Baechu Kimchi

I N G R E D I E N T S

1 Chinese cabbage, outer leaves removed, cut in fine strips (1 head, about 2 1/2 to 3 lbs)
4-6 Spring onions, chopped
2-4 cloves of garlic, minced
4-6 teaspoons of hot dried red chile flakes, crushed
1 teaspoon of ginger root, chopped or minced
3 teaspoons of salt



KOREAN CABBAGE PICKLE
1. Make a salt water mixture, soak the cabbage in it and then drain it.

2. Mix the cabbage with salt, green onions, garlic, chili and ginger root.

3. Mix this mixture well, cover and refrigerate for 1-2 days.

4. Put this salad in a jar as it can remain for several days.

Borani Esfanaj

I N G R E D I E N T S

1 onion, very finely chopped
2 cloves garlic, crushed
1 pound/450 g spinach, chopped
1 cupt/225 g yoghurt
2 tablespoons olive oil
salt and pepper to taste



SPINACH AND YOGHURT SALAD

1. Heat the oil, and fry the onion gently until golden. Add garlic, stirring constantly so it doesn't stick to the pan for around 2 minutes.

2. Add the spinach with some salt and pepper, and cook until it has softened. Transfer this into a serving dish, and allow it to cool.

3. When you are ready to serve, blend the yoghurt and spinach together, mixing well

Rajma

I N G R E D I E N T S

1 cup (225g) red kidney beans, soaked overnight, and cooked (keep the water)
1 teaspoon cumin seeds
1 onion sliced thinly
2 cloves garlic, crushed
1/2 teaspoon fresh grated ginger
1 green chilli, chopped finely
1/2 teaspoon garam masala
1 teaspoon ground coriander
1/2 teaspoon tumeric
3-4 tomatoes
honey to taste
1 tablespoon fresh dhania/coriander leaves
oil
salt



1. Begin by heating the oil, and frying the cumin seeds until they begin to jump about and turn a shade darker.Then add onion, garlic, ginger and chilli, stirring all the time to prevent the spices sticking.

2. Add the garam masala, tumeric, ground coriander and continue frying for a while until all the spices are combined. Then add the tomatoes and let the mixture cook for 3-5 minutes, stirring all the time.

3. Prepare the cooked beans by mashing of them half with with a fork before returning to a pan with the remaining beans. Stir in the cooked spice/tomato mix. If the stew looks too dry, add some of the kept-water.

4. Bring the pan to a boil gently, and season, adding honey if required. Cook for a further 10-20 minutes to let the flavours blend and then serve with fresh coriander/dhania leaves as a garnish.

Hummus

I N G R E D I E N T S

1 1/4 cups(225g) chickpeas, soaked overnight, then cooked (keep the water)
3 cloves garlic, crushed
a little of the water kept from cooking the chickpeas
1 tablespoon tahini
juice of 2 lemons
1/2 tablespoon fresh parsley
1/4 teaspoon paprika
olive oil
salt and pepper



1. Put the cooked chickpeas into a bowl and mash using some of the kept-water. You may need to do this is small batches, because chickpeas are notoriously stiff to mash! Use the kept-water to soften the mixture, and keep going until you have a smooth consistency. Mix the garlic

2. Spoon in the tahini, and add the lemon juice, salt, and pepper. Blend everything together, until you have a creamy consistency. Add more tahini, lemon, or salt as required to suit your tastebuds.

3. Transfer the humus into a shallow bowl, and pour a little olive oil over the top to form a thin film, (this stops the surface from drying out!). Sprinkle the paprika over the humus, and garnish with the parsley.

4. Serve with raw vegetable sticks, e.g. carrots, peppers, celery, cucumber, fennel, along with some pitta bread.

Baba Ganoush

I N G R E D I E N T S

1 egg-plant/aubergine
1-2 cloves garlic, crushed
1 tablespoon tahini
pinch ground cumin
juice of 1/2 lemon
1 tablespoon fresh parsley, chopped
a few black olives
salt



1. First, cook the aubergine in oven or under grill until it is soft, but not burnt. Then scoop out the pulp into a bowl, and mash it with a fork.

2. Next add the garlic, tahini, cumin and salt, and a few drops of lemon juice. Combine well and add more of the juice, and other ingredients until you have a taste you like.

3. Place the Baba Ganoush in a shallow bowl, and scatter with the fresh parsley on the top and black olives.

4. Serve as a dip with pitta bread, and/or chopped raw vegetables.