I think it helps a lot if the recipe you are referring to has lot of pictures in it not just when its ready and looking good but of different stages. I am planning to put as many pictures as I can starting with this recipe...
Ingredients:
1 large, ripe avocado
2 tbsp lemon juice
1 tbsp vegetable oil
50g sweetcorn
2 tomatoes peeled and seeded
1 garlic clove, crushed
1 leek, chopped
1 red chilli, chopped
425ml vegetable stock
150 ml milk
shredded leeks to garnish
1. Peel and mash the avocado with a fork. Stir in the lemon juice and reserve until required
2. Heat the oil in a pan and saute the sweetcorn, tomatoes, garlic, leek and chilli for 2-3 minutes until softened
3. Put half (I put 75%)of the vegetable mixture in a food processor or blender with the avocado and blend until smooth. Transfer to a clean saucepan.
4. Add the stock and milk and reserved vegetables and cook gently for 3-4 minutes until hot. Garnish with shredded leeks and serve.
The original recipe was for Broad beans and mint soup, I couldn't find Broad beans in Safeway and QFC so used Petite Peas instead. Tastes good but I am still curious to taste broad beans and mint soup :)
Ingredients:
2 tbsp olive oil
1 red onion, chopped
2 garlic cloves, crushed
2 potatoes diced
450 g petite peas or broad beans
850 ml vegetable stock
2 tbsp freshly chopped mint
salt and pepper
fresh mint sprigs and yogurt to garnish
1. Heat the oil in a large saucepan and saute the onion and garlic for 2-3 minutes until softened.
2. Add the potatoes and cook for 5 minutes, stirring well. Stir in the peas(or broad beans) and the stock, cover and simmer for 30 minutes or until the peas and potatoes are tender.
3. Reserving a few vegetables place the remainder of the soup in a food processor or blender and puree until smooth.
4. Return the soup to a clean saucepan and add the reserved vegetables and mint. Serve garnished with swirls of yogurt and sprigs of fresh mint.
This recipe was originally for a soup but I used more noodles and less Vegetable stock and I could carry the noodles in a lunch box to office. Easy to make and yummy to taste.
15 g dried Chinese mushrooms or 125 g field or chestnut mushrooms
(I used field mushrooms)
1.5 litre fresh vegetable stock (I used vegetable broth by Pacific natural foods)
125 g thread egg noodles
2 tsp sunflower oil
2 garlic cloves, crushed
1 inch piece ginger, shredded finely
1/2 tsp mushroom ketchup
1 tsp light soy sauce
125 g beansprouts
fresh coriander (cilantro) leaves to garnish
1. If you are using dried Chinese mushrooms then soak them in 300 ml of vegetable stock for at least 30 minutes. Slice the mushrooms.
2. Cook the noodles in a saucepan of boiling water for 2-3 minutes. Drain, rinse and drain again. Set aside until required.
3. Heat the oil over a high heat in a wok or large, heavy frying pan. Add the garlic and ginger, stirring. Add the mushrooms and cook over a high heat for 2 minutes stirring well.
4. Add the remaining vegetable stock with the reserved hot stock and bring to the boil. Add the mushroom ketchup and soy sauce.
5. Stir in the beansprouts and cook until tender.
6. Add noodles, cook for a minute, garnish and serve.
This dish is a lot like spinach parathas with stuffing. It took me around 40 minutes to make it. It is a little cheesy, probably next time I will replace cheese with potatoes, tofu etc. Ofcourse will let you know how it tastes :)
Ingredients:
90g / 3 oz wholemeal flour (I used wheat flour)
1 egg
150 ml natural yogurt
3 tbsp water
1 tbsp vegetable oil
200 g spinach - make puree of this
pinch of grated nutmeg
salt and pepper
fresh coriander(cilantro) sprigs to garnish
Filling:
1 tbsp vegetable oil
3 spring onions, thinly sliced
250g Ricotta
4 tbsp natural yogurt
90g Gruyere, grated (I could not find Gruyere cheese so used Sharp Cheddar as a substitute, you can use any swiss cheese in place of Gruyere)
1 egg, lightly beaten
125g unsalted cashew nuts
2 tbsp chopped fresh parsley (I used cilantro)
pinch of cayenne pepper
1. Sift the flour and salt into a bowl. Beat together the egg, yogurt, water and oil and gradually pour on to the flour, beating all the time. Stir in the spinach puree and season with pepper, nutmeg and little bit of salt
2. To make the filling, heat the oil in a pan and fry the spring onions until translucent. Remove with a slotted spoon and drain on a paper towels. Beat together the Ricotta, yogurt and half the Gruyere. Beat in the egg and stir in the cashews and parsley. Season with salt and cayenne. 
3. Heat the oil in a frying pan(I used 2 frying pans to make things faster). Pour in 3-4 tbsp of the batter and tilt the pan so that it covers the base. Cook for 3 minutes, until bubbles appear in the centre. Turn and cook the other side for 2 minutes, until lightly browned. Slide the pancake on to a warm plate, cover with foil and keep warm while you cook the rest.
4. Spread a little filling over each pancake and fold in half and then half again. Spoon the remaining filling into the opening. Grease an ovenproof dish and arrange the pancakes in a single layer. Sprinkle with the remaining cheese and cook in a preheated oven 180 degree C/ 350F for 15 minutes. Garnish and Serve.
