Pomelo Salad

Ingredients:

1 medium size pomelo, peeled.
Separate the pulp into salad bowl
12 pitted prunes
1 cup dried cranberries or dark raisins
1 cup walnuts chopped
3 spring onions, the white bulbs
cut into fine 1-inch lengths

Dressing:
Olive oil 1/2 cup
Soya sauce 2 tbsps
Brown sugar 2 tsps
1-inch ginger cut into julienne strips

Procedure
Mix well and pour over the salad. Toss and serve.

Aubergine with peppers and garlic

Ingredients:

2 aubergines cut into 1-inch cubes
1 red pepper cut into large chunks
1 yellow pepper cut into large chunks
1 yellow onion chopped coarsely
10-12 large flakes of garlic
2 tbsps dried oregano
1 tbsp fresh parsley chopped fine

Procedure:
Saute the cubed aubergine in a little vegetable oil and keep aside. In 2 tbsps olive oil, saute garlic till golden brown. Add onions, saute. Add oregano and parsley. Mix well. Add red and yellow peppers and saute for another couple of minutes. Serve hot.

Pasta and seafood with pesto sauce

Ingredients:

1/2 pasta (penne or fusili)
30 large clams (tisri)
30 large shrimp, shelled and deveined except 4 largest shrimp to be used as decoration
8 small squid
Meat of 2 large crabs - keep the claws intact
1 dozen oysters
1 cup Pesto sauce
1 cup peas
2 cups sauteed mushroom caps
1/2 cup minced onion
1/2 cup extra virgin olive oil
4 tbsps fresh lemon juice
salt to taste
green peppercorns or freshly ground black pepper
1 cup black olives

Pesto sauce

Ingredients:

2 cups fresh basil leaves, washed and patted dry
6 cloves garlic
3/4 cup shelled walnuts
1 cup extra virgin olive oil
1 cup grated parmesan cheese
salt and pepper to taste

Procedure:
Combine basil, garlic and walnuts in blender for 1/2 minute. Add oil in a steady stream while the blender continues running. Shut motor off, add the cheese and salt and peper. This makes 2 cups.