S A D R Ž A J

1. Succulent Gujarati Pumpkin 2. Old Fashioned Cream of Pumpkin Soup 3. Squash, Chickpea and Red Lentil Stew 4. Warm pumpkin and chickpea salad with tahini 5. Pumpkin Dal Recipe (South Indian style) 6. Pumpkin pie recipe 7. Pumpkin Raita 8. Creamy Spicy Pumpkin Soup 9. Sugar-roasted pumpkin with cardamom butler 10. Paneer peanut sticks with mango salsa 11. Chole palak (chickpeas with spinach) 12. Tomato Soup with Chickpeas and Pasta 13. Spiced chickpea pilaf 14. Prabhupada's Chickpeas in Golden Karhi Sauce 15. Chickpea Hot Pot Recipe 16. Chickpea and Sesame Paste Dip 17. Hummus en Fuego 18. Beetroot Hummus 19. Carrots and beetroot with North African spices 20. Flemish-style red cabbage with juniper 21. Style: North Indian Vegetarian (Punjabi) 22. Parsnip chips 23. Parsnip and chickpea curry 24. Mushroom, herb and parsnip pie 25. Parsnip tatin with cumin butter 26. Lemon thyme roasted parsnips with 27. Parsnip soup with garlicky greens 28. Variation - peanut and parsnip soup 29. Parsnip and Apple Soup 30. Popečci od ječma i pastrnjaka s pireom od kelja 31. Složenac od pastrnjaka, cikle i krumpira 32. Krem juha od pastrnjaka s tvrdim sirom 33. Sweet corn and smoky pepper chowder 34. Vegetarian Split Pea Soup Recipe 35. Kidney Bean Pasta Soup 36. Mexican Style Beans with Corn Chips 37. Hearty One-pot Melange of Mung Beans, 38. Low-maintenance risotto 39. Rice with Shredded Carrots and Coconut 40. Okra in Yogurt 41. Dilled Chilled Carrots (Sonf Gazar Subji) 42. Simple carrot and ginger soup 43. Cauliflower, Red Pepper Sabji 44. Cauliflower and spinach dhansak 45. Mixed Vegetables Jaipur Style (Sabji Jaipuri) 46. Vegetable chilli kurma 47. Grilled corn poblano salad with chipotle 48. Fire-roasted vegetables with tabil 49. Grilled vegetable meze plate 50. Sesame Yogurt Potatoes 51. Cubed Potatoes with Fresh Fenugreek 52. Ten Minute Couscous Soup 53. Chorizo and potato tacos with black bean salsa

54. Indian-Style Lentil and Potato Ragout 55. Grilled potato rosemary cake 56. Vegetarian Shepherd's Pie 57. Lentil Barley Shepherds Pie 58. Lentils with Sage 59. Mediterranean Lentil and Polenta Dinner 60. My Best Lentil Dish 61. Traditional Spanish Lentils 62. Yummy Lentils and Spinach 63. Lively Up Yourself Lentil Soup Recipe 64. Lentil Rice Salad 65. Lima bean and basmati rice salad 66. Spicy Beetroot Salad 67. Spicy Cucumbers with Sesame Seeds 68. Cucumber potato salad 69. Cabbage Grape Salad with Ginger Dressing 70. Fresh Ginger Chutney 71. Ginger and chilli chutney 72. Cabbage salad - Indian style 73. Waldorf Salad 74. Red Cabbage And Apple Salad Recipe 75. Sesame Cabbage Salad Recipe 76. Heirloom tomato salad 77. Spring Pea Salad Recipe 78. Green Pea and Nut Pakoras 79. Hara-Bhara Palak Papadi Chat 80. Bread Dahi Vada Papdi Chaat 81. Eggless Mayonnaise 82. Penne in the pan (Pennette in padella) 83. Pasta e Fagioli 84. Easy baked pasta 85. Fresh tagliatelle with concasse 86. Penne with tomatoes, eggplant, 87. Spicy pea ragu 88. Aloo parathas 89. Sage and olive oil bread 90. Sweet potato and Brie flat bread 91. Potato Pizza 92. Nettle pizza 93. Apple Brioche Pizza 94. Vegie Burgers "With the Lot" 95. Samosa Recipe - Indian vegetarian snack 96. Aubergine cake (Torta di melanzana) 97. Crisp-baked bruschetta 98. Caramelized tomato bruschetta 99. Thai spring rolls 100. Lentil Lasagna 101. Radicchio lasagne 102. Kesariya Gulabjamun Pulao Recipe 103. Gulab jamuns 104. Snow Ball Recipe 105. Saffron rice pudding 106. Beetroot sweet-treats

107. Grilled apricot puffs with honey creme 108. Date and Raisin Chutney 109. Croissants with summer fruit 110. Christmas pudding 111. Carrot and dried fruit pudding 112. Vanishing Oatmeal Raisin Cookies 113. Carrot Cake – najbolji je! 114. Brzi kolač s višnjama 115. Kasato 116. Dvobojni rotat od kestena 117. Banana split torta 118. Kokos kuglice 119. Torta „Grčki sladoled“ 120. Banana split torta 121. Sočna čokoladna torta 122. Chocolate truffle cake

1. Succulent Gujarati Pumpkin

This dish proves just how delicious pumpkin can be if teamed up with the correct flavour partners. Succulent Gujarati Pumpkin is excellent served with hot chapatis. Makes enough for 6 persons.

• 2 tablespoons oil or ghee • 1 teaspoon fenugreek seeds • ½ teaspoon yellow asafetida powder • 1 kg pumpkin, cut 1.75cm cubes • 1 cup water • 1½ teaspoons salt • ½ teaspoon turmeric • ½ teaspoon red chili powder • 1 teaspoon coriander powder • 1½ teaspoons jaggery or brown sugar • 1 tablespoon lemon juice • handful fresh coriander leaves, chopped

1. Heat a wok or deep saute pan over moderate heat. Add the oil or ghee, and when slightly hot, add the fenugreek seeds. Fry them until they turn one or two shades darker. Be careful not to darken them too much, or they will turn bitter. Add the yellow asafetida powder, saute momentarily, splash in a little water to cool the pan, then add the pumpkin, water, salt, turmeric, chili, and coriander powder.

2. Stir, then cover, raise the heat, bring the mixture to the boil, then reduce to a simmer, cover tightly, and cook for about 10-15 min, or until the pumpkin is tender, preferably with a little liquid left in the pan.

3. Add the sweetener and lemon juice, heat through, then remove the pan from the heat, sprinkle with fresh coriander leaves and serve hot.

2. Old Fashioned Cream of Pumpkin Soup

Pumpkin soup is a great winter favourite. Milk and a simple seasoning of black pepper and nutmeg allow the pumpkin flavour to predominate.

Preparation & cooking time: 30 minutes Serves: 4 persons

• 3 cups water • 1½ cups milk • 90g (3 ounces) butter • ¼ teaspoon nutmeg • ¼ teaspoon freshly ground black pepper • 4 cups, 1 kg (2.2 pounds) pumpkin, peeled, seeded, and cubed • 1 tablespoon plain flour • 1 teaspoon salt • 1 tablespoon light cream • 2 tablespoons chopped fresh parsley

1. Melt half the butter in a 6-litre/quart saucepan over moderate heat. Add the nutmeg, black pepper, and pumpkin cubes and saute for 10 minutes. Add the water and bring to a boil, cooking until the pumpkin is very tender.

2. Empty the contents of the saucepan into a blender and add half the milk. Puree the mixture carefully. Remove and set aside. Rinse the saucepan.

3. Heat the remaining butter in the saucepan over moderate heat. Stir the flour into the butter. Return the pumpkin puree to the saucepan along with the remaining milk, stirring constantly until the soup is well blended. Bring to a boil, simmer for a few minutes, and season with salt.

4. Serve the hot soup in individual pre-warmed soup bowls, garnished with light cream and chopped parsley.

3. Squash, Chickpea and Red Lentil Stew

• 3/4 cup dried chickpeas • 2 1/4 pounds kabocha (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes • 2 large carrots, peeled and cut into 1/2-inch pieces • 1 large onion, chopped • 1 cup red lentils • 4 cups vegetable broth • 2 tablespoons tomato paste • 1 tablespoon minced peeled fresh ginger • 1 1/2 teaspoons ground cumin • 1 teaspoon salt • 1/4 teaspoon saffron (see Note) • 1/4 teaspoon freshly ground pepper • 1/4 cup lime juice • 1/2 cup chopped roasted unsalted peanuts • 1/4 cup packed fresh cilantro leaves, chopped

1. Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use.

2. Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.

3. Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.

4. Stir in lime juice. Serve sprinkled with peanuts and cilantro. Yield: 8 servings Per Serving Calories: 283 kcal Carbohydrates: 45 g Dietary Fiber: 14 g Fat: 6 g Protein: 15 g Sugars: 9 g

4. Warm pumpkin and chickpea salad with tahini Serves 4 Preparation time less than 30 mins Cooking time 10 to 30 mins

Description

This warm salad has lots of textures and tastes bouncing off each other. Tahini is an oily paste made from pounded sesame seeds. It has a rich, nutty flavour and is used throughout the Middle East.

Ingredients

• 1kg/2¼lb pumpkin or squash, peeled, seeded and cut into cubes • 1 clove garlic, crushed • ½ tsp ground allspice • 2 tbsp olive oil • 250g/9oz cooked chickpeas, or 1 x 400g/14oz tin chickpeas, rinsed and drained • ½ small red onion, finely chopped • 4 tbsp roughly chopped fresh coriander • salt and freshly ground black pepper

For the tahini sauce:

• 1 clove garlic, crushed to a paste with salt • 3½ tbsp lemon juice • 3 tbsp tahini paste • 2 tbsp water, to taste • 2 tbsp extra virgin olive oil • salt and freshly ground black pepper

Method

1. Preheat the oven to 220C/425F/Gas 7. 2. Toss the pumpkin with the garlic, allspice, olive oil and some salt and freshly ground black pepper. Place on a tray in the oven for about 15-25 minutes or until soft. Remove and cool. 3. While the pumpkin is cooking, make the tahini sauce. Mix the crushed garlic with the lemon juice and add the tahini. Thin with water and olive oil and season with salt and freshly ground black pepper. You should taste a balance between the nutty tahini and lemon. 4. To assemble the salad, place the pumpkin, chickpeas, red onion and coriander in a mixing bowl. Pour on the tahini sauce and toss carefully. Season with salt and freshly ground black pepper and serve.

5. Pumpkin Dal Recipe (South Indian style)

Ingredients:

• 1 lb of pumpkin, peeled, seeded & cut into bite size pieces • 1 cup of toor dal (split yellow pigeon peas) • 1 medium onion, finely diced½” piece of ginger, peeled and finely minced • 1 tsp black mustard seeds • ½ tsp cumin seeds • pinch of asafetida • 6-8 fresh curry leaves • 3-4 dried red chilies • 1 tsp tamarind paste or powder (substitute with lemon or lime juice) • salt & pepper, to taste • ½ tsp turmeric (haldi) • ½ tsp ground cumin powder • ½ tsp ground coriander powder • ¼ tsp red chili powder, to taste • 2 tbsp oil, vegetable or canola • ½ cup of freshly grated coconut (frozen or dried unsweetened is fine), pureed until smooth • freshly chopped cilantro leaves for garnish

Method:

1. In a small stockpot on medium high heat, add the pumpkin pieces along with enough water to cover. Cook for 15-20 minutes or until the pumpkin is just fork tender. Drain well and set aside until needed.

2. Now using the same stockpot on medium high heat, add about 2 cups of water and the dal. Bring to a good boil, cover, reduce the heat and let simmer. Cook the dal until tender but not overcooked. This should take roughly 15 minutes or so. Alternatively, this can be done in the pressure cooker as well.

3. In a medium stockpot on medium high heat, add the oil. 4. When hot, carefully add the black mustard seeds. When the splattering stops, quickly add the

cumin seeds and asafetida. Then add the curry leaves and dried red chilies. After a few seconds, quickly add the onions. Stir fry until translucent and slightly browned, then add the ginger and pureed coconut. Stir fry for a few minutes and then add the spices (turmeric, ground cumin, ground coriander, red chili powder, salt & pepper).

5. Now add the cooked dal along with any cooking liquid. The dal should be slightly thick and not too watery, adjust to your own personal preference. Lastly, add the pumpkin pieces and the tamarind. Stir well to combine all of the ingredients. Reduce the heat, cover and let cook for 5-6 minutes.

6. Garnish with freshly chopped cilantro leaves and serve with fragrant Basmati rice.

6. Pumpkin pie recipe This is the traditional pumpkin pie recipe served at holiday dinners. Filled with aromatic spices like nutmeg, cloves, cinnamon, and ginger; it is a decadently delicious pumpkin pie everyone will love! Serving it with whipped cream is traditional, and making homemade whipped cream is definitely worth the extra time. The recipe follows the pumpkin pie recipe, it's the basic whipped cream recipe (very easy to make and tastes incredible). Ingredients:

• 2 cups pumpkin (canned or puree) • 2 Tablespoons butter, melted • 2 eggs • 1 1/4 cups half and half • 1 teaspoon pure vanilla extract • 2/3 cup brown sugar • 1/8 teaspoon salt • 1 1/4 teaspoon cinnamon • 1/2 teaspoon ground nutmeg • 1/4 teaspoon ground cloves • 1/2 teaspoon ground ginger • 9 inch pie crust (from scratch or Pillsbury)

Directions:

1. Preheat over to 425F. 2. Place pumpkin in a bowl, add 2 tablespoons melted butter and stir well. 3. In a separate bowl, beat eggs well. Beat in half and half, vanilla extract, brown sugar, salt, and

spices until thoroughly blended. Add in the pumpkin mixture, mix well. 4. Pour into pie shell and place in center oven rack at 425F for 10 minutes. Reduce heat to 350

degrees and bake an additional 30-40 minutes until the filling is firm. 5. Cool and serve with whipped cream.

Whipped Cream Ingredients:

• 1 cup heavy cream • 1/4 cup sugar • 1 teaspoon vanilla

Directions:

1. Using an electic mixer, whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie or serve in a chilled bowl for individual serving.

7. Pumpkin Raita Ingredients:

• 1/2 pound pumpkin, • 1 small onion (chopped finely), • 3-4 green chillis (chopped finely), • 1 tsp mustard seeds, • 1/2 cup roasted peanuts (powdered), • 3/4 cup plain yogurt, • 2 tbsp chopped corriander leaves, • 1 tbsp oil, • salt to taste.

1. Skin, cut and boil the pumpkin. Mash the boiled pumpkin in a bowl. 2. Add yogurt, peanuts, chillis, onions, salt and stir. 3. Warm oil and add mustard seeds. When the seeds stop spluttering remove from fire and add the

mustard seeds with oil to the pumpkin mixture. 4. Garnish with corriander leaves. 5. Enjoy with chapatis. Yummy! Pumpkin, you will not believe can taste like this!

8. Creamy Spicy Pumpkin Soup

This soup is creamy and comforting, but also has enough spice to be interesting. You can easily double the recipe by using a large (29 oz) can of pumpkin. If you're going to use fresh pumpkin, just put the pumpkin on a baking sheet, slit it to let out the steam, and cook it in a 350 F oven until soft -- about 45 to 60 minutes. Split, let cool, and scoop out the seeds and pulp. Mash, or use blender or food processor until pumpkin puree is smooth.

Ingredients:

• 1 Tablespoon oil • 1 small onion, sliced • 2 cloves garlic - chopped or pressed • 1 Tablespoon grated fresh ginger • 1 Tablespoon coriander (ground seed) • 1 teaspoon cinnamon • 1/4 teaspoon nutmeg • pinch cayenne pepper • 1/2 cup dry white wine • 1 15-16 oz. can pumpkin (not pumpkin pie filling) • 1 cup half and half • 2 cups chicken or vegetable broth (can use bouillion) • 1 to 2 teaspoons sugar substitute

Preparation:

1. In large pot or saucepan, heat oil and saute onions until soft. Add garlic and ginger and cook for another 30 seconds, and then add the spices for another 30 seconds or so (until fragrant, but do not let the spices burn). Add wine, and stir for another minute. Remove from heat.

2. Add the pumpkin and one cup of liquid. Puree with stick blender, or in blender or food processor. When smooth, heat in pot with the rest of the liquid until simmering. Taste. Add a small amount of sweetener. Balance the flavors -- add a little hot sauce or a small amount of raw grated ginger if you want more of a kick. Add salt to taste if needed. Add a bit more sweetener if the flavors seem a little harsh.

3. Good garnishes included pumpkin seeds, bacon bits, or grated Parmesan or sharp cheddar cheese.

Makes about 5 one-cup servings. Nutritional Information: Each serving has 9 grams effective carbohydrate plus 3.5 grams fiber, 3 grams protein, and 134 calories.

9. Sugar-roasted pumpkin with cardamom butler and toasted pepitas

The only sugar in this recipe is the natural sugar in the pumpkin itself, which forms a light caramel during roasting. When the pumpkin is topped with the spicy butter, flavours explode! Serves 4

• 750g pumpkin, peeled and cut into wedges • 2 tbsp vegetable oil • 25g unsalted butter • zest of 1 orange • 1/2 tsp cardamom pods, cracked to release the seeds • 1 tbsp pumpkin seeds, toasted • salt and freshly ground black pepper

1. Preheat the oven to 1 80C/350F/Gas 4. Place the pumpkin in a roasting tin, season with salt and

pepper and toss with the oil. Roast until tender and lightly caramelised, about 40 minutes. 2. Heat the butter, orange zest and cardamom seeds in a small pan until the butter has melted and

then pour it over the pumpkin. Toss to coat with the butter and roast for 10 minutes. Transfer to a serving dish, spoon over the pan juices and serve immediately, topped with the toasted pumpkin seeds.

PG tips: it’s easier to use bought pumpkin seeds (also called pepitas) than the ones from the pumpkin, since they are usually too wet to toast.

10. Paneer peanut sticks with mango salsa

The sauce can be stored in an airtight jar in the fridge for two weeks — make sure the surface is covered with a thin layer oil. Mix with oil and vinegar as a nutty dressing, or thin with soy sauce and hot water as a stir-fry sauce. It can also be made into soup (see variation). Preparation: 20 minutes. plus standing time |Cooking: 5-6 minutes |Serves 4 For the paneer peanut sticks

• 227g pack paneer (Indian full-fat cheese) • 50g roasted salted peanuts • 1 tbsp soy sauce • 1 garlic clove • 100g creamed coconut, roughly chopped • 3 tbsp chilli sauce • 4 tbsp boiling water • 1 red chilli, thinly sliced

For the salsa • 1 mango, finely chopped • 4smalI cucumber, finely chopped • 1 small red chilli, deseeded and shredded • 1 tsp caster sugar • 15g chopped fresh coriander • finely grated rind and juice of 1h lime

1. Soak 12 wooden kebab sticks in water for at least 30 minutes (this helps to stop them burning).

Break the paneer into smallish pieces and place in a shallow dish. 2. Place the peanuts, soy sauce, garlic, creamed coconut, chilli sauce and boiling water in a food

processor and process until smooth. Stir in the chilli. 3. Toss the peanut mixture with the paneer to coat and marinate for 30 minutes. 4. Meanwhile, make the salsa. Roughly mash half the mango with a fork, then stir in the remaining

mango, cucumber, chilli, sugar, coriander and lime rind and juice taste. Chill until ready to use. 5. Preheat the grill to high. Thread the paneer onto one end of each bamboo stick and lay on a foil-

lined grill rack. Grill for 5-6 minutes until slightly softened and pleasantly charred. Serve immediately with the mango salsa and rice, if liked.

11. Chole palak (chickpeas with spinach)

Chickpeas and spinach is a great combination and a healthy, protein rich dish. Chickpeas immersed with spicy spinach gravy. This dish can be served with roti, naan or any other bread. Recipe will serve 2 to 4.

Ingredients:

• 1 15oz can of chickpea (chole, garbanzo) • 3 cups finely chopped spinach (palak) • 2 medium tomatoes • 1/2″piece ginger (adrak) • 1 green chili • 3 tablespoon oil • 1/4 teaspoon asafetida (hing) • 1 teaspoon cumin seed (jeera) • 1 tablespoon coriander powder (dhania) • 1/2 teaspoon turmeric (haldi) • 1/2 teaspoon red pepper adjust to taste • 1/2 teaspoon salt adjust to taste • 1/2 teaspoon garam masala

Method:

1. Drain the liquid out of the chickpeas and rince the chick peas well. 2. Blend the tomatoes, green chilies, and ginger to make a puree. 3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right

away oil is ready. 4. Add the asafetida and cumin seeds. 5. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder

and cook for about 4 minutes on medium heat. 6. Tomato mixture will start leaving the oil and will reduce to about half in quantity. 7. Add spinach, and salt and one half cup of water and let it cook covered for 4 to 5 minutes on

medium heat covered. 8. Add the chickpeas and mash them lightly with a spatula so they soften Note: add more water as

needed to keep the gravy consistency to your liking, and let it cook on low heat for 7 to 8 minutes.

9. Add the garam masala and let it cook for another minute.

12. Tomato Soup with Chickpeas and Pasta Ingredients:

• 7 cups canned tomatoes with their juice • 2 tablespoons olive oil • 1 onion, chopped • 2 cloves garlic, minced • 1/2 teaspoon dried sage • 2 cups canned low-sodium chicken broth or homemade stock • 2 cups water • 1 3/4 teaspoons salt • 1/2 cup ditalini or other small pasta • 2 cups drained and rinsed canned chickpeas • 1/3 cup chopped fresh parsley • 1/4 teaspoon fresh-ground black pepper • 1/3 cup grated Parmesan, plus more for serving

Nutrition Info, Per Serving Calories: 402 kcal | Carbohydrates: 60 g | Dietary Fiber: 10 g | Fat: 12 g | Protein: 16 g | Sugars: 17 g Cooking directions

1. In a food processor or blender, puree the tomatoes with their juice. Set aside. 2. In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring

occasionally, until soft, about 10 minutes. Stir in the garlic. 3. Add the pureed tomatoes, the sage, broth, water, and salt to the pot. Bring to a boil. Stir in the

pasta and chickpeas. Bring the soup back to a boil, then reduce the heat. Cook, partially covered, stirring occasionally, until the pasta is tender, about 15 minutes. Stir in the parsley, pepper, and the 1/3 cup grated Parmesan. Serve topped with additional Parmesan.

4. Yield: 4 servings

13. Spiced chickpea pilaf

Whole precooked durum wheat grain is a new product. It looks similar to pearl barley but has the same absorption qualities as risotto rice. Sarah should be able to find it in most supermarkets and can substitute it for rice in many of her regular dishes. Here we team it up with a spicy, fruity vegetable mixture for a great supper dish made in one pan in just 20 minutes. Preparation: 20 minutes |Cooking: 20 minutes |Serves 4

• 200g half-fat creme fraiche • 4 tbsp chopped fresh coriander, plus extra to

garnish • 200g whole precooked durum wheat grains (see

above) • 2 tbsp olive oil • 1 large red onion, cut into thin wedges

1. In a small bowl mix together the creme fraiche and coriander. Season and chill until ready to use.

Cook the wheat in a pan of lightly salted, boiling water for 15 minutes. 2. Meanwhile, heat the oil in a large frying pan. Fry the onion over a low heat for 5 minutes, stirring

occasionally, until softened slightly. Stir in the ginger, chillies, garlic, cumin and turmeric and fry for a further 2-3 minutes, stirring occasionally. Add the chickpeas, raisins and stock and cook for 3 minutes.

3. Drain the wheat thoroughly, then stir it into the chickpea mixture along with the spinach. Cook over a high heat, stirring continuously, until the spinach has wilted. Serve immediately sprinkled with some fresh coriander and sesame seeds and a spoonful of the coriander creme fraiche.

14. Prabhupada's Chickpeas in Golden Karhi Sauce

This is a quick version of a succulent North Indian dish that my spiritual master Srila Prabhupada taught his young disciple Yamuna Devi in 1966. Yamuna has gone on to become one of the world's foremost authorities on vegetarian cuisine. Serves 4

• 1 bay leaf • one small piece cinnamon stick • 2 whole cardamom pods • 5 tablespoons sifted chickpea flour • 2½ cups water • 2 cups yogurt or buttermilk • ¾ teaspoon turmeric • 2 teaspoons coriander powder1 teaspoon salt • 10 fresh curry leaves • 2 tablespoons finely chopped fresh coriander • 3 cups cooked chickpeas

Seasoning

• 2 tablespoons ghee • 2 teaspoons cumin seeds • 2 small dried red chilies

1. Dry-roast the bay leaf, cinnamon and cardamom in a frying pan over moderate heat for 3

minutes, or until fragrant. Transfer to a mortar and pestle or spice grinder and reduce to a powder. 2. Whisk the chickpea flour in a bowl with a few tablespoons of the water to form a smooth batter.

Gradually whisk in the rest of the water, the yogurt, turmeric, coriander powder, salt, curry leaves, half the fresh coriander, and the dry roasted spice powder.

3. Heat the mixture, stirring often, in a heavy saucepan over moderate heat. When it boils, reduce the heat slightly, and simmer for 10 minutes or until the sauce has thickened. Add the chickpeas, and simmer for another 2 minutes.

4. Season: heat the ghee in a small saucepan over moderate heat. When fairly hot, drop in the cumin seeds and dried chili, and fry until the cumin seeds turn a rich brown colour. Pour the seasonings into the karhi, fold in the remaining fresh coriander.

5. Serve the chickpeas in karhi piping hot, accompanied with freshly cooked rice.

15. Chickpea Hot Pot Recipe

Leftovers are going to thicken up ovenight - thin with a bit of water/stock while reheating, and adjust

for seasoning again.

• 1 large yellow onion, chopped • a splash of olive oil • a couple pinches of salt • 2/3 cup uncooked bulgur • 1 14-ounce can of chickpeas, drained and rinsed • 4 1/2 cups vegetable stock • 1/2 cup orange juice • 1 1/2 cup cauliflower, trimmed into small trees • 2 cup kale or chard, destemmed and cut into thin ribbons • olive oil for finishing drizzle • red onion, chopped for garnish

1. In a large pot over medium-high heat saute the onion in the olive oil along with the salt - for a minute or until the onion begins to soften a bit. Stir in the bulgur. Stir in the chickpeas and the stock. Bring the ingredients to a simmer.

2. Cook for another few minutes, it should start to thicken. Taste to see if the bulgur is cooked through, if so add the orange juice. If not, simmer for a couple more minutes before adding the juice. Stir in the cauliflower and the kale as well - simmer another few minutes, until the cauliflower is just tender. If the stew is on the thick side, thin with a bit more water or stock. Taste, and add salt if necessary.

3. Serve garnished with a drizzle of olive oil and red onions.Serves 4 - 6.

16. Chickpea and Sesame Paste Dip (Hummus bi Tahina)

Homemade hummus is much, much better than any shop-bought version, unless you are purchasing the freshly made product from a traditional middle-eastern suppler. Truly authentic hummus is made from freshly soaked, boiled and peeled chickpeas - not as daunting as it sounds! If that's all too hard, buy canned chickpeas, and proceed from there; but the result will definitely be inferior. This recipe makes 1½ cups.

