Sweet Potato Soup with Garlic Oil

A small bowl of this soup works well as a light starter. The garlic oil adds depth to this simple-tasting dish.

1 sweet potato (peeled and diced)

1 celery stick (finely chopped)

1 small onion (finely chopped)

1 dried chili (crushed)

2 cloves of garlic (roughly chopped)

butter

olive oil

vegetable stock

salt and pepper

Flat leaf parsley (to garnish)

- Melt the butter in a saucepan and add the onion and celery. Cover and cook on a low heat until both are soft and transluscent.

- Add the sweet potato and cover with stock, bring to the boil, cover and simmer on a low heat until the sweet potato is tender.

- Season to taste and blend the soup until smooth

- Heat the olive oil in a frying pan, add the garlic and fry on a medium heat until it is lightly browned.

- Place the soup into serving bowls, spoon over the garlic oil, garnish with parsley and serve immediately.

Avocado and Sun Dried Tomato Bruschetta

This fresh tasting Celia Brooks Brown recipe makes a perfect appetizer, starter or snack for any occasion.

crusty white bread

1 avocado

dried chili to taste (we had some nice apple tree smoked habaneros a friend gave us)

1 tsp cumin seed, toasted and ground

salt

pepper

lime juice

sun dried tomatoes

olive oil

- Peel and mash the avocado, add the spices, season and add the desired amount of lime juice (roughly one lime).

- Drizzle some olive oil on the bread slices, and bake at 180 degrees until crisp.

- Spread a generous layer of the avocado paste on the hot bread and top with a sun dried tomato.

Beetroot and Coconut Soup with Cucumber Salsa

This is a perfect autumn or winter dish with a lovely citric and soft coconutty combination. The recipe is from Celia Brooks Brown's cook book called Entertaining Vegetarians.

Cucumber Salsa:

- 1/2 a small cucumber, cored and finely chopped.

- 1 red chili, de-seeded.

- salt

- lemon juice

Combine the ingredients and season with a twist of salt.

The Soup:

-1/2 kg of fresh beetroot

-zest of 1 lemon, juice of 1/2

-1 tsp ground cumin

-400 ml coconut milk

-vegetable stock

- 4 cloves garlic, peeled and chopped.

- In a large pot of salted, boiling water, simmer the beetroot for 45-60 minutes until tender. Rinse them with cold water, remove the root, top and peel.

-Warm some stock in a pot, retaining a small amount for later, add the coconut milk and continue to gently warm the mixture.

- Combine the lemon zest and juice, ground cumin, some of the stock, garlic and beetroot and blend until smooth.

- Add the blended mixture to the pan and gently simmer with a lid on for about 20 minutes.

-Serve with a few spoonfuls of the cucumber salsa sitting on the surface of the soup.

Warm Potato Salad

One of my work mates made a warm potato salad for my boyfriend and I, and we have been enjoying making it in different ways ever since, especially with new baby potatoes.

potatoes (preferably new baby potatoes, washed and boiled)

sun dried tomatoes (chopped)

capers

pepper (grilled and peeled)

red onion (sliced and flash-fried)

a bunch of fresh basil

olive oil

salt

pepper

- While boiling the potatoes, chop all the other ingredients. When the potatoes are just cooked, drain, chop into bite-sized pieces and combine with the remaining ingredients. Best served warm.

Grilled Halloumi Salad with Lime and Caper Dressing

Lime and halloumi are a perfect match. Sweet grilled pepper goes nicely with the salty and sour combination.

halloumi (sliced and grilled)

pepper (grilled and peeled)

green salad (for example with lettuce, tomatoes, cucumber, radishes..)

Lime and caper dressing:

juice of one lime and zest of half

olive oil

1 clove of crushed garlic

1 tsp capers

a handful of coriander (or parsley), finely chopped

1 dried chilli, crushed

1 tsp white wine vinegar

1 tsp sugar

Combine all the dressing ingredients in a bowl, adding the olive oil last, whisking the mixture until it emulsifies. Serve immediately after the halloumi is cooked as it becomes rubbery when it cools.

