VEGETABLE CURRY

Ingredients:

2 large onions, finely chopped
2 tbsp. oil
1 tsp. cumin seeds
1 tsp. mustard seeds (the black kind, if possible)
8 medium potatoes, quartered
1 1/2 tsp. fresh ginger, crushed
1 large garlic clove, crushed
1 tbsp. cumin
1 tbsp. coriander, crushed
2 chili peppers or 1 tsp. cayenne pepper
1/2 tsp. turmeric
1 tsp. salt
4 cinnamon sticks
6 cloves
4 oz. tomato paste
1/2 lb. green beans
1/2 of a small cauliflower
1 medium eggplant
1/2 lb. fresh green peas, shelled
1 bunch of fresh leafy greens (kale, spinach, collards, etc.)
1/2 cup dry chickpeas, cooked (optional)

Directions:

Pre-heat oven to 350 degrees.

In a large heavy skillet or pot, in moderately hot oil, brown the onion along with the cumin seeds and mustard seeds.

Add the potato pieces (peeling is optional). Stir to coat each piece with the spices. Now add the remaining spices and continue to stir for several minutes.

Thin the tomato paste with about 2/3 cup of water. Stir into the pot.

Add vegetables, one type at a time, cooking for a minute or so between each addition. Put in the cooked chickpeas last.

If your pot is not oven-proof, transfer mixture to one that is. Cover with a lid or seal with foil and bake for about 45 minutes, checking after the first 20 minutes.

The consistency should be rather thick. Add liquid if necessary to prevent burning. Stir occasionally to prevent sticking.

Serves 6.

STRAWBERRIES ROMANOV

Ingredients:

· 1 large orange
· 50 gms (2 oz) caster sugar
· 450 gms (1 lb) small strawberries
· 3 tbls blue Curacao
· 150 ml (1/4 pt) double cream
· 150 ml (1/4 pt) yogurt

Directions:

Use a potato peeler to thinly pare the zest from the orange. Cut the zest into long, very thin strips.

Put the sugar, the juice of the orange, 150 ml (1/4 pt) water and zest into a heavy-based saucepan and simmer very slowly until the zest is clear and candied, and the syrup is as thick as runny honey.

Hull al but 4 of the strawberries, which should be set aside for decoration. Put the rest into a bowl, add the curacao and the strained syrup. Leave to marinate for 2 hours.

Keep the candied orange zest to be used for decoration.

Drain the strawberries, reserving the liquid, and divide them between 4 large glasses or bowls.

Whip the cream stiffly and fold in the yogurt and the reserved juices from the strawberries.

Spoon on top of the strawberries.

Decorate with unhulled fanned strawberries and the candied orange zest.

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