• 200g dried chickpeas, that's one very heaped metric measuring cup

• ¼ cup lemon juice • ½ teaspoon yellow asafetida powder (to replace two

cloves garlic) • 6 tablespoons tahini • 1 teaspoon salt

Soak the chickpeas in cold water overnight or at least 6 hours. Drain and throw away the soak water. Place the chickpeas in a large saucepan. Cover with fresh, unsalted cold water, about three times the volume, and bring to a boil. Reduce to a simmer and cook for an hour or until the chickpeas are very tender, topping up with water if necessary. 1. Drain the chickpeas, reserving the cooking liquid. Cool slightly then rub the chickpeas well to

loosen the skins. Cover with cold water and the loose skins will rise 2. to the surface. Scoop them off and discard. The chickpeas that didn't give up their skins should

be peeled for the best, creamiest hummus. Patience! 3. Place the peeled chickpeas in a food processor with the lemon juice, asafetida, tahini and half of

the salt. Process to a smooth puree, adding some of the reserved cooking liquid if necessary to achieve a smooth result. Add the remaining salt if it needs it.

17. Hummus en Fuego

A couple tips before you get started - rub the skins of the walnuts off a bit after you toast them, it's

nothing I really pay too much attention to for a recipe like this, but the skins can be a bit bitter and

tannic. And again, make the crushed red pepper oil a day or two ahead if possible. Makes roughly 2

1/2 cups

..

• 1/2 cup extra-virgin olive oil • 1 1/2 teaspoons crushed red pepper flakes • 3/4 cup walnuts, toasted • 2 cups cooked (or canned) garbanzo beans, drained • 1 medium clove garlic • juice of 1/2 a lemon (about 2 tablespoons) • 1/2 cup hot water • 1/4 cup oil-cured olives, chopped • a bit of chopped cilantro

1. Make the hot pepper oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, ideally for a day or two - to let the flavor really develop.

2. To make the hummus, give the walnuts a spin in the food processor, just until they are a sandy texture. Add most of the garbanzos, 1 or 2 tablespoons of the red chile oil (oil only, no flakes), garlic, and lemon juice. Now process until smooth. Drizzle in the water a bit at a time and puree more, until the hummus is creamy and billowy. I

3. d to let the food processor run for a minute or so at this point, it incorporates air into the puree and makes it a nice texture. Taste, adjust the seasoning - more salt, more lemon juice, etc.

4. Serve in a shallow bowl, drizzled with plenty of the remaining oil and red pepper flakes. I like to add any remaining garbanzo beans at this point as well as some olives and a bit of chopped cilantro for the final touch.

18. Beetroot Hummus

If you’re feeling lazy, you could simply puree a cooked beetroot in a food processor and then blend a bit further with a tub of Abel & Cole’s delicious traditional or creamy hummus. It’s a great way to polish off a beetroot at the end of your veg-box-week.

• 1 medium-sized beetroot • 400g tin of chickpeas, cooked for 10-12 minutes, until tender • 2 large garlic cloves, peeled and crushed • 3tbsptahini • 3 tbsp olive oil • 1 lemon • Salt and freshly ground pepper

19. Carrots and beetroot with North African spices

A typical feast of flavours from North Africa. Coriander roots are often cut off and thrown away what a pity, as they are very fragrant and make a valuable addition to sauces and soups.

• 12 very small beetroot • 4 tbsp olive oil • 6 carrots, cut into slices 1cm thick • 50g unsalted butter • 1/4 tsp ground coriander • 1/4 tsp cumin seeds • 1/4 tsp ground cinnamon • 1 tsp lemon zest • 1 tsp light muscovado sugar • a pinch of saffron strands, soaked in 2 tbsp hot water for 10 minutes • 1 tsp finely chopped coriander root (well washed), if available • 1 tbsp chopped fresh mint • salt and freshly ground black pepper

1. Preheat the oven to 1 90C/375F/ Gas 5. Wash and trim

attached, but do not peel them. Place in a shallow baking dish, pour over the oil, then cover with foil and bake until tender when pierced with a small knife, about 40leave to cool for 15 minutes, then peel them and cut in half vertically.

2. Cook the carrots in boiling salted water until just tender, then drain and refresh under cold running water.

3. Melt the butter in a large frying pan, add the spices, lemon zest, sugar and saffron and cook forminute. Add the beetroot and carrots and the coriander root, if using, and toss together gently. Season to taste, transfer to a serving dish and sprinkle over the mint before serving.

PG tips: paring the zest of lemons or other citrus fruits is simplit or not, a zester. This removes fine strands of peel but leaves the pith intact so it doesn’t taste bitter. You could also use a potato peeler but you may have to cut away a little pith from the zest and then cut the zest into shreds.

Carrots and beetroot with North African spices

A typical feast of flavours from North Africa. Coriander roots are often cut off and thrown away what a pity, as they are very fragrant and make a valuable addition to sauces and soups.

6 carrots, cut into slices 1cm thick

1 tsp light muscovado sugar a pinch of saffron strands, soaked in 2 tbsp hot water for 10 minutes 1 tsp finely chopped coriander root (well washed), if available

salt and freshly ground black pepper

Preheat the oven to 1 90C/375F/ Gas 5. Wash and trim the beetroot, leaving 2.5cm of the top attached, but do not peel them. Place in a shallow baking dish, pour over the oil, then cover with foil and bake until tender when pierced with a small knife, about 40-50 minutes. Uncover and

tes, then peel them and cut in half vertically. Cook the carrots in boiling salted water until just tender, then drain and refresh under cold

Melt the butter in a large frying pan, add the spices, lemon zest, sugar and saffron and cook forminute. Add the beetroot and carrots and the coriander root, if using, and toss together gently. Season to taste, transfer to a serving dish and sprinkle over the mint before serving.

paring the zest of lemons or other citrus fruits is simple if you use a small tool called, believe it or not, a zester. This removes fine strands of peel but leaves the pith intact so it doesn’t taste bitter. You could also use a potato peeler but you may have to cut away a little pith from the zest and then

Carrots and beetroot with North African spices

A typical feast of flavours from North Africa. Coriander roots are often cut off and thrown away — what a pity, as they are very fragrant and make a valuable addition to sauces and soups. Serves 4

the beetroot, leaving 2.5cm of the top attached, but do not peel them. Place in a shallow baking dish, pour over the oil, then cover with

50 minutes. Uncover and

Cook the carrots in boiling salted water until just tender, then drain and refresh under cold

Melt the butter in a large frying pan, add the spices, lemon zest, sugar and saffron and cook for 1 minute. Add the beetroot and carrots and the coriander root, if using, and toss together gently. Season to taste, transfer to a serving dish and sprinkle over the mint before serving.

e if you use a small tool called, believe it or not, a zester. This removes fine strands of peel but leaves the pith intact so it doesn’t taste bitter. You could also use a potato peeler but you may have to cut away a little pith from the zest and then

20. Flemish-style red cabbage with dried fruits and juniper

I adore braised red cabbage and cannot understand why most people tend to cook it only in winter, especially around Christmas time. It deserves to be savoured more widely. This combination of red cabbage, dried fruits and juniper is particularly good. Serves 4

• 650g red cabbage, core removed, finely shredded • 300m1 red wine • 150m1 port • 5 tbsp red wine vinegar • 1 tbsp brown sugar • 600m1 vegetable stock • 1 50g mixed ready-to-eat dried fruits, such as apricot, pear, fig and apple, halved • 12 juniper berries • 2 tbsp redcurrant jelly • salt and freshly ground black pepper

1. Preheat the oven to 200C/400F/Gas 6. Place the shredded cabbage in a large heatproof dish, pour

over the red wine, port and wine vinegar, then sprinkle over the sugar and season lightly. 2. In a pan, bring the stock to the boil, then pour it over the cabbage and add the dried fruit and

juniper berries. Bring to the boil, cover with a tight-fitting lid, then transfer to the oven and braise for up to 1 hour or until the cabbage is very tender. If any liquid remains, uncover the dish and continue to cook until evaporated.

3. Add the redcurrant jelly, mix well to form a glaze around the cabbage, then serve immediately.

21. Style: North Indian Vegetarian (Punjabi)

Serves: 4 Cooking time (approx.): 23 minutes

• 500 grams (about 20 oz.) turnips peeled and cubed • 4 small green chillies chopped • salt to taste and a pinch of turmeric powder • 2 tablespoon(s) ghee (clarified butter)/ butter/ oil • 1 onion(s) finely chopped • 1 tablespoon(s) grated ginger • 1/2 teaspoon(s) red chilli powder • 1/2 teaspoon(s) hot spice mix (garam masala) powder • 1 teaspoon(s) coriander-cumin powder • 2 teaspoon(s) jaggery or sugar • 1 teaspoon(s) lime juice • finely chopped fresh coriander to garnish

1. Combine turnips, half of the green chillies, salt and turmeric powder in a heavy-based pan. Add enough water. Cover and cook on low/ medium heat for about 20 minutes or till the turnips have become very soft and mushy. Mash the cooked turnips with the back of a ladle whilst stirring on high heat so that it is completely mashed and dry.

2. Heat the clarified butter in a pan and fry the onion on medium heat for about 3 minutes or till the onions are brown. Add the ginger and the remaining green chillies. Fry briefly till the ginger turns brown. Add the all the dry spice powders and mix well.

3. Add the turnips and mash them with the back of a ladle whilst stirring on high heat so that it is completely mashed and dry. Add the jaggery or sugar and keep stirring to mix well. Put off the heat and mix in the lime juice.

4. Garnish with chopped fresh coriander.

22. Parsnip chips

Parsnip chips make a welcome alternative to potato chips, and they have more flavour. Serve them sprinkled with grated Parmesan cheese as an accompaniment to grilled chops or sausages. serves 4 Ingredients

• Approx. 1/2 kg (1 lb). parsnips, peeled and sliced into chip shapes • Salt • Oil for deep-fat frying • 50 g (2 oz) Parmesan cheese, grated, to finish

Method

1. Cook the parsnips in boiling salted water for 10 to 15 minutes, or until just tender. Drain and dry thoroughly on a clean tea towel or absorbent kitchen paper.

2. Gently heat oil in a deep-frying pan until it is hot enough to turn a stale bread cube golden in 30 seconds (190°C/375°F on a deep-frying thermometer).

3. Put in the parsnips, in a frying basket, and fry for 5 minutes or until golden-brown. 4. Lift out and drain on absorbent kitchen paper. Transfer to a hot serving dish, sprinkle with the

cheese and serve immediately.

23. Parsnip and chickpea curry

• 1 cup dried garbanzo beans, soaked overnight, then drained • 7 garlic cloves, finely chopped • 1 small onion, chopped • 5 cm piece fresh ginger • 2 fresh green chilies, seeded and finely chopped • 2 1/2 cups water • 4 tablespoons peanut oil • 1 teaspoon cumin • 2 teaspoons ground coriander • 1 teaspoon ground turmeric • 1/2 teaspoon chili powder • 1/2 cup cashew nuts, toasted and ground • 250 g tomatoes, peeled and chopped • 900 g parsnips, cut into chunks • 1 teaspoon ground toasted cumin seed • 1 lime, juice of

Directions:

1 Put the chickpeas in a pan, cover with cold water and bring to the boil. Boil vigorously for 10 minutes, then reduce the heat so that the water boils steadily and cook for 1-1 1/2 hours.

2 Meanwhile, make the sauce. Set 2 tsp of the garlic aside and place the remainder in a food processor. Add the onion, ginger and half the chillies. Pour in 75ml of the water and process to a smooth paste.

3 Heat the oil in a large stock pot and cook the cumin seeds for 30 seconds. Stir in the coriander seeds, turmeric, chilli powder and ground cashew nuts. Add the ginger and chilli paste and cook, stirring frequently, until the water begins to evaporate. Add the tomatoes and stir-fry until the mixture begins to turn red-brown in colour.

4 Drain the chickpeas and add to the pan with the parsnips and remaining water. Season with 1 tsp salt and black pepper. Bring to the boil, stir, then simmer uncovered, for 15-20 minutes until the parsnips are completely

5 der. 6 Thicken the liquid by boiling until the sauce is reduced. Add the toasted cumin seeds and lime

juice to taste. Stir in the reserved garlic and chilli and heat through and serve.

24. Mushroom, herb and parsnip pie

A rich and hearty cottage pie-style dismaking it an ideal choice for a weekend supper. Preparation: 35 minutes |Cooking: 1 hour • 850g parsnips, cut into chunks • 500g potatoes, cut into chunks • 2 carrots, halved lengthways, and sliced • 1 large leek, sliced on the diagonal • 75g butter • 1 onion, chopped • 125g each closed cup and shiitake mushrooms, halved • 4 large field mushrooms, quartered • 4 garlic cloves, crushed • 2 tbsp plain flour • 250m1 red wine • 350m1 vegetable stock • 1 tbsp tomato purée • 1 tsp ground cinnamon • 2 bay leaves • 2 large sprigs fresh rosemary, leaves • roughly chopped • 4 tbsp milk • seasoning 1. Cook the parsnips and potatoes in a pan of lightly salted, boiling water for about 15 minutes

tender. About 8 minutes before the end of the cooking time, place the carrots and leeks in a large metal sieve or colander over the pan, cover and steam.

2. Meanwhile, heat the oil and 25g of the butter in a large pan until the butter is foaming. Add tonion and cook for 5 minutes until softened. Stir in the mushrooms and garlic and fry over a high heat for 4-5 minutes. Sprinkle over the flour and toss to coat. Add the red wine, stock, tomato purée, cinnamon and bay leaves and bring to the boil, stirrminutes.

3. Preheat the grill to high. Drain the parsnips and potatoes. Melt the remaining butter in the pan and fry the rosemaryfor2-3 minutes, stirring occasionally. Return the potatoes and parsnips to the pan and add the milk. Mash until smooth and season to taste.

4. Stir the carrots and leeks into the mushroom mixture and season. Transfer to a 2 liter heatproof dish and cover with the parsnip mash. Grill for 8

To freeze: prepare as above, but do not grill. Allow to cool completely. Overwrap in foil and freeze for up to 2 months. Defrost overnight in the fridge. Allow the dish to warm to room temperature before cooking at 1 80C/350F/Gas 4 for 35

Mushroom, herb and parsnip pie

style dish that can be made in advance and then left to cook later, making it an ideal choice for a weekend supper.

Cooking: 1 hour |Serves 4

and sliced 1 large leek, sliced on the diagonal — 2 tbsp olive oil

125g each closed cup and shiitake mushrooms, halved 4 large field mushrooms, quartered

2 large sprigs fresh rosemary, leaves

Cook the parsnips and potatoes in a pan of lightly salted, boiling water for about 15 minutes tender. About 8 minutes before the end of the cooking time, place the carrots and leeks in a large metal sieve or colander over the pan, cover and steam. Meanwhile, heat the oil and 25g of the butter in a large pan until the butter is foaming. Add tonion and cook for 5 minutes until softened. Stir in the mushrooms and garlic and fry over a high

5 minutes. Sprinkle over the flour and toss to coat. Add the red wine, stock, tomato purée, cinnamon and bay leaves and bring to the boil, stirring until thickened. Simmer for 15

Preheat the grill to high. Drain the parsnips and potatoes. Melt the remaining butter in the pan and 3 minutes, stirring occasionally. Return the potatoes and parsnips to the pan

milk. Mash until smooth and season to taste. Stir the carrots and leeks into the mushroom mixture and season. Transfer to a 2 liter heatproof dish and cover with the parsnip mash. Grill for 8-10 minutes until golden. Serve immediately.

re as above, but do not grill. Allow to cool completely. Overwrap in foil and freeze for up to 2 months. Defrost overnight in the fridge. Allow the dish to warm to room temperature before cooking at 1 80C/350F/Gas 4 for 35-40 minutes until golden brown and piping hot.

h that can be made in advance and then left to cook later,

Cook the parsnips and potatoes in a pan of lightly salted, boiling water for about 15 minutes until tender. About 8 minutes before the end of the cooking time, place the carrots and leeks in a large

Meanwhile, heat the oil and 25g of the butter in a large pan until the butter is foaming. Add the onion and cook for 5 minutes until softened. Stir in the mushrooms and garlic and fry over a high

5 minutes. Sprinkle over the flour and toss to coat. Add the red wine, stock, tomato ing until thickened. Simmer for 15

Preheat the grill to high. Drain the parsnips and potatoes. Melt the remaining butter in the pan and 3 minutes, stirring occasionally. Return the potatoes and parsnips to the pan

Stir the carrots and leeks into the mushroom mixture and season. Transfer to a 2 liter heatproof 10 minutes until golden. Serve immediately.

re as above, but do not grill. Allow to cool completely. Overwrap in foil and freeze for up to 2 months. Defrost overnight in the fridge. Allow the dish to warm to room temperature

piping hot.

25. Parsnip tatin with cumin butter

This delicious savoury tatin emphasises the vegetable’s natural sweetness. Preparation: 15 minutes |Cooking: 40

• 1 15g butter • 1 tbsp olive oil • 3 shallots, thinly sliced • 1 garlic clove, crushed • 4 small parsnips, halved lengthways • 25g light soft brown sugar • 2 tbsp balsamic vinegar • juice of lemon • 300g puff pastry, thawed if frozen • 2 tsp ground cumin • seasoning

1. Preheat the oven to 200C/400F/Gas 6.

the shallots and garlic for 1 minute. Remove and set aside. Add the parsnips to the pan and cook for 5-6 minutes until golden. Return the shallots and garlic. Stir in the sugar, vinegar and lemon juice, season and simmer for 8-9 minutes until caramelised, turning occasionally. Remove and set aside.

2. Roll out the pastry on a floured surface side up, in the bottom of a 23cm springpastry on top and - bake for 30 minutes until golden.

3. Soften the remaining butter and mix .from the oven and set aside . for a few minutes before inverting on a plate. Ctop with a little of the butter to serve.

Parsnip tatin with cumin butter

This delicious savoury tatin emphasises the vegetable’s natural sweetness.

Cooking: 40-45 minutes |Serves 4

4 small parsnips, halved lengthways

300g puff pastry, thawed if frozen

200C/400F/Gas 6. Heat 25g of the butter and the oil in a large frying pan. Fry the shallots and garlic for 1 minute. Remove and set aside. Add the parsnips to the pan and cook

6 minutes until golden. Return the shallots and garlic. Stir in the sugar, vinegar and lemon 9 minutes until caramelised, turning occasionally. Remove and set

Roll out the pastry on a floured surface - and cut out a 25cm circle. Arrange the parsnips, cutside up, in the bottom of a 23cm spring-form tin. Spoon the shallots and juices over. Lay the

bake for 30 minutes until golden. Soften the remaining butter and mix .- with the cumin and a little pepper. Chill. Take the tatin from the oven and set aside . for a few minutes before inverting on a plate. Cut into wedges and top with a little of the butter to serve.

tter and the oil in a large frying pan. Fry the shallots and garlic for 1 minute. Remove and set aside. Add the parsnips to the pan and cook

6 minutes until golden. Return the shallots and garlic. Stir in the sugar, vinegar and lemon 9 minutes until caramelised, turning occasionally. Remove and set

and cut out a 25cm circle. Arrange the parsnips, cut-juices over. Lay the

with the cumin and a little pepper. Chill. Take the tatin ut into wedges and

26. Lemon thyme roasted parsnips with red onion confit Serve this dish as a snack or a main course with a simple green salad. Preparation: 15 minutes |Cooking: 30

• 700g parsnips • 1 lemon, cut into 8 wedges • 2 tbsp olive oil • 2 tbsp fresh thyme leaves

For the red onion confit

• 6 tbsp olive oil • 225g red onions, halved and sliced • pinch of chilli flakes • 1 tsp light soft brown sugar • 1cm piece fresh ginger, finel• 3 garlic cloves, finely chopped • seasoning –

1. Preheat the oven to 1 90C/375F/Gas 5. Cut the parsnips lengthways into halves or quarters,

depending on their size. Toss the parsnips and lemon wedges in the olive oil and transfer to a roasting tin. Sprinkle with a tablespoon of the thyme and season well. Cook for 30turning once, until tender.

2. To make the confit, heat the oil in a pan, add the onions and fry gently for 6starting to soften. Add the chilli, sugar, gingentle heat for 10-15 minutes until caramelised and tender. If the mixture becomes too dry and sticky, add a couple of teaspoons of water.

3. Remove the parsnips from the oven and pile onto serving platesleaves over and serve with a spoonful of the confit on the side.

emon thyme roasted parsnips with red onion confit

Serve this dish as a snack or a main course with a simple green salad.

Cooking: 30-40 minutes |Serves 4

225g red onions, halved and sliced

1cm piece fresh ginger, finely chopped 3 garlic cloves, finely chopped

Preheat the oven to 1 90C/375F/Gas 5. Cut the parsnips lengthways into halves or quarters, depending on their size. Toss the parsnips and lemon wedges in the olive oil and transfer to a

tin. Sprinkle with a tablespoon of the thyme and season well. Cook for 30

To make the confit, heat the oil in a pan, add the onions and fry gently for 6-7 minutes until starting to soften. Add the chilli, sugar, ginger, garlic and seasoning. Cover and cook over a very

15 minutes until caramelised and tender. If the mixture becomes too dry and sticky, add a couple of teaspoons of water. Remove the parsnips from the oven and pile onto serving plates. Sprinkle the remaining thyme leaves over and serve with a spoonful of the confit on the side.

emon thyme roasted parsnips with red onion confit

Preheat the oven to 1 90C/375F/Gas 5. Cut the parsnips lengthways into halves or quarters, depending on their size. Toss the parsnips and lemon wedges in the olive oil and transfer to a

tin. Sprinkle with a tablespoon of the thyme and season well. Cook for 30-40 minutes,

7 minutes until ger, garlic and seasoning. Cover and cook over a very

15 minutes until caramelised and tender. If the mixture becomes too dry and

. Sprinkle the remaining thyme

27. Parsnip soup with garlicky greens We’ve used spinach as a colourful garnish to top this soup, but you could use shredded spring greens or pak choi. Preparation: 15 minutes |Cooking: 40 minutes |Serves 6

• 9009 parsnips • 50g butter • 1 onion, sliced • 1 tsp ground coriander • 1.2 litres vegetable stock

For the garlicky greens

• 1 tbsp olive oil • 2 garlic cloves, thinly sliced • 225g spinach leaves, stalks removed • seasoning

1. Set aside 225g of the parsnips and finely chop the rest. Melt the butter in a large pan, add the

onion and coriander and fry for a further 3 minutes until softened. Add the chopped parsnips and fry gently for 4 minutes. Pour in the vegetable stock, season and bring to the boil. Cover and simmer for about 35 minutes until the vegetables are tender. Allow the soup to cool for a few minutes, then transfer to a food processor and process until smooth (you may need to do this in batches). Return to the pan and reheat gently.

2. Roughly chop the reserved parsnips. Heat the oil in a frying pan, add the parsnips and fry for 5-6 minutes, turning occasionally, until golden and tender. Add the garlic to the pan and cook for a minute or so, then add the spinach leaves. Cook over a gentle heat until the spinach is just wilted. Ladle the soup into serving bowls and top with the parsnips, greens and garlic.

28. Variation - peanut and parsnip soup

1. Heat 1 tablespoon olive oil in a large pan and fry 1 onion, chopped, and 350g parsnips, peeled

and cut into chunks, for 5 minutes, stirring occasionally, until softened. 2. Stir in 1.5 litres water, bring to the boil and simmer for 15 minutes. 3. Transfer to a food processor with 1 quantity of the peanut and chilli mixture (made as step 2,

left> and process until smooth (you may need to do this batches>. 4. Return to the pan and heat through gently. 5. Season to taste with extra soy sauce and sweet chilli sauce and serve garnished with coconut

cream, sliced red chillies and chopped roasted peanuts.

6. Serves 4.

29. Parsnip and Apple Soup The velvety texture of a creamy soup is always welcoming, and the unmistakable flavour of parsnips, blended with a hint of tart cooking apple, is very warming. Root crops of all types thrive in fertile East Anglian soil, but parsnips don't reach their peak until after one or two hard frosts. serves 6 - 8 (as a starter)

Ingredients

• 25 g (1 oz) butter • 700 g (1 1/2 lb) parsnips, peeled and roughly chopped • 1 Bramley cooking apple, cored, peeled and roughly

chopped • 1.1 litres (2 pints) chicken stock • 4 fresh sage leaves or 2.5 ml (1/2 tsp) dried sage • 2 cloves • 150 ml (5 fl oz) fresh single cream • salt and pepper • fresh sage leaves or parsley and croutons, to garnish

Method

1. Melt the butter in a large saucepan, add the parsnips and apple, cover and cook gently for 10

minutes, stirring occasionally. 2. Pour in the stock, add the sage and cloves. Bring to the boil, cover then simmer for 30 minutes,

until the parsnip is softened. 3. Remove the sage leaves and cloves, leave to cool slightly, then puree in a blender or food

processor. 4. Return to the saucepan and reheat gently with the cream. Season to taste. Serve hot, garnished

with the sage or parsley and croutons.

30. Popečci od ječma i pastrnjaka s pireom od kelja

Što se popečaka tiče, u originalu se rade od usitnjenog ječma, dakle, ne od mljevenog ječma, nego od «krupno zdrobljenih» zrna. No, ovdje donosim recept za verziju s cijelim zrnima ječma, tj. s ječmenom kašom.

Popečci (za oko 8 komada)

• 75 g ječmene kaše (oljuštenog ječma) • 600 ml vode • 60 g pahuljica (zobenih, ali mogu i ječmene, ražene ili pšenične) • 200 g pastrnjaka • 150 g svježeg kravljeg sira, ocijeñenog • jaje • žlice svježeg nasjeckanog začinskog bilja • sol, papar • oko 2 žlice krušnih mrvica

1. Za popečke, u loncu zakuhajte 600 ml vode, posolite ju i dodajte ječmenu kašu. 2. Kuhajte ju na laganoj vatri da voda ispari (oko 25 min.; kaša bi za to vrijeme trebala dovoljno

omekšati, ne treba se raskuhati; pred kraj pazite da ne zagori).Kašu maknite s vatre i ostavite ju da stoji 10ak min.

3. Pastrnjak operite i očistite pa ga naribajte na ribež za jabuke. 4. Kaši dodajte naribani pastrnjak, pahuljice, sir, jaje, začinsko bilje, sol i papar te krušne mrvice

pa sve dobro promiješajte (ili premijesite rukama).Ostavite smjesu da odstoji 10ak min. 5. Zatim od smjese vlažnim rukama oblikujte okrugle popečke, debljine 1-1,5 cm. Po

potrebi,možete dodati još krušnih mrvica. 6. Popečke pržite na malo zagrijanog ulja, na srednjoj temperaturi, da porumene s jedne strane,

zatim ih okrenite i pržite s druge strane. 7. Pečene popečke složite na papirnati ubrus da upije višak masnoće.