Gazpacho

We have been enjoying/suffering a long heat wave so this cold soup was a perfect meal to make - no need to cook anything!

5-6 ripe tomatoes (peeled)

1 yellow pepper

1 red pepper

a whole cucumber

a small onion

olive oil

balsamic vinegar (or cherry vinegar)

salt

pepper

- Finely chop the cucumber, half of each pepper and half the tomatoes.

- Blend the remaining ingredients until smooth.

- Add a splash of balsamic vinegar and whisk in some olive oil. Season well, chill for a few hours and serve with ice cubes.

Jamie's Chickpea Salad

I highly recommend another Jamie Oliver salad; easy to make, healthy, affordable and obviously very tasty! This salad makes a good starter, side or main course depending on your needs.

Mozzarella Salad with Grilled Chili & Vegetables

Grilled chili, fresh mozzarella and lemon zest are a perfect combination. In this salad they are accompanied by grilled vegetables, crispy leaves and toasted bread.

fresh mozzarella

2 red chilies (deseeded)

red onion (wedges, grilled)

pepper (grilled, peeled and sliced)

cherry tomatoes (grilled)

rucola

lemon zest

olive oil

balsamic vinegar

2 tsp capers

white bread (toasted)

1 garlic clove

- Grill the vegetables and chili. Notice that the peppers and onion take longer to grill than chilies and tomatoes. Sprinkle the tomatoes with some olive oil and balsamic vinegar before grilling.

- Toast or grill the bread, rub some garlic on it and drizzle with olive oil.

- Arrange everything on a plate and sprinkle over some olive oil, balsamic vinegar, capers and lemon zest.

Falafel

The secret to falafel is not to cook the chickpeas, otherwise they fall apart when you deep fry them. When the oil is at the correct temperature the bean mixture cooks well and the result is golden brown and crispy on the outside, well-cooked and soft in the inside. I like the falafel with some pita-bread, fresh salad, tzatziki, hummus and chili-tomato-sauce.

3-4 dl dried chickpeas (soaked over night)

1/2 onion (chopped)

3 cloves garlic (crushed)

2-3 fresh chillies (chopped)

1 tsp cumin seeds (toasted and ground)

1/4 tsp ground coriander

fresh coriander and/or parsley

salt

pepper

(1 tsp bicarbonate of soda)

oil for deep frying

- Combine all the ingredients except for the chili and blend them together.

- Add the chili and stir well. Leave the mixture at least for an hour.

- Shape into small balls with wet hands.

- Heat up the oil in a large, heavy saucepan and deep fry the falafel in batches of 5-7 until golden.

-Remove from the oil with a slotted spoon and drain on top of kitchen paper.

Tip: Make a test falafel to ascertain that the oil temperature is correct. If the falafel gets too dark after a few minutes of frying, the oil is too hot; if the oil doesn't bubble vigorously enough when you put the falafel in, it's too cold.

Jamie's Minestrone Soup

Jamie Oliver's Minestrone is one of my favourite soups at the moment. The flavours are well balanced and the beans and pasta make it very filling. Being vegetarians we obviously left the bacon out and we didn't have fennel either, but the essence of this recipe remains the same.

Delia's Goat Cheese Souffles

This recipe is probably as easy as souffles get - it takes a bit of time to prepare but the result is fabulous and easy to achieve. Delia Smith serves her souffles with salad and vinaigrette, but we had these with roasted vegetables. I highly recommend to try this lovely dish on a special occasion. You can even make these souffles beforehand since they are double-baked and freeze well, according to Delia.

French Onion Soup

I got this recipe from Leena and Mikko who made a generous amount of it at a New Year's party. The soup may not look nice in the picture, but tastes smooth and lovely.

