Recipes

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 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.

(This soup tastes Amazingggg)

2 garlic cloves, chopped
2 lemongrass stalks, chopped
1 inch piece fresh ginger root, chopped
5 scallions, sliced
1 red chile, seeded and shopped
6 1/4 cups vegetable stock
1 tablespoon chile or olive oil
1/2 cup baby corn, halved lengthwise
2 small carrots, cut into matchsticks
1 1/2 cups shredded kale
1 1/2 cups quartered button mushrooms
8 ounces fresh Chinese noodles, or 4 ounces dried
1 tablespoon dry sherry (I did not use any)
2 tablespoons soy sauce
2 tablespoons lime juice
Vegetable oil for frying
salt and pepper

1. Place the garlic, lemongrass, ginger, scallions, and chile in a food processor and blend to a coarse paste. Heat the stock in a pan with the paste until boiling. Lower the heat, cover and simmer for 30 minutes.

2. Meanwhile, heat the chile or olive oil in a wok or large skillet. Add the corn, carrots, 1 1/4 cups of the kale and cook for 5 minutes until soft. Add the mushrooms and stock mixture, and cook for 3 minutes longer. Add the noodles and cook for 2 minutes (4 if using dried noodles). Stir in the sherry, soy sauce, and lime juice, and simmer for 1 minute longer. Season to taste.

3. Heat about 3/4 inch vegetable oil in a skillet. Add a little of the remaining kale to the pan. if it sizzles, the oil is hot enough. Add the rest of the remaining kale and fry for a few seconds. Remove with a slotted spoon and drain on paper towels; it should become crisp.

4. Serve broth and noodles in bowls, topped with crisp kale.

(This tastes great with Roti)
5 tablespoons olive oil
1 large garlic clove, crushed
3 baby eggplants or 1 small eggplant, finely diced
1 red or yellow onion thinly sliced
1 large tomato, skinned and chopped
3 tablespoons sun-dried tomato paste
2 tablespoons red wine vinegar (I used balsamic vinegar)
salt and pepper
1 pound baby new potatoes, scrubbed and halved
12 ounces baby carrots, halved
3 cups shelled fava beans (I did not find these at the grocery store, so didn't use it)
4 ounces asparagus stalks

1/2 cup ripe olives
1 tablespoon capers
flat-leaf parsley leaves
crusty bread or Roti to serve

1. Heat the olive oil in a skillet. Add the garlic, eggplant, and onion, and cook over medium heat until very soft, about 10 minutes.

2. Transfer the mixture to a very large bowl and stir in the chopped tomato and sun-dried tomato paste. Add the red wine vinegar and season to taste with salt and pepper, set aside.

3. Cook the potatoes and carrots in a pan of lightly salted boiling water for about 15 minutes, until tender; drain well. Meanwhile, steam the fava beans and asparagus for about 5 minutes, until just tender.

4. While the vegetables are still hot, add them to the eggplant mixture. Stir well to coat and leave to cool for about 5 minutes before serving so they absorb the flavors of the sauce.

5. Serve sprinkled with ripe olives, capers, and parsley leaves accompanied by crusty bread - I bought all of these from the market but forgot to add :(

Sprig each of fresh cilantro, parsley and thyme (I did not use thyme)
1 celery stalk
3 tablespoons olive oil
2 onions chopped
2 carrots, chopped
5 garlic clovces, roughly chopped
1 tablespoon ground cumin
1 tablespoon paprika
2 tablespoons ground turmeric
2 1/2 cups French Lentils
2 1/2 quarts vegetable stock
Juice of 1/2 lemon
2/3 cup heavy cream
2 tablespoons Butter
salt and pepper

FOR THE LEMON YOGURT:
7 tablespoons thich plain yogurt
2 tablespoons chopped fresh cilantro
grated zest of 1 lemon

1. Tuch the herbs into the hollow side of the celery stalk and bind with string to make a bouquet garni,

2. Heat the oil in a large pan. Add the onions, carrots, garlic, and spices and saute for 5 minutes, stirring to prevent burning.

3. Add the bouquet garni, lentils and stock. Bring to a boil. Lower the heat and simmer, covered, for 40 to 45 minutes, stirring occasionally, until the lentils are tender. Discard the bouquet garni.

4. Process until smooth in a blender or food processor; you may need to do this in batches. Return to the clean pan and reheat slowly. Stir in lemon juice, cream and butter. Season.

5. Make the lemon yogurt: Mix the yogurt with half the cilantro and half the lemon zest. Divide the soup among 4 bowls and add a spoonful of the lemon yogurt to each.
Scatter the remaining cilantro and lemon zest over to serve.