Pire

• oko 600 g kelja • crveni luk • češnja češnjaka • mlijeko • kiselo vrhnje • sol, papar • muškatni oraščić

1. Za pire, kelj operite, očistite i narežite na krupne rezance. Obje vrste luka oljuštite i sitno nasjeckajte.

2. U loncu zagrijte malo ulja pa na njemu ispržite obje vrste luka. Zatim dodajte kelj, vodu i sol pa sve kuhajte 10ak min.

3. Kuhani kelj maknite s vatre, dodajte malo mlijeka umućenog s kiselim vrhnjem i sve usitnite štapnim mikserom da dobijete pire. Začinite solju, paprom i muškatnim oraščićem.

4. Količina mlijeka i vrhnja ovisi o tome koliko čvrsti ili gnjecavi pire želite. 5. Popečke poslužite odmah, uz pire od kelja.

31. Složenac od paštrnjaka, cikle i krumpira

Sastojci

• 300 g paštrnjaka • 500 g krumpira • 1 veća cikla • 1 crveni luk • 2 češnja češnjaka • 200 ml mlijeka • 180 g kiselog vrhnja • 200 g tvrdog naribanog sira • sol, papar

1. Paštrnjak očistite, operite i naribajte/narežite na tanke okrugle ploške (oko 2 mm debljine). 2. Krumpir i ciklu ogulite i operite pa ih takoñer naribajte/narežite na tanke okrugle ploške (oko 2

mm debljine). 3. Crveni luk očistite i narežite na tanke okrugle ploške.Češnjak ogulite i sitno nasjeckajte. 4. Sve povrće stavite u posudu, promiješajte ga i dobro posolite i popaprite. 5. Posudu za pečenje namastite i u nju stavite povrće. 6. Vrhnje pomiješajte s mlijekom pa začinite solju i paprom pa prelijte po povrću. Posudu pokrijte

aluminijskom folijom i stavite u pećnicu zagrijanu na 220 stupnjeva. 7. Pecite oko 75 min. Probajte jesu li krumpir i cikla dovoljno mekani (ako nisu, vratite sve u

pećnicu i pecite da omekšaju). 8. Na kraju skinite foliju i sve posipajte naribanim sirom, vratite u pećnicu (nepokriveno) na 10ak

min.

9. Poslužite odmah.

32. Krem juha od pastrnjaka s tvrdim sirom

Sastojci

• 500 g krumpira • 500 g pastrnjaka • 1 crveni luk • 2 žlice maslaca • oko 1,5 l temeljca (ili voda i kocka za juhu)• 1-2 žlice kiselog vrhnja • 2 žlice svježeg peršinovog lišća• sol, papar • ocat • tvrdi sir po želji

1. Krumpir ogulite i narežite na kockice.

Luk očistite i sitno nasjeckajte. 2. U loncu rastopite maslac i na njemu popržite sitno nasjeckani luk. Zatim dodajte krumpir i

pastrnjak pa ih pržite 1-2 min. Zatim ih zalijte temeljcem ili dodajte vodu i natrganu kocku za juhu.Kuhajte oko 30 min. na laganoj vatri.

3. Sve usitnite štapnim mikserom/blenderom u glatku smjesu, zajedno s kiselim vrhnjem (juha ne mora biti potpuno glatka; mogu o

4. Lonac s juhom vratite na štednjak i kad zakuha prokuhajte 1dodati još vode, a ako je prerijetka, možete dodati malo brašna umućenog s vodom i sve kratko prokuhati da se zgusne.

5. Začinite solju i paprom. Po želji, dodajte malo octa.6. U duboke tanjure rasporedite 1-2 žlice naribanog tvrdog sira i prelijte vrućom juhom. Posipajte

peršinovim lišćem.Poslužite odmah.

Krem juha od pastrnjaka s tvrdim sirom

oko 1,5 l temeljca (ili voda i kocka za juhu)

2 žlice svježeg peršinovog lišća

Krumpir ogulite i narežite na kockice. Pastrnjak očistite i takoñer narežite na kockice.

U loncu rastopite maslac i na njemu popržite sitno nasjeckani luk. Zatim dodajte krumpir i 2 min. Zatim ih zalijte temeljcem ili dodajte vodu i natrganu kocku za

juhu.Kuhajte oko 30 min. na laganoj vatri. Sve usitnite štapnim mikserom/blenderom u glatku smjesu, zajedno s kiselim vrhnjem (juha ne mora biti potpuno glatka; mogu ostati komadići povrća). Lonac s juhom vratite na štednjak i kad zakuha prokuhajte 1-2 min. Ako je juha pregusta, možete dodati još vode, a ako je prerijetka, možete dodati malo brašna umućenog s vodom i sve kratko

aprom. Po želji, dodajte malo octa. 2 žlice naribanog tvrdog sira i prelijte vrućom juhom. Posipajte

peršinovim lišćem.Poslužite odmah.

Pastrnjak očistite i takoñer narežite na kockice.

U loncu rastopite maslac i na njemu popržite sitno nasjeckani luk. Zatim dodajte krumpir i 2 min. Zatim ih zalijte temeljcem ili dodajte vodu i natrganu kocku za

Sve usitnite štapnim mikserom/blenderom u glatku smjesu, zajedno s kiselim vrhnjem (juha ne

2 min. Ako je juha pregusta, možete dodati još vode, a ako je prerijetka, možete dodati malo brašna umućenog s vodom i sve kratko

2 žlice naribanog tvrdog sira i prelijte vrućom juhom. Posipajte

33. Sweet corn and smoky pepper chowder

A warming and delicious way to use up frozen sweet corn — often a permanent and stubborn feature in your freezer! If you don’t like your food too spicy, only use one chilli. Preparation: 20 minutes |Cooking: 20 minutes |Serves 4

• 2 large red chillies • 3 red peppers • 2 tbsp olive oil • 1 small onion, finely chopped • 2 garlic cloves, crushed • 1.5 litres vegetable stock • 800g potatoes, cut into 2cm cubes • 450g frozen sweet corn kernels, thawed • 6 spring onions, finely sliced • 6 tbsp frozen chopped coriander • 150ml double cream • seasoning

1. Preheat the grill to high. Grill the chillies and peppers for 5-10 minutes, turning frequently, until

the skin is blistered and lightly charred. Place in a plastic bag and set aside to cool. Once cooled, peel off the skins, deseed and roughly chop the flesh.

2. Heat the oil in a large pan. Add the onion and cook for 5 minutes until softened. Add the garlic and cook for a further 2 minutes. Add the vegetable stock and potatoes, bring to the boil and simmer for 10 minutes until tender.

3. Allow to cool slightly. Place in a food processor and process to a coarse purée (you may need to do this in batches). Return the mixture to the pan and bring to the boil. Add the sweet corn, chilli, peppers and spring onions and simmer for 2 minutes. Stir in the coriander and cream. Season to taste and serve with warmed pitta bread, if liked.

34. Vegetarian Split Pea Soup Recipe

I thought about throwing a couple handfuls of small broccoli trees into this soup (a few minutes before doing the puree), spinach would be great as well. You can use a vegetable stock if you like in place of the water.

• 1 tablespoon extra virgin olive oil • 2 large onions, chopped • 1/2 teaspoon fine-grain sea salt • 2 cups dried split green peas, picked over and rinsed • 5 cups water • juice of 1/2 lemon (reserve the zest) • a few pinches of smoked paprika • more olive oil to drizzle

1. Add olive oil to a big pot over med-high heat. Stir in onions and salt and cook until the onions soften, just a minute or two. Add the split peas and water. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente).

2. Using a large cup or mug ladle half of the soup into a bowl and set aside. Using a hand blender (or regular blender) puree the soup that is still remaining in the pot. Stir the reserved (still chunky) soup back into the puree - you should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock) do so a bit at a time.

3. Stir in the lemon juice and taste. If the soup needs more salt, add more a bit at a time until the flavor of the soup really pops.

4. Ladle into bowls or cups, and serve each drizzled with olive oil and topped with a good pinch of smoked paprika and a touch of lemon zest.Serves 4 to 6.

35. Kidney Bean Pasta Soup This is a simple, easy, and immensely satisfying vegetarian or vegan bean soup for slow cooker, crockpot or stovetop Ingredients:

• 1 c cooked kidney beans*, drained & rinsed, (Bean Cooking Instructions) • 1/2 lb penne or rigatoni, cooked al dente, rinsed with cold water, and set aside • 2 medium carrots, peeled and sliced thin on the diagonal • 1 potato, peeled and cut in 1" cubes • 1 sweet pepper, any color, diced • 1 cup sliced green beans • 1/2 c chopped green or red pepper • 2 - 3 Tblsp olive oil • 1 pinch hing or asoefetida (helps prevent gas) • 1 tiny pinch cayenne • 1/2 tsp gr fennel • 1 tsp dried basil OR 1 Tblsp fresh minced • 1 tsp dried thyme OR 1 Tblsp fresh minced • 1/2 tsp dried marjoram OR 1 Tblsp fresh minced • 1 cup any spicy or zesty basil tomato sauce - substitute bland flavor, but add a little more

cayenne, some black pepper and ginger. • 1/2 tsp salt or to taste • 4 - 6 cups water • grated cheese, optional*

Instructions:

1. Put 4 qts salted water on to boil for the pasta 2. Cook the pasta in the boiling water for 7 minutes, drain, rinse with cold water and set aside 3. Heat the oil on low in a 4 - 6 quart pan 4. Prep the veggies 5. Add the hing to the oil 6. Add the veggies, and saute 5 minutes on med/high heat 7. Add the herbs and spices, saute briefly. 8. Drain and rinse the beans, then add to veggies. 9. Stove top: Bring to boil, cover and simmer the veggies and beans. When the veggies are tender,

add cooked pasta and tomato sauce, and as much more water as you like. Cook for 5-10 more min.

10. Slow cooker or crockpot: Put everything in the pot, including the tomato sauce, add 4 cups boiling water, cover and simmer until veggies are tender, 1 - 2 hours. Refrigerate the pasta. When the veggies are tender, add the pasta, tomato sauce, salt. Cook for 15- 20 more minutes.

11. Serve in bowls, *(topped with grated cheese if you like) and enjoy

36. Mexican Style Beans with Corn Chips (Nachos) Ingredients

• 2 Tsp olive oil • ½ Tsp yellow asafetida powder • 1 dry red chili • 1 green chili, chopped • 1 Tsp ground cumin • 1 Tsp ground coriander • ¾ C tomato puree • 2 C (500 ml) cooked dark red kidney beans (rajma)• 1 Tsp salt • 1 Tsp sugar • 250 g corn chips • ½ C mozzarella cheese, grated

Preparation

1. Heat oil in a saucepan over moderate heat; sprinkle asafetida, drop the red chilies, add cumin and coriander and sauté for 30 seconds or until the spices are fragrant.

2. Stir in the tomato puree and combine with the seasoned spices. Add the kidney beans, salt and sugar.

3. While cooking, coarsely mash the beans with the tomato sauce and cook for 154. Lay the corn chips on a 8x8-inch square or 8

mixture. Sprinkle with cheese and bake in a preheated oven for 5melts. Serve hot or warm. Serves

Mexican Style Beans with Corn Chips (Nachos)

2 C (500 ml) cooked dark red kidney beans (rajma)

Heat oil in a saucepan over moderate heat; sprinkle asafetida, drop the red chilies, add cumin and coriander and sauté for 30 seconds or until the spices are fragrant. Stir in the tomato puree and combine with the seasoned spices. Add the kidney beans, salt and

While cooking, coarsely mash the beans with the tomato sauce and cook for 15-inch square or 8-inch round baking pan. Cover with the bean

cheese and bake in a preheated oven for 5-10 minutes or until the cheese Serves 4-5

Mexican Style Beans with Corn Chips (Nachos)

Heat oil in a saucepan over moderate heat; sprinkle asafetida, drop the red chilies, add cumin and

Stir in the tomato puree and combine with the seasoned spices. Add the kidney beans, salt and

-20 minutes. an. Cover with the bean 10 minutes or until the cheese

37. Hearty One-pot Melange of Mung Beans, Rice & Vegetables (Khichari)

The flavoursome, juicy stew of mung beans, rice and vegetables is both nutritious and sustaining. It can be served anytime a one-pot meal is required. I eat it accompanied by a little yogurt, some whole-wheat toast, lemon or lime wedges and topped with a drizzle of melted ghee. Serves 4-6

• ½ cup split mung beans, washed and drained • 6 cups water • 1 bay leaf • 1.5cm (½-inch) chunk ginger, chopped fine • 1 small green chili, seeded and chopped • ½ teaspoon turmeric • 2 teaspoons coriander powder • 1 cup Thai rice, or other long grain rice of your choice • 1 packed cup each broccoli, potato cubes and quartered Brussels sprouts, or other vegetables • 2 ripe tomatoes, chopped • 1½ teaspoons salt • 2 tablespoons ghee • 2 teaspoons cumin seeds • small handful curry leaves • ½ teaspoon yellow asafetida powder • ½ cup chopped fresh coriander leaves • wedges of lemon, some chilled yogurt, and extra ghee for serving

1. Bring to a boil in a saucepan the mung beans, water, bay leaf, ginger, chili, turmeric and coriander, then reduce to a simmer, and cook, partially covered, for about 15 minutes, or until the beans start to break up.

2. Add the rice, vegetables, tomatoes and salt, increase the heat, and stirring, bring to a boil, then return to a simmer, covered. Cook, stirring occasionally, for another 10-15 minutes, or until the rice is soft.

3. Season: heat the ghee in a small saucepan over moderate heat. Sprinkle in the cumin seeds, fry until a few shades darker, and add the curry leaves - careful, they crackle. Sprinkle in the yellow asafetida powder, swirl the pan and empty the fried seasonings into the khichari. Stir the seasonings through, then return to a simmer and cook for another 5 minutes or so, or until the rice is fully swollen and soft. If you desire a moist khichari, add a little boiling water now.

4. Serve: fold in the fresh coriander, and serve the khichari piping hot with a drizzle of warm ghee, and the accompaniments suggested above.

38. Low-maintenance risotto Hands-on time: 15 minutes| total time: 35 minutes| serves 4

• 3 tablespoons unsalted butter • 1 medium onion, finely chopped • Kosher salt and black pepper • 1 cup Arborio rice • 1/2 cup dry white wine • 31/2 cups low-sodium chicken broth, plus more if needed • • 1/2 cup grated Parmesan (2 ounces), plus more

for serving • 2 tablespoons chopped fresh flat-leaf parsley

1. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, 1//2 teaspoon

salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. 2. Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed. 3. Add half the broth (1/4 cups) and simmer, stirring once, until absorbed, 8 to 10 minutes. Add the

remaining broth and simmer, stirring once, until the rice is tender and creamy, 8 to 10 minutes more. If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.)

4. Stir in the Parmesan and the remaining tablespoon of butter. Spinkle with the parsley and additional Parmesan, if desired.

39. Rice with Shredded Carrots and Coconut Gajar pulau This is a pale golden rice marbled with shredded carrots and toasted shredded coconut. A touch of raisins adds a little sweetness. You may want to remove the whole cloves, peppercorns and cinnamon stick before serving, as they are not meant to be eaten. Preparation time: 5 minutes |Cooking time: 25—35 minutes |Serves: 3 or 4

• 1 cup (95 g) basmati or other long-grain white rice • 2 tablespoons (30 ml) ghee or vegetable oil • 1 1/2 tablespoons (22 ml) sesame seeds • 6 whole cloves • 6 black peppercorns • 1 1/2 inch (4 cm) piece of cinnamon stick • 3 tablespoons (45 ml) fresh or dried shredded

coconut • 1 2/3-2 cups (400—480 ml) water • 1 1/2 cups (360 ml) scraped and shredded carrots

(about 8 ounces/230 g) • 1 1/4 teaspoons (6 ml) salt • 2 tablespoons (30 ml) raisins or currants

1. If basmati rice is used, clean, wash, soak and drain. 2. Heat the ghee or oil in a heavy 1 1 /2-quart/liter nonstick saucepan over moderate heat until it is

hot but not smoking. Add the sesame seeds, cloves, peppercorns, cinnamon stick and coconut. Stir-fry until the coconut turns light brown. Stir the rice into the mixture and fry for a few minutes until the rice grains are slightly translucent.

3. Add the water and the remaining ingredients raise the heat to high and bring to a full boil. 4. Reduce the heat to low, cover with a tight-fitting lid and gently simmer without stirring for 20—

25 minutes or until the rice is fluffy and the vegetables are tender-crisp and all of the liquid has been absorbed.

5. Turn the heat off and let the rice sit, covered, for 5 minutes to allow the fragile grains to firm up. Just before serving, remove the cover and fluff the piping-hot rice with a fork.

40. Okra in Yogurt

Ingredients

• 1 lb okra • 2 medium tomatoes, sliced • 3 medium fresh green chillies, chopped • 1 medium onion, sliced • 2 tbsp corn oil • 1/2 tsp onion seeds • 1/4 tsp turmeric • 2 tsp shredded coconut • 1/2 tsp salt • 1 tbsp natural (plain) low fat yogurt • 1 tbsp chopped fresh coriander ( cilantro )

Directions

1. Wash, top and tail the okra, cut into 1/2 in pieces and set aside. 2. Heat the oil in a medium frying pan, add the onion seeds, green chillies and onion and fry for

about 5 minutes until the onion has turned golden brown. 3. Lower the heat and add the turmeric, shredded coconut and salt and fry for about 1 minute. 4. Add the okra, turn the heat to medium-high and quickly stir-fry for a few minutes until lightly

golden. 5. Add the yogurt, tomatoes and finally the fresh coriander (cilantro). Cook for another 2 minutes. 6. Transfer onto a serving dish and serve immediately.Serves 4

Nutritional Values (per portion) Total fat 8.44 g Saturated fat 2.09 g Cholesterol 0.15 mg

41. Dilled Chilled Carrots (Sonf Gazar Subji) Prep: 15 Cook: 15 Total: 1 hour 30 min Yield: 6 servings Ingredients:

• 1 teaspoon cumin seeds • 2 tablespoons canola oil • 1/4 teaspoon asafetida • 1/4 teaspoon red pepper flakes, crushed • 3 tablespoons shallots, sliced • 1/2 teaspoon turmeric • 2 teaspoons ginger root, fresh, chopped • 4 cups baby carrots, quartered lengthwise • 1/2 cup vegetable stock • 1/2 teaspoon coriander, ground • 1 tablespoon dill weed, fresh, chopped • 1 cup rice, brown, cooked • 2 tablespoons mayonnaise, eggless, or soy

Directions:

1. Saute cumin seeds in oil until they begin to pop. Add asafetida, chili, shallots, turmeric and gingerroot. Saute until shallots are soft, about 3 minutes.

2. Add carrots, broth and coriander. 3. Cover and simmer until carrots are tender and liquid is absorbed or evaporated, about 10 minutes. 4. Stir in dill, cover and refrigerate for at least one hour.Stir in rice and mayonnaise. 5. Chill until ready to serve.

42. Simple carrot and ginger soup Carrot soup, as well as being delicious, is an effective natural remedy for diarrhoea. It supplies fluid to combat dehydration, replenishes sodium, potassium, phosphorous, calcium, sulphur and magnesium, and is a good source of pectin.

Preparation and cooking time: about 30 minutes Yield: enough for 4 persons

• 2 tablespoons butter • 1/2 teaspoon yellow asafetida powder • 2 teaspoons grated fresh ginger • 700g topped, scraped and sliced carrots, about 4 1/2 cups • 1 cup potatoes, diced • 1 1/2 teaspoons salt • 1/2 teaspoon black pepper • at least 4 cups light vegetable stock or water • chopped continental parsley leaves for garnish

1. Melt the butter in a 3-litre saucepan over moderate heat. Sprinkle in the yellow asafetida powder and ginger, stirring briefly. Add the sliced carrots, potatoes, salt and pepper and sauté for 10 minutes, stirring occasionally. Add the stock or water, and bring to the boil, then reduce the heat and simmer the vegetables, covered, for 15 minutes, or until the vegetables are very tender.

2. Remove the pan from the heat, transfer the contents to a blender or food processor and process to a smooth purée.

3. Rinse the saucepan, return the soup to the pan, and gently reheat over moderate heat. For a thinner soup, add extra stock at this stage. Serve the soup hot with a sprinkle of freshly chopped continental parsley leaves.

43. Cauliflower, Red Pepper Sabji

Ingredients:

• 2 large Cauliflower • 4 large Red Peppers • 1 bunch fresh Cilantro • 1 tsp. Jaggery • Ghee or olive oil • 12 oz. Cream Cheese • Coarse Black Pepper

Preparation:

1. Break the cauliflower down into medium and large florets. You don't want small pieces, as they disintegrate while cooking. Lay them out on a baking tray and brush or spray well with ghee or olive oil. Put them in the oven at 500 degrees F until they're nicely browned, and slightly blackened at spots. You'll want to flip them once, adding more oil as needed.

2. Meanwhile, core the red peppers and slice them into long, thin strips. Clean the cilantro, toss out the big stems, and coarsely chop.

3. Put about 1/8 cup water in the bottom of a roasting pan. Next add the sliced red peppers, then the cauliflower.

4. Cut the cream cheese up into chunks, layering some between the peppers and cauliflower, and the rest on top.

5. Sprinkle a little jaggery and a lot of black pepper throughout. Toss the cilantro on top. Done. The picture above shows the prep ready to go into the oven.

6. Bake the sabji for about 1-1/2 hours at 375 degrees F. Occasionally bring it out of the oven and very gently turn the mixture so that the cream cheese mixes nicely with the other ingredients. Try to keep the pieces of cauliflower as intact as possible.

7. The sabji is finished when the cream cheese is completely melted, the peppers are soft, and the top is golden brown. Offer to the Lord with great devotion, and distribute to the happy devotees.

44. Cauliflower and spinach dhansak

This rich and thick lentil curry is a classic that originates from northern India. Add whatever vegetables you have to hand — potatoes and aubergines are another classic comcooking time, use canned lentils and reduce the quantity of vegetable stock by half. Preparation: 20 minutes |Cooking: 1 hour FOR THE SPICE PASTE

• 3 onions, roughly chopped • 6 large garlic cloves • 5cm piece fresh ginger, roughly chopped • 4 red chillies, trimmed • 1 tbsp ground coriander • 1 tbsp cumin seeds • 2 tsp turmeric • 2 tsp ground cinnamon • 2 tbsp hot water

FOR THE CURRY

• 3 tbsp vegetable oil • I 75g red split lentils (masoor dhal) • 175g split brown peas (chana dhal) • 1.2 litre vegetable stock • 4 tomatoes, roughly chopped • 650g cauliflower florets • 150g fresh spinach

1. Place all the spice paste ingredients in a food processor and process to a rough paste (see Cook’s

tip, right). 2. Heat the oil in a large, heavy-based pan. Fry the paste for 5 minutes, stirring constantly, taking

care not to let it stick. Add the lentils, peas and stock. Bring to the boil, cover and simmer for 20 minutes.

3. Stir in the tomatoes and cauliflower and simmer for a furthcauliflower are tender. Stir in the spinach and cook for 2Serve immediately with basmati rice tossed with fried onion and finely chopped pistachio nuts.

Cook’s tip: the spice paste can be prepared in advance. Spoon into an airtight jar, cover the paste with a thin layer of vegetable oil, seal and store in the fridge for up to 1 week. To freeze: prepare as above and allow to cool completely. Spoon into a freezerproof container anfreeze for up to 2 months. Defrost in the fridge overnight. To reheat, pour into a large pan and bring to the boil. Simmer for 8-10 minutes until hot (the cauliflower will break up slightly).

Cauliflower and spinach dhansak

This rich and thick lentil curry is a classic that originates from northern India. Add whatever potatoes and aubergines are another classic combination. To cut the

cooking time, use canned lentils and reduce the quantity of vegetable stock by half.

Cooking: 1 hour |Serves 6

5cm piece fresh ginger, roughly chopped

I 75g red split lentils (masoor dhal) brown peas (chana dhal)

4 tomatoes, roughly chopped

Place all the spice paste ingredients in a food processor and process to a rough paste (see Cook’s

based pan. Fry the paste for 5 minutes, stirring constantly, taking care not to let it stick. Add the lentils, peas and stock. Bring to the boil, cover and simmer for 20

Stir in the tomatoes and cauliflower and simmer for a further 30 minutes until the lentils and cauliflower are tender. Stir in the spinach and cook for 2-3 minutes until the spinach has wilted. Serve immediately with basmati rice tossed with fried onion and finely chopped pistachio nuts.

ste can be prepared in advance. Spoon into an airtight jar, cover the paste with a thin layer of vegetable oil, seal and store in the fridge for up to 1 week.

prepare as above and allow to cool completely. Spoon into a freezerproof container anfreeze for up to 2 months. Defrost in the fridge overnight. To reheat, pour into a large pan and bring

10 minutes until hot (the cauliflower will break up slightly).

This rich and thick lentil curry is a classic that originates from northern India. Add whatever bination. To cut the

cooking time, use canned lentils and reduce the quantity of vegetable stock by half.

Place all the spice paste ingredients in a food processor and process to a rough paste (see Cook’s

based pan. Fry the paste for 5 minutes, stirring constantly, taking care not to let it stick. Add the lentils, peas and stock. Bring to the boil, cover and simmer for 20

er 30 minutes until the lentils and 3 minutes until the spinach has wilted.

Serve immediately with basmati rice tossed with fried onion and finely chopped pistachio nuts.

ste can be prepared in advance. Spoon into an airtight jar, cover the paste

prepare as above and allow to cool completely. Spoon into a freezerproof container and freeze for up to 2 months. Defrost in the fridge overnight. To reheat, pour into a large pan and bring

10 minutes until hot (the cauliflower will break up slightly).

45. Mixed Vegetables Jaipur Style (Sabji Jaipuri)

Ingredients

• 1 teaspoon cumin seeds • 1 teaspoon coriander seeds • 2 tablespoons vegetable oil, mild • 1 medium onion sliced • 2 tablespoons tomato paste • 10 each cashew nuts whole • 1 cup cream, half and half • 1 tablespoon ghee (clarified butter) • 5 each cloves whole • 5 each cardamom pods • 1 inch cinnamon stick • 1 medium tomato peeled, chopped • 1/2 cup cauliflower florets, florets • 1/2 cup broccoli florets • 5 each brussel sprouts cut in half • 1 medium carrot cut into 2-inch sticks • 1/2 cup green beans cut diagonally • 1/2 cup water • 1/2 teaspoon cayenne pepper • 1/2 teaspoon salt or to taste • 1/4 cup raisins, seedless • 1 mint sprigs fresh, for garnish

Directions

1. Combine cumin and coriander in a small skillet and dry-roast over medium heat for 6 to 8 minutes.Remove and set aside.

