I simply love this colourful conchiglie-sea shells pasta dish. The creamy black peppery peanut sauce naturally fills the shells while you are tossing them all together and coarsely cracked black peppers gives off a warm and spicy flavor and adds a depth to any dish. To give the whole pasta dish a little extra kick of fresh flavour, you might also sprinkle some fresh chopped basil leaves on the pasta.

• 80 g Black peppered peanuts
  
  ©angiesrecipes
  
  
• 1 Ripe tomato, chopped
  
  
• 1 tbsp Tomato paste
  
  
• 80 ml Water
  
  
• 150 g Coloured conchiglie
  
  
• 1 tbsp Olive oil
  
  
• 1 clove Garlic, minced
  
  
• 1/2 tsp Salt
  
  
• 1 tsp Black peppercorns, coarsly cracked
  
  
• Some basil leaves, chopped

1. Place peppery peanuts, tomato, tomato paste and water In the container of your blender. Process until it becomes smooth.
   
   
2. Bring a large pot of salted water to the boil and cook the conchiglie according to the packet. When pasta is cooked, drain.
   
   
3. Meanwhile, heat the olive oil and stir-fry the minced garlic until aromatic. Pour the peanut puree into the pan and bring it to a boil. Season with salt and coarsely cracked black pepper. Add in the drained conchiglie and chopped basil leaves. Toss together.

Papaya--"Fruit of the Angels", is a nutritional tropical fruit that is packed with vitamins. Not only does the fruit aid in digestion, it is also full of vitamins A, C and E, which are three powerful antioxidants that help reduce cholesterol and prevents heart disease. Some papaya extracts are even used to treat sports injuries and muscle strains. Papaya is a great ingredient to use for wrinkle prevention.

Papayas, when ripe, are most commonly eaten fresh or in salads. They're also great in smoothies. Unripe papaya is never eaten raw because of its latex content, but can be used to make the curries or stews.

Salad	Herb Parmesan Vinaigrette
1 Chicken breast, boned and skinless Salt and black pepper 1 tbsp Olive oil 1/2 Ripe papaya©angiesrecipes, seeded, peeled and cut into slices 1 handful Rucola salad A few of strawberries, halved (optional)	2 tbsp Olive oil 2 tbsp Fresh Parmesan cheese, grated 1 tbsp White wine vinegar 1/4 cup Plain yogurt 1/2 tsp Dijon mustard 1/2 tsp Dried oregano Salt and fresh ground pepper to taste

1. Season the chicken lightly with salt and pepper. Heat the oil in the skillet until hot. Add in chicken and cook until tender and nicely golden brown. Remove and slice. Peel the papaya, and discard the seeds, then cut into slices.
   
   
2. Make the dressing by combining all the ingredients in a blender until creamy and smooth.
   
   Assemble the salad by arranging a bed of rucola on the salad plate. Arrange the chicken and papaya slices on top. Garnish with the sliced strawberry halves if used and serve with the prepared dressing.

This is one variation of Southern Italian dish "Parmigiana", which is made with shallow-fried eggplants slices topped with tomato sauce and cheese. It is then baked until the cheese is melted and bubbly.

Some recipes use hard grated cheeses such as Parmesan or Pecorino Romano, while others use softer melting cheeses like Mozzarella, or a combination of these. I just used Parmesan (that's all I had when I made this dish) will definitely use the combination next time.

• 220 g Chicken breast fillet, halved lengthways
  
  
• 30 g All-purpose flour
  
  
• 1 Egg, lightly beaten
  
  
• 100 g Dried breadcrumbs
  
  
• Olive oil
  
  
• 4 tbsp Tomato pasta sauce
  
  
• 1/2 Avocado, sliced
  
  
• 2 tbsp Parmesan cheese
  
  
• Salad leaves, to serve

1. Preheat oven to 200C/400F fan-forced. Place chicken between 2 sheets plastic film and pound to 1/4-inch thick with a rolling pin.
   
   
2. Coat the chicken first in flour, shaking off excess, then dip in the beaten egg and finally coat well with breadcrumbs. Place on a baking tray. Repeat with remaining chicken, flour, egg mixture and breadcrumbs.
   
   
3. Spray chicken with olive oil. Bake for 5 minutes. Remove from the oven and top each with two tablespoon pasta sauce. Arrange avocado over sauce and sprinkle with cheese. Return to oven. Bake for 5 to 7 minutes or until golden and chicken is cooked through.

