Recipes

1/2 Cup (100g) lentils
200g fusilli
1 bunch green onions
4 young carrots
1 red bell pepper
1 bunch chives
1 tbs red wine vinegar
2 tbs balsamic vinegar
black pepper
1/2 teaspoon hot paparika
1/4 cup olive oil
4 teaspoons creme fraiche (or sour cream)

1. Cover lentils with plenty of water, bring to boil, and cook over medium heat 25 to 35 minutes until tender but not mushy.

2. For fusilli, bring plenty of water to boil. Add salt and fusilli and cook according to package directions until tender but sill firm. Rinse with cold water and drain.

3. Clean green onions, wash and chop finely. Peel carrots and cut into thin strips. Clean pepper and cut into thin strips. Cut chives into thin rings.

4. Mix vinegars with salt, pepper and paparika. Whisk in oil. Drain lentils and mix with fusilli, vegetables and dressing. Season and spoon onto plates. Serve garnished with a teaspoon of creme fraiche.

Easy to make and yummy to taste -

BEANS
2 tbsp olive oil
1 Onion finely chopped
2 garlic cloves crushed
1 green chilli, chopped
400g can red kidney beans, drained
400g an pinto beans, drained
2 tbsp chopped coriander
150ml vegetable stock
8 tortillas (wheat or plain flour)
25g vegetarian Cheddar Cheese, grated
Salt and Pepper

RELISH
4 Spring onions
1 red onion
1 green chilli, chopped
1 tbsp garlic wine Vinegar
1 tbsp caster sugar
1 tomato, chopped

Very rarely I comply to the Vinegar choice specified in the original recipes, probably I should start sticking to what the recipe says, I generally use whatever is available at home rather than buying 100 different varieties of vinegar

Instead of using the canned beans I used fresh beans, soaked them overnight and used pressure cooker to boil them until tender.

1. Heat the oil for the beans in a large frying pan. Add the onion and saute for 3-5 minutes until softened. Add the garlic and chilli and cook for 1 minute.

2. Mash the beans with a potato masher and stir into the pan with the coriander.

3. Stir in the stock and cook the beans, stirring for 5 minutes until soft and pulpy.

4. Place the tortillas on a frying pan and warm them from both sides (you can also place them on a baking sheet and heat through in a warm oven for 1-2 minutes). Mix the relish ingredients together.

5. Spoon the beans into a serving dish and top with the cheese. Season well.

6. you can either roll the tortillas and serve with the beans or stuff the beans, relish in the tortillas and roll them.

The original recipe was for Jerusalem artichoke soup. I couldn't find it in the market so replaced it with sweet potatos. Soups are filling, healthy and a great food option if you are watching your weight.

650g Sweet Potatoes or Jerusalem Artichokes
5 tbsp Orange Juice
25g butter
1 leek chopped
1 garlic clove, crushed
300 ml vegetable stock
150 ml milk
2 tbsp chopped coriander
150ml natural yogurt
grated orange rind to garnish

1. Rinse the potatoes place them in a large saucepan (I used pressure cooker), add enough water to cover, bring to the boil until they are tender. Drain the sweet potatoes and leave them to cool.

2. Peel the potatoes and mash the flesh with potato masher.

3. Melt the butter in a large saucepan and saute the leek and garlic until leek softens.

4. Stir the potato flesh, stock, milk and orage juice. Bring the soup to a boil. Simmer for 2-3 minutes.

5. Reserving a few pieces of leek transfer the remainder of the soup to a food processor and blend for 1 minute until smooth.

6. Return the coup to a clean saucepan and stir in the reserved leeks, corander and yogurt.

7. Transfer to individual soup bowls, garnish with orange rind and serve.

Body is the only thing that we have from the time we are born till the time we die. Take proper care of it, treat it with respect, don't add poisons to it. Give it the right amount of exercise and nutritious food.
Eating right, staying active, and maintaining a healthy weight are the primary objectives of a devoted health conscious community.

450g spinach
2 tbs water
4 eggs beaten
2 tbsp single cream
2 garlic cloves, crushed
50g sweetcorn
1 celery stick, chopped
1 red chilli chopped
2 tomatoes, seeded and diced
2 tbsp olive oil
2 tbsp butter
25g pecan net halves
2 tbsp grated Pecorino Cheese
25g Fontina Cheese, cubed
a pinch of paprika

1. Cook the spinach in water for 5 minutes.Drain thoroughly and dry on absorbent kitchen paper.

2. Beat the eggs in a bowl and stir in the spinach, cream, garlic, sweetcorn, celery, chilli and tomato.

3. Heat the oil and butter in a frying pan.

4. Spoon the egg mixture into the fying pan and sprinkle with the pecan nut halves. Pecorino and Fontina cheeses and paprika. Cook without stirrig over a medium heat for 5-7 minutes or until the underside of the frittata is brown.

