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1. Heat the oil in a large saucepan and add the chopped onion, carrots and celery, chili if using, and cook over a low heat for 5 minutes stirring occasionally.
2. Stir in the garlic and spices. Cook for a further minute or two, then stir in the lentils.
3. Remove the soup from the heat and season with salt and pepper.
4. Stir in the sausage slices, or alternatively serve the soup in large bowls and |
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1. In a medium saucepan, heat the oil or ghee and fry the mustard seeds over a medium heat until they start to pop. Then add the onion, garlic, ginger and chillies. Stir fry for 5 minutes.
2. Add the turmeric and mix well, then add pumpkin, a little salt and the sugar
3. Then add the stock or water and continue to cook until the pumpkin is tender, 4. Serve garnished with parsley or coriander, with rice and breads. Recipe taken from Linda McCartney's On Tour |
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1. Crush or grind biscuits to fine crumbs in blender or large bowl. Stir in the sugar, then mix thoroughly with the melted butter or margarine. Press the mixture into a greased 20 cm/8 inch flan tin and chill for 30 minutes in the fridge.
2. In a medium bowl, beat the egg yolks until creamy. Slowly beat in the condensed milk
3. When ready to serve, remove the pie from the freezer and decorate with whipped cream
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