<p><strong><span class="bold">Peanut butter cookies</span></strong></p>.<p><em>Ingredients</em></p>.<p>1 large egg</p>.<p>1 cup creamy peanut butter</p>.<p>1 cup sugar</p>.<p>Flaky sea salt (optional)</p>.<p><em>Method</em></p>.<p>Arrange racks in upper and lower thirds of the oven; preheat to 180°C. Line 2 rimmed baking sheets with parchment paper.</p>.<p>Beat egg with a whisk in a medium bowl. Add peanut butter and sugar and whisk until fully incorporated and smooth.</p>.<p>Drop mounds of dough by the tablespoonful onto prepared baking sheets, spacing about 2” apart.</p>.<p>Lightly press the tops of cookies with a fork, making a crosshatch pattern. Sprinkle with salt, if using.</p>.<p>Bake cookies, rotating trays halfway through, until golden brown, 10–12 minutes. Transfer to a wire rack and let cool slightly before eating. </p>.<p><strong><span class="bold">Shakshuka </span></strong></p>.<p><em>Ingredients</em></p>.<p>6 cups store-bought salsa</p>.<p>3/4 cup crumbled feta</p>.<p>6 eggs</p>.<p>Olive oil</p>.<p>Salt to taste</p>.<p><em>Method</em></p>.<p>In a skillet, heat up some olive oil. Pour the salsa in and cook till vegetables are soft.</p>.<p>Evenly spread the salsa in the skillet and top evenly with feta.<br />Make six indents in the salsa and crack and drops your eggs into them.</p>.<p>Cook until the egg whites are set and yolks are still runny.</p>.<p><strong><span class="bold">Mozzarella Sticks </span></strong></p>.<p><em>Ingredients</em></p>.<p>Egg roll wrappers as required<br />Slab of mozzarella cheese<br />Neutral oil for frying</p>.<p><em>Method</em></p>.<p>Chop the mozzarella into approximately 1 inch thick sticks.</p>.<p>Wrap each stick in a wrapper. Make sure to cover the cheese completely, use water as an adhesive.<br />Shallow fry the wrapped sticks in the neutral oil until golden brown.<br />Serve with your choice of sauce.</p>.<p>(All recipes by Molly Baz, via Epicurious)</p>
<p><strong><span class="bold">Peanut butter cookies</span></strong></p>.<p><em>Ingredients</em></p>.<p>1 large egg</p>.<p>1 cup creamy peanut butter</p>.<p>1 cup sugar</p>.<p>Flaky sea salt (optional)</p>.<p><em>Method</em></p>.<p>Arrange racks in upper and lower thirds of the oven; preheat to 180°C. Line 2 rimmed baking sheets with parchment paper.</p>.<p>Beat egg with a whisk in a medium bowl. Add peanut butter and sugar and whisk until fully incorporated and smooth.</p>.<p>Drop mounds of dough by the tablespoonful onto prepared baking sheets, spacing about 2” apart.</p>.<p>Lightly press the tops of cookies with a fork, making a crosshatch pattern. Sprinkle with salt, if using.</p>.<p>Bake cookies, rotating trays halfway through, until golden brown, 10–12 minutes. Transfer to a wire rack and let cool slightly before eating. </p>.<p><strong><span class="bold">Shakshuka </span></strong></p>.<p><em>Ingredients</em></p>.<p>6 cups store-bought salsa</p>.<p>3/4 cup crumbled feta</p>.<p>6 eggs</p>.<p>Olive oil</p>.<p>Salt to taste</p>.<p><em>Method</em></p>.<p>In a skillet, heat up some olive oil. Pour the salsa in and cook till vegetables are soft.</p>.<p>Evenly spread the salsa in the skillet and top evenly with feta.<br />Make six indents in the salsa and crack and drops your eggs into them.</p>.<p>Cook until the egg whites are set and yolks are still runny.</p>.<p><strong><span class="bold">Mozzarella Sticks </span></strong></p>.<p><em>Ingredients</em></p>.<p>Egg roll wrappers as required<br />Slab of mozzarella cheese<br />Neutral oil for frying</p>.<p><em>Method</em></p>.<p>Chop the mozzarella into approximately 1 inch thick sticks.</p>.<p>Wrap each stick in a wrapper. Make sure to cover the cheese completely, use water as an adhesive.<br />Shallow fry the wrapped sticks in the neutral oil until golden brown.<br />Serve with your choice of sauce.</p>.<p>(All recipes by Molly Baz, via Epicurious)</p>