Almond-Olive Spread Borscht Cabbage Soup Citrus Cabbage Salad Flat Bread Garlic Pepper Tofu Peanut Butter Cookies Rajmah Rice Pudding
Blend together everything except the olives
Add the olives and blend briefly
Place the potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender (20-30 minutes). While that is cooking, do steps 2-3.
Melt the butter in a Dutch oven/soup pot. Add the onion and salt. Cook over medium heat, stirring occasionally, until the onions are translucent (8 to 10 minutes).
Add the celery, carrots, cabbage, and two cups of the water in which the potatoes and beets are cooking. Cover and cook over medium heat until the vegetables are tender (8 to 10 minutes).
Add the remaining soup ingredients (including the potatoes, beets, and the rest of the water in which they are cooking). Cover and simmer for at least 15 more minutes. Correct the seasonings. If it is too thin, let it simmer uncovered, and maybe add a little more tomato paste.
Serve hot, topped with sour cream or yoghurt and sprinkled with dill. (If desired the sour cream or yoghurt can be served with the soup and used as a condiment to taste.)
Serves about 6.
Prepare the potatoes and carrots by peeling, then slicing into bite-size pieces. Wash and slice the celery into bite-sized pieces. The onions and garlic must be peeled and chopped. The cabbage should be sliced.
In a large cooking pot heat enough olive oil to fry the chopped onions and garlic over medium heat. Three or four tablespoons of oil should be enough. If not, add more oil.
Let the onions and garlic simmer over medium or low heat for 8 to 10 minutes.
Now add one liter of chicken broth and bring to a boil.
Now add the sliced potatoes, carrots and celery; bring to a boil and simmer over medium heat until vegetables are almost tender enough to eat.
While the vegetables are boiling add any other spices your heart may desire (you may use a spice container to easily remove their remnants afterwards). Put the spice in the boiling soup and leave it there until the soup is finished.
While the soup is simmering add salt and pepper to taste, a dash of Worcester, soya sauce, seasoned salt, garlic salt or celery salt until the soup is really tasty.
If the soup becomes too thick add some more chicken broth but it should be a hearty soup with plenty of vegetables.
When the vegetables seem tender, add the can of tomatoes and the shredded cabbage. Again let the soup simmer over medium heat continue tasting to see whether your imagination has worked magic.
Lastly, add the chopped fresh dill. When it’s done, EAT!
Serves about 5.
Preparation time: 15 minutes
Place cabbage, carrots and pineapple into a large bowl.
Mix the dressing separately by whisking all the ingredients together until creamy or by drizzling the oil into the juices while in a blender.
Thoroughly mix the dressing and the cabbage, carrots, and pineapple chunks.
Refrigerate or serve immediately.
Preparation time: 15 minutes
Combine dry ingredients, add water and work the batter around until the moisture is absorbed. Then put the ball of dough on a floured table and knead it for a few minutes until it becomes springy to the touch.
Pull off a piece of dough a little larger than a golf ball and roll it out into a 7- to 8-inch "tortilla." You should get about 12 flat cakes from the recipe. As you finish rolling each piece, place it on a dry, hot griddle or iron skillet.
If your cooking surface is the right temperature, the dough will form small bubbles in its surface after about a minute. In approximately 2 minutes, the underside will be brown in spots, and the bread will be ready to flip. When the other side is also brown, remove the finished bread with a spatula. You can vary the water content and cooking time to give your "loaves" the flexibility or crispness that suits your taste.
Step #1 To make the marinade, grind all the ingredients together in a pestle and mortar to form a paste
Step #2 Place the tofu triangles in a flat dish and cover with the marinade
Step #3 Leave for at least 30 mins
Step #4 Heat the oil and fry the marinated tofu until golden brown on both sides
Step #5 Remove from the pan and drain on kitchen paper
Step #6 Tip out any excess oil remaining in the pan, then place the vegetable stock, soy, tomato purée and vinegar into the pan together with the arrowroot which should be made into a paste with a little water
Step #7 Bring to the boil, stirring to thicken, and return the tofu to the pan to heat through
Step #8 Remove the pan from the heat and stir in the the black pepper and sesame oil
Step #9 Transfer to a serving dish and garnish with cucumber and spring onions
Mix all ingredients together
Place balls on cookie sheet and flatten with a fork
Bake at 350 F for about 10 minutes
Heat oil in a deep sauce pan over medium heat for one minute.
Add ginger, garlic, onion, green chili, and let sizzle for one minute.
Then add tomato sauce and spice blend.
Cook for an additional five minutes, stirring evenly.
Add 3 cups boiled red kidney beans with water plus once cup of water and tomatoes.
Cover the pan and bring to a boil.
Reduce to medium heat and let cook covered for 10 minutes.
Remove from heat.
Garnish with cilantro.
Serve over rice or with indian bread.
Plain soy yogurt will complement this dish.
Mix all ingredients in a large pot and bring to a full rolling boil, stirring constantly.
Allow to cool 20 minutes before serving.
Variations: Add 1 package frozen strawberries (unsweetened) or add crushed pineapple to cooled pudding