1. Place potatoes in a saucepan and cover with cold water. Cover and bring to the boil. Uncover and cook for 8 minutes, or until potatoes are just tender. Drain and set aside to cool. Cut into 6 wedges.
2. Heat olive oil in a skillet over a medium-high heat. Add in drained capers and potato wedges. Cook until capers are crisp and potatoes golden, about 5 minutes. Drain on paper towel.
3. Arrange sliced potatoes on serving plates. Top with rocket, smoked salmon and capers. Drizzle over the tzatziki.

1. Line a 30x40-cm baking tray with parchment paper. Preheat oven to 190C/375F. Beat the egg yolks, maple syrup, vegetable oil and milk until thoroughly blended. Whisk together the cake flour, blueberry tea, and baking powder. Sift the flour mixture into the yolk mixture. Fold to combine.
2. Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into yolk mixture to lighten it and then carefully fold in remaining whites.
3. Pour the cake batter into the prepared baking tray and smooth the top. Transfer to the oven and bake for 12 minutes. Remove from the oven and invert onto a sheet of baking paper dusted with icing sugar. Carefully peel off the the paper liner and trim the edges of cake. Roll up from the short side.

1. Cook rice following packet directions. Add the peas 2 minutes before the end of cooking. Drain. Rinse under cold water. Drain well. Place in a large serving bowl. Add the curry powder, olive oil, lime juice, salt and freshly ground black pepper. Gently stir to combine.
2. Season the fish with salt and pepper. Melt the butter in a non-stick pan over medium heat. Cook the walleye fillet until golden brown. Remove fish and cut into half-inch pieces. Dice the carrot and red onion.
3. Add the fish, carrot, and red onion to the rice. Halve the papaya lengthwise and remove the seeds. Scoop out some flesh and add into the rice salad. Fill the papaya shells with rice salad or just serve them in a bowl.

1. Preheat the oven to 210C/420F. Grease lightly a glass baking pan with olive oil. Melt the butter and place them in a bowl together with crushed cornflakes, breadcrumbs, olive oil, herbs and minced garlic.
2. Pat the fish fillets dry with paper towels and season with salt and pepper. Place them, skinned-side down, on the baking pan. Pour the white wine over the fish. Divide the cornflake mixture onto two fish fillets and press down lightly so they adhere.
3. Bake in the center of the hot oven for 20 minutes or until the topping is golden and the fish is opaque and cooked through. Serve immediately garnished with lemon wedges.

1. Place walnut halves in a single layer in a skillet. With the skillet over medium-high heat, stir the nuts continually for 5 minutes or until they start to turn golden.
2. Place rocket leaves, pear wedges, toasted walnuts, and chicken in a large bowl. Toss gently to combine. Whisk walnut oil, balsamic bianco and mustard together. Pour the dressing over the salad and toss to combine. Serve salad with bread.

1. Whisk together spelt flour, five spice powder, Parmesan and poppy seeds in a mixing bowl. Rub in duck fat until the mixture is crumbly. Add in ice water, a little at a time, until the mixture becomes a dough ball.
2. Wrap the dough with plastic film and chill for 2 hours. Line a baking sheet with parchment paper. Preheat the oven to 160C/325F. Remove the dough from the fridge. On a floured surface, roll it into a rectangle about 2mm thick.
3. Cut out individual crackers about 5cm across with a sharp knife and arrange them on the prepared baking sheet. Bake for 10 minutes. Turn the crackers over and bake another 5 to 10 minutes. Cool the crackers on a rack.

1. Preheat the oven to 175C/350F. Grease and flour a rectangle baking dish about 25cmx14cmx6.5cm/10”x5.5”x2.5”.
2. Beat egg yolks, butter, and sugar until creamy. Stir in yogurt to combine. Beat egg white and vanilla sugar until stiff.
3. Whisk together the semolina and baking powder, then sift the mixture into the liquid mixture. Gently stir to combine. Fold the egg white into the batter.
4. Pour half of batter into the prepared pan, then top with 100 grams of frozen raspberries, now pour the remaining batter over the raspberries, finally cover with the remaining raspberries and sprinkle the hazelnut brittle over.
5. Bake in the center of hot oven for 65 minutes until golden brown. Remove and leave the cake in the pan for 15 minutes before turn it out onto a wire rack to cool. Dust the top with powdered sugar.

