Lime And Tortilla Soup

INGREDIENTS:

2 corn tortillas

4 cups vegetable broth

1 chopped tomato

1 tablespoon lime juice

4 large lime slices

1/3 cup chopped onion

¼ cup chopped green chillies

2 tsps vegetable oil

Oil for frying

40 grams walnut

A pinch of saffron

1/2 cup cream

Salt to taste

DIRECTIONS:

• Chop the tortillas in 5 x 1 cm strips. Heat oil in a small saucepan and fry tortillas strips in hot oil until brown and crisp. Drain the oil and set aside.
• Heat 2 teaspoons of vegetable oil in a large saucepan, add onions, chillies and sauté until onions are soft. Add vegetable broth, salt, cover and simmer for 20 minutes.
• Add tomato and simmer for another 5 minutes, then stir in lime juice.

Serve the soup in bowls and add fried tortilla strips and a lime slice right before serving.

Ensalada de Noche

INGREDIENTS:

Ensalada de Noche

4 bananas

4 apples

4 oranges

8 beetroot (cooked)

1 lettuce

2 pomegranates

1 tin pineapple chunks

1 lime thinly sliced

¼ cup sugar (optional)

1 cup peanuts roasted and crushed

¼ cup red vinegar

½ cup salad oil

DIRECTIONS:

• Peel and thinly slice the apples, oranges, banana and beetroot. Remove the seeds of the pomegranates. Remove 5-6 large outer leaves from the lettuce, set aside, and shred the remaining lettuce. Line a shallow serving bowl with the whole lettuce leaves, then add the shredded lettuce.
• Arrange the orange, beets, apples, banana and pineapple chunks in a decorative manner and garnish with lemon slices. Sprinkle with sugar, pomegranate seeds and peanuts.

• Mix oil and vinegar until blended. Pour over salad just before serving.

Tropical Fruit Salsa

INGREDIENTS:

1 ripe mango, peeled and cubed

1 cup pineapple, cubed

1 cup papaya, cubed

1/2 cup red pepper, cubed

1/3 cup rice wine vinegar

2 tablespoons coriander, minced

1/2 teaspoons red chilli flakes

DIRECTIONS:

• Chop all the fruits. Mix the fruits in a bowl with the vinegar and the red chilli flakes until well combined and all the fruit is coated.

• Serve chilled.

Mexican Salad

INGREDIENTS:

100 grams Lettuce or salad leaves

2 Tomatoes

½ cup Cheese, diced

1 cup Cooked kidney beans

1 tablespoon Tobasco sauce

100 grams Crushed Nacho chips

Spring onion leaves As required

½ teaspoon Green chillies, chopped

1 tablespoon Green coriander, chopped

DIRECTIONS:

• Shred the lettuce and blanch the tomatoes in boiling water for a minute.
• Peel, de-seed and dice the blanched tomatoes and chill them.
• Mix the rest of the ingredients with shredded lettuce and diced tomatoes.
• Serve immediately otherwise nacho chips will become soggy.

Szechuan Fish

INGREDIENTS:

16 pieces Fish (boneless)

2 tablespoons Cornflour

½ teaspoon Pepper

1 teaspoon Garlic paste

1 teaspoon Chilli powder

1 teaspoon Soya sauce

Oil for frying

Salt to taste

For the Sauce

1 teaspoon Ginger, finely chopped

1 teaspoon Garlic, finely chopped

3 Red chillies, dried and finely chopped

¼ cup Spring onion, finely chopped

12 Mushrooms sliced

¼ cup Bell pepper, chopped

¼ tsp Pepper

A pinch of Ajinomoto

½ teaspoon Vinegar

½ cup Chicken stock

¼ cup Tomato sauce

1 teaspoon Soy sauce

½ teaspoon Sugar

¼ teaspoon Garlic chilli sauce

1 ½ tablespoon Cornflour mixed with 2 tablespoons water

2 tablespoons Oil

Salt to taste

DIRECTIONS:

• Wash and clean the fish and cut into 16 pieces. Marinate the fish with soy sauce, cornflour, pepper, chilli powder ginger-garlic paste, and salt.
• In a pan heat the oil and deep fry the marinated fish and set aside.
• Heat oil in a wok and fry the ginger, garlic and red chillies for a minute. Add the vegetables, pepper, ajinomoto and salt and continue to stir fry. To prepare the sauce, Bring the rest of the ingredients except the cornflour to a boil and pour over the fish and vegetable mixture.
• Add the cornflour mixed with water and stir continuously until the sauce thickens. Serve hot with rice or noodles.