(I forgot to take pictures for lot of soups I tried)

1 tablespoon olive oil
2 onion, minced
2 celery stalks, chopped
1 large potato, chopped
2 carrots, chopped
1 parsnip, chopped into large chunks
2 tablespoons mild curry paste (or garam masala)
1 tablespoon all purpose flour
4 cups vegetable stock
2 tablespoons heavy cream
salt and pepper

FOR THE GARNISH:
1 tablespoon butter
1 large onion, thinly sliced
2 tablespoons chopped fresh cilantro

1. Heat the oil in a large pan. Add the vegetables, toss well, and cook for 3 to 4 minutes until light brown.

2. Stir in the curry paste or garam masala and the flour, and stir together well. Pour the stock over and bring to a boil. Lower the heat and simmer, stirring occasionally, for 20 to 30 minutes, until the begetables are tender.

3. Meanwhile, prepare the garnish: Melt the butter in a skillet. Add the onion and slowly saute for 7 to 10 minutes until brown.

4. Stir the cream into the soup and adjust the seasoning. Serve immediately, sprinkled with the fried onion and chopped cilantro.

Ingredients

Ingredients
Sauce:
• 2 tablespoons unsalted butter
• 4 teaspoons all-purpose flour
• 1 1/4 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Pinch ground nutmeg

Lasagna:

• 1 (15-ounce) container whole milk ricotta cheese
• 1 (10-ounce) chopped spinach
• 1 cup plus 2 tablespoons grated Parmesan
• 2 ounces thinly sliced carrots, chopped
• 2 ounces thinly sliced broccoli
• 1 large egg, beaten to blend
• 3/4 teaspoon salt, plus more for salting water
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons olive oil
• 15 uncooked lasagna noodles
• 2 cups marinara sauce
• 1 cup shredded mozzarella (about 4 ounces)

Directions

1.To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

2.Preheat the oven to 450 degrees F.

3.Whisk the ricotta, spinach, 1 cup Parmesan, carrots, broccoli, egg, salt, and pepper in a medium bowl to blend.

4.Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

5.Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 5 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle.

6.Repeat with the remaining noodles and ricotta mixture. (In layers)

7.Spoon 1 cup of marinara sauce over the lasagna. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna. Cover tightly with foil.

8.Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer.

9.Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

This recipe may look long and complicated, but it isn't. This is one of those curious dishes that are much more difficult to explain than they are actually to make.

Ingredients:
a. 1 eggplant
b. 3 zucchini
c. salt and papper
d. 3 tablespoons olive oil
e. 3 red or yellow bell peppers
f. 1/2 pound cooked lasagna noodles (cooking time is specified on the packets, special pasta cooker makes it easier to cook noodles, pasta and even vegetables)
g. 4 tablespoons chopped fresh parsley
h. 1/2 cup grated parmesan cheese
i. 6 ounces fresh mozzarella cheese, thinly sliced

FOR THE TOMATO SAUCE:
You can use readymade pesto sauce, or:

a. 2 tablespoons olive oil
b. 1 onion minced
c. 2 garlic cloves, crushed
d. 1 carrot, grated
e. 2 (14 ounces) cans crushed tomatoes
f. salt and pepper
g. handful fresh basil leaves

FOR THE BECHAMEL SAUCE:

a. 4 tablespoons butter
b. 5 tablespoons all-purpose flour
c. 2.5 cups 2% milk
d. Pinch grated nutmeg

1. First make the tomato sauce. Heat the oil in a large, heavy-bottomed pan. Add the onion and garlic and saute for 3 minutes, until soft. Stir in the carrot and cook for 2 minutes longer. Add the tomatoes and season to taste. Simmer for 25 to 30 minutes, until the sauce is thick and reduced. Stir in the basil; set aside.

2. Preheat the oven to 425 degrees F. Cut the eggplant and zucchini lengthwise into one-fourth inch slices. Brush with some olive oil, sprinkle with a little salt, and place on a baking sheet. Bake for 15 to 20 minutes, until brown and soft. At the same time, bake the peppers whole for 15 to 20 minutes, until the skins are lightly charred and wrinkled. After removing them from the oven, place the peppers in a paper bag until completely cool. Halve them, remove skin and seeds, and cut the flesh into wide strips.

3. To make the bechamel sauce, first melt the butter in a heavy-bottomed saucepan. Then stir in the flour and cook, stirring, over low heat. Remove from the heat and gradually pour in the milk, stirring constantly with a balloon whisk or wooden spoon. Return to the heat and continue stirring for about 5 minutes until the sauce thickens. Stir in the nutmeg and season well. Remove from the heat; set aside.

4.To assemble the lasagna, spoon about half of the tomato sauce into the bottom of a 8 X 10 inch lasagna dish. Arrange about one-third of the lasagna noodles in a single layer on top.

5. Preheat the oven to 450 degrees F. Cover the lasagna with half of the eggplant and sprinkle with a little parsley. Add half the peppers and zucchini. Spoon one-third of the bechamel sauce on top and sprinkle with one-third of the Parmesan and mozzarella cheese.

6. Repeat with another third of the pasta, the remaining tomato sauce and vegetables, and another third of the bechamel sauce and cheeses. Finally, top with the remaining pasta, bechamel sauce, and cheeses.

7. Cover with foil and bake for 25 to 30 minutes. Remove the foil and bake for 10 minutes longer until golden brown and bubbling.