500-600 g onion

3 tblsp butter

1 tblsp oil

1 tsp salt

1/4 tsp sugar

3 tblsp flour

2 l vegetable stock

1 dl white wine

salt

pepper

- Fry the onion with oil and butter on a low heat for about 15 minutes until golden and soft, stirring occasionally.

- Add the salt and sugar and let simmer for 30-40 minutes.

- Add the flour and fry for a few minutes, then add the stock and white wine and simmer for at least half an hour.

- Season to taste and serve with some french bread.

Couscous & Mediterranean Vegetables

This quick and fresh-tasting dish makes a nice lunch or a light dinner.

aubergine (chunks)
courgette (chunks)
pepper (chunks)
red onion (peeled, chunks)
2 tomatoes (whole)
2 cloves garlic (crushed)
olive oil
pine nuts
sesame seeds
chili
1 teaspoon cumin seeds
pinch of caraway seeds
salt
pepper
lime juice

couscous
salt
oil
lime juice
(raisins)

fresh coriander
yoghurt

- Mix all the vegetables, oil and spices except for the tomatoes.
- Grill or roast the vegetables until they have some colour and are soft but firm to the bite. The tomatoes take less time than the other vegetables, so add them towards the end.
- prepare the couscous as advised in the package.
- Serve with fresh coriander, yoghurt and a slice of lime.

Tortilla de Patatas

I rarely eat eggs but Spanish tortilla is a nice and hearty meal to have occasionally.

olive oil (for frying)

one large pepper (halved)

onion (chopped)

3-4 floury potatoes (coarsely chopped and par-boiled)

4-6 eggs (beaten and seasoned)

paprika

(cayenne pepper)

fresh parsley

salt

pepper

- Roast the pepper skin side up under a grill until the skin is blackened. Place in a plastic bag, seal and leave until cool enough to handle. Peel the pepper and cut into long strips.

- Fry the onion in a large frying pan until golden, and then add the potatoes, season and fry for a further few minutes.

- Stir through the roasted pepper and spices, and fry for a couple more minutes.

- Add the eggs and fry on a gentle heat until the base is cooked, then grill until the top is solid.

- Garnish with fresh parsley and serve with salad.

Quesadillas with Quacamole & Fresh Tomato Salsa

This Tex-Mex dish is quick to prepare and makes a nice snack or meal. The dips are also great with tortilla chips or any Tex-Mex food, such as burritos or fajitas.

Quesadilla filling: (makes 3-4)

cheese (grated)

half a small red onion (chopped)

tomato (peeled, de-seeded and diced)

bunch of fresh coriander (coarsely chopped)

fresh chili (finely chopped)

tortilla bread (2 for each quesadilla)

- Mix all the ingredients together in a bowl.

- Heat a dry frying pan on a medium to medium high heat until hot, add a tortilla and cover with the filling. Then add the second on top to form a 'sandwich' and press it down to help the cheese stick the two pieces together. Continue cooking until the tortilla is slightly browned, then turn over and fry the other side.

Quacamole:

2 ripe avocados (peeled and mashed)

1-2 tomatoes (peeled, de-seeded and diced)

half a small red onion (finely chopped)

a small clove of garlic (crushed)

lime juice

salt

pepper

(fresh coriander)

- Mix all the ingredients together. You can keep the avocado stone in the dip until it's served as it prevents the quacamole from turning brown.

Fresh Tomato Salsa:

4-6 tomatoes (peeled, de-seeded and chopped)

1/4 cucumber (de-seeded and chopped)

half a small red onion (finely chopped)

fresh chili (finely chopped)

fresh coriander (chopped)

salt

pepper

lime juice

- Mix all the ingredients together and serve soon after making it as it gets wet quickly.

Lentil Patties

Served with salad, these crispy patties make a delicious lunch or a light dinner.

red lentils

1 onion (finely chopped)

3-4 cloves garlic (crushed)

fresh chili (finely chopped)

fresh parsley (finely chopped)

paprika

(cayenne pepper)

(fresh coriander)

lemon juice

salt

pepper

bread crumbs

egg (beaten, seasoned)

oil for frying

- Rinse the lentils well and boil them in salted water- you should aim to end up with a thick paste, so don't add too much water. Cook on a low heat and stir occasionally to avoid sticking. Let cool.