2. Heat oil in the same pan, add onion and stir-fry until brown, combine cumin-coriander, fried onion, tomato paste, nuts and half of the cream.Blend into smooth paste and set aside.

3. Heat ghee in a heavy 2-quart saucepan over medium-high heat Add cloves, cardamom and cinnamon, stir until fragrant.Add tomatoes and cook until soft.

4. Add remaining vegetables and stir-fry for 5 minutes. Stir in ground paste, remaining cream, the water, cayenne, salt and raisins.

5. Cover cook over medium heat until vegetables are tender. 6. Garnish with mint sprigs and serve.

46. Vegetable chilli kurma

Ingredients

• Potato-1 • Cucumber (yellow)-100g • Banana (half ripe)-1 • Coconut (scraped)- ¼ cup • Coriander powder-1 teaspoon • Chilli powder-2 tablespoon • Cumin Seeds- ½ teaspoon • Curry leaves-1 stem • Lemon -1 tablespoon • Mustard- ¼ teaspoon • Onion - ½ pieces • Oil - 2 tablespoon • Water -1 cup

Directions 1. Grind ingredients from coriander powder to curry leaves. 2. Add this mixture to the vegetable and add remaining water. 3. Boil well for 2 to 3 minutes. Add lemon juice and mix well. 4. Heat oil in a kadai ; add mustard and allow to crackle 5. Add chopped onions and fry until golden brown. Once done add this to the curry. 6. Best served with roti.

47. Grilled corn poblano salad with chipotle vinaigrette Serves 6 to 8 (makes 3 1/2 cups) | 30 minutes When cutting corn kernels from the cob, stand it in a bowl and slice down the cob’s sides, the bowl corrals the flying kernels.

• 3 ears corn, shucked • 1 poblano chile • 3 tbsp. canola oil, divided • 1 tbsp. lime juice • 1 tsp. finely chopped canned chipotle chile • 1/2 tsp. kosher salt • 1 avocado, cut into chunks • 1/4 cup cilantro leaves • 1/2 cup slivered sweet onion, rinsed, patted dry

1. Heat grill to high (450° to 550°). Rub corn and poblano with 1 tbsp. oil. Grill both, turning

occasionally, until poblano is mostly blackened, 5 to 10 minutes, and some corn kernels have browned, 10 to 20 minutes. Let cool.

2. Cut corn kernels from cobs into a large bowl. Peel and seed poblano, cut into 1/2-in, pieces, and add to corn. In a small bowl, whisk remaining oil with lime juice, chipotle chile, and salt.

3. Stir avocado, cilantro, and onion into corn mixture along with chipotle dressing.

48. Fire-roasted vegetables with tabil

Tabil is a heady Middle Eastern spice mix used with fish, meat and vegetables. You could choose any selection of vegetables for this fragrant dish. Serve with couscous. Serves 4

• 2 fennel bulbs, each cut into 6 pieces lengthways • 1 red pepper, cut into 6 strips • 1 yellow pepper, cut into 6 strips • 3 small red onions, cut into quarters • 1 aubergine, cut into 5cm chunks • 3 medium courgettes, cut into slices 1cm thick • 4 tomatoes • 100 ml olive oil • salt and freshly ground black pepper

For the tabil

• 1 tbsp coriander seeds • 1 tsp caraway seeds • 2 garlic cloves, crushed • 1/8 tsp cayenne pepper • 1/8 tsp curry powder • 1/2 tsp ground cumin • 150m1 olive oil

1. Preheat the oven to 200C/400F/Gas 6. Place all the vegetables in a bowl and toss with the oil,

then grill on a barbecue or ridged grill pan for 10 minutes, turning occasionally, until charred. 2. Meanwhile, mix all the ingredients for the tabil together in a large bowl. Add the vegetables to

the tabil and leave to marinate for 30 minutes, then put all the vegetables, except the tomatoes, in a baking dish with the marinade. Season to taste.

3. Transfer to the oven and bake for 30-35 minutes, basting frequently with the juices. Add the tomatoes just before the completion of cooking. Serve hot, straight from the oven.

49. Grilled vegetable meze plate Serves 4 | 30 minutes

• 1/4 cup extra-virgin olive oil, divided • 1 tbsp. minced garlic • Juice of I lemon, divided • 1/2 tsp. kosher salt. • About 1 1/2 lbs. green zucchini, thinly sliced

lengthwise • About 1 lb. yellow zucchini, thinly sliced lengthwise • 2 red bell peppers (8 oz. each), quartered • 1 large red onion, cut into 8 wedges • 2 tbsp. chopped fresh oregano leaves • 8 oz. hummus • 1 cup mixed olives • Pita wedges or chips

1. Heat grill to high (450° to 550°). Mix 2 tbsp. oil, the garlic, half the lemon juice,

and the salt in a large bowl. Add vegetables and toss to coat 2. Grill vegetables, turning once, until softened and grill marks appear, about10 minutes 3. Divide vegetables among 4 plates. Drizzle lengthwise with remaining 2 tbsp. oil and the rest of

lemon juice. Sprinkle with oregano. Serve with hummus, olives, and pita.

50. Sesame Yogurt Potatoes Ekadasee til aloo bhaji

The Hindi language, eka means “eleventh” and dasee means “day. “ The eleventh day after full moon and the eleventh day after each new moon are called Ekadashee. Preparation time: 10 minutes |Cooking time: 30—40 minutes |Serves: 6

• 6 medium-sized all-purpose potatoes (about 2 pounds/I kg), peeled and cut into 1-inch (1.5 cm) cubes

• 1/2 cup (120 ml) plain yogurt, whisked until smooth ., • 1/2 tablespoon (7 ml) scraped finely shredded or minced fresh ginger root • 1/4 teaspoon (1 ml) cayenne pepper or paprika • 5 tablespoons (75 ml) ghee or sesame oil • 3 tablespoons (45 ml) sesame seeds • 1 teaspoon (5 ml) black mustard seeds • 1/2 tablespoon (7 ml) cumin seeds • 1/2 tablespoon (7 ml) salt • 1 tablespoon (15 ml) fresh lemon juice • 2 tablespoons (30 ml) chopped fresh coriander or

parsley 1. Boil or steam the potatoes until they are fork-tender. Drain them and place in a mixing bowl. Add

the yogurt, ginger and cayenne or paprika, and gently told to coat the potatoes with seasoned yogurt. Set aside for 1/2—3 hours.

2. Heat the ghee or oil in a heavy 10--12-inch (25—30 cm) frying pan over moderate heat. When it is hot but not smoking, drop in the sesame seeds, black mustard c and cumin seeds. When the seeds begin to pop, add the potatoes and salt and try stirring occasionally, for 3—5 minutes or until the potatoes begin to brown. Sprinkle with lemon juice and fresh herb before serving.

51. Cubed Potatoes with Fresh Fenugreek Khatte aloo methi

Earth-specked potatoes-—-no bigger than marbles—and fresh fenugreek greens are sold in vegetable bazaars. If you can’t get the fresh greens, substitute spinach and a pinch of powdered roasted fenugreek seeds for flavor. Preparation time: 15 minutes |Cooking time: 15—20 minutes |Serves: 5 or 6

• 11/2 pounds (685 g) medium-sized waxy red new potatoes or walnut-sized baby reds • 5 tablespoons (75 ml) mustard oil, peanut oil or ghee • 1 teaspoon (5 ml) cumin seeds • 1 teaspoon (5 ml) black mustard seeds • 1 1/2 cups (360 ml) chopped fenugreek greens or leaf

spinach, (washed and trimmed) • 1/4 teaspoon (1 ml) paprika or cayenne pepper • 1/2 teaspoon (2 ml) turmeric • 1 teaspoon (5 ml) salt • 1 teaspoon (5 ml) garam masala • 2 teaspoons (10 ml) lemon or lime juice

1. Wish the potatoes and boil them in their skins until they are just fork-tender not overcook. Drain

them and spread out to cool. Peel and cut into 3-inch (2 cm) 2. Heat the oil or ghee in a heavy 12-inch (30 cm) nonstick frying pan. Let mustard oil reach the

smoking point. Sauté the potatoes quickly until they begin to brown. Remove with a slotted spoon and set aside.

3. Add the cumin and mustard seeds to the hot oil and fry until the mustard I seeds turn gray and sputter. Stir in the fenugreek greens or spinach, paprika or cayenne, turmeric and a sprinkle of water, cover and reduce the heat to moderately low. Cook for 8-10 min, then add the potatoes, salt and garam masala. Shake the pan to mix, cover and cook until the potatoes are heated through. Sprinkle with lemon or lime juice before serving.

52. Ten Minute Couscous Soup

• 7 cups great-tasting vegetable broth • 2 or 3 pinches crushed red pepper flakes • 3 tablespoons extra virgin olive oil • 1 cup whole wheat, barley, or regular couscous • 1 1/2 cups broccoli florets, cut into tiny pieces smaller than your thumb • 1 1/2 cups cauliflower florets, cut into tiny pieces smaller than your thumb • 4 oil-packed sun-dried tomatoes, chopped (opt) • 4 green onions, trimmed and thinly sliced • an ounce or two of goat cheese

Directions

1. In a large pot heat the broth, red pepper flakes, and olive oil. When it comes to a boil remove the pot from the heat and stir in the couscous.

2. Wait two minutes and stir in the broccoli and cauliflower. Wait another two minutes - just long enough for the vegetables to loose their raw edge, and ladle into bowls.

3. Top each bowl with some sun-dried tomatoes, green onions, and a bit of goat cheese. Serves 4-6.

53. Chorizo and potato tacos with black bean salsa

Hands-on time: 25 minutes | total time: 25 minutes |serves 4

• 1 pound fresh chorizo or Italian sausage, casings removed • 1 russet potato (8 ounces), cut into 1/4-inch pieces • 1 15-ounce can black beans, rinsed • 4 radishes, cut into small pieces • 1/2 cup chopped fresh cilantro • 2 tablespoons fresh lime juice • 1 tablespoon olive oil • 1/2 teaspoon ground cumin • Kosher salt and black pepper • 8 hard taco shells, warmed • 1 avocado, sliced • 1/4 cup sour cream

1. In a large nonstick skillet, cook the chorizo and potato over medium-high heat, breaking up the

chorizo with a spoon, until it is browned and the potatoes are tender, 12 to 15 minutes. 2. Meanwhile, in a medium bowl, combine the beans, radishes, cilantro, lime juice, oil, cumin, 1/2

teaspoon salt, and 1/4 teaspoon pepper. 3. Fill the taco shells with the chorizo mixture, black bean salsa, avocado, and sour cream.

54. Indian-Style Lentil and Potato Ragout Ingredients (use vegan versions (http://vegweb.com/index.php?topic=15403.0)):

• 2 cups brown lentils • 2 yellow onions, chopped • 3-4 russet potatoes, peeled and diced • 2 cans veggie stock (approximately) • olive oil, as needed • 1 teaspoon turmeric • 4 teaspoon ground cumin • 1-2 teaspoon cayenne pepper • 3 cloves garlic, minced • salt to taste • garam masala to taste

Directions: 1. Rinse the lentils, and then set them to boil in a large saucepan or pot, in just enough veggie stock

to cover. 2. While they're boiling, chop up the potatoes and onions. 3. Place the potatoes, onions, garlic and all spices in a large skillet and put enough olive oil on to

cover or to taste. Sautee on medium-high heat for about fifteen minutes, or until onions are tender.

4. Add the potato/onion mixture to the boiling lentils. Add a bit more veggie stock, if needed (the whole thing should have enough liquid to boil, but not stew).

5. Boil the mixture for thirty minutes or so, until the liquid becomes thick and gravy like. Add more salt/garam masala to taste.

6. I serve this over puri or naan. I usually have a side of raita, for those of you who eat yogurt. Its also good with a few lemon wedges squeezed over it.Serves: 8-10. Preparation time: 1 hour

55. Grilled potato rosemary cake

Serves 6 | 1 hour Keep an eye on the heat here—if it climbs past 400°, the potatoes may scorch.

• • • About 1 tbsp. chopped fresh rosemary leaves, plus fresh rosemary flowers (optional) • 1 tsp. kosher salt • 1/2 tsp. Pepper • 2 1/2 Lbs. Yukon Gold potatoes • 1/4 cup extra-virgin olive oil, divided

1. Heat grill to medium-Low (350° to 400°). 2. Combine 1 tbsp. chopped rosemary, the salt, and pepper in

put in a bowl of water. Coat a large castcut half the potatoes into 1-in, slices and arrange them in tightly overlapping circles in skillet. Sprinkle with half of salt mixture.oil over potatoes, 1 tbsp shaking pan to distribute it well. Press compact.

3. Cook potatoes with grill lid down untilcheck), 35 to 40 minutes. Remove from grill. Loosen potatoes with a wide spatula. Invover pan, small carefully hold both together (use oven mitts), and invert potato cake. Scatter a little more chopped rosemary over potatoes, plus rosemary flowers if you like. Cut into wedges.

Make ahead: Keep potato cake warm in pan or on

Grilled potato rosemary cake

if it climbs past 400°, the potatoes may scorch.

About 1 tbsp. chopped fresh rosemary leaves, plus fresh rosemary flowers (optional)

Lbs. Yukon Gold potatoes gin olive oil, divided

Low (350° to 400°). tbsp. chopped rosemary, the salt, and pepper in a small bowl. Peel or on potatoes and

put in a bowl of water. Coat a large cast-iron skillet with 1 tbsp. oil. Using a mandoline or knife, in, slices and arrange them in tightly overlapping circles in skillet.

Sprinkle with half of salt mixture. Repeat with, making second layer. Drizzle remaining 3 tbsp. g pan to distribute it well. Press 1/3 cup potato cake with hands to

potatoes with grill lid down until well browned on bottom (lift edge with a spatula to check), 35 to 40 minutes. Remove from grill. Loosen potatoes with a wide spatula. Invover pan, small carefully hold both together (use oven mitts), and invert potato cake. Scatter a little more chopped rosemary over potatoes, plus rosemary flowers if you like. Cut into wedges.

: Keep potato cake warm in pan or on platter in 220°

About 1 tbsp. chopped fresh rosemary leaves, plus fresh rosemary flowers (optional)

small bowl. Peel or on potatoes and Using a mandoline or knife,

in, slices and arrange them in tightly overlapping circles in skillet. Repeat with, making second layer. Drizzle remaining 3 tbsp.

potato cake with hands to

well browned on bottom (lift edge with a spatula to check), 35 to 40 minutes. Remove from grill. Loosen potatoes with a wide spatula. Invert a platter over pan, small carefully hold both together (use oven mitts), and invert potato cake. Scatter a little more chopped rosemary over potatoes, plus rosemary flowers if you like. Cut into wedges.

oven up to 1h.

56. Vegetarian Shepherd's Pie By Kurma Dasa on 23 Aug 2008 Preparation and cooking time: 1 1/2 hours Yield: enough for 6 to 8 persons

For base of pie:

• 1 1/4 cups brown lentils • 2 litres water • 2 tablespoons olive oil • 1 teaspoon yellow asafoetida powder • 1/4 teaspoon freshly ground black pepper • 1 cup celery, diced • home-made curd cheese (panir) from (2 litres) milk and pressed for 1/2 hour, or 200g shop-

bought panir cheese • 5 tablespoons good quality tamari or soy sauce

For potato topping:

• 2 tablespoons butter • 6 large baking potatoes, peeled and cubed • 1/2 cup milk • 1 teaspoon salt • 2 tablespoons sour cream • 3 tablespoons chopped fresh parsley

1. Boil the brown lentils and water in a heavy 6-litre/quart saucepan. Reduce to a simmer and cook

until they become soft. Strain through a colander. Put the lentils aside and retain the liquid for use as a soup stock at a later date.

2. Meanwhile, boil the potato cubes in slightly salted water until they become soft. Drain and mash them until smooth. Add the butter, milk, salt, and sour cream and mix well.

3. Heat the olive oil in a small, heavy pan until very hot. Add the asafoetida and pepper and saute momentarily. Add the celery bits and stir well; reduce the heat and braise the celery until soft, stirring occasionally. Remove from the heat.

4. Mash the drained lentils until smooth. 5. Crumble the curd cheese in a bowl and add the soy sauce. Mix well. Combine this mixture with

the mashed lentils and the braised seasoned celery bits. 6. Spread this pie filling evenly in the bottom of an ovenproof casserole dish. Cover this with the

mashed potatoes. Smooth the mashed potatoes and use a fork to mark the top with lines. 7. Bake in a very hot oven 230°C/450°F until the top is browned. Remove from the oven, sprinkle

with fresh parsley, and serve hot.

57. Lentil Barley Shepherds Pie

Ingredients:

• 2 cups water • 1/2 cup uncooked lentils • 1/4 cup uncooked barley • 1 large carrot diced • 1 medium onion chopped finely • 8 oz. canned tomatoes diced • 1 clove garlic crushed • 1 teaspoon flour • 1 teaspoon parsley • 1 teaspoon herbes du Provence • salt and pepper • 3 medium potatoes cooked and mashed

Directions:

1. Peel, cut up and boil potatoes until soft, then mash 2. Heat 1 1/4 cups water, add lentils and barley, simmer 30 min. 3. Heat remaining water in a saucepan, add carrot, onion, garlic and cook until tender, then add

tomatoes and spices 4. Mix the flour with a little water and add to sauce pan, stir and cook over low heat until thickened 5. Combine contents of saucepan with cooked lentils and barley, place in ovenproof baking dish,

cover with mashed potatos 6. Bake at 350 deg. F for 30 min. (or you can make it ahead of time and bake it for 45 min. with it

starting from refrigerator temp.)

58. Lentils with Sage

Ingredients:

• Lentils - as much as you'd like to eat • Water - twice as much water as you have lentils • Extra Virgin Olive Oil - a couple spoonfuls • Sage - as much as suits your taste (enough to make lentils sagey) • Salt - enough to suit your taste • Herbs of other types - as much as you like

Directions:

1. Rinse lentils and put them in a pot. Add water. Toss in the olive oil, sage, and salt. Cook for 40 minutes and taste. If you prefer, add more sage, olive oil, and/or salt.

2. Serves: 1 – lots Preparation time: 45 minutes

59. Mediterranean Lentil and Polenta Dinner

Ingredients:

• 1 package instant polenta (pre-cooked corn meal) • 1/2 bag dry lentils • 1 can crushed tomatoes • 1/2 onion • 4 carrots • 2 handfuls fresh spinach • garlic powder • cumin • chili powder • bay leaf • olive oil • salt • pepper

Directions: Lentils:

1. Rinse lentils. Dice carrots and onion. 2. In a pot, combine water, lentils, carrots, onion, two bay leaves, and 1 tablespoon olive oil. Bring

to a boil and cook for about 30 minutes. 3. Add salt, pepper, chili powder, garlic powder, and cumin to taste. Cook for another 15-20

minutes, or until lentils and carrots are soft. 4. Adjust seasoning and add spinach. Continue cooking for about 10 minutes. 5. After finished cooking, remove from heat and stir in 2 more tablespoons of olive oil. Polenta:

1. Boil water. Stir in instant polenta, garlic powder, salt, and pepper to taste. Cook for 1 minute. 2. Pour into a rectangular baking pan and cool in the refrigerator for about 30 minutes. 3. When cool, cut into squares and fry in olive oil (about 3 minutes per side).

Crushed Tomatoes:

1. Warm crushed tomatoes on the stove or in the microwave. Serving:

1. Place polenta on one side of the plate and spoon crushed tomatoes over the top. Serve lentils on the other side of the plate.

60. My Best Lentil Dish Ingredients:

• 2 cups cooked lentils; follow pkg. Directions • 1/4-1/2 lb. fresh green beans, washe'd and ends removed • 3/4 cup shelled Brazil nuts • 1 cup whole wheat pasta shells, uncooked (small) • extra-virgin olive oil and cooking oil • garlic clove, fresh pepper, seasalt or kosher salt • grape tomatoes, halved

Directions:

1. Heat cooking oil. GENTLY lower nuts in using dry tongs. use a splashguard, because the nuts splatter and pop. be CAREFUL!!!!! when darker on one side, turn -use splashguard- and remove to paper towels when other side is done. immediately grind seasalt over them. in the meantime, boil the pasta in generously salted, boiling water till al dente. Drain.

2. Heat enough olive oil to coat the bottom of a heavy saucepot. Mash garlic w/ side of knife and coarse salt as an abrasive while oil warms. Add to oil; cook till fragrant. Add cooked lentils, stir around till steaming. Add shells; warm through. Add green beans and tomatoes; cover and cook only until the beans turn a bright green. add nuts; season with pepper and seasalt (or kosher). Toss or stir together. Pour plenty of olive oil into a small skillet and warm while you plate the food. Drizzle each serving w/ the warm oil.

3. Serve warm, crusty vegan bread. offer warm olive oil heated with garlic powder, salt and pepper for dipping, or for drizzling over the vegan bread.Serves: 2-3 Preparation time: ave. 30 min.

61. Traditional Spanish Lentils

Ingredients:

• 2 cups dried green lentils • 1 medium tomato, diced • 2 medium carrots, chopped • 1 large potato, diced • 1 medium onion, diced • 2-3 cloves garlic, mashed • 1 bay leaf • 1/2 teaspoon cumin powder • salt and pepper to taste • 1 litre vegetable broth • 3 tablespoons olive oil • 1 teaspoon sweet paprika • hot sauce (optional) • 1-2 links Soyrizo (optional)

Directions:

1. The green lentils in Spain don't need presoaking. Check if yours do. 2. In deep pot, sauté onion and garlic in oil until it starts to colour. Add remaining ingredients and

bring to a boil. Reduce to a simmer and cook until lentils are done--about 30 minutes. 3. If you like, you can add a little Tabasco. If you use Soyrizo, take out and cut into rings before

serving. 4. This can of course be made in the crockpot.Serves: 4-6 Preparation time: 30 min

62. Yummy Lentils and Spinach

Ingredients:

• 3/4 cup lentils • 5 cups water • 3 tablespoons of olive oil • 1 large garlic clove, minced or pressed • 1/4 teaspoon red pepper flakes (more or less to taste) • 1 can chopped tomatoes • juice of half a lemon (more or less to taste) • 1 handful or 2 of baby spinach • 1 1/2 teaspoons of salt (more or less to taste)

Directions:

1. Wash lentils. Place lentils and water in a large saucepan. Bring water to a full boil, then lower the heat to medium and cook, covered, for twenty minutes.

2. Reduce heat to low. Stir in the olive oil, garlic, tomatoes, salt, and pepper flakes. Cover the pot, and simmer for 10 to 15 minutes, stirring occasionally.

3. Add spinach, cook 1 or 2 minutes more until spinach is just wilted. Add lemon juice. 4. Remove from heat. Serve with rice.Serves: 4 Preparation time: about 1 hour

63. Lively Up Yourself Lentil Soup Recipe

• 2 cups black beluga lentils (or green French lentils), picked over and rinsed • 1 tablespoon extra virgin olive oil • 1 large onion, chopped • 1 teaspoon fine-grain sea salt • 1 28-ounce can crushed tomatoes • 2 cups water • 3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped

Saffron Yogurt

• a pinch of saffron (30-40 threads) • 1 tablespoon boiling water • two pinches of salt • 1/2 cup 2% Greek Yogurt

1. Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes,

or until tender. Drain and set aside. 2. While the lentils are cooking, make the saffron yogurt by combining the saffron threads and

boiling water in a tiny cup. Let the saffron steep for a few minutes. Now stir the saffron along with the liquid into the yogurt. Mix in the salt and set aside.

3. Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and saute until tender, a couple minutes. Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. Stir in the chopped greens, and wait another minute. Taste and adjust the seasoning if need be. Ladle into bowls, and serve with a dollop of the saffron yogurt.Serves 6 to 8.

Variations:

- You can serve it with a poached egg on top, - or crunchy, fried shallots, - with a drizzle of chive infused cream, - or with chunks of tiny pan-fried butternut squash cubes. - Make a thicker version by using just a bit of water, and then spoon it over an omelette in the morning. - Have some cooked farro or wheat berries around? Toss some in. Millet might be good too. - You can finish the soup by adding your favorite spices or spice blends. Smoked paprika, crushed chiles, toasted cumin, would all work nicely.

64. Lentil Rice Salad Ingredients:

• 1/2 bag of lentils (6 oz?) • 2 cup veggie broth or 2 bay leaves and water • 1 cup brown rice • optional: slightly cooked veggies such as carrots, zucchini, onion, celery, etc. • optional: 1 can diced tomatoes w/ green chilis

Chili Dressing: (can adjust heat levels if you like it spicy!)

• 3/4 cup olive oil • 1/4 cup red wine vinegar • 1 clove minced garlic • 1 teaspoon salt • 1 teaspoon chili powder • 1 teaspoon oregano • 1/4 teaspoon cumin • dash pepper

Directions:

1. Cook lentils in broth or water. Drain off any extra that is not absorbed. 2. In a separate pot, cook brown rice in 2 1/2 cup liquid. 3. Cool each, and mix with optional veggies (its nice when they are grilled). 4. Mix Chili Dressing ingredients well. 5. Combine rice, lentils and veggie mix with the chili dressing. 6. This is one that gets better as it sits. Serve cold or slightly warmed.

65. Lima bean and basmati rice salad

• cup plain nonfat yoghurt • 3 tsp minced garlic • 3 tsp olive oil • 1 cup basmati rice • 1 1/2 tsp curry powder • 1 tsp turmeric • 2 cups water • 1 tsp salt • 1 “10 ounce” package frozen baby lima beans, unthawed • Tomato onion topping

1. Mix yoghurt and 1 1/2 tsp garlic in a small bowl. Cover and chill for 1h. heat 1 tsp oil in a heavy medium saucepan over medium heat. Add rice, stir until coiled with oil, about 2min. Add curry, powdered turmeric and 1 1/2 tsp garlic and stir 1 min. add 2 cups water and salt and bring to a boil.

2. Add lima beans. Reduce heat to medium-low. Cover and simmer until rice is tender and the water is apsorbed, about 15min.

3. Season with salt and pepper. Cool . stir in the remaining olive oil. Transfer rice mixture to a large bowl. Spoon Tomato Onion Topping over top with 1/4 cup yoghurt mixture separately.

Tomato Onion Topping (makes about 2 cups)

• 1 2/2 cups chopped tomatoes • 1/2 cup chopped onion • 1/3 cup chopped fresh cilantro • 1 tbs minced seeded jalapeno chilli 1. Mix all ingredients in small bowl. Season to taste with salt and pepper.

66. Spicy Beetroot Salad

• 500 g cooked beetroot, diced • Juice of one lemon • 1/4 teaspoon ground cumin • 1/4 teaspoon ground paprika • Pinch ground cinnamon • 2-3 tablespoons chopped fresh parsley • 1/4 cup olive oil • Salt and pepper to taste • Lettuce

Mix together the lemon juice, cumin, paprika, cinnamon, salt, pepper and oil. Toss with the diced beets and parsley. Cover and chill for an hour or more Serve over the lettuce leaves

67. Spicy Cucumbers with Sesame Seeds

Here's a quick cucumber salad with an Asian flair. Serve it with Thai or even Japanese dishes.

