Garden Gang Soup

1 teacup chopped spring onions with leaves
300 grams tender green peas (with skin)
1 onion chopped
1 teacup chopped cabbage
1 tbsp cornflour (optional)
3 teacups milk
2 tsp butter
salt and pepper to taste

Method:
Heat the butter and fry the spring onions, green peas and onions for a few minutes.
Add the cabbage and 3 ups of water and cook till vegetables are cooked.
Blend the mixture in a food processor and strain the soup.
Mix the cornflour and milk and add it to the soup. Boil for 5 minutes , stirring occasionally.
Add salt and pepper and bring to a boil.
Serve hot with croutons.

Chillied Cheese on toast

4 slices from a ciabatta loaf (cut at an angle )
bunch spring onions, finely sliced
100g cherry tomatoes, quartered
100g vegetarian gruyere, grated
1 tsp dried chilli flakes
splash of lancashire sauce (optional)

Method:
1. Heat grill to high , put the bread onto a baking sheet , then grill until just golden on both sides.
2. Mix the onions, tomatoes, cheese and chilli flakes in a bowl, then scoop onto the toast. Shake over a little worcestershire sauce and grill agin until golden and melted. Serve with a green salad.

Japanese Tofu noodle bowl

3 tbsp Dark soy sauce
2 tbsp seasoned rice vinegar
1 tbsp mirin or (2 tsp castor sugar)
200g firm tofu, drained , patted dry and cut into 8 cubes
cornflour for coating
oil for frying
1 bunch asparagus, base of stalks snapped off, cut diagonally into 4 pieces
50 g frozen edamame beans
50g frozen peas
small piece ginger grated
400 g pack straight to wok udon noodles
coriander leaves
chilli oil , to serve

Method:

1. Combine the soy sauce, vinegar and mirin (or sugar) in a shallow bowl and stir until dissolved. Place the tofu in the marinade and turn to coat. Leave to absorb the flavours for 30 min or more. (if marinating for several hours keep in the fridge)
2. When ready to cook , turn the oven on low, scatter the cornflour over a plate. Remove the tofu from the marinade, reserving the marinade, and roll in the cornflour pan over a medium-high heat and add enough oil to cover the base of the pan. Fry the tofu until dark golden and crisp all over. Drain on kitchen paper , then keep war min the oven.
3. Place 1 litre water in a medium saucepan with the reserved marinade and bring to the boil. Add the asparagus, edamame beans, peas, ginger and noodles and return to boil. Simmer until the vegetables are just tender, about 5- 7 min. Divide into four bowls and place 2 tofu cubed in each. Top with coriander leaves and serve drizzled with a little chilli oil.

Pasta Salad with Sun dried tomatoes

For the salad
1 cup shell /butterfly pasta
3 spring onions, finely chopped
1/4 cup sun dried tomatoes , soaked and cut into strips (soaked for 20 -25 min)
1/2 cup peas and corn , boiled
1 tbsp oregano
1 cup fresh spinach leaves, cleaned and shredded
4 tbsp pine nuts , toasted

For the Dressing
1/4 cup Olive oil
2 tbsp  wine vinegar
1 tsp Balsamic vinegar
1 clove garlic crushed
1 tsp Raw sugar
salt and pepper to taste

Method
Cook the pasta in a large pan of boiling water until tender. Drain rince in cold water and transfer to a large salad bowl. Add the onions, tomatoes, peas , corn , spinach, oregano and basil to the pasta and chill until ready to serve. To make the dressing, combine all the ing and whisk . pour the dressing over the salad toss well sprinkle pine nuts over it and serve immediately.

Spinach & Orange Salad

225 g Spinach Leaves
2 large orange
1/2 red onion

Dressing
3 tbsp olive oil
2 tbsp freshly squeezed orange juice
2 tsp lemon juice
1 tsp clear honey
1/2 tsp wholegrain mustard
salt and pepper to taste

Method

Wash the spinach, dry them on a kitchen towel and tear the larger leaves into smaller pieces.
Peel the oranges and remove into segments clean them .Chop the onions.

Miv the spinach and orange and sprinkle the onions on top .
Whisk all the ing of the dressing and pour over the leaves and mix well. Serve immediately.

Crunchy watercress, cucumber & radish salad

1 Cucumber
2 x 100 g bags watercress (or salad leaves)
2 x 150 g baby radish , halved if large

For the Dressing
6 tbsp natural yogurt
1 tbsp white wine vinegar
1 tsp dijon mustard
1 clove garlic crushed
1 sprig dill leaves only chopped

Method:

To make the dressing whisk together all the ingredients , then season. This can be kept in the fridge for up to 2 days.