1. Peel and segment the grapefruit. Arrange rock salad, black olives and grapefruit segments on the serving plate.
2. Mix the vinaigrette ingredients in a jar with a tight-fitting lid and shake to blend. Drizzle the vinaigrette over the salad and sprinkle with the chopped pistachios. Serve the salad with bread.

1. Preheat the oven to 200C/400F. Cut the zucchini into half lengthways. Grease a baking pan with a little of olive oil, and place the zucchini, cut side down, in the pan. Brush the zucchini with half tablespoon of olive oil. Roast zucchini for 15 minutes.
2. Cut the zucchini into small pieces and place them in a blender with garlic cloves, almond, and basil. Pulse unti the mixture is blended. Add in grated Parmesan and olive oil. Season the mixture with lemon juice, salt and black pepper. Serve with rye crackers.

1. Rinse, dry, and tear the lettuce into bite-sized pieces. Remove the peel and pith from the oranges. Cut the orangees into slices.
2. In a large bowl, place the lettuce pieces, carrot strips, sliced fennel and oranges. Drizzle with olive oil and white wine vinegar. Taste with salt and black pepper. Gently toss and serve.

1. Heat oven to 210C/420F. Place the potatoes in a roasting pan, then rub with rosemary infused olive oil, rosemary leaves and a sprinkling of salt. Roast for 30 mins until the potatoes have turned a deep golden brown. Leave to cool slightly.
2. Heat a skillet over medium heat. Dry-fry the chopped bacon until crisp. Whisk sour cream, mayonnaise, lemon juice, capers, and the basil in a large bowl. Add in roasted potatoes and crispy bacon. Toss to coat and serve.

I want to thank Elisabeth at foodandthriftfinds for passing the "Sisterhood of the World Bloggers Award" to me and Raven at Ravienomnoms sharing her "Stylish Blogger Award" with me. Thank You, ladies!

1. Tip the chickpeas into a sieve and rinse under cold running water. Drain and place them in a large bowl. Drain the sundried tomatoes and finely dice.
2. Add the chopped sundried tomatoes, together with crumbled feta, chopped chives and chilli into the bowl of chickpeas. Drizzle in the lemon juice, then season with salt and pepper. Gently toss to combine.

1. In the bowl of your stand mixer attached with a dough hook, add in flour, yeast, sugar and salt. Pour in water and 4 tablespoons olive oil. Mix on low speed until dough comes together. Increase speed to medium and mix until dough is smooth, about 5 minutes. Turn dough onto a lightly floured work surface and knead briefly to form into a smooth ball.
2. Coat the mixing bowl with 1 tablespoon of olive oil, place in the dough ball, and turn to coat all sides. Cover with a plastic film and let rise in a warm, draft-free place until doubled in size, about 1 hour.
3. In a small saucepan over medium heat, combine 2 tablespoons of chopped rosemary and 2 tablespoons olive oil. Heat the mixture until olive oil bubbles, about 1 minute. Add in chopped cranberries and remove from heat. Let cool to room temperature.
4. Line a baking tray with parchment paper and set aside. Once dough has risen, punch it down, place on a lightly floured surface, and knead in cranberry mixture, and pine nuts. Form the dough into a tight ball, cover and let rest for 15 minutes.
5. On a lightly floured surface, pat the dough into a sheet and lay it on the prepared tray. Cover with a cling film and allow it to rise until doubled, about 45 minutes.
6. Preheat the oven to 200C/400F. Dimple the dough with your fingertips and place the rosemary leaves in the indentations. Drizzle the remaining tablespoon of olive oil over the top of the dough and sprinkle with fleur de sel. Place loaf in the middle shelf of the oven and mist the inside of the oven with 3 or 4 sprays of water. Bake for 30 minutes until golden. Cool on a wire rack. Serve warm.

Lisa H, from My Lemony Kitchen, was hosting a "Cambodian Souvenirs" giveaway last month. There are 3 very beautiful souvenirs she brought home from her visit to Cambodia: a soft Cambodian silk scarf, a set of beautiful chopsticks and a lovely embroidered purse. And I am the WINNER of this beautiful soft silk scarf. Thank you, Lisa!

1. Bring a pot of water to a boil. Blanch the Brussels sprouts for 3 minutes until they are starting to soften slightly. Remove and drain.
2. Heat a frying pan and fry the pancetta until crisp, then remove and set aside. Add the chestnuts and sugar, tossing in the pan, then pour in the vegetable stock and reduce by half.
3. Add in Brussels sprouts and pancetta back to the pan. Stir to combine. Transfer to a plate and serve warm.