• 1 medium cucumber, peeled • 1/2 C rice vinegar • 1/4 C water • 1/2 tsp. salt • 1/4 tsp. crushed red pepper • 2 tsp. cilantro, minced • 1 tsp. toasted sesame seeds

Serves 2-4

1. Slice cucumber in lengthwise quarters, then chop into thin pieces. Combine remaining ingredients, except sesame seeds in a small bowl. Add to the cucumbers and marinate for a half hour. Drain most of the liquid from the dish just before serving.

2. Sprinkle with sesame seeds and garnish with additional cilantro.

68. Cucumber potato salad

Serves 8 (makes 8 cups) | 30 minutes

For delicate, thin cucumber slices, use a mandoline—you’ll find inexpensive, good- quality ones at Asian markets.

• 1 1/2 Lbs. small red thin-skinned potatoes • 1/2 cup plain low-fat Greek yogurt • 1/2 cup olive oil mayonnaise or regular mayonnaise • 1/2 cup roughly chopped fresh dill • 2 tbsp. red wine vinegar • 1 tsp. kosher salt • 1/2 tsp. pepper • 11h cups slivered red onion, rinsed and patted dry • 1 English cucumber, very thinly sliced

1. Bring 1 in. water to a boil in a saucepan. Set whole potatoes in a steamer basket and steam in pan,

covered, until tender, 15 to 20 minutes. Cool in ice water, then pat dry. 2. Whisk yogurt, mayonnaise, dill, vinegar salt, and pepper in a small bowl to combine. 3. Quarter potatoes and put in a large bowl. Add onion, cucumber, and half the dressing; gently stir

to coat. Add more dressing if you like, or save to use as a dip.

Make ahead: Up to 2 days through step 2. Chill potatoes and dressing separately and slice cucumber

just before serving.

69. Cabbage Grape Salad with Honey Ginger Dressing

• 6 cups shredded green cabbage • 1 1/2 cups seedless red grapes • 1 1/2 cups diced tart apples (such as Granny Smith), peeled, cored & sprinkled with lemon

juice

Honey Ginger Dressing

♣ 3/4 cup plain nonfat yogurt ♣ 3 tablespoons nonfat mayonnaise ♣ 1-1/2 tablespoons honey ♣ 1/2 teaspoons ground ginger

Makes 8 Servings

1. Combine first three ingredients. 2. Mix dressing ingredients. Pour over salad and chill for 30 minutes. Toss before serving. 3. Per Serving: 70 Cal; <1g Fat; 16g Carb; 2.2g Fiber; Trace Cholesterol; 76mg Sodium

70. Fresh Ginger Chutney

This is great as a refreshing accompaniment to virtually any savoury. Preparation time: about 10 minutes. Makes about 1½ cups

• 3 tablespoons fresh lime juice • 1/3 cup fresh orange juice • ¾ cup peeled fresh ginger, coarsely chopped • ½ cup diced dried papaya (or any dried fruit of your choice) • ½ cup fresh or dried grated coconut • 1½ teaspoons salt

1. Place the lime juice and half the orange juice in a blender or food processor. 2. Add all the remaining ingredients, and process for about 1 minute. 3. Uncover and scrape down the sides of the container, then add the remaining orange juice, and

reduce the ingredients to a smooth puree. 4. Transfer to a ceramic or stainless steel bowl, and cover until ready to serve.

Ginger the Miracle Herb By Kurma Dasa Ginger is a very important and versatile culinary spice of wide acclaim, but did you know that it is also an extremely powerful healing herb? Ginger is the most popular of hundreds of members of the Zingiberacea family. To be botanically correct, ginger is a rhizome and not a root. It is available in many varieties, from mild to spicy, and requires tropical conditions and fertile soil for optimum growth.

For spiritual upliftment, digestive comfort and strength, stimulation and relief from infirmity, ginger has been heralded as the herb of choice, and has been included in most traditional Eastern formulas. Ginger is aptly described in the language of Sanskrit as “vishwabhesaj”, the universal medicine.

Ginger has been used historically for wound healing, as an analgesic, anti-arthritic, anti-ulcer, as a stimulant, as well as a powerful treatment for a variety of respiratory, reproductive, and digestive complaints. Ginger also shows great therapeutic potential in the treatment of arthritis and cardiovascular disorders, and as a probiotic support. The anti-nausea effect of ginger is well documented.

71. Ginger and chilli chutney

The chutney will keep, unopened, in a sterilised jar for up to four months and, once opened, in the fridge for a month. Preparation: 5 minutes |Cooking: 30 minutes |Makes 250m1

• 2 garlic cloves • 10cm piece fresh root ginger, grated • 3 red chillies, chopped • 225g tomatoes, roughly chopped • 1 tsp vegetable bouillon powder • 50m1 cider vinegar • 150g light muscovado sugar

1. Place all the ingredients in a food processor and process to a rough purée. Transfer the purée to a

pan, bring to the boil and simmer for about 30 minutes, stirring occasionally, until thickened. Remove and allow to cool completely.

72. Cabbage salad - Indian style From: Namita digital-X

• 2 cups thinly shredded cabbage • 2 cup shredded carrot • 1/2 cup crushed roasted peanuts • 1/4 cup peanut oil ( salad oil is an OK substitute) • 1 hot green chilli chopped • 1/2 cup chopped cilantro • 1/2 tsp. sugar • lemon juice and salt to taste

1. Mix everything except salt and lemon - add them only when ready to eat.

73. Waldorf Salad • 2 red apples, cored and chopped 2 green apples, cored and chopped • 1/2 C raisins • 1/4 C celery, chopped • 1/4 C mayonnaise • 1/4 C plain yogurt • 1/2 C walnuts, chopped

1. Combine all ingredients in a large bowl and mix well so all are coated with the

mayonnaise/yogurt. 2. Chill before serving and serve within a day.

74. Red Cabbage And Apple Salad Recipe

Ingredients

• 1 qt shredded red cabbage • 1 cup apples, quartered & sliced thin • 1 tsp salt • 2 Tbsp brown sugar • 2 Tbsp vinegar • 3 Tbsp butter • 1/2 tsp mustard • 1/2 cup sour cream pepper

Directions

1. Melt the butter in a saucepan, add the cabbage and apple and stir until the butter coats the mixture and there are signs of softening, but the mixture is not really cooked.

2. Add the vinegar, sugar, seasonings and mustard; simmer another 2 minutes the stir in the sour cream. Serve hot.

75. Sesame Cabbage Salad Recipe

Ingredients

• 1 cucumber (1 lb.) • 1 cup thinly slivered red onion • Sesame dressing (recipe follows ) • 4 cups finely shredded cabbage (8 oz.) • 4 cups finely shredded red cabbage (8 oz.) • 1/3 cup thinly sliced green onions • 1/4 cup chopped fresh cilantro • 2 tablespoons roasted sesame seeds ( see notes*.)

Sesame dressing

• 1/2 cup rice vinegar • 2 tablespoon sugar • 1 tablespoon vegetable oil • 1 tablespoon Asian (toasted) sesame oil • 3/4 teaspoon salt • 1/4 teaspoon ground white pepper.

Directions

1. Rinse and thinly slice cucumber. In a bowl, mix cucumber, onion, and sesame dressing. Cover and chill at least 1 hour or up to 1 day.

2. Up to 1 hour before serving, layer cabbage and red cabbage in a large bowl. Pour marinated cucumber mixture over the top. Sprinkle with green onions, cilantro, and sesame seeds. Just before serving, mix well.

3. *NOTES: Roasted sesame seeds are sold in some supermarkets and in Asian grocery stores. If you can't find them, toast your own: stir in a frying pan over medium heat until golden, 5 to 6 minutes. If desired, assemble salad in a glass bowl to show off the colorful layers.

Sesame dressing:

1. In a small bowl or 1 cup glass measure, mix rice vinegar, sugar, vegetable oil, Asian sesame oil, salt, and ground white pepper. Makes about 3/4 cup

76. Heirloom tomato salad with pomegranate drizzle

Serves 6. |10 minutes

The salad is also good with grilled halloumi cheese tucked between the tomato slices.

• 3 tbsp. extra-virgin olive oil • 2 tbsp. pomegranate molasses* • 2 lbs. mixed heirloom tomatoes, sliced 1/4 in. thick • Sea salt, such as Maldon*, to taste • 1/2 tsp. pepper • 2 tbsp. fresh oregano leaves

Whisk together oil and molasses. Arrange tomatoes on a platter. Drizzle with oil-molasses dressing. Sprinkle with salt and pepper and scatter oregano on top. *Find pomegranate molasses and Maldon sea salt at well-stocked grocery stores and gourmet shops.

77. Spring Pea Salad Recipe

Ingredients

• 1 10 oz. package frozen peas, thawed• 1/2 cup diced red onion • 1 cup diced celery • 1 hard bolied egg , chopped • 6 slices Bacon, cooked and chopped • 1/4 cup sour cream • 1/4 cup mayonaise • 1 cup Spanish peanuts

Directions

1. Combine first five ingredients. 2. Season with salt and pepper to taste. 3. Combine the Sour Cream and Mayo,mix well, add to the salad. 4. Refrigerate for two hours, covered. 5. Before serving, stir in peanuts.( a must) 6. Garnish with tomatoes, lettuce or whatever you have in your fridge.

Spring Pea Salad Recipe

1 10 oz. package frozen peas, thawed-drained

1 hard bolied egg , chopped 6 slices Bacon, cooked and chopped

Season with salt and pepper to taste. Combine the Sour Cream and Mayo,mix well, add to the salad. Refrigerate for two hours, covered. Before serving, stir in peanuts.( a must) Garnish with tomatoes, lettuce or whatever you have in your fridge.

78. Green Pea and Nut Pakoras

This savory is light, flavorful, and quite easy to make. With a hint of cardamom and sweetness, it is a departure from the usual vegetable pakora. Both the taste and texture and wonderful.

Ingredients:

For the nut stuffing:

• 1/2 cup macadamia nuts • 1/2 cup pecans • 2 tblsp. cream cheese

For the chenna: • 1 gal. Milk • 1 pint heavy cream • 1/2 cup lemon juice • Pinch saffron • 2 Tblsp. hot milk • 1 tsp. jaggery

For the batter: • 1 cup besan • 1 cup white flour • 2 Tblsp. baking powder • 2 tsp. Turmeric • 2 tsp. Ginger • 1 cup buttermilk

Preparation:

1. Steam cook the peas and drain well. Mash them fine and set aside. In a little ghee, fry the cardamom, chilis, asofoetida, ginger, cloves, and coriander. Darken a few shades, then mix in the peas. Cook thoroughly.

2. Roast the nuts to darken a few shades, then let cool. Grind them to a coarse butter. Mix in the cream cheese and blend well.

3. Make chenna in the usual way, from milk and heavy cream. Leave the curds soft, only pressing for 5 to 8 minutes under medium weighjaggery. Mix into the chenna thoroughly. Combine the pea and chenna mixes.

4. Make marble sized balls of the nut mixture and set aside. Make limemixture. One by one, push your thumb into a pea ball to make a little nest, and put a nut ball in it. Cover the nut completely with the pea mixture to seal it into the ball.

5. Mix the batter with buttermilk and water until the consistency is like a usual pakora batter. You won't want it too thick, as the balls will come apart under the weight of the batter when you coat them.

6. I like to coat the balls by placing them two at time on my fingers, then handthem, gently rolling in my hand until they're well coated. Onceinto hot ghee, about 8 at a time in a wok. Fry well, until golden brown. Makes 40 pakoras.

Green Pea and Nut Pakoras

light, flavorful, and quite easy to make. With a hint of cardamom and sweetness, it is a departure from the usual vegetable pakora. Both the taste and texture and wonderful.

Steam cook the peas and drain well. Mash them fine and set aside. In a little ghee, fry the cardamom, chilis, asofoetida, ginger, cloves, and coriander. Darken a few shades, then mix in the

Roast the nuts to darken a few shades, then let cool. Grind them to a coarse butter. Mix in the

Make chenna in the usual way, from milk and heavy cream. Leave the curds soft, only pressing for 5 to 8 minutes under medium weight. Soak the saffron in a little hot milk, then add the jaggery. Mix into the chenna thoroughly. Combine the pea and chenna mixes. Make marble sized balls of the nut mixture and set aside. Make lime-sized balls of the pea/chenna

our thumb into a pea ball to make a little nest, and put a nut ball in it. Cover the nut completely with the pea mixture to seal it into the ball. Mix the batter with buttermilk and water until the consistency is like a usual pakora batter. You

it too thick, as the balls will come apart under the weight of the batter when you coat

I like to coat the balls by placing them two at time on my fingers, then hand-spooning batter of them, gently rolling in my hand until they're well coated. Once coated, drop them immediately into hot ghee, about 8 at a time in a wok. Fry well, until golden brown. Makes 40 pakoras.

For the pea stuffing:

• 2 lbs. frozen green peas • 1-1/2 tsp. crushed black cardamom• Dry red chilis, to taste • 2 tsp. Asofoetida • 2 tsp. dry ginger • 1 tsp. Cloves • 2 tsp. dry coriander

light, flavorful, and quite easy to make. With a hint of cardamom and sweetness, it is a departure from the usual vegetable pakora. Both the taste and texture and wonderful.

Steam cook the peas and drain well. Mash them fine and set aside. In a little ghee, fry the cardamom, chilis, asofoetida, ginger, cloves, and coriander. Darken a few shades, then mix in the

Roast the nuts to darken a few shades, then let cool. Grind them to a coarse butter. Mix in the

Make chenna in the usual way, from milk and heavy cream. Leave the curds soft, only pressing t. Soak the saffron in a little hot milk, then add the

sized balls of the pea/chenna our thumb into a pea ball to make a little nest, and put a nut ball in it.

Mix the batter with buttermilk and water until the consistency is like a usual pakora batter. You it too thick, as the balls will come apart under the weight of the batter when you coat

spooning batter of coated, drop them immediately

into hot ghee, about 8 at a time in a wok. Fry well, until golden brown. Makes 40 pakoras.

1/2 tsp. crushed black cardamom

79. Hara-Bhara Palak Papadi Chat Recipe serves 4 Colour full and delicious Papadi Chat with Palak Pakoras, spicy Potato mix, sprouted moong and pomegranate seeds. Ingredients for Making Papdi:

• 1 cup all purpose flour (Maida or plain flour) • 1/4 cup semolina flour (sooji) • 2 tablespoons oil • 1/2 teaspoon salt • Finely chopped onions(optional) • 1/4 teaspoon Red chilli powder Ingredients for Making Palak Pakoras:

• 1 cup chick pea flour(Besan) • 1/4 slat • 1/4 red chilli powder • Pinch of baking soda • Pinch of Ajvain • Palak(spinach) small leaves • Oil for frying • Water as required

Method

Papdi:

1. Make Papadi either round or square in shape as showed in the video at manjulaskitchen.com and if you want add finely chopped onions (optional) to the dry ingredients before adding water.

Palak Pakoras:

1. Add all the dry ingredients and mix well. 2. Add water and get it to the dosa batter consistency. 3. Heat oil in a frying pan and once its hot dip palak leaf in the batter and fry it in oil. 4. Remove when it’s fried and keep the Pakoras on a paper towel to remove excess oil. 5. Arranging the Papadi and Garnishing: 6. Mash the potato’s and mix with hari cilantro chutney. 7. Arrange the papadi on the plate. 8. Place one palak pakora on each papadi. 9. Now place spicy potato mixture on top of each palak pakora. 10. Put drop of yogurt and tamarind chutney as shown in the picture. 11. Add pomegranate seeds on top. 12. Add sprouted moong in between each papadi. 13. Arrange tomato slices and drop of tamarind chutney on the edge of the plate to make it colour

full.

For Garnishing the Papadi:

• 1 Boiled potato, mashed • Palak Pakoras • Hari cilantro chutney (recipe from

manjulaskitchen.com) • Tamarind chutney (recipe from

manjulaskitchen.com) • Sprouted Moong • Smooth yogurt • Pomegranate seeds • Tomato slices

80. Bread Dahi Vada Papdi Chaat A twist in traditional papdi chaat with a quick and easy recipe. Cooking time: 15 minutes Prepration time: 10 minutes Ingredients:

For papdi:

• 1 cup all purpose flour (maida or plain flour) • 1/4 cup semolina flour (sooji) • 2 tablespoons oil • 1/2 teaspoon salt • 1/3 cup + 2 tablespoon lukewarm water

For Bread Dahi Vada:

• 4 slices of white bread • 1/4 cup of cold milk • Some raisins and cashews • One grated cucumber,Half green chilly (chopped) • Some grated dry coconut • A pinch if sugar

To garnish the papdi:

• Grated carrot,raddish • Chopped onion • 2-3 leaves of cilantro • Some namkeen like bhujia • Plain yogurt • Salt • Roasted cumin seed powder (bhuna jeera) • Red chili powder • Hari cilantro chutney • Tamarind chutney

Method

Papdi:

1. Make the papdis according to Manjula aunty’s recipe and keep aside.

Bread dahi vada:

1. Cut the brown corner of the bread slices and keep aside. 2. Mix grated cucumber(drain all the juice of cucumber after grating it by pressing it with your

palms),coconut,green chillies,chopped cashew nuts , raisins and sugar together. 3. Now take a bread slice into your palm ,sprinkle milk on it slowly to make it little soft so that we

can shape it into vadas.(do not soak bread slices ) 4. Take the mixer of cucumber and coconut and place in middle of the soft bread slice and form it

into a vada by giving little pressure between your palms.(or make it into round shape according to your papdi)

5. Repeat the same process with rest of the bread slices and keep it in the refrigerator to set for at least 10 minutes covering with clear wrap.

Garnish

1. Take out the bread vadas from refrigerator. 2. Put the yogurt into a bowl and mix with a fork or whisk until very smooth. Use some milk as

needed to make a consistency similar to pancake batter. Add salt to taste and a pinch of sugar.. Keep aside

3. Dip the papdi in the yogurt and place them into serving plate. 4. place one bread vada on each papdi. 5. Pour remaining yogurt on the vadas . 6. Sprinkle cumin powder and red chili power according to your taste. 7. Add cilantro and tamarind chutney . 8. finish it with some grated carrots,raddish,chopped onions,cilantro leaves and some bhujia

namkeen on top.

81. Eggless Mayonnaise The first recipe uses condensed milk as the base and is a sweet mayonnaise. The second recipe calls for evaporated milk, and the third is a dairy-free variety featuring pureed tofu.

MAYONNAISE I

Preparation time: a few minutes setting time: 10 minutes yield: about 1 1/2 cups

• 1 cup (250 ml) sweetened condensed milk • 4 tablespoons olive oil • 1/2 teaspoon salt • 1 teaspoon mustard powder • 4 tablespoons fresh lemon juice • 1/4 teaspoon black pepper

Combine all the ingredients except the lemon juice in a bowl. Gradually add the lemon juice whilst stirring with a whisk until the dressing thickens. Allow the mayonnaise to set for a further 10 minutes in the refrigerator.

MAYONNAISE II

• 1 cup (250 ml) evaporated milk (unsweetened) • 1 cup (250 ml) safflower oil • 1/2 teaspoon salt • 1 teaspoon honey (optional) • 4 tablespoons fresh lemon juice • 1 teaspoon mustard powder

Place the evaporated milk in a blender. While the blender is on, gradually add the oil until the mixture slightly thickens. Add the salt, optional honey, lemon juice, and mustard powder. Continue blending until the mixture thickens further. Allow the mayonnaise to set for a further 10 minutes in the refrigerator.

MAYONNAISE III

• 2 cups mashed firm tofu • 1/2 cup (125 ml) olive oil • 4 tablespoons (80 ml) fresh lemon juice • 1 teaspoon mustard powder • 2 teaspoons honey (optional) • 1 teaspoon salt • water (if required)

Combine all ingredients (except the lemon juice and water) in a blender. Blend until smooth and creamy. Gradually add the lemon juice. If the mayonnaise is too thick, add a little water. Refrigerate.

82. Penne in the pan

‘Penne are tubes of pasta that resemble small quill pens. They are either ridged or smooth, and can vary in length (pennette are slightly smaller than penne). This recipe was devised by the Lungarotti family who own a charming hotel, vineyard and wine museI teach. They produce some excellent wine, their most famous one being San Giorgio. Serves 4

• 1 medium, firm and ripe aubergine • sea salt and freshly ground black pepper • 4 tbsp best-quality olive oil • 3 tbsp red wine • 1 small onion, peeled and finely chopped • 1 garlic clove, crushed • 400g can chopped tomatoes • 275g pennette or penne • 2 tbsp double cream • 1 tbsp finely chopped fresh oregano • 1 tbsp finely chopped fresh flat leaf parsley • 2 tbsp freshly grated vegetarian • Parmesan

1. Cut the aubergine into small cubes, sprinkle with salt, place in a bowl, cover and weigh down.

Leave for 15 minutes. Rinse the aubergine cubes well to remove the salt. Pat dry.

2. Heat the oil in a frying pan, add the aubergine and fry for 5 minutes until golden. Add the wine and simmer for 5 minutes. Season with salt and pepper.

3. Add the onion, garlic and tomatoes to the aubergine, bring to the boil and simmer for 15 minutes (add a little water to the frying pan if’Recessary).

4. Cook the pasta in rapidly boiling salted water until a! 5. Just before serving, stir the cream, oregano and parsley into the sauce, and check the sesoning. 6. Drain the pasta, toss with the sauce and heat

top.

Ursula’s tip: many people believe that it isn’t necessary to salt or ‘degorge’ aubergines, but I think it’s still vital. The aubergines are more tender, have more flavour and do not absorb so much oil

Penne in the pan (Pennette in padella)

‘Penne are tubes of pasta that resemble small quill pens. They are either ridged or smooth, and can vary in length (pennette are slightly smaller than penne). This recipe was devised by the Lungarotti family who own a charming hotel, vineyard and wine museum in Torgiano, Umbria, very near where I teach. They produce some excellent wine, their most famous one being San Giorgio. Serves 4

1 medium, firm and ripe aubergine sea salt and freshly ground black pepper

1 small onion, peeled and finely chopped

400g can chopped tomatoes

1 tbsp finely chopped fresh oregano 1 tbsp finely chopped fresh flat leaf parsley

rian

Cut the aubergine into small cubes, sprinkle with salt, place in a bowl, cover and weigh down. Leave for 15 minutes. Rinse the aubergine cubes well to

Heat the oil in a frying pan, add the aubergine and fry for 5 minutes until golden. Add the wine and simmer for 5 minutes. Season with salt and pepper. Add the onion, garlic and tomatoes to the aubergine, bring to the boil and simmer for 15 minutes

little water to the frying pan if’Recessary). Cook the pasta in rapidly boiling salted water until a! dente. Just before serving, stir the cream, oregano and parsley into the sauce, and check the sesoning. Drain the pasta, toss with the sauce and heat though. Serve hot with the Parmesan sprinkled on

Ursula’s tip: many people believe that it isn’t necessary to salt or ‘degorge’ aubergines, but I think it’s still vital. The aubergines are more tender, have more flavour and do not absorb so much oil

‘Penne are tubes of pasta that resemble small quill pens. They are either ridged or smooth, and can vary in length (pennette are slightly smaller than penne). This recipe was devised by the Lungarotti

um in Torgiano, Umbria, very near where I teach. They produce some excellent wine, their most famous one being San Giorgio. Serves 4

Cut the aubergine into small cubes, sprinkle with salt, place in a bowl, cover and weigh down.

Heat the oil in a frying pan, add the aubergine and fry for 5 minutes until golden. Add the wine

Add the onion, garlic and tomatoes to the aubergine, bring to the boil and simmer for 15 minutes

Just before serving, stir the cream, oregano and parsley into the sauce, and check the sesoning. though. Serve hot with the Parmesan sprinkled on

Ursula’s tip: many people believe that it isn’t necessary to salt or ‘degorge’ aubergines, but I think it’s still vital. The aubergines are more tender, have more flavour and do not absorb so much oil.

83. Pasta e Fagioli Almost every region in Italy has their own version of this humble yet brilliant dish. Pasta e Fagioli (pah-sta eh fashg-e-ohl-eh) translates, literally, to pasta and beans. Yield: 6 servings

• 1 lb. dry white beans • 3 whole garlic cloves • 1/4 cup olive oil • 1 tsp. salt • 1 tsp. basil • 1 tsp. oregano • 1-2 dry bay leaves • 1/2 lb. Rigatoni or Ditalini pasta • 6 carrots (grated) • 1 onion (chopped) • 1 small can tomato paste

1. Soak the dry white beans in a large saucepan overnight in cold water and cover. Rinse and drain well.

2. Place the beans back in the same saucepan and add enough water (about 5 qts) to cover the beans and some extra. Add all the above ingredients except the rigatoni. Simmer for about 1 to 1 1/2 hours or until beans are tender. You might need to add more water.

3. Boil the rigatoni separately (according to the bag.) Add the cooked rigatoni to the bean mixture. Add olive oil and black pepper to taste. Stir the pasta and beans well.

4. Separate into 6 bowls and grate parmesan cheese over the top. Serve.

84. Easy baked pasta

serves 4 |prep time 15 minutes| total time 35 minutes

• 2 cups whole-wheat penne • 1 tablespoon plus 1 teaspoon olive oil,

divided 1 clove garlic, minced • 4 cups baby spinach • 3 cups diced tomato, divided • 1 tablespoon dried oregano (or any herb) • Pinch of salt • 3/4 cup shredded low fat cheddar cheese,

divided 1. Preheat oven to 350°F. 2. In a large pot of boiling water, cook pasta according to package directions until al dente, about 12

minutes. Rinse penne under cold water and drain; set aside. 3. Heat 1 tablespoon of the oil in a skillet over medium. Add garlic and stir until fragrant. Add

spinach and 2 cups of tomato; cook for 4 minutes, until spinach wilts. 4. In a medium bowl, combine remaining 1 cup of tomato, herbs, and salt. Transfer the cooked

tomato mixture to the bowl and stir well. Add pasta to tomato mixture and combine thoroughly. Stir in 1/2 cup of the cheese.

5. Grease bottom of baking dish with remaining 1 teaspoon oil. Pour pasta mixture into dish. Bake uncovered for 15 minutes, then remove from oven and sprinkle with remaining 1/4 cup cheese. Bake until cheese melts, about 4 more minutes. Let stand for 5 minutes before serving.

