Recipes

 Potstickers

Ingredients  

Pastry  

o 300g wheat flour  

o 1/4 teaspoon salt  

o 2/3 cup boiling water  

o 1/3 cup cold water   

Filling  

o 200g mince  

o 1 green chill  

o 1 carrot, grated  

o half pepper finely chopped  

o dhania  

o salt to taste  

o chilli powder  

o chilli flakes  

o ginger, crushed   

Dipping 

o Soy Sauce   

 Method:

1. Prepare the Dough:

o Place flour and salt in a bowl. Add boiling water and stir with a wooden spoon to create small crumbs. Lightly mix just to combine.

o Add cold water and mix thoroughly with the spoon to form a soft dough. Use your fingers to scrape the sides and bring everything together. If the dough feels sticky, lightly dust your fingers with flour and continue.

o Knead the dough on a floured surface for about 5 minutes, using a pushing and pulling motion, until smooth, soft, and elastic.

o Cover the dough with a dish towel and let it rest in the bowl for 15-20 minutes.

2. Prepare the Filling:

o Heat a little coconut oil in a pan, add ginger and chili, and sauté briefly. Add the mince and cook until just done (it will cook further during steaming).

o Remove from heat and mix in grated carrots, chopped peppers, salt, chili flakes, chili powder, and dhania. Feel free to customize the filling with your preferred vegetables or spices.

3. Roll and Shape the Dough:

o Divide the dough in half. Roll out one half as thin as possible on a floured surface. Keep the other half covered.

o Use a scone cutter or glass to cut out circles (about 30). Roll out the second half of the dough, mixing any scraps from the first half back in.

4. Fill and Seal the Dumplings:

o Lightly wet the edge of each dough circle with water. Place a small amount of filling in the center and fold the edges to seal, making pleats if desired for a decorative finish. Pinch the edges tightly to form potstickers.

o Place the shaped potstickers on a floured tray or wax paper to prevent sticking. Keep them spaced apart.

5. Cook the Potstickers:

o Heat oil in a pan and place about 6-8 potstickers in at a time. Fry on high heat for about 2 minutes, then cover the pan.

o Add 1/4 cup of water carefully (it will sizzle), cover, and steam for another 2 minutes or until water evaporates.

o Remove the lid, swirl the oil around, and fry for another minute until the bottoms are golden and crispy.

6. Serve:

o Serve hot with soy sauce for dipping. Enjoy!

Strawberries dipped in chocolate

Ingredients:

• Fresh strawberries (cleaned and thoroughly dried)

• 200g dark or milk chocolate (high quality)

• Optional toppings: crushed nuts, shredded coconut, or sprinkles

Instructions:

1. Prepare the Strawberries: Wash and dry the strawberries well. Make sure they are completely dry, as any moisture can cause the chocolate to seize.

2. Melt the Chocolate: In a heatproof bowl, melt the chocolate in the microwave in 20-second intervals, stirring between each round until smooth. You can also melt the chocolate using a double boiler by placing the bowl over a simmering pot of water.

3. Dip the Strawberries: Hold each strawberry by the stem and dip it into the melted chocolate, making sure to cover about three-quarters of the berry. Let any excess chocolate drip off.

4. Add Toppings (Optional): If you want to add toppings, sprinkle them over the dipped strawberry while the chocolate is still wet.

5. Chill: Place the dipped strawberries on a baking sheet lined with parchment paper. Refrigerate them for about 20-30 minutes or until the chocolate is firm.

6. Serve and Enjoy: Once set, serve the chocolate-dipped strawberries fresh or store them in the fridge for up to 24 hours.

Enjoy this treat for any occasion or as a sweet snack!

Mediterranean Vegetarian Pasta Salad

Ingredients:

• 2 cups pasta

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• 1/2 cup red bell pepper, diced

• 1/4 cup red onion, finely chopped

• 1/2 cup green & black olives, pitted and sliced

• 1/2 cup crumbled feta cheese

• 1/4 cup fresh basil, chopped

• 1/4 cup fresh parsley, chopped

• For the Dressing:

• 1/4 cup olive oil

• 1 tablespoon lemon juice

• 1 teaspoon Dijon mustard

• 1 clove garlic, minced

• 1/2 teaspoon dried oregano

• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

2. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, olives, crumbled feta cheese, fresh basil, and fresh parsley.

3. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper.

4. Pour the dressing over the pasta salad and toss gently to coat all ingredients.

5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.