Mashed Potatoes With Wild Mushrooms

Serves 4

Ingredients

1 kg Potatoes.
500 gm wild mushrooms.
200 ml milk.
50 ml cream.
20 ml lemon juice.
100 gm butter.
4 flakes of garlic.
2 tsp salt. 
1 tsp pepper.
3 tbsp chopped parsley.
50 ml olive oil.

Method

Peel and slice the potatoes. place the potatoes in a pan of water and bring to a boil. When done drain of the water,mash,add warm milk, cream, butter, crushed garlic, seasoning and herbs. Simmer for 15 mins. Pan roast the mushrooms in olive oil for 3 mins then add them along with lime juice to the mashed potatoes and mix well. 

Chickpea Salad

Ingredients

1 tbsp. butter

1/2 tsp. cumin seeds

1 cup boiled chickpea

1 cup boiled, peeled and chopped potatoes

1/2 cup chopped cottage cheese

1/2 cup chopped tomatoes

1/2 cup dates and tamarind chutney

2 tbsp chopped coriander

1/2 tsp. lemon juice

Salt to taste

Method

Heat the butter in a non-stick pan  and add the cumin seeds. When the seeds crackle, add chickpea, potatoes, cottage cheese and tomatoes, mix well and cook for 2 minutes. Remove from heat and keep aside to cool. When cool, add the chutney, salt, lemon juice and Coriander. Mix well and serve.

Serves 2.

Tricolour Sandwich

Ingredients 

3 boiled potatoes

½ cup coriander leaves

¼ cup tomato ketchup

4 slices of bread

1tbsp lemon juice

1 cup cheese

1tbsp. black pepper powder

Sugar & salt to taste

Method

Mash the potatoes gently & divide it into two parts. Wash coriander leaves & grind it in a mixer with salt & sugar. Add this mixture to one part of mashed potatoes &add lemon juice. Take the remaining mashed potatoes & add tomato ketchup to it. Grate the cheese & add salt & black pepper powder. Take four slices of bread & cut off the edges. Spread each mixture onto three separate slices (Mixture side up) on top of each other & close with a fourth slice. Cut the sandwich diagonally down the middle.

Serves 1