Roasted Potatoes Peppers and Shallots

Serves Four

1.25 pounds potatoes
12 Shallots
2 Yellow Bell Peppers
Olive Oil
2 Sprigs of Rosemary
salt and pepper to taste

1. In a big pot boil water. Put the potatoes (poke holes with fork) and blanch for 5 minutes in boiling water.
2. Drain, cool and peel and cut into wedges.
3. Peel Shallots and allow them to fall in their natural shape. Slice in half if each clove is too big. Slice Yellow Peppers. We used 1 Yellow and 1 Green to add colour to the dish. Cut the rosemary springs into 2 inch long pieces.
4. In a bowl mix a little Olive oil Salt and fresh ground black pepper.
5. Take a oven ready glass bowl and place a layer of potatoes. Season with the salt and pepper oil. (The more generous the dressing, the tastier it is :)).Place a layer of peppers.Alternate such that you finish with a layer of peppers on top.
6. Stud with the shallots. Tuck the Rosemary Sprigs in the vegetables.
7. Bake uncovered for 30 minutes until veggies are tender.
8. Serve hot and enjoy.

Argula Pear Salad

Serves 4

2-3 Bartlett Pears Sliced
1 packet Arugula (2-3 Ounces)
Lemon Juice (2 Tablespoons)
Olive Oil ( 2 Table Spoons)
Salt and ground black pepper to taste
Walnuts to garnish
Shaved Parmesan to Garnish (Just a little bit)

Mix all the ingredients gently in big bowl and serve :)

Cream of Mushroom Soup

You need:
1 pack mushrooms
1 small onion
1 table spoon butter
1/4 cup milk
1/4 cup organic veg broth
Salt and Pepper to taste

How to:
1.Sautee Mushrooms and finely chopped onions in the 1 tbspn butter until soft. Add salt and pepper to taste.
2.Blend well to thick consistency in a food processor along with the milk and broth.
3. pour back into pan and simmer for a few minutes.

Serves two.