Watermelon and Feta Salad

Ingredients:
4 cups of seedless watermelon, cut (or balled) into bite-size pieces
1 cup feta (crumbled)
1/4 cup lime juice
2 tablespoons olive oil
1/2 cup coarsely chopped mint
salt and pepper to taste
1 tablespoon sweet chili sauce
onion sprouts

Directions:
Combine feta, lime juice, olive oil, mint, salt and pepper (to taste), and sweet chili in a large mixing bowl. Add watermelon. Mix so that the watermelon is all well coated and mixed.

Serve chilled and top with onion sprouts

Shrimp Stuffed Tomatoes

Ingredients:
6 ripe Roma tomatoes
2 cups deveined, cleaned, and cooked cocktail shrimp
1/4 cup parsley (finely chopped)
1/2 cup mayonnaise
1 tablespoons lemon juice

Directions:
Wash and core the tomatoes. Cut the bottoms so that the tomatoes will stand (do not cut too close to the cored center or the shrimp will come out the bottom).

In a medium mixing bowl combine the shrimp, parsley, mayonnaise, lemon juice, salt and pepper. Ensure that all the shrimp are well coated with the mixture.

Fill generously the tomatoes with the shrimp mixture. Place in the refrigerator for about an hour. Serve chilled.

Note: The ingredients (including the tomatoes) will work better if they are all chilled prior to beginning the preparation.

Endive Medley

Ingredients:
4-6 endives
Roquefort Cheese (crumbled)
1 cup walnuts (shelled and chopped)
1 cup dried cranberries
1/4 cup grape seed oil (or walnut oil)

Directions:
Wash, clean and dry the endives and cut at the base. Pull apart the leaves ensuring that you have about 4-5 leaves from each endive that are equal in length.

Lay the endive leaves flat on a plate. Add to the inside of the leaves a few walnuts, cranberries, and Roquefort. Drizzle a few drops of grape seed or walnut oil over the leaves for a subtle flavor.

Beef Rendang

Ingredients:
1 teaspoon tumeric
1 teaspoon salt
1 teaspoon ground chili pepper (or less if you do not like spicy dishes)
1/2 teaspoon ground coriander seed
4 cloves garlic
4 large shallots
2 inches ginger root
1 tablespoon vegetable, palm, or coconut oil
30 ounces beef shank or stew meat (or any other tough lean cut such as chuck, round chuck, rump roast etc.) The beef should be cut into 2 inch squares.
2 inches galanga root (cut into thin slices)
4 kaffir lime leaves
2 stalks lemongrass
1 tablespoon palm sugar
2 12 ounce cans of coconut milk.

Directions:
In a food processor combine tumeric, salt, chili, coriander, garlic, shallots, ginger and oil. Mix the rendang mixture in the food processor until smooth and there are no chunks. In a large non-stick pot sautee the rendang paste on a medium heat. Remove rendang paste and put in a seperate bowl. In the pot add a tablespoon of vegetable oil and over a high heat brown the beef. Once the beef is browned, add the rendang paste and coat the beef evenly. Reduce the heat to a low simmer and add in galanga, kaffir lime leaves, lemon grass, palm sugar, and coconut milk. The rendang will be a yellowish color once everything is mixed in.

Allow the rendang to simmer on a low heat uncovered for 4 to 6 hours stirring every 30 minutes. The rendang will begin to turn a brownish color and thicken. The mixture should reduce by about half as the water evaporates. When ready, the beef will be tender and the rendang will be thick (with the coconut oil collecting on the top).

Serve over rice or roti prata (as seen in the picture).

Thai Mango Salad

Ingredients:
1 mango
1 red bell pepper
1 yellow bell pepper
1 large shallot
about 1 cup fresh coriander
about 10 leaves of fresh thai basil
1/4 cup soy sauce
2 limes (juiced)
2 tablespoons sweet chilli sauce

Directions:
Slice the bell peppers and mango into thin strips about 1/4 inch wide by 1-2 inches long. Add bell peppers and mango to a medium sized bowl. Finely chop the shallot and add to bell peppers and mango. Take a bunch of fresh coriander and very coarsely chop (do not remove leaves from stems). Add about a cup the fresh coriander to the mixture. Coarsely chop thai basil leaves and add to the mixture. Mix the bell peppers, mango and herbs.

In a separate bowl combine and mix well the soy sauce, lime juice and sweet chilli sauce. immediately before serving add the sauce to the bell pepper, mango and herb mixture and combine well so that all bell peppers, mango and herbs are well coated.

Hummus

Ingredients:
2 12oz cans cooked chick peas (drained)
3 tablespoons water
2 cloves garlic (finely minced or pressed)
2 table spoons lemon juice
2 tablespoons tahini
1 tablespoon olive oil
1/2 teaspoon salt

Directions:
Add ingredients together in a food processor and mix well until mixture is smooth. Put in a bowl and add about 1 tablespoon of olive oil in the center and sprinkle with paprika. Serve with pita bread.

Black Seasame Sponge Cake

Ingredients:
4 tablespoons black sesame seed milled to a coarse grain (consistency of sea salt)
1 tablespoon sesame oil
4 egg whites
3 egg yolks
1 cup white flour
1/2 cup white granulated sugar

Directions:
In a medium mixing bowl, combine the milled black sesame seeds with the sesame oil. Mix in the egg whites egg yolks, sugar and flour until the dough is smooth. Pour the dough in a gourmet whip canister and charge with 4 N2O charges shaking after each charge. Let the dough rest in the fridge for at least 3 hours.

Spray either mug, paper cup or silicon muffin cups with non-stick cooking spray (not required for silicon muffin cups). Using the gourmet whip canister fill about 1/3 to 1/2 of the mug, paper cup or silicon muffin cups with the black sesame foam. Place 2-3 cups in a microwave for 40 seconds to 1 minute on high.

Remove the cup from the microwave and allow to cool. Remove from cup and serve. I served with a matcha green tea, powdered sugar and cream cheese frosting.