Spinach, Beet, Tomato and Sweet walnut salad

1/3 cup maple syrup
1 cup walnut halves
200g can baby beets
small punnet Perino cherry tomatoes
3 tablespoons red wine vinegar
teaspoon Dijon mustard
1/2 cup extra virgin olive oil
10 cups baby spinach leaves

Place maple syrup in heavy based pan, add walnut halves and a small amount of salt and cook on low heat until for about 4 minutes.  Tip walnuts onto baking paper to cool.

In a large bowl, add spinach leaves, baby beets [drained], sweet cherry tomatoes and the cooled walnuts.

To make dressing, mix oil, vinegar, Dijon mustard and some salt and pepper.

Pour over dressing.

Blackberry Macaroons

Recipe from Driscolls.com


1 1/4 Cups granulated sugar, divided
1 Package (6 ounces) Driscoll’s Blackberries
4 large egg whites, at room temperature
4 packed cups unsweetened shredded or fine flake coconut (7 ½ ounces/212g)
1 Tsp. salt
1 Tsp. vanilla extract
6 Ounces dark chocolate, chopped
1 Tsp. coconut oil


PREHEAT oven to 325˚F.
LINE two baking sheets with parchment paper.
PLACE 1/4 cup sugar to a medium bowl.
ADD 1 package blackberries.
MASH mixture with a fork or masher until berries are broken down.
SET ASIDE blackberry mixture to macerate, about 2 minutes.
PLACE remaining 1 cup sugar into bowl of a stand mixer fitted with whisk attachment.
ADD 4 eggs whites.
WHISK mixture on high speed until foamy.
ADD blackberry mixture, 4 cups coconut, 1 teaspoon salt, and 1 teaspoon vanilla.
WHISK until well combined.
ADD more coconut as needed to make sure all liquid is absorbed into mixture.
SCOOP 2-tablespoon-sized macaroons onto prepared baking sheets.
PRESS and PAT surface of macaroons with fingertips to ensure they look tidy and don’t crack while baking.
BAKE for about 30 minutes or until the tops are dry and lightly golden brown and ROTATE sheets halfway through bake.
PLACE baking sheets onto cooling racks.
ALLOW macaroons to cool for about 10 minutes.
PLACE 6 ounces dark chocolate into a microwave safe bowl.
ADD 1 teaspoon coconut oil.
HEAT chocolate mixture in microwave for 15 seconds.
STIR chocolate mixture.
CONTINUE heating and stirring chocolate in microwave in brief intervals until completely melted.

Almond Lemon Cake [Pesach Gluten Free]

Mild Olive oil for brushing pan
6 tablespoons olive oil
2 cups + 2 tablespoons ground almonds
1 cup castor sugar (divided into 3)
6 large eggs separated
3 tablespoons lemon juice

Grated zest of 2 lemons 

½ teaspoon salt 

½ cup flaked almonds 

Preheat oven to 175 C Grease a 21cm springform tin with olive oil and line bottom of tin Put the 2 tablespoons of ground almonds into the greased tin, shaking to coat the sides In a bowl mix together, the 2 cups ground almonds, ⅓ cup sugar and lemon zest. 

Place egg yolks into the mixing bowl of a stand mixer, add ⅓ cup sugar and beat until light and fluffy. Beat in 6 tablespoons olive oil slowly, then add the lemon juice, and lastly the dry ingredients. In a separate bowl place egg whites and the salt. Beat until soft peak gradually adding ⅓ cup castor sugar. Fold the egg whites into the almond mixture in 3 stages, then pour mixture into prepared springform tin. 

Sprinkle flaked almonds on top of cake mixture. Bake for 40 minutes until golden brown and a tester inserted into cake comes out clean. Cool completely before removing from tin. Can be made a day ahead.

Salmon Leek and Potato Frittata

Olive oil spray
2 red potatoes, thinly sliced
1 leek, sliced
1/3 cup dill
185g hot smoked salmon, coarsely flaked
8 eggs, lightly whisked

Cook potato in pan with small amount of olive oil spray for 1 min each side until golden and tender.
Transfer to a plate.
Add leek to pan and cook, stirring for 5 mins or until leek softens. Transfer to a medium bowl.
Coarsely chop half the dill sprigs.
Spray pan with olive oil spray.
Arrange potato, leek and salmon over base of the pan.
Whisk eggs and chopped dill. Season.
Pour egg mixture over salmon mixture in pan.
Place pan over medium-low heat and cook for five minutes or until egg mixture is almost set.
Place under grill for five minutes or until golden and cooked through.
Set the frittata aside for two minutes, still in the pan, Cut into wedges. Sprinkle with remaining dill to serve.

Salmon Rillettes

2 portions fresh salmon
100g smoked salmon, finely chopped
2 cornichons, finely chopped
1 shallot, finely chopped
2 tbs mayonnaise
1 tbs sour cream
2 tsp horseradish cream
1 tsp Dijon mustard
1 tbs finely chopped chives
1 tbs chopped dill
Sliced bread

Cook fresh salmon until just cooked through
Remove and discard the skin, place salmon in bowl. Flake into small pieces.
Stir in the smoked salmon and all other ingredients. Cover with plastic wrap and chill in fridge for two hours.
Serve with bread or store in fridge for up to two days.