Almond & honey pastries with orange cream

Ingredients

• 200g whole blanched almonds, toasted and roughly chopped
• 85g icing sugar, plus extra to serve
• 85g butter, melted
• 2 tsp orange flower water
• 1 tsp cinnamon
• 1 egg yolk
• 190g pack brik pastry
• clear honey, to serve

For the cream

• zest 1 orange
• 300g Greek yogurt
• 300ml tub double cream
• 2 tbsp icing sugar, sifted

Method

1. Set aside a quarter of the almonds. Put the rest in a food processor with the icing sugar, half the butter, orange blossom water, cinnamon and egg yolk. Whizz to a paste. Scrape into a bowl and stir in most of the remaining chopped nuts.
2. Unroll one sheet of brik pastry at a time, brush all over with melted butter and halve into 2 semi-circles. Shape 1 heaped tbsp of the nut mixture to look like a thin wedge shape along half the pastry edge you’ve just cut (leaving 2.5cm border on the rounded side), so it looks as if you’re cutting the semi-circle of pastry into pieces like a cake. Roll up like a pastry cone, sealing the nut mixture inside, then brush all over with more butter and fold over the open, wide end to seal. Sit on a baking tray, end flap side down to help it stay closed, and repeat until nut mixture is used up. Cover with cling film and chill. Put zest, yogurt, cream and icing sugar in a mixing bowl. Cover and chill.
3. Heat oven to 200C/180C fan/gas 6, put the pastries in and bake for 15 mins until golden and crisp. Just before they’re ready, beat together the yogurt mixture until thick. Pile pastries onto a serving dish, drizzle with honey and scatter with remaining nuts. Serve with the orange cream and Honeyed orange & grapefruit (see 'Goes well with').

Herbed lamb cutlets with roasted vegetables

Ingredients

• 2 peppers, any colour, deseeded and cut into chunky pieces
• 1 large sweet potato, peeled and cut into chunky pieces
• 2 courgettes, sliced into chunks
• 1 red onion, cut into wedges
• 1 tbsp olive oil
• 8 lean lamb cutlets
• 1 tbsp thyme leaf, chopped
• 2 tbsp mint leaves, chopped

Method

1. Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
2. Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
3. Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
4. Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.

Ingredients

• 1 can (11 oz.) Del Monte^® Summer Crisp^® Whole Kernel Corn-No Salt Added
• 4 tostada shells
• 6 oz. (1-1/4 cups) cooked chicken strips
• 2/3 cup salsa or taco sauce
• shredded lettuce, as needed
• shredded cheddar cheese, as needed
• (Optional) light sour cream

Cooking Directions

1. Warm tostada shells according to package directions.
2. Meanwhile, combine chicken, salsa and corn in medium saucepan. Heat through.
3. Layer lettuce, cheese and corn mixture on tostada shells. Serve with light sour cream, if desired.

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1/2 cup water
• 1/3 cup vinegar
• 3 tablespoons brown sugar
• 3 tablespoons vegetable oil, divided
• 1 tablespoon soy sauce
• 2 chicken bouillon cubes
• 1/3 to 1/2 cup mayonnaise
• 2 tablespoons honey
• 2 tablespoons lemon juice
• 2 teaspoons minced parsley
• 2 teaspoons ground mustard
• 1/4 teaspoon dried minced onion
• 1 package (10 ounces) ready-to-serve salad or 4 cups torn lettuce
• 1 can (11 ounces) mandarin oranges, drained
• 1 cup chow mein noodles
• 1 green onion, thinly sliced
• 2 tablespoons sliced almonds

Directions

1. In a skillet, combine chicken, water, vinegar, brown sugar, 1 tablespoon oil, soy sauce and bouillon. Cook and stir over medium heat for 15-20 minutes or until chicken is tender and liquid has evaporated.
2. Meanwhile, for dressing, whisk mayonnaise, honey, lemon juice, parsley, mustard, onion and remaining oil until blended. Arrange salad greens on a platter. Top with oranges, chicken mixture and chow mein noodles. Sprinkle with green onion and almonds. Serve with dressing. Yield: 4 servings.

“The Yeti Rider” Nunu

Nunu is a high mobility champion that can be played effectively as a tank, support, damage dealer or a hybrid of these. He has strong buffs and debuffs built-in to his ability kit. Nunu’s passive is Visionary which allows him to cast any spell without using mana after 7 normal attacks. This buff clears if Nunu dies before utilizing it.

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“The Berserker” Olaf

Olaf is a unique melee DPS (damage per second) champion who scales up and  damage by build up more hit points as well as conventional damage items. Olaf’s passive is Berzerker Rage which gives Olaf bonus attack speed as his hit points lower with incoming damage.

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Krobelus The Death Prophet

Death Prophet is an Intelligence caster Hero who excels at pushing lanes. Like other casters, her abilities allows her to be less item dependent during the early game. As she skills Exorcism, Death Prophet can deal a huge amount of damage to towers and lone heroes alike, while healing at the end of the duration. Despite being a caster, Death Prophet has a relatively high Strength compared to other Intelligence heroes and she is mostly built as a Tank. Her passive ability, Witchcraft, grants her the highest permanent movespeed among Intelligence heroes in the game and a decent buff to her spells.

STR: 74 at 25 (19 + 2.2/level)

AGI: 49 at 25 (14 + 1.4/level)

INT: 95 at 25 (20 + 3/level)

HP/MP: 1499/1196 at 25

Damage: 44 - 56

Range: 600

Armor: 1.96

Movement Speed: 285

Faction: The Dire

Primary Attribute: Intelligence

Attack type: Range

Roles: Carry/Semi-Carry/Pusher/Tanker

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