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
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