1 large free-range chicken, jointed
1 tablespoon thyme
3 lbs canned tomato
4 tablespoons olive oil
1 1/4 cups water
1 large onion, thinly sliced
2 cloves garlic, peeled and thinly sliced
1 1/2 lbs prepared fresh okra
1 tablespoon oregano
chopped parsley
salt
black pepper

Directions

Rinse and dry the chicken pieces.Place the oil in a wide saucepan and, when hot, fry the chicken pieces on both sides until they become golden.Take the chicken out, add and fry the onion and garlic until they are pale brown.Add the oregano, thyme, tomatoes and water, pressing them with a wooden spoon to break them up.Bring to the boil.Season with salt and pepper, add the chicken pieces, cover and cook the chicken for 20 minutes and then add 1 1/2 lbs of prepared okra on top.The okra should sit in but not be covered by the sauce.Add a little water if needed.Shake the pan and cook slowly for about 30 minutes without stirring, but rotating the saucepan occasionally.Continue cooking until the water has evaporated and the sauce has reduced and thickened.Sprinkle with parsley and serve.

4-5 beetroot (with stalks and leaves)
olive oil
vinegar
salt
1-2 clove garlic (finely chopped) (optional)

Directions

Wash the beet roots and the stalks very well under cold running water many times to remove any dirt.Cut the most bottom part of the beet but leave the stalks and upper leaves intact.Boil the beets for 35-45 minutes or until tender (depending on size), and allow them to cool in their own water.When cool enough to handle, peel the beet roots, and cut them in rounds or quarters.Cut the stems in half or thirds, depending on length.Place the beets and stems in a bowl and dress with the olive oil, vinegar, salt, and 1-2 tablespoons of the water that they were boiled in (and the garlic, if used) and mix well.

1 (15 ounce) can garbanzo bean, drained
1 (4 ounce) jar roasted red pepper
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
1/2 cup crumbled feta cheese

Directions

In an electric blender or food processor, puree the chickpeas, red peppers, Feta, lemon juice, tahini, garlic, cumin, cayenne, and salt.Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy.Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.Transfer to a serving bowl and refrigerate for at least 1 hour.(The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) Sprinkle the hummus with the chopped parsley before serving.

1 1/4 cups green lentil, preferably french
1 small onion, sliced in half
3 whole clove
5 cups water
1/4 cup fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried mint
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon garlic granules (this is what the original recipe called for; I use minced garlic, and definitely more than 1/4 tsp!!)
1/2 cup chopped roasted red pepper (about 1/2 pepper)

Directions

Pick over lentils to remove any stones and rinse well.Stick one onion half with the cloves.In a large saucepan, combine water, lentils and the onion stuck with the cloves.Bring to a boil over medium heat.Reduce the heat to low and simmer, uncovered, until the lentils are tender, about 20 minutes.Discard onion.Drain lentils and let cool slightly.In a bowl, combine lemon juice, olive oil, mint, cumin, coriander, salt and garlic.Add lentils and toss to mix.Finely chop the remaining onion half and add to the lentils along with the roasted peppers.Chill at least 30 minutes to allow flavors to blend.Serve at room temperature or chilled.

3/4 cup boiled edamame, shells removed
1 cup frozen chopped spinach (1 small package)
1 (12 ounce) can garbanzo bean, drained
6 garlic clove (this can be very strong, if you have an aversion to STRONG garlic taste, reduce the garlic!)
1/2 cup tahini
1/4-1/2 cup olive oil (I usually add the amount I need to get the consistency right)
2 teaspoons sea salt (about)
1 tablespoon red pepper flakes

Directions

Combine all in food processor.Add olive oil (water, or the “juice” of the garbanzo beans, if you wish)–either of these reduce fat to desired consistency.

4 baking potato (each about 300g)
1 tablespoon olive oil
1 (430 g) can chickpeas, drained
1 teaspoon coriander
1 teaspoon ground cumin
4 tablespoons fresh coriander, chopped
2/3 cup natural low-fat yogurt
salt & freshly ground black pepper, to taste

Directions

Preheat the oven to 200ºC.Wash the potatoes to remove any dirt, pat dry with paper towels.Prick the potatoes all over with a fork, brush with olive oil and season to taste with salt and pepper.Place the potatoes on a lightly greased baking tray and bake for about an hour or until cooked through.Cool for about 10 minutes.While the potatoes are roasting, drain the chickpeas, place in a large mixing bowl and mash with a fork.Add the ground coriander, the cumin and half the fresh coriander. Cover the bowl with with plastic wrap, and set aside.Once they have cooled, taking care to keep the shells intact, halve the cooked potatoes and scoop out the flesh.

