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Rosemary Garlic Citrus Rack of Lamb

1. Marinate the rack of lamb in a mixture of olive oil, garlic, rosemary, lemon juice, salt and pepper for at least 2 hours. (see fig. A)
   
2. Pre-heat a skillet over high heat with 2 tbsps of vegetable oil. Sear the rack of lamb for 2 minutes per side to seal in the juices. (see fig. B)
   
   

   Fig. A		Fig. B

3. Place the lamb on a rack over a drip pan. Wrap each of the ends of the bones with foil to prevent them from burning. (see fig. C)
   
4. Roast in a 450º oven for approximately 2 hours.
   
5. Cut into individual pieces for easy finger eating. MMMmmmmm.
   
   

   Fig. C

   
   
   

White Peach, Dried Apricot, Feta and Prosciutto Salad

1. Clean and prepare a salad bed of baby spinach leaves or mesclan mix. (see fig. A)
   
2. Slice in bite-sized pieces of white peach. (see fig. B)
   
   

   Fig. A		Fig. B

3. Cut dried apricots into small pieces and sprinkle on top. (see fig. C)
   
4. Crumble the feta cheese with your fingers. (see fig. D)
   
   

   Fig. C		Fig. D

5. Mix together: ½ cup of olive oil, 4 tbsps. of frozen orange juice, 1 tbsp. of honey and a pinch of chilli peppers. (see fig. E)
   
6. Toss the greens, fruit and cheese with the salad dressing.
   
7. Arrange slices of prosciutto on top. (see fig. F)
   
   

   Fig. E		Fig. F

   
   
   

Spicy, Spanish Specialty

1. Use 8-12 Chorizo sausages to create a sausage/onion/spinach extravaganza.
   
2. First cook the whole sausages in water in a large frying pan. This cooks the sausage thoroughly and removes a lot of the fat. (see fig. A)
   
3. Remove the sausages from the pan, slice into ½” rounds and brown. While the sausage is browning, sauté 2 lbs. of onions until soft and golden in colour. (see fig. B)
   
   

   Fig. A		Fig. B

4. Mix the browned sausages and the onion together. This can be done in advance and set aside. (see fig. C)
   
   

   Fig. C		Fig. D

5. Just before serving, in a frying pan sauté 2 cups of spinach leaves, ¼ cup of chopped oyster mushrooms, white wine, a pinch of salt and pepper. (see fig. D)
   
6. Mix the sausages mixture with the spinach mixture and enjoy. (see fig. E)
   
   

   Fig. E

   
   
   

Sex on a Sponge

1. This has everything that you want in a dessert. It is very easy to make but looks like a gourmet creation. And it tastes amazing. (Oh yeah, the fruit is good for you too.)
   
2. Purchase a large, round flat sponge cake from the Bakery section of your local grocery store.
   
3. Spread a layer of apricot baby food (one large container) over the bottom of the sponge cake. You can substitute peach or blueberry baby food if you don’t like apricot). (see fig. A)
   
   

   Fig. A		Fig. B

4. Cover it with the fruit of your choice. Strawberries, raspberries, blueberries, blackberries, and kiwi work well. (see fig. B)
   
5. While the whipping cream is in a chilled glass bowl add 2 tbsps of maple syrup.
   
6. Spread the whipped cream over the fruit. (see fig. C)
   
7. Drizzle with maple syrup.
   
8. Amazing, right?
   
   

   Fig. C

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