SPICED RUM
3 cinnamon sticks
6 cloves
1 tsp. grated ginger
1 smashed cardamom pod
In a large jar, include: cinnamon, cloves, ginger and cardmom. Fill the jar with dark rum. Place in a dark area and let rest for 7 - 10 days. Strain through a cheesecloth before serving or giving as a gift.
BEAN AND FRESH HERB DIP
1 can cannelloni beans.
2 chop'd garlic
1 tbl. lemon juice
1/2 tsp. ea. chop'd rosemary, and parsley
Rinse and drain cannelloni. Blanch garlic in water to soften. Mash together cannelloni and garlic, add all ingredience and continue mashing until well blended. Serve with crusty bread.
WILDER CURRIED LENTIL SOUP
2 tbl. oil
1 finely chop'd onion
1 tbl. crushed garlic
2 tbl. mild curry paste
1 c. red Lentils
1 litre Vegetable broth (stock)
2 c. (any) mixed vegetable
2 c. spinach (fresh)
Heat oil in a large pan. Add onion cook for 3 min. Add garlic and cook til golden brown. Add curry paste and cook til fragrant. Add lentil, vegetable broth. Simmer for 10-15 min. Stir in all vegetables. Cook 5 more min. *Option: serve topped with Yogurt and Cashews.