Date and Pecan Passover Cookies

IMG_7278INGREDIENTS

1 Cup Chopped Dates
1 Cup Roughly Chopped Pecans
1 Cup Powdered (Icing) Sugar
1 Egg White

METHOD

1. Preheat oven to 350ºF/180ºC
2. In a medium sized mixing bowl add the chopped dates, chopped pecans and powdered sugar.
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3. Mix well until all combined.
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4. Add the egg white and mix well.
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5. Place tablespoon sized scoops on a baking sheet spread an inch apart.
6. Bake for 10-12 minutes or until cookies are lightly golden.

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Rocket Salad with Oven Roasted Golden Beets, Caramelized Red Onions, Fresh Figs and Candied Pecans

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INGREDIENTS 
One packet fresh rocket
4 baby golden beets
One large red onion
Olive oil
Balsamic vinegar
Salt and pepper
4 fresh figs
1/2 cup Pecans
1/3 cup brown sugar
Cinnamon

METHOD
Candied Pecans


1. Add the brown sugar to a frying pan and melt the sugar.
2. Add the pecans and coat throughly in the melted sugar.
3. Remove from the pan and place on a greased baking tray with foil.
4. Sprinkle with cinnamon and set aside to cool.

Roasted Beets and Caramelized Onions
1. Pre heat the oven to 400F/200C
2. Peel and quarter the beets.
3. Peel and cut the onion into wedges.
4. In one bowl, toss the beets with olive oil, salt and pepper and spread on a baking sheet. 
5.In a seperate bowl do the same to the onion but also add a few splashes of balsamic vinegar and spread on a baking sheet.


6. Bake for 30 mins turning halfway.
6. Remove from the oven and cool.

Assemble


1. In a medium bowl toss the rocket with balsamic vinegar and place on a serving dish.
2. Over the rocket, add the golden beets and the caramalized onion.
3. Break up the candied pecans and scatter on top.
4. Tear or quater the figs and place on top.
5. If desired, drizzle with additional olive oil and balsamic vinegar to serve.

Maple and Pecan Salmon With Multi Colored Vegetable Skewers 

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Summer is all about throwing some food on the BBQ and enjoying a glass of wine while watching the sun set. This is a quick and easy recipe to put together for a delicious summer dinner.

INGREDIENTS 

Salmon
4 portions raw salmon steaks
1/2 cup pecan nuts
1/3 cup maple syrup
Half a lemon squeezed
Cedar plank

Vegetable skewers
1 red onion
2 green peppers
2 red peppers
2 zuchinni
2 yellow sqush
16 mushrooms
Pineapple chunks
Lawry’s seasoned salt
Wooden skewers 

METHOD
For the Salmon:
1. Soak the cedar plank in water for 2-3 hours.
2. Chop the peacans into small pieces.
3. In a medium bowl mix the pecans with the maple syrup and lemon juice.
4. Add the salmon to the mixing bowl and let marinate for 10 mins. 

5. Place the salmon steaks onto the cedar planks. Be sure to add any leftover pecan maple mixture onto the top of each salmon steak


6. Place the cedar plank on the BBQ on high, close the lid and grill until done to your required taste. Roughly 10 mins

For the vegetable skewers:
1. Soak the skewers in water for an hour – this prevents them from burning
2. Cut all vegatables into chunks.
3. Push the vegetables onto the skewers alternating all the different vegetables


4. Drizzle with olive oil and sprinkle with Lawry’s seasoned salt
5. Grill on high until vegetables are tender. Roughly 20 mins, turning every 5 mins.