5. Invert the frittata and cook the other side for 2-3 minutes. Serve the frittata straight from the frying pan.

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.

8 sheets phyllo pastry dough, each about 13 * 7 inches
5 tablespoons butter, melted
6 ounces soft, rindless goat cheese
1/2 cup roughly chopped mixed shelled hazalnuts and pistachio nuts (I did not add these)
salt and pepper

For the Beet Dressing:
1/3 cup chopped cooked beet
1/4 teaspoon dijon mustard
1 tablespoon red-wine vinegar
1/2 teaspoon sugar
4 tablespoons olive oil

For the sweet and sour Leeks
4 tablespoons olive oil
2 garlic cloves, crushed
2 teaspoons sugar
2 ponunds leeks, trimmed, cleaned, cut in half lengthwise and then into chunks
Juice of 1 lemon

For the Tomato Garnish
1 tomato
2 tablespoons olive oil
2 teaspoons mixed fresh herbs, such as flat leafed parsley, thyme and oregano

1. Working quickly before the dough dries and keeping all but the sheet you are working on under a damp dish towel, place a sheet of phyllo on a flat surface and brush it all over with a little of the melted butter. Place the second sheet on top and cut in half to make 2 squares. Brush one with little more butter and place the other stack on top at an angle to create an 8 pointed star. Butter the top layer of dough; repeat to make 4 stacked dough stars.
{Honestly I did not waste time to create the star and all, you can try it though if you want to serve it to guests.}

2. cut the goat cheese into 4 equal pieces and shape each piece into a ball. Place a cheese ball in the middle of each phyllo star. Sprinkle the nuts over and season. Bring together the corners of each star and twist to make a bundle. Place on a cookie sheet and brush with the remaining butter. Chill until required.

3.Preheat the oven to 400 degrees F. To make the beet dressing, place all the ingredients in a food processor with 3 tablespoons water and blend until smooth; set aside until required.

4. To make the sweet and sour leeks, heat the oil in a large pan. Add the garlic and sugar, and stir until the sugar caramelizes. Add the leeks and sprinkle with the lemon juice. Cover and simmer for 4 to 5 minutes.

5. Meanwhile, bake the phyllo bundles for 5 minutes until golden and crisp at the edges.

6. To make the tomato garnish, first cut the tomato into quarters and scoop out the seeds. Then run a sharp knife underneath the flesh of the each tomato quarter to remove the skin. Cut each quarter into 4 strips and toss in the oil and herbs.

7. To assemble, place a small mound of the leeks in the middle of each plate and place a goat cheese bundle on top. Spoon around the beet dressing and decorate each plate with the tomato garnish.

1. 12 ounces zucchini
2. salt and pepper
3. 1 pound potatoes
4. 3/4 carrots
5. 1 green chile
6. 1 scallion
7. 2 tablespoons plain yogurt
8. Flour for dusting
9. vegetable oil for frying

FOR THE SPICY TOMATO CHUTNEY:
1. 4 tomatoes
2. 1 to 2 red chiles
3. 2 tablespoons chopped fresh mint
4. 1 tablespoon cider Vinegar
5. pinch sea salt

1. First make the chutney. Roughly chop the tomatoes and mince the chiles. Mix both with the mint, vinegar, and salt; set aside until ready to serve.

2. To make the patties, first grate the zucchini and sprinkle them with salt; set aside for 30 minutes to draw out some of the watery juices. Meanwhile, boil the sweet potatoes until tender; drain and mash them. Grate the carrots. Seed and chop the chile. Slice the scallion. Rinse the zucchini, drain well, and pat dry.

3. Mix the vegetables, yogurt, and salt and pepper in a bowl. With floured handds, shape the mixture into 8 patties.

4.Heat a shallow layer of oil in a heavy-bottomed skillet. Add the patties and fry for 4 minutes on each side. {I baked them at temp 400}

5. Serve the patties with the spicy chutney.

1 large or 2 small eggplants
2 pounds tomatoes
1/2 garlic bulb, halved vertically, top trimmed but cloves left unseparated
2 red chiles
2 tablespoons honey
6 tablespoons honey
salt and pepper
1 cup dried cannelini beans, cooked or 1 can (14 ounces)
generours pinch saffron threads
2 tablespoons red wine vinegar (I used balsamic vinegar)
1 heaped tablespoon minced fresh parsley

1. Preheat the over to 325 degree F. Cut the eggplant into 2 inch thick slices; quarter the slices, cut a cone from the top of each tomato to remove the core. Cut the tomatoes in half or quarter if large.

