Rachel’s vegetarian menu 2

Ingredients:
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.

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.

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

Ingredients:
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.