Tahini dressing, chicken, jasmine rice, avocado, carrot, cabbage, green onion, cucumber and pickled red onion for lunch.

Tried making healthy burrito bowl.
Air fried the chicken and sweet potatoes.

Flavourful flat noodles with savoury meat, garnishes and veggies, topped with an onsen egg

Slow Cooked BBQ Pulled Pork cooked in Scrumpy, apple juice with pineapple, celery, onions, garlic, herbs, BBQ rubs and seasoning in a Brioche Bun with strong cheese, salad leaves, yellow pepper and garlic sauce. Served with Seasoned Fries

I steamed the octopus until tender, then pan-seared it in butter with mango cubes and garlic to give it some colour and caramelisation.

For the sauce, I combined mango and tomatoes to create something rich, fruity and slightly tangy. I finished the plate with drops of olive oil and some chopped parsley.

The sweetness of the mango worked really well with the savoury, charred octopus, while the tomatoes kept the sauce from becoming overly sweet.

I used Pageot a fish from the seabream family commonly found in Morocco. (Known as Pandora in English) I removed all the meat, mixed it with herbs and seasoning, shaped it into balls, lightly coated them with cornstarch and fried them. I then sliced them into medallions for serving.

Alongside them are sautéed peas finished with orange zest. For the sauce, I took an unusual direction and combined blueberries, blackberries and lemon juice, creating a sweet-and-sour contrast with the fish.

It was definitely an experiment, but the flavours worked surprisingly well and I loved how the purple, green and orange came together on the plate.

Ingredients:

1 cup all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

¾ cup unsalted butter, softened

½ cup granulated sugar

¼ cup packed brown sugar

1 egg

1 teaspoon vanilla extract

½ cup chopped Snickers bars about 1 regular-sized bar

¼ cup dry roasted peanuts

¼ cup chocolate chips

¼ cup Nutella warmed for drizzling

Instructions:

Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.

Using a mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg and vanilla extract, and mix until well combined.

Gradually add the flour mixture to the wet ingredients, mixing until just combined.

Gently fold in the chopped Snickers bars, dry roasted peanuts, and chocolate chips.

If the dough seems too dry, you can add an additional tablespoon of softened butter or a splash of milk to bring the desired consistency.

Using a spoon or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie.

Place the cookie sheet into the fridge for at least 1 hour.

Preheat your oven to 350°F (175°C).

Bake for 10-12 minutes or until the edges are golden brown.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Once the cookies have cooled, warm up the Nutella in the microwave for about 20-30 seconds until it’s pourable but not too hot.

Drizzle the warmed Nutella over the cooled cookies using a spoon or a piping bag

Full recipe here:
https://tessiestable.com/snickers-cookies/