85. Fresh tagliatelle with tomato and saffron concasse

For the best home-made pasta, use ‘00’ flour, a fine-textured wheat flour used in Italy. It’s available in supermarkets and delicatessens. If you can’t find it, use strong plain bread flour instead. You can use a pasta machine if you have one. Preparation: 40 minutes |Cooking: 10 minutes |Serves 4 For the pasta

• 400g ‘00’ pasta flour (see above) • 1/2 tsp salt • 2 tbsp olive oil • 4 medium eggs

For the concasse

• 3 tbsp olive oil • 6 plum tomatoes, skinned, deseeded and

roughly chopped (see Cook’s tip) • pinch of saffron threads • finely grated rind and juice of lemon • 5 tbsp dry white wine • seasoning • torn fresh basil leaves and toasted • pine nuts, to garnish

1. To make the pasta, put the flour, salt, oil and eggs in a food processor and blend lightly until the

mixture binds together. If the mixture feels dry add 2-3 tsp cold water but take care not to over-process or the dough will be tough. Turn out onto a work surface and knead for 5 minutes until the dough is smooth. Wrap in plastic film and chill for 30 min

2. Cut the pasta dough into quarters. Roll out one piece on a lightly floured surface into a long strip until thin enough to see your fingers clearly through the dough. Cut into long thin strips, about 1.5cm wide. Balance a wooden spoon on the top of two cans and drape the pasta strips over to dry. Leave for 30 minutes. Repeat with the remaining dough quarters.

3. Heat the oil in a pan and fry the tomatoes and saffron over a high heat for 2 minutes. Stir in the lemon rind and juice and wine and cook over a high heat for 2-3 minutes. Season and keep warm.

4. Meanwhile, bring a large pan of lightly salted water to the boil. Add the tagliatelle and boil for about 5 minutes until tender. Drain thoroughly. Toss with the tomato and saffron concassé before transferring to serving plates. Serve scattered with torn fresh basil and toasted pine nuts.

Cook’s tip: to skin the tomatoes, slit their skins, put them in a bowl and pour over boiling water. Leave for 30 seconds, drain and peel. Cut out and discard the cores and seeds. Cut the flesh into cubes.

86. Penne with tomatoes, eggplant, and mozzarella

Hands-on time: 30 minutes | total time: 30 minutes serves 4

• 1/2 pound penne (1/2 box) • 1/4 cup olive oil • 1 medium eggplant (about 11/4 pounds), cut into 1/2

inch pieces • 1/2 pound cherry tomatoes, halved • 2 cloves garlic, sliced • 1/4 teaspoon crushed red pepper • Kosher salt and black pepper • 1/2 pound fresh mozzarella cut into 1/2• 1/4 cup torn fresh mint leaves

1. Cook the pasta according to the package directions. Reserve

the pasta, and return it to the pot. 2. Meanwhile, heat the oil in a large nonstick skillet over medium

cook, tossing occasionally, until golden brown and tender, 8 to 10 minutes. Add the tomatoes, garlic, red pepper, 3/4 teaspoon salt, and tomatoes soften, 2 to 3 minutes more.

3. Add the tomato mixture to the pasta, along with the mozzarella and reserved cooking water, and toss to combine. Sprinkle with the mint.

Penne with tomatoes, eggplant, and mozzarella

total time: 30 minutes serves 4

1 medium eggplant (about 11/4 pounds), cut into 1/2-

pound cherry tomatoes, halved

teaspoon crushed red pepper Kosher salt and black pepper

pound fresh mozzarella cut into 1/2-inch pieces esh mint leaves

Cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water, drain the pasta, and return it to the pot. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the eggplant and

tossing occasionally, until golden brown and tender, 8 to 10 minutes. Add the tomatoes, teaspoon salt, and 1/4 teaspoon black pepper and cook, tossing, until the

tomatoes soften, 2 to 3 minutes more. pasta, along with the mozzarella and reserved cooking water, and

toss to combine. Sprinkle with the mint.

Penne with tomatoes, eggplant, and mozzarella

cup of the cooking water, drain

high heat. Add the eggplant and tossing occasionally, until golden brown and tender, 8 to 10 minutes. Add the tomatoes,

teaspoon black pepper and cook, tossing, until the

pasta, along with the mozzarella and reserved cooking water, and

87. Spicy pea ragu

This dish, packed with flavour and colour, takes care of the bits and pieces most of us have lurking in our freezer. You can use any shape of pasta, but if you don’t have any in the freezer, simply replace it with 350g dried pasta. Preparation: 10 minutes |Cooking: 20 minutes |Serves 4

• 3 tbsp olive oil • 300g shallots, halved • 4tsp cumin seeds, lightly crushed • 3 garlic cloves, sliced • 300g cherry tomatoes, halved • good splash of Tabasco sauce • 400g frozen petits pois (or peas), thawed • finely pared rind and juice of % lemon • 500g frozen fresh penne • 4 tbsp frozen chopped parsley • seasoning

1. Heat the oil in a large pan. Add the shallots and cook for about 8 minutes until softened and

lightly coloured. Add the cumin and garlic and cook for a further 2 minutes. Stir in the cherry tomatoes and cook for minutes until softened. Add the Tabasco sauce, petits pois or peas and lemon rind and juice. Season and cook for 2-3 minutes.

2. Meanwhile, cook the pasta according to the packet instructions and drain. Add the pasta to the pea ragu and stir until well combined. Stir in the parsley and serve.

88. Aloo parathas Parathas are whole-wheat Indian flatbread. Parathas can be made plain or stuffed with many different fillings. This recipe uses the most popular filling breakfast or brunch. Makes 6 Parathas.

Ingredients:

Dough:

• 1 cup whole-wheat flour • 1/2 cup water (Use more as needed) • Pinch of salt

Potato Filling

• 2 medium potatoes • 1/4 teaspoon salt • 1/2 teaspoon cumin seeds (Jeera) • 1 chopped green chili • 2 tablespoons chopped cilantro (green coriander• 1/2 teaspoon garam masala (optional) • 1/2 teaspoon amchoor powder (optional)• Also needed • 1/4 cup whole-wheat flour for rolling • Oil to cook

Method:

Dough

1. Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.

2. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.

3. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes. Filling

1. Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.

2. Once tender, remove them from the water and let them cool down. under running water because the potatoes will become too soft.

3. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes. 4. Mix green chilies, cilantro, cumin seeds and salt to the mashed potatoes.

parathas

wheat Indian flatbread. Parathas can be made plain or stuffed with many different fillings. This recipe uses the most popular filling – Potatoes. Aloo Parathas are perfect for a weekend

Makes 6 Parathas.

1/2 cup water (Use more as needed)

1/2 teaspoon cumin seeds (Jeera)

2 tablespoons chopped cilantro (green coriander) 1/2 teaspoon garam masala (optional) 1/2 teaspoon amchoor powder (optional)

wheat flour for rolling

Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water). I like mixing the dough by hand. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable

d cover it with a damp cloth. Let the dough rest for at least ten minutes.

Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.

hem from the water and let them cool down. Note: Do not cool the potatoes under running water because the potatoes will become too soft. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.

umin seeds and salt to the mashed potatoes.

wheat Indian flatbread. Parathas can be made plain or stuffed with many different Potatoes. Aloo Parathas are perfect for a weekend

Mix flour, salt and water together to make soft dough (if the dough is hard add a little more

Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable

d cover it with a damp cloth. Let the dough rest for at least ten minutes.

Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to

Note: Do not cool the potatoes

After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.

Making paratha

1. Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.

2. Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.

3. Let them settle for 3 to 4 minutes before rolling them. 4. Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is hot

enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the skillet is ready.

5. To make it easier to roll the balls, first roll them in dry whole-wheat flour. 6. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light

handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.

7. Place the paratha over the skillet. After a few seconds you will see the paratha change color and puff in different places.

8. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.

9. Flip again and press with the spatula making sure the paratha is golden-brown on both sides. 10. Cool the parathas on a wire rack so they don’t get soggy. 11. Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a covered container.

For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Re-heat on a skillet or toaster oven.

Variations

Try substituting chopped cilantro with a 1/4 cup of finely chopped mint leaves. You can use a variety of herbs in this recipe. Make sure to remove all excess water when adding your choice of fresh herbs.

Serving Suggestions

Parathas can be served with tomato chutney, plain yogurt, any gravy subji, or spicy pickle. Make it like a Mexican Quesadilla by topping it with cheese and sliced tomatoes, then folding it in half

89. Sage and olive oil bread

‘It’s difficult to have too much of this bread, which is made with water, wine and olive oil, and has a delicate taste and light, porous texture. It is made by the sponge method, which is a quicker version of b/ga (a traditional Italian bread starter used to improve rising and create an openwhen you want to have flavour and texture in a shorter time. The use of the wine may be unusual, but it acts as an extra ferment, and adds a deeper flavour. Tlooks and tastes marvellous.’ Serves 4 For the sponge

• 20g fresh yeast • 125m1 water (hand hot) • 150g strong white unbleached flour

For the dough • 8Oml dry white wine • 80m1 light olive oil • 20 fresh sage leaves, chopped • I 5g fresh yeast • 350g strong white unbleached flour • 2 tsp sea salt

For the topping

• 2 tbsp good-flavoured olive oil • 1-2 tsp sea salt • 4 fresh sage leaves, chopped

1. To make the sponge, sprinkle the yeast into the warm water in a large mixing bowl. Whisk it in

and let stand until creamy (about 10 minutes). Stir in the flour and beat until smooth. Cover tightly with cling film and leave to rise until puffy and bubbling

2. To make the dough, add the wine, olive oil, sage and yeast to the sponge mixture. Whisk in the flour and salt, just a little at a time, until the dough is very soft and sticky. Knead on a lightly floured surface, adding more flour if n

3. Place the dough in a lightly oiled container, cover, and let rise for 20 minutes. 4. Knock the dough back, and roll out to a circle about 5mm thick. Place the circle on an oiled

baking sheet, cover and leave to rise5. At least 30 minutes before you plan to bake the bread, preheat the oven to 200C/400F/Gas Put a

baking stone, if you have one, inside the oven.6. Dimple the top of the bread. Drizzle over the oil and sprinkle with salt and sage. 7. Place the bread in the oven (on the baking stone, if appropriate). Spray the oven with cold water

from a spritzer 3 times during the first 10 minutes of cooking. Bake for 25golden brown. Remove from the oven to cool.

Ursula’s tip: once you have the hang of this bread, you can experiment in many different ways changing the herbs inside and on top, for instance. And you could try dried yeast instead of fresh (as a general rule, halve the quantity of fresh yeast, as the dried yeast i

Sage and olive oil bread (Focaccia aI’olio alla salvia)

‘It’s difficult to have too much of this bread, which is made with water, wine and olive oil, and has a delicate taste and light, porous texture. It is made by the sponge method, which is a quicker version

(a traditional Italian bread starter used to improve rising and create an open-when you want to have flavour and texture in a shorter time. The use of the wine may be unusual, but it acts as an extra ferment, and adds a deeper flavour. The sage crisps on the top in the oven, and

Serves 4

150g strong white unbleached flour

20 fresh sage leaves, chopped

350g strong white unbleached flour

flavoured olive oil

4 fresh sage leaves, chopped

To make the sponge, sprinkle the yeast into the warm water in a large mixing bowl. Whisk it in and let stand until creamy (about 10 minutes). Stir in the flour and beat until smooth. Cover tightly with cling film and leave to rise until puffy and bubbling (about 30 minutes). To make the dough, add the wine, olive oil, sage and yeast to the sponge mixture. Whisk in the flour and salt, just a little at a time, until the dough is very soft and sticky. Knead on a lightly floured surface, adding more flour if necessary. It should be soft but not wet. Place the dough in a lightly oiled container, cover, and let rise for 20 minutes. Knock the dough back, and roll out to a circle about 5mm thick. Place the circle on an oiled baking sheet, cover and leave to rise for an hour. At least 30 minutes before you plan to bake the bread, preheat the oven to 200C/400F/Gas Put a baking stone, if you have one, inside the oven. Dimple the top of the bread. Drizzle over the oil and sprinkle with salt and sage.

d in the oven (on the baking stone, if appropriate). Spray the oven with cold water from a spritzer 3 times during the first 10 minutes of cooking. Bake for 25-30 minutes until golden brown. Remove from the oven to cool.

once you have the hang of this bread, you can experiment in many different ways changing the herbs inside and on top, for instance. And you could try dried yeast instead of fresh (as a general rule, halve the quantity of fresh yeast, as the dried yeast is concentrated).

alla salvia)

‘It’s difficult to have too much of this bread, which is made with water, wine and olive oil, and has a delicate taste and light, porous texture. It is made by the sponge method, which is a quicker version

-textured quality), when you want to have flavour and texture in a shorter time. The use of the wine may be unusual, but

he sage crisps on the top in the oven, and

To make the sponge, sprinkle the yeast into the warm water in a large mixing bowl. Whisk it in and let stand until creamy (about 10 minutes). Stir in the flour and beat until smooth. Cover

(about 30 minutes). To make the dough, add the wine, olive oil, sage and yeast to the sponge mixture. Whisk in the flour and salt, just a little at a time, until the dough is very soft and sticky. Knead on a lightly

Knock the dough back, and roll out to a circle about 5mm thick. Place the circle on an oiled

At least 30 minutes before you plan to bake the bread, preheat the oven to 200C/400F/Gas Put a

Dimple the top of the bread. Drizzle over the oil and sprinkle with salt and sage. d in the oven (on the baking stone, if appropriate). Spray the oven with cold water

30 minutes until

once you have the hang of this bread, you can experiment in many different ways — changing the herbs inside and on top, for instance. And you could try dried yeast instead of fresh (as

90. Sweet potato and Brie flat bread

Hands-on time: 15 minutes | total time: 40 minutes

• 1 pound frozen pizza dough, thawed • Cornmeal, for the baking sheet • 1 medium sweet potato—peeled, halved, and thinly sliced • 2 shallots, thinly sliced • 8 sprigs fresh thyme • 4 tablespoons olive oil • Kosher salt and black pepper • 4 ounces Brie, sliced • 2 teaspoons red wine vinegar • 4 cups mixed greens (about 3 ounces)

1. Heat oven to 425° F. Shape the dough into a large oval and place on a cornmeal

sheet. 2. In a medium bowl, toss the sweet potato, shallots, thyme, 3 tablespoons of the oil,1/2 teaspoon

salt, and 1/4 teaspoon pepper. Scatter over the dough and tbrown and crisp, 20 to 25 minutes.

3. Meanwhile, in a bowl, whisk together the vinegar, the remaining tablespoon teaspoon each salt and pepper; toss with the greens. Serve with the flat bread.

Sweet potato and Brie flat bread

total time: 40 minutes | serves 4

1 pound frozen pizza dough, thawed Cornmeal, for the baking sheet

peeled, halved, and thinly sliced

Kosher salt and black pepper

2 teaspoons red wine vinegar 4 cups mixed greens (about 3 ounces)

Heat oven to 425° F. Shape the dough into a large oval and place on a cornmeal

In a medium bowl, toss the sweet potato, shallots, thyme, 3 tablespoons of the oil,1/2 teaspoon teaspoon pepper. Scatter over the dough and top with the Brie. Bake until golden

brown and crisp, 20 to 25 minutes. Meanwhile, in a bowl, whisk together the vinegar, the remaining tablespoon of oil, and teaspoon each salt and pepper; toss with the greens. Serve with the flat bread.

Heat oven to 425° F. Shape the dough into a large oval and place on a cornmeal-dusted baking

In a medium bowl, toss the sweet potato, shallots, thyme, 3 tablespoons of the oil,1/2 teaspoon op with the Brie. Bake until golden

of oil, and 1/4

91. Potato Pizza Ingredients • Big Potatoes..................... 2 • Ginger minced................. 1 Tsp • Green Chilies................... 2 • Black Pepper.................... 1 Tsp • Salt................................... 1 Tsp • Italian seasoning.............. 1 1/2 Tsp • Mozzarella & Cheddar cheese....... 1 Cup each • Tomatoes chopped.......................... 1 • Capsicum/Bell Pepper chopped...... 1 • Olive Oil.......................................... 1 Tbsp • Red Chili Flakes............................... optional

Preparation

1. Peel and grate the potatoes. 2. Add ginger, green chillies, salt, black pepper & Italian seasoning to the grated potatoes. 3. Preheat oven to 400 F/ 200 C. 4. Grease a 9 inch square baking dish or alternatively line the baking dish with foil paper and then

grease it with oil. (Lining the baking dish with foil paper, helps while taking out the pizza from the pan and easy clean up).

5. Transfer the potato mixture and press it firmly to the baking dish. 6. Bake till the potatoes leave & become brown from the sides of the baking dish around 20-25

minutes. Take out from the oven. 7. Mix the cheese, tomatoes and bell pepper and press it evenly over the baked potatoes. Put it back

to oven till the cheese melts. 8. Sprinkle with red chili flakes & black pepper if desired. Drizzle some olive oil on top of it. 9. Cool a bit before you cut into pieces. Yield : 9 pizza pieces of 3 inch square each.

92. Nettle pizza

Serves 4 1 hour

• 2 qts. (4 oz.) lightly packed stinging nettle leaves or baby spinach leaves • 2 large garlic cloves, thinly sliced • 3 tbsp. olive oil, divided • 1/2 tsp. pepper • 1/4 to 1/2 tsp. red chile flakes • 1 lb. pizza dough (such as Trader Joe’s) • 11/2 cups shredded mozzarella cheese • Salt (optional)

1. Preheat oven to 450° with rack on bottom. Wearing long gloves, rinse nettles well. Drain. 2. Sizzle garlic a few seconds in 1 tbsp. oil in a large frying pan over medium-high heat. Add nettles

and sauté until wilted, 2 to 5 minutes. Remove from heat. If nettles are wet, drain in a colander, pat dry, and return to pan. Gently mix nettles with 1 tbsp. more oil, the pepper, and chile flakes.

3. Roll dough on a floured board into a 9- by 14-in. rectangle. Ease dough onto an oiled baking sheet, fixing the shape if necessary. Using fingers roll edges of dough over to make a 1/2-in. rim.

4. Scatter cheese, then nettles, over dough. Bake until Crust is crisp, 15 minutes. Drizzle with remaining 1 tbsp. oil and cut into squares. Season with salt if you like.

3 more ways

♣ Wilt nettles with garlic, olive oil, and sea salt, then fold into risotto made with dried morels. ♣ Add nettles to creamy potato soup, simmer briefly, and purée, top the soup with dollops of creme

fraiche. ♣ Blanch nettles, squeeze dry, and substitute for basil in your favorite pesto recipe.

93. Apple Brioche Pizza Crust:

• 2 2/3 cups bread flour • 1/4 cup sugar • 1 package (1/4 ounce or 2 1/4 tsp) FLEISCHMANN'S Rapid Rise Yeast • 1/2 teaspoon salt • 1/2 cup (1 stick) butter, cut up • 1/4 cup milk • 1/4 cup water • 2 eggs

Topping:

• 3 tablespoons sugar • 2 tablespoons bread flour • 1/4 cup whipping cream • 1 tablespoon Calvados (apple brandy) or 2 teaspoons SPICE ISLANDS Pure Vanilla Extract • 2 cups thinly sliced, cored and peeled apples (about 2 medium) • 1/4 cup apricot preserves, warmed

To make crust:

1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat butter, milk, and water until very warm (120 to 130 F). Butter does not need to melt. Gradually stir into dry ingredients.

2. Stir in eggs and remaining flour to make soft dough. Knead 5 minutes. (Dough will be buttery; do not add additional flour.) With floured hands, press dough to form 12-inch circle on lightly greased pizza pan, cookie sheet or sheet pan. Cover and let rest 30 minutes.

3. To make topping: In small bowl, combine sugar and flour. Gradually add cream and Calvados; stir until smooth. Set aside.

4. Preheat oven to 400 F.Form 3/4-inch high rim along edge of dough. Arrange apples on dough, overlapping slightly; carefully spoon cream mixture over top. Bake on middle oven rack 18 to 22 minutes or until crust is golden brown and apples are almost tender. Remove from pan; place on wire rack to cool slightly. Spread apricot preserves over top. Yield: 1 (12-inch) pizza, 8 servings

94. Vegie Burgers "With the Lot" Makes 16 burgers.

• 2 cups fine oatmeal • 2 teaspoons Italian mixed herbs • 1 teaspoon yellow asafetida powder • 1½ cups boiling water • ½ cup peanut butter • ½ cup very well-cooked chickpeas, mashed • 2 cups dry breadcrumbs • 5 tablespoons quality tamari or soy sauce • 1½ teaspoon salt • ½ cup very finely chopped celery • 2 tablespoons tomato paste • ¼ cup finely chopped parsley • oil for pan-frying • burger buns and all the trimmings of your choice

1. Mix together the oatmeal, herbs and asafetida in a bowl and pour on the boiling water. Mix well and set aside for 5 minutes.

2. Fold in all the other ingredients thoroughly, and knead the mixture until very well amalgamated.3. Scoop up quantities of mix using a ½

shake or tap the cup to remove the thick burger patty. Gently press and form it into a larger, smooth burger patty, and proceed on with the rest of the mixture. Heat oil in a frying pan.

4. Pan fry the burgers, a batch at a time, until dark golden brown on each side. Remove and drain on paper towels.

5. Serve on buns with all your favourite 'fixins'.

Vegie Burgers "With the Lot"

2 teaspoons Italian mixed herbs 1 teaspoon yellow asafetida powder

cooked chickpeas, mashed

5 tablespoons quality tamari or soy sauce

½ cup very finely chopped celery

¼ cup finely chopped parsley

burger buns and all the trimmings of your choice

oatmeal, herbs and asafetida in a bowl and pour on the boiling water. Mix well

Fold in all the other ingredients thoroughly, and knead the mixture until very well amalgamated.Scoop up quantities of mix using a ½-cup measuring cup, pack and press the ½ cup full, then shake or tap the cup to remove the thick burger patty. Gently press and form it into a larger, smooth burger patty, and proceed on with the rest of the mixture. Heat oil in a frying pan.

at a time, until dark golden brown on each side. Remove and drain on

Serve on buns with all your favourite 'fixins'.

oatmeal, herbs and asafetida in a bowl and pour on the boiling water. Mix well

Fold in all the other ingredients thoroughly, and knead the mixture until very well amalgamated. cup, pack and press the ½ cup full, then

shake or tap the cup to remove the thick burger patty. Gently press and form it into a larger, smooth burger patty, and proceed on with the rest of the mixture. Heat oil in a frying pan.

at a time, until dark golden brown on each side. Remove and drain on

95. Samosa Recipe - Indian vegetarian snack Ingredients

• 4 large white potatoes, boiled, peeled and mashed • 1/2 cup boiled and drained green peas • 1 1/2 tsp cumin seeds • 1 tsp amchoor(mango powder) • 1 tsp red chilli powder • 1/2 tsp saunf (fennel) powder • 1/2 tsp garam masala powder • 1 tablespoon chopped cashewnuts • Salt to taste • 3 cups maida(all purpose flour) • 1/2 cup maida, for rolling out • 1 tablespoon heated ghee or oi • Oil for deep frying the samosas • 1 tablespoon ghee(clarified butter) for the stuffing • 1 small bowl of cold water

Method

1. Heat the ghee for the stuffing and add the cumin seeds and cashewnuts.When the seeds splutter add the dry powders and fry for 10 seconds.Add the mashed potatoes and green peas and mix well.Mix in salt to taste.

2. Fry on a low flame for about 10 minutes.Set aside. 3. Prepare the cover for the samosa by combining the maida, hot ghee or oil and salt to taste.Add

enough water and knead the dough.Set aside for about 10 minutes. 4. Divide the dough into round portions.Take each portion and coat it with some maida so that it

does not stick to your hands.Roll it into a not too thin perfect round. With a pizza cutter, make 2 semi circles with the round.Take one half circle. Dip your index finger into the cold water and apply it to the straight edge of the semi circle. Now hold the semicircle in your hand. Fold the straight edge , bringing together the watered edges. Seal the watered edges. You should now have a small triangular maida pocket. Stuff it with the potato mixture and now water-seal the upper edges. Repeat for the rest of the dough.

5. Deep fry in oil till golden brown and serve with mint chutney.Do not overheat the oil, since this will cook only the outer maida covering and the inner layer will remain uncooked even if the samosa has turned dark brown on the outside.

96. Aubergine cake

‘The quality of vegetables in Italy is superb, as they are grown for flavour rather than for looks or quantity — and I’m not just saying that because my father is a vegetable grower! When it is harvest time the vegetables are treated and cooked very carefuvegetables were more widely available in Britain! ‘This is one of my all-time favourites: aubergine, fried in a coating of egg and Parmesan until golden and crispy, then layered with mozzarella cheese and a fresh tomato sauce. Ideal for entertainir’g, it can be made in advance and reheated at the last minute.’ Serves 4

• 1 medium aubergine, thinly sliced • sea salt and freshly ground • black pepper • 900g fresh ripe tomatoes • 6 tbsp olive oil • 1 garlic clove, crushed • 1 onion, finely chopped • 1 tsp sugar • 1 handful of fresh basil leaves, torn • 2 tbsp strong white unbleached flour • 4 free range eggs • 3 tbsp freshly grated vegetarian • Parmesan, plus extra to sprinkle on top • 350g mozzarella, sliced

1. Sprinkle the aubergine slices with salt, place in a colander, cover and weigh down. Leave for 30

minutes. 2. Put the fresh ripe tomatoes in a bowl, cover with boiling water for about a minute, then plunge

into cold water. Peel off the skins, then chop. 3. In a large saucepan, heat 2 tablespoons of the olive oil, add the garlic and cook until coloured,

then add the onion and cook gently until softened. Add the tomatoes and sugar, bring to the boil, then simmer for 40 minutes, uncovered, to allow the sauce tand add a few basil leaves. The sauce should be thick.

4. Rinse the aubergine and pat dry. Dip the slices in flour and set aside. 5. Whisk the eggs in a bowl and add the Parmesan. In the frying pan, heat the remaining olive oil.

Dip the aubergine in the egg mixture and fry until golden on both sides. Drain on absorbent kitchen paper and set aside.

6. Preheat the oven to 1 90C/375F/Gas layer of the aubergines in the bottom, add a third of the mozzarella, tomato sauce and basil leaves. Then add further layers, finishing with a layer of aubergine slices.

7. Sprinkle over the extra Parmesan and bake for 20

Ursula’s tip: mozzarella can be made from cow’s milk, but the genuine cheese is made from buffalo’s milk. Mozzarella mede outside Italy is usually a poor substitute, as it is often rubbery and does not have the same melting qualities.