2. Arrange the eggplant pieces, tomatoes, garlic, and chiles in a roasting pan. Drizzle the honey and olive oil over, and season with salt and pepper. Roast for 1.5 hours, basting occasionally.

3. Remove and discard the chiles. Squeeze the garlic from skin back into the vegetables. Spoon the vegetables into a serving dish, leaving the juices in the pan. Plunge the cannellini beans into boiling water until hot; drain and pat dry. Add the beans to the vegetables and stir well.

4. Grind the saffron in a mortar, then blend with 2 tablespoons of boiling water. Add to the roasting pan with the vinegar and stir until blended. Season to taste. Pour over the vegetables and beans. Scatter the aprsley over and serve warm.

3 ounces mixed salad greens
1 large red onion, minced
6 tablespoons finely chopped flat-leafed parsley
6 tablespoons finely chopped cilantro leaves
2 large ripe tomatoes, chopped
1 cup cooked pasta (pennne)

FOR THE VINAIGRETTE:
2/3 cup extra-virgin olive oil
Juice of 1 large lime, or 2 tablespoons fresh lemon juice
2 garlic cloves, finely chopped
1 teaspoon mustard
salt and pepper
Pinch red pepper flakes

For the garnish:
Ripe Olives
Sprigs Mint

1. First make the vinaigrette, In a small bowl, whisk together the oil, citrus juice, chopped garlic, and mustardl Season with plenty of salt, pepper, and red pepper flakes; set aside.

2. Tear the salad leaves into small pieces and put in a bowl. Stir in the onion, tomatoes, pasta, parsley, and cilantro. Spoon the vinaigrette over, toss, cover with plastic wrap, and chill until required.

3. Add the vinaigrette and garnish with mint and olives.

4 cups penne or rigatoni
salt and pepper
1 small red onion, finely chopped
1 red chile, seeded and minced
1 pound ripe tomatoes, chopped
6 tablespoons olive oil
8 ounces fresh buffalo mozzarella, chopped (I used cows'-milk substitute mozzarella)
handful fresh basil or mint leaves
1/2 cup black olives

1. Cook the pasta in a large pan of boiling salted water for 10 to 12 minutes until just al dente, stirring from time to time.

2. Meanwhile, in a large bowl, mix together the onion, chile and tomatoes. Season with plenty of salt and pepper, then stir in the oil.

3. Drain the pasta and add it to the tomato mixture, together with the mozzarella, basil and olives. Stir well and serve immediately.

1 pound baking potatoes, such as Idahos
2 garlic cloves, peeled and sliced (I used just one)
4 rosemary sprigs, or 1 teaspoon dried (I used garam masala instead)
2 tablespoons olive oil
salt and pepper (used chilli powder)
2 eggs

1. Preheat the oven to 425 degrees F. Cut the potatoes into thich French fries.

2. Add the French fries to a roasting pan (a nonstick pan is best). Sprinkle the sliced garlic over. Strip the reosemary needles from the sprigs and sprinkle the needles over. Drizzle with the olive oil and season. Toss to coat the French fries in the oil and all the flavorings.

3. Bake for 35 to 40 minutes until the French fries are just cooked and golden in color, shaking the pan about halfway through.

4. Make 2 gaps in the fries and break an egg into each gap. Return to the oven for 3 to 5 minutes until the eggs are cooked to your liking.

2/3 cup white wine vinegar (I used white vinegar)
4 eggs
Handful each arugula and baby spinach leaves
1 tablespoon olive oil

FOR THE POTATO SALAD:
1 pound new potatoes
1 tablespoon olive oil
Juice of 1 lime
1 tablespoon minced shallot
2-3 tablespoons creme fraiche or sour cream - I bought this and forgot to add :(

FOR THE GREEN BUTTER:
1/2 cup finely shredded sorrel leaves or 1 tablespoon chopped tarragon
4 tablespoons butter, softened
Squeeze fresh lemoon juice (a little more if you are using terragon)
Coarse sea salt and pepper

1. Bring a large pan of water to a simmer and add the vinegar. One at a time, break the eggs into a cup and slowly slip them into the pan; cook for 3 minutes. Using a slotted spoon, transfer immediately to a bowl of ice water.

2. To make the potato salad, first boil the potatoes for about 15 minutes until tender. Then drain, peel, and mash roughly with a fork. Stir in remaining ingredients and season; mix well.

