Wild Mushroom Soup [recipe originally by my friend Monika, who gave me those beautiful mushrooms as a gift] INGREDIENTS 3 handfuls dried wild mushrooms (about 100g) 1½ litre of water to dehydrate mushrooms 2½ litres of water 3 medium carrots – 500g (grated) 4 vegetable cubes (10g each) 2-3 pinches of ground black pepper 1 tbs paprika powder […]
Watercress, Pear & Brie Salad [recipe originally by Susan from Food Blogga] INGREDIENTS for salad 85g packet of watercress (washed, drained, stems removed) 250g brie or camembert cheese (sliced) ½ cup pecans, you can also use walnuts (toasted) ⅔ cup of chopped fresh dates, you can replace them with ½ cup raisins 3 medium pears – 500g (sliced) for dressing […]
Couscous with Tomato & Zucchini Quick and easy, delicious couscous dish with tomatoes and courgettes.
Tomato & Leek Salad INGREDIENTS 1 medium leek – about 125g (sliced finely) 4 small tomatoes (cut into wedges) 4 tbs mayonnaise 4 tbs soured cream rainbow peppercorns garlic salt METHOD Combine leek, tomatoes, mayonnaise and soured cream. Season with garlic salt and freshly ground rainbow pepper. Serve 4 people as a side dish.
Green Olive Focaccia Bread [recipe adapted from “Pocket Cookbook” by Mollie Thomson, Rosalba Gioffre & Sara Vignozzi]
Rice & Peas INGREDIENTS 2 cups easy cook long grain rice 1 x 400g tin of red kidney beans or other red beans (drained) 1 large onion (sliced) – optional 4½ cups of water 2 tsp dried thyme or even better some fresh or frozen thyme 1 tsp garlic granules or 3 garlic cloves (chopped finely) – optional […]
Watermelon & Feta Salad with Toasted Pine Nuts [recipe originally from: Traveler’s Lunch Box] INGREDIENTS ¼-½ medium size watermelon 200g feta or salad cheese 50g (about 100ml) pine nuts or blanched hazelnuts (chopped) 3 tbs olive oil rainbow peppercorns handful of fresh basil leaves (chopped) few more basil leaves for garnish METHOD Remove skin from watermelon, cut in into cubes and deseeded. Chop […]
