Recipe no 10

PUMPKIN CREAM SOUP

INGREDIENTS

800 ml water

250 gm pumpkin (peel skin and cut into pieces)

25gm fresh shiitake mushroom (slice)

50 gm big onion (slice)

80ml soya milk

2 tbsp  grape seed  oil

½ tsp salt

½ tsp vegetarian seasoning powder

METHOD OF PREPARATION

     1)      Bring water to boil and add in the pumpkin pieces

     2)      Boil over low fire until the pumpkin are soft

     3)      Cooked pumpkin and leave to cool (retain pumpkin stock for blending)

     4)      Pour grape seed oil into a pan and sauté onion until fragrant

     5)      Add sauté onion and pumpkin stock to cooked pumpkin and blend till smooth

     6)     Pour the blended pumpkin mixture into a  pan, add in mushroom, soya milk, salt and seasoning          and leave to boil for 5 minutes

     7)     Serve with toasted bread

Recipe no 9

PICKLED MIXED VEGETABLES (ACAR)

INGREDIENTS

150 gm long bean

100 gm French bean

250 gm cucumber (remove the seeds)

250 gm carrot

250 gm cabbage

250 gm radish

10 small onions

400 gm groundnuts

200 gm sesame seeds (dry fried)

250 gm brown sugar

2 tbsp apple cider vinegar

Salt to taste

2 tbsp oil

BLENDED INGREDIENTS

50 gm dried chillies (soak in hot water)

100gm turmeric /kunyit

METHOD OF PREPARATION

      1)      Cut the long beans and French beans lengthwise 2.5 cm long

2)      Cut the cucumber, carrots and radish into  2.5 cm length and ½ cm thickness

3)      Tear the cabbage into big pieces

4)      Fry the groundnuts without oil until fragrant, discard the skin and pound coarsely. Put aside

5)      Bring  water to a boil and scald the long bean, French bean, cucumber, carrot ,radish, cabbage and onions for a while

6)      Remove and drain

7)      Place the oil in a pan and sauté the blended ingredients until fragrant, add in sugar, salt. Remove from heat

8)      In a mixing bowl put in scalded vegetables, add in the blended ingredients , apple cider vinegar, sesame seeds and groundnuts and  mix well

9)      Leave the mixed vegetables in the refrigerator for at least 30 minutes before serving