Author: admin

Ingredients
(for 9 servings)

1 box red velvet cake mix (430g)
2.5 to 3 cups all-purpose flour (315g-375g), plus more for dusting
1.25 cups warm water (300 mL)
1 package active dry yeast
1 tbsp vegetable oil
1/4 cup unsalted butter (60g), melted
1/2 cup light brown sugar (110g), packed
1 tbsp cinnamon
nonstick cooking spray

Icing:
2 cups confectioners’ sugar (230g)
2 tbsp butter (30g), softened
1 tbsp vanilla extract
3 to 5 tbsp (45ml-75ml) 2% milk

In a large bowl, combine the cake mix, flour, water, and yeast. Pour mixture onto a lightly-floured surface and knead until smooth for 5 minutes.

Place dough in a large oiled bowl, brush the top of the dough lightly with oil, and let rise for an hour in a warm area.

Punch down the dough and roll out on a floured surface to a rectangular shape about 1 centimeter (1/2 inch) thick.

Brush the melted butter evenly over the dough until covered.

In a small bowl, combine the brown sugar and cinnamon. Sprinkle the cinnamon sugar evenly over the dough.

Roll up the dough from the bottom to the top. Cut the dough into nine even pieces and place them in a 9-inch (23 cm) square baking pan greased with nonstick spray.

Let the dough rise for another hour.

Preheat the oven to 350F/180C.

Bake the cinnamon rolls for 30 minutes until toothpick comes out clean.

Release the cinnamon rolls from the pan and place on a wire rack set over a baking sheet.

Beat confectioners’ sugar, butter, vanilla and enough milk to reach a drizzling consistency. Drizzle icing over warm rolls.

60 ml / 1/4 cup virgin olive oil
1 tsp. coarsely crushed peppercorns
1 tsp. coarsely crushed coriander seeds
1/2 tsp. cumin seeds
1/2 tsp. ground turmeric
1.5 kg seedless watermelon, rind removed, flesh cut into 1cm cubes pieces
2 medium heirloom tomatoes, cut into 1cm pieces
225g mild feta, cut into 1cm pieces
Coarse sea salt

Heat olive oil, peppercorns, coriander seeds, cumin seeds, and turmeric in a small saucepan over medium until fragrant, about 3 minutes. Let turmeric oil cool slightly.

Arrange watermelon, tomato, and feta on a platter. Drizzle turmeric oil evenly over and sprinkle with coarse salt.

2 thick slices large white country-style bread, cut into 1″ pieces
60ml / 1/4 cup extra-virgin olive oil
3 tbsp. white balsamic vinegar
300g / 1 cup jarred roasted red peppers, roughly chopped, plus 1 tbsp. brine
1 tsp. finely chopped oregano
Kosher salt
Freshly ground black pepper
1/2 small juicy ripe cantaloupe (about 675g), rind and seeds removed, flesh cut into irregular bite-size pieces

Preheat oven to 400F/200C. Arrange bread in an even layer on a rimmed baking sheet. Bake until golden and lightly crisped, about 9 minutes; let cool.

Whisk oil, vinegar, brine and oregano in a large bowl; season with kosher salt and pepper. Add peppers, cantaloupe, and toasted bread and toss to combine. Let sit, tossing occasionally, at least 15 minutes and up to 1 hour.

For the salad:
250g cups quinoa
700ml water
1/2 tsp kosher salt
1 large English cucumber
340g roasted red peppers
1/2 small red onion
1 cup pitted olives
15g coarsely chopped fresh parsley leaves
115g feta cheese

For the dressing:
3 tbsp olive oil
2 tbsp red wine vinegar
1/2 tsp dried oregano
1/2 tsp kosher salt, plus more as needed
1/4 tsp freshly ground black pepper

Place quinoa in a fine-mesh strainer and rinse well. Place the quinoa, water, and 1/2 tsp kosher salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Uncover and fluff with a fork. Transfer the quinoa to a rimmed baking sheet, spread into an even layer, and refrigerate until cooled completely, 10 to 15 minutes.

Place all the dressing ingredients in a small bowl and whisk to combine.

Chop 1 large English cucumber into rough 1/2-inch pieces, drain and coarsely chop roasted red peppers, coarsely chop 1 cup pitted olives, finely dice the red onion. Add everything to the bowl.

Add the cooled quinoa and toss to combine and evenly coat in the dressing.

Coarsely chop parsley leaves and add to the bowl. Crumble feta cheese into the salad and toss again gently to combine. Serve at room temperature or chilled.