Whisk together the oil, apple cider vinegar, apple juice, salt and pepper to taste in a small bowl set aside.

Slice the apples cross-wise into 4 thick apple rings.
Brown the apple rings in a skillet with the butter over medium high heat until soft and browned nicely.

Divide the goat cheese (Chvre) into 4 equal portion and shape into round discs about the same size as the apple rings.

Coat each disc of goat cheese with the fresh thyme and sprinkle with pepper.

Place the goat cheese disc on top of the apple rings.
Broil for about 3 minutes or until the top is golden brown and bubbling.

Toss the lettuce with half of the vinaigrette and divide among 4 plates.
Top the lettuce with the warm goat cheese and apple rings.

Drizzle the remaining vinaigrette over the top.
Serve.

The flavor combination is amazing.
The earthy and nutty flavour of hemp seed oil combines beautifully with the tartness of the goat cheese and apples.

If you can’t find hemp seed oil you may substitue any other strongly flavoured oil such as a high quality olive oil.

10 oz Chicken Legs, deboned, or

-thighs, deboned, or -boneless chicken breasts 2 c Soya Oil

Water chestnut flour(Powder) -to coat chicken pieces ————————–SEASONINGS (MIX IN BOWL————————–
1 tb Ginger Root, minced

2 Scallions, chopped

1 tb Garlic, minced

2 Thai finger peppers, crushed

-use more or less to taste 1 tb Orange or lemon peel, minced

—————————–SAUCE (MIX IN BOWL—————————–
2 tb Sugar

2 tb Soy Sauce

1 1/2 t Vinegar

2 tb Cornstarch

1/4 c Chicken Stock

1 t Sesame Oil

———————————-MARINADE———————————- 1 ea Egg White

1 tb Cornstarch

1 tb Soy Sauce

Cut the chicken into pieces no larger than 1″ square.
Prepare marinade by combining egg white, cornstarch, and 1 tablespoon soy sauce in a large bowl.
Add chicken pieces and set aside for two hours.
In a deep pot, heat the oil until it reaches 350 degrees. Dredge marinated chicken pieces in water chestnut powder to coat. In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat.
Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch.
Continue until all pieces have been fried.
Set oil and cooked chicken pieces aside.
In a wok, on high heat, reheat two tablespoons of the reserved oil.
Add prepared ginger, scallions, garlic, chili peppers, and orange or lemon peel.
Stir to prevent burning.
Add the fried chicken and stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock.
Remove from the heat and stir sesame oil into the sauce.
Spoon the mixture on to a hot platter and serve immediately with steamed rice.
Serves 4.

2 c Flour

8 oz Cream cheese

1/2 lb Butter

1 Egg

2 ts Sugar

Nut Filling 1/2 lb Ground walnuts

1 Egg white, beaten

1 c Sugar or honey

1/2 ts Almond extract

1/2 ts Vanilla extract

Sift the flour and sugar together.
Work in the butter, cream cheese and egg.
Knead together.
And easy way to do this is to put the dough inside a plastic bag - much less messy! Let the dough stand in the refrigerator overnight.
About a half hour before you’re ready to start making the cookies, put the dough into the freezer.
For the filling, mix all of the above ingredients together.
You can also used canned poppy seed filling (Solo brand) or an apricot or prune filling.
Spread flour and powdered sugar onto the surface where you will be rolling the dough.
Roll the dough out thin.
Cut into squares about 2 inches on each side.
It’s easiest to cut if you use a pizza cutter.
Spread a small amount of filling (1/2 to 1 tsp) from one corner to the opposite corner. Don’t fill them too much, or the filling will spill out when it is cooking.
Fold the two remaining corners to the center, partially covering the filling.
Wet your fingertip in a small bowl of water, and seal the edge, or it may open up during the cooking.
Bake in a 375 degree oven for about 13 minutes.
Makes 6 dozen small cookies.