Pumpkin and Garlic Soup, Fragrant salad recipe, tantoori.

4 servings

Ingredients
1 1-kilo yellow pumpkin. Peeled and chopped
60 grams butter
3 teaspoons garlic powder
½ teaspoon dried marjoram
2 cups (500 ml) chicken broth

Preparation

1. Cook the pumpkin until it is tender, and drain well.

2. Melt the butter in a large casserole and fry the garlic and marjoram for 1 minute.

Add the pumpkin and cook over medium heat, stirring continuously for 5 more minutes.

3. Take the pumpkin out and blend or process it with 125 ml chicken broth until you get a smooth paste. Add the rest of the broth. Pour the pumpkin mix in the casserole and cook over medium heat for 10-15 minutes, or until it is very hot.


Fragrant salad recipe

4 servings

Ingredients
12 finely chopped radishes
1 finely sliced fennel bulb
1 finely sliced red onion
4 large lettuce leaves

Dressing
3 tablespoons olive oil
1 tablespoon lemon juice

Preparation

1. Mix the radishes, fennel and onion in a bowl, and place the mix over the lettuce leaves.

2. For the dressing, mix the oil and the lemon juice in a closed jar, shaking. Pour the dressing over the salad just before serving.

Tandoori Fish

Ingredients
200 grams natural yogurt
1 tablespoon powdered garlic
1 tablespoon crushed cumin
¼ teaspoon chili powder
¼ teaspoon crushed curcuma
4 fish fillets

Preparation

1. Put the yogurt, garlic, cumin, chili and curcuma in a bowl, and mix well. Spread the mix on every fillet.

2. Put the fillets under a pre-heated roaster and cook 3-4 minutes per side.

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