Aubergine cake (Torta di melanzana)

‘The quality of vegetables in Italy is superb, as they are grown for flavour rather than for looks or and I’m not just saying that because my father is a vegetable grower! When it is harvest

time the vegetables are treated and cooked very carefully. How [wish the Italian varieties of vegetables were more widely available in Britain!

time favourites: aubergine, fried in a coating of egg and Parmesan until golden and crispy, then layered with

tomato sauce. Ideal for entertainir’g, it can be made in advance and 4

1 medium aubergine, thinly sliced

1 handful of fresh basil leaves, torn 2 tbsp strong white unbleached flour

3 tbsp freshly grated vegetarian Parmesan, plus extra to sprinkle on top

Sprinkle the aubergine slices with salt, place in a colander, cover and weigh down. Leave for 30

Put the fresh ripe tomatoes in a bowl, cover with boiling water for about a minute, then plunge into cold water. Peel off the skins, then chop. In a large saucepan, heat 2 tablespoons of the olive oil, add the garlic and cook until coloured, then add the onion and cook gently until softened. Add the tomatoes and sugar, bring to the boil, then simmer for 40 minutes, uncovered, to allow the sauce to reduce. Season with salt and pepper and add a few basil leaves. The sauce should be thick. 4 Rinse the aubergine and pat dry. Dip the slices in flour and set aside. Whisk the eggs in a bowl and add the Parmesan. In the frying pan, heat the remaining olive oil. Dip the aubergine in the egg mixture and fry until golden on both sides. Drain on absorbent

90C/375F/Gas 5. Assemble the dish in a 20cm spring-form cake tin. Place a layer of the aubergines in the bottom, add a third of the mozzarella, tomato sauce and basil leaves. Then add further layers, finishing with a layer of aubergine slices.

esan and bake for 20-25 minutes, until golden.

mozzarella can be made from cow’s milk, but the genuine cheese is made from buffalo’s milk. Mozzarella mede outside Italy is usually a poor substitute, as it is often rubbery and does not

‘The quality of vegetables in Italy is superb, as they are grown for flavour rather than for looks or and I’m not just saying that because my father is a vegetable grower! When it is harvest

lly. How [wish the Italian varieties of

aubergine, fried in a coating of egg and Parmesan until golden and crispy, then layered with tomato sauce. Ideal for entertainir’g, it can be made in advance and

Sprinkle the aubergine slices with salt, place in a colander, cover and weigh down. Leave for 30

Put the fresh ripe tomatoes in a bowl, cover with boiling water for about a minute, then plunge

In a large saucepan, heat 2 tablespoons of the olive oil, add the garlic and cook until coloured, then add the onion and cook gently until softened. Add the tomatoes and sugar, bring to the boil,

o reduce. Season with salt and pepper

Whisk the eggs in a bowl and add the Parmesan. In the frying pan, heat the remaining olive oil. Dip the aubergine in the egg mixture and fry until golden on both sides. Drain on absorbent

form cake tin. Place a layer of the aubergines in the bottom, add a third of the mozzarella, tomato sauce and basil

mozzarella can be made from cow’s milk, but the genuine cheese is made from buffalo’s milk. Mozzarella mede outside Italy is usually a poor substitute, as it is often rubbery and does not

97. Crisp-baked bruschetta

A tasty way to use sliced white bread from the freezer. Preparation: 20 minutes |Cooking: 20 minutes |Serves 4

• 8 slices frozen white bread, thawed and crusts removed • 50g frozen garlic butter, melted • 3 tbsp_olive oil • 1 red and 1 yellow pepper, halved, deseeded

and chopped • 200g cavolo nero or savoy cabbage, torn • 200g cherry tomatoes, halved • 1 tbsp white wine vinegar • 250g tub ricotta cheese • 30g frozen basil, plus fresh basil to serve • seasoning

1. Preheat the oven to 200C/400F/Gas 6. Roll out each slice of bread until flattened. Place on baking

sheets and brush with the garlic butter. Bake for 10 minutes until crisp. 2. Heat 1 tablespoon of the oil in a pan, add the peppers and cook until lightly charred. Add the

cavolo nero or savoy cabbage and cook for 2-3 minutes. Remove from the heat and add the tomatoes, vinegar and seasoning. Mix the ricotta cheese and basil.

3. Spread four of the bread slices with the ricotta mixture. Top with the vegetables and place another slice of bread on top. Drizzle with the remaining olive oil and garnish with the fresh basil.

98. Caramelized tomato bruschetta

Serves 6 | 40 minutes

• 1 slender baguette (8 oz.) 3 tbsp. extra-virgin olive oil, divided • 1 pt. large cherry tomatoes, halved • About1 /4 tsp. each kosher salt and pepper • 3/4 cup whole milk ricotta cheese • 1 cup small fresh basil leaves

1. Heat grill to medium (350°to450°). Cut 18 thin slices from baguette, each 3 to 4 in. long. Save

remaining bread for another use. Set baguette slices on a tray to carry to grill and brush all over with about l tbsp. oil.

2. Grill bread with lid down, turning once with tongs, until browned, into 3 minutes total. Transfer to a platter.

3. Heat a large cast-iron skillet or other ovenproof frying pan on cooking grate with grill lid down until water dances when sprinkled on skillet, 8 to 10 minutes. Add 1 1/2 tbsp. oil and spread with a heat- proof brush. Pour tomato halves into pan, then quickly turn with tongs so all are cut side down. Sprinkle with 1/4 tsp. each salt and pepper. Cook with grill lid down, without stirring, until juices evaporate and tomatoes are blackened on cut side, 10 to 15 minutes. Gently loosen tomatoes from pan with a wide metal spatula as they’re done and transfer to a bowl.

4. Spoon ricotta into a bowl and drizzle remaining 1/2 tbsp. oil on top. Put basil in another bowl. Set out toasts with tomatoes, ricotta, and basil so people can build their own bruschetta. Season with more salt and pepper to taste.

99. Thai spring rolls For perfect spring rolls, you need Chinese spring roll wrappers. These are ready-rolled thin dough and you should find them in Oriental stores. If you can’t, you could use fib pastry—cut it to size, and use whole beaten egg instead of egg white to seal. Preparation: 15 minutes |Cooking: 20 minutes |Serves 4

• 25g vermicelli rice noodles • 1 tbsp sesame oil • 1 tbsp Thai seven-spice paste (see Cook’s tip) • 300g bag bean sprout stir-fry mix • 12 x 20cm square sheets spring roll pastry (see introduction) • 3 medium egg whites, lightly beaten oil, for deep-

frying • seasoning

1. Soak the noodles according to the pack instructions and drain. Heat the oil in a large frying pan or

wok and stir-fry the spice paste for 1-2 minutes. Remove from the heat and stir in the bean sprout mix and noodles. Toss until coated with spice paste and season.

2. Lay a square of pastry on a work surface and brush with beaten egg white. Place a spoonful of the vegetable and noodle mixture in the centre. Lift the edge of pastry nearest you up and over the filling to enclose it. Fold in the two sides so that the ends of the pastry meet in the middle, then roll up to enclose the filling tightly. Brush with extra egg white to seal, if necessary. Repeat with the remaining pastry, egg white and filling to make 12 spring rolls.

3. Heat the oil for deep-frying until a piece of bread turns golden in 60 seconds. Deep-fry the spring rolls for 2-3 minutes until golden (you may need to do this in batches). Drain on kitchen paper and keep hot while you cook the rest in the same way. Serve immediately with the chutney (see below).

Cook’s tip: Thai seven-spice paste is available from most large supermarkets. It is a ready-made mixture of chillies, galangal, garlic, lemon grass, onion and spices and is useful to have as a stand-by.

100. Lentil Lasagna

Lentil Lasagna is nutritious, inexpensive, vegetarian dish made with whole wheat pasta and green lentils that you can prepare a couple of days in advance.

Ingredients (for four servings)

• Dried no cook lasagne or fresh home made pasta, preferably wholewheat.

Cheese sauce

• Tasty cheese, such as cheddar, grated – 7 oz (200g) • White flour - 3 oz (80g) • Milk - 1 ½ pints (850 ml) • Butter - 1 oz (25g) • Small pinch of ground nutmeg • Salt and pepper to taste • Bay leaf

Lentil sauce

• Dried green lentils –7oz (200g) or 14oz (400g) of cooked green lentils. Delicious Puy Lentils are excellent in this recipe.

• Four good sized tomatoes • Three medium sized onions • Vegetable cooking oil • Vegetable stock cube • Bay leaf • One large green pepper • 1 teaspoon dried basil, thyme or oregano • Black pepper

If using dried lentils, cook according to the supplied instructions. Preheat your oven to 180°C/350°F.

Cheese Sauce

1. To make the cheese sauce: beat the flour in a small amount of the milk to a smooth, runny, paste in a small bowl or mug. Warm the rest of the milk a little in a saucepan with a bay leaf. Pour some of this warm, but not boiling, milk into the cold milk/flour mix, beating vigorously all the time with a fork.

2. Pour the well beaten flour/milk mix back into the saucepan containing the remaining warm milk, again beating the mix together with a fork. Add the butter to the saucepan, and bring slowly to the boil, stirring all the time. Stir the simmering mix for a few minutes, and take off the heat.

3. Add salt and pepper to taste, the pinch of nutmeg, and the grated cheese, and stir well until the cheese melts. Do not reheat the sauce once the cheese has been added as this will impair the flavour.

Lentil Sauce

1. To make the lentil sauce: finely chop the onions and soften on a gentle heat in the vegetable oil, with the bay leaf, for ten minutes. Add the chopped pepper, cook for a further five minutes. Add the chopped tomatoes, the cooked lentils, herbs, black pepper and crumbled stock cube.

2. If using no cook lasagna add three tablespoons of water to the sauce. Mix well and simmer gently for a further three minutes, stirring regularly.

Layer the lasagne

1. Butter a deep, oven proof dish. 2. Spoon in a shallow layer of lentil sauce 3. Add a single layer of lasagne, breaking or tearing the sheets to fit if necessary 4. Pour on layer of cheese sauce to cover the lasagne 5. Add another layer of lasagne 6. Repeat from step 1, finishing with a final layer of cheese sauce. 7. Bake in the pre-heated oven for 45 minutes.

Serving ideas

Serve hot, or allow to cool and then keep, covered, in the refrigerator for up to two days. To reheat, place in a preheated oven at 190°C (400°F) for twenty minutes.

Lentil lasagne is delicious served with a crisp green salad and a robust red wine.

101. Radicchio lasagne I have a tremendous love for radicchio. There are two varieties: the round, which is the most common, and the Treviso, which is long and thin. Do try to get the Treviso as it is much less bitter and much more flavourful than the round. Serves 4

• 3 heads Treviso radicchio • 3 tbsp olive oil • 1 medium fennel, peeled and quartered • 300g dried lasagne verdi (green pasta sheets) • 1 onion, peeled and finely chopped • 85g butter • 55g plain white flour • 1 garlic clove, peeled and crushed • 500ml milk • sea salt and freshly ground black pepper • 150g dolcelatte cheese, cut into cubes

1. Preheat the oven to 200C/400F/Gas 6. 2. Quarter the radicchio, wash well and pat dry. Place on a baking tray and drizzle over the olive oil.

Bake for 10 minutes. The radiccaside.

3. Meanwhile, steam the fennel pieces over boiling water for about 12 minutes (it should be slightly a! dente). Remove and finely chop.

4. Cook the lasagne in plenty of rapidly boiling salted5. For the sauce, cook the onion in a saucepan in the butter until it is softened and golden. Add the

flour, garlic and steamed fennel and cook for a few minutes to remove the raw taste from the flour. Add the milk and some salt and pepper. Remove from the hwooden spoon.

6. Place back on the heat and bring to the boil, stirring continuously, until thickened. Add the dolcelatte and stir well. Check the seasoning.

7. To assemble the dish, place a layer of sauce in an oval ovenproof dradicchio and a layer of pasta, and continue in this fashion until all the sauce, radicchio and lasagne have been used up. Finish with sauce on top.

8. Bake for 20 minutes until golden.

Talking Italian: ‘An elderly friend told methe bitterness.’

Radicchio lasagne (Lasagne di radicchio alla trevigiana)

I have a tremendous love for radicchio. There are two varieties: the round, which is the most common, and the Treviso, which is long and thin. Do try to get the Treviso as it is much less bitter and much more flavourful than the round. Serves 4

1 medium fennel, peeled and quartered 300g dried lasagne verdi (green pasta sheets) 1 onion, peeled and finely chopped

1 garlic clove, peeled and crushed

sea salt and freshly ground black pepper 150g dolcelatte cheese, cut into cubes

Preheat the oven to 200C/400F/Gas 6. Quarter the radicchio, wash well and pat dry. Place on a baking tray and drizzle over the olive oil. Bake for 10 minutes. The radicchio pieces will change colour and become slightly charred. Set

Meanwhile, steam the fennel pieces over boiling water for about 12 minutes (it should be slightly Remove and finely chop.

Cook the lasagne in plenty of rapidly boiling salted water until a! dente. Drain and set aside. For the sauce, cook the onion in a saucepan in the butter until it is softened and golden. Add the

flour, garlic and steamed fennel and cook for a few minutes to remove the raw taste from the flour. Add the milk and some salt and pepper. Remove from the heat and stir vigorously with a

Place back on the heat and bring to the boil, stirring continuously, until thickened. Add the dolcelatte and stir well. Check the seasoning. To assemble the dish, place a layer of sauce in an oval ovenproof dish followed by a layer of radicchio and a layer of pasta, and continue in this fashion until all the sauce, radicchio and lasagne have been used up. Finish with sauce on top. Bake for 20 minutes until golden.

Talking Italian: ‘An elderly friend told me that soaking radicchio for half an hour removes much of

I have a tremendous love for radicchio. There are two varieties: the round, which is the most common, and the Treviso, which is long and thin. Do try to get the Treviso as it is much less bitter

Quarter the radicchio, wash well and pat dry. Place on a baking tray and drizzle over the olive oil. hio pieces will change colour and become slightly charred. Set

Meanwhile, steam the fennel pieces over boiling water for about 12 minutes (it should be slightly

Drain and set aside. For the sauce, cook the onion in a saucepan in the butter until it is softened and golden. Add the

flour, garlic and steamed fennel and cook for a few minutes to remove the raw taste from the eat and stir vigorously with a

Place back on the heat and bring to the boil, stirring continuously, until thickened. Add the

ish followed by a layer of radicchio and a layer of pasta, and continue in this fashion until all the sauce, radicchio and

that soaking radicchio for half an hour removes much of

102. Kesariya Gulabjamun Pulao Recipe

Delicious saffron & cardamom flavored aromatic sweet rice with baby gulab jamuns and dry fruits. Cooking time – 20 mins Prep time – 10 mins

Ingredients:

• 1 cup uncooked rice • 3/4 cup sugar • 3 tbsp ghee • 4 green cardamoms • 12 small sized gulabjamuns (cut into quarters) • few strands of saffron or a pinch of orange food color • 1/2 tsp milk ( if using saffron) • a few cashews n almonds • For garnishing- few sliced gulab jamuns & dryfruits

Method

1. Wash the rice and soak in lukewarm water for 10 mins. Drain and keep aside. 2. Put 1 tsp ghee in a pan and add a pinch of sugar and let it melt ( be careful not to

turn it brown). Add in the rice n 2 whole cardamoms along with 2 cups water . Cook till rice is done.

3. In another pan or wok pour 2tbsp of ghee and add 2 powdered cardamoms to it . Add the cooked rice . Slowly mix in the sugar and stir gently until the sugar dissolves and the excess syrup evaporates.

4. Dissolve saffron in milk and add to the sweet rice ( if using food color gently sprinkle a little on the rice ).

5. Finally mix in the quartered gulabjamuns n chopped nuts & stir for another min. Remove from heat and transfer to a serving platter.

6. Garnish with nuts and sliced gulabjamuns before serving .

103. Gulab jamuns Gulab jamuns are an Indian version of donuts immeresed in the warm sweet syrup.dessert, this is a staple in most parts of India.

Ingredients:

• 1 cup nonfat milk powder • 1/4 cup All Purpose flour (plain flour, maida) • 3 tablespoons room temperature unsalted butter • 1/4 cup room temperature whole milk • Pinch of baking soda • 1 3/4 cup sugar • 1 1/2 cup water • 4 coarsely grounded cardamom seeds • 1 tablespoon sliced almonds and• Oil for deep-frying

Method:

Syrup:

1. In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil. 2. Let the syrup boil for a minute then remove it from the heat. 3. Stir the syrup until the sugar is dissolved. 4. Set the syrup aside. Gulab Jamun:

1. In a bowl, mix milk powder, flour and baking soda. 2. Add the butter and mix well. 3. Now add milk to make soft dough. The dough will be sticky. 4. Let the dough sit for a few minutes.

add more milk, as the dough should be soft. 5. Knead the dough. Grease your hands with butter before working with the dough6. Divide the dough into about 20 equal portions and roll them into round balls. 7. Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 ½ inch of oil.

To test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. If dough rises faster, oil is too hotenough.

8. Place the gulab Jamuns in the frying pan. the volume, so give them enough space.

9. It should take about 7 minutes to fry the gulab jamuns. While fjamuns around so they are evenly browned. Fry until the gulab jamuns become dark brown.

10. Let the gulab jamuns cool off for a few minutes before placing in the hot syrup. 11. The gulab jamuns should sit in the hot syrup for at leas

jamuns can be kept at room temperature for about a week and up to one month when refrigerated. Gulab jamuns can be frozen for months.

Gulab jamuns

Gulab jamuns are an Indian version of donuts immeresed in the warm sweet syrup. dessert, this is a staple in most parts of India. Makes 20.

1/4 cup All Purpose flour (plain flour, maida) 3 tablespoons room temperature unsalted butter 1/4 cup room temperature whole milk

4 coarsely grounded cardamom seeds 1 tablespoon sliced almonds and pistachio

In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil. Let the syrup boil for a minute then remove it from the heat. Stir the syrup until the sugar is dissolved.

In a bowl, mix milk powder, flour and baking soda.

Now add milk to make soft dough. The dough will be sticky. Let the dough sit for a few minutes. Milk powder will absorb the extra milk. If the dough isadd more milk, as the dough should be soft.

Grease your hands with butter before working with the dough

Divide the dough into about 20 equal portions and roll them into round balls. Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 ½ inch of oil. To test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot

Place the gulab Jamuns in the frying pan. Note: remember gulab jamuns will expand in double the volume, so give them enough space. It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become dark brown. Let the gulab jamuns cool off for a few minutes before placing in the hot syrup. The gulab jamuns should sit in the hot syrup for at least 20 minutes prior to serving. Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated. Gulab jamuns can be frozen for months.

Served as a

In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil.

Milk powder will absorb the extra milk. If the dough is dry,

Grease your hands with butter before working with the dough.

Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 ½ inch of oil. To test if the oil is the right temperature, place a small piece of dough into the oil; it should take a

; if dough just sits without rising, oil is not hot

Note: remember gulab jamuns will expand in double

rying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become dark brown. Let the gulab jamuns cool off for a few minutes before placing in the hot syrup.

t 20 minutes prior to serving. Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated.

TIPS:

� If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked. � Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when

frying. � Don’t place the gulab jamuns in the syrup immediately after frying. This will cause the gulab

jamuns to lose their shape and become chewy.

Variations:

1. Using the same recipe, make slightly smaller gulab jamuns (say, 24 instead of 20). After the gulab jamuns are soaked in the syrup, take gulab jamuns out of the syrup and roll them in ½ cup of unsweetened coconut powder. Also, you can substitute coarsely ground almonds for the coconut powder.

2. Using the same recipe, make about 10 larger gulab jamuns. Cut the gulab jamuns in half when they are at room temperature. Garnish with sliced almonds and pistachios.

104. Snow Ball Recipe

Ingredients:

• 4 White bread slices • 1/2 cup Milk (to soak bread) • 1 cup Mango pulp • 1/3 cup sweetened condensed milk • 1/4 cup Cool whip • 4 Blueberry

Method

1. Take 4 slices of white bread and cut the brown edges. 2. Take small amount of milk in a plate, enough to soak the bread slices. Dip the bread in milk

carefully and squeeze out the extra milk. Take the squeezed bread in a separate plate and place gulab jamun inside and wrap completely as shown in the picture below (gulab jamun should not be squeezed before putting inside soaked bread slice.)

3. Making of mango cream: Mix mango pulp, sweetened condensed milk and cool whip in a separate vessel by spoon and refrigerate for 2 -3 hours.

4. Take the desired amount of mango cream in a bowl (preferably ¼th part of prepared amount) and place the ball of jamun coated by bread in it. Decorate it with blue berry on top as shown in the picture. Serves – 4.

TIPS:

Decorate with almonds and pistachios if desired. Colored sugar can be sprinkled on top for vibrant look.

105. Saffron rice pudding

Preparation: 5 minutes |Cooking: 30 minutes |Serves 4 Not suitable for freezing

• large pinch of saffron strands — • 2 tbsp hot water • 180g pudding rice • 600m1 milk • 300m1 double cream • 125g caster sugar • finely grated rind and juice of 2 lemons

1. Sprinkle the saffron over the hot water and leave to soak for 5 minutes. 2. Meanwhile, put the pudding rice, milk, cream, caster sugar and half the lemon rind into a large

pan. Bring to the boil, then simmer gently for 20-25 minutes until the rice is tender and the mixture has thickened. Stir in the saffron-infused water and lemon juice.

3. Spoon into serving bowls and sprinkle with the remaining grated lemon rind. Serve with a spoonful of lemon curd and biscuits, if liked.

106. Beetroot sweet-treats

Ingredients

• Beetroot ( grated ) : 2 Cups • Coconut : 1 • Kalkandu ( sugar candy ) : 2 cups • Raisins : 3 tbsp • Ghee : 3 tbsp • Salt : a pinch

Method

1. Steam grated beetroot and set aside. 2. Grind beetroot with raisins and salt. 3. Grate coconut, grind and extract at least a cup of milk. 4. Mix kalkandu with hot water in a vessel. 5. Boil it on a low flame till it is a thick syrup. 6. Add coconut milk, beetroot, ghee and stir well. 7. Remove from the stove and transfer the contents to a greased plate and spread. 8. When it is a little cool, cut into pieces.

107. Grilled apricot puffs with honey creme fraiche

Serves 6 | 35 minutes Keep an eye on the puffs as they cook, and rotate the pan if it looks like your grill has hot spots. (If a puff gets a scorched spot anyway, scrape it off with a serrated knife.)

• 1 cup creme fraiche • 3 tbsp. honey • 2 Large eggs • 6 tbsp. each flour and milk • 1/4 tsp. kosher salt • 1 to 3/4 cup packed brown sugar • 3/4 tsp. dried culinary lavender • 9 apricots, halved and pitted • 1 tbsp. butter, cut into 6 pieces

1. Heat grill to medium-low (350° to 400°; if you’ll be using a nonstick muffin pan, don’t let grill

go over 450°). Stir together creme fraiche and honey in a bowl. Chill. 2. Whirl eggs, flour; milk, and salt in a food processor until smooth. Pour batter into a glass

measuring cup. 3. Combine sugar (use 1/2 cup if fruit is very sweet, 3/4 cup if it’s more tart) and lavender in a large

cast-iron or other ovenproof frying pan and pat out evenly. Arrange apricots in sugar; cut side down.

4. Set a muffin pan on one side of cooking grate and set pan with fruit on other side; cook, grill lid down, 5 minutes. Put a piece of butter in each of 6 muffin cups, close lid, and cook until it starts to brown, 30 to 50 seconds. Pour batter into cups with butter; filling about halfway. Grill, lid down, until puffs are golden and syrup around apricots forms big, shiny bubbles and is deep golden brown, 10 to 15 minutes.

5. Loosen puffs from pan with a small metal spatula and set on plates; they’ll sink a bit and form a depression. Turn fruit over in syrup, using a wide metal spoon. Fill puffs with some creme fraiche and an apricot and syrup. Spoon remaining apricots and syrup next to puffs, and serve warm with more creme fraiche and a lavender sprig if you like.

108. Date and Raisin Chutney Khajur kishmish chatni

Dates are the candy-like fruits of date palm trees, and raisins are sun-dried grapes. Both intensely sweet and, combined, have considerable nutritive value, especially in concentrated iron. Preparation time : 21 hours |Makes: 11 cups (360 ml)

• 1/2 teaspoon (2 ml) fennel seeds • 1 teaspoon (5 ml) cumin seeds • 1/2 tablespoon (7 ml) coriander seeds • 1 cup chopped pitted dates (about 4 ounces/115 g) • 1/3 cup (50 g) raisins, preferably muscat • 1/4 cup (60 ml) fresh lime juice • 2 tablespoons (30 ml) fresh orange juice • 1/2-inch (1.5 cm) piece of peeled fresh ginger root,

sliced • 2—3 hot green jalapeño chilies, seeded and chopped • 1/4 teaspoon (1 ml) salt • 1/8 teaspoon (0.5 ml) freshly ground nutmeg • 2 tablespoons (30 ml) chopped fresh coriander

1. Slowly dry- roast the spice seeds in a heavy pan over low heat. When they darken a few shades

remove from the heat and cool Combine the dates raisins and citrus in a small bowl and set aside for 2 hours.

2. Fit a food processor with the metal blade, or use a blender. With the machine running, drop the ginger and chilies through the feed cap and process until minced. Add the soaked fruits and juices and the spice seeds, and pulse several times until coarsely ground. Transfer to a bowl. Stir in the salt nutmeg and fresh coriander covered tightly and refrigerated the chutney can be kept for 5—6 days

109. Croissants with summer fruit and gin compote

A delicious way to use up those frozen summer fruits. Simply flavour them with a gin syrup and you have a very glamorous dessert in no time at all. Preparation: 20 minutes |Cooking: 20 minutes |Serves 4

• 150ml gin • 100g golden caster sugar • finely pared rind and juice of 1 lemon • 500g frozen summer fruit, thawed and drained • 4 frozen croissants, thawed and split in half

1. Warm the gin in a small pan and carefully ignite with a match. The flames will be quite fierce so

have a pan lid to hand to smother them. Add the sugar and the lemon rind and juice. Bring slowly to the boil, stirring constantly, until the sugar has dissolved. Simmer for 5 minutes until it becomes a light syrup. Add the summer fruit and warm through gently for 2-3 minutes.

2. Meanwhile, preheat the grill and .. toast the croissants for 1-2 minutes on each side until hot and crisp. Split the croissants open, spoon the warm fruit inside and serve immediately, with a scoop of vanilla ice cream, if liked.

Cook’s tip: gin stays icy cold when kept in the freezer — the high alcohol content prevents it from freezing. For an extra kick, add an extra splash of gin to the fruit before serving.

110. Christmas pudding At Christmas we all want some figgy pudding. Traditionally it’s a rich, dark pudding made with dried fruits and spices, bound with flour and breadcrumbs, steamed and served with flaming brandy. However, finding room for it after a substantial meal can be a daunting prospelighter than a traditional pudding, so it won’t put such a strain on your waistband. With large chunks of fig, pineapple and apricot, as well as pomegranate seeds and pistachio nuts, it’s a fruitier, juicier alternative, too. Instead of brandy butter, serve it with our kumquat and redcurrant compote or with single cream that has been warmed with saffron strands and cardamom pods to impart their delicate flavour and fragrance. Preparation: 25 minutes. plus soaking time

• 300g each ready-to-eat dried figs and apricots, roughly chopped • 300g ready-to-eat dried pineapple chunks • 1 50m1 brandy, dark rum or sherry • 225g vegetable suet • finely grated rind and juice of 1 small orange • finely grated rind and juice of 1 lemon • 225g fresh breadcrumbs • 2259 light muscovado sugar • 75g plain flour • 1 tsp ground cinnamon • 12 cardamom pods, seeds only, crushed • 4 large eggs • 1 pomegranate, seeds only • 75g unsalted pistachios, roughly chopped • 50g caster sugar • 1 cinnamon stick • 100g kumquats, quartered • 75g fresh or frozen redcurrants on stalks

1. Place the figs, apricots and pineapple into a large bowl and stir in the brandy, rum or sherry and

leave to soak for at least 30 minutes. Grease and baseline a 1 .6 litre pudding basin with greaseproof paper. Stir in the suet, orange and lemon rind, breadceggs, pomegranate and pistachios and beat together.

