How to prepare delicious Italian Pan toasted vegetables with pesto pasta

Pan toasted vegetables with Pesto pasta easy, delicious and light on the waistline, this Italian treat is sure to hit the perfect note with your health conscious mom.
Ingredients:

• 1/4 cup walnuts or pinenuts.
• 2 cups fresh basil leaves.
• 4 tbsp chopped garlic.
• 1/2 cup extra virgin olive oil.
• 200 gms mixed vegetables (carrots, cauliflower, brocoli, baby corn).
• Coarse ground black pepper.
• Oregalo
  
• Salt to taste.
• 500 gm whole wheat pasta.

Method:

• Boil the pasta in double the amount of water and keep aside. Now grind the walnuts / pine nuts with the basil leaves, garlic and olive oil. Lightly toss the vegetables in a shallow pan, making sure that the colour and texture remain intact. Mix the pasto sauce with the vegetables and toss again for a minute. Add this mixture to the pasta and mix in the desired amount of salt, pepper and oregano. Serve hot.
  

How to prepare delicious Fried Vegetables ?

Ingredients:

• Mixed vegetables-900gms (carrots, onion, cabbage, capsicum, bell-peppers, broccoli, asparagus (optional)).Cut vegetables into thin strips, like match-sticks.
• 60 ml -refined oil.
• Garlic-30 gms (sliced).
• Fresh ginger -30 gms.
• Fresh coriander -50 gms.
• Sesame oil -15 ml (optional).
• Light Soya Sauce-20 ml.
• Cashew nut- 60 gms.
• Seasoning- As required.

Method:

• Take frying pan then trickle oil into it . Add oil to the rim of the pan and heat it. add garlic and ginger and cook for 3-4 minutes. Add harder vegetables and toss for five minutes till soft .
• Add all of these and stir fry over high heat for about 3-4 minutes .
• Stir in cashew nuts season with soya sauce, salt, crushed black pepper, and sesame oil.
• Serve hot , add coriander sprigs.

"101 Recipes for the Deep Fryer" - New Edition

How to prepare tasty Pumpkin-Nutmeg Soup?

Ingredients:

• Yellow Pumpkin - 900gms - cut into cubes.
• Potatoes - 2 - Peeled and cubed.
• Onion - 1 - Finely chopped.
• Vegetables stock - 2lts. (Boil, onion, carrot, leek and celery for 20 minutes.)
• Crushed cumin - 5gms.
• Grated nutmeg - 5gms.
• Fresh thyme - 10gms.
• Parsley and chives to garnish.
• Olive oil - 25ml.

Method:

• Heat oil in a casserole.or in a sauce pan and saute the onion for 4 to 5mins till it is soft.
• Add potatoes, pumpkin, cumin, thyme and vegetable stock. Simmer vegetables until cooked.
• Transfer the cooked vegetable to a food processor and process it until smooth. Add the pure mixture and reheat the mixture. Add a little vegetable stock if required. Sprinkle grated nutmeg and mix.
• Serve hot, garnishing it with chopped parsley and chives.

Tear Soup

Foodies delight - Greek Salad

Ingredients:

• Cos lettuce/iceberg lettuce - 300gms (tear into small pieces)
• Tomatoes - 200gms - cut into 8 wedges
• Cucumber - 1 - deseeded, cut into small cubes
• Small red onions- 2
• Black olives- 40gms - pitted and halved
• Feta cheese- 80gms - crumbled. Can also use Soya chunks instead.

For the Dressing:

• Extra virgin olive oil - 60ml
• Vijon mustard - 15gms
• Fresh lemon juice - 25ml
• Seasoning - as required

Method:

• Mix lettuce, tomatoes, cucumber, red onions and black olives.
• To make the dressing, whisk together the mustard, olive oil, lemon juice and then season it with salt and pepper.
• Pour the dressing over the salad.
• Toss gently until ingredients are coated with dressing.
• Serve soon.

The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean