Special Potato and Goat's Cheese Gratin

500g Sweet Potatoes
500g Normal/Regular/White Potatoes
2 Carrots
2 Courgettes
1 Broccoli
2 Cloves Garlic
200g Good Goats Cheese (Chevre, preferably the one without skin that is sticky and white)
100-200g Emmental/Cheddar Cheese
300ml Creme Fraiche
1 Vegetable bouillon cube
Salt, Pepper, Thyme, Paprika

Boil some water and add the bouillon stock cube. (this liquid will be reused later also)
Cut the potatoes, courgettes, carrots and broccoli into slices and put them into the boiling water until almost cooked.
** If you can steam the carrots, courgettes and broccoli it will give a fuller taste **
** While the veggies are boiling you can preheat the oven **

Get an oven dish for the oven and coat the inside in butter, leaving a little knob of butter in the middle. (so there is less stickage)

Mix the creme fraiche with the chopped garlic and some thyme, pepper, salt and paprika. (About a tbs of thyme, 1 tsp of pepper and then half a tsp of salt and paprika.

Put a layer of the vegetables in the oven dish and then add a couple of tablespoons of bouillon stock liquid, creme fraiche and a sprinkling of the cheese. Repeat this process until all the vegetables have been put in the oven dish. Save some emmental until the end to cover the top of the dish in a healthy layer of cheese and sprinkle a bit of thyme.

Put in the preheated oven at 200degrees C for about 45 minutes, or until cooked and the top is crispy.

Honey Mustard Olive Oil Dressing

2 tbs Honey
2 tbs Dijon Mustard
2 tbs Red Wine Vinegar
1/2 clove of Garlic
8 tbs Olive Oil
1/4 Juice of Lemon
1/2 tsp Salt
1/2 tsp Pepper
Dash of Worcestershire Sauce *optional*

Whisk together with a fork until mixed and slightly creamy!

Vindaloo Curry Paste

2 cloves Garlic

1cm3 Ginger

4 small *spicy* Chillies (devil chillies) of course, the more chillies the better; it is a vindaloo!

2 tsp brown sugar

1 tsp turmeric

1 tsp salt

1/2 tsp cinnamon

1/2 tsp coriander powder OR small bunch (piled tablespoon) chopped fresh coriander

3 tbs tomato puree (tomato concentrate)

2 tbs cider vinegar

2 tbs oil (sunflower is good)

** chop the garlic, chillies and ginger then mix all the above ingredients together **

** Toast the following spices in a dry frying pan **

3 cloves

1 tbs cumin seeds

1 tbs coriander seeds

1 tsp black peppercorns

1tbs mustard seeds

1 tsp fennel seeds

1 tsp fenugreek seeds

** mix all together in a blender (or pestle mortar if you're old school) and voila **

This freezes well, and even can stay a month or two in the fridge. This is enough base to make a curry for 2-3 people. Double the dose and store half!!

Peruvian Quinoa Vegetable Soup

*serves 3-4*

120 g quinoa
1 chopped red (or white) onion
1 medium sized courgette
1 carrot
1/2 red pepper
1/4 green pepper
1 chopped potato
300 g cherry tomatoes cut in half (or 3 normal tomatoes chopped)

800 ml vegetable bouillon (1 vegetable stock cube)

1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon oregano
1/2 teaspoon pepper
1 lemon
olive oil

1) Heat 2 tablespoons of olive oil in big pot. Put in the onions and a bit of salt and cover to let fry for 5 minutes on low heat.
2) Add all the other vegetables along with the hot bouillon liquid and the quinoa.
2) Bring to the boil.
3) Let simmer for 30 minutes.
4) Serve with a squeeze of lemon juice and optional fresh chilli!

Andalucian Gazpacho

*serves 2-3*

5-6 tomatoes
1 carrot

1/8 green pepper

1/4 red pepper

1/4 onion

1 clove garlic

80 grams stale bread (1/4 baguette)

vinegar, salt, pepper, olive oil

all in the mixr, and press play

add water and mix if you want smoother consistency

[credit to Patricia]