2 lbs potatoes, suitable for roasting….

For the spice paste….
4 fresh garlic cloves….

1 teaspoon ground cumin….

1/2 teaspoon salt….

1/2 teaspoon cracked black pepper (not ground)….

2 teaspoons lemon juice….

4 teaspoons olive oil….

Mince/crush the garlic and set aside in a bowl…..

Add the other spice paste ingredients and mix…..

Cover and leave for at least an hour before using, for the flavors to blend…..

After 30 minutes, preheat the oven to 300°F or 150°C (this is the temperature I use although my oven is fan-assisted so if yours is not, you may wish to use a slightly higher temperature)…..

Peel and quarter the potatoes (cut larger potatoes into smaller chunks)…..

Simmer them in a pan of boiling water for 5-6 minutes…..

Drain the potatoes and gently shake them in the pan to roughen the edges (this produces crispy roasties!)…..

Put the potatoes in a roasting tray. Add the spice paste and toss to coat the potatoes completely…..

Bake for 30 minutes, or until done, turning halfway through cooking…..

Serve hot!

2 lemons….

1 tablespoon olive oil….

1 large onion, halved, thinly sliced….

2 garlic cloves, pressed….

1 tablespoon paprika….

2 teaspoons ground cumin….

1 teaspoon ground cinnamon….

1 teaspoon ground ginger….

2 cups low sodium chicken broth….

4 1/2 lbs chicken, cut into 8 pieces, skin removed….

1/2 cup green olive….

Cut 1 lemon into 8 wedges…..

Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside…..

Heat oil in large skillet over medium-high heat…..

Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes…..

add next 5 ingredients;….

stir 1 minute. broth; bring to boil…..

Sprinkle chicken with and pepper; add to skillet…..

Add lemon wedges…..

Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes…..

Transfer chicken to platter. olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes…..

Season with salt and pepper…..

Pour over chicken…..

Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes…..

Season with salt and pepper…..

Pour over chicken.

6-8 ounces vanilla yogurt….

1 pint fresh strawberries….

2 apples, peeled (any kind)….

1-2 bananas….

2 oranges or tangerines….

1 tablespoon sugar….

Cut up the strawberries & place in a bowl. Cut up the apples, bananas & 1 orange & add to the strawberries…..
Mix the sugar in with the fruit. Next add the yogurt & stir…..
Squeeze the juice from the last orange into the bowl and stir…..
Note: The yogurt & juice may separate if it is stored in the refrigerator. Stir before serving

2 teaspoons Chinese gunpowder green tea….

1 bunch fresh mint leaves….

4-8 teaspoons sugar….

Warm a teapot by swirling a little hot water around the teapot then discarding it. Put the tea in the teapot, add the mint leaves, and 1-2 tsp sugar per person, according to taste. Pour in boiling water and stir once only. Infuse for 5 minutes then serve in your beautiful tea glasses or tea cups and serve at once.