Ingredients - 2 Leeks.   1 litre Vegetable Stock.
3 Onions.   Olive Oil.
1 tspn Dill Seeds.  Salt and Pepper.
Method -
Chop leeks and onions, heat oil in a large saucepan. Add leeks and onions and fry lightly, do not brown. When leeks and onions have started to soften add vegetable stock. Bring to boil and then reduce to a simmer. Add dill seeds and also salt and pepper, to taste. Allow to simmer until leeks and onions have softened. Add more water/stock if the soup reduces too much.
Taste, adjust seasonings if necessary, serve hot with crusty bread.

Ingredients - 400g Red Lentils   1 tspn Ground Cumin.
1 Onion.    Salt and Black Pepper.
1 Carrot.    2 Garlic Cloves.
1 tspn Ground Turmeric.  1 tblspn Olive Oil.
Method -
Dice the onion and carrot finely. Heat the oil in a saucepan, crush the garlic and fry lightly. Do not allow to brown or the flavour of the soup will be bitter. Add the lentils, onion, carrot, turmeric and cumin, cover with water and bring to the boil. Reduce the heat and simmer gently, stirring occasionally, for 20 minutes or until the lentils have softened. Season with salt and pepper, to taste.

Ingredients - 500g Gravy Beef.   1 litre Beef Stock.
1 large Onion.   2 tblspn Vinegar.
2 Carrots.    Plain Flour.
1 small Swede.   1 tspn Ground Cumin.
1 Parsnip.    Salt and Black Pepper.
1 small Turnip.   2 tblspn Olive Oil.
Method -
Dice beef and remove most of the fat. Cut all the vegetables into an even dice. Heat the oil in a large saucepan, add the onions and fry until they begin to soften and brown. Add the meat and brown evenly all over. Add the remaining vegetables and stir through until they are coated with the oil and meat juices. Add stock, vinegar, spices, salt and pepper. Bring to the boil, reduce heat and simmer, stirring occasionally, until the meat is tender. Add more water if mixture reduces too much. When meat is tender, adjust the seasonings to taste, thicken the gravy with flour and serve.

Ingredients - 1 Boiling Chicken.   1 litre Chicken Stock.
3 Onions.    1/2 tspn Ground Cinnamon.
1 Leek.    1/2 tspn Ground Coriander.
2 Carrots.    1 tspn Dried Mint.
2 Eggplants.    1tblspn Fresh Ginger.
1 small Lemon.   2 tblspn Olive Oil.
Salt.
Method -
Wash eggplants, makes 1cm deep slits lengthwise and rub in salt. Leave for 30 minutes, rinse lightly and pat dry. Slice eggplants and fry in oil until partly cooked. Dice the onions, leek and carrots. Put the stock into a large saucepan over medium heat and add the vegetables. Joint the chicken and add to the stock along with all the spices and the finely chopped fresh ginger. Simmer gently until chicken is tender. When the chicken is almost cooked, finely dice the lemon and add to stew. Continue to simmer gently, stirring occasionally, until the liquid has reduced slightly and is beginning to thicken.

Ingredients - 500g Smoked Cod.   2 tblspn Plain Flour.         1 Onion.    1 tblspn Butter.
1/2 litre Milk.    1 tblspn Fresh Parsley.
1 small Lemon.   Salt and Pepper.
Method -
Chop onion. Melt butter in a saucepan, add onion and cook until soft. Stir in sifted flour and cook for 1 minute, stirring constantly. Add milk a little at a time, stirring constantly, until the sauce reaches the desired consistency. Reduce the heat. Add lemon juice and salt and pepper, to taste. Cut the cod into large pieces and add to the sauce. Finely chop and add the parsley. Finely slice 1/2 remaining lemon rind and stir through gently. Simmer gently for 15 minutes or until the cod is heated right through. Serve.

Ingredients - 1/2 Cabbage.    1 Carrot.
1 Onion.    1 litre Vegetable Stock.
1 Swede.       1/4 tspn Ground Cardamon.
1 Leek.    1/4 tspn Ground Coriander.
Salt.     Honey. [optional]
Method -
Slice the cabbage and thinly slice the remaining vegetables. Place in a large pot with the stock and bring to the boil. Reduce the heat and simmer. Stir in the cardamon and coriander. Add the salt, to taste. For a slightly sweeter dish, add a little honey. Simmer until the vegetables are tender but still firm.

Ingredients - 1 large tin Pear Halves.  300ml Cream
Carob Powder.
Method -
Whip the cream, adding the carob powder gradually until the desired colour and taste is reached and the cream has thickened. Place pears on a serving dish and spoon the carob cream into the centre cavity. Serve.

Ingredients - 1 cup Rice.     Honey.
1/2 tspn Ground Cinnamon.  1/2 tspn ground Cloves.
Assorted Dried Fruits - Sultanas, Dates, Apricots, Raisins, Prunes.
Method -
Wash the rice and put into a saucepan. Cover with water and bring to a rolling boil. Reduce heat and simmer until the rice begins to soften. Add some of the milk and continue to simmer. Chop dried fruits and add to the mix. Stir with the through the spices. Add honey to taste. Add more milk until mixture reaches the desired thickness. Continue to simmer, being careful not to let the mixture catch or burn, until the rice is cooked and the fruits have softened. Add more milk if the mixture becomes too thick.
NB - The amounts and the fruits used in this dish depend, to a large extent, on personal preference and taste.

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This page was last update on the 4th June 2004

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