Carrot, Tomato and Coconut soup

Carrot, Tomato and Coconut soup

For lazy people. Simple and tasty.





















"Carrot, Tomato and Coconut soup."

- 1 small onion, chopped
- 1 big garlic gloves, chopped
- 1 spoon olive oil
- 1 can tomatoes
- 1 can coconut milk
- salt, pepper

Heat oil in the pot and fry onion with garlic. Add some kurkuma if you like. Add carrots, tomatoes and cook for a while. Pour water into the pot to cover vegetables, add salt and pepper and cook for 20 min.
Pour coconut milk into the soup and use a blender to mix soup well until smooth.

Roasted Tomato and Avocado toast

Roasted Tomato and Avocado toast

I love this tomato! So tasty...




















"Roasted Tomato and Avocado toast"

- 8 plum tomatoes
- 2 tsp oil
- 1tsp brown sugar
- 1 tsp wine vinegar
- 1/2 tsp sweet paprika
- 2 tsp goat butter
- 1 big, ripe avocado
- juice from 1 lemon
Favorite bread to toast.


Preheat oven to 170stC. Slice the tomatoes in half and put on a tray with baking paper.
Mix oil, sugar, vinegar and paprika together. Pour the oil onto tomatoes and bake them for almost 1 hour.
In the meantime remove skin and stone from the avocado and mash the flesh roughly in a bowl with the lemon juice, salt and fresh pepper.
Chargrill the bread on a griddle pan then spread with the butter.
Divide the avocado between the toasts and top with the tomatoes.

Courgette and Walnut Loaf

Courgette and Walnut Loaf

A very sunny and quiet morning... good for a long breakfast and even longer coffee...



















"Courgette and  Walnut Loaf"

- 230g wholemeal flour
- 1 egg
- 150g grated courgette
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp soda
- 1tsp cinnamon
- 1/2 tsp crushed cardamon
- 2 tbsp chopped walnuts

Mix in a blender courgette with an egg, olive, flour and spices. Walnuts in the end.

Spoon into the greased loaf tin and bake in the warm oven 200stC for about 50 min.

Butternut squash, chickpea and carrot tagine

Butternut squash, chickpea and carrot tagine

Excellant for vegetarian but not only... very tasty and it smells fantastic!




















"Butternut squash, chickpea and carrot tagine "

- - 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic
- 1 small butternut, cubed
- 1 big carrot, quoter
- 2 tsp fresh ginger, grated
- 1 tsp cumin, cinnamon and curry
- 1 can 400g chopped tomatoes
- 8 dried apricots, chopped
- 1 can 400g chickpeas
- 1 cube vegetable stock in 400ml water
- fresh coriander

White rice or couscous to serve.

Heat the oil in the heavy casserole. Add the onion, garlic after a while and butternut squash with carrots. Cook for about 4 min, lower the heat and add spices and ginger. Cook for 1 -2 min, add tomatoes, apricots and pour water with vegetable stock. Stir well and cover. Keep on a low heat for a half an hour.
Seve with coriander on a top with couscous or a white rice.

Leek in Egg and Lemon sauce

Leek in Egg and Lemon sauce

No calories... almost ;) and very, very tasty.





















"Leek in Egg and Lemon sauce"

- 600g  leeks, trimmed
- 1 tbsp cornflour or potato flour
- 1 tbsp sugar
- 2 egg yolks
- juice of 1 lemon

Cook leeks in a salty water for about 7 min. Lift out the leeks and arrange in a shallow serving dish.
Mix 200ml of the cooking liquid with the flour and bring to the boil stirring all the time. Stir in the sugar and cool slightly.
Whisk the egg yolks with the lemon juice and stir into the sauce. Cook on a very low heat stirring all the time. Do not let the sauce to overheat. Add salt and pepper as necessary. Cool and pour the sauce over the leeks. Chill for at list 1 hour before serving.