Curried Mushroom Soup

ingredients

• 300 mixed mushrooms 
• 1 small onion
• 1 x 1cm piece of ginger
• 1 clove of salt garlic
• 1 tbs curry powder
• 1 small red pepper
• 500 ml milk
• 1lt chicken stock
• 1 tablespoon flour

directions

1. Stir fry the onion with the mushrooms and curry powder  in a little butter or oil for 5 to 6 minutes.

2. add the flour and stir for a few seconds.

3. add the milk slowly to avoid lumps in the sauce. Alternatively, use a can of coconut cream.

4. Place the red pepper, garlic and ginger with enough water to barely cover in  a blender and blend until smooth. Pour into the soup and add the stock.

5. Bring to the boil and cook for 10 minutes. Check the seasoning.

6. serve hot with flatbreads.

Cheese Puffs (Aigrettes)

• 80 gm. plain flour
• 55 gm butter
• pinch of salt
• 125 ml water and milk, mixed
• 2 beaten eggs
• 90gm grated cheese (cheddar, or mixed)
• Chili flakes, to taste

Sift the flour and the salt into a bowl.
Heat the liquid with the salt and butter, until the butter melts. Bring to the boil and remove from the heat. Throw all of the flour and beat the mixture with a wooden spoon. Beat lightly until the pastry comes away from the sides of the pan.
Beat the eggs in little by little until the pastry is soft and shiny.
Mix the cheese and cayenne into the pastry.

Drop teaspoonfuls of pastry into hot oil and fry until golden.
Serve hot, as a snack or part of a tapas dinner.
Makes about 30-35 puffs.

Caramelized Onion and Potato cakes

For a light family super, I am serving them with a simple green salad.

Ingredients for 3-4 people

1. 1 large onion, chopped
2. 2 large potatoes
3. Salt, pepper, nutmeg
4. 1 crushed chili

Fry the onion, stirring it from time to time, in a little olive oil, for 15-20 minutes until brown and starting to caramelize, take off the heat and place in a bowl. Reserve them.

Meantime, cook the potatoes until tender. Mash them and mix with the onion, salt, nutmeg, chili, and pepper to taste.

Shape 4-6 patties with your hands.

When ready to serve, gently fry the patties for 3 minutes on each side, careful not to break them.

Serve them with chutney and a green salad.

Falafel

1. 100 gr. dry chick peas, soaked overnight
2. 1 onion, grated
3. 2 tbsp breadcrumbs
4. 1 clove garlic
5. 1 chilli
6. salt and pepper to taste
7. handful coriander

Drain the chick peas and place in a blender with the other ingredients. Blitz until you get fine crumbs, resembling sand.

Make the falafel with a special falafel mold or using two spoons.

Fry them in oil for a few minutes on each side.

Serve hot, with a dip such a hummus or yogurt.

I like them with ketchup mixed with a little tabasco sauce

Sweet Potato croquettes

• 1 sweet potato
• 1 teaspoon curry powder
• 1 tablespoon double cream
• 1 egg, beaten
• 1 bowl of breadcrumbs

bake the potato in the microwave for about 3-4 minutes until cooked through.

Cut the potato in half and spoon the flesh out and into a bowl. Mix in the cream, curry powder, salt and pepper to taste.

Make small patties with your hands, roll them in the breadcrumbs, then coat in the egg, then cost in more breadcrumbs again. Do this until the potato is finished.

Shallow fry the patties for 2-3 minutes on each side until golden.

Hummus

To serve with raw vegetables or pitta bread, as a side dish or snack.

• 200 gr jar of cooked chickpeas
• juice of half a lemon
• 1 tbsp tahini paste
• 1 clove or garlic
• a little water to dilute
• 3 tbsp god olive oil
• Salt and pepper

If you don't have tahini you can use peanut butter, but the result will not be the same.

Place all of the ingredients in a blender and blend until smooth. 

Check the seasoning and correct it to your taste, add a little lemon or water if the paste is too thick. 

Boat Harissa

I created this recipe during an unforgettable cruise around Ibiza.

You can make it in advance and store in an airtight jar for weeks.

The quantities of each ingredient vary according to your taste.

It can be served as a dressing for boiled rice, Potatoes or even pasta.

Salsa Harissa:

• 1 cup of strong olive oil
  
• 5-8 stoned black olives, chopped up finely.
  
• 1 clove of garlic, finely chopped
• tsp ground cumin seeds
  
• tsp hot chili flakes
  
• salt and pepper, to taste
  

Pound all of the ingredients in a mortar until smooth.

Serving suggestion:

Rice Salad with Harissa.

Boil 2 cups of rice until tender. Drain and pour into a bowl, let it cool down.

Mix in some chopped tomatoes, a drained can of tuna and 3-4 tablespoons of harissa sauce. Serve as a side dish.