FOR A KRAKEN TIME

"Calamari Kraken Delight"

Ingredients:
• 1 large squid (the kraken)
• 1 cup all-purpose flour (for dredging)
• 1 cup breadcrumbs (for coating)
• 2 eggs (beaten)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste.
• Lemon wedges for serving.
• Tartar sauce or garlic aioli for dipping

Instructions:
• Preheat the oven to 200°C.
• Clean the squid thoroughly, removing the skin and entrails. Cut the squid into
large ring shapes, resembling kraken tentacles.
• In a bowl, mix the flour, garlic powder, paprika, salt, and pepper.
• Dredge the squid rings in the seasoned flour, shaking off any excess.
• Dip the floured squid rings into the beaten eggs, ensuring they are coated well.
• Coat the squid rings with breadcrumbs, pressing gently to adhere.
• Place the coated squid rings on a baking sheet lined with parchment paper.
• Bake in the preheated oven for 15-20 minutes or until golden and crispy.
• Serve the Calamari Kraken Delight with lemon wedges and your favourite tartar
sauce or garlic aioli for dipping.

"Kale-amari Kraken Bowl" (VG)

Ingredients:
• 1 cup kale leaves (chopped)
• 1 cup cooked quinoa or rice
• 1 cup sliced mushrooms (oyster or shiitake for a seafood-like taste)
• 1 cup sliced bell peppers (assorted colours)
• 1/2 cup sliced red onion.
• 1/4 cup sliced black olives (tentacle-like appearance)
• 1 tablespoon seaweed flakes or nori strips (for the oceanic flavour)
 • 2 tablespoons olive oil
• 1 tablespoon soy sauce (or tamari for gluten-free option)
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika.
• Salt and pepper to taste.
• Sesame seeds (optional, for garnish)

Instructions:
• In a large bowl, combine the kale, cooked quinoa or rice, mushrooms, bell
peppers, red onion, and black olives. Toss gently to mix.
• In a separate small bowl, whisk together the olive oil, soy sauce, lemon juice,
smoked paprika, salt, and pepper to create the dressing.
• Pour the dressing over the kale and vegetable mixture. Mix well to ensure
everything is coated.
• Sprinkle the seaweed flakes or nori strips over the bowl to give it that ocean-
inspired touch.
• Optionally, garnish with sesame seeds for added texture and flavour.
"Kraken's Fury Cocktail"

Ingredients:
• 2 ounces dark rum (preferably spiced)
• 1 ounce blackberry liqueur
• 1/2-ounce lemon (or lime juice)
• 1/2-ounce simple syrup
• 4-5 blackberries
• Crushed ice
• Blackberries and lime slices for garnish

Instructions:
• In a shaker, muddle the blackberries (releases their flavours)
• Add the dark rum, blackberry liqueur, lime juice, and simple syrup to the shaker.
• Fill the shaker with ice and shake well to combine the ingredients.
• Strain the mixture into a glass filled with crushed ice.
• Garnish with a couple of blackberries and a slice of lime.

"Kraken's Blueberry Breeze Mocktail" (Non-Alcoholic)

Ingredients:
• 1 cup blueberry juice or blueberry-flavoured fizz drink
• 1/2 cup lemon juice (or lemonade if you used blueberry juice earlier)
• 1/4 cup coconut water
• Fresh blueberries
• Fresh mint leaves
• Ice cubes

Instructions:
• Fill a glass with ice cubes, leaving some space at the top.
• Pour the blueberry juice or soda over the ice.
• Add the lemonade or limeade to the glass.
• Stir in the coconut water for a refreshing tropical twist.
• Garnish with fresh blueberries and a few mint leaves for a burst of colour and
aroma.