Baked Goat Cheese Bundles with Sweet and Sour Leeks

8 sheets phyllo pastry dough, each about 13 * 7 inches
5 tablespoons butter, melted
6 ounces soft, rindless goat cheese
1/2 cup roughly chopped mixed shelled hazalnuts and pistachio nuts (I did not add these)
salt and pepper

For the Beet Dressing:
1/3 cup chopped cooked beet
1/4 teaspoon dijon mustard
1 tablespoon red-wine vinegar
1/2 teaspoon sugar
4 tablespoons olive oil

For the sweet and sour Leeks
4 tablespoons olive oil
2 garlic cloves, crushed
2 teaspoons sugar
2 ponunds leeks, trimmed, cleaned, cut in half lengthwise and then into chunks
Juice of 1 lemon

For the Tomato Garnish
1 tomato
2 tablespoons olive oil
2 teaspoons mixed fresh herbs, such as flat leafed parsley, thyme and oregano

1. Working quickly before the dough dries and keeping all but the sheet you are working on under a damp dish towel, place a sheet of phyllo on a flat surface and brush it all over with a little of the melted butter. Place the second sheet on top and cut in half to make 2 squares. Brush one with little more butter and place the other stack on top at an angle to create an 8 pointed star. Butter the top layer of dough; repeat to make 4 stacked dough stars.
{Honestly I did not waste time to create the star and all, you can try it though if you want to serve it to guests.}

2. cut the goat cheese into 4 equal pieces and shape each piece into a ball. Place a cheese ball in the middle of each phyllo star. Sprinkle the nuts over and season. Bring together the corners of each star and twist to make a bundle. Place on a cookie sheet and brush with the remaining butter. Chill until required.

3.Preheat the oven to 400 degrees F. To make the beet dressing, place all the ingredients in a food processor with 3 tablespoons water and blend until smooth; set aside until required.

4. To make the sweet and sour leeks, heat the oil in a large pan. Add the garlic and sugar, and stir until the sugar caramelizes. Add the leeks and sprinkle with the lemon juice. Cover and simmer for 4 to 5 minutes.

5. Meanwhile, bake the phyllo bundles for 5 minutes until golden and crisp at the edges.

6. To make the tomato garnish, first cut the tomato into quarters and scoop out the seeds. Then run a sharp knife underneath the flesh of the each tomato quarter to remove the skin. Cut each quarter into 4 strips and toss in the oil and herbs.

7. To assemble, place a small mound of the leeks in the middle of each plate and place a goat cheese bundle on top. Spoon around the beet dressing and decorate each plate with the tomato garnish.

Vegetable patties with spicy tomato chutney

1. 12 ounces zucchini
2. salt and pepper
3. 1 pound potatoes
4. 3/4 carrots
5. 1 green chile
6. 1 scallion
7. 2 tablespoons plain yogurt
8. Flour for dusting
9. vegetable oil for frying

FOR THE SPICY TOMATO CHUTNEY:
1. 4 tomatoes
2. 1 to 2 red chiles
3. 2 tablespoons chopped fresh mint
4. 1 tablespoon cider Vinegar
5. pinch sea salt

1. First make the chutney. Roughly chop the tomatoes and mince the chiles. Mix both with the mint, vinegar, and salt; set aside until ready to serve.

2. To make the patties, first grate the zucchini and sprinkle them with salt; set aside for 30 minutes to draw out some of the watery juices. Meanwhile, boil the sweet potatoes until tender; drain and mash them. Grate the carrots. Seed and chop the chile. Slice the scallion. Rinse the zucchini, drain well, and pat dry.

3. Mix the vegetables, yogurt, and salt and pepper in a bowl. With floured handds, shape the mixture into 8 patties.

4.Heat a shallow layer of oil in a heavy-bottomed skillet. Add the patties and fry for 4 minutes on each side. {I baked them at temp 400}

5. Serve the patties with the spicy chutney.

Roasted Eggplant and Tomatoes Salad with Cannelinni Beans

1 large or 2 small eggplants
2 pounds tomatoes
1/2 garlic bulb, halved vertically, top trimmed but cloves left unseparated
2 red chiles
2 tablespoons honey
6 tablespoons honey
salt and pepper
1 cup dried cannelini beans, cooked or 1 can (14 ounces)
generours pinch saffron threads
2 tablespoons red wine vinegar (I used balsamic vinegar)
1 heaped tablespoon minced fresh parsley

1. Preheat the over to 325 degree F. Cut the eggplant into 2 inch thick slices; quarter the slices, cut a cone from the top of each tomato to remove the core. Cut the tomatoes in half or quarter if large.

2. Arrange the eggplant pieces, tomatoes, garlic, and chiles in a roasting pan. Drizzle the honey and olive oil over, and season with salt and pepper. Roast for 1.5 hours, basting occasionally.

