A really easy salad recipe with leftover roasted chicken, pears, toasted walnut halves and rocket leaves gently tossed with a simple white balsamic vinaigrette. Serve it with bread or roasted potatoes.

• 200 g Leftover roasted chicken thighs
  
• 40 g Rocket leaves
  
• 1 Pear, washed, cored, cut into thin wedges
  
• 1 handful Walnut halves, toasted
  
• 30 ml Walnut oil
  
• 15 ml Balsamic bianco
  
• 1 tsp Wholegrain mustard

1. Place walnut halves in a single layer in a skillet. With the skillet over medium-high heat, stir the nuts continually for 5 minutes or until they start to turn golden.
   
2. Place rocket leaves, pear wedges, toasted walnuts, and chicken in a large bowl. Toss gently to combine. Whisk walnut oil, balsamic bianco and mustard together. Pour the dressing over the salad and toss to combine. Serve salad with bread.

A delightfully creamy sauce, consisting of button mushrooms, sour cream, and chives, makes this pan-seared chicken breast tender, succulent and flavoursome. Serve it with pasta or mashed potatoes.

• 2 Chicken breasts, boneless and skinless
  
• 1/2 tsp Salt
  
• 3 tbsp All-purpose flour
  
• 1 tbsp Extra-virgin olive oil
  
• 1 Shallot, finely chopped
  
• 100 g Button mushrooms, thinly sliced
  
• 60 ml Dry white wine
  
• 300 ml Chicken broth
  
• 2 tbsp Sour cream
  
• 1/2 tbsp Dijon mustard
  
• 2 tbsp Fresh chives, chopped
  

1. Place chicken breast between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with a little of salt. Place 2 tablespoons flour in a shallow dish and dredge the chicken in it. Discard the excess flour.
   
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
   
3. Add remaining oil to the pan and heat over medium-high heat. Add shallots, mushrooms and cook, stirring constantly, until golden brown, 3-5 minutes. Sprinkle with the remaining flour and stir until lightly browned. Pour in white wine, and broth. Bring it to a boil, stirring often.
   
4. Return the chicken to the skillet, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 5 minutes. Stir in sour cream and mustard until smooth. Taste with salt and stir in chives. Serve with wholewheat pasta.

Those spelt crackers with distinct aroma of 5-spice powder that adds a delicious spicy kick and crumble texture that melt easily in the mouth and keep you wanting more and more.

• 120 g Spelt flour #630
  ©angiesrecipes
  
• 1/2 tsp Five spice powder
  
• 50 g Parmesan, grated
  
• 15 g Poppy seeds
  
• 100 g Duck fat (or butter)
  
• 1-2 tbsp Ice water
  

1. Whisk together spelt flour, five spice powder, Parmesan and poppy seeds in a mixing bowl. Rub in duck fat until the mixture is crumbly. Add in ice water, a little at a time, until the mixture becomes a dough ball.
   
2. Wrap the dough with plastic film and chill for 2 hours. Line a baking sheet with parchment paper. Preheat the oven to 160C/325F. Remove the dough from the fridge. On a floured surface, roll it into a rectangle about 2mm thick.
   
3. Cut out individual crackers about 5cm across with a sharp knife and arrange them on the prepared baking sheet. Bake for 10 minutes. Turn the crackers over and bake another 5 to 10 minutes. Cool the crackers on a rack.

A very moist, slightly dense and super tasty hard wheat semolina cake prepared with yogurt, frozen raspberries and hazelnut brittle. Enjoy it with a glass of sparkling strawberry wine or a pot of freshly brewed tea.

• 2 Eggs, separated
  
• 30 g Butter, at room temperature
  
• 80 g Sugar
  
• 15 g Vanilla sugar
  
• 250 g 3.5% Plain yogurt
  
• 250 g Hard wheat semolina
  
• 2 tsp Baking powder
  
• 200 g Frozen raspberries
  
• 50 g Hazelnut brittle
  
• Powdered sugar
  

1. Preheat the oven to 175C/350F. Grease and flour a rectangle baking dish about 25cmx14cmx6.5cm/10”x5.5”x2.5”.
   
2. Beat egg yolks, butter, and sugar until creamy. Stir in yogurt to combine. Beat egg white and vanilla sugar until stiff.
   
3. Whisk together the semolina and baking powder, then sift the mixture into the liquid mixture. Gently stir to combine. Fold the egg white into the batter.
   
4. Pour half of batter into the prepared pan, then top with 100 grams of frozen raspberries, now pour the remaining batter over the raspberries, finally cover with the remaining raspberries and sprinkle the hazelnut brittle over.
   
5. Bake in the center of hot oven for 65 minutes until golden brown. Remove and leave the cake in the pan for 15 minutes before turn it out onto a wire rack to cool. Dust the top with powdered sugar.

Juicy, slightly sour ruby grapefruit, with peppery rocket leaves as a base, and black olives dressed with a combination of balsamic bianco vinegar and olive oil, then sprinkled with some chopped pistachios. If you are not a fan of rocket leaves, lamb's lettuce would be great for this salad too.

	Dressing
1 Grapefruit 1 handful Rocket 10 Black olives, cut into halves Some pistachios, chopped	1 tbsp Rosemary infused olive oil 1 tbsp Balsamic bianco Salt and black pepper

1. Peel and segment the grapefruit. Arrange rock salad, black olives and grapefruit segments on the serving plate.
   
2. Mix the vinaigrette ingredients in a jar with a tight-fitting lid and shake to blend. Drizzle the vinaigrette over the salad and sprinkle with the chopped pistachios. Serve the salad with bread.

If you love pesto and are interested in something different, then this zucchini pesto is the ONE for you. I have used roasted zucchini, which adds extra complexity to the sauce, but you sure can use the raw one instead. Serve them with rye crackers or some toasted country bread.

• 500 g Zucchini
  
• 2 Garlic cloves
  
• 2 tbsp Ground almonds
  
• 2 tbsp Fresh basil, chopped
  
• 30 g Parmesan, grated
  
• 5 tbsp Olive oil
  
• 2 tsp Lemon juice
  
• Salt and black pepper
  

1. Preheat the oven to 200C/400F. Cut the zucchini into half lengthways. Grease a baking pan with a little of olive oil, and place the zucchini, cut side down, in the pan. Brush the zucchini with half tablespoon of olive oil. Roast zucchini for 15 minutes.
   
2. Cut the zucchini into small pieces and place them in a blender with garlic cloves, almond, and basil. Pulse unti the mixture is blended. Add in grated Parmesan and olive oil. Season the mixture with lemon juice, salt and black pepper. Serve with rye crackers.

This simple, refreshing salad features the fragrant, and slightly sweet fennel, fresh and juicy orange, crunchy Romaine lettuce and carrot. Make it as a side salad, or enjoy it as a light lunch with some homemade bread.

• 1 heart Romaine lettuce leaves
  
• Oranges, peeled and sliced
  
• 1 Fennel bulb, trimmed and sliced
  
• 1 handful Carrot strips
  
• 1 tbsp Olive oil
  
• 1 tbsp White wine vinegar
  
• Salt and freshly ground black pepper

1. Rinse, dry, and tear the lettuce into bite-sized pieces. Remove the peel and pith from the oranges. Cut the orangees into slices.
   
2. In a large bowl, place the lettuce pieces, carrot strips, sliced fennel and oranges. Drizzle with olive oil and white wine vinegar. Taste with salt and black pepper. Gently toss and serve.