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CURRIED LENTIL AND VEGETABLE SOUP |
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BLACK BEAN CHILI SOUP |
BUTTERNUT & YAM SOUP |
CUT OPEN THE WASHED PUMPKIN AND REMOVE SEEDS AND PULP |
PEEL WITH A SHARP HEAVY KNIFE |
READY FOR ROASTING, TOSSED WITH GRAPE SEED OIL, SEA SALT & GROUND CINNAMON |
FILLING FOR THE "STRUDELS" YAMS, CARROTS, ONIONS, AND POTATOES |
THYME PASTRY, top with grated cheese |
Top with sauteed white leeks and then with the roasted vegetables, bake 400f for 25- 30mins until lightly golden |
PENNE PASTA, FRESH BASIL LEAVES, YAMS AND YELLOW TOMATO SAUCE |
BAKED AND SPRINKLED WITH LIME JUICE |
YELLOW TOMATO AND YAM PASTA FOR THE BAKE |
PASTA BAKE READY FOR CLIENT'S OVEN |
BAKED VEGETABLES AND CHEESE "STRUDELS" |
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