Christmas pudding

all want some figgy pudding. Traditionally it’s a rich, dark pudding made with dried fruits and spices, bound with flour and breadcrumbs, steamed and served with flaming brandy.

it after a substantial meal can be a daunting prospect. Our version is lighter than a traditional pudding, so it won’t put such a strain on your waistband. With large chunks of fig, pineapple and apricot, as well as pomegranate seeds and pistachio nuts, it’s a fruitier, juicier

brandy butter, serve it with our kumquat and redcurrant compote or with single cream that has been warmed with saffron strands and cardamom pods to impart their delicate

Preparation: 25 minutes. plus soaking time |Cooking 5 hours |Serves 12

eat dried figs and apricots, roughly chopped – eat dried pineapple chunks

1 50m1 brandy, dark rum or sherry

finely grated rind and juice of 1 small orange of 1 lemon

2259 light muscovado sugar

12 cardamom pods, seeds only, crushed

75g unsalted pistachios, roughly chopped

75g fresh or frozen redcurrants on stalks

Place the figs, apricots and pineapple into a large bowl and stir in the brandy, rum or sherry and leave to soak for at least 30 minutes. Grease and baseline a 1 .6 litre pudding basin with greaseproof paper. Stir in the suet, orange and lemon rind, breadcrumbs, sugar, flour, spices, eggs, pomegranate and pistachios and beat together.

all want some figgy pudding. Traditionally it’s a rich, dark pudding made with dried fruits and spices, bound with flour and breadcrumbs, steamed and served with flaming brandy.

ct. Our version is lighter than a traditional pudding, so it won’t put such a strain on your waistband. With large chunks of fig, pineapple and apricot, as well as pomegranate seeds and pistachio nuts, it’s a fruitier, juicier

brandy butter, serve it with our kumquat and redcurrant compote or with single cream that has been warmed with saffron strands and cardamom pods to impart their delicate

Place the figs, apricots and pineapple into a large bowl and stir in the brandy, rum or sherry and leave to soak for at least 30 minutes. Grease and baseline a 1 .6 litre pudding basin with

rumbs, sugar, flour, spices,

2. Spoon the mixture into the basin. Cut a double thickness of greaseproof paper into a large square. Make a pleat along the centre to allow room for the pudding to expand as it cooks. Place it over the basin, cover tightly with foil and tie with string (see Cook’s tips).

3. Place a trivet or upturned saucer on the base of a large pan. Stand the basin on top and pour boiling water around it to come two thirds up the basin. Bring to the boil, cover with a tight-fitting lid and simmer for 5 hours, topping up with boiling water as necessary.

4. Meanwhile, make the compote. Place the sugar in a pan with the orange and lemon juice and cook over a low heat until the sugar has dissolved. Add the cinnamon stick and kumquats, bring to the boil and simmer for 5 minutes. Remove from the heat and stir in the redcurrants. Remove the foil and paper from the pudding basin and turn the pudding out onto a plate. Pour over the compote to serve.

Cook’s tips ♣ For the best results use ready-to-eat dried fruit — it is more moist than ordinary dried fruit and so

needs less soaking time. if you are planning to use dried fruit, soak it overnight. ♣ You can vary the types of fruit you use — look out for vanilla-flavoured dried fruit and pre-

soaked, extra-moist fruit. ♣ To make it easy to lift the pudding out of the simmering water, tie a string handle around the

pudding basin and over the top when securing the greaseproof paper and foil coverings. Secure the siring around the lip of the pudding basin — tie a firm knot then make a double-stringed handle over the top of the basin, allowing enough slack so you can lift it out of the pan without coming into contact with the foil. Tie firmly to secure.

♣ Don’t worry if you can’t get hold of a pomegranate — it adds some moisture but it can be omitted from the pudding without affecting the end result.

♣ The whole pudding mixture can be made the night before and then steamed on the day. ♣ If storing: remove from the pan when cooked and allow to cool. Replace the paper and foil

coverings and store in a cool place for up to 1 month. ♣ To reheat: boil as step 3 for 2 hours before serving. ♣ To serve: continue as step 4 to make the compote.

111. Carrot and dried fruit pudding

Carrots have been used in sweet dishes for centuries and are a wonderful way of keeping cake mixtures moist. Here they are combined with sweet spices ma. sumptuous baked pudding. Once you have tasted it you will want to make it again and again.

• 100g dates, diced • 100g dried figs, diced • 25g stem ginger, diced • 250ml boiling water • 40g raisins • 1/2 tsp bicarbonate of soda • 1 tsp baking powder • 65g unsalted butter • 65g caster sugar • 2 free range eggs • 175g self-raising flour, sifted • 200g carrots, coarsely grated • 1/4 tsp ground cinnamon • 1/4 tsp ground mixed spice

1. Preheat the oven to 1 90C/375F/Gas 5. Put the dates, figs and ginger in a bowl, then stir in the

boiling water, raisins, bicarbonate of soda and baking powder. Leave to 2. Beat the butter and sugar together until pale, then beat in the eggs one at a time. Fold in the flour,

then stir in the dried fruit mixture, grated carrots and spices. Pour the mixture into 6 timbales or ramekins, 200ml in capacity, or into an 18cm ovenproof dish.

3. Place on a baking tray and bake for 30one large one, until they are risen and golden and a knife inserted in the centre comes out clean. Leave for 5 minutes before turning out.

4. Serve with double cream or fresh vanilla custard and a compote of dried fruits.

Carrot and dried fruit pudding

Carrots have been used in sweet dishes for centuries and are a wonderful way of keeping cake mixtures moist. Here they are combined with sweet spices ma. sumptuous baked pudding. Once you have tasted it you will want to make it again and again. Serves 6

raising flour, sifted 200g carrots, coarsely grated

90C/375F/Gas 5. Put the dates, figs and ginger in a bowl, then stir in the boiling water, raisins, bicarbonate of soda and baking powder. Leave to stand for 15 minutes. Beat the butter and sugar together until pale, then beat in the eggs one at a time. Fold in the flour, then stir in the dried fruit mixture, grated carrots and spices. Pour the mixture into 6 timbales or

or into an 18cm ovenproof dish. Place on a baking tray and bake for 30-35 minutes for individual puddings or 40one large one, until they are risen and golden and a knife inserted in the centre comes out clean.

rning out. Serve with double cream or fresh vanilla custard and a compote of dried fruits.

Carrots have been used in sweet dishes for centuries and are a wonderful way of keeping cake mixtures moist. Here they are combined with sweet spices ma. sumptuous baked pudding. Once you

90C/375F/Gas 5. Put the dates, figs and ginger in a bowl, then stir in the stand for 15 minutes.

Beat the butter and sugar together until pale, then beat in the eggs one at a time. Fold in the flour, then stir in the dried fruit mixture, grated carrots and spices. Pour the mixture into 6 timbales or

35 minutes for individual puddings or 40-45 minutes for one large one, until they are risen and golden and a knife inserted in the centre comes out clean.

Serve with double cream or fresh vanilla custard and a compote of dried fruits.

112. Vanishing Oatmeal Raisin Cookies

• 1 cup margarine/butter softened • 1 cup firmly packed brown sugar • 1/2 cup granulated sugar • 2 eggs • 1/2 teaspoon salt (optional) • 1 teaspoon vanilla • 1 cup raisins • 1-1/2 cups flour • 1 teaspoon baking soda • 1 teaspoon cinnamon • 3 cups Oats

1. Heat oven to 3500 2. Beat together butter and sugars until creamy 3. Add eggs and vanilla, beat well 4. Add combined flour, baking soda, cinnamon and salt; mix well 5. Stir in oats and raisins, mix well 6. Drop by rounded tablespoonfuls onto ungreased cooking sheet 7. Bake 10 to 12 minutes or until golden brown 8. Cool 1 minute on cookie sheet

BAR COOKIES: Bake 30 to 35 minutes in ungreased 1 3x9inch metal baking pen

113. Carrot Cake – najbolji je!

• 4 jaja • 3 dl šećera

Dobro umutiti da bude jako pjenasto. U tu smjesu dodati:

• 3 čajne kašike cimeta (ja volim staviti i više, ili čak dodati 1 kašičicu kakaa u prahu) • 2 čajne kašike praška za pecivo • 2 čajne kašike sode bikarbone • 1 mala kašičica soli • 1 vanilin šećera (2 su uvijek bolje!) • 3 dl brašna

Nastaviti mutiti i nakon što se dobro ujednači, dodati:

• 1dl ulja • 5-6 većih mrkvi rendanih na sitno

Nastaviti mutiti par minuta, te smjesu izliti u pleh namazan uljem. Peci na 180˚ C oko 45 – 50 minuta. Ne otvarati rernu u tijeku pečenja!!!

Krema

• 300 gr ABC sira • 200 gr šećera u prahu • 2 vanilina šećera • Sok od jednog cijeñenog limuna

Kremu izmiksati i premazati preko ohlañenog kolača. ENJOY!!!

114. Brzi kolač s višnjama

Sastojci:

• 500g svježih ili smrznutih višanja• 2 jaja • 2 kafene šoljice ulja • 3 kafene šoljice mlijeka • 4 kafene šoljice šećera • kafene šoljice brašna • prašak za pecivo

Priprema:

1. Izmiksajte jaja i šećer pa dodajte sve ostale2. Okruglu tepsiju za pečenje namastite i pobrašnite pa nalijte smjesu.3. Višnje očistite i malo ih uvaljajte u brašno, da ne potonu na dno, i rasporedite ih po biskvitnoj

smjesi. 4. Pecite u rerni na umjerenoj temperaturi ok

Brzi kolač s višnjama

500g svježih ili smrznutih višanja

Izmiksajte jaja i šećer pa dodajte sve ostale sastojke. Sve opet dobro izmješajte.Okruglu tepsiju za pečenje namastite i pobrašnite pa nalijte smjesu. Višnje očistite i malo ih uvaljajte u brašno, da ne potonu na dno, i rasporedite ih po biskvitnoj

Pecite u rerni na umjerenoj temperaturi oko 45min.

sastojke. Sve opet dobro izmješajte.

Višnje očistite i malo ih uvaljajte u brašno, da ne potonu na dno, i rasporedite ih po biskvitnoj

115. Kasato

Sastojci: • 250 g margarina • 250g mljevenog keksa • 200 g šećera u prahu • 100 g isjeckanih oraha • 200 g narezanih žele bombona • 2 kašike mlijeka • 2 velike kašike ruma

Glazura:

• 10 dkg čokolade • malo margarina ili ulja

Priprema:

1. Sve sastojke zajedno dobro izmiješajte i stavite u duguljasti kalup i prekrijte aluminijskom folijom. Stavite kasato u zamrzivač da se stvrdne.

2. Za glazuru otopite na pari čokol3. Izvadite kasato iz zamrzivača, prelijte ga glazurom od čokolade. Kasato možete rezati na manje

rolat komade.

e bombona

Sve sastojke zajedno dobro izmiješajte i stavite u duguljasti kalup i prekrijte aluminijskom folijom. Stavite kasato u zamrzivač da se stvrdne.

ladu i dodajte margarin iii malo ulja, da dobije sjaj. kasato iz zamrzivača, prelijte ga glazurom od čokolade. Kasato možete rezati na manje

Sve sastojke zajedno dobro izmiješajte i stavite u duguljasti kalup i prekrijte aluminijskom

adu i dodajte margarin iii malo ulja, da dobije sjaj. kasato iz zamrzivača, prelijte ga glazurom od čokolade. Kasato možete rezati na manje

116. Rolat od kestena

Za tijesto:

• 1 kg kesten pirea • 125g margarina • 200 g šećera u prahu • 1 dl bijelog vina

Zafil:

• 200 g margarina • 200 g šećera u prahu • 200 g rastopijene čokolade

Za glazuru:

• 200 g čoko1ade • 100 g margarina • 200 g slatkog vrhnja

Priprema:

1. Tijesto napravite od kesten pirea, margarina, šećera u prahu i bijelog vina, koje ste dobro umutili. 2. Razvaljajte tijesto i preko njega namažite fil koji ste napravili od čokolade, margarina i šećera. Sve

uvijte u roladu. 3. Potom roladu prelijte čoko1adnom glazurom i stavite u frižider. Kada se ohladi, roladu narežite na

šnite i poslužite s umućenim slatkim vrhnjem.

117. Dvobojni rotat od kestena

Sastav:

• Jedan kilogram kestena, • 120 gr šećera, • 125 ml vode.

Za fil:

• 150 gr putera, • jedna kesica vaniin šećera, • 100 gr šećera u prahu, • 1 jedno žumance.

Za čokoladnu glazuru:

• 3 kašike vode, • 2 kašike šećera u prahu, • 100 gr čokolade za kuhanje, • 80 gr putera.

Priprema:

1. Kesten skuhajte, ogulite i propasirajte. 2. Šećer s vodom dobro prokuhajte da se ugusti i prestane pjeniti, pa mu dodajte pasirane kestene.

Sve dobro izmiješajte, još kratko prokuhajte i oh3. Aluminijsku foliju pospite šećerom, pa kesten pire stanjite u

folije oblikujte rolat, prelijte ga č Priprema fila:

1. Puter i šećer pjenasto umutite, dodajte

rotat od kestena

okolade za kuhanje,

Kesten skuhajte, ogulite i propasirajte. er s vodom dobro prokuhajte da se ugusti i prestane pjeniti, pa mu dodajte pasirane kestene.

kratko prokuhajte i ohladite. rom, pa kesten pire stanjite u četvrtast oblik, filujte filom, pomočokoladnom glazurom i stavite u frižider da se dobro ohladi.

er pjenasto umutite, dodajte žumance i vanilm šećer, pa sve dobro promije

er s vodom dobro prokuhajte da se ugusti i prestane pjeniti, pa mu dodajte pasirane kestene.

tvrtast oblik, filujte filom, pomoću e u frižider da se dobro ohladi.

, pa sve dobro promiješajte.

118. Kokos kuglice

Sastojci:

• 200 g vode • 200 g margarina • 1/2 kg šeaćera • 400 g kokosa • 300 g mlijeka u prahu

Priprema:

1. Zagrijati vodu i šećer. Kada provri staviti margarin da se istopi.

2. Skinuti sa vatre i dodati mlijeko u prahu i kokos. Sve dobro izmiješati.

3. Kada se masa ohiadi praviti kuglice i uvaijati ih u kokosovo brašno.

119. Torta „Grčki sladoled“

• 1 kutija piškota • 150g mljevenih piškota • 750ml mlijeka • 750g mljevenih čokoladnih napolitanki• 200ml mlijeka • 20g želatine • 6 vrećica praška za šlag • 500g šećera • 500ml mlijeka

1. Ulijemo u lonac 300ml mlijeka i stavimo kuhati. Dodamo 500g šećera i miješamo da se šećer brže rastopi. U preostalih 200ml mlijeka dodamo Neprestano miješajući vrelo mlijeko dodajemo sa štednjaka.

2. Ulijemo 750ml mlijeka u drugu posudu, dodamo prašak za šlag. Miješamo mikserom dok šlag ne dobije potrebnu gustoću. Nakon toga u šlag dodsastojke.

3. Ovu smjesu od šlaga podijelimo na tri jednaka dijela. Uprvi dio dodamo čokoladne nepolitanke, u drugi mljevene piškote, u treći ništa.

4. U ovalnu posudu stavimo prozirnu foliju. Dno i rubove obložimo sa piškotama, pa sloj sa napolitankama. Potom redamo čitave piškote prethodno umočene u mlijeko. Prekrijemo folijom i ostavimo da se stisne.

5. Ohlañenu tortu prevrnuti na pleh za serviranje.

Torta „Grčki sladoled“

750g mljevenih čokoladnih napolitanki

Ulijemo u lonac 300ml mlijeka i stavimo kuhati. Dodamo 500g šećera i miješamo da se šećer brže rastopi. U preostalih 200ml mlijeka dodamo želatinu i miješamo dok se sastojciNeprestano miješajući vrelo mlijeko dodajemo razmekšanu želatinu. Kuhamo kratko i sklonimo

Ulijemo 750ml mlijeka u drugu posudu, dodamo prašak za šlag. Miješamo mikserom dok šlag ne dobije potrebnu gustoću. Nakon toga u šlag dodamo ohlañenu smjesu sa želatinom i promiješamo

Ovu smjesu od šlaga podijelimo na tri jednaka dijela. Uprvi dio dodamo čokoladne nepolitanke, u drugi mljevene piškote, u treći ništa. U ovalnu posudu stavimo prozirnu foliju. Dno i rubove obložimo šlagom, zatim redamo sloj šlaga sa piškotama, pa sloj sa napolitankama. Potom redamo čitave piškote prethodno umočene u mlijeko. Prekrijemo folijom i ostavimo da se stisne. Ohlañenu tortu prevrnuti na pleh za serviranje.

Ulijemo u lonac 300ml mlijeka i stavimo kuhati. Dodamo 500g šećera i miješamo da se šećer želatinu i miješamo dok se sastojci ne sjedine.

razmekšanu želatinu. Kuhamo kratko i sklonimo

Ulijemo 750ml mlijeka u drugu posudu, dodamo prašak za šlag. Miješamo mikserom dok šlag ne amo ohlañenu smjesu sa želatinom i promiješamo

Ovu smjesu od šlaga podijelimo na tri jednaka dijela. Uprvi dio dodamo čokoladne nepolitanke, u

šlagom, zatim redamo sloj šlaga sa piškotama, pa sloj sa napolitankama. Potom redamo čitave piškote prethodno umočene u

120. Banana split torta

Sastojci:

Za tijesto:

• 2 jaja • 100g šećera • 1 vanilin šećer • 50g brašna • 1 dcl mlijeka • 1 banana (isjeckana na kockice)• 1 prašaka za pecivo

Za fil:

• 3 banane isjeckane na kolutove• 0,5l slatkog vrhnja • 1 kesica šlag kreme od vanilije• 1 želatin

Glazura:

• 1 čokolada za kuhanje

Priprema:

1. Umutiti čvrst snijeg od bjelanaca, dodati šećer i žumanca. Zatim isjeckane banane, brašno, mlijeko i prašak za pecivo.

2. Tijesto peći u malo namašćenom plehu na 2003. U duubokoj posudi umutiti slatko vrhnje sa pripremlj

to dodati šlag kremu od vanilije (koju ste prethodno umutili).4. Ohlañen biskvit filovati sa kremom, a na fil redati banane iizrezane na kolutove.5. Gotovu tortu ukrasiti čokoladom koju ste prethodno rashladili.

Banana split torta

1 banana (isjeckana na kockice)

3 banane isjeckane na kolutove

1 kesica šlag kreme od vanilije

Umutiti čvrst snijeg od bjelanaca, dodati šećer i žumanca. Zatim isjeckane banane, brašno,

Tijesto peći u malo namašćenom plehu na 200°C, 30-tak minuta. U duubokoj posudi umutiti slatko vrhnje sa pripremljnim želatinom dodati izrezane banane i u to dodati šlag kremu od vanilije (koju ste prethodno umutili). Ohlañen biskvit filovati sa kremom, a na fil redati banane iizrezane na kolutove.Gotovu tortu ukrasiti čokoladom koju ste prethodno rashladili.

Umutiti čvrst snijeg od bjelanaca, dodati šećer i žumanca. Zatim isjeckane banane, brašno,

želatinom dodati izrezane banane i u

Ohlañen biskvit filovati sa kremom, a na fil redati banane iizrezane na kolutove.

121. Sočna čokoladna torta

Sastojci:

• 2,5 dcl vruće vode • 0,6 dcl mlijeka • 250g margarina • 275g šećera • 200g tamne čokolade • 1 žličica arome vanilije • 260g glatkog brašna • 1 žličica kakaa • 1 žličica sode bikarbone

Za ukras:

• Čokoladne strugotine • Šlag • Čokoladni umak od saltkog vrhnja i čokolade

Priprema:

1. Nad parom otopite margarin sa šećerom, čokoladom, vodom i mlijekom. Kada se čokolada sasvim rastopi, smjesu prespite u posudu za miješanje pa je ohladite.

2. Ohlañenoj čokoladi primješajte blago razmućena jaja i aromu vanilije. Brašno prosijte sa kakaom i sodom, zatim dobivenu mješavinu umiješajte u osnovnu smjesu. Miješajte mikserom umjerenom brzinom i tek toliko da se svi sastojci povežu.

3. Smjesu izlijte u kalup promjera 22cm pa tortu pecite 90min na temperaturi 135°C. 4. Ohlañen kolač ukrasite čokoladnim strugotinama, šlagom i čokoladnim umakom.

122. Chocolate truffle cake Rich, dark and chocolaty, this cake is sure to be a favourite. The vanilla prunes are available from Sainsbury’s, but you can use ordinary ones instead. Preparation: 30 minutes |Cooking: 15 minutes |Serves 10

• 60g butter • 60g caster sugar • 1 medium egg • 60g self-raising flour • 1 tbsp cocoa powder • 3 tbsp coffee liqueur, eg, Tia Maria • 400g orange-flavoured dark chocolate, roughly chopped • 400m1 double cream, lightly whipped • 250g ready-to-eat vanilla prunes (see above), roughly chopped • 100g natural glacé cherries • creme fraiche, cocoa powder, caramel spirals (see Cook’s tip) and cape gooseberries, to serve

1. Preheat the oven to 1 80C/350F/Gas 4. Lightly oil and line the base and sides of a 23cm spring-

form cake tin with non-stick baking parchment. In a large bowl, cream together the butter and caster sugar. Beat in the egg and fold in the flour and cocoa powder. Spread into the base of the prepared tin and bake for 12-15 minutes until risen. Allow to cool slightly, then press down well to flatten. Sprinkle over 1 tablespoon of the coffee liqueur.

2. Meanwhile, melt the chocolate in a bowl set over a pan of simmering water. Remove from the heat and allow to cool slightly. Stir in the remaining coffee liqueur and fold in the cream. Sprinkle the prunes and cherries over the sponge and pour the chocolate mixture over. Chill for at least 3 hours.

3. Run a knife around the edge of the cake and remove from the tin. Remove the lining paper and place on a serving plate. Serve with creme fraiche, cocoa powder, caramel spirals (see Cook’s tip) and cape gooseberries.

To freeze: make up to the end of step 2, without chilling, and freeze in the tin until firm. Turn out and wrap in plastic film. Freeze for up to 2 months. Defrost in the fridge overnight. Continue from step 3. Cook’s tip: to make caramel spirals, sprinkle 50g caster sugar into a heavy- based pan and cook over a low heat, stirring occasionally, until dissolved. Stop stirring and cook until lightly golden. Set aside. Brush a knife steel (sharpener) or a smooth wooden spoon handle with vegetable oil. Dip the tip of a teaspoon into the caramel; if it forms strings’ quickly, begin to wrap the caramel around the steel or spoon handle to form spirals. Allow to harden, then slip off onto greaseproof paper. If the caramel does not form strings, leave it to cool for longer. If the caramel hardens, pop it back on the heat. These caramel spirals are very delicate and will on(y last for 30 minutes before becoming sticky.

FREEZER MUST-HAVES

� Butter - Cut into 25g blocks for easy use, rewrap its pack, place in a freezer bag and freeze for up to three months.

� Bread - Freeze in its wrapping for up to six months. Thaw overnight, :i toast or warm through the oven.

� Breadcrumbs - Freeze in freezer bags and store as for bread. Perfect for stuffing’s and coating vegetables.

� Cheese - Cut into blocks grate for easy use. Tightly wrap and freeze for up to three months. The texture may become crumbly, but fine for cooking and stirring into salads.

� Coffee - To keep ground coffee absolutely fresh, pack thick freezer bags, excluding as much air as possible. Freeze for up to three months and use straight from frozen.

� Croissants - Freeze and heat according to the packet instructions. Perfect for quick breakfasts and desserts. Fresh nuts Place in small cartons and freeze for up to one year. They stay perfectly moist and fresh.

� Fresh pasta - Freeze for to one month and cook according to the packet instructions (may need a minute or two longer when cooked straight from frozen).

� Herbs - Chop and place in freezer bags. Freeze for up six months. Sprinkle straight from the bag and use as stated in the recipe.

� Pastry- Store for up to three months or according the packet instructions. Defrost and use as stated in the recipe or according to the packet instructions.

� Spirits - Gin, whisky and vodka are best kept in the freezer as they go icy cold without freezing due to their high alcohol content.

� Veggie sausages - Freeze and cook according the pocket instructions.

3 recipes to try)) First, here’s the basic method: Heat grill to medium (350°to 450°). Cook oil-rubbed greens directly on the grill, turning once, until slightly softened and streaked brown, 5 to 6 minutes total.

SERVES 4 DRESSING GRILLING SERVING Crispy grilled kale with creamy sesame dressing

Combine 1 tbsp. toasted sesame seeds, 1 tbsp. tahini (sesame paste), 2 tsp. soy sauce, 2 tbsp. olive oil mayonnaise or regular mayonnaise, and 1 tsp. honey in a medium bowl.

Rub 1 bunch Lacinato kale (about 10 oz., often sold as “dinosaur kale” or “Tuscan kale”) with 1 tbsp. olive oil. Grill as directed above.

Cut kale into 1-in, slices, add to bowl, and toss to coat with dressing.

Grilled romaine with guacamole dressing

Whirl 2 tsp. olive oil, 1/4 cup plain nonfat yogurt, 1 tbsp. lime juice, 1/2 ripe avocado, 1/2 tsp. finely chopped garlic, 2 tbsp. chopped cilantro, 1/4 tsp. kosher salt, and 2 1/2 tbsp. water in a food processor until smooth.

Combine 1 tbsp. olive oil with 1/4 tsp. cayenne. Rub 2 hearts of romaine, halved lengthwise, with oil mixture. Grill as directed above.

Spoon dressing over romaine and sprinkle with 1/4 cup crumbled cotija cheese (find it in grocery stores and Latino markets) and 1/4 cup thinly sliced green onions.

Spicy garlic grilled baby bok choy

Combine 2 tbsp. reduced-sodium soy sauce, 2 tbsp. Asian chili garlic sauce, 2 tbsp. canola oil, 3 tbsp. unseasoned rice vinegar, 1 tbsp. sugar, and 2 tsp. fineLy chopped garlic in a smaLl bowl.

Set 4 heads baby bok choy (about 1 lb. total), halved lengthwise, in a rimmed baking dish and brush with two-thirds soy-garlic mixture. Wrap bok choy tops with foil. Grill as directed above.

Remove foil from leaves and set bok choy on a platter. Brush with remaining soy-garlic mixture and sprinkle with 1/4 cup chopped roasted cashews..