- Fry the onion and garlic until golden, then add the dried spices and fry for a further minute.

- Mix the lentils, chili, onion and fresh herbs, and season well; then form into small patties using wet hands.

- Dip the patties in the egg and roll in bread crumbs. Fry on each side on a medium heat until the patties are crisp and golden.

- Place on top of kitchen paper to get rid of any extra oil.

Tip: If you have any extra time leave the patty mixture to sit for a few hours to allow the flavours to develop.

Black Bean Salad

Black beans have an unique, nutty flavour and they are one of the tastiest beans to use in salads. This recipe is based on one found from "The Essential Vegetarian Cookbook" by Susan Tomnay.

black beans (soaked over night and boiled)

1 red pepper (diced)

2 tomatoes (diced)

1/2 small red onion (thinly sliced)

sweet corn

honey melon/cantaloupe/water melon (diced)

avocado (sliced)

crispy lettuce/rucola

fresh corriander

Dressing:

olive oil

lime juice

chili/cayenne pepper

1 small clove garlic (crushed)

salt

pepper

- Combine all the ingredients except for the avocado, melon and lettuce/rucola, add the dressing and set aside for half an hour to let the flavours develop. Add the rest of the ingredients and gently mix through.

Beetroot Soup

This is a nice beetroot soup recipe adapted from Delia Smith's original idea, it's healthy, cheap and tasty!

700 g beetroot (peeled and chopped)

1 carrot (peeled and chopped)

1 onion (chopped)

a few celery sticks (chopped)

1 bay leaf

1 l stock

small tub sour cream

lemon juice

salt

pepper

cayenne pepper

- Fry the onion, carrot and celery on a medium heat until they are softened and have some colour.

- Add the stock and boil for a while, then add the beetroot and simmer until it's cooked, approximately an hour.

- Blend the soup and add some lemon juice, salt and pepper, and then stir in 2/3 of the sour cream and heat gently for a couple of minutes.

- Garnish with some sour cream and a pinch of cayenne pepper.

Tip: Always use plastic gloves when you handle beetroot, and remember to wash your chopping board immediately after use!

Carrot and Corriander Soup

This sweet classic is a nice autumn warmer.

1/2 kilo carrots (peeled and diced)

1 onion (chopped)

2-3 cloves garlic (sliced)

stock (enough to cover the mixture)

salt

black pepper

cayenne pepper

pinch of turmeric

fresh corriander

(cream)

- Sweat the onion and garlic in a covered pan on a low heat for about 10-15 minutes.

- Add the turmeric, cayenne pepper and carrots and fry for a couple of minutes.

- Add the stock, bring to the boil, and simmer until cooked.

- Blend and season the soup and serve with some fresh corriander (and cream if you wish).

Goat's Cheese Salad with Orange Sauce

This is one of the nicest dishes my boyfriend has created and one of my favourite salads. The orange sauce is the best dressing I've had with goat's cheese.

Salad:

rucola

lettuce (for example lollo rosso or curled lettuce)

cherry tomatoes

(cucumber)

goat's cheese (thickly sliced)

white bread (sliced)

black pepper

Dressing:

olive oil

2 oranges (juice of 2 and zest of 1)

(half a small red onion, sliced)

a splash of balsamic vinegar

a pinch of salt

sugar

- Fry the onion for a few minutes until it's softened.

- Add the orange zest and fry for a further minute, and then add the juice, salt, balsamic vinegar and sugar.

- Continue to cook the dressing on a medium heat until it has thickened slightly.

- Grill one side of the bread, then turn over and place the goat's cheese on top of the slices. Drizzle some olive oil on top, give it a twist of pepper, and grill until the cheese has some brown spots.

- Spoon the dressing over the salad and cheese.