Vegetarian Delight (Part 1)

Ingredients:

Ripe tomatoes 1-1 1/2 lb (peeled and roughly chopped)

Garlic Cloves 2 crushed

Extra virgin olive oil 1 tbsp

Balsamic vinegar 1 tbsp

Whole wheat bread 2

Salt to taste

Ground pepper to taste

Method: In a blender, place tomatoes, olive oil and garlic. Blend until smooth. Pass the mixture through a sieve to remove the seeds. Stir in balsamic vinegar and season to taste. Chill it in the fridge. Toast the bread lightly form one side. While still hot, cut off the crusts and slice in half horizontally. Cut each slice into 4 triangles. Place on a griddle and toast the uncooked side until lightly golden. Serve the chilled soup with toast.

Cream of Mushroom Soup:

Ingredients:

Button mushrooms 10 ounce

Oil 1 tbsp

Onion 1 small chopped

Milk 2 cups

Stock 2 cups

All purpose Flour 1 tbsp

Butter 3 tbsp

White pepper 1 tsp

Salt To taste

Basil ½ tsp

Method: Separate the mushroom caps from the stems. Finely slice the cap and finely chop the stems. Heat the oil and half the butter in a heavy bottomed saucepan. Add the onion, mushroom stems and about 3 quarters of the sliced mushroom caps. Fry 1-2 minutes, stirring frequently. Cover the pan and sweat over low heat for 6-7 minutes, stirring from time to time. Stir in the flour and cook for about a minute. Gradually add the stock and milk, to make a smooth, thin sauce. Add the dried basil and season to taste. Lower the heat and simmer, partly covered, for 15 minutes. Cool the soup slightly. Pour into a food processor until smooth. Melt the rest of the butter in a skillet. Add the remaining mushroom caps and fry over low heat for 3-4 minutes until they are tender. Pour the soup into the rinsed saucepan and stir in the fried mushrooms. Heat until very hot and adjust the seasoning.

Herbed Stuffed Mushrooms:

Ingredients:

Button mushrooms 16 medium

Chestnut mushrooms 2 finely chopped

Onion 1 small chopped

Worcestershire sauce 1 tbsp

Herbed bread crumbs 3 tbsp

Balsamic vinegar 2 tsp

Fresh parsley 2 tbsp

Ground pepper To taste

Salt To taste

Parmesan 2 tbsp

Method: Preheat the oven to 190 degree Celsius or gas 5. Remove the stem from the button mushrooms and chop; set aside. Set the caps aside as well. Coat the non-stick frying pan with a non-stick spray. Add chestnut mushrooms, onions and reserved mushroom stems. Mix and cook over medium heat stirring often for 5 minutes. Add the Worcestershire sauce. Cook, stirring, for a minute. Add the breadcrumbs, vinegar and 1 tbsp of parsley. Stir to combine. Season to taste with pepper and salt. Spoon the stuffing into the reserved mushrooms. Place in a single layer in a large baking dish. Sprinkle with the parmesan. Cove r with foil and bake for 25 minutes or until the mushrooms are hot. Sprinkle with the remaining 1 tbsp parsley.

Vegetable Tempura:

Ingredients:

Zucchini 2 medium

Egg plant ½ medium

Carrot 1 large

Onion ½ small

Egg 1

Ice Water ½ cup

All purpose flour 1 cup

Salt and ground pepper To taste

Vegetable oil For frying

Method: Using a potato peeler, pare strips of peel from the zucchini and the egg plant to give a striped effect. Cut he zucchini, egg plant and carrot into strips about 3-4 inch long and 1/8 in wide. Put the zucchini, egg plant and carrot in a colander and sprinkle liberally with salt. Let stand for 30 minutes then rinse thoroughly under the cold running water. Drain well. Thinly slice the onion from top to the base, discarding the plump pieces in the middle. Separate the layers so that there is lot of long strips. Mix all the vegetables together and season with salt and pepper. Make the batter immediately before frying: mix the egg and iced water in a bowl; then sift in the flour. Mix very briefly using a fork. Do not over mix the batter should remain lumpy. Add the vegetables to the batter and mix to combine. Meanwhile, half fill a wok with oil and heat. Scoop up one headed tablespoon of the mixture at a time and carefully lower into the oil. Deep fry in batches for about 3 minutes until golden brown and crisp. Drain on paper towels.