Rachel’s vegetarian menu 2
Posted on 28 November 2012 by Elze Erwteman

Autumn Soup
Ingredients:
1 kilo of pumpkin
1 kilo of pumpkin
a box of watercress
1 white onion
fresh herbs
4 large tomatoes
1 liter of bouillon
50-100 cl madeira or sherry
cream
Preparations:
Chop the pumpkin into small pieces. Also chop onion and tomatoes.
Chop the pumpkin into small pieces. Also chop onion and tomatoes.
First heat the bouillon in another pan.
Fry onion lightly, add pumpkin and 3 minutes later the tomato.
Add half the herbs and 3/4 of watercress. After another minute, add the bouillon.
Let cook and stir for 40 minutes, until pumpkin is soft.
Blend the soup to a creamy texture. Then add the rest of the herbs
and the madeira/sherry.Let cook softly for another 10 minutes.
When the soup is ready, put into bowls, add a spoon of cream, if you wish and
top with the rest of the watercress.
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Tunasteaks:
Ingredients:
4 tuna steaks
Egg noodles
sweet soy sauce
sesame seeds
1 paksoi
2 small onion
fresh coriander
olive oil
2-3 garlic cloves
lemon juice (fresh or bottled)
Preparations:
Put 2 spoons of oil and 3 spoons of lemon juice on the tuna steaks.
Meanwhile chop up paksoi and cook the noodles.
Also meanwhile make a sauce from the chopped up garlic, the chopped coriander, the onions, 2 tablespoons of soy sauce, 1 tablespoon of lemon juice and1-2 tablespoons of olive oil.
When grill(pan) is very hot, lay the tuna on gently. 2 minutes very hot.
Take out of the pan, put pan on lower heat and then bake tuna 2 minutes per side on low heat.
Mix the noodles with the paksoi and the sauce. Lay the fried tuna steak upon this mix
and then sprinkle with sesame seeds.
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Dessert
Dessert
Ingredients:
1 ball of chocolate ice cream a person
1 ball of chocolate ice cream a person
1/2 a pear, out of a can (sorry) a person
whipped cream
chocolate sauce
Preparations:
Fill the pear with whipped cream. Lay a ball of ice cream next to pear.
Cover with subtle lines of sauce. Repeat this ritual 2-4 times.