Peel the cucumber into long, thin strips with a vegetable peeler, discarding the seeded section. Put the watercress, cucumber and radishes in a bowl . Drizzle with the dressing just before serving.

Guacamole Salad

1 cups Boiled Red Kidney Beans
2 Cups sweet corn (green giant will do)
1 cup spring onions chopped
1/2 cup lettuce leaves chopped
1/2 cup spinach chopped
few tortilla chips

Dressing
1 ripe avocado peeled and cut into pieces
1 tomato deseesed and chopped
1 tbsp vinegar
2 tbsp olive oil
1/2 tsp salt

Method:

Mix all the ingredients of salad in a large bowl. put all the ing of the dressing into a mixer and blend well..pour on top of the salad and mix well.. sprinkle the chips on top.

Milanaise Soup (serves 6/7)

For Stock : 3 onions, 3 Potatoes, 3 tomatoes                      

For Toppings : 1 finely chopped onion, 1 teacup finely chopped cabbage, 1 large chopped tomato, 2 tbsp boiled macaroni, 1 small can (225g) baked beans, 1 tbsp finely chopped basil leaves, 2 tbsp olive oil, salt and pepper to taste, cheese to sprinkle, 1/2 tsp chilli powder.

Method : Cut the vegetables into big pieces and add 7 cups of water and cook in a pressure cooker. When cooked blend and strain.

Heat oil and fry the onions for 1 min. Add the cabbage and chilli powder and fry for a min. Add the stock and simmer for 5-7 min.. Add the rest of the vegetables salt and pepper and boil for another 5-7 minutes..

Serve hot with grated cheese.

Thai Hot and Sour Soup

For Stock : 3 Cups chopped cabbage, 2 sticks celery, 6-7 sticks lemon grass, 5 cups of water

For Soup : 3 tbsp water chestnuts (optional), 1 tbsp thin strips of ginger, 1 medium carrot cut into 1'' diagonal strips, 10-12 baby corn cut diagonally , 2 tbsp basil leaves, 3-4 lemon leaves, 8-10 button mushrooms cut into chunks, 1 tbsp lemon juice, 1/2 cup roasted peanuts finely ground to paste, 1 tbsp oil, salt to taste.

For Paste : 3 cloves garlic, 1 cup chopped coriander, 4-5 peppercorns

Method: Put all the ing under stock in a cooker , give 3-4 whistles. Strain the stock and keep aside.
In a pan put oil and fry the paste for 1-2 min . Add all the other vegetables and fry again for a minute. Add the basil and lemon leaves. Add the stock and peanut powder.Simmer for 15-20 minutes. Add the lemon juice ..and serve hot with coriander ..

Thai Mango Salad with Roasted Peanuts

2          Limes
1tbsp   soy sauce
1tbsp   granulated sugar
1          small jalapeno pepper, seede and minced
            or 1/2 tsp hot red chilli flakes
2 tbsp   peanut oil
             Salt to taste
2           ripe but firm mangoes ( can't be alphanso )
2           sweet peppers, 1 red and 1 yellow
1           medium carrot, coarsely grated
2           green onions thinly sliced
125ml   chopped fresh mint or coriander
1 head   lettuce torn into bite- size pieces
75g        toasted peanuts, coarsely grinded

Method:

Finely grate peel from 1 lime and place in measuring cup along with 1/4 cup lime juice. Whisk in soy sauce, sugar and jalapeno pepper until sugar is dissolved. Gradually whisk in the peanut oil until blended. Add salt to taste. Set aside

Peel the mangoes, cut them into thin strips and place in a bowl. seed peppers and cut into thin strips and add to mango.  Add the rest of the vegetables and toss until combined.

just before serving pour the dressing on top and toss the salad. sprinkle with peanuts.  Serve

Salad Bowl With Walnut and Dijon Mustard Dressing

1 Head   Ice berg lettuce torn into bite-size pieces
4/5 sticks Asparagus (blanched)
1 cup      Green Onions, finelt sliced
1/2 cup   Cherry Tomatoes
1 each     Red and yellow peppers
1/2 cup   Fresh  Spinach leaves torn into bite-size pieces
1/4 cup   Walnuts coarsely chopped and roasted
1 tbsp      Lemon juice
1/4 cup    mayonnaise/ single cream
1 tbsp      Olive Oil
2 tsp        Grainy mustard
Salt and pepper to taste

Method
Preapare all the vegetables in a large salad bowl and keep them chilled. In a small bowl, mix the mayonnaise, lemon juice, olive oil , mustard, salt and pepper. Just before serving pour the dressing on top and gently toss the salad. When all the vegetables are well coated with the dressing sprinkle the walnuts on top and serve immediately...