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Easter Rice Salad
Submitted by: Barbiel
3 cups of cooked wholegrain (brown) rice
2 sticks of celery, diced
1 apple, chopped small
half a cup of cashew nuts
7 or 8 mushrooms, sliced
a handful of parsley, chopped
2 tablespoons cold pressed linseed/flax oil
2 tablespoons cider vinegar
dash of soy sauce
pepper and salt to taste
Place all the ingredients in a large bowl and  mix until well combined. Makes 4 servings.

Easter Soup
Submitted by: Barbiel
2 tablespoons of sunflower oil
2 medium leeks, sliced widthways into thin round slices
2 or 3 cloves of garlic (optional)
6-8 large potatoes, cut into chunks (about 2 or 3 cm)
2 tablespoons of white flour
1 cup of frozen peas
5 or 6 cups of water
salt and pepper to taste
Cook the leeks and garlic, if using, in the sunflower oil for a few minutes then stir in the flour. Add one cup of water and stir well to blend. Add the potatoes and the rest of the water (you may need to adjust the quantity slightly - make sure all the vegetables are well covered). Bring to the boil, stirring occasionally to prevent sticking, and then turn down to simmer until the potatoes are just about cooked. Finally add the peas and cook for a further few minutes until tender. Season to taste. Serves 4.

Carrot Salad
Submitted by: SueW
1 1/2 pounds carrots
1 tablespoon olive oil
1/2 tablespoon red wine vinegar
juice of 1 lemon
1 clove of garlic, finely chopped
pinch of black pepper
pinch of paprika
1/2 teaspoon salt
1 tablespoon fresh parsley, chopped
Cut the carrots lengthwise into four quartered sections. If they're very long, cut across so that you get eight pieces from each carrot. Put the carrots into lightly salted boiling water and cook for about 5 minutes, until they're starting to become tender but are still crisp. Drain the carrots. Mix the olive oil, vinegar, lemon juice, garlic, pepper, and paprika together in the saucepan, which has been washed and dried. Add the carrot segments and the salt and turn over a very low heat for about 5 minutes, until the flavors are all incorporated into the carrots. Remove, pile into a dish, and sprinkle with the parsley. Leave to cool before serving. Makes 4 servings.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

Background graphics made especially for the Recipes Committee of the Garden of Friendship by Valatine