Monthly Archives: June 2012

Ratatouille, 2nd recipe

MAIN COURSE In this recipe the aubergines stay whole, in recipe three they become a pulp. Ingredients 2 aubergines, diced 3 Tblsp oil 2 large onions, sliced 2 red or green capsicums, sliced 4 tomatoes, sliced 1 clove garlic, crushed … Continue reading

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Ratatouille and Garlic Bread

MAIN COURSE Dear Margaret, thank you for asking me for a ratatouille recipe. What an oversight on my part as I have 3 ratatouille recipes! This is my Mother’s recipe and she use to serve it with garlic bread; she … Continue reading

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Rice Soup

SOUP Ingredients 4 ozs 125 gms long grain rice 1 Tblsp oil 2 pts 1 Lt vegetable stock 1 Tblsp yeast extract 1 carrot 1 leek 1 stick celery salt and pepper Method Heat the oil and fry the rice … Continue reading

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Lentil and Vegetable Stew

MAIN COURSE Ingredients 8 ozs 225 gms lentils, soaked overnight and drained 1 pt 600 mls water 2 potatoes, peeled and diced 8 ozs 225 gms courgettes or marrow, cubed 8 ozs 225 gms leeks, sliced 1 stalk of celery, … Continue reading

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Tofu Kebabs

MAIN COURSE Ingredients 2 lbs 1 Kg firm tofu, patted dry and cut into 1 inch 2.5 cms cubes 3 Tblsp mustard 2 Tblsp olive oil 1/2 tsp sage 2 tblsp vinegar 1/2 tsp rosemary 2 cloves garlic, chopped salt … Continue reading

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Balouza

DESSERT An old English recipe. Ingredients 4 ozs 125 gms cornflour 2 pts 1200 mls water 8 ozs 225 gms sugar 5 fl ozs 150 mls orange blossom or rose water 2 ozs 50 gms almonds, blanched and chopped Method … Continue reading

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Sweetcorn ‘Braai”

BARBECUE This recipe was served to me while we where in South Africa. Ingredients 4 sweetcorn cobs in their husks salt and pepper 2 ozs 50 gms vegan margarine Method Pull back the husks and remove the hairs from the … Continue reading

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Mushroom and Pasta Soup

SOUP Ingredients 3 ozs 75 gms wholemeal pasta 2 stalks of celery, sliced 1 1/2 pts 1 Lt vegetable stock 8 ozs 225 gms mushrooms, quartered 2 tomatoes, skinned and quartered salt and pepper celery leaves Method Cook the pasta … Continue reading

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Onions and Peas

Vegetable Dish This recipe came from Nurit on Kaliah Kibbutz, Israel. The onions are better steamed whole in their skins. Ingredients 12 small onions 1 lb 450 gms peas 2 Tblsp olive oil 1 Tblsp parsley 4 spripgs of mint … Continue reading

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Tomato Puree

SAUCE Ingredients 2 large ripe tomatoes, chopped 2 onions, chopped 1 red pepper, deseeded and chopped 1/2 cup red wine, use a wine you like to drink Method Combine all the ingredients in a pan and bring to the boil. … Continue reading

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