Red pepper and sweet potato soup

Serves 4

2 tbsp olive oil
2 red peppers, deseeded and thickly sliced
350g sweet potatoes, peeled and diced
1 red onion, cut into wedges
2 cloves garlic
black pepper to taste
900ml vegetable stock
400g can plum tomatoes
juice 1/2 lemon
greek yogurt,shredded basil,basil leaves and chopped black olives to serve

1. Preheat the oven to 200c. Place the oil, peppers, sweet potatoes, onion and garlic in a large roasting dish. turn to coat and bake for 30-35 min stirring once until softened.
2. Remove the roasting tin from the oven and put the mixture into a large pan with any pan juices. Add the stock,plum tomatoes and lemon juice and bring to a boil. Cover and simmer for 20 min.
3.Pour the soup into a food processor and whizz until smooth. Return to the pan and bring almost to boil.
4. Put the soup into bowls and garnish with yogurt, basil and olives. Serve immediately with crusty bread.

Sweet Potato rosti with coriander pesto

For the Rosti:
400g orange sweet potato, peeled
3 spring onions, trimmed and finely chopped
1 tbsp plain flour
1 tbsp grated ginger
2 tbsp finely chopped coriander
salt and pepper to taste
3 tbsp olive oil

For the Pesto
5 tbsp coriander chopped
1 spring onion trimmed
20g dry roasted peanuts
3 tbsp olive oil
1 green chilli deseeded

Garnish
120ml Cream Fraiche

Method:
1. Place the whole , peeled sweet potato in a small pan of cold salted water, bring to a boil, and boil for 5 min. Drain, cool and coarsely grate the potato on to a plate. In a large bowl,mix all the rosti ingredients except the oil.
2. Heat a large frying pan with a little oil. Shape the rosti into a small patty and fry in the oil for for 1-2 min on each side. check the seasoning at this point.
3. Now fry them in 2 batches , put the rosti on the pan and flatten while cooking make sure there is always a little on the pan. keep the heat medium-low so the rostis do not burn. allow to cool before topping.
4. For the pesto place all the ingredients in a food processor and make a fine paste.
5. Before serving place 1 small teaspoon of creme fraiche and some pesto on the top of each rosti.

Cherry tomatoes stuffed with cucumber

Ingredients

• 24 cherry tomatoes
• 1 package cream cheese, softened
• 2 tablespoons mayonnaise
• 1/4 cup finely chopped peeled cucumber
• 1 tablespoon finely chopped green onion
• 2 teaspoons minced fresh dill

Method

• Cut a thin slice off the top of each tomato. Scoop out and discard pulp, invert tomatoes onto paper towels to drain.
• In a small bowl, combine cream cheese and mayonnaise until smooth. Stir in the cucumber, onion and dill. Spoon into tomatoes. Refrigerate until serving. Yield: 2 dozen.

Spiced Citrus bean soup

Ingredients


2 tbsp olive oil
2 onions, sliced
450g carrots, roughly chopped
1 tbsp garam masala
1 tbsp fresh ginger grated
juice 1 orange
1 litre vegetable stock
200 ml coconut milk
410g can mixed beans, drained and rinsed
2 tbsp chopped coriander

Method


1. Heat the oil in a large saucepan. Gently cook the onions and carrots for 15 min until soft and gloden. Add garam masala and ginger, then cook further for 2 min.
2. Add the orange juice and stock, bring to a boil. Simmer for 10 min until the carrots are soft and tender, then stir in the coconut milk. using a stick blender , puree until smooth. Then add the beans bring to a boil. Garnish with coriander and serve.

Spinach Salad with Curry Dressing

Ingredients
1 bunch or 200 grams spinach
150 grams iceberg lettuce
1 round butter lettuce
1-2 tins drained mandarin or peaches
250 grams shinned toasted almonds
1 cup red grapes - halved
1 avocado to decorate
1 packet mixed bean sprouts

Dressing - in hand blender
1/2 cup oil
1/3 cup white vinegar
1/2 tsp garlic salt
2 tbsp brown sugar
2 tsp chopped spring onions
1 tsp curry powder
1 tsp soya sauce

Method

Mix all the ingredients of the salad except the almonds and avocado and keep aside to chill. Just before serving add the dressing and mix well . Pour into the dish and sprinkle with almonds and decorate it with the avocado.

Chickpea Bread

Ingredients


500 grams chickpea flour (gram flour)
750 ml hot water
Olive Oil
Salt
Rosemary Stalks
Non- Stick baking tray
Black pepper

Method


1. Heat the oven to 250 degrees.
2. Using a blender, mix the water and chickpea flour until you have an emulsion. It needs to be like pouring cream.
3. Put into a bowl and cover with a plate of foil. Keep it some place warm overnight as it needs to ferment.
4. Add salt and oil in the morning and mix well. If it has become very thick add a little more water. It will have a smell of fermentation.
5. Oil the non stick pan and pour the mixture in. decorate with rosemary and bake for 15 minutes.
6. It will be risen and golden when done. Immediately lift the bread onto a board and cut it.  Pile high on a plate and grind black pepper on top.

Water Chestnut Salad

Ingredients                                                                                                                             

15/20 peeled Water Chestnuts
1/2 tsp Chilli Paste
1/2 tsp Ginger Paste
1/2 tsp Garlic Paste
1/2 Cup Finely chopped Spring Onions
1/2 cup finely chipped Cabbage
3 tsp lemon Juice
1 tsp sugar (optional)
1 tsp Oil
1 tbsp Roasted & grounded peanuts
Salt to taste
Coriander for garnishing

Method

Heat oil in a wok , saute chilli, ginger & garlic for a few seconds. Add spring onions and again fry for a minute.
Add water chestnuts and mix well. Add salt , sugar, lemon juice and peanuts.

Add cabbage and sprinkle the coriander . Serve little warm.


Serves 8-10