Ingredients:

• 10 courgete flowers
  
• 1/2 onion (finely chopped)
• 4 tablespoons olive oil
• 4 tablespoons rice
• 1 teaspoon dried mint
• 1 teaspoon currants
• 1 teaspoon pinenuts
• a pinch of salt
• a pinch of blackpepper

Recipe:

1. Wash the courgette flowers and remove the pistil from inside without bruising the flowers.
2. Sautee the onions and pinenuts with olive oil.
3. Add the washed and drained rice, currants, and spices to the pan.
4. Pour hot water just enough to cover the rice. Cook over low heat until the rice absorbs all the water.
5. Stuff each courgette flower with the rice mixture and fold the tops over to encase the filling,
6. Cover the bottom of a pan with waxed pepper and place the stuffed courgette flowers over the waxed pepper.
7. Sprinkle the stuffed courgette flowers with olive oil and pour hot water upto the half way.
   
8. Cook for 20 minutes over low heat.
9. Once cool down serve with lemon wedges.

Ingredients:

• 1/2 lb Chinese long beans (edges trimmed)
• 2 tablespoons olive oil
• 1 small onion (diced)
• pinch red pepper flakes
• 1/2 cup chicken stock
• 1 tablespoon honey
• 1 tablespoon sesame oil
• pinch salt and black pepper
• 2 tablespoons sesame seeds (optional)
• 6 cherry tomatoes (halved)
  

Instructions:

1. In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool.
2. In a large skillet over medium-high heat, add butter. Sautee onions. Add red pepper flakes and long beans. Allow to cook for a few minutes until fragrant. Stir in chicken stock, honey and sesame oil. Let the beans steam for 5 minutes on medium heat. Season with salt and pepper, to taste, and add sesame seeds, if desired. Mix together.
3. Take the beans to a plate. Sautee the cerry tomatoes in the sauce left in the skillet. Pour the sauteed tomatoes over the beans.
4. Bon appetit.

Ingredients:

• 4 pieces chicken leg (washed; dry padded)
• 8 potatoes (peeled)
• 2 onions (peeled; halved)
• 2 carrots (peeled; chopped into 2 inch pieces)
• pinch salt
• pinch black pepper
• pinch rosemary (or tyhme)

Instructions:

Preheat oven to 350°F. Place all ingredients in bag and shake to thoroughly coat chicken and vegetables with the spices. Seal bag and punch couple holes. Place bag in a baking pan, arrange chicken in 1 layer so pieces do not over lap. Bake 40 minutes or until chicken is done. To serve, open bag carefully and arrange chicken and vegetables in a plate.

Stuffing Ingredients:

• 2 cups rice
• 4-5 onions
• 1.5-2 tablespoons pine nuts
• 2 tablespoons currants
• 1 tablespoon dry mint
• 1-1.5 teaspoon black pepper
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon sugar
• 1 teaspoon salt
• juice of half a lemon
• 1/2 cup olive oil
• 1/2 cup hot water

In addition:

• 10-12 bell peppers

Instructions:

1. Fine chop the onions and sautee in olive oil. Add pine nuts and sautee until pine nuts are pinkiesh.
2. Wash and drain the rice and add to the onions. Cook until the rice is translucent. Add spices, currant, and lemon juice. Add salt and 1/2 cup hot water and cover the pan andd cook on low until rice absorbs all the water.
3. Cut the tops of the bell peppers and clean insides. Wash and drain them. Fill the bell peppers with the stuffing and cover each with the top pieces. Arrange them in a pan.
4. Drill 1/2 cup of olive oil over the peppers. Add 2 cups of hot water to the pan. When boils, turn down the heat to low and cook for 30-40 minutes.

Ingredients:

Instructions: