The red wine gives the pasta an unique deep purple colour and a sublime, earthy flavour complemented by a handful of rich, peppery arugula and sharp, nutty Parmigiano-Reggiano.

• 200 g Spaghetti
• 350 ml South African Pinotage
• 1 tsp Sugar
• 2 tbsp Olive oil
• 2 clove Garlic, sliced
• Salt and freshly ground black pepper to taste
• 2 tbsp Parmigiano-Reggiano, grated
• 50 g Arugula

1. Bring a pot of salted water to a boil. Cook the spaghetti, stirring occasionally, for 5 minutes. The pasta will finish cooking in the red wine. Drain the pasta and set aside.
2. Add the pinotage and sugar to the pasta pot. Bring it to a boil over high heat and cook until reduced by half, about 5-8 minutes. Add in spaghetti and cook, stirring occasionally, until most of the red wine is absorbed and the spaghetti is al dente, about 3 minutes.
3. Meanwhile, heat a large skillet over medium-high heat. Add in olive oil, reduce the heat to medium-low and stir in garlic until golden. Turn the heat off. Add in pasta, arugula, salt and pepper, toss gently and transfer to serving plates. Sprinkle with the cheese and serve.

Thank you, Elisabeth at Food and Thrift Finds, and Joudie at Moodfood Blog, for sharing this one lovely blog award with me. And I also want to express my sincere appreciation to Gina at What's for Dinner across State Lines, and Alisha at The Ardent Epicure for thinking of me in the "Tag Game".

These pumpkin bars are light in texture, wonderfully moist and delicious. A thick layer of delightfully spiced pumpkin filling in between a buttery crust and chopped pea-nutty topping. Drizzle some caramel over and enjoy them with a pot of freshly brewed tea. A perfect autumn treat!

A simple fig bread that's bursting with flavours and fruity goodness. Fresh black pepper gives this fig bread an extra kick!
Recipe Source: BBC Goodfood

• 640 g Spelt #1050 flour
  
• 3 tsp Cracked black pepper
  
• 2 tsp Salt
  
• 6 g Instant dried yeast
  
• 420 ml Warm water
  
• 2 tbsp Walnut oil
  
• 360 g Dried figs©angiesrecipes, roughly chopped

1. Whisk together the spelt flour, black pepper, salt and yeast in the bowl of your stand mixer fitted with a dough hook.
   
2. Make a well in the center of the flour mixture, and add in warm water and walnut oil. Stir to form a soft dough. Increase the speed and knead until the dough is smooth.
   
3. Remove the dough from the bowl and shape into a ball. Put the dough ball in a lightly greased bowl, cover with cling film and leave in a warm place for one hour until doubled in volume. Lightly knead the chopped figs into the dough until incorporated. Don’t over do it, the dough won’t look smooth.
   
4. Shape the dough into an oval or a round and place on a lightly floured baking tray. Slash the top of loaf and dust a little flour. Preheat the oven to 200C/400F. Proof the dough for 30 minutes at room temperature until it slightly swelled. Bake in the center of hot oven for 45 minutes until it sounds hollow when you tap it underneath. Remove and cool on a rack.

Carnival Squash - Cream colored with orange spots or pale green with dark green spots in vertical stripes. Carnival Squash have hard, thick skins and only the flesh is eaten. It is sometimes labeled as a type of acorn squash.
The delicious yellow meat is reminiscent of sweet potatoes and butternut squash and can be baked or steamed then combined with butter and fresh herbs. Also great in soups. Source: What's Cooking America

• 1 Carnival squash (acorn or hokkaido)
  
• Salt and black pepper to taste
  
• 100 g Smoked bacon, diced
  
• 50 g Olive oil
  
• 1/2 tsp Dried rosemary
  
• 2 Garlic cloves, minced
  
• 1/5 tsp Nutmeg
  
• 1 tsp Sugar

1. Preheat the oven to 190C/375F. Cut carnival squash into halves, scoop out seeds and fibers, and cut each half into two chunks. Place them cut-side up on a shallow baking tray. Sprinkle some salt and black pepper.
   
2. Dice the bacon and combine with olive oil, rosemary, garlic, nutmeg and sugar in a bowl. Divide the mixture among the carnival chunks. Bake in the middle of the hot oven for 25-30 minutes.

If you enjoy good hot rolls, then these healthy and delicious yeast carrot dinner rolls are for you. Serve them with some creamy carrot soup!

• 230 g Whole spelt flour
  
• 120 g Spelt #630 flour©angiesrecipes
  
• 2 tbsp Brown sugar
  
• 5 g Sea salt
  
• 6 g Instant dried yeast
  
• 190 ml Warm milk
  
• 25 g Butter, melted
  
• 70 g Carrots, finely grated
  
• 2 tsp Poppy seed
  
• 1/2 Egg, lightly beaten
  
• 1 tsp Water

1. Mix the flours, brown sugar, salt and instant dried yeast in the bowl of your stand mixer with the dough hook attachment. Make a well in the center and pour in the milk and melted butter. Stir until combined. Mix in the carrots, poppy seeds and and stir until a soft dough forms.
   
2. Turn dough out onto a lightly floured surface and knead 5-7 minutes, or until smooth and elastic.Put the dough in a lightly greased bowl, cover with plastic wrap and let rise until doubled in size, about 1 to 1-1/2 hours.
   
3. Divide the dough into 15 pieces, about 48 grams each. Shape into balls and place on an 9-inch springform pan lined with parchment paper. Cover with a tea towel. Proof until doubled in size, about 45 minutes.
   
4. About 20 minutes before baking, heat oven to 190C/375F. Beat egg with water. Brush egg wash onto the risen rolls. Bake for 25 to 30 minutes, until rolls are golden brown color. Remove rolls from pan and cool on a wire rack.

Red cabbage, with an attractive dark purple colour and undeserved bad reputation, is Fat-Free, Cholesterol-Free, and rich in vitamin A, B, C, E. Talk about the perfect weight loss food!
My husband simply frowns on the idea of cooking him some red cabbages. He even dislike the word "Kohl or cabbage in English". He didn't touch a single bit of it. Well, take it or leave it. So red cabbage anyone?

• 2 tbsp Olive oil
  
• 1250 g Red cabbages, quartered, cored and shredded
  
• 2 Apples, peeled and cored and chopped
  
• 1 tbsp Ginger root, finely shredded
  
• 2 Onion, sliced
  
• 1 tsp Allspice, ground
  
• 1 tbsp Mustard seeds
  
• 80 g Golden caster sugar
  
• 40 ml White wine vinegar
  
• 300 ml Apple cider©angiesrecipes
  

1. Heat olive oil in a large pan, add cabbage, apples, ginger, onions, allspice and mustard seeds. Cook for 5 minutes until just starting to wilt.
   
2. Scatter over the sugar and pour in the wine vinegar and cider. Cook, covered, over the low heat for 15 minutes, then remove the lid and turn up the heat to medium. Simmer the cabbage for about 35 minutes, stirring occasionally until all the liquid has evaporated.

These honey roasted almonds are a real nutty treat. Roasted whole almonds coated with a combination of honey, sugar and salt. Sweet, salty, and crunchy! Almonds are a super food and highly beneficial. So enjoy them in moderation or they would have a negative impact on your waistline.

• 50 g Sugar
  
• 1/2 tsp Salt
  
• 2 tbsp Clear honey
  
• 2 tbsp Water
  
• 2 tsp Olive oil
  
• 300 g Almonds, skin on
  

1. Place almonds in a single layer in a baking sheet and bake at 180C/350F for 15-20 minutes, stirring occasionally, until the nuts are tan to light brown in colour. Thoroughly mix the sugar and salt in a bowl. Set aside.
   
2. Mix the honey, water and olive oil in a heavy saucepan and bring to the boil over medium heat. Add in the roasted almonds and cook and stir constantly until all of the liquid has been absorbed, about 5 minutes.
   
3. Transfer the almonds to a large bowl. Sprinkle the sugar mixture over and toss until they are evenly coated. Spread the almonds out on a parchemet paper. When cool, store at room temperature in an air-tight container for up to two weeks.

A glorious, flavoursome, and healthy carrot soup loaded with beta-carotene, which is believed to have antioxidant properties and help to reduce cancer, low in cholesterol and high in dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Potassium, Thiamin, Niacin, Vitamin B6, Folate and Manganese to boot. So what are you waiting for? Say YES to carrots!

• 2 tsp Cumin seeds
  
• 2 tbsp Olive oil
  
• 650 g Carrots, rinsed, peeled and coarsely grated
  
• 120 g Green lentils
  
• 1100 ml Vegetable stock
  
• 150 ml 1.5% Milk
  
• Salt and pepper
  
• Plain yogurt, to serve
  

1. Heat a saucepan and dry fry the cumin seeds for 1 minute until they start to jump around the pan and aromatic. Remove half of the seeds and reserve. Add in oil, grated carrots, lentils, stock and milk. Bring it to a boil. Simmer for about 15 minutes until lentls are softened.
   
2. Remove the soup from the heat and process the soup with a stick blender until smooth. Season the soup with salt and pepper. Heat the soup through over the low heat. Ladle the soup into bowls, top with yogurt and sprinkle the reserved cumin seeds.

Unlike Bouillabaisse, a traditional fancy fish stew in the Provençal region of southern France, this oven-baked fish with Provencal sauce is rather quick, easy to make, and tastes very delicious and Mediterranean.

• 700 g Skinless fish fillets (sea bass or red snapper)
  
• Salt and pepper to taste
  
• 1 tbsp Olive oil
  2 Shallots, finely sliced
  
• 1 clove Garlic, minced
  
• 1 tbsp Tomato paste
  
• 400 g Canned chopped tomatoes
  
• 120 ml White wine
  
• 1 Roasted bell pepper, thinly sliced
  
• 12 Olives, pitted and halved
  
• 1 tbsp Flat-leaf parsley, chopped
  

1. Preheat the oven to 200C/400F. Grease a baking dish with a little olive oil. Place fish in Season, cover with foil and bake for 15 minutes until just cooked through.
   
2. To prepare the sauce, heat the olive oil in a skillet over medium heat. Add sliced shallots and stir until it starts to soften, 1-2 minutes. Add garlic and stir briefly. Add tomato paste, tomatoes and white wine. Stir and cook for 5 minutes until the sauce has thickened.
   
3. Add in sliced roasted bell peppers and halved olives, taste and adjust the seasoning. Arrange the fish on serving plates and spoon the sauce over. Top with chopped parsley and serve with noodles or potatoes.