Tasty and Easy Recipes

Ingredients:
1 1/2 lbs. of ripe tomatoes remove seeds, peeled and chopped
2 tbsp of Olive Oil
1 Onion chopped
1 Clove of garlic crushed
1 Small red pepper chopped
4 Cups of vegetable stock
2 oz of tomato paste
1/4 cup of Basil

Method:
1. Heat the oil in a heavy pan, cook the onion, garlic and red pepper till soft.
2. Add the tomato and cook another 10 minutes.
3. Add the tomato paste, salt and pepper to taste.
4. Cover and let simmer for 15 minutes.
5. Allow to cool slightly and put the mixture in a blender until it is smooth.
6. Return to the pan and heat gradually.
7. Add the fresh basil to the tomato soup, cook 2 minutes and serve.

Ingredients:
6 medium sized Tomatoes
2 cloves Garlic
10 gm Gelatin powder
2 Bay leaves
1½ tsp crushed Pepper Corn
1½ tsp Mixed herbs
Salt to taste
4 tblsp Port wine (optional)
2 tsp skimmed Milk Yogurt
2 tsp Lemon juice
4 sprigs fresh Mint

Method:
Wash and finely chop the tomatoes. peel garlic and crush. soak the gelatin quarter cup cold water and keep.
Cook the tomatoes in a saucepan along with the crushed garlic, bay leaves and cook the tomatoes in a saucepan along with the crushed game, bay leaves and crushed pepper corn for about five to six minutes or until soft.
Remove from the heat, cover and leave to infuse for twenty minutes.
Remove the bay leaves, puree the mixture and pass through a sieve.
Stir in the mixed herbs, salt and wine. whisk the skimmed milk yogurt and mix into the tomato mixture.
Heat the gelatin lightly on a double boiler to dissolve and add to the tomato mixture. mix in the lemon juice and stir well.
Pour this into small ceramic pots for individual serving. refrigerate for threat to four hours to set. do not freeze.
Serve chilled in the same pot garnished with sprigs of fresh mint.

Ingredients:
500 gms Broccoli
1 medium sized Onion
4 cloves Garlic
2 inches Celery Stalk
4 cups Stock or water
1 Cup Low fat milk
Salt to taste
White pepper powder to taste

Method:
Cut broccoli into small florets and wash well. soak in salted water for ten to fifteen minutes and drain.
Peel and roughly chop onion and garlic. wash and chop celery stalk.
Boil or dry roast almonds on medium heat till almond skin changes its colour slightly. remove from heat, cool it and slice them into slivers.
Heat vegetable stock or water with chopped onion, garlic andcelery. bring to a boil.
Add broccoli florets and continue to cook without covering the pan. cook for five to seven minutes or till broccoli is tender.
Remove from fire, cool and puree it in a blender.
Add milk to pureed broccoli. mix well. bring to a boil again..
Add salt and white pepper powder to taste. stir in toasted almond slivers and serve hot.

Ingredients:
3 onions, diced
Oil
1 cup canned or fresh mushrooms, sliced
1/2 cup barley
2 carrots, diced
3/4 cup lima beans
14 cups water
Pepper
Garlic powder
1 tablespoon chicken soup powder

Method:
Brown mushrooms and onions in oil until transparent. Put in pot.
Put the rest of the ingredients in the pot. Bring to a boil. Lower flame and simmer for 3 hours.