May we offer you these arousing, festive recipes for your enjoyment.

FIVE SPICE NUTS

This unique mixture of spice represents the five elements in Chinese lore: water, fire, wood, metal and earth – sweet, bitter, sour, salty and pungent.

~ Preheat oven to 400 degrees. Heat 1 tablespoon of Szechaun peppers in a dry cast iron frying pan for 2 to 3 minutes until you can smell the flavour of the spice.
~ Remove the pan and crush the peppercorns into a bowl with 2 teaspoons Star Anise powder, 1 1/2  teaspoons Fennel powder, 1/2 teaspoon clover powder and 1 tablespoon Cinnamon powder, mixing all the spices  together.
~ Melt 1/2 teaspoon honey into 1/8 cup soya sauce, let cool. Place 2 cups almonds into the soya sauce-honey mixture. Add spices and thoroughly coat the nuts.
~ Rub a cookie sheet with a light covering of grape-seed oil and spread the coated nuts evenly onto the pan. Bake for 8 to 10 minutes turning them to be sure they do not burn.

CHILI NUTS

~  Mix together 1 teaspoon chopped dried chili pepper, 1 tablespoon Cumin, 1 teaspoon sea salt.
~ Coat nuts with egg-white and add to spice mixture, covering the nuts with the spice.
~ Place the nuts on a lightly greased pan (grape-seed oil) and bake for 8 minutes at 400 degrees.

GREEN TOMATO SALSA

~ Dice 6 medium green tomatoes and 2 large red tomatoes
~ Chop fine and add to tomatoes:

• 1 medium onion
• 5 cloves of fresh garlic
• 1 bunch cilantro
• 3 fresh red or green peppers

~ Add the juice of 1 fresh lime and salt to taste. Stir and serve with some freshly made corn chips!

HERB GARLIC PRAWNS

Create some body heat at your holiday gathering with these herb-garlic prawns, barbecued to perfection, and drizzled with a chili/vodka/marmalade glaze.

~ Freshly shelled prawn tails: slice along the back, in the center of the tail, and discard the vein as you rinse the shrimp.
~ In a small saucepan, melt 1 heaping tablespoon of butter with 1 clove of crushed garlic.
~ Add 1/2 teaspoon each of dried Basil, Oregano, and crushed Rosemary
~ Barbecue 3 to 5 minutes, add a pinch of rock salt, serve with glaze drizzled on top.
~ Glaze: melted lime marmalade with dried chilis and vodka.

CARROT RIBBONS

These carrot ribbons are quite a bit milder on the palette than the spicy delights above.
Add them to your holiday feast for variety.

~ Clean and wash carrots.
~ Cut off the end and peel with a potato peeler
~ Continue peeling the carrots, making long, lat ribbons. Add these few ingredients:

• 1 tablespoon of vinegar
• 1 teaspoon of fresh finely chopped Dill
• 1/2 teaspoon of rock salt

~ Combine all ingredients and leave to marinate in the fridge for at least 1 to 2 hours before serving.

Eat, Drink and Enjoy Merriment!!
Shannon and Mary

What a lovely, gracious person.

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