3. Remove and discard the chiles. Squeeze the garlic from skin back into the vegetables. Spoon the vegetables into a serving dish, leaving the juices in the pan. Plunge the cannellini beans into boiling water until hot; drain and pat dry. Add the beans to the vegetables and stir well.

4. Grind the saffron in a mortar, then blend with 2 tablespoons of boiling water. Add to the roasting pan with the vinegar and stir until blended. Season to taste. Pour over the vegetables and beans. Scatter the aprsley over and serve warm.

Pasta with tomato Herb and Onion Sala

3 ounces mixed salad greens
1 large red onion, minced
6 tablespoons finely chopped flat-leafed parsley
6 tablespoons finely chopped cilantro leaves
2 large ripe tomatoes, chopped
1 cup cooked pasta (pennne)

FOR THE VINAIGRETTE:
2/3 cup extra-virgin olive oil
Juice of 1 large lime, or 2 tablespoons fresh lemon juice
2 garlic cloves, finely chopped
1 teaspoon mustard
salt and pepper
Pinch red pepper flakes

For the garnish:
Ripe Olives
Sprigs Mint

1. First make the vinaigrette, In a small bowl, whisk together the oil, citrus juice, chopped garlic, and mustardl Season with plenty of salt, pepper, and red pepper flakes; set aside.

2. Tear the salad leaves into small pieces and put in a bowl. Stir in the onion, tomatoes, pasta, parsley, and cilantro. Spoon the vinaigrette over, toss, cover with plastic wrap, and chill until required.

3. Add the vinaigrette and garnish with mint and olives.

Mozzarella Pasta with Olives and Chile

4 cups penne or rigatoni
salt and pepper
1 small red onion, finely chopped
1 red chile, seeded and minced
1 pound ripe tomatoes, chopped
6 tablespoons olive oil
8 ounces fresh buffalo mozzarella, chopped (I used cows'-milk substitute mozzarella)
handful fresh basil or mint leaves
1/2 cup black olives

1. Cook the pasta in a large pan of boiling salted water for 10 to 12 minutes until just al dente, stirring from time to time.

2. Meanwhile, in a large bowl, mix together the onion, chile and tomatoes. Season with plenty of salt and pepper, then stir in the oil.

3. Drain the pasta and add it to the tomato mixture, together with the mozzarella, basil and olives. Stir well and serve immediately.

Oven Egg and Fries

1 pound baking potatoes, such as Idahos
2 garlic cloves, peeled and sliced (I used just one)
4 rosemary sprigs, or 1 teaspoon dried (I used garam masala instead)
2 tablespoons olive oil
salt and pepper (used chilli powder)
2 eggs

1. Preheat the oven to 425 degrees F. Cut the potatoes into thich French fries.

2. Add the French fries to a roasting pan (a nonstick pan is best). Sprinkle the sliced garlic over. Strip the reosemary needles from the sprigs and sprinkle the needles over. Drizzle with the olive oil and season. Toss to coat the French fries in the oil and all the flavorings.

3. Bake for 35 to 40 minutes until the French fries are just cooked and golden in color, shaking the pan about halfway through.

4. Make 2 gaps in the fries and break an egg into each gap. Return to the oven for 3 to 5 minutes until the eggs are cooked to your liking.

Warm Poached Eggs On Potato Salad

2/3 cup white wine vinegar (I used white vinegar)
4 eggs
Handful each arugula and baby spinach leaves
1 tablespoon olive oil

FOR THE POTATO SALAD:
1 pound new potatoes
1 tablespoon olive oil
Juice of 1 lime
1 tablespoon minced shallot
2-3 tablespoons creme fraiche or sour cream - I bought this and forgot to add :(

FOR THE GREEN BUTTER:
1/2 cup finely shredded sorrel leaves or 1 tablespoon chopped tarragon
4 tablespoons butter, softened
Squeeze fresh lemoon juice (a little more if you are using terragon)
Coarse sea salt and pepper

1. Bring a large pan of water to a simmer and add the vinegar. One at a time, break the eggs into a cup and slowly slip them into the pan; cook for 3 minutes. Using a slotted spoon, transfer immediately to a bowl of ice water.

2. To make the potato salad, first boil the potatoes for about 15 minutes until tender. Then drain, peel, and mash roughly with a fork. Stir in remaining ingredients and season; mix well.

3. To make the green butter, mash the herbs with the butter, lemon juice, and salt and pepper; set aside (do not chill)

4. Sit a 3-inch ring mold on each plate and spoon in the potato, pressing down well (or spoon a neat mound on the plate). Toss the arugula and spinach in the olive oil and season. Lay across the potato or scatter around the edge.

5. Bring a pan of water to a simmer. Remove the eggs from the ice water and carefully neaten with scissors. Plunge into the simmering water for 1 minute to reheat. Sit them on the potato salad and spoon the butter over. Serve sprinkled with salt.