in a bowl together with peeled carrot and sprinkle salt over. Let stand for 2 hours.
   
   
2. Drain, rinse well with cold water and drain again. Transfer cucumber and peeled carrots to a glass jar. Combine together honey, brown sugar, white vinegar, sliced garlic and pickled pepperoni in a bowl. Pour over the cucumber. Seal the jar and shake to mix. Marinate it in a fridge for 1 day. Sprinkle with sesame seeds if desired and serve.

Cucumber Relish 酸甜黄瓜片