Mash the potato flesh until smooth and gently mix with the chickpea mixture.Fold in the yoghurt and season with the pepper and salt, to taste.Place the potato shells on a lightly greased baking tray and fill them with the potato and chickpea mixture.Place the filled potato shells in the oven and bake for 10-15 minutes, or until heated through.Serve the potatoes with the remaining half of the chopped coriander.

1 cup bulgur wheat (cracked wheat)
2 cups chopped fresh parsley
1/2 cup chopped fresh mint
1 cup chopped cucumber
1 cup chopped bell pepper (orange, green or red)
4 medium tomato, cubed
1/2 cup chopped green onion
1/2 cup chopped nasturtium leaves or fresh edible flower
1/2 cup fresh lemon juice
1/2 cup virgin olive oil
2 teaspoons allspice, ground
6 whole nasturtium fresh edible flower, for garnish
1/2 cup feta cheese (optional)
1/2 cup chickpeas, cooked (optional)

Directions

Put the bulgar in a small bowl and cover with boiling water, and let it sit until the water is absorbed.Mix parsley, mint, cucumbers, peppers, tomatoes, green onions & nasturtiums in a salad bowl.Stir in the softened bulgar and set aside.

For the dressing, mix lemon juice, olive oil & allspice in a separate bowl, and then pour over the salad.Garnish with whole Nasturtium flowers and serve.

250 g flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
100 ml light fruity olive oil (I used Mas Portell)
100 ml orange juice
200 g pitted green olive, coarsely chopped
200 g pitted black olives, coarsely chopped
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh oregano
1 egg yolk, lightly beaten with
2 teaspoons milk

Directions

Olive Oil Pastry:Combine flour, baking powder and salt in a large bowl and make a well in the centre. Pour oil and orange juice into the well, then mix to form a smooth, satiny dough. Cover dough with plastic wrap and leave to rest for 30 minutes while preparing the filling. Preheat the oven to 180°C.

For the olive filling:Combine all the filling ingredients in a bowl and mix well, then divide in half.

For the egg-yolk glaze:Divide the rested dough into 2 equal portions then roll out each portion into a rectangle measuring 20cm x 24cm. Scatter each rectangle with half of the olive mixture to evenly cover pastry. Roll up to form a log. Transfer the logs to a baking tray pre-lined with non-stick baking paper and lightly brush each roll with the egg-yolk glaze. Bake for 35-40 minutes or until golden brown. Remove to wire rack to cool. Once cold, slice into 1cm-thick rounds and serve.

2 kg raw olives
280 g coarse salt
125 ml white wine vinegar
4 garlic clove
15 ml pickling spices
2-3 hot chili pepper
2-3 sprigs thyme
125 ml olive oil

Directions

Slit the olives down one side.Cover with cold water and leave to soak for 17 days to eliminate bitterness.Change the water every day, then soak in salt water for 3 days, stirring occasionally.You make the salt water by mixing the salt with enough water so an egg will float in the brine solution.Drain, then soak for 3 days in 1 part vinegar and 2 parts water, making sure the olives are covered at all times.Drain and add the garlic, pickling spice, chillies and thyme.Pack in sterile jars and pour on olive oil to cover.Seal and leave for at least 4 weeks.The oil will take on an olive taste and can be used in salads.

3 lemon, juice of
1 green cucumber, peeled and diced
2 large tomato, diced
3-4 garlic clove, crushed
1/2-1 teaspoon salt (to taste)
1/2 cup extra virgin olive oil

Directions

Combine cucumber and tomatoes in serving bowl.In small mixing bowl add lemon juice, garlic, salt and olive oil.Whisk.Add to cucumber and tomatoes and stir.Refrigerate for 2 hours for flavors to combine.Serve with steak and fries.