Rachel’s vegetarian menu 2

Autumn Soup

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
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.

 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)
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.
1 ball of chocolate ice cream a person
1/2 a pear, out of a can (sorry) a person
whipped cream
chocolate sauce
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.