3. To make the green butter, mash the herbs with the butter, lemon juice, and salt and pepper; set aside (do not chill)

4. Sit a 3-inch ring mold on each plate and spoon in the potato, pressing down well (or spoon a neat mound on the plate). Toss the arugula and spinach in the olive oil and season. Lay across the potato or scatter around the edge.

5. Bring a pan of water to a simmer. Remove the eggs from the ice water and carefully neaten with scissors. Plunge into the simmering water for 1 minute to reheat. Sit them on the potato salad and spoon the butter over. Serve sprinkled with salt.

1/2 pound green or runner beans
1/2 pound French-style green beans, halved (I used Corn)
3 cups shelled fava beans or fresh peas (I used butter beans)
8 radishes halved
1 tablespoon snipped fresh chives
Juice of 1 small orange
3 tbsp olive oil
1 tbsp sesame oil
salt and pepper
2/3 cup plain yogurt
Fresh mint

1. Trim the green or runner beans and remove the strings, cut into 1 inch slices. Cook in boiling, salted water for 4 minutes. Add the french-style beans and fava beans or peas and cook for 4 minutes, or until just tender; drain and refresh in cold water. (I used the combination of butter beans, green beans and corn)

2. Put the beans in a large bowl. Add the radishes and chives. Mix together the orange juice, oils, salt and pepper. Pour this over the vegetables and toss.

3. Mix together the yogurt and mint. Divide the bean salad among plates and spoon the citrus dressing on top.

Ingredients
• 7 large eggs, hard boiled and peeled
• 1/4 cup mayonnaise
• 1 1/2 tablespoons sweet pickle relish
• 1 teaspoon prepared mustard
• Salt and pepper, for taste
• Paprika, for garnishing
• Sweet gherkin pickles sliced, for garnishing
• Pimentos, for garnishing
Directions
1.Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.

2.Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.

3.Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.

(This cake is too sticky, but tastes great)

4 pears, peeled
100g soft light brown sugar
4 tbsp milk
200g plain flour
2 tsp baking powder
2 tbsp clear honey, plus extra to drizzle
2 tsp ground cinnamon (I do not like cinnamon flavor so I added a pinch)
2 egg whites

1. Grease and line the base of a 20 cm/ 8 inch cake tin

2. Put 1 pear in a food processor with 2 tablespoons of water and blend until almost smooth. Transfer to a mixing bowl.

3. Sieve in the flour and baking powder. Beat in the sugar, milk, honey and cinnamon and mix well.

4. Chop all but one of the remaining pears and add to the mixture.

5. Whisk the egg whites until stiff peaks form and gently fold into the mixture until fully incorporated.

6. Slice the remaining pear and arrange in a fan pattern on the base of the tin.

7. Spoon the cake mixture into the tin and cook in a preheated oven 300 degreeF for 1.5 hour or until cooked through.

8. Remove the cake from the oven and leave to cook in the tin for 10 minutes.

9. Turn the cake out on to a wire cooling rack and drizzle with honey, leave to cool completely then cut into slices to serve.

(This pudding tastes good only when it is hot, just out from oven)

50g vegetarian margarine (margarine has a specific smell and taste to it, different than normal butter, some people might not like it or find it strong)

75 g soft light brown sugar
2 eggs, beaten
350 ml milk
50g chopped walnuts (I used cashew instead of walnuts)
40g plain flour
2 tbsp cocoa powder
icing sugar and cocoa, to dust

1. Lightly grease a 1 litre ovenproof dish.

2. Cream the margarine and sugar until fluffy and beat in the eggs.

3. Gradually stir in the milk and add the walnuts.

4. Sieve the flour and cocoa powder into the mixture and fold in gently until well mixed.

5. Spoon the mixture into the dish and cook in a preheated oven at 350 degree F, for 35 to 40 minutes or until the sponge is cooked. Dust with icing sugar and cocoa powder and serve.

1 tbsp vegetable oil
1 red onion, halved and sliced
100 g potato diced
1 carrot, diced
1 leek sliced
1 green chilli, sliced
3 garlic cloves, crushed
1 tsp ground coriander
1 litre vegetable stock
450 g mixed canned beans, such as red kidney, borlotti, black eye drained
salt and pepper
2 tbsp chopped coriander, to garnish

1. Heat the oil in a large saucepan and add the onion, potato, carrot and leek. Saute for 2 minutes, stirring, until slightly softened. Add the chilli and garlic and cook for a further 1 minute.

2. stir in the ground coriander, chilli powder and the stock. Bring to the boil, reduce the heat and cook for 20 minutes or until the vegetables are tender.

3. Stir in the beans, season well and cook for a further 10 minutes. Garnish with chopped coriander and serve.