These crispy buttery oatmeal cookies are so delicious and dangerously addictive. Enjoy them with some green tea or serve with ice cream!

• 100 g Rolled oats©angiesrecipes
  
  
• 75 g Dried flaked coconut
  
  
• 120 g All-purpose flour
  
  
• 100 g Caster sugar (more if you have a sweet tooth)
  
  
• 1/3 tsp Salt
  
  
• 100 g Butter
  
  
• 25 g Inverted sugar syrup (or corn syrup)
  
  
• 1 tsp Baking soda
  
  
• 2 tbsp Boiling water
  
  

1. Heat the oven to 150C/300F and prepare two baking trays covered with parchment. In a large bowl, stir together the oats, coconut, flour, sugar and salt. Meanwhile melt the butter and syrup together in a small pot over low heat.
   
   
2. Stir the baking soda into the boiling water, then stir this into the butter and syrup mixture. And pour all of it over the flour mixture. Mix well, then shape the mixture into 32 balls and place onto the prepared baking sheets. Press down to flatten the cookie balls with your palm.
   
   
3. Bake for 12-15 minutes, switching the pan around if you need to for even baking, until the cookies are golden brown. Leave them on the baking trays for 5 minutes before removing them with a spatula to cool on a rack.

There's really nothing simpler than this salad. The colours are really outstanding together. It might not taste as satisfying as a pizza or burger, but it's still good, especially when you use the homegrown tomatoes. Heirloom tomatoes would be even better. You can also throw in Feta, or buffalo Mozzarella or your personal favourite cheese. Eat some salads, they are good for you!

Salad	Vinaigrette
2 Tomatoes, cut into 1/4-inch-thick slices 1 Red onion, thinly sliced and separated into rings 1/4 tsp Salt 3 Black olives, sliced into rings 1/2 tbsp Fresh parsley, chopped Some baby arugula, optional	1 tbsp Olive oil 1/2 tbsp Balsamic blanc 1/2 tsp Dijon mustard 1/2 tsp Minced garlic

1. To prepare salad, alternate tomato and onion slices on a serving platter. Sprinkle with salt. Top with olive rings, parsley and baby arugula if used.
   
   
2. To prepare vinaigrette, combine oil, balsamic blanc, mustard, and garlic in a jar. Cover tightly and shake vigorously. Drizzle vinaigrette over salad and serve.

A simple pasta dish with tomatoes, pancetta and the basil leaves. The recipe calls for truffle linguine, but you can use other pasta as a substitute. Prosciutto can be used in place of pancetta to give this simple pasta dish a flavour boost.

• 200 g Truffle linguine©angiesrecipes
  
  
• 2 tbsp Olive oil
  
  
• 80 g Pancetta, roughly chopped
  
  
• 1 Shallot, diced
  
  
• 2 Tomatoes, finely chopped
  
  
• Salt and freshly ground black pepper
  
  
• Some fresh basil leaves
  
  

1. Cook truffle linguine in a large saucepan of boiling salted water, following packet directions, 8-10 minutes. Drain.
   
   
2. Meanwhile heat a little of olive oil in a skillet over medium heat. Add in chopped pancetta and cook until golden and crisp, about 3-4 minutes.
   
   
3. Add in diced shallot and stir fry until aromatic. Add in the diced tomatoes, olive oil and pasta. Toss over low heat to combine. Season with salt and pepper. Top with basil leaves.

Simply seasoned with salt and crushed black pepper, these pan seared salmon fillets are perfectly paired with dill flavoured sour cream, which naturally and wonderfully marries the rich flavour of salmon, and a side salad (together with a couple slices of German black bread) for a fairly delicious and delightful lunch.

• 2 Salmon fillets
  
  
• 1/2 tbsp Fresh lemon juice
  
  
• Salt and freshly ground black pepper, to taste
  
  
• 1 tbsp Olive oil
  
  
• 2-3 tbsp Sour cream
  
  
• 1/2 tsp Garlic, minced
  
  
• 1/2 tsp Dill, chopped
  
  
• 1/2 tsp Lemon juice

1. Place the salmon fillets in a shallow bowl. Toss well with lemon juice, salt and pepper. Let rest for 15 minutes. Combine the sour cream, minced garlic, dill and lemon juice in a bowl. Cover and store in the fridge until ready to serve.
   
   
2. Add the olive oil in a non-stick skillet over medium-high heat, sear the salmon on both sides, about 3-5 minutes for each side. Serve with the